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Takala

Member Since 28 Dec 2007
Offline Last Active Apr 27 2013 06:39 AM
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#826076 Had My Endoscopy- So Confused

Posted by Takala on 28 September 2012 - 02:46 PM


I had my endoscopy this week and when I mentioned to the nurse I have not had gluten in 6 months, she told me I was wasting their time. She said my bloodwork was probably a false positive and that I may just be sensitive (in a very condescending tone too!). After the scope the GI doctor told me I had damage from reflux and needed to start Prilosec. He also said that my intestines is healing and not completely flat (not entirely sure what he meant by that). My husband asked him if I still had celiac and he said yes but a little gluten would be fine. I am so confused by that. Is my doctor wrong?? Either my primary care has no clue or the GI doctor is clueless because I am hearing two completely different things. Any insight? Our lives were turned upside down almost two months ago when we eradicated all gluten in any form, from our home on top of no longer eating out. Was it a waste?


No, you can learn from even bad experiences.

Your antibodies should drop on a gluten free diet, but... it takes time, and there is NO guarantee that they will drop completely in six months, especially if you are a newbie and not used to ferreting out cross contamination. False positives are rare. Damage from reflux is a symptom of celiac. Celiac auto immune reaction damages the lining of the intestines so the little points that are supposed to stick up end up going "flat." Not completely "flat" is good. If even the GI doctor after the scope and before they look at the slides for the biopsy says you have visible to the naked eye damage and that you have celiac.... you have celiac. Positive blood test and positive biopsy = standard diagnosis criteria by many. A little gluten is not "fine." Eliminating as much gluten as humanly possible from your diet is your goal, so you are exposed to as small amount of parts per million (microscopic amounts) as possible.

People vary in sensitivity. Some people can tolerate more potential of cross contamination than others, for example, they can eat something made in a facility which processed wheat or was tested to 20ppm gluten free, other people have to avoid much processed food, even if gluten free authentic, and do better with that which tests 5 ppm or less, in order to heal up. Others have to go further and get rid of gluten bearing cosmetics and toiletries, for example, I had to ban gluten containing lotion from the house, because I was getting served a glass of ice water which had been bare - handed by my spouse who had just used lotion after a bath, and there was enough residue to get me. I also got rid of shampoos and conditioners with wheat and oats, and changed to a mineral make-up, because I don't want the residue all over my skin and towels, and I fiddle with my hair a lot, and I have very, very sensitive skin. Coconut oil makes a great conditioner, if you are just now thinking "oh, no!"

Who knows what the GI doctor actually meant as it is not clear whether he meant potential cross contamination is "fine" or a small serving is "fine," either way, gluten, for you, is not "fine," anymore. :unsure: Your primary care physician is correct, no gluten.

Nurse has a bad attitude and should be re educated, but I wonder how many patients this doctor has made sick, or delayed healing of, if he's telling them a little gluten is okay. :angry:
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#825521 Anybody Speak Lab-Ese?

Posted by Takala on 25 September 2012 - 02:37 PM

Test to the best of your ability, and then when the dust settles, try the gluten free diet. I had positive brain scan results, had to force the office to give me the results in writing after they stalled around about a follow up appt to explain this, and an (ex) doc who insisted I was still making up my symptoms, which is at least incompetent if not borderline evil. :o :blink: :angry: <_< :ph34r: That's good somebody ordered a brain MRI, at least you didn't have to wait a year to change insurance while having bizzaroland neuro symptoms :angry: and sometimes that DOES show something.

If they are doing thyroid tests, make sure they order the test for auto immune thyroid disease, looking for the antibodies, otherwise, your levels of the different hormones can be in normal range even if you're screwed up.
  • 1


#820767 Devastated, Angry, Frustrated...

Posted by Takala on 31 August 2012 - 03:17 PM

I try to stick to the gluten free diet, that was originally proposed as a "starch free" SCD by the eating pioneers in the field.

Today, maybe 30+ years since I was told I was arthritic, and nine years into this gluten free thing, I'm more flexible and functional as an older adult approaching early retirement age, than I was as a young adult.

I have found conventional rheumatologists to just be rather useless with this concept of certain food causes massive inflammation for some of us. Oh, well. Beware that they do not try to drug you into a permanent state of disability, because that is all they have.

For the scalp problems, you MUST get rid of any shampoos and conditioners that have wheat and oats in them. Clean your hairbrushes and combs.

Suggest you just start rinsing your hair daily with water and maybe a bit of baking soda, then rinsing again, then putting a bit of pure apple cider vinegar in water, 1 part vinegar to eight parts water, and using that as the "conditioner," until you get a shampoo you don't react to. You can also put diluted vinegar and water in a spray bottle for spritzing on your wet or dry hair. If you have fuzzy hair, try a tiny dab of pure coconut oil or shea butter rubbed into it after your rinsings.

I am guessing you do not color your hair, but, in the future, if you do, try to use brands without gluten. Also, check your makeup, if you use any, the big concern is lipstick. I have extremely sensitive skin and use mineral cosmetics. I have also had many complements on how much better my skin looks since going gluten free. My hair also grew back in thicker. You will like this part. :)

Your spouse and children: ditch their personal care products also, if you react to them, and replace them with safe ones.

Get children tested.

You may contemplate taking your house gluten free, so as to simplify cooking meals and reduce chance of cross contamination. My husband volunteered to do this after seeing me get sick one two many times accidentally. He still eats whatever he wants when he goes out for work. Get a crockpot, if you don't have one already.

Testing recipes: you can bake in the microwave in small cups, before blowing a lot of dough on a 2lb loaf of something you end up not liking. ;)

Wash your bedsheets and towels and pillowcases to get rid of any old residues. If you have a cat which sleeps on the bed, change the cat food to gluten free, oat free, barley free. Check and go to unscented cat litter (some litters are made of wheat!) Ditto if you have any other inside pets, get rid of the gluten in their food. Pets lick themselves, and spread that stuff all over the place, especially if they sneak in and jump up on the bed when they think you aren't looking or you aren't home.

Pet treats. Use rice cakes. Pet chews- use plain ones, and not those from China. Last thing I want to find stashed by a retriever, in my laundry or in the bedspread is a half chewed glutenous toy.

Lay off the iodized salt for now, that also aggravates it. WATCH OUT for some salt mixtures which have dextrose, especially unsourced dextrose, which is a grain byproduct.

You will have to work a bit harder to get this under control than some people, but once you do, you may be shocked at how differently you feel, especially if you stop being malnourished. The new normal means that I just read labels when shopping, with attention to detail much more fanatically than the average person, and I eat "healthier," and I try to encourage people who are starting out that the results are worth it. When I'm not getting after manufacturers who are using hidden gluten.... <_< or the media which keeps trying to portray this as "fad" dieting. :ph34r:

This is the one auto immune disease which can be controlled by diet. :)
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#818988 What Should I Cut Out Before Egd?

Posted by Takala on 21 August 2012 - 04:36 PM

I am a person with the classic neurological symptoms of celiac, which mimicked MS, plus the brain damage visible on a scan, plus bone loss at a young age, plus other auto immune problems as a result, yet I had no formal diagnosis.

Now, assuming I had it all over to do again, and assuming that this time I would actually throw a positive blood test <_< and then somebody would be interested in the internal biopsy even if I were not skinny nor having a lot of overt lower gut symptoms, :blink: instead of what I went through just to find a primary care physician who doesn't think I'm a nut case for avoiding gluten, if I really wanted to screw up my biopsy, I'd go gluten free for several months before the test.

But since I would rather have somewhat of a life, than to be deathly ill and in a wheelchair, but able to "eat socially," just to supposedly fit into a crowd, it's easier to just avoid gluten and make other accommodations in my lifestyle. It took years to stop having the most obvious neuro symptoms, but, if I eat something wrong, it flares up within hours as a balance problem compounded by my eyes not wanting to track together.... this is a sign of antibodies going after and attacking my brain and nerves.

I have not met, in person, a physician who understands the neurological form of the disease except that I have described my recovery, in detail, to my PCP, and I think he somewhat gets it under the category of "this patient has special food needs and I agree with this." I am sure I could find a new gastro doc in a heartbeat that would tell me I didn't have it, but why waste money and aggravate myself further - the highly recommended neurologist from hell™ was enough, altho the rheumatologist who told me I didn't have arthritis when I had the x rays to show him was a close 2nd. :ph34r:

"Vegan" is mostly a lifestyle choice. Sometimes people make the wrong choice based on false assumptions, because they cannot acknowledge that for them, gluten has an addictive quality. I could never eat gluten free vegan, as I just do not have the body metabolism to do it, at all, being so sensitive to both cross contamination and to sugars and high glycemic index, refined carbohydrates. I was vegetarian, but had to stop and convert to lacto- ovo and then back to one/two servings of meat a day because of my grain/cereal intolerance, when first working with a gluten free, low starch diet. What I have also found out, from my distinct physical reactions, is that a great deal of supposedly gluten free processed foods are, indeed, not really gluten free and carry a low level of gluten contamination, which has caused me to further study the growing, harvesting, and processing and importing of food ingredients, to see where this is coming from. It actually helps that I have an ag background, as I know from purchasing and handling livestock feed that cross contamination in THAT is also rampant. I have also seen an awful lot of vegan meals and recipes in the gluten free category that are loaded with a few other ingredients that I can't tolerate, so that just pretty much kills it for me.
Last winter I kept getting sick on and off, and after a conversation with a gluten free store owner, I tried switching brands on a few staples, started avoiding oat cross contamination with "made in the same facility as", gave up some artificial sweeteners, stopped eating anything that had millet, and stopped using a few other things, and voila, the symptoms stopped. Mostly.

And then I can pick up a reformulated item in the store, or not catch the label ingredient change, and here we go again. :angry:

What other people have said is true, a normal person without a gluten issue can switch back and forth in and out of gluten, such as my spouse does, eating gluten free at home, sometimes for days or weeks, then eating a normal diet at work functions, and have no gastro symptoms from doing this. The fact that you had problems seems to say that you were routinely ingesting gluten in spite of your efforts (almost assuredly if you are getting vegan takeout, eating at restaurants, eating on the road) plus you have one or more of the common gluten free substitute grains or ingredients that is very much not sitting with you properly.

But this doesn't mean you are not celiac, or can rule it out.... Neurological symptoms are a pretty distinct symptom.
  • 1


#818123 One of every 100 US whites has celiac disease - Chicago Tribune

Posted by Takala on 16 August 2012 - 01:21 PM

Did I mention Dr Fasano anywhere in my critique? NO.

My beef is with the Pharma and Agricultural lobbyists using media such as AP, to write slanted stories, who are actively working against 1. gluten labeling standards in the United States and 2. same lobbyists actively working against increased awareness and diagnosis of celiac and gluten intolerance and 3. they are working against labeling of GMO plant products at the consumer level. If the common perception being slung about by the regular media is that most gluten free is a fad diet really needed by very few people, guess how that effects agricultural policy in the United States in the long run, when these farm subsidy bills are being delayed ? And oh, btw, here, have some new GMO corn that's only good for ethanol :angry: . Don't pay attention to the pollen getting loose. :ph34r:

These people ARE out there, and they're really busy, very well paid, pushing the "gluten free eating is merely a fad" meme, and they don't particularly care that if the GMO plant breeders mess up and start inserting genes of "whatever suits their fancy" into our current gluten free foods, WE are the ones who will suffer. It's not just me, the home consumer, it's the entire baking industry, regular and gluten free, that should be aggravated on this topic. And this is just one example.

Any reader of the wikipedia article on the HLA DQ8 gene, http://en.wikipedia.org/wiki/HLA-DQ8 and its worldwide locations in different ethnic groups, including high proportions in certain Native Americans in the midwest and Texas/Mexico (Some of these people will surely be related to what is currently thought of as Latino or Hispanic, as these are cultural groups, not just "a single race" )and its association with auto immune diseases, would be scratching their heads in puzzlement at the headline. DQ 8 found in 20.6% of the USA South Texas Hispanics ( wiki quote) and this news article is implying with its headline that Hispanics just don't get celiac or gluten intolerance. Many modern -day blacks or African - Americans are not just of one "race" either, but of mixed heritage. It is a great disservice, IMO, to write news articles implying that certain "races" can or can not develop a disease, if they could, in fact, be in a group with a high proportion of genetic carriers of one of the genes most associated with it. :blink:

I imagine a lot of A/A's with "irritable bowel syndrome" would be pleased to know that there is a possibility of them actually being just gluten intolerant, or even.... celiac, which could be fixed by a diet change, instead of being told that it's "stress," or "lactose intolerance." But if the doctors aren't looking for it because they think it just can't happen, it means that they are being let down by the entire medical profession. Again. Same with Hispanics/Latinos. But my point (and I do have one :rolleyes: ) is that they said over half the sample of people in the study was not "white...." hello, does it ever occur to them that non -whites may be selecting gluten free foods on their own, without thinking about why they are doing it, because eating that way makes them feel better ? And that is going to skew the test results.
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#812819 Some gluten-free Bread May Not Be Gluten Free!

Posted by Takala on 22 July 2012 - 01:59 PM

Oh, puh-lease, Not_This_***_Again. <_<


(from page 2)
For those of you who are eating corn and feeling great, I read on this, and other forums, that if you are a true celiac even the smallest amount of gluten can cause damage to your intestines, whether or not you feel the damage. If corn contains gluten aren't you concerned about that? If not, why?


"Gluten" is the science word for grain protein. It is also used by some international manufacturers of grain products to mean any sort of protein flour. Of course corn contains 'corn gluten,' because it is the protein in the inner part of the seed. But Corn's gluten is DIFFERENT than wheat's gluten. Wheat's is more complex, has more chromosomes, and behaves differently in baked goods, it is more elastic and rubbery.

Corn(aka still called Maize in Europe and Africa, from the Spanish word for what the Indians in America called it) isn't wheat, corn isn't barley, corn isn't rye, corn isn't spelt, which are from the Triticum family, which were domesticated in the Middle East, and are the grains which cause a celiac reaction. Corn, maize, zea mays, maiz, mahiz, has 10 chromosomes. It is the domesticated first in the Americas from the teosinte family, and was grown in Southern Mexico, Central America, and Northern South America since approximately 7000 years ago. About 4000 years ago it began to be cultivated in the southern part of the western United States, in Arizona and N.M, whereby it then began to spread north. http://en.wikipedia....ki/Maize#Origin

This "Gluten Free Society" exploits the "gluten" terminology confusion deliberately.

Domestic (grown in North America, USA) corn can still be cross contaminated with wheat, rye, barley, spelt, or other grains or soy or oats at different times during the harvest and processing phases. THAT is what is most likely causing "corn" reactions, altho any individual can have any sort of food intolerance. Or food allergy.

Corn doesn't cause celiac.
  • 1


#811957 Please Help! (Very Long Post)

Posted by Takala on 18 July 2012 - 03:09 PM

First, I read everything (I read fast ;) ).

Second, your malnourishment is causing your anxiety. So take a deep breath. And get those gluten free vitamin and mineral supplements started, if it is permissible with your colitis.

That's actually good that somebody took x rays showing that you do have arthritis/bone problems, because that is another symptom. So is the chronic, severe ob-gyn problems- sorry about that. :(

Third, you may get tested, and tested, and tested - from the top, bottom, and by blood- but you may be negative per tests, yet have a real, true problem with gluten. So listen to the nurse who is trying to help you, and your colitis support group, but at some point, after all this testing, testing, testing, you have to take charge and go ahead and do the correct thing, whether somebody with the Medical Diploma on the wall agrees with you. Any person who tells you to eat something that you KNOW makes you sick, by your own self-testing, is not to be trusted with your health.
  • 1


#811546 Only Whole Foods Diet

Posted by Takala on 17 July 2012 - 04:06 AM

I don't know, but, I am glad you are getting results, and stick with it, because you can continue to improve for years.

Much of our processed foods have additives/preservatives and strange, hard to digest chemicals in them which are designed to thwart the growth of bacteria and molds and fungus, and/or they have herbicide and pesticide residues in levels too low to bother the unwell, but which set off the sensitive. Your lower intestines are full of bacteria which help digest food, so altering the type or health of the bacteria in there is, of course, going to alter how your gut functions.

edited to add: I have to stick to mostly whole foods, also, if I want to be able to function "almost as if a normal person."
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#811000 Exposure To Something

Posted by Takala on 14 July 2012 - 09:26 AM

I don't know why this soy garbage is permeating the gluten-free food and so many others.


Because it is cheap, because growing it is heavily subsidized by the government(s), because what they don't use for fattening hogs and cattle on feedlots has to go somewhere, and their lobbyists are always promoting it to the baking industry. And there are a whole slew of people with financial interests in the GMO marketing aspects who run around the internet attacking anyone who suggests that soy might not be good for you, irregardless of their other conditions. They like to pretend they're all really heavily into caring for the environment and green stuff, until you mention that Brazil is cutting down rainforest in the Amazon to grow more soy, then they get a bit.... aggravated. <_< :blink: ;)
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#810635 Why Do Reactions Get Stronger And Other Intolerances Pop Up?

Posted by Takala on 12 July 2012 - 02:10 PM

Check out the super sensitive forum.

I thought I had/was developing multiple intolerances last year, but, as it turned out, I was just getting repeatedly cross contaminated with a few brands of (gluten free) items, plus manufacturers had changed ingredients on me for another thing or two I was consuming. I had a talk with an expert in this sort of thing, and she made a few suggestions, I changed, got rid of or stopped using certain brands, and my "mystery intolerances" nearly vanished.

I'm not a corn reactor, I am a cross- contaminated, processed in another facility with oats corn reactor, and THAT is a huge difference. Goodbye, Bob's Red Mill.
I also had to change brands of buckwheat to a type that is not run thru any other facility, and had to buy a new grinder.
My local nut supplier changed and their label says now, processed in facility with wheat.... some food pantry soon is going to get a windfall, as I had to stop buying that store's almonds, spending a lot more at another store for a smaller package that is not cc'd. I don't know if I can scrub out my faithful almond grinder enough to the point where I can restart using it, I will have to replace a gasket. What a PIA.
I need poultry to be not bathed in antibiotic residue during its growth or processing or packaging phase. I already knew this to be true about most of the dairy I eat.
I started reacting to an artificial sweetener, and switched to stevia. Soda manufacturers and their artificial sweeteners.... don't get me going on this topic.
Can't do lunchmeat with preservatives any more. But going off of that has been extremely rewarding.

I had figured out 2 years ago that baking mixes made in facilities that did a lot of soy flours in other mixes do not work for me. "May contain soy" in flour form is not good. There must be some ferocious cc'd going on in that department, I don't seem to react so badly to soy lecithin or pure soy sauce.

These freaking careless gluten free manufacturers, when they use foreign - sourced ingredients, such as flavorings or spices, are putting us all at risk. I can eat a from scratch gluten free pizza crust I make myself.... I am getting a mild headache, randomly, from a name brand, flavored crust gluten free mix, which has the spices added, and I know that I can eat those spices because I can eat them fresh. Fresh garlic, fine. Powdered, needs to be American. I live in CA, where should garlic be coming from, anyway ? And this is just one ingredient. I can eat that product in the "plain" unflavored form. I can eat a name brand, commercially made gluten free pizza crust made of rice flour (and it's at a careful restaurant, to boot) that does not have this problem.

I noticed that candy bars vary. On one brand, that I ate last year, this year I react randomly, and in certain packages I am tasting other subtle flavorings, which means that they are not cleaning the lines well between batch runs. An internet search revealed new flavors, not all safe. Way to go (sarcasm <_< :angry: ). Another brand of candy bar, I figured out that the package with the special offer is to be avoided, but the regular package, same alleged product, is safe, so far. I gave up completely on my usual go-to candy product a few years back when they outsourced manufacturing to Mexico, and at the same time got very coy with refusing to disclose gluten status and what was in their natural flavorings. Not worth the reactions, tah - tah, hasta la vista. It's a shame, but, if they don't care that I get sick, I don't care to buy it. On the other hand, at the movie theatres now, currently as of summer 2012, I can find chocolate covered raisins that have "gluten free" right on the package - and I don't react, knock on wood.

In a perverse way, the stronger reactions can be good, as they motivate us not to ever deliberately cheat. That's my rationalization for the day, we all need one sometimes.
  • 2


#807904 Confused - Celiac Disease Or Sensitivity Or Intolerance

Posted by Takala on 02 July 2012 - 08:59 AM

More likely that you are allergic to what the dogs have been eating.

I went from being so- called "allergic" to dogs to being able to having dogs in the house, once I cleaned up my diet. But this coincided with something else. What I noticed back in the late eighties/early nineties is that when they started changing dog food kibble to include soy and sometimes wheat, a lot of dogs started having allergies to certain brands, including mine. I would talk to other people about what their dogs were doing, and I had several tell me it was like a miracle that they got their dog's itching under control, their dog's hair coat grew back, and their "mange" cured by stopping feeding them famous name "Brand X" dog food- and going with this cheaper stuff that didn't have the bad ingredients. I have had several dogs go soy-less with good results, but it never occurred to me at that time that I myself should try wheatless :rolleyes: as I was a slower learner.

Fast forward to a few years ago, and we had adopted at different times 2 unrelated, large, long haired dogs of the same half-breed, who both turned out to be allergic to wheat, barley, and oats big time. The one dog passed from a seizure after 4 years, but we still have the other one, who is extremely sensitive. In order to keep him from getting cross contaminated, we banned gluten products from animal feeds around here in addition to pet foods and pet treats. (he is big enough to drink out of a horse's water tank, in addition to the cat drinks out of his water bowl, so there was a lot of unintentional sharing going on. And we also have a soy-allergic horse.)

I am a rather fanatical reader of pet food/treat labels, and it is surprising how many are really bad in the gluten department, including a LOT of brands that proclaim "gluten free" on the label, and yet have barley or even other wheat derivatives, as if we are all idiots out here in Consumer Land. Pet "treats" are horribly mislabeled many times. I have talked to Pet Food Manufacturer's reps about this :ph34r: and they honestly Do Not "Get It" that gluten is the word for proteins in the triticum family :angry: and not just what they are calling it this week. It is also a sort of Wild Wild West in the American USA in regards to pet food labeling, as the manufacturers can change ingredients without having to immediately re- label.

I am mentioning this as a possibility to look into. I understand the difference between allergies and intolerances and auto immune reactions, but the outcome is going to be the same- avoiding whatever food or ingredient is causing the reaction, however it is getting spread from box to human to pet.

And dogs love rice cakes and plain corn tortilla pieces as "treats." B)
  • 0


#806098 Opinions?

Posted by Takala on 24 June 2012 - 02:31 PM

The agenda of these writers for the NY Times is completely different than that of us who are trying to avoid gluten because it triggers auto immune reactions with devastating consequences.

The last thing we need is the general public thinking that we can be served einkorn wheat without consequences, and having it being labeled "gluten free."

See here, where I wrote about this earlier when that USDA Ag extension employee lobbying for the wheat industry, and claiming a gluten free diet is not healthy, got quoted in a widespread media story .
http://www.celiac.co...320#entry802320 "Gluten free fad raises concerns"

And here, where there was an alleged registered dietician, Craig Hunt, pushing the idea that einkorn wheat flour is safe for celiac disease.

http://www.celiac.co...332#entry802332
"Wheat Advocate diet experiment ends"

Let me make this clear- I would never tell a normal person not to eat wheat or that their eating wheat was dangerous or unhealthy for them. But by the same token, we are not getting respect in return for our needs. They just think they're going to change wheat varieties, apply a little mislabeling (think Domino's Pizza faux-gluten free disaster) and that the gluten free community can now eat wheat again just like "normal" people. Like those people who read the NY Times, and don't want to make any effort or cannot accept their reality, that at least 3 to 25 million people in this country need and should be eating gluten free.

"It is this sort of thing that really ruins it for the rest of us." - something that we hear a lot every time we get hammered by a bad experience in eating in public, and get glutened.

Research, good. False advertising, bad. Medical mis-advice, unacceptable. Smacking a "science" label on the endeavor, does not make it genuine, have seen way too many on - line internet trolls and lobbyists for GMOs and their associated businesses using that to abuse the public.
  • 2


#806085 Opinions?

Posted by Takala on 24 June 2012 - 01:09 PM

I just skimmed the article. I will rebut it later when I'm not in the middle of baking a loaf of genuinely gluten free, wheatless bread, and doing 2 other thing simultaneously.

My short answer. These people are celebrity-type morons and they are part of a larger pushback by the wheat lobby against the necessity of the gluten free diet for those with celiac disease.

the author of this:


About Bonnie Tsui
Bonnie Tsui is a frequent contributor to The New York Times and the author of American Chinatown: A People's History of Five Neighborhoods, a winner of the Asian/Pacific American Award for Literature and a San Francisco Chronicle bestseller. She also writes for The Atlantic, Outside, O the Oprah Magazine, and Condé Nast Traveller.


Michale Pollan, another celebrity NYT food writer mentioned in the article, has made previous quotes in that he does not believe that the incidence of celiac is as prevalent as it is.

Pollan, frankly, and the rest of them can go to **** at this point.
  • -1


#805646 Desperate!

Posted by Takala on 23 June 2012 - 01:27 AM

Get rid of any doctor that says "you can't have......." based on test that were done years ago. That is beyond idiocy. :angry:
  • 1


#805416 Only Igg High....am A Celiac?

Posted by Takala on 21 June 2012 - 09:29 PM

Really. It's like there's a secret society of them which is determined to not diagnose people. Pardon me, I wasn't skeletal and I had neuropathy and was falling over my own feet literally so therefore it just couldn't be that ! blah, blah, blah. <_<

To original poster. You were diagnosed, so stop eating the ****ed gluten ! None of us get to "100% normal" even if we eat perfectly, because we can be temporarily knocked down by cross contamination, or still have some other related diseases or conditions which we have to deal with, but most of us get to very high or at least acceptable functioning.
  • 1