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Showing results for tags 'lactose'.
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Celiac.com 02/24/2023 - Milk and milk products contain a natural sugar called lactose (see table below). People who are lactose intolerant or, more precisely, who are lactose maldigesters, lack enough of the enzyme lactase needed to completely digest the lactose into its simple sugars, glucose and galactose. Lactase is produced in the villi of the small intestine. Symptoms of lactose intolerance may include some or all of the following: cramping, bloating, nausea, headache and diarrhea. Symptoms can occur 15-30 minutes after digestion of lactose or as long as several hours later. Lactose Intolerance and Celiac Disease Many people with celiac disease, especially those who are newly diagnosed, may also develop secondary lactose intolerance. This is a temporary condition in which the level of lactase has fallen as a result of injury to the gastrointestinal tract. Once on a gluten-free diet, the villi begin to heal and the level of lactase increases back to normal levels. This process may take several weeks to months. For some, a temporary lactose-free diet may also be necessary, in addition to a life-long gluten-free diet, to control symptoms. There are a variety of products specially developed to help in the management of lactose intolerance: Lactose-Reduced Milk and Ice Cream. The lactase enzyme has been added to regular milk and 99% of the naturally occurring lactose has been converted to simple, easily digested sugars. This milk tastes slightly sweeter than regular milk, but has the same nutritional value. Ice cream made with lactose-reduced milk is also available. Lactase Enzyme Drops. These contain the lactase enzyme that can be added to liquid dairy products making them more easily digestible. Approximately 70-99% of the lactose is broken down based on the number of drops used. Lactase Enzyme Tablet and Caplets. They are available in regular strength, extra-strength and ultra-strength and should be taken just before a meal or snack that contains lactose. Non-Dairy Beverages. There are a variety of soy, rice, nut or potato-based beverages that can be substituted for regular milk. Be aware that some products may contain barley malt extract/fl avoring so read labels carefully. Choose gluten-free beverages that are enriched with calcium and vitamin D. Table 1 * Lactose Content of Selected Dairy Foods Food Serving Size Lactose (grams per serving) Milk (whole, 2%, 1%, skim) 1 cup (250 mL) 11 Lactose Reduced Milk 1 cup (250 mL) 0.1 Cheddar Cheese 1 oz. (30g) 1 Cottage Cheese (creamed) 1 cup (250 mL) 6 Ice Cream 1 cup (250 mL) 12 Ice Milk 1cup (250 mL) 18 Sour Cream ½ cup (125 mL) 4 Yogurt (low fat) ½ cup (125 mL) 2.5** *From the Gluten-Free Diet: A Comprehensive Resource Guide by Shelley Case, RD, Case Nutrition Consulting **The lactose in yogurt is digested by the lactase enzymes in the active cultures. However, lactase activity in yogurt may vary from brand to brand. Yogurts that have cultures added after pasteurization have more lactase activity. Look for brand that contains “live” or “active” cultures.
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Celiac.com 04/15/2019 - A new report says pills often contain so-called “inactive” ingredients that can cause allergic or gastrointestinal reactions in some people sensitive to specific compounds, and gluten and lactose are at the top of the list of offenders. Researchers from the Massachusetts Institute of Technology and Boston’s Brigham and Women’s Hospital analyzed data on inactive ingredients from a database of more than 42,000 prescription and over-the-counter medicines. An average pill contains eight inactive ingredients, but some contain 20 or more. For the patient of one doctor, Dr. Giovanni Traverso, a Brigham gastroenterologist, hidden gluten in a new prescription was causing a reaction and making him sicker. The man had celiac disease. “There’s a tremendous under-appreciation of the potential impact that inactive ingredients may have,” said Dr. Traverso. As per Neergard's report, the team found that: Nearly half of the analyzed medications contained lactose. Usually, not enough for most lactose-intolerant people to notice, but enough that someone taking common medications for high blood pressure and cholesterol could ingest about a thousand milligrams a day. A third of medications contained a food dye associated with allergic reactions. This is a concern for anyone with allergies to food dyes. More than half of medications contained at least one kind of sugar that irritable bowel syndrome patients should avoid. Nearly twenty percent of drug makers said their products contain gluten, usually in the form of wheat starch. This is a potential problem for people with celiac disease, who should try to avoid gluten altogether, but who can have reactions to as little as 1.5 milligrams a day. Worse still, drug labels may list nothing more than 'starch.' Most people don't need to worry in general. These reactions remain extremely rare. For most people, even those with sensitivities, the amount of gluten, or lactose, or other inactive ingredients is too small to trigger a reaction. However, Dr. Traverso reminds the public that refills can sometimes use differently formulated drugs from a different company, and advises patients to check the label every time. Your doctor or pharmacist can be a useful resource for helping to make sure your drugs and medications are free from gluten, dairy, lactose and other allergens. Still they are not infallible, a recent report suggests that local pharmacists may need more training to get up to speed on gluten in drugs and medicines. One takeaway here is that celiac patients should remain vigilant. Check with doctors and pharmacists, but be ready to do your own detective work. Check directly with manufacturers, or ask your doctor or pharmacist to help. Read more at APNews.com
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Hi all, I was diagnosed with celiac disease 1.5 years ago and went gluten free on the day of the diagnosis. I feel that I've been coping really well with the diet and lifestyle. I never eat out, or any food cooked by someone but me. I never eat anything manufactured in gluten facilities. I'm pretty informed about the subject. My most recent followup ttg-antibody testing revealed a low count well within the "negative" range. So based on this, everything should be in order. However, I'm convinced that there are still issues going on in my intestine. And I'm not talking about IBS or Crohn's. While my diarrhea & borborigmi had stopped immediately when going gluten-free and my periods changed a lot, my abdominal distension took a different progression. For years I had chronically looked 6 months pregnant. During the 3 days of preparing for the endoscopy (I also had a colonoscopy at the same time), I consumed the prescribed laxative salt-solution, and my chosen 'meals' of pureed plum compote & wheat semolina (I was supposed to only eat things without seeds or bits that could get caught in the intestine). On this diet, my abdomen deflated to an unbelievable extent. I hadn't had such a flat stomach in years. After the procedure, I continued to eat gluten until the diagnosis a week later. By then, my circumference had started increasing again. I didn't keep a journal with measurements, but I know that within a few weeks at the latest, my belly looked *almost* as big as before going gluten free. And it hasn't changed since. Now I 'only' look 4 months pregnant. 😆😱 I have noticed that on the very rare occasion when I eat lactose-containing foods, I get diarrhea, sometimes violently so. I know this is a common issue for newly diagnosed celiacs, but shouldn't my villi have healed after 1.5 years of a conscientious gluten-free diet with no realistic source of contamination? Second, I suspect a fructose absorption issue, which I find endlessly more difficult to investigate at home than a lactose intolerance. I booked an appointment with my GP for next week, but I expect her to refuse to do lactose or fructose testing, maybe sending me away. So I'm asking you guys if I'm missing something. Why would my abdomen deflate for 3 days on a plum & wheat diet if I have an issue with fructose and gluten? I had asked my gastroenterologist whether he or the lab had checked for intestinal fungus, but he said no, he didn't see the point (!?). Do you see fungus as a possible cause?
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Wanted to thank you all here at the forum for your messages, in the course of past two years it has been of much help and encouragement for me to read it and to know that I'm not alone in what I have been going through. I'd like to share my story in case somebody would get any benefit from reading it and in case there is anybody who can suggest something... I got first problems in 2009 when my fingertips started cracking all the time - deep cracks, bleeding, painful, etc. a continuous vicious circle. I just lived with it, it was manageable. I saw a few doctors, they said it was dishydrosis and that was it. In 2012 or so I got first eczema on my right hand little finger that then went on to grow and spread steadily during the following years and ended up to cover my entire right hand palm and moved on to my left hand little finger. At the end of 2015 I experienced first major problems that forced me to go on a strict diet (I saw an article in the internet that explained such eczemas by candida overgrowth). I stayed on that candida diet for something like two months and got a complete relief from all symptoms. The symptoms were overall fatigue, skin peeling off on my forehead, further growth of eczema on my hand, terrible itch and pain becuse of the eczema (I remember dropping on the floor in tears because of the agonising pain), and the last drop was hair loss... That diet helped and I now knew that my problem could be managed. I started reading stuff online trying to figure the connection and what was actually wrong with me. I did some lab tests, I did not have candida, I actually did not have any problems, all lab tests came back clear. I spent 2016 staying on diet on and off, balancing between flareups. I gradually started getting bloating episodes that lasted up to a week with certain discomfort breathing, walking, etc. Through experiments I figured that certain products made me feel worse and made the eczema worse. First was gluten. Avoiding gluten really helped. I could eat gluten one-two times but after several times I had a full flare up (no noticeable stomach problems though), so I started cutting down on gluten. Then soya joined the blacklisted gluten. And then came the spring of 2017 that I will never forget. I am attaching three photos to show what my hand was like. I could hardly use my hand, it would swell, burn, itch, pain. I started getting spots of eczema all over the my hand, spreading on to my left hand and it got really out of control spreading too fast. I tried going to doctors again, tried taking their medicines, all to no avail. Returning to diet and finally cutting out lactose removed the agony within two weeks. So, here I am now - intolerant to gluten, soya, nuts, any forms of sugar (including fruits), lactose. On top of that I am vegetarian (well, now a forced vegan). The reason why I am writing here is although I am strict with gluten I still get some (milder) flareups that are caused by even smallest amount of anything that's off the "diet" things. I can get a some flareup by cleaning some dusty drawers, by sleeping on a bed with dusty floor undernearth, by using spice mix that obviously has something wrong mixed in it, well and of course by eating something wrong when I get weak (and stupid).... Just to give you an idea, when I go to a store I cannot buy any snack at all that would be safe for me. All food that I take has to come from my kitchen and my pots... I have stuck to absolute diet for 3 months but within a week after I started adding some food like fruits or nuts to see if I was still intolerant to it, but I again get back to having problems... I have tried getting tested for allergy (nothing), for stomach problems (nothing), ultrasounds (nothing), blood test for clieac (nothing). Doctors here do not know the cause and do not get concerned also (the doctors just say oh if you feel you cannot take certain foods, then don't take them - duh, but when the list of those tihngs is that long?). Stomach biopsy is not done in my country (unless the patient is dying I guess). The only medicine that I take that helps me is an absorbent that is supposed to take out allergens out of the guts and is taken during poisoning (someting similar to activated charcoal). I took antihistamines almost every day in spring 2017 and I ended up always getting too drowsy for one-two days (even from the non-drowsy ones), so I have stopped taking them. The reason why I am writing all this and why I'm happy you have read till the end is that I feel disheartened and it is very hard for me to actually come to terms with this kind of diet especially because all lab tests come out clear and objectively there is no proof that I do have any allergies or intolerances or stomach problems. I'd appreciate to hear you take to it and perhaps some advice...
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Celiac.com 03/12/2020 - Lactose intolerance is one of the most common food intolerances. Many people with celiac disease also have lactose intolerance, especially at the time they are first diagnosed. Lactose intolerance happens when the gut fails to produce enough lactase, and enzyme that breaks down the lactose sugar in milk. Lactose intolerance can be inherited, but it can also happen as people get older and their bodies produce less lactase. Studies consistently shows that only about one in three people worldwide can digest lactose beyond seven or eight years of age. Celiacs who eat gluten can become lactose intolerant after the villi and microvilli in their small intestine become damaged, and can no longer intercept and break down lactose molecules. However, most people recover on a gluten-free diet. Once the damaged villi and microvilli to grow back, and the gut heals, the sensitivity to lactose often disappears. This can take time. In most people, full gut healing takes between six months and a year. In some cases the villi and microvilli damage can take up to two years to heal fully. In any case, once the gut heals, lactose intolerance issues should disappear. Also, most people who are lactose intolerant can eat goat and sheep products, such as milk, yogurt and cheeses, such as feta and pecorino Romano, without any problems. Many people with lactose intolerance can also consume raw, unpasteurized dairy without symptoms. Links to Goat, Sheep, and Raw Cow Milk Products Goat Milk Products Sheep Milk Products Raw Cow Milk Products
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Hello everybody. I frequently used this forum prior to being diagnosed and appreciated every bit of advice and similar experiences I could find. So I've created an account to give back and tell my story, in the hope that if someone out there stumbles across my post one day, maybe it can offer reassurance as did so many others on here for me. I am a 26 year old female diagnosed with coeliac disease (by blood test and endoscopy - results of the latter came yesterday). Otherwise healthy. I have been eating gluten free for 2 weeks (since endoscopy was completed). No noticeable improvements yet but I guess it's early days! Symptoms began in June 2019 when I started eating a vegetarian diet. I guess I could have had coeliac for longer than this, but the fact I had dramatically changed my diet led me to ignore my symptoms for longer than I may have ordinarily. Looking back, I can see I was incorporating a lot more bread, pasta cous cous etc. into my diet, and it was over the next few months I really noticed the following: - Diarrhoea and very loose stools, particularly in the mornings - Weight loss - Stomach pain (although not drastically painful) - Occasional bloating - Increased anxiety and low mood, tearfulness, irritability - General fatigue and tiredness - Blood test showed anaemia I went for a tTG blood test in October and was told it was extremely likely I had coeliac disease. I was shocked! I was expecting I had IBS or my diet or anxiety were causing the symptoms. I was also quite worried about cancer. I didn't want to 'get my hopes up' that there was a less concerning explanation for my symptoms. It also felt like such a coincidence to have happened after the diet change. So at this point I stopped the vegetarian diet, and continued to eat gluten in anticipation for the endoscopy. Over the next few months the symptoms above persisted (despite reverting back to my usual meat and dairy contained diet, so I was more convinced here that something else was at play!) I also noticed other symptoms which I cannot say 100% are due to coeliac, but ones I attributed to coeliac in some way (i.e. lacking vitamins). These are the symptoms I would extensively search for on this forum to try and see if anyone else had anything similar: - Twitches in my upper and lower eyelids - Occasional tingles in my face, fingers etc. These were very intermittent. - A very itchy, stinging anus after bowel movements and a very slight leak 30-60min after bowel movements. Even after wiping clean, around an hour later I would find I needed to wipe a small amount again. I have really struggled with this one and have not seen much discussion about it. I have been examined down there and been told there are no hemorrhoids, lumps or any concerns etc. So I am hoping this is coeliac related and with general gut repair and health improvements, this might calm down. I would also be really interested to hear from anyone who suffered with this. In addition, whether anyone suffers with this due to a lactose intolerance or intolerance to other foods etc - eg onions/ curries. I am wondering whether to omit certain foods. - Breast pain, particularly a few weeks before my period. I feel this is a normal hormonal symptom to experience but it has become more noticeable My endoscopy was in January 2020 (6 months after noticing symptoms). I got the results yesterday - confirmed coeliac and showed no other problems. I am due to see a dietician and have a bone density scan soon. I am now looking for any tips on how to aid recovery, wondering what vitamins are best to take and what foods are tasty to eat! So that's my story. Sorry for the length of the post! Hope it might help anyone with similar symptoms wondering 'is this coeliac' feel a bit reassured that it might be. Happy to answer questions of anyone who has yet to receive a diagnosis. I was very stressed and anxious during the lead up to all my tests and results because I was internally quite concerned I had cancer. So now being on the other side and able to focus on 'yes this is my diagnosis and let's manage this and try to make the best of it!' I would like to help anyone feeling concerned. Thanks for reading. Here's to a happy, healthy and gluten free 2020!
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These are nice new news articles explaining why gluten and lactose can be found in medicine and what the common contamination rate is. Just saw it tonight and thought it would help someone else to post them. https://www.nbcnews.com/health/kids-health/why-do-pills-have-gluten-ingredients-medications-may-trigger-allergic-n982876 https://www.yahoo.com/news/gluten-lactose-drugs-study-raises-194717603.html I hope this is helpful but it is not medical advice. Posterboy,
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Hello, I don't know if my topic fits better here, but I didn't know where to categorize it. In 2011 I've been diagnosed with celiac disease and since then I've been on a very strict diet, finally starting to feel better in 2014. In the meanwhile, I also had a laparoscopic surgery for 3rd stage endometriosis, and last year I was diagnosed with IBS, lactose intolerance, as well as insulin resistance and systemic candidiasis. Since last month I'm also on therapy for IBD (the doctors are suspecting microscopic colitis, but colonoscopies confirmed atypical inflammation only). Therapy for Candida (Diflucan) didn't help, and I've been recommended to adapt my diet. I was wondering if anyone has experience in dealing with other diets, in particular for Candida? Most of the gluten-free products are starchy, so what do you actually eat? Foods usually recommended for this, like leafy vegetables as well as spices, are impossible for me to eat - actually, I feel sometimes like most of the foods make me feel even worse and I keep losing weight. I hope someone can share their experience, thank you!
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Digestion. 2005 Mar 16;71(2):106-110 Celiac.com 03/30/2005 – According to Italian researchers, those with lactose intolerance have a much higher incidence of celiac disease. In an effort to determine how many cases could be caused by undiagnosed celiac disease, the researchers screened 54 lactose intolerant patients (15 males and 39 females - positive H2-lactose breath test and a negative H2-glucose breath test) for celiac disease. All patients were screened using serum IgA antibodies to endomysium, anti-transglutaminase and total IgA, and anyone with positive results for any one of these markers was give an upper gastrointestinal endoscopy. The researchers found that a full 24% of those with lactose intolerance had biopsy-confirmed celiac disease. These results were compared to a control group of 50 blood donors from the same region, out of which only 2% were positive--but a follow up biopsy eliminated celiac disease. The researchers conclude that a full 24% of patients with a positive H(2)-lactose breath test have celiac disease which is the likely cause of their lactose intolerance, and that anyone with a positive H(2)-lactose breath test should first be screened for celiac disease before excluding milk from their diets.
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The following is a summary of lactose intolerance which was written by Ellen Eagan eagan@pangloss.ucsf.edu. Ellen is a blood specialist at UC San Francisco Medical Center. Ellen Eagan on Lactose Intolerance: The area in the intestines where lactase, the enzyme needed to break down lactose, is produced is called the brush border. It is at the ends of the microvilli. It is only one cell deep. As most people age, their ability to produce lactase decreases. Sometimes it decreases to the point where you are unable to deal with all of the lactose that you ingest. If you have decreased production of lactase and then something else happens to compromise the integrity of the brush border, it cases further reduction of lactase production. If you continue to take in lactose, that causes more irritation and loss of lactase production. It becomes a vicious negative feedback cycle. When you are suffering from celiac sprue, there is damage to your intestinal villi. This can make one temporarily lactase deficient to the point where lactose becomes a problem also. This happened in my case. Once I started on the gluten-free diet and my intestines had healed, lactose was no longer a problem for me. I can eat any diary product now with no problems. Not everyone will be so lucky. A lot of people will remain lactase deficient. Yogurt and aged cheeses are more easily tolerated because some of the lactose has been converted to lactic acid. One rule of thumb is that the higher the fat content of the dairy product, the lower the lactose level. People who are still producing some lactase would then be able to eat a very rich ice cream but would be bothered by skim milk or ice milk. I highly recommend the book No Milk Today: How to Live With Lactose Intolerance (Steve Carper, Simon & Schuster, Inc., 1986 ISBN0-671-60301-0). I found it at my local library. Its an excellent book for explaining the process, describing hidden sources of lactose (like whey), and tips on eating out. In regards to the fat content and lactose level I quote from page 119 of the book: Foods with high milk fat tend to be lower in lactose than other milk products. Heavy cream is lower in lactose than light cream, which in turn is lower than whole milk. Butter is higher in fat than any of these, and in turn is the lowest in lactose. It was mentioned that aged cheeses are lower in lactose than non-aged cheeses because the lactose had been broken down during the aging process. So, even though lactase deficiency and gluten intolerance can give the same symptoms, they are not caused by the same processes. Lactase is composed of two sugars. The problems arise when you are unable to break it into its two parts and absorb them. Gluten is a protein. It seems to cause a problem due to an immunological response, and as far as I know, symptoms are the only similarities between the two.
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