Russ H

That's the thing - about 1% of the population have coeliac disease: if it were 10%, the social burden would be so high that gluten would be removed from general consumption.

We all would but that one is a pipe dream. There just isn't enough demand from a business standpoint to justify a whole fast food chain converting operations to comply with GFCO standards.

There has been some success with creating a tTG2 inhibitor.
https://www.nature.com/articles/s41590-024-01867-0

It would be interesting to look at populations that have never been exposed to gluten.

It would be interesting to look at populations that have never been exposed to gluten.

I experienced memory problems, brain fog and anxiety. Gradually faded on a gluten free diet and came back with a vengeance when I resumed eating gluten for testing.

I was hit with debilitating anxiety about six months prior to my diagnosis - so alien to my life until that time, it took me a while to realise that it was anxiety.  It took about eighteen months to completely go.  My blood tests showed very low ferritin and B12 levels, which I think can be contributing factors.

The paper is currently freely available:
Characterizations of a neutralizing antibody broadly reactive to multiple gluten peptide:HLA-DQ2.5 complexes in the context of celiac disease

It would normally be diagnosed by a combination of endoscopy and biopsy findings combined with blood tests for coeliac disease related antibodies.

It would normally be diagnosed by a combination of endoscopy and biopsy findings combined with blood tests for coeliac disease related antibodies.

Does anyone know if high TTG levels can be caused by anything other than gluten ?

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 have been ill for decades, the recovery process and dietary and consequent social restrictions can be traumatic. Lots of people on this forum have been through it. It can be tough but you will get better.
Have you been followed up medically - to verify that your coeliac antibodies have returned to the standard range and also that you don't have any vitamin deficiencies?

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%.

Symptoms vary greatly between people both in spectrum and severity. Some people seem to be able to tolerate very occasional ingestion of large amounts of gluten without symptoms, other people become very ill with even trace amounts. I had a cardiac arrhythmia and wore a 24 hour monitor several times to try to get to the bottom of it but it has disappeared since I was diagnosed and went gluten-free. I haven't had a follow-up ECG, but I don't have any symptoms. I used to get almost painful ectopic beats and occasional fluttering sensation.

Maltodextrin is gluten-free:
https://www.coeliac.org.uk/frequently-asked-questions/can-i-eat-maltodextrin/

I do the same thing. Mercifully, I don't go into anaphylaxis as some people do if exposed to allergens, but on the other hand don't know whether I have been exposed enough to provoke an immune response and all the sequelae that involves. Apart from a handful of local places that I know are safe, I don't eat out. I got badly glutened several times in Sweden and just don't risk it. Some countries are a nightmare due to the culture. Certainly, I would never trust an airline to provide safe food.

I got myself a bread machine and found a good recipe based upon gluten-free oat flour amongst other ingredients. It uses psyllium husk to replace the gluten and the result is just like wheat bread.
https://www.glutenfreealchemist.com/gluten-free-bread-machine-recipe-bread-maker/
 

@Guest Interesting,
While you criticize Jefferson Adams' article here for citing outdated research with small sample sizes, you yourself fail to give any links to support your contrary claims. And I disagree with your contention that Jefferson uses "scare tactics". I also disagree with your claim that he is using outdated research in this article. The study he cites uses patient data from the period 2014-2021. That is not all that "dated" in my opinion. IMO, you come across as hostile in your reply and that is not appropriate.

This study is less than a year old, and it consists of data that was taken over a seven year period. It's unclear whether the subjects in the study were following a strict gluten-free diet, but the reality is that many celiacs don't follow a strict diet, and many often cheat on their diets, or eat at restaurants where contamination is common.

I don't think it's practical or affordable to test for all of these various deficiencies, and and simpler approach might be for those with celiac disease to take a general vitamin/mineral supplement like One A Day (with or without iron, depending on your needs), Geritol Multivitamin, or Costco's Mature Multi. In general nearly everyone has some sort of deficiency going on, but especially those who have celiac disease. A better approach might be to just supplement and then get her doctor to test her once in a while for the basic deficiencies. 

This suggests 1 in 7.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5155080/
 

It would be nice to have some references for these claims.
Sunburn in childhood is the greatest risk for skin cancer:
https://www.nhs.uk/conditions/melanoma-skin-cancer/causes/
UV exposure is responsible for 80% of skin ageing:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3790843/
If you believe that vitamin D levels need to be raised then take a supplement, which is how I maintain my absurdly good looks despite my advanced age.

Links to credible references please, marcus. There are plenty of unqualified "experts" who make a living off of sensational claims that run counter to mainstream scientific opinion.

That is a shame. In the UK, McDonalds fries are gluten-free.
 

Not at all. Two thirds of people diagnosed in adulthood experience neurological manifestations. This is important from a medical diagnostic perspective and adds weight to the importance of adhering to a gluten-free diet.