Richard D
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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995
Everything posted by Richard D
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Re: leaking... One of the main side effects for me of Celiac was extremely painful feel-as-if-my-intestines-are-turning-inside-out bowel movements somewhere 2-4 hours after eating "too much" gluten. (After going gluten-free, this has changed to "any gluten including cross-contamination"). A consequence to that, which I did not realize was happening...
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The most obvious symptoms from Celiac/NCGS are not a very consistent indicators, which makes these discussions very confusing. The primary outcomes of gluten exposure with Celiac (and I think for NCGS too?) are 1) underdigested dietary fat and 2) inflammation. For #1, those are the GI consequences you hear the most about. People respond in different...
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Let's hope! I've noticed "we take precautions, but" has become the party line for every restaurant I've been to lately that previously had a gluten free menu (especially changing "gluten free" to "gluten friendly" on menus *gag*). I just wouldn't also want people to completely swear off any restaurant upon discovering it uses wheat flour, since the ubiquity...
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"Flour in the air period" is simply not true. It depends on exactly how they handle dough preparation and where. A lot of pizza places (especially the fast causal sort) do dough prep in the morning, in a back room, and the handling/pizza construction occurs in a different customer-facing space. You can tell it is this sort of place when they have pre-made...
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It depends a lot on the specific restaurant and sometimes which manager is on duty. One near us has "gluten free" bread, but if you don't mention "allergy," they will just prep it in the main prep area and cook it on the same surface as all the other pizzas. If you DO mention allergy, they prep it on another station and put it in the oven on foil and on...
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Fad Gluten-Free Dieters Fueling Mistaken Claims of Gluten-Sensitivity
Richard D commented on Jefferson Adams's article in Additional Concerns
So... the doctors were right? Can you eat barley? I found the easiest way to test is if you can eat Kellogg's Rice Krispies or drink a malt, neither of which are tolerable for Celiac but are perfectly fine for those with wheat allergies. -
Gluten Unlikely to Cause Gastrointestinal Symptoms in Healthy People
Richard D commented on Jefferson Adams's article in Latest Research
I think you might want to try reading a bit more closely. FTA: "Volunteers attended 2 study sessions, and were then educated by a dietitian about a gluten-free diet and asked to follow a supported gluten-free diet for 2 weeks". You seem to be inventing your own facts. -
I'm going to second GFinDC and say this doesn't sound like Celiac, or at least prototypical Celiac. Celiac disease symptoms occur in the small intestine. Usually that means you don't have any symptoms at all for a little while (for some people, 20-30 minutes, others an hour or two), but during that time, your body is working up an autoimmune reaction. ...
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Fad Gluten-Free Dieters Fueling Mistaken Claims of Gluten-Sensitivity
Richard D commented on Jefferson Adams's article in Additional Concerns
Doesn't sound like that to me. Data are data, and a lot of people are claiming gluten sensitivity that really have other problems. That's not surprising to anyone who's been out with a big group and found like 50% of them claimed gluten issues - there's just no way it's that many people. Also, honestly, it does folks very little good if they think they... -
Gluten Unlikely to Cause Gastrointestinal Symptoms in Healthy People
Richard D commented on Jefferson Adams's article in Latest Research
Yeah, this is pretty silly. Why would you expect people that already report being healthy and well to be even more healthy and well by restricting gluten? And for that degree of statistical power (89.2%) with only N=30 means they assumed huge effects. You can't statistically detect anything subtle with 30 people. -
So missing here is how much bread, for example, is "1 gram of gluten." 7.2% is a lot of risk increase for 1 gram of gluten, and single slice of bread has 2-4 grams of gluten. So this suggests that a 3-year-old eating 1 whole wheat sandwich per day has about a 25% increased risk of developing celiac disease relative to kids that don't!
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My first instinct here is a shared bread knife, preparation surface, or food jar shared with other breads. Celiac is only the autoimmune response to gluten itself, but a few things make it difficult to pinpoint the specific cause of a particular reaction if you aren't careful. 1) People with Celiac disease are more likely than other people to have...
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Ok, so you are both saying I should not bother finding a new dermatologist? My gastro doesn’t know anything about the skin aspects, and I live in a place without any Celiac specialists. And I doubt my existing dermatologist would be very helpful. I’m more of a “take charge of your own health by working with doctors” sort than a “self diagnosis” sort, so...
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I was diagnosed with Celiac about 2 years ago. I failed the blood test 2 years before that (was literally told "we've ruled out Celiac diesease") when trying to figure out why my body hated me but was in for an upper endo related to reflux and mentioned I was still having mystery stomach pain, so the gastro literally said, "I'm going to check something else...
