Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

docaz

Advanced Members
 View Profile  See their activity

  • Posts

    150

  • Joined

  • Last visited

  • Days Won

    5

 Content Type 

Profiles

Forums

Events

Blogs

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

Everything posted by docaz

  1. docaz
    This is not likely at all from the kitchen sink. I suggest to either look for other areas where contamination could happen or your symptoms might not be related to contamination but something else.
  2. docaz
    I do not think that saving money is a bad thing. If the primary motive is to save money and endanger someone's health that would be a problem but if something makes scientifically sense and saves money, I think that we should applaud that because it makes healthcare more accessible. I remember learning something from one of my teachers during residency...
  3. docaz
    Unfortunately, even if the intestinal mucosa looks fine on endoscopy, it does not mean that it looks fine under microscopy (because otherwise, there would be no point in examining under microscopy). The other aspect that is a little controversial is that the biopsy is the "gold standard". I know leading clinicians who are on both side of the opinion...
  4. docaz
    Lorazepam is a benzodiazepine similar to Valium and depending on what your husband is taking it for, dosage is a little more difficult to establish because there is a certain variance on how people react to a particular dose. The fact that it does or does not work, is probably not related to celiac disease.
  5. docaz
    Finally!! The data was clear for a long time that blood tests are very specific and sensitive. Subjecting children to a general anesthetic when the diagnosis was determined anyway by the blood tests is not only expensive but poses unnecessary risks. The concept that biopsy is the gold standard is just not true because even with a negative biopsy, if the blood...
  6. docaz
    It is a real challenge to answer your question because these symptoms could certainly be related to gluten ingestion but people who do not have celiac disease experience occasionally these symptoms for many other reasons. Unfortunately, there is a constant second guessing every time something does not feel right and often it is not possible to identify if...
  7. docaz
    Celiac disease is very clearly defined and is triggered by the gliadin molecule leaking into the lining of the small intestine. It then causes an inflammatory reaction that then causes a multitude of secondary issues. That said, many people react to gluten or gluten containing foods and products such as make-up or soap for example but this by definition...
  8. docaz
    Upfront for full disclosure, I am involved with GliadinX so my comments have to be seen in that light. I am financially benefiting from it (but not really because at this time it is not very profitable and I am fortunate that I do not depend on income from this). The bottles were never $100 and recently 30 capsule bottles became available for just over...
  9. docaz
    This is actually a very important study because if the model works well, a lot of the work is easier applicable to humans than many other animal studies. Dr. Jabri spoke recently at an informal meeting of the Chicago Celiac Center and there is hope that this might speed up some of the research. Unfortunately, the results are still decades away.
  10. docaz
    Your personal opinion is presented in a very strong way suggesting that you have a deep understanding of the subject. You have been presented with studies and you are discounting them and suggest either that they do not exist or that their are faulty. You discount the tremendous work that was done in actual humans, in the most sophisticated GI model and with...
  11. docaz
    The studies are done by leading celiac research centers but they happen to be in Europe and not in the US because the product was developed in Delft and the closest University to Delft is Leiden. The University of Leiden is one of the oldest in Europe and Dr. Frits Koning who wrote several of the papers is a leading expert. Dr. Julia Koenig (not related)...
  12. docaz
    This is exactly what AN-PEP does. It breaks down the gliadin molecule into small sequences of aminoacids (smaller than 8 aminoacids) and then it does not act like gluten anymore.
  13. docaz
    You brought up so many points and will address some AN-PEP comes from only one source made by DSM a Dutch company. It was made at first in the Netherlands and now it is made in France. This company holds an international patent specifically for celiac disease. The study that you quoted, specifically says that AN-PEP is promising!! It discredits...
  14. docaz
    There is a lot of truth in the post. I do think that regardless how effective enzymes are for this application, it is not very likely that with the next 5 years or more they will receive FDA approval for a particular application. For this reason, there is a "verbal dance" with sensitivity going on because sensitivity is not considered a disease so...
  15. docaz
    This was a good idea to move this discussion to a separate thread. I think that it is very important to mention that the choice is not gluten-free diet OR AN-PEP. The choice is between a gluten-free/gluten-reduced diet alone or a gluten-free/gluten-reduced diet in combination with GliadinX. The reason I mention gluten-reduced is because it is a...
  16. docaz
    Sounds like a plan
  17. docaz
    This is very true. Unfortunately, the AN-PEP is more expensive than many other enzymes and it only comes from one source and was discovered by chance because it make cold brewed beer clear faster. The cloudy proteins in beer are proline-rich just like the gliadin and that's what prompted the researchers to look into the gluten degradation. Generally though...
  18. docaz
    Yes, this is exactly what happend. My daughter started out at just below 100 and my son in the 30s. We had a completely gluten free house (with the exception of a small drawer where I hid some things) for about 18 months and socially and traveling was very difficult. We have to travel because we have family overseas and about 8 years or so ago, having anything...
  19. docaz
    I can completely understand the skepticism because of the many products that made false promises. As mentioned before, enzymes work the same way in healthy patients as in celiacs and to do the study in the safest environment, healthy patients were chosen. Actually enzymes are not vetted by major center but are investigated including ALV003 and KumaMax...
  20. docaz
    I am writing this on a separate note because many people are hoping for an FDA approval of such a product but because there is a combination of facts that makes it impossible for such a product to be FDA approved and here are the reasons 1. Celiac disease is common but not common enough to be big enough to make it big. 2. The moment such a product...
  21. docaz
    These are all great questions and the great skepticism has been caused by mostly DPP-IV enzymes that break down the gliadin molecule in smaller segments but do not cut the immunogenic component in smaller segments therefor they do not have any influence on the inflammatory response. Alls studies on the this page https://www.gliadinx.com/publications...
  22. docaz
    I do in fact live in an urban area and there are many more choices. I thought that the gluten-free awareness has reached a high level and that most places would have pure gluten-free restaurants (at least in the US) but I guess, I am wrong. Obviously, I think that GliadinX is of great help but many pople who do not read the studies supporting it...
  23. docaz
    This discussion points out to me that most likely there will be two types of restaurants emerging. One type that will be completely gluten-free and one type that will serve gluten and taking as much precautions as it makes financial sense given the high cost. Of course even under the most careful circumstances, mistakes will happen in particular since restaurant...
  24. docaz
    Just because of this issue, many places around us call themselves gluten-friendly. They basically admit that even if they use gluten-free ingredients, they can not guarantee that there is no chance of cross-contamination. Realistically, it is quite expensive not only to build a completely gluten-free setup in a restaurant that also serves gluten but the staff...
  25. docaz
    Most likely, you are asymptomatic celiac which is a very good thing because you are not suffering when you are accidentally eating gluten. Also, different people react to different amount of gluten. Some react to 200ppm and some to as little as 5ppm. FDA requires gluten free items to have less than 20ppm but there is some evidence that some react to as little...
×
×
  • Create New...