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Russ H

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

Everything posted by Russ H

  1. Russ H
    I thought this clinical review might be of interest. Coeliac disease followed by seronegative coeliac disease are the most common causes of villi flattening. Other causes include idiopathic sprue, drug-associated enteropathy, peptic duodenitis and helicobacter among 20 or so known conditions. Not All That Flattens Villi Is Celiac Disease: A Review of...
  2. Russ H
    Thanks for the link. I follow a low sodium diet, so baking my own bread is unavoidable. I use lo-salt, which is 2/3 potassium chloride and 1/3 sodium chloride. Doesn't affect the dough rise and gives normal flavour to the bread.
  3. Russ H
    I think it might be to do with whether the pure husk or more of the seed is used to make the powder. I tried powdering the husks in a small coffee grinder but they absorbed too much water and the mix became dry, then I added water and it didn't bake as well. The recipe I linked to above is quite time consuming to prepare but makes really nice bread. I have...
  4. Russ H
    In the UK, NICE guidelines state that people with type 1 diabetes should be offered testing for coeliac disease on diagnosis as they share a common genetic predisposition.
  5. Russ H
    Try the Gluten Free Alchemist website I linked to above. She has quite a few recipes. I found the key thing to replace gluten is psyllium seed husk. You have to get the right type of psyllium - don't get powder, get whole husk. I have found the powder turns purple when baked, it also absorbs lots of water and is difficult to get the recipe right. You need...
  6. Russ H
    Beers particularly for Sweden?
  7. Russ H
    Speaking as someone who has lived in Sweden for several years on different occasions, Sweden is an absolute nightmare for people with coeliac disease. The whole of Scandinavia is bad but Sweden is the worst. It is just Lutheran culture - you are burden on society, and they don't care. Italy is fantastic, they worship food. France, Germany good. Amazingly...
  8. Russ H
    That is very interesting. It look like anti-tTG3 antibodies originating in the gut bind to tTG3 in the skin, forming complexes. Iodine leads to structure alterations promoting aberrant behaviour of tTG3 and promotion of disease activity. https://pdf.sciencedirectassets.com/271007/1-s2.0-S0022202X18X00098/1-s2.0-S0022202X18317263/main.pdf
  9. Russ H
    Eggs and oats won't raise tTG2 antibodies. Are the oats certified gluten free?
  10. Russ H
    It is certainly worth following up if your have persistent symptoms. Was your total IgA measured as part of the coeliac screening test?
  11. Russ H
    You have isolated positive anti-DGP: in the absence of a person having IgA deficiency, this has poor positive predictive value for coeliac disease - 15.5% (95% CI 8.5–25.0%). This is because it is not unusual for people without coeliac disease to have DGP antibodies. https://celiacdiseasecenter.columbia.edu/wp-content/uploads/2018/12/Diagnostic-Yield-o...
  12. Russ H
    I agree with Scott and Trents. It is concerning that your GI specialist is totally wrong regarding the necessity to keep eating gluten prior to the blood test - this is basic stuff.
  13. Russ H
    Yes, that sounds wrong. According to the UK's NICE it is estimated that 3% of men and 8% of women have iron deficiency anaemia. Also, there are many other conditions caused by coeliac disease that they don't include: central and peripheral neuropathies, cardiac arrhythmia, chilblains, androgen resistance.
  14. Russ H
    It can take several years to fully recover. It is also a very trying condition due to the dietary restrictions. I was diagnosed 2.5 years ago and am still recovering. I didn't realise how ill I had been and for how long. As I started to recover, it hit me and I felt really sorry for myself and grieved over the lost decades of quality life. For people who...
  15. Russ H
    I have drunk this beer without issue although people vary in their sensitivity to gluten. This beer is a barley lager that is treated with an enzyme such as Clarex to degrade any gluten remaining after the brewing process and then batch tested to verify that it is less than 20 parts per million gluten. The enzyme attacks the proline groups in gluten molecules...
  16. Russ H
    I was plagued with body odour since childhood and it disappeared when I began following a strict gluten free diet. It returned when I went back on gluten for testing. I had to change my clothes several times a day and used to scrub myself so much in the shower that I developed dry skin and eczema. I have read several people reporting strong body odour with...
  17. Russ H
    Yes. You can make much better bread than you can buy. Some of the recipes are quite time consuming and convoluted but make excellent bread. I have a Panasonic - they are great bread machines. You can often get one on offer on Amazon or other outlets. Then you can try this and other recipes: https://www.glutenfreealchemist.com/gluten-free-bread-machine...
  18. Russ H
    The proteins in wheat are problematic because mammals cannot completely digest them and large fragments remain as they pass through the gut. A fragment of one of the proteins called gliadin binds to an enzyme found in the gut called tissue transglutaminase (tTG2) and forms a highly immunogenic complex - in this process it loses an amide group and become positively...
  19. Russ H
    Yes, Angostura bitters contain gentian root, which is alleged to help digestive problems in herbal medicine. There is no evidence that they help and could well antagonise a sensitive stomach.
  20. Russ H
    You certainly can have coeliac disease while not having the common HLA types although it is not common - about 1% of people with coeliac don't have the common HLA types. https://www.coeliac.org.uk/information-and-support/coeliac-disease/about-coeliac-disease/causes/genetics/
  21. Russ H
    At least some people with coeliac disease can occasionally eat gluten without reacting to it. Coeliac disease has been known since the Ancient Greeks but despite being a specific food intolerance, its cause only began to be hypothesised in the 1940s and the exact cause established in 1952. With food allergies it is easy to establish the cause because the...
  22. Russ H
    These references do not refute the paper I posted. The second reference, "Diagnostic accuracy of anti-DGP (IgG) for celiac disease", does not compare isolated anti-DGP with anti-tTG2. This is a common mistake - when both anti-DGP and anti-tTG2 are raised it indicates coeliac disease. However, isolated anti-DGP is not predictive of coeliac disease in...
  23. Russ H
    That study showed 7 of 62 children had coeliac disease, which is 11%. However, that is a small sample so there is considerable uncertainty in the figure. If I remember my stats, the standard deviation will be the square root of 7, so the actual value is likely between 7% and 15%.
  24. Russ H
    The EMA test just detects IgA anti-tTG2 but is relatively crude and insensitive compared with modern IgA tTG2 testing. This is why it is more specific but less sensitive. EMA testing came about as a chance finding from some research where people with coeliac disease were used as a control group, and it was discovered that they had antibodies that bind...
  25. Russ H
    Wheat allergy may involve an allergic reaction to gluten - the proteins present in wheat. It is absolutely possible to be allergic to gluten. Coeliac disease is not an allergic response to gluten, it involves a different immune response. https://www.anaphylaxis.org.uk/fact-sheet/wheat-allergy/
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