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shadycharacter

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by shadycharacter

  1. shadycharacter
    Did you start to eat gluten free after the home test? If so, maybe the level of antibodies sank before the lab test.
  2. shadycharacter
    According to this link, some flexibility is allowed in some EU countries because of the war. https://www.foodnavigator.com/Article/2022/06/06/Ukraine-war-food-reformulation-and-labelling-What-is-your-legal-status?utm_source=copyright&utm_medium=OnSite&utm_campaign=copyright
  3. shadycharacter
    Could be a temporary thing. I found this about a different product (published January 2023): "Tesco recalls own-brand free-from product due to undeclared ingredients The supermarket giant has recalled the product that claims to be free of gluten, milk and wheat, due to the accidental inclusion of an undeclared ingredient that could cause an allergic...
  4. shadycharacter
    It could be the propellant. Here are some advice I found online against using spray sunscreen: https://health.clevelandclinic.org/benzene-in-sunscreen/ "While the risks aren’t clearly known yet, the safest route, for now, is to avoid spray-style sunblock, Dr. Bullard says. "
  5. shadycharacter
    Gluten is a protein. Even though wheat is mostly carbs it's also quite rich in protein, about 10 %. Many gluten-free products on the other hand are based on starch and sometimes contain much less protein. Low protein can cause edema. Is it possible you're getting less protein with your gluten-free diet? "Low protein levels in the blood caused by malnutrition...
  6. shadycharacter
    There is a relatively common genetic condition called "selective IgA deficiency". Often asymptomatic, but means that a standard Ttg-IgA test for celiac disorder is unreliable and likely to be negative even if the person has celiac. Around 2% of celiacs have selective IgA deficiency.
  7. shadycharacter
    Have you added something to your diet to replace grains? Some other form of carbs?
  8. shadycharacter
    The genes that predispose for celiac are quite common, but not everyone with the genes develops celiac, so you can have relatives with the genes who never developed celiac, or perhaps never were diagnosed. I found a South African site about celiac: https://celiacsafe.co.za/ that says that the number of celiacs in South Africa is unknown. Its a good...
  9. shadycharacter
    Some nail polishes contain iodine, which is bad for dermatitis.
  10. shadycharacter
    Could it be eggs you're sensitive to?
  11. shadycharacter
    IgA nephropathy, with IgA deposits in kidneys, can be connected to celiac disease. IgA nephropathy associated with coeliac disease " In conclusion, there may be a small group of patients with IgAN coexisting with celiac disease in whom a gluten-free diet seems to be the treatment of choice for the resolution of kidney disease."
  12. shadycharacter
    Were you evaluated for wheat allergy as well? I suppose gluten intolerance doesn't exclude wheat allergy. Wheat or other food allergies may cause an anafylactic reaction during exercise called WDEIA* or FDEIA**. But not sure if your symptoms qualify as an anafylactic reaction if your doctors didn't think of it. Still doesn't explain the latest reaction...
  13. shadycharacter
    Have you checked your hair and skin products for hydrolyzed wheat protein? It's a common ingredient and unless fully hydrolyzed may contain gluten and wheat allergens. Apparently the ttgIgA antibody causing DH is different from the one causing GI problems. The one causing flattened villi is "type 2" and the one causing DH is "type 3". I think normal...
  14. shadycharacter
    In Sweden it's the other way round. Fortification of wheat stopped years ago, but one common brand of gluten free products, Semper, fortify their products with B1, B3, B6, folate and iron.
  15. shadycharacter
    The reaction after the apple makes me think of food allergies. Have you been evaluated for allergies? It's even possible to be allergic to wheat, which immunologically isn't the same as being gluten intolerant, though treatment for both involves avoiding wheat. For carbs (thinking of your original post) have you thought of gluten free pasta? Pasta dishes...
  16. shadycharacter
    I looked up the ingredients. The Pure Encapsulation b12 capsules contain Hypoallergenic plant fiber (microcrystalline cellulose), Methylcobalamin and Vegetarian capsule (hydroxypropyl methyl cellulose).
  17. shadycharacter
    I've no idea, really. Was just thinking that in some countries wheat flour is fortified with folate, so that without wheat you get less, unless you get the same amount from something else.
  18. shadycharacter
    If the peeling you're talking about is exfoliating dermatitis, then this could perpaps be of interest: Nine patients with chronic exfoliative dermatitis were studied in order to delineate the problem of folate loss and absorption in this condition. Low serum folate activity was found in six patients. The folate content of exfoliated skin was compared...
  19. shadycharacter
    Just a thought, if flour is fortified with folate where you live, maybe that's why you crave wheat?
  20. shadycharacter
    There are so many brands of shampoo, why not choose one that is gluten free? There are so many products without wheat starch, why not choose one without? And contamination from kissing is a real thing. I remember someone telling me how she had kissed her boyfriend who was allergic to nuts after she had eaten a piece of nougat. He immediately got a strong...
  21. shadycharacter
    6-8 weeks is for detecting antibodies in blood samples, 2 weeks for endoscopy.
  22. shadycharacter
    I think a gluten challenge before an endoscopy is two weeks, not eight. Also, the villi is not all that matters, some people get neurological problems or an itchy skin rash without much noticeable damage to the villi.
  23. shadycharacter
    They ate on average 185.2 g gluten per year, on average around 500 mg a day. That corresponds to roughly 10 ml or 6 g of wheat flour a day, significantly less than what is recommend for a gluten challenge. Because you can't make an average sized slice of bread from a flat teaspoon of flour. (Numbers used: 1 ml wheat flour weighs 0.6 g, all purpose wheat...
  24. shadycharacter
    This study on mice shows that mice with gluten in their diet put on more weight than without gluten. https://pubmed.ncbi.nlm.nih.gov/26443339/ Wheat gluten intake increases weight gain and adiposity associated with reduced thermogenesis and energy expenditure in an animal model of obesity Methods: Mice were fed four different experimental...
  25. shadycharacter
    Stupid question perhaps, but have you checked that the same units were used for all the results? It's always a good idea to include the units when reporting the numerical values.
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