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Obesity, Overweight & Celiac Disease
This category contains summaries of research articles that deal with obesity and overweight issues and their association with celiac disease. Most of the articles are research summaries that include the original source of the summary.18 articles in this category
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Recent Activity
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- trents replied to Tanner L's topic in Gluten-Free Foods, Products, Shopping & Medications5Bad Reaction To Regular Ruffles Cheddar and Sour Cream
It's a moving target, isn't it! -
- knitty kitty replied to Nacina's topic in Related Issues & Disorders414 year old with Celiac & EOE still suffering...
@Nacina, I would add a B Complex to all that and extra thiamine B 1 and magnesium glycinate, and high dose Vitamin D to get his level up faster. We need the B vitamins to repair our body and for energy to function. Thiamine B 1 is especially important for athletes. Thiamine works with magnesium. Thiamine and magnesium deficiencies can cause... -
- Jesmar posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms0Weak positive anti-ttg igA?
Hi all. I am an 18 year old male. Recently I had anti ttg-igA tested and it came back as 9.1 IU/ml (weak positive) (increased from previous test which was 5.6iU/mL) . What does this mean please? I am booked for an endoscopy however, i am negative for both HLA DQ2 and DQ8. I have a family history of coeliac. -
- Tanner L replied to Tanner L's topic in Gluten-Free Foods, Products, Shopping & Medications5Bad Reaction To Regular Ruffles Cheddar and Sour Cream
Yes and variations in their sources for natural and artificial flavors could be the culprit as well. I might be on the more sensitive side, but I do fine with McDonald's fries and burgers if I take the bun off, and other foods that have certified gluten free ingredients and only cross contamination risk preventing the gluten-free certification. -
- trents replied to Tanner L's topic in Gluten-Free Foods, Products, Shopping & Medications5
Bad Reaction To Regular Ruffles Cheddar and Sour Cream
Yes, the yeast could have been cultured on a wheat substrate. But another batch may use a yeast extract cultured on something else that did not contain gluten. These food companies will switch suppliers according to what is the cheapest source at any given time. I take it you are a pretty sensitive celiac.
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