Scott Adams
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Latest Celiac Disease News & Research:
Everything posted by Scott Adams
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I just want to mention that corn and wheat do both contain storage proteins (corn has zein, wheat has gliadin and other gluten proteins), and there are some small similarities in certain amino acid sequences. However, those similarities are not considered medically equivalent, and corn proteins do not trigger the autoimmune response of celiac disease in the...
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So far, current research does not show that celiac disease directly “destroys” the gallbladder or routinely causes it to need removal. What we do know is that undiagnosed or untreated celiac disease can affect digestion in several ways, including changes in bile flow and fat absorption, which may increase the risk of gallstones in some people. That said, ga... -
I can see why she’s worried, especially with a history of ovarian cysts, but it’s also very common for healing after a celiac diagnosis to take time. Even when someone is doing their best gluten-free, it can take months for inflammation to calm down, and bloating, abdominal pressure, and even back discomfort can flare during the adjustment period. The upc...
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Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The...
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Celiac.com 02/16/2026 - This study is a literature review that looks at how celiac disease can affect the kidneys in children. Celiac disease is best known for damaging the small intestine after gluten exposure, but the authors emphasize... -
Celiac.com 02/14/2026 - Pancakes have been showing up on breakfast tables for centuries, from thin griddle cakes cooked on hearth stones to the fluffy stacks we know today. What changes from place to place is the grain: wheat in many modern... -
That must have been really upsetting to discover, especially after relying on a product you believed was safe. Labeling can change at any time due to supplier shifts or shared equipment, so it’s always important to double-check packaging—even on products we’ve trusted for years. A “may contain wheat” statement usually indicates potential cross-contact risk rath...
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It’s absolutely worth bringing all of this to your GI appointment. The 2013 CT note about thickening in the second and third portions of the duodenum is especially important, since that area is directly involved in celiac disease and other inflammatory conditions, even if it wasn’t followed up at the time. The weak positive HLA-B27, joint pain, stiffness, nu...
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Celiac.com 02/13/2026 - Pancakes have traveled through history in countless forms, from simple griddle cakes cooked over open flames to the fluffy stacks that became a brunch favorite in modern kitchens. In Mediterranean regions, cooks... -
HLA testing can definitely be confusing. Classic celiac disease risk is most strongly associated with having the full HLA-DQ2 or HLA-DQ8 heterodimer, which requires specific DQA1 and DQB1 genes working together. Your report shows you are negative for the common DQ2 and DQ8 combinations, but positive for DQB102, which is one component of the DQ2 pair. On its...
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Dried Chickpeas
Scott Adams replied to Thoughtidjoin's topic in Gluten-Free Foods, Products, Shopping & Medications
If a package of dried chickpeas or lentils says “may contain” or “may have been cross contaminated,” that usually means they were processed in facilities that also handle wheat, barley, or rye. The concern is not gluten dissolved on the surface like dust that can simply be rinsed away, but small fragments of gluten-containing grains that may be mixed in duri... -
I think you're reading way too much into this study--it is a large population-based study, and when they do these they aim not to focus it on a particular smaller sub-set of the population, in fact, they take measures to be sure that doesn't happen.
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Why Perimenopause Can Make Celiac Symptoms Harder to Control
Scott Adams posted an article in Spring 2026 Issue
Celiac.com 02/12/2026 - Celiac disease is often described as a condition triggered by gluten, but for many adults, especially women, symptoms do not exist in isolation. Instead, they fluctuate across different stages of life. One of the... -
Celiac.com January 2026 - Explore expert insights, research updates, and practical tips on celiac disease, gluten-free living, and emerging treatments in our video library. Stay informed and empowered with the latest developments to manage... -
The comments requested are very limited in scope, and I don't think this shotgun approach would be helpful, but that is just my 2 cents, for what it's worth.
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Welcome @LifeOfBryan, do you have celiac disease, and are you currently on a gluten-free diet? Currently this is still the only treatment, even though there are various medical treatment approaches in the works.
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Welcome, and it is overwhelming at first, but it sounds like you are on the right track. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):
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My advice on those making comments: keep the as short and succinct as possible. Stick to the main point, which is that any gluten in the product, including that from wheat, rye, barely, and perhaps oats (~10% of celiacs cannot tolerate avenin), needs to be disclosed on the ingredient label.
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Vit K2 (MK7) also helps prevent calcium buildup (arterial sclerosis) in arteries. I added it last year to my daily vitamin intake. NOTE: Vitamin K: Excess vitamin K from supplements can interfere with blood thinning medications and cause issues in some individuals.
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Celiac.com 02/11/2026 - Celiac disease is a condition in which the immune system reacts to gluten, a protein found in certain grains, causing damage to the lining of the small intestine. This damage can lead to a wide range of digestive...-
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There has always been a ZERO gluten down to the lowest possible level we can test minority, and currently there is a strong push for <10ppm as a standard. I fully understand why people might feel this way, but perhaps they need to be given a questionnaire where they also answer questions about how much they are willing to pay for a loaf of gluten-free...
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This isn't just about the cost of gluten-free testing, and it's more about the overall costs associated with everyone in the food an ingredient supply chain being able to maintain such low levels, which is quite expensive. Just look at the current cost of gluten-free foods--change the laws and cut the level in half--10 ppm--how can food manufacturers pass...
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Books about celiac
Scott Adams replied to Aya77's topic in Gluten-Free Foods, Products, Shopping & Medications
Shelley Case has written many books and has contributed articles here (but it's been a while, I think she retired years ago): https://www.celiac.com/profile/135164-shelley-case-b-sc-rd/ -
I agree, and have had a lot of high level contact over the years with companies that make gluten-free foods. While some consumers are clamoring for "ZERO detected gluten" to be labelled gluten-free, many companies are willing to stop putting this on their labels if it ever drops below 20ppm. To them, lowering levels just represents an increase in liability...
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Penzeys
Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
This is a thoughtful and careful way to approach a gray area that many of us run into with spices. What’s helpful here is that you took the time to clarify Penzeys’ internal practices rather than relying on assumptions or marketing language, and you laid out their labeling logic in a clear, transparent way so others can evaluate it for themselves. Fenugreek has...
