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Mr. GF in Indiana

Member Since 22 Jun 2013
Offline Last Active Jul 20 2013 09:29 AM

Posts I've Made

In Topic: Is Wine gluten-free?

29 June 2013 - 08:42 PM

Some think many wines have gluten; if so, please note each batch of wine may vary in ppm. You can contact the manufacturer, or run your own elisa test. http://www.drvino.co...uten-free-wine/

This standard of 20 ppm of gluten as not showing symptoms of damage: is there really a safe limit, now that we know of the extent of neurologic and other "hidden" or "slowly accreting" health problems? Has anyone actually experimented with a product certified 20 ppm, and if so, what happened? 100 ppm?

Hmmm...you know, if you folks who drink wine got together, you could do your own label of gluten free wine, called "celiac.com's finest".

In Topic: Alopecia

29 June 2013 - 08:25 PM

This is a long shot...I discovered even two years after diagnosis, my vitamin levels were STILL all low (D, B's) and I started a course of very heavy vitamin B. In essence, I had "dry beri-beri". Even though I was always taking vitamins...it didn't get into my blood for some reason, and this is apparently not unusual in autoimmune disease. (I am male, bald at 23). My sister is nonresponsive to vitamins, they are injecting her every few weeks with B's, not sure if she can eventually get along with pill mega-B's (I think each pill I take is 6000% of RDA, seems pretty overboard to me, but it is working somewhat).

Oh...second long, long shot...my prescribed medications that were checked and approved, by six separate doctors for conflict...yeah, some of them turn out, to be one of the rare meds that can block thyroid supplement, so that even though my thyroid test read as if I was fine, I wasn't getting thyroid in the cells enough. BIG difference when I figured that out using experimentation, research, and then confirmed it with rxlist.com. But my hair isn't growing back (then again, male pattern baldness).

In Topic: Cranberry Juice, Vitamin Supplements,tofu (And More)

29 June 2013 - 07:44 PM

Hmm...here's the study on corn.  http://www.ncbi.nlm....pubmed/15888782.  I missed.  Since I have over 5000 celiac-oriented articles copied and indexed, clicking the slightly wrong place is rather a hazard of computers.  If anyone has further questions or thoughts on what that all means, or the reason that corn gluten and casein resemble and act on many people in the identical way as if it is wheat gluten (because on a molecular level of the important fraction, it is in general)...feel free to do your own research on PubMed, on its British equivalent, and the French and German versions, and draw your own conclusions (although it seems most major German studies are getting into English...but not all). Every study has its limitations, unfortunately.   Note:  use the word "maize" as well as "corn".  Also, scientists use the word "celiac" in all sorts of senses, one quickly learns that each has a different definition (also, "coeliac" if one is British, Maladie cœliaque if French, etc).      


I find that amazon has the largest list of gluten free packaged foods, but I am able to get them locally so far and haven't had to order from them, but the list is useful, maybe you can find the products you like in a competing, but marked "gluten free" package?      

In Topic: Cranberry Juice, Vitamin Supplements,tofu (And More)

29 June 2013 - 12:29 PM

This is not true. In the US, wheat falls under the Allergen labeling laws. It must be declared in a food ingredients.

Corn is considered safe for Celiacs.

Please feel free to believe whatever works for you and whatever you like. Where I live however, wheat is neither labeled on food cans sitting in my own kitchen, if one knows the hundreds of names under which wheat ingredients hide, or has called the manufacturer (example, wheat is used to act as a paste in wine barrels and to "fine" the wine...think that's disclosed?).

Due to my wheat gluten-identical reactions to eating any corn (maize) I have researched this extensively. It is shown conclusively up to half of "celiacs" show an inflammatory response to corn, demonstrated in a "rectal challenge".
The same test is used to show that celiacs react chemically to casein (the protein in milk, which is almost identical to the gluten protein). "A mucosal inflammatory response similar to that elicited by gluten was produced by CM protein in about 50% of the patients with coeliac disease. Casein, in particular, seems to be involved in this reaction." http://www.ncbi.nlm....pubmed/17302893

Also, sorghum (a very close corn relative but a major food crop) is thought to be safe for "celiacs"; it isn't if the problem is a prolamin problem, not merely a wheat gluten problem (beware cross contamination, of course).

NOTE: there are about twenty-five thousand medical articles on celiac (coeliac) in worldwide medical journals just in English language alone (see, pubmed.com and other search engines). Please see the Cochrane reviews as to the low quality of many studies and their general statistical methods and reliability or undisclosed conflicts of interest.

In Topic: Cranberry Juice, Vitamin Supplements,tofu (And More)

29 June 2013 - 07:53 AM

First congrats on using doctors to pursue your difficulty. However, if he wants to test you later for
villous atrophy (celiac gut damage) you need to keep eating gluten for now. The test could turn up
negative, you could still be gluten sensitive even so, just not "celiac".

Labels in the US are unregulated as to wheat content (or corn, for that matter...lots of people have trouble with corn, celiac or not). You take your chances, check the "search" function on celiac.com for foods and drugs by brand name, lots of information here. You can, if the food is important enough, buy test kits for wheat gluten down to 20 ppm sensitivity or better.

Your statistical odds of having "celiac" or "gluten sensitivity" WITH provable symptoms or consequences, are actually very small, meaning your problems can also be one of many other unfortunate conditions. http://farrp.unl.edu.../celiac-disease

I used align, found it worthless and most probiotics don't do much for most people (unless they are just finished with antibiotic).
In order best to find out what foods and problems you may have...if any can be proven...consider doing an "elimination diet" where you find foods that don't trigger the symptoms, no matter how narrow that may be, then add one food at a time until you think you have the symptoms, repeat, and do research on the internet. This can require considerable discipline and a long time and multiple trials. I found sites such as rightdiagnosis.com to be helpful. Avoid jumping to conclusions; if you focus on one medical condition, use pubmed.com to read the articles description (and limits of each study) for yourself. Also check rxlist.com for all of your medication cross-reactions, it's surprising how difficult it is to avoid side effects as well (since many gut problems come from medications).

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