This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
I was happily eating that chicken for months with no symptoms. Then suddenly got sick everytime, same symptoms as gluten. Turns out from blood tests, I have an allergy to paprika, bell peppers and celery. Celery rxn is especially bad. Anyone else have a problem with celery?
Unfortunately, that characteristic is what gluten provides. There isn't yet an ideal substitute. However, defatted corn protein may fit the bill in the future, hopefully! Perhaps try making a cracker from rice flour--may serve the purpose and not fall apart.
I have a similar story, but may or may not be related. I couldn't eat anything either. I had been gluten free for over a year, seeing a lot of improvement. However, in the last year, I was still sick far too often for it to be a cc issue. Food that was safe months previous would make me sick. Eating became like a minefield again. Becoming desperate & losing will to live, I read everything I could find that could possibly cause these terrible symptoms, and documented everything I ate. I went to see other specialists and asked a lot of questions. I was tired of having no good answer from my GI, who seemed to think it was not an allergy issue at all.
With a blood test, my new doc confirmed 'Mastocytosis' which sends my 'Oral Allergy Syndrome' thru the roof. My symptoms from that are very much like glutening. Gut anaphylaxis, with bloating, belching, vomitting, D, nausea, abdominal & musculoskeletal pain, immediate anxiety & depression. It's been a godsend to finally have a clue. For me, it's a 'seasonal' allergy to certain many fruit/veggies, etc. depending on what 'pollen' is in the air. Finally can eat, gaining weight again. Good luck to you!
Lol. I don't disagree with you regarding LEAP. I just looked up their patents, interesting. Not "state of the art" as they advertise. I'm just surprised there has been so little commentary about it, controversial as it is.
Thanks, I was aware of the paper on PubMed. Their philosophy seems to be different than mainstream medicine, but I wonder if part of the poor review is because their MRT test is proprietary. I don't know how their lab test is performed. Maybe useful to hear from folks who may have used it to their benefit, or even otherwise. LEAP claims to have helped thousands of patients successfully. Dr. Scot Lewey (who wrote pretty informative articles on celiac disease and celiac disease testing available here on celiac.com) seems to recommend it for his patients. However, there doesn't seem to be much consumer input available. Interesting.
Distilled or deionized water isn't dangerous or acidic like some folks think. It is completely neutral, lacking any buffering by salts or solutes. For this reason, taking a pH measurement of this water means nothing, as pH of pure water is not relevant! Would be happy If others with science background can pitch in. I'm a biochemist. Many bottled water brands are zero TDS (or close to that), means 'total dissolved solids' in mg/kg or ppm.
Honestly, my experience is anecdotal. Wish it could have been more scientific, but I do avoid donut shops, bakeries, and spilled flour @ grocery stores. Had a few episodes of celiac type symptoms, from taking my toddler to get a donut at Crispy Cremes and other donut shops. I didn't have anything to eat or drink.
Not knowing what company manufactured the "wheat amino acids" in that lotion, I'm not sure. I'd try contacting the mfr.
However, amino acids are often manufactured from wheat proteins. They are hydrolized into separate amino acids, where each of the aa's are isolated for use in research, food supplements, and also for making meds, including TPN solutions for parenteral (IV) feeding.
I was wondering if any celiac patients have had issues with TPN feeding, but I haven't heard of it yet.