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      Frequently Asked Questions About Celiac Disease   04/07/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    MULTIPLE SCLEROSIS AND CELIAC DISEASE


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    The following research was compiled by Don Wiss and posted on the Celiac Listserv news group:

    The MS/gluten/casein connection is mostly only anecdotal as it has never really been studied. This is what I have (much contributed by Ron Hoggan):

    (1) Roger MacDougall was a famous British playwright, who was diagnosed with MS in the 1950s. The doctors felt it was best to keep the information from him. They thought it was in his best interests not to tell him what he had. It was not until he was bedridden that he learned what illness he had. When he knew about it, he did some reading, and went on a gluten & casein free diet. He recovered almost totally. This is from Can a Gluten-Free Diet Help? How? by Lloyd Rosenvold, M.D., [Keats Publishing, 27 Pine Street (Box 876) New Canaan, CT 06840-0876, 1992, ISBN 0-87983-538-9]. MacDougall eventually wrote a pamphlet titled My Fight Against Multiple Sclerosis, pub 1980 by Regenics Inc, Mansfield, Ohio. Rosenvold also includes some other anecdotes in his book.

    (2) In the Oct. 5, 1974, Lancet, Dr. Norman A. Mathesons letter Multiple Sclerosis and Diet was published on p. 831, wherein he outlined his having been diagnosed with MS and subsequently reading Roger MacDougalls story. He then described his return to good health and ended with: I thank Roger MacDougall, whose diet made it possible to carry out these observations.

    (3) Ashton Embry has written an article MS - probable cause and best-bet treatment in which he discusses the dietary and food allergy links to MS.

    (4) In Gluten Intolerance by Beatrice Trum Hunter, Keats Publishing Inc. New Canaan, CT. ISBN 0-87983435-8 She talks about a Dr. R. Shatin in Australia who has suggested that an inherited susceptibility to multiple sclerosis is from a primary lesion in the small intestine resulting from gluten intolerance, and that the demyelination is secondary. Shatin suggested that the high incidence of multiple sclerosis in Canada, Scotland and western Ireland may be related to the predominant consumption of Canadian hard wheat, which has the highest gluten content of all wheat varieties. In contrast, the incidence of multiple sclerosis is low among indigenous Equatorial Africans who mainly consume non-gluten containing grains such as millet.

    (5) In Multiple Sclerosis, by Jan de Vries, Mainstream Publishing, (Thorntons?) UK it recommends absolutely no gluten and very high reduction of dairy products, refined sugar, and saturated fats. He says that one of his most successful case studies, confirm that absolutely not one pinch if flour i.e. absolutely no gluten at all... otherwise you are deceiving yourself.

    (6) According to Dr. Joe Murray at the University of Iowa there is the possibility that the MS patient suffers from a neurological complication of undiagnosed celiac disease. About 5% of celiac patients get nerve damage that can vary from tingling and numbness in the feet to confusion, memory loss, dizziness and loss of balance, visual abnormalities. This sometimes happen in the absence of GI symptoms.

    (7) Lutz, W.J., The Colonization of Europe and Our Western Diseases, Medical Hypotheses, Vol. 45, pages 115-120, 1995

    Dr. Lutz argues that there is a clear, inverse relationship between civilisatory diseases and the length of time the people of a given region of Europe have had to adapt to the high carbohydrate diet associated with the cultivation of cereal grains that was begun in the Near East, and spread very slowly through Europe.

    I quote from the first page of the article:

    In over thirty years of clinical practice, I have found, as published in numerous papers and several books (3, 4), that diet works well against Crohns disease, ulcerative colitis, multiple sclerosis, heart failure, acne and other problems.

    Don Wiss can e-mail a copy of the article text to those requesting.

    (8) There is a fellow named Dave Q that has recovered with a gluten-free diet and lots of supplements. He discusses this, along with other recovery stories.

    (9) There is supposedly a newsgroup for those interested in Natural Recovery of MS. Its alt.support.mult-sclerosis.alternatives. Ask your system administrator to add it if you cant find it. But it seems to be hard to find.

    (10) A page on Milk and MS is from the Carbondale Center for Macrobiotic Studies and blames dairy for the distribution of MS. Visit: http://www.macrobiotic.org/health3.html

    (11) The following is a list of articles in medical journals, which were published at about the time that prednisone became popular in the treatment of MS. They appear to connect MS with celiac-like intestinal morphology.

    • Cook, Gupta, Pertschuk, Nidzgorski Multiple Sclerosis and Malabsorption Lancet; June 24, 1978, p. 1366
    • Fantelli, Mitsumoto & Sebek Multiple Sclerosis and Malabsorption Lancet May 13, 1978 p. 1039-1040
    • Davison, Humphrey, Livesedge et al. Multiple Sclerosis Research Elsevier Scientific Publishing New York, 1975

    I find it curious that the connection between malabsorption and MS stopped at about the same time that prednisone and other such steroids became the treatment of choice for MS. As Im sure you know, prednisone incites the re-growth of the villi despite the ingestion of gluten, in the celiac gut. Investigators who did endoscopies on MS patients admit that they have not asked about the patients use of such drugs.

    (12) Some literature from the celiac view point:

    • Drs. Cooke & Holmes in Celiac Disease 1984; Churchill Livingstone, NY say that 10% of celiacs have neuropathic symptoms. Many appear to be associated with demyelination. Fineli et. al. echo that figure in Adult celiac disease presenting as cerebellar syndrome Neurology 1980; 30: 245-249.
    • Cooke & Holmes come right out and express some of their frustration with neurologists for ignoring the potiential for neuropathic celiac.
    • A new school has emerged, on the heels of the following report:
    • Hadjivassiliou, et. al. Does cryptic gluten sensitivity play a part in neurological illness? Lancet 1996; 347: 369-371
    • They found that 57 percent of those with neurological problems of unknown cause also had antibodies to gliadin, which is a component of gluten. Sixteen percent of them had celiac disease, a much higher level than normally found. Most of the patients with the anti-gliadin antibodies did not have other symptoms of celiac disease such as poor absorption of vitamins.

    (13) There is supposedly a book on MS written by a Greg Nooney, a fellow that has cured himself with a gluten-free diet. He may be in Colorado.


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    PHENOMENAL!!! I forwarded to a friend with MS, I am praying this is of great help for her!!

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    I was diagnosed with relapsing & remitting MS 18 months ago and have been following a gluten free and dairy free diet for almost one year now. I have not had any further relapses since my diagnosis, and while I cannot prove that this is due to the diet, my general health has certainly improved because of it.

    Frankly, the science makes sense.

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    I have been diagnosed with Multiple Sclerosis and subsequently went on a diet free of: wheat, gluten, dairy, casein and carragean. I am on no medications for Multiple Sclerosis after 2 1/2 years on the diet. It has completely changed my life -- more research in this area is clearly needed.

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    Guest Lyndy Werdin

    Posted

    I'm willing to try it as I have some weight to lose and the gal who sent me this literature lost weight dramatically a year ago.

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    Thank you for this article. I am currently doing my Thesis on this topic after knowing a loved one who saw amazing results with their Multiple Sclerosis after doing a gluten-free diet. If anyone reads this who has MS and would like to help me with my thesis (I need individuals testimony) I would greatly appreciate it!!!!

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    Message for Sarah...my daughter who is now 20 living in Toronto has gluten allergic (i.e., celiac).

    She has just recently displayed symptoms of MS. Currently not yet 100% confirmed, despite MRI's etc.

    I believe there is a connection. She has been cheating on the diet lately and now has these symptoms. She plans on now strictly adhering to diet so she might be a good case study and hopefully please god a success story too.

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    Guest Claudia

    Posted

    I have Celiac and I am have been gluten free for 5 years. I'm currently being tested for MS due to balance issues. Thanks for this article, I was wondering if there could be a connection.

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    Guest Kathy

    Posted

    Thank you for your website and this article. I was diagnosed with MS in 2002. My MD (not my neurologist) recommended that I go on the Gluten and Casein free diet. I have been gluten free for almost 5 months, but I have not yet eliminated dairy completely. I recently found out that my sister has celiac disease; my sister and I speculate that our mother's (now diseased) gastrointestinal issues were a manifestation of her celiac disease.

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    Thank you for creating this site in 1994. I developed gluten intolerance in 1995 and your site was the first and only place I found the info I needed to get my life back!

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    My mother was diagnosed with MS in 1991 and she passed away in 2008. I started getting the similar symptoms of balance problem, eyesight problem, numbness in right leg and difficulty walking. I read Roger Macdougall example and went on Gluten and Dairy free diet and I got a positive response within few weeks but lately I am cheating on my diet to see if the symptoms do re occur and I was surprised to see that it does.

    Now I am completely on gluten free but occasionally I do grab some pizza once a week, cant resist that.

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    My mother was diagnosed with MS in 1991 and she passed away in 2008. I started getting the similar symptoms of balance problem, eyesight problem, numbness in right leg and difficulty walking. I read Roger Macdougall example and went on Gluten and Dairy free diet and I got a positive response within few weeks but lately I am cheating on my diet to see if the symptoms do re occur and I was surprised to see that it does.

    Now I am completely on gluten free but occasionally I do grab some pizza once a week, cant resist that.

    There is gluten free PIZZA!!! There are many brands of gluten free frozen crusts!!!! They are all very good, I am a pizza addict myself - and friends that have tried them who aren't even on a gluten free diet love them. I hope this helps...

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    Guest rosalind thompson

    Posted

    I was very interested in your article because I just started using a product called ISAGENIX which is a colon cleansing product with vitamin replacement as well and my arthritis has completely gone, no more stiffness in my joints , and my psoriasis has begun to disappear. Also of note I am Canadian of Scottish heritage and while at the seminar for this product they mentioned that one lady had multiple sclerosis whom the doctors had told she would be in a wheelchair soon and now she is totally symptom free. I am also a retired critical care nurse so if you know of anyone who is curious about hearing more about this product they can email me.

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    Thank you for this article. I am currently doing my Thesis on this topic after knowing a loved one who saw amazing results with their Multiple Sclerosis after doing a gluten-free diet. If anyone reads this who has MS and would like to help me with my thesis (I need individuals testimony) I would greatly appreciate it!!!!

    Have you finished your thesis? Would I be able to read it?

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    Guest Jerrie Burnside

    Posted

    I was diagnosed with multiple sclerosis back in 1991 and I just found out that I have celiac,. Reading this article was very interesting to me; any info on the subject would be appreciated. Thank you!

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    Guest Carol

    Posted

    I have been diagnosed with Multiple Sclerosis and subsequently went on a diet free of: wheat, gluten, dairy, casein and carragean. I am on no medications for Multiple Sclerosis after 2 1/2 years on the diet. It has completely changed my life -- more research in this area is clearly needed.

    Hi Lisa,

     

    I was diagnosed with celiac disease in 2000. I was just diagnosed with multiple sclerosis and I'm supposed to start medication this week. I still have doubts about going on the medication but I'm scared that if I don't take the medication that I'll do additional damage.

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    Guest Theresa

    Posted

    I was diagnosed with MS in 2003. About 3 years ago, I saw a gastro and was diagnosed with IBS. He did not go any further with testing for celiac. A couple of months ago, I read interesting things about gluten free and MS, so I have been gluten free for about a month now and no longer have the diarrhea issues or constant need to go to the bathroom. I have decided to get tested for celiac just to make sure. I have not noticed any differences with my MS yet - but time will tell

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    I do not have MS but I have lost the myelin sheaths in my legs from a reaction to Lipitor, the cholesterol medicine. I was put on a gluten free, lactose free and no meat diet and started walking better in 90 hours! There is no gluten product in the world that tempts me!

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    Guest John Whiting

    Posted

    Thank you for this article. I am currently doing my Thesis on this topic after knowing a loved one who saw amazing results with their Multiple Sclerosis after doing a gluten-free diet. If anyone reads this who has MS and would like to help me with my thesis (I need individuals testimony) I would greatly appreciate it!!!!

    Sarah,

     

    I have been diagnosed with celiac for more than forty years, I have followed a gluten free diet for that amount of time. I have just recently been diagnosed with MS. My intuition tells me that the MS is related to the celiac, even though i have followed a gluten free diet. I am interested in more information, if you know of any.

     

    Thank you.

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    Guest shireen

    Posted

    I have probably been a ceoliac all my life but was diagnosed in 1994. My brother has primary progressive MS and has deteriorated very quickly. A very interesting article indeed.

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    Guest nick masri

    Posted

    Thanks for all the information, I have MS and from now on I will be starting my gluten free diet and upon any progress, I will post it here.

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    My mother was diagnosed with MS in 1991 and she passed away in 2008. I started getting the similar symptoms of balance problem, eyesight problem, numbness in right leg and difficulty walking. I read Roger Macdougall example and went on Gluten and Dairy free diet and I got a positive response within few weeks but lately I am cheating on my diet to see if the symptoms do re occur and I was surprised to see that it does.

    Now I am completely on gluten free but occasionally I do grab some pizza once a week, cant resist that.

    Studies have said that a single gluten exposure can remain in the body for as long as 6 months. Please for your own health sake don't cheat. There are plenty of gluten free options out there. When your body is attacking nerve tissue in response to eating gluten...you don't want to mess around with that.

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    Guest Margaret

    Posted

    I was diagnosed with celiac disease 7 years ago. I adhere to a strict gluten free diet. I've also been diagnosed with IBS, hiatel hernia, GERD and gastroparesis. Prior to my diagnosis, I was vomiting constantly, lost 25 pounds in two weeks because I was so sick. After being on the gluten free diet for a short time, my stomach didn't hurt anymore. The toughest year was the first year because everything I tried to bake fell apart without the gluten. Then I discovered a wonderful ingredient, xanthum gum which acts like gluten holding things together. I'm in the process of writing my own gluten free cookbook as I have had to convert many of my favorite recipes to gluten free. I also have a sister who has MS. I'm going to inform her of this website. Thank -you.

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    Guest Saffina

    Posted

    Very interesting article.

     

    I have had MS for almost 3 years, and my burning hands symptom made the eczema on my hand quite bad. Being of Asian origin, our staple diet is made up of chappati's which is made of whole wheat flour. Thankfully the eczema made me ditch the chappati's as I could not handle the dough, due to the added allergic reaction and without realizing it made my MS go into remission. I was also taking chlorella at the time which helped repair the damage in no time (I refused treatment, so I was not taking any drugs to weaken the immune system). I still had some remission symptoms which subsided completely after 2 weeks on vitamin D3 5,000iu daily.

     

    Considering the neuro who diagnosed me with the prognosis of “I can confirm you have had 2 relapses of MS, and generally the disability in Asians is very severe.†I feel blessed and I have always focused on healing. As the Law of Attraction states “what you focus on expandsâ€.

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    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center

    Jefferson Adams
    Celiac.com 04/17/2018 - Could the holy grail of gluten-free food lie in special strains of wheat that lack “bad glutens” that trigger the celiac disease, but include the “good glutens” that make bread and other products chewy, spongey and delicious? Such products would include all of the good things about wheat, but none of the bad things that might trigger celiac disease.
    A team of researchers in Spain is creating strains of wheat that lack the “bad glutens” that trigger the autoimmune disorder celiac disease. The team, based at the Institute for Sustainable Agriculture in Cordoba, Spain, is making use of the new and highly effective CRISPR gene editing to eliminate the majority of the gliadins in wheat.
    Gliadins are the gluten proteins that trigger the majority of symptoms for people with celiac disease.
    As part of their efforts, the team has conducted a small study on 20 people with “gluten sensitivity.” That study showed that test subjects can tolerate bread made with this special wheat, says team member Francisco Barro. However, the team has yet to publish the results.
    Clearly, more comprehensive testing would be needed to determine if such a product is safely tolerated by people with celiac disease. Still, with these efforts, along with efforts to develop vaccines, enzymes, and other treatments making steady progress, we are living in exciting times for people with celiac disease.
    It is entirely conceivable that in the not-so-distant future we will see safe, viable treatments for celiac disease that do not require a strict gluten-free diet.
    Read more at Digitaltrends.com , and at Newscientist.com