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      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
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    ARE OATS PART OF A SAFE GLUTEN-FREE DIET FOR CELIAC DISEASE PATIENTS?


    Jefferson Adams

    Celiac.com 05/01/2017 - To avoid symptoms, and promote full gut healing, people with celiac disease should follow a strict gluten-free diet. Oats might increase the nutritional value of a gluten-free diet, but their inclusion for people with celiac disease remains controversial, and data have been conflicting.


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    A team of researchers recently set out to determine the safety of adding oats to a gluten-free diet for patients with celiac disease. The research team included María Inés Pinto-Sánchez, Natalia Causada-Calo, Premysl Bercik, Alexander C. Ford, Joseph A. Murray, David Armstrong, Carol Semrad, Sonia S. Kupfer, Armin Alaedini, Paul Moayyedi, Daniel A. Leffler, and Elena F. Verdú.

    They are variously affiliated with the Department of Medicine, Farncombe Family Digestive Research Institute, McMaster University in Hamilton, Ontario, Canada, the Leeds Gastroenterology Institute, St. James's University Hospital in Leeds, UK, the Leeds Institute of Biomedical and Clinical Sciences at the University of Leeds in Leeds, UK, the Department of Gastroenterology and Hepatology, Mayo Clinic, Rochester in Minnesota, US, the Celiac Disease Center at University of Chicago Medicine in Chicago, Illinois, US, the Celiac Disease Center at Columbia University, New York City, New York, US, and the Division of Gastroenterology, Beth Israel Deaconess Medical Center, Boston, MA, US.

    For their systematic review and meta-analysis of clinical and observational studies, the team searched the Cochrane Central Register of Controlled Trials, MEDLINE, and EMBASE databases for clinical trials and observational studies on the effects of including oats in gluten-free diet of celiac patients. The studies reported patient symptoms, serology test results, and histologic assessments. The team used the GRADE approach to assess the evidence.

    Out of 433 total studies, the team found 28 that met their criteria for analysis. Of these, 6 were randomized and 2 were not-randomized controlled trials comprising a total of 661 patients. The remaining studies were observational. All randomized controlled trials used pure, uncontaminated oats.

    Their results showed that celiac patients who consumed oats for 12 months experienced no change in symptoms, histologic scores, intraepithelial lymphocyte counts, or serologic test results.

    To provide a more authoritative conclusion, they call for clinical double-blind, placebo-controlled, randomized trials, using commonly available oats sourced from different regions.

    Source:


    Image Caption: Are oats part of a safe gluten-free diet for people on celiac disease? Photo: CC--R. Pavich
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    Guest Ryan Callahan

    Posted

    I was diagnosed the celiac disease on 1-6- 2012. I am 6 feet 1 inch tall and at that time I weighed 128 pounds and celiac was killing me. On April 28th 2012 just a few months after my diagnosis I ate a gluten-free oat bread sandwich. What happened next was the most excruciating torturous pain I have ever been through in my life and it was a miracle that I survived it. About 20 minutes after eating a sandwich I went into full anaphylaxis and that night I stopped breathing as I went into anaphylactic shock. It was mind-bending torturous pain, and it was all from Oats. Don't go around telling celiacs they can eat oats and that oats are gluten free and safe. Oats digest into a protein that can cause a life-threatening reaction in celiacs just like gluten (gliadin). I should have died that day in April, but I was saved by a miracle of God in the name of Jesus. I cannot even explain to you what that pain was like and what it was like to stop breathing as my heart came to a tight stop. If you are a celiac do yourself a real big favor and never ever ever eat oats again. You don't need them and they are not necessary in your diet just like wheat is not necessary. Most of the doctors don't know what they're talking about when it comes to celiac! Do your own research, listen to your body, understand your pain, and control the dragon that is celiac. The only way to truly diagnose celiac is through diet on the new nation and seeing how your body recovers after. The blood testing and endoscopy are absolutely ridiculous and totally inaccurate. Many people are told by doctors that they don't have celiac after the inaccurate tests are done so they go home continue to gluten and continue to suffer and it is all so utterly ridiculous and sad. Most doctors would rather pump you full of big Pharma drugs then actually help you. If you are a celiac, don't eat oats. You might just save your life.

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    Guest Cindy

    Posted

    I was diagnosed the celiac disease on 1-6- 2012. I am 6 feet 1 inch tall and at that time I weighed 128 pounds and celiac was killing me. On April 28th 2012 just a few months after my diagnosis I ate a gluten-free oat bread sandwich. What happened next was the most excruciating torturous pain I have ever been through in my life and it was a miracle that I survived it. About 20 minutes after eating a sandwich I went into full anaphylaxis and that night I stopped breathing as I went into anaphylactic shock. It was mind-bending torturous pain, and it was all from Oats. Don't go around telling celiacs they can eat oats and that oats are gluten free and safe. Oats digest into a protein that can cause a life-threatening reaction in celiacs just like gluten (gliadin). I should have died that day in April, but I was saved by a miracle of God in the name of Jesus. I cannot even explain to you what that pain was like and what it was like to stop breathing as my heart came to a tight stop. If you are a celiac do yourself a real big favor and never ever ever eat oats again. You don't need them and they are not necessary in your diet just like wheat is not necessary. Most of the doctors don't know what they're talking about when it comes to celiac! Do your own research, listen to your body, understand your pain, and control the dragon that is celiac. The only way to truly diagnose celiac is through diet on the new nation and seeing how your body recovers after. The blood testing and endoscopy are absolutely ridiculous and totally inaccurate. Many people are told by doctors that they don't have celiac after the inaccurate tests are done so they go home continue to gluten and continue to suffer and it is all so utterly ridiculous and sad. Most doctors would rather pump you full of big Pharma drugs then actually help you. If you are a celiac, don't eat oats. You might just save your life.

    I feel true sympathy with Ryan for his frightening experience. However, as a medical professional I also wonder if he is allergic to oats or possibly something else that was in the bread/sandwich rather than it being a celiac issue since it would be extremely rare to have an anaphylactic reaction with celiac disease. I also disagree about inaccuracy of diagnosing with endoscopy and believe that most gastroenterologists are on top of their game with celiac disease; if not, find a new one! I agree that doing your own research is important as well as taking control of your disease. I personally only use organic oats.

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    Dr. Rodney Ford M.D.
    This article originally appeared in the Autumn 2009 edition of Journal of Gluten Sensitivity.
    Celiac.com 02/27/2015 - The answer to the "oats questions" are becoming clearer.
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    What is not reported is whether some of these people experience symptoms (feel unwell) despite the healthy appearance of their gut under a microscope. These people might have an "avenin-sensitivity" similar to gluten-sensitivity without any accompanying gut damage. This question has not yet been investigated.
     
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    One research group analyzed a total of 134 oats samples, comprising grains and commercial oat products collected from Europe, the United States and Canada. This study confirmed that most oats were contaminated with mixtures of wheat, barley and rye (Hernando et al. "Measurement of wheat gluten and barley hordeins in contaminated oats from Europe, the United States and Canada by Sandwich R5 ELISA". Eur J Gastroenterol Hepatol. 2008 Jun;20:545-54.)
     
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    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.