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trents

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

Everything posted by trents

  1. trents
    A little clarification here. All cereal grains contain gluten but each grain's gluten is different from the others'. The gluten in wheat, barley and rye is almost identical and that is why these three grains are lumped together as those that cause problems for celiacs. Oat gluten is more dissimilar than those other three but close enough in chemical structure...
  2. trents
    Good words, Jamie.
  3. trents
    Since you live outside the USA it is possible some of your baking powder brands do have gluten. Check the labels of different brands and see what the starch component is made from. If they do not specify what kind of starch is used, contact the manufacturer for more specific information. Most of those manufacturers will ask for a UPC number when you call...
  4. trents
    In my own experience of the past year and a half, after being diagnosed with celiac disease about 18 years ago, I have found that I develop allergies/intolerances rather suddenly too foods I have been eating all my life without a problem. Two summers ago, I was eating avocados and chia seeds frequently as I was trying out the ketogenic diet and those two...
  5. trents
    Nightshades tend to aggravate inflammatory conditions in some people. You mention the flax seed added to your oatmeal. Do you not usually do that? I'm not aware of any issues with flax seed as far as celiac disease per se. However, if you have diverticular disease it might be problematic as would other foods containing small seeds.
  6. trents
    Assuming you are accurately representing what was told you by the doctors then you were given a significant amount of misinformation. Not uncommon, as many doctors are still fairly uninformed about celiac disease. Most importantly: 1. It is not true that many diagnosed with Celiac don't take the gluten free diet too seriously and don't have a problem. That...
  7. trents
    So if I understand the article's conclusion, it is saying use of PPis and NSAIDs/Aspirin in the test sample seemed to mitigate villi flattening. Am I understanding this correctly? If so, that is certainly contrary to other research evidence.
  8. trents
    Keep a lookout for other food sensitivities/allergies besides dairy since there can be others. Especially since you have been violating your immune system for so long by consuming gluten. The damage done to the small bowel lining creates "leaky gut" syndrome that allows larger than usual food protein fragments to cross into the blood stream. These can be...
  9. trents
    CMCM, you probably already know this but if you have a first degree relative with celiac disease there is about a 40% chance you will have it or will develop it.
  10. trents
    I should think they would be safe. I can't imagine those frozen veggies being processed on the same equipment as gluten containing products. We use those costco frozen veggies and I have never had a problem with them from a celiac standpoint.
  11. trents
    Good article Scott. This stood out to me: "The results for Group 2 showed that, for the 1,423 patients who received diagnostic endoscopy for possible celiac disease, only 40% of clinicians met guidelines to take four biopsies. Following biopsy guidelines increased celiac diagnosis by nearly 5%, from 4.6% to 10.1%. Meanwhile, more than one out...
  12. trents
    Esmanee, It can all be overwhelming at first. We who are celiac "veterans" can all attest to that. There is a big learning curve and you will inevitably make mistakes. But you are on the right track. After a while, it is like you develop this sixth sense as to where gluten might be found in the food industry. And you are correct. Many celiacs do...
  13. trents
    Esmanee, welcome to the forum! First, it takes time for healing of the villi that line the small intestine. It can take over a year, even if you have been eating totally gluten-free. And from your own words, it sounds like you have been cutting back on gluten but not totally eliminating it. Every time you consume gluten, even a small amount or for some...
  14. trents
    How they are cooked does make a difference for me. A couple of scrambled gives me a gut ache. But, I can eat two poached eggs without any issue or eggs in baked good without a problem as near as I can tell. With the poached eggs I use one of those plastic microwave cookers which requires spritzing some water on the eggs before cooking. Takes about 1 minute...
  15. trents
    Lisa C., I don't think gluten is responsible for how high dough rises and how quick bread bakes. Gluten is what makes bread hold together. The particular kind of gluten in wheat makes it well suited for making bread because of that, as opposed to the kind of gluten found in other cereal grains. But over the centuries, the hybridization of wheat to produce...
  16. trents
    I second that. You have to evaluate each thing that will go into your mouth/gut on it's own merit. Sometimes you can get more info by contacting the manufacturer.
  17. trents
    Taste is a very individual thing.
  18. trents
    MeatSuitOfMoths, I think you meant to say "endoscopy" instead of colonoscopy. A colonoscopy would examine the lower bowel.
  19. trents
    Welcome to the forum, Neko1216! You are in the same difficult spot that many are in whose physicians neglect to or don't know enough to tell them that going gluten-free before testing sabotages the tests. But do you really need then endoscopy/biopsy? Seems like you have all the evidence you need by the improvement in your health and sense of well...
  20. trents
    Did old sheetrock contain a wheat-based glue?
  21. trents
    As a matter of fact, it's one of the classic symptoms of celiac disease. Just doesn't get as much press today as it used to. At least that is my impression. Something other than GI distress is actually very commonly experienced by many with celiac disease. It's a disease that has a wide range of manifestations. Some have no villi damage but the disease affects...
  22. trents
    Hi, EmilyRose and welcome to the forum. I would think if you go ahead with the test as planned you would get valid test results. I don't think 3 days off the gluten that far out would mess too much with the test results.
  23. trents
    Yes. That is how it happens for most of us. You have to have the genetic potential for celiac disease (we know what the genes are). However, most people who have the gene potential never develop active Celiac disease. It takes both the gene potential and some kind of triggering stressful event (such as a viral infection) to switch the genes on. Active celiac...
  24. trents
    I've had allergy testing done both by the skin prick method and the blood analysis method. There was significant disagreement between the results of one versus the other but there was also some agreement. From my own experience with this as well as what I have read, there are significant problems with allergy testing: 1. The antigens can be cross...
  25. trents
    Are you asking advice on how to reverse these sensitivities to dairy and gluten? If so, I think you need to realize you will probably have them the rest of your life and they can't be reversed. Do you know what tests the doctor did who declared you don't have celiac disease? Many doctors are not well-versed on celiac disease and don't run the correct...
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