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Wheat Dissoluble Gut Enzymes-when Available?
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I read in a recent newsletter from this here Celiac.com that an enzyme that most people have in their intestine ,but Celiacs lack, could be marketed to cure Celiacs and allow them to digest all wheat products. They also wrote that it's readily available in large quantities, but I'd like to know when? When will they get it on the market? this year,next year? When? I can't wait to eat some Dunkin Donuts. :rolleyes:

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L Glutamine is available now, at most health stores and some grocery stores. Some celiacs swear by it. But it is not equivalent to taking Lactaid when your lactose intolerant - It does not make eating gluten okay, more like damage control.

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Well my dear, lactose is not gluten. Celiacs are Gluten intolerant. One can avoid milk more often than one can avoid wheat and the study was about an intestinal enzyme that makes Gluten digestible and harmless to Celiacs. Obviously you don't know what I'm talking about,and you shouldn't -it's a lab and scientist that are working on this gut enzyme and it isn't being marketed yet.

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L Glutamine is available now, at most health stores and some grocery stores. Some celiacs swear by it. But it is not equivalent to taking Lactaid when your lactose intolerant - It does not make eating gluten okay, more like damage control.

Hereditary lactose intolerance is not GLUTEN INTOLERANCE , even though many Gluten Intolerant people also become Lactose Intolerant, probably due to changes in their intestine though not hereditary. Just eating LACTAID won't make you digest WHEAT, and most LACTOSE intolerant folks can eat wheat, but not milk sugar.

I wasn't born lactose intolerant, but have had episodes, after getting CeliacDisease, where cow's milk makes me sick. But Goat's milk is OK with me. I can do that all the time-I read, because its fat globules are much smaller than cow's and is easier to digest for people with intestinal diseases like Crohn's and also for babies. But goat's milk has lactose,about half as much as cows.

If you don't already know Celiac Disease is a fat-malabsorption disease,the fats in many foods make them sick like Omega-3, certain nuts, certain oils, coconut oil, even the fat in cow's milk might sicken them-and me. I said certain oils because each food item has it own oil,with it's own chemical makeup-you have to try it to see if it sickens you.

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The researchers concluded that live B. lactis bacteria might achieve partial to full blockage of gliadin toxicity gluten/gliadin-induced damage in the small-intestinal mucosa of people with celiac disease, and that it merits further study concerning its potential as a dietary supplement to guard against any silent damage associated with accidental gluten-contamination in celiac disease.

This article? It doesn't say a thing about being able to intentionally consume gluten. It says as a protection against accidental exposure.

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    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
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