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Member Since 12 Nov 2009
Offline Last Active May 16 2010 05:31 AM

Topics I've Started

Great Value Brand Lima Beans

18 March 2010 - 10:42 AM

i'm hoping to be able to cook with the dried baby lima beans i just bought from wal mart. the Great Value Brand customer service rep said there is no wheat in the facility but there are barley, rye, and oats. it is processed on a separate line, which is good. but - should i be worried about the possibility of anything becoming airborne?? or am i good to go since the beans are on a different line in the facility? i had her write an email to the supplier to see if they were making flours out of any of those grains, because i know that can fly up and get all over the place.

has anyone reacted to this product? is there a safer brand that you've found??
thank you so much!!

Butyric Acid

15 March 2010 - 01:32 PM

has anyone taken a supplement of butyric acid like this one
i got a test done that says my gut ecology is lacking in any sort of helpful bacterias that make butyric acid. it's supposed to help heal the intestines and prevent cancer. wondering if supplement form works, or if i would need to have the actual bacteria present, like clostridum butyricum or butyruvibrio fibrisovens - and if so, how do i get those??

A Note To My Non-Celiac Dad

08 February 2010 - 12:30 PM

Hey Dad-
How was your flight?

Hey I was wondering if I could explain something to you a little more thoroughly than I have...

1. My first thing is: the reason I ask you to please be careful how you phrase things regarding my healing process. For instance, asking for (or making) estimations about my progress - it's tricky because from what I am reading I may be in for a loooooong process, and I hope we can have patience as my body takes as long as it needs to to get back to health. I have no idea what the time frame may be. If God doesn't heal me instantly (which He most certainly could!!) then I'm guessing 3 years - maybe not perfectly healthy at that time, but hopefully way better. So you can see why it would be too hard for me to estimate progress or give accurate observations this early, or at short increments like one week or one month. it's not a straight line- sometimes it doesn't even seem to be directional! haha :) But I know God is healing me, nonetheless. Anyway, would it be possible not to ask as many questions about rating my progress? Let me know what you think about that idea.

2. Also, it sort of hurts my feelings when mom and you mention things about me eating many other foods than what i'm eating now. The reason being, is it may be a super long time (years and years) and maybe never. A few times it has sounded like you guys assume I'll be able to eat many new foods in a few months. In reality people with food intolerances as severe as mine have to be very careful and some foods never come back. For example, I MIGHT be able to eat a tablespoon of homemade yogurt in April or May, maybe once every few days or so, but maybe not for a year or two. I'm so sorry I didn't explain this very well at the beginning and gave you the impression things would be faster. But I know I'll get there no matter how long it takes! So, I was thinking it could help me out if you could refrain from referring to that "far off day" when I'll be able to eat more variety, because it almost comes across like you may not understand the correct time table (not that there is an exact one, but I guess I just hope you can make similar estimations as I do, instead of much shorter). I know you're not meaning it to sound that way, and you're only being hopeful and you have an intense desire to see your daughter get well, but it almost comes across as insensitive to my feelings about food. It just doesn't help my heart to jump ahead too much - it's best to take it one day at a time and have lots of patience for however long things take.

3. About the "cross contamination" issue with gluten - again I probably didn't explain this very well and I apologize. The reason I have gotten frustrated a few times at your suggestion that maybe in the future I will be less sensitive to gluten is that from what i understand that is not the case for most to all celiacs. I understand that you hope God will alter my condition in that way, and I hope so too!! He certainly could and that's not beyond His Character or ability. But I hope you will also consider what if He doesn't choose to - meaning, this probably isn't just temporary. Like, I may have to remember about door handles and utensils for the rest of my days on earth. since you have never had to avoid a certain microscopic molecule, I can understand that you may not know how it makes someone feel when it's suggested to them that it could be temporary. It makes me feel like it belittles my situation, or like the person just doesn't really understand. it also makes me a little nervous that the person will do something with bread on their hands or touch one of my cooking things thinking it won't be a big deal, or that "the chances are so slim." I've gotten really sick when people take that approach, so I hope you can continue and learn to be "super paranoid" like me about even the smallest gluten. [It was interesting to me that while you were saying that you were making a sandwich and touching trash, fridge, and cubbord handles without noticing, hehe - It's totally fine because I don't touch those when i eat, but it was kind of ironic.] The reason I'd prefer you not say things about one day me not having to be so meticulous is that I need to be ok with the complications of avoiding gluten. I need to know that you're totally on board, not just riding it out until some day when things go back to the old normal - because it's very likely that this is the new normal. sometimes I miss the ease of life that has gone and it's kind of painful when you bring it up like it will happen again. Don't get me wrong, I'm fine with you hoping it will subside, I'm hoping that too so feel free! But I've had to embrace my new way of cooking/eating completely, so I don't get bitter or disdain it. If it changes some day great! but that would be YEARS down the line because of how the immune system works, so right now let's just take one day at a time and be patient while my body's healing.

thanks for hearing me on all this; I hope your trip goes well!

love you SO MUCH
(name removed) :)

L-Glutamine Supplement: Good Or Bad?

04 February 2010 - 03:34 PM

i'm thinking about taking an amino acid called glutamine to help repair my intestines.

this is from the Great Plains Laboratory website:
In celiac disease, there is also an increase in the blood of antibodies to wheat. There is also a marked increase in antibodies called endomysial antibodies. The exact nature of the endomysial antigen has recently been identified as the tissue transglutaminase enzyme.

Researchers in Norway think that transglutaminase facilitates the physical linkage of the carboxamide group of an amino acid called glutamine in gluten to an epsilon-amino group of a lysine residue in transglutaminase in the intestinal tract. (The normal physiological function of transglutaminase is probably the repair of injured or inflamed tissue by cross-linking extracellular matrix proteins in the tissue, thus stabilizing the damaged tissue and protecting the surrounding tissue from further damage.)

Since gluten has an abundance of the amino acid glutamine, it is especially vulnerable to this reaction with transglutaminase. This abnormally linked molecule is then perceived as a foreign antigen by the immune system and antibodies to transglutaminase begin to be produced, inhibiting the normal function of transglutaminase in repairing damaged intestinal mucosa.

so my question is, would the amino acid L-glutamine help by giving the transglutaminase something to link with the lysine residue, or will it possibly cause an immune reaction (and further inflammation) because it is something found in gluten? i know that i have antibodies to transglutaminase present in my gut, so i don't know if i want to encourage its activity or not... or, should i wait and maybe those auto-immune antibodies will decrease with time away from gluten, then take L-glutamine later?

i would love to know what you think.
Thank you!!

And A Question About Enzymes

27 December 2009 - 02:03 PM

I’ve been reading about how digestive enzymes are manufactured, and my big question is wether or not celiacs should take enzymes. The answer could be yes, no, or SOME (which is what i suspect the answer is).

In the U.S., every enzyme company gets their enzymes from 3 source distributors, all of which use gluten-containing cereal grains and a form of mold/fungus like aspergillus orzae or aspergillus niger in the production of some digestive enzymes. the fungal organism is placed on trays of fermenting stuff that most always includes grains, they secrete enzymes, and then the whole mixture is put through a separation process which usually involves some of the following (none of which i understand): alcohol precipitation of the enzyme proteins, centrifugation, gel filtration, molecular sieving. So, there are many fungi-grain enzymes and I believe these are known as “plant-based”. But there are also some fruit-based enzymes extracted straight from food, and some animal-based enzymes like from the pancreas of pigs. At some point in the process MALTODEXTRIN is used when deriving and stabilizing the enzymes. This contains gluten and many celiacs react to it. Companies don’t have to include it on their ingredients lists because it’s not an “additive,” it’s just part of the process of deriving the enzymes. But some maltodextrin probably ends up being part of the enzyme matrix. ALL the raw enzymes distributors in the U.S. use maltodextrin in the process of obtaining MICROBIALLY-DERIVED enzymes.

The enzyme producers adhere to strict extraction guidelines and claim that none of the mold or grain is left in the finished product. But is a fact that people with a mold allergy react negatively to the “plant-based” enzymes including phytase and alpha-galactosidase made from aspergillus niger, so I don’t know if I believe the companies’ claims that none of it remains. There could, however, be some other thing happening in those people’s bodies when they take the enzymes such as a cross reaction with the enzyme itself if their immune systems have somehow associated the enzyme protein with the mold it came from. I don’t know.

This all leads me to suspect that a very sensitive celiac (me) who reacts to the slightest amount of gluten, including maltodextrin, might not be safe taking enzymes that were produced on and in big vats of gluten, then processed using maltodextrin.

Is there a chance that any part of the grains is in the enzymes, either because it could still remain after the extraction process or because the enzymes themselves might have some component of the grain somehow?
Would it be safer to only take fruit and animal-derived enzymes, or would they have just as likely a chance of containing grain stuffs?

Let me know your opinion, and feel free to forward to any enzyme experts you might know. Thank you so much!!

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