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docaz

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

Everything posted by docaz

  1. docaz
    The term gold standard is used for endoscopy but I am not sure that one can really apply it because the gold standard entails that it is the best possible way to confirm or to refute a diagnosis. I think that an endoscopy can only confirm (if read correctly and it is often not) but not refute the diagnosis because just like in this case there are so many...
  2. docaz
    I made a slight variation today in an instant pot duo by first cooking the chicken in the pressure cooker for 20 minutes and then using the air fryer lid for 10 minutes and then turning the chicken on the other side and frying for 10 more minutes following this recipe of the marinade with minor variations and it turned out absolutely excellent (as judged...
  3. docaz
    I am sure that your statement are meant very well but I am not sure if you read the study that you posted. Here are two important statements The authors agree that there are laboratory and human studies with promising results and they also agree that at the time of the study they did not evaluate AN-PEP. No serious scientific discussion can be based...
  4. docaz
    I hope you have a chance to read the publications that I posted above and I hope that you will realize that this is not about pushing a product but acknowledging that a 100% gluten-free diet does not exist and there is something that is researched in clinical and laboratory studies and has shown over and over again that it breaks down especially the alpha...
  5. docaz
    I would say shame on you for making statements like this because you completely ignore the fact that all experts agree that a gluten free diet without contamination is not impossible. The study was a poster session by a very reputable researcher at the University of Melbourne. Indeed it was a laboratory study but below are clinical studies...
  6. docaz
    This is one of the latest independent study that shows that GliadinX completely breaks down the damaging component of gluten contaminants and it does it very fast in the acidic environment of the stomach. In an alkaline environment, it still worked but it was slower but that's not clinically relevant because the stomach environment is acidic. For disclosure...
  7. docaz
    This is a little harsh. Some do not react up 200ppm which was originally the recommendation. For most 20ppm is acceptable but indeed some react to as little as 5ppm. To keep the standard to 5ppm is adding a lot of cost to the process and then gluten free products become might even more expensive. As it is, I am sure that for many who are not in a financially...
  8. docaz
    This is very true for many products. If I remember correctly I have seen water that was labeled gluten-free. For some items it is necessary because taking your example of potato chips they could be fried in something that could contain wheat to make them shiny or crisp or whatever else. Also some chips like Pringles are processed. I think that if they just...
  9. docaz
    Yes, this is exactly the reason for AN-PEP / GliadinX. It appears that the threshold is not the same for all people. For some it is 200ppm and for some as low as 5ppm but unfortunately it is hard to figure it out.
  10. docaz
    I hope that there will be follow up studies to give a better understanding what is necessary and what is not. They should help staying safe but at the same time making lives as easy as possible.
  11. docaz
    The results of this research paper might make your life a little easier. https://www.gastrojournal.org/article/S0016-5085(19)41340-1/fulltext
  12. docaz
    Do you want to start a business ? There are enzymes called inulinase that break down fructans but they are very expensive because they are not produced in large quantities. They are only used for laboratory purposes and in very small quantities. If produced in large quantities, they would be as cheap as any other enzyme and based on the research they would...
  13. docaz
    This would be completely consistent with sensitivity because in the last few years, researchers are strongly suspecting that most gluten sensitivities are actually caused by fructans (a complex sugar that the body can not break down) and not by gluten or the gliadin molecule that is responsible for celiac disease. Here is a write-up that summarizes some of...
  14. docaz
    Indeed, this sounds to me more like intolerance than celiac and the implications are very significant if it is one or the other.
  15. docaz
    The two tests appear to be dependent on the age group and in adults, it is not clear which one is more sensitive. The increased potential sensitivity is also only in IgA deficient patients which is very rare so we are really looking for zebras here. Here is a write up comparing the two https://www.ncbi.nlm.nih.gov/pubmed/22197936 There is indeed a patient...
  16. docaz
    I can not possibly know what the biopsy looked like but please be aware that it is very common to confuse duodenits with celiac disease. It is extremely rare to have negative blood tests and have celiac disease if someone was not on a gluten-free diet before the test. If you have bacterial overgrowth, there is for sure an inflammatory reaction in the small...
  17. docaz
    I do not know the answer to this very complex question. It is much to simplistic to consider it all caused by gluten and wheat growers. Refined sugars and more sedentary life style? Maybe
  18. docaz
    This is a completely different discussion if gluten should exist and be consumed by healthy individuals. The "trial" you quote would never pass a peer review because it is embarrassingly awful. It is riddled with the trademark Kamut and the "independent" study is generously funded guess by who? Twenty people were studied over three 8 weeks periods....
  19. docaz
    It is true that there are no direct benefits to eating gluten an it is true that the awareness of gluten-free diets within the medical profession has lagged behind. This was the case in particular among clinicians who are not directly involved with nutrition such as surgical specialists but that has drastically changed over the last few years. On the other...
  20. docaz
    I wonder if this because people are staying home and ordering items online because on Facebook groups you see pictures of empty shelves but the gluten-free shelves are fully stocked.
  21. docaz
    If I read the abstract correctly (because I do not have access to the entire paper) it identified an additional epitope that can cause the celiac reaction but it does not say that you can be celiac and have negative genetic testing to the genetic sequence showing predisposition to celiac disease. Also, the fact that one of your children is negative...
  22. docaz
    You can read here about the various screening methods for celiac disease and you can read towards the bottom that a negative genetic test not only excludes the possibility of having celiac disease but also excludes the possibility of developing it in the future. https://celiac.org/about-celiac-disease/screening-and-diagnosis/screening/ It is extremely...
  23. docaz
    This was exactly the same situation with my son. The high tTG has high specificity and sensitivity and many physicians diagnose just based on high numbers. Even if the biopsy would be completely negative, most physicians would recommend a gluten-free diet because they would consider this an early form of celiac disease. A genetic test could be added...
  24. docaz
    Hi, This is one of the most recent peer reviewed papers that lists the many gliadin epitopes that cause an inflammatory reaction (see Table 1) and the author describes the reduction in immunoreactive gluten content by AN-PEP (Table 3) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020197/ Many people are going to extremes to eliminate all gluten...
  25. docaz
    GliadinX/AN-PEP does not have any effect on celiac disease or gluten sensitivity because these are systemic diseases but it is very effective in breaking down the gliadin molecule and that's how it helps celiac patients and some gluten sensitive people (only the ones related to the gliadin molecule) maintaining a gluten-free diet. There is no contradiction...
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