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About GFinDC

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    A little farting never hurt anybody... :-).
  • Birthday 12/26/1957

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  1. I don't know if there are any grants specifically for gluten-free products Ennis. But the SBA in USA deals with small business startups and may have information to help you. There may be small business incubators in your area also. Sometimes they are associated with university business schools and the SBA. Marketing a product commercially and labeling it gluten-free is a possible issue though. There are now FDA rules on labeling products gluten-free. So you need to study those before getting to far into it.
  2. Hi Viviane, No, the antibodies to gliaden are learned by the immune system. They won't be forgotten by the immune system ever. The antibodies to gliaden are specific to the protein gliaden that is part of wheat protein. Once learned, the learning never goes away. Usually the doctor will do an endoscopy to confirm celiac disease damage to the gut lining (villi). The endoscopy is usually after a positive antibody test, which you had already it sounds like. You shouldn't stop eating gluten until the endoscopy is completed and test results are received. If you stop eating gluten too soon, the test results can be faulty. Several people have reported having their gall bladders removed before being diagnosed with celiac disease. Gallbladder problems and celiac disease seem to go together for some people. Welcome to the forum!
  3. It's not fun at first EG1707, but after a variable amount of time you get used to it. I used to be pretty paranoid about gluten cross contamination, and I am still careful of it, but it isn't a big worrisome thing. I take precautions and do fine most of the time. Not being the exact same as everybody else isn't all bad. Most of your friends can probably shovel all kinds of junk in their gullets and never even think twice about it. They may have free reign to eat as they please, but they will also have the possibility of eating many more chemical preservatives, flavorings, colorings, and emulsifiers. Maybe those things aren't automatically bad for them, but they aren't a normal part of a food either. They are added purely to enhance sales revenue. Sticking with a mostly whole foods diet you will be able to avoid most of that stuff. Your liver may thank you for that. Fewer chemical additives to process isn't such a bad thing. Recovery is not an smooth road sometimes. The immune reaction is fired up and ready to rumble when we first go gluten-free. Our guts are also damaged and easily bothered by any kind of minor irritation, that may not cause a problem later on. Our gut bacterial flora is probably a swamp of unhealthy bacteria that needs to be rehabilitated into a healthy mixture. None of these things are going to happen over night. But they can all improve and lead to better health. And most likely will as time goes by. But we have to stick it out to give our system time to recover. Additional food intolerances may crop up but they are not insurmountable either. I struggled with my health for years after going gluten-free, but am so much better now. I even have some energy now to do things and that is a great thing. We may not be dealt an easy card, but there are others with much worse situations. Our disease/condition is one where the treatment is known, the answer is just a diet change, and we don't need strong drugs to combat it. We have to take care of ourselves, rather than doctors taking care of us. But that's a good thing. The less gluten, the more whole foods the less processed foods, the better for a beginner IMHO. There's always time to branch out to more adventerous foods after healing a while.
  4. Hi meg, A deficiency is classic celiac territory. Celiac disease can cause mal-absorption which leads to vitamin and mineral deficiencies. There has to be a reason for you to have a deficiency. Don't give up looking for the cause. Celiacs tend to have trouble absorbing the fat soluble vitamins. The sometimes have very good cholesterol readings, also because of mal-absorption.
  5. It's good to hear things are going better Chris. Six months is still fairly early in the gluten-free diet. Things should be improving over the next few months. It takes a while for the antibodies to decline and the gut to heal. Stopping dairy helps many people because the tips of the villi make the enzyme lactase which digests dairy sugar (lactose). Without the villi tips we don;t have lactase so can't digest dairy sugar. That causes plenty of symptoms all by itself. Many people regain the ability to digest dairy after a while healing but not all.
  6. Hmm, we may be talking in circles a bit. My take on your words in red is that you think having D when glutened 1) means you your villi never healed even though you were gluten-free for years? Or do you mean, 2) your villi healed, and you ate gluten, and then the new damage from the recent glutening caused villi damage and D? #2 gets my vote. Anytime we ingest gluten the immune system kicks in and starts "protecting" us. That protection includes attacking and damaging the gut llning where the nasty gluten is hiding. That can cause D. The D doesn't mean you never healed, but that you got new, recent damage. The celiac disease reaction is not forgotten by the immune system. The immune system always knows how to fight the gluten threat. But our bodies do know how to heal also. Our guts are continually rebuilding the gut lining even in non-celiacs. The gut takes a lot of damage from just plain digesting food. Add in the immune system attack the healing process can get left behind in the dust.
  7. Hi AWOL, Since you weren't able to complete the 2 weeks gluten challenge for the endoscopy the results are not necessarily reliable. So to be erring on the side of caution I think you should assume you have celiac disease. Your doctor should not assume you don't have it either since the challenge was not completed. He has no proof that you don't have celiac disease. He does have evidence that you have negative reactions to eating gluten though.
  8. Hi Sunshine, There is a program called a 504 plan that some schools will follow if you get one approved. It helps the school identify proper ways to deal with a child's particular needs. Probably it is helpful to have a 504 plan, but they may require a formal diagnosis for it. I suggest you talk to the school and ask them about it. Tell them the situation with the kid and about the stress he would need to go through to get diagnosed. They may be willing to work with you without a formal diagnosis. I am not saying you absolutely have to have a 504 plan for him. School districts vary and some may be more accommodating than others. A 504 plan may give you certain rights, but I am no expert on them. The gluten challenge is 12 weeks of eating gluten for blood tests. The payback for being formally diagnosed is questionable IMHO. Treatment is the same regardless, eating gluten-free for life. One thing to be aware of is that celiac disease has a genetic factor. So he got the gene from one of the parents. Anyone else in the family could have celiac develop at some point. So testing every couple years for all family members is a good idea. Welcome to the forum!
  9. Hi Janst, It might help to simplify your diet. Eliminate possibilities of gluten sneaking into your diet. It's pretty easy to make mistakes with your diet when transitioning to gluten-free eating. I suggest eating only whole foods for a 6 month period until you get used to things. Cross contamination is another thing to look out for. Shared peanut butter, butter, or other condiments can spread gluten in small amounts and make us sick. Sometimes medicines or vitamins can have gluten, even teas and spices are possibilities. Kissing a person who has eaten gluten recently can cause problems too. Keep trying because every time you make a mistake you learn something. You might want to try stopping all dairy for a while to see if that helps also. And welcome to the forum
  10. Hi DoitY, I also think the reflex teminology is confusing in this case. I read on another testing site that the reflex tests are done when the total IgA is low. In that case they perform the IgG antibody tests and call it a reflex test. Different site though so they may not use the terminology the same way. Your total IgA is not low so that's why the reflex terminology is confusing I think. And so we stumble forward through life... Maybe someone else has a better explanation of the term reflex panel?
  11. Hi plumbago, No, D is not a symptoms only associated with severe celiac disease damage, if that's what you are thinking. Every time we ingest gluten the immune reaction is kicked off again, and the damage starts all over. If we ingest gluten daily, the immune reaction never stops, and we end up with significant damage. If we stop eating gluten, the immune reaction will decrease over time, and the damage will decrease also. Healing will also happen as well. The moral of the story is Stop Eating Gluten!
  12. Hi Weary, I think what you are talking about is refractory celiac disease. Refractory celiac disease is when the immune system does not stop attacking the gut villi even in the absence of gluten for a long period of time. I don't know a perfect treatment for that condition, but sometimes people use enteral (tube) feeding. Refractory celiac disease is pretty rare so not many members have direct experience with it. I posted a link to a thread started by glutenwrangler who used enteral feeding. I think in glutenwrangler's case they thought he had refractory celiac disease but eventually were thinking he had eosinophilic esophagitis. But glutenwrangler hasn't been around the forum for years. I've read about people with Crohn's Disease using low dose naltrexone as treatment. I think if you have a serious food problem doing the Fasano type diet for a year or more might make sense. Maybe give your immune system more time to settle down?
  13. We can't see the video carle. The site is banned from celiac com for spamming. Not having seen it, I'd guess they are selling something?
  14. Sorry Doit, Ok, I think I see what you are talking about. The serum IgA test? The serum IgA is to verify if your body does make IgA antibodies. Not all of us make that particular antibody type. you do make IgA antibodies though, and your reading is fairly high. the way I understand it, the serum IgA is not specific to celiac disease. It does indicate a level of antibody activity though. So perhaps you are fighting an infection or something? Or it is celiac and for some reason your blood levels of antibodies are not high enough to detect right now. The below info on serum IgA is from Quest Labs. ******************************************************************** Test Highlight IgA, Serum Clinical Use Diagnose IgA deficiencies Determine etiology of recurrent infections Diagnose infection Diagnose inflammation Diagnose IgA monoclonal gammopathy Clinical Background IgA is the first line of defense for the majority of infections at mucosal surfaces and consists of 2 subclasses. IgA1 is the dominant subclass, accounting for 80% to 90% of total serum IgA and greater than half of the IgA in secretions such as milk, saliva, and tears. IgA2, on the other hand, is more concentrated in secretions than in blood. IgA2 is more resistant to proteolytic cleavage and may be more functionally active than IgA1. IgA deficiency is the most prevalent isotype deficiency, occurring in 1/400 to 1/700 individuals. Many patients with IgA deficiency are asymptomatic, while others may develop allergic disease, repeated sinopulmonary or gastroenterologic infections, and/or autoimmune disease. Individuals with complete absence of IgA (<5 mg/dL) may develop autoantibodies to IgA after blood or intravenous immunoglobulin infusions and may experience anaphylaxis on repeat exposure. Elevated serum IgA levels are associated with infection, inflammation, or IgA monoclonal gammopathy. Method In this nephelometric method, anti-human IgA binds to IgA in the patient sample, forming an insoluble complex. The amount of light scattered by this insoluble complex is proportional to the concentration of IgA present in the sample. ********************************************************************
  15. Hi Carle, Congrats on your symptoms going away. I did seem to have reactions to rice for a while after going gluten-free. But after some years on the gluten-free diet I can eat it again. So reactions can change over time. I was searching for an article on gluten in common store products, but didn't find it. There was a group that did testing on some common grocery products like beans, rice, corn etc that we would normally consider to be gluten-free naturally. But they found some level of gluten in some of them. So it's not impossible to pick up something off the shelf that ought to be naturally gluten-free and find it is contaminated. That may have happened with the rice you ate. A quick rinse of water before using the rice might help.