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Hair Color
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33 posts in this topic

I have medium to dark brown hair - was blond as a kid. I started to get grays very early. Now I have a problem that every time I dye my hair brown to cover the grays it turns red, no matter how much ash is used. Interesting article on the redhead connection.

http://howtobearedhead.com/2011/09/to-go-gluten-free-or-not-that-is-the-question/

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Yep, I'm also a redhead. Red hair is recessive, and so is celiac. I wonder if they're linked somehow in a way we haven't discovered yet.

Or, as someoene suggested above, could just be the gene pool.

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Yup I'm another ...I got auburn hair and am part Irish..

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Yep, I'm also a redhead. Red hair is recessive, and so is celiac. I wonder if they're linked somehow in a way we haven't discovered yet.

Or, as someoene suggested above, could just be the gene pool.

Just a FYI - Celiac is not a recessive trait. Not sure about red hair as what may be percieved as red may actually be blond or brown genetically?

http://www.curecelia...he-other-parent

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Just a FYI - Celiac is not a recessive trait. Not sure about red hair as what may be percieved as red may actually be blond or brown genetically?

http://www.curecelia...he-other-parent

Good point. The other sources I read were probably wrong.

As for being a redhead, I'm talking about true red hair: http://genetics.thetech.org/ask/ask44

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Dark brown and got my first greys at age 20.

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I am blonde--but had alot of reddish tones when I was young...Some grey hair--so I use hair dye to match my regular color now. Although I am not dx with Celiac--I have many issues (past and present) that Celiacs also have. Our "sensitive" nature to the world around us maybe? :D

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Light brown/dirty blond but my dad is (was) a redhead.

How many of us have relatives with red hair?

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    • Hi Beachgrl, It won't hurt anything to go gluten-free now, except the possibility of getting a diagnosis of celiac disease.  When i went gluten-free, it seemed like the initial changes were spread over about 6 weeks.  I had gut spasms for that time.  And other changes, all for the better.  Initial recovery from celiac damage can take up to 18 months, so it can be a slow thing.  Some people get better much faster of course, because we are all individuals and not identical. Going gluten-free for celiac disease is a lifetime commitment though, and some people have a hard time doing that without a diagnosis.  Even minor amounts of gluten can cause us to react, so it is best to eat a very simple diet of whole foods at first.  Avoid dairy and processed foods.  I hope it works out for you.  I know some people with Crohns disease eat gluten-free and find it helps them.  Gluten is a tough thing to digest for all people, but most don't have an immune reaction to it like celiacs do.  
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    • Hi Nobody, Welcome to the forum!  I noticed you said you have been avoiding wheat products.  That's good, but are you avoiding rye and barley also?  Wheat, rye, and barley are the 3 grains that cause reactions in celiac patients.  About 10% also react to oats. If you haven't had the full celiac antibodies test panel, it might be worthwhile getting that done now.  The ttg is just a basic test and is generally followed up by an endoscopy or the full celiac panel. I wouldn't worry a lot about getting cancer.  That doesn't happen often. It is possible some of the other grains you might be eating are contaminated.  A group did a test on several off the shelf products a few years ago that would not normally be thought of as having gluten and found some actually did have low levels of gluten.  Things like corn meal for example.    
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