• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    74,402
    Total Members
    3,093
    Most Online
    Suzanne T
    Newest Member
    Suzanne T
    Joined
  • Announcements

    • Scott Adams

      Frequently Asked Questions About Celiac Disease   04/24/2018

      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 is Celiac Disease and the Gluten-Free Diet? 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
  • 0

    How is lactose intolerance related to celiac disease?*


    Scott Adams


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Lactose intolerance is frequently a side effect of celiac disease. Celiacs who eat gluten become lactose intolerant after the villi and microvilli in their small intestine become damaged, and are no longer capable of catching and breaking down the lactose molecule. The problem usually disappears when celiacs remove gluten from their diet, which allows the damaged villi and microvilli to grow back. Lactose intolerance symptoms can continue for a long time after a celiac has gone on a 100% gluten-free diet. In some cases the villi and microvilli damage can take up to two years to heal completely, but in most cases it takes between six months and a year. Most people who are lactose intolerant can usually eat goat and sheep (feta) cheeses without any problems.


    0


    User Feedback



    Recommended Comments

    Guest Amy Schear

    Posted

    I am very newly diagnosed with Celiac. I wanted to know if i need to avoid dairy for a while in the beginning.

    Share this comment


    Link to comment
    Share on other sites
    Guest Michelle Gwilliam

    Posted

    I was diagnosed with celiac disease 9 months ago, after suffering for 34 years with various unexplained health issues, but I was always lactose intolerant, and that problem has resolved since eliminating gluten! It's cool to realize why! Thanks

    Share this comment


    Link to comment
    Share on other sites

    I was diagnosed with Celiac in September but didn't understand why my doctor told me to lay off the dairy - this helps - Thanks!

    Share this comment


    Link to comment
    Share on other sites

    Good info to know. It helped me, because I'm still learning about this disease. It was good to know how long to stay away from dairy.

    Share this comment


    Link to comment
    Share on other sites
    Guest Shelly

    Posted

    What I would like to know is additional info re: can the gut repair while still exposed to dairy or do you have to give up the dairy to heal; a longer article/more detail would be helpful.

    Share this comment


    Link to comment
    Share on other sites
    Guest Evie Oberfield

    Posted

    What a shock to think that I might have lactose intolerance now after being diagnosed 8 years ago with celiac and being so careful with the diet. Too much milk and cheese in my diet??? Shelly's rating (#5) is asking what I would like to know also. . . is there more detail available??? Is repair possible?

    Share this comment


    Link to comment
    Share on other sites

    I have been on a gluten-free diet for almost 3 years and it has not helped my celiac symptoms much. Until very recently, I was eating dairy products and thinking nothing of it. Well, I finally started taking a Lactaid tablet before consuming dairy and- voila!- much, much better now. Can't believe I suffered for so long without knowing I had become lactose intolerant due to the celiac.

    Best wishes to all gluten & lactose

    allergic folks out there. Don't give up HOPE!

    Share this comment


    Link to comment
    Share on other sites
    I am very newly diagnosed with Celiac. I wanted to know if i need to avoid dairy for a while in the beginning.

    If you keep consuming dairy it won't affect your health but you'll have bad gas!

    Share this comment


    Link to comment
    Share on other sites
    Guest Anne Loder

    Posted

    I have been on a gluten-free diet for almost 3 years and it has not helped my celiac symptoms much. Until very recently, I was eating dairy products and thinking nothing of it. Well, I finally started taking a Lactaid tablet before consuming dairy and- voila!- much, much better now. Can't believe I suffered for so long without knowing I had become lactose intolerant due to the celiac.

    Best wishes to all gluten & lactose

    allergic folks out there. Don't give up HOPE!

    I was diagnosed with celiac in 1990 and have had dairy for all these years until this past month. I decided to give dairy up for one month to see if it made any difference in the bloating I have after eating breakfast every morning. Sad to say I didn't find any change.

    However, for the pass 20 years since I've been diagnosed I feel very healthy and have been running in races for years, and yes! I'm a senior.

    Share this comment


    Link to comment
    Share on other sites

    Wonder if anyone would have help for us here - my husband was diagnosed w/celiac 2 yrs. ago, and has done wonderful in eliminating gluten from his diet. About 2 weeks ago he began to have some of the same symptoms again - namely dermatitis herpetiformis & hearing loss -- only this time it is more widespread over his body. He is miserable and desperate for relief, which doctors. are working on - but wonder if anyone else has experienced the same relapse after being gluten-free for a couple of years and a complete cessation of symptoms?. Lactose & dairy haven't been a problem.

    Share this comment


    Link to comment
    Share on other sites
    Guest Sue Jones

    Posted

    Wonder if anyone would have help for us here - my husband was diagnosed w/celiac 2 yrs. ago, and has done wonderful in eliminating gluten from his diet. About 2 weeks ago he began to have some of the same symptoms again - namely dermatitis herpetiformis & hearing loss -- only this time it is more widespread over his body. He is miserable and desperate for relief, which doctors. are working on - but wonder if anyone else has experienced the same relapse after being gluten-free for a couple of years and a complete cessation of symptoms?. Lactose & dairy haven't been a problem.

    I have had a similar experience with dermatitis coming back after a period of years. For me the skin rash seems to be closely connected to my difficulty to digest fat. I have had success with liver flushes causing me to get rid of many gallstones. My information came from Dr. Hulda Clark who has written many books. I am recently also adding more digestive aids to help with fat digestion.

    Share this comment


    Link to comment
    Share on other sites
    If you keep consuming dairy it won't affect your health but you'll have bad gas!

    Wow, this explains a lot! Thank you!

    Share this comment


    Link to comment
    Share on other sites

    How long does it take for gluten symptoms to go away after not consuming it anymore??

     

    I still have symptoms but it could be from the dairy products after reading this... or it could be the gluten symptoms wearing off.

    Share this comment


    Link to comment
    Share on other sites
    Wonder if anyone would have help for us here - my husband was diagnosed w/celiac 2 yrs. ago, and has done wonderful in eliminating gluten from his diet. About 2 weeks ago he began to have some of the same symptoms again - namely dermatitis herpetiformis & hearing loss -- only this time it is more widespread over his body. He is miserable and desperate for relief, which doctors. are working on - but wonder if anyone else has experienced the same relapse after being gluten-free for a couple of years and a complete cessation of symptoms?. Lactose & dairy haven't been a problem.

    Have you seen a dermatologist yet? I had a red raised itchy and hot to the touch rash and after a biopsy was taken it came back as EAC a complication from the Immune system and inflammation. was given Prednisone and was the only thing that brought relief.

    Share this comment


    Link to comment
    Share on other sites

    Here I am 69 years old and diagnosed about a year ago. The terrible gastric distress (the runs, pain, vomiting) from dairy and gluten were mixed together until I learned that I could tolerate neither one, but perhaps dairy in the future. So I stopped both and really felt magically better. Sheep and goat no problem. I would try cow and at first, would run to the bathroom within a half hour! Now, no problem.

     

    But I agree with Sue that my symptoms tend to return when I eat fried food or fats. I never had that problem before OR I feel so good now that I really notice the difference when I feel bad. By the way, to answer Victor, when I ended the gluten, within 2 days, I was pain free and nausea free! Like magic! Thoough I get a little symptomatic when I eat more fat than usual. Probably a lesson here... Fat not so good anyhow...

     

    All comments are very helpful to me. Thanks so much.

    Share this comment


    Link to comment
    Share on other sites

    Since being diagnosed with celiac I can't take vitamin supplement so I opt for B12 shots every month. Works wonders, gives me energy. I've not been sick in the 2.7 years since my diagnosis, I used to get a bad cold every fall/winter. My autoimmune system seems supercharged though I still have flare-ups I'm working on identifying the food that causes it.

    Share this comment


    Link to comment
    Share on other sites

    Wow. I learned so much from this site. Me, Celiac + Lactose Intolerant + Insomnia + Vegetarian. OMG WHAT'S LEFT TO EAT?

    Became "iron toxic" from eating ALL green. Afraid to eat anything. (no processed foods/canned foods/frozen foods). Any advice? Not one of 9 doctors asked me about diet! I must be my own doctor: most do not have a clue to the diet importance.

    Share this comment


    Link to comment
    Share on other sites
    Have you seen a dermatologist yet? I had a red raised itchy and hot to the touch rash and after a biopsy was taken it came back as EAC a complication from the Immune system and inflammation. was given Prednisone and was the only thing that brought relief.

    OMG I had shingles last summer - got Prednisone. Felt energy for the first time in a decade! Shingles gone, mouth sores gone, happy, eat gluten free healthy just fine. Then, NOT ONE DOCTOR WILL GIVE ME PREDNISONE AGAIN? I'm "60"...not the drugie type: just want to have my immune system calm. Considering going to Mexico to get PREDNISONE to feel alive again. Any advice? I am miserable and fatigued 24/7. help.

    Share this comment


    Link to comment
    Share on other sites
    Guest Lauren

    Posted

    I am 19 and three years ago I was diagnosed celiac, I had severe eczema all over yet the dermatologists took a biopsy and said it was not dermatitis, so they have provided me with cyclosporine its incredible cleared up my eczema straight away now I can eat milk products and fatty products and it doesn't flair up like it used to, however recently been having similar symptoms to that of gluten with cream, Ben and Jerry's ice cream, Thornton's chocolates and double cream but the doctors are reluctant to give me a lactose intolerant test, think they already think I'm using up enough of NHS money what with my gluten free products, it's interesting to have read that the two are interlinked perhaps I'll just stop eating lactose as well or go and get some of those Lactaid tablets!! Thanks for all your help!!

    Share this comment


    Link to comment
    Share on other sites
    Guest Lorraine hall

    Posted

    Wonder if anyone would have help for us here - my husband was diagnosed w/celiac 2 yrs. ago, and has done wonderful in eliminating gluten from his diet. About 2 weeks ago he began to have some of the same symptoms again - namely dermatitis herpetiformis & hearing loss -- only this time it is more widespread over his body. He is miserable and desperate for relief, which doctors. are working on - but wonder if anyone else has experienced the same relapse after being gluten-free for a couple of years and a complete cessation of symptoms?. Lactose & dairy haven't been a problem.

    I know this reply is a bit late, as I have only just read it. Does your husband eat fresh gluten free bread? Most of the fresh stuff contains codex wheat starch, which some celiacs can't tolerate, it makes them ill.

    Share this comment


    Link to comment
    Share on other sites
    Guest Colleen

    Posted

    I have celiac disease and one day I ate some ice cream and started itching really badly all over..no rash, just very bad itching. I came to find out it was from celiac, so now no dairy or gluten!

    Share this comment


    Link to comment
    Share on other sites
    Guest Stephanie

    Posted

    My mom, sister, and 2 aunts have celiac disease. I am lactose intolerant but as long as I stay on that diet I do not have any symptoms. Recently I had a positive Lupus test which then came back negative the 2nd time. I asked my doctor to test me for celiac and he did but the blood test came back as I did not have it. I am cold all the time and my family feels these are signs of celiac and that many people get false test results. Has anyone else had this or similar experiences that can offer me some advice? I do not want to be causing hard to my body and have future effects from it, but I also don't want to go on an expensive diet if I don't have to. I am 35 and have been lactose intolerant since I was about 23. Thank you for any insight!

    Share this comment


    Link to comment
    Share on other sites
    My mom, sister, and 2 aunts have celiac disease. I am lactose intolerant but as long as I stay on that diet I do not have any symptoms. Recently I had a positive Lupus test which then came back negative the 2nd time. I asked my doctor to test me for celiac and he did but the blood test came back as I did not have it. I am cold all the time and my family feels these are signs of celiac and that many people get false test results. Has anyone else had this or similar experiences that can offer me some advice? I do not want to be causing hard to my body and have future effects from it, but I also don't want to go on an expensive diet if I don't have to. I am 35 and have been lactose intolerant since I was about 23. Thank you for any insight!

    Stephanie, Try getting your thyroid tested. I have both hpyothyrodism and just recently tested positive for celiac disease. Some of the symptoms are similar like feeling cold and hair loss. It can't hurt to try. I've also had a false positive for lupus as well.

     

    Goodluck. :)

    Share this comment


    Link to comment
    Share on other sites
    My mom, sister, and 2 aunts have celiac disease. I am lactose intolerant but as long as I stay on that diet I do not have any symptoms. Recently I had a positive Lupus test which then came back negative the 2nd time. I asked my doctor to test me for celiac and he did but the blood test came back as I did not have it. I am cold all the time and my family feels these are signs of celiac and that many people get false test results. Has anyone else had this or similar experiences that can offer me some advice? I do not want to be causing hard to my body and have future effects from it, but I also don't want to go on an expensive diet if I don't have to. I am 35 and have been lactose intolerant since I was about 23. Thank you for any insight!

    I also got negative from the blood, and from a biopsy. But I have cut out gluten anyway, and within 24 hours all my symptoms stopped. They have returned again recently (after 2 years gluten-free) and it's only because I eat dairy, so I'm going to cut that out too.

     

    My advice is, you can spend years and years trying to get the diagnosis from the doctors, and if you keep eating gluten, and end up seriously ill in a few years time, what's that to them? You're the only one who will be affected. Act as if you have the diagnosis, and see if you any better. I suffered for 23 years, almost everyday. Just try the diet, if you don't feel any different after 2 months, then stop. you may find that when you stop, your symptoms get worse. then at least you know. It can be expensive, but I don't get any prescriptions, and I manage. It's all about finding what 'normal' foods you can eat.

    Share this comment


    Link to comment
    Share on other sites

    I have had celiacs for over 10 years (not sure since it only was diagnosed then) - Although I went on a gluten free diet I still had awful symptoms. Then I realized I could digest milk products and started to feel better once I stopped all milk products. Unfortunately I discovered that I already had some type of neuropathy which seems to be getting worse despite gluten and lactose free diet. I have terrible seasonal allergies that are getting worse. Anyone else have similar experiences?

    Share this comment


    Link to comment
    Share on other sites



    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoticons maximum are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Popular Contributors

  • Ads by Google:

  • Who's Online   16 Members, 1 Anonymous, 1,153 Guests (See full list)

  • Related Articles

    Scott Adams
    Untreated celiac disease can be life-threatening.
    Celiacs are more likely to be afflicted with problems relating to malabsorption, including osteoporosis, tooth enamel defects, central and peripheral nervous system disease, pancreatic disease, internal hemorrhaging, organ disorders (gall bladder, liver, and spleen), and gynecological disorders (like amenorrhea and spontaneous abortions). Fertility may also be affected. Some researchers are convinced that gluten intolerance, whether or not it results in full-blown celiac disease, can impact mental functioning in some individuals and cause or aggravate autism, Aspergers syndrome, attention deficit disorder (ADD), and schizophrenia. Some of the damage may be healed or partially repaired after time on a gluten-free diet (for example, problems with infertility may be reversed).
    Celiacs who do not maintain a gluten-free diet also stand a much greater chance of getting certain types of cancer, especially intestinal lymphoma.
    Untreated celiac disease can cause temporary lactose intolerance. Lactose is a sugar found in dairy products. To be digested it must be broken down by an enzyme called lactase. Lactase is produced on the tips of the villi in the small intestine. Since gluten damages the villi, it is common for untreated celiacs to have problems with milk and milk products. (Yogurt and cheese are less problematic since the cultures in them break down the lactose). A gluten-free diet will usually eliminate lactose intolerance. However, a number of adults (both celiacs and non-celiacs) are lactose intolerant even with a healthy small intestine; in that case a gluten-free diet will not eliminate lactose intolerance.
    Celiacs often suffer from other food sensitivities. These may respond to a gluten-free diet--or they may not. Soy and MSG are examples of food products that many celiacs have trouble with. However, it should be noted that these other sensitivities, while troublesome, do not damage the villi. As far as we know, only gluten causes this damage.

    Scott Adams
    Traditionally, gluten is defined as a cohesive, elastic protein that is left behind after starch is washed away from a wheat flour dough. Only wheat is considered to have true gluten. Gluten is actually made up of many different proteins.
    There are two main groups of proteins in gluten, called the gliadins and the glutenins. Upon digestion, the gluten proteins break down into smaller units, called peptides (also, polypeptides or peptide chains) that are made up of strings of amino acids--almost like beads on a string. The parent proteins have polypeptide chains that include hundreds of amino acids. One particular peptide has been shown to be harmful to celiac patients when instilled directly into the small intestine of several patients. This peptide includes 19 amino acids strung together in a specific sequence. Although the likelihood that this particular peptide is harmful is strong, other peptides may be harmful, as well, including some derived from the glutenin fraction.
    It is certain that there are polypeptide chains in rye and barley proteins that are similar to the ones found in wheat. Oat proteins have similar, but slightly different polypeptide chains and may or may not be harmful to celiac patients. There is scientific evidence supporting both possibilities.
    When celiac patients talk about "gluten-free" or a "gluten-free diet," they are actually talking about food or a diet free of the harmful peptides from wheat, rye, barley, and (possibly) oats. This means eliminating virtually all foods made from these grains (e. g., food starch when it is prepared from wheat, and malt when it comes from barley) regardless of whether these foods contain gluten in the very strict sense. Thus, "gluten-free" has become shorthand for "foods that dont harm celiacs."
    In recent years, especially among non-celiacs, the term gluten has been stretched to include corn proteins (corn gluten) and there is a glutinous rice, although in the latter case, glutinous refers to the stickiness of the rice rather than to its containing gluten. As far as we know, neither corn nor glutinous rice cause any harm to celiacs.

    Scott Adams
    Vijay Kumar, M.D., Research Associate Professor at the University of Buffalo and President and Director of IMMCO Diagnostics: If the tests are performed using well standardized tests with known positive and negative predictive values then you can make the statement that if the serological tests are negative celiac disease can virtually be ruled out. The problem is that some of these assays, especially the gliadin, can give you false positive results. In our laboratory we rarely see positive AGA results in the absence of EMA and ARA antibodies.

    Scott Adams
    For 100 units of whole grain wheat, about 70 units of white flour results from the milling process. The rest is separately sold as wheat bran or wheat germ. Those 70 units of flour are about 10%- 15% protein, thus about 7 to 10 units of protein for 100 units of whole wheat. The protein is about 80% gluten, thus about 6 to 8 units of gluten for 100 units of whole wheat. Since one typically sees wheat flour as an ingredient, applying the 70% factor implies 8 to 12 units of gluten per 100 units of wheat flour.

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/25/2018 - People with celiac disease need to follow a lifelong gluten-free diet. However, once their guts have healed, they can still be sensitive to gluten. Sometimes even more sensitive than they were before they went gluten-free. Accidental ingestion of gluten can trigger symptoms in celiac patients, such as pain in the gut and diarrhea, and can also cause intestinal damage. 
    A new drug being developed by a company called Amgen eases the effects of people with celiac disease on a gluten-free diet. Researchers working on the drug have announced that their proof-of-concept study shows AMG 714, an anti-IL-15 monoclonal antibody, potentially protects celiac patients from inadvertent gluten exposure by blocking interleukin 15, an important mediator of celiac disease, and leads to fewer symptoms following gluten exposure.
    The drug is intended for people with celiac disease who are following a gluten-free diet, and is designed to protect against modest gluten contamination, not to permit consumption of large amounts of gluten, like bread or pasta.
    AMG 714 is not designed for celiac patients to eat gluten at will, but for small, incidental contamination. Francisco Leon, MD, PhD, study director and consultant for Amgen, says that their team is looking at AMG 714 “for its potential to protect against modest contamination, not deliberately eating large amounts of gluten, like bread or pasta.” 
    Amgen hopes that AMG 714 will help celiac patients on a gluten-free diet to experience fewer or less sever gluten-triggered events.
    Findings of the team’s first phase 2 study of a biologic immune modulator in celiac disease will be presented at the upcoming Digestive Disease Week 2018. 
    Read more at ScienceDaily.com

    Jefferson Adams
    Celiac.com 05/24/2018 - England is facing some hard questions about gluten-free food prescriptions for people with celiac disease. Under England’s National Health Plan, people with celiac disease are eligible for gluten-free foods as part of their medical treatment. 
    The latest research shows that prescription practice for gluten-free foods varies widely, and often seems independent of medical factors. This news has put those prescribing practices under scrutiny.
    "Gluten free prescribing is clearly in a state of flux at the moment, with an apparent rapid reduction in prescribing nationally," say the researchers. Their data analysis revealed that after a steady increase in prescriptions between 1998 and 2010, the prescription rate for gluten free foods has both fallen, and become more variable, in recent years. Not only is there tremendous variation in gluten free prescribing, say the researchers, “this variation appears to exist largely without good reason…”
    Worse still, the research showed that those living in the most deprived areas of the country are the least likely to be prescribed gluten-free products, possibly due to a lower rate of celiac diagnosis in disadvantaged groups, say the researchers.
    But following a public consultation, the government decided earlier this year to restrict the range of gluten free products rather than banning them outright. As research data pile up and gluten-free food becomes cheaper and more ubiquitous, look for more changes to England’s gluten-free prescription program to follow. 
    Read more about this research in the online journal BMJ Open.

    Jefferson Adams
    Celiac.com 05/23/2018 - Yes, we at Celiac.com realize that rye bread is not gluten-free, and is not suitable for consumption by people with celiac disease!  That is also true of rye bread that is low in FODMAPs.
    FODMAPs are Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. FODMAPS are molecules found in food, and can be poorly absorbed by some people. Poor FODMAP absorption can cause celiac-like symptoms in some people. FODMAPs have recently emerged as possible culprits in both celiac disease and in irritable bowel syndrome.
    In an effort to determine what, if any, irritable bowel symptoms may triggered by FODMAPs, a team of researchers recently set out to compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome (IBS) symptoms and to study gastrointestinal conditions with SmartPill.
    A team of researchers compared low-FODMAP rye bread with regular rye bread in patients irritable bowel syndrome, to see if rye bread low FODMAPs would reduce hydrogen excretion, lower intraluminal pressure, raise colonic pH, improve transit times, and reduce IBS symptoms compared to regular rye bread. The research team included Laura Pirkola, Reijo Laatikainen, Jussi Loponen, Sanna-Maria Hongisto, Markku Hillilä, Anu Nuora, Baoru Yang, Kaisa M Linderborg, and Riitta Freese.
    They are variously affiliated with the Clinic of Gastroenterology; the Division of Nutrition, Department of Food and Environmental Sciences; the Medical Faculty, Pharmacology, Medical Nutrition Physiology, University of Helsinki in Helsinki, Finland; the University of Helsinki and Helsinki University, Hospital Jorvi in Espoo, Finland; with the Food Chemistry and Food Development, Department of Biochemistry, University of Turku inTurku, Finland; and with the Fazer Group/ Fazer Bakeries Ltd in Vantaa, Finland.
    The team wanted to see if rye bread low in FODMAPs would cause reduced hydrogen excretion, lower intraluminal pressure, higher colonic pH, improved transit times, and fewer IBS symptoms than regular rye bread. 
    To do so, they conducted a randomized, double-blind, controlled cross-over meal study. For that study, seven female IBS patients ate study breads at three consecutive meals during one day. The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day.
    The team used SmartPill, an indigestible motility capsule, to measure intraluminal pH, transit time, and pressure. Their data showed that low-FODMAP rye bread reduced colonic fermentation compared with regular rye bread. They found no differences in pH, pressure, or transit times between the breads. They also found no difference between the two in terms of conditions in the gastrointestinal tract.
    They did note that the gastric residence of SmartPill was slower than expected. SmartPill left the stomach in less than 5 h only once in 14 measurements, and therefore did not follow on par with the rye bread bolus.
    There's been a great deal of interest in FODMAPs and their potential connection to celiac disease and gluten-intolerance. Stay tuned for more information on the role of FODMAPs in celiac disease and/or irritable bowel syndrome.
    Source:
    World J Gastroenterol. 2018 Mar 21; 24(11): 1259–1268.doi:  10.3748/wjg.v24.i11.1259

    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
    For a couple of decades now, scientists have been searching for a biological Rosetta stone that would allow them to engineer proteins with precision, but the problem has remained dauntingly complex.  Researchers had a pretty good understanding of the very simple way that the linear chemical code carried by strands of DNA translates into strings of amino acids in proteins. 
    But, one of the main problems in protein engineering has to do with the way proteins fold into their various three-dimensional structures. Until recently, no one has been able to decipher the rules that will predict how proteins fold into those three-dimensional structures.  So even if researchers were somehow able to design a protein with the right shape for a given job, they wouldn’t know how to go about making it from protein’s building blocks, the amino acids.
    But now, scientists like William DeGrado, a chemist at the University of California, San Francisco, and David Baker, director for the Institute for Protein Design at the University of Washington, say that designing proteins will become at least as important as manipulating DNA has been in the past couple of decades.
    After making slow, but incremental progress over the years, scientists have improved their ability to decipher the complex language of protein shapes. Among other things, they’ve gained a better understanding of how then the laws of physics cause the proteins to snap into folded origami-like structures based on the ways amino acids are attracted or repelled by others many places down the chain.
    It is this new ability to decipher the complex language of protein shapes that has fueled their progress. UCSF’s DeGrado is using these new breakthroughs to search for new medicines that will be more stable, both on the shelf and in the body. He is also looking for new ways to treat Alzheimer’s disease and similar neurological conditions, which result when brain proteins fold incorrectly and create toxic deposits.
    Meanwhile, Baker’s is working on a single vaccine that would protect against all strains of the influenza virus, along with a method for breaking down the gluten proteins in wheat, which could help to generate new treatments for people with celiac disease. 
    With new computing power, look for progress on the understanding, design, and construction of brain proteins. As understanding, design and construction improve, look for brain proteins to play a major role in disease research and treatment. This is all great news for people looking to improve our understanding and treatment of celiac disease.
    Source:
    Bloomberg.com

    Jefferson Adams
    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
    But that commitment came to an ignoble end recently as Starbucks admitted that their gluten-free sandwich was plagued by  “low sales,” and was simply not sustainable from a company perspective. The sandwich may not have sold well, but it was much-loved by those who came to rely on it.
    With the end of that sandwich came the complaints. Customers on social media were anything but quiet, as seen in numerous posts, tweets and comments pointing out the callous and tone-deaf nature of the announcement which took place in the middle of national Celiac Disease Awareness Month. More than a few posts threatened to dump Starbucks altogether.
    A few of the choice tweets include the following:  
    “If I’m going to get coffee and can’t eat anything might as well be DD. #celiac so your eggbites won’t work for me,” tweeted @NotPerryMason. “They’re discontinuing my @Starbucks gluten-free sandwich which is super sad, but will save me money because I won’t have a reason to go to Starbucks and drop $50 a week,” tweeted @nwillard229. Starbucks is not giving up on gluten-free entirely, though. The company will still offer several items for customers who prefer gluten-free foods, including Sous Vide Egg Bites, a Marshmallow Dream Bar and Siggi’s yogurt.
    Stay tuned to learn more about Starbucks gluten-free foods going forward.