Scott Adams
-
Posts
27,481 -
Joined
-
Last visited
-
Days Won
548
Recent Profile Visitors
Scott Adams's Achievements
About Me
Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.
-
Celiac.com 05/06/2025 - For individuals with celiac disease or gluten sensitivity, avoiding gluten is essential for maintaining good health. While many are aware of the obvious sources, such as bread, pasta, and baked goods, gluten often... -
cristiana reacted to a post in a topic:
European travel with Celiac Disease
-
sc'Que? reacted to an article:
A New Approach to Celiac Disease Treatment: Engineered Immune Cells (+Video)
-
Ginger38 reacted to a post in a topic:
Confused About Results
-
Yes, I only use it when I'm eating outside my home, at restaurants, when traveling, when at a friend's house for meal, etc.
-
Scott Adams reacted to a post in a topic:
Glutenease Mary Ruth Gluten Digestive enzyme? Are these just a waste of money?
-
Baking cooking keeping costs down?
Scott Adams replied to xxnonamexx's topic in Gluten-Free Recipes & Cooking Tips
Xanthan gum is added into the the flour mix--1 teaspoon per 2 cups for binding, but some people avoid it because it can cause gastro issues--if you're avoiding it, try 1 tbsp ground flax or chia seeds soaked in 3 tbsp water per cup of flour as a substitute (works well in no-bake recipes). -
Scott Adams reacted to a post in a topic:
Baking cooking keeping costs down?
-
Scott Adams reacted to a post in a topic:
Help Understanding Test Results
-
Scott Adams reacted to a post in a topic:
Help Understanding Test Results
-
Confused About Results
Scott Adams replied to Ginger38's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
I believe many cases of nearly positive or elevated antibody tests for celiac disease could be caused by a pre-celiac stage, but it may also be NCGS. Clearly some are sensitive to gluten, thus the autoimmune response, however it may be possible for them to never have a positive biopsy and flattened villi, while some may end up with damaged villi over time... -
Scott Adams reacted to a comment:
Creamy Gluten-Free Polenta with Wild Mushroom Ragù
-
Second child with Celiac
Scott Adams replied to lizzie42's topic in Parents, Friends and Loved Ones of Celiacs
Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day: -
Scott Adams reacted to a post in a topic:
European travel with Celiac Disease
-
Baking cooking keeping costs down?
Scott Adams replied to xxnonamexx's topic in Gluten-Free Recipes & Cooking Tips
For your oat flour blend, a great basic ratio is 1½ cups certified GF oat flour + 1 cup tapioca/potato starch (mixed) to replace 2 cups regular flour - this mimics all-purpose flour better than oat flour alone. Add 1 tsp xanthan gum per 2 cups for binding, though if you're avoiding it, try 1 tbsp ground flax or chia seeds soaked in 3 tbsp water per cup of ... -
Salads the safe bet? Chick Fil A grilled chicken
Scott Adams replied to xxnonamexx's topic in Gluten-Free Restaurants
It's still risky eating out no matter what, even if they have a gluten-free menu. AN-PEP enzymes are a reasonable back up to take just in case, which is how I deal with such situations. It you're super sensitive and have bad reaction, you may just want to avoid eating out altogether. -
Yes, before using it I ended up with gluten issues ~%25-30% of the time when eating at restaurants. Now I take two before eating in any restaurant and haven't noticed any further issues. That said, it isn't supposed to be used to purposefully eat gluten, but seems perfect for the time that your hashbrowns may have been cooked on the same grill as the pancakes...
-
Ginger38 reacted to a post in a topic:
Confused About Results
-
While your vigilance is completely understandable, the risk of gluten exposure from those can stains is extremely low. Here’s why: First, gluten proteins can’t penetrate metal cans—any residue would only be on the surface. Second, the amount of potential gluten in a few dried droplets (even if it was a wheat-based drink) would likely be minuscule after dryin...
-
Typical Diagnosis Route
Scott Adams replied to AdelaW's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
Your situation highlights a frustrating gray area in celiac diagnosis. While your weak positive tTG-IgG (6) initially seemed borderline, your biopsy results tell a different story—moderate villous blunting, crypt hyperplasia, and intraepithelial lymphocytes are classic Marsh Stage 3a changes that strongly indicate celiac disease, especially combined with y... -
Histamine intolerance and supplements
Scott Adams replied to Jsingh's topic in Related Issues & Disorders
Your observations about fermented foods, high-histamine foods (like avocado and tomatoes), and neurological reactions strongly suggest histamine intolerance (HIT), even if it's challenging to get medical confirmation. Since many allergists don't yet recognize HIT as a standard diagnosis, you might have better luck with a functional medicine doctor or naturopath... -
Duodenum biopsy result confusion
Scott Adams replied to jamiet06's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
Your biopsy findings—specifically the intra-epithelial lymphocytosis with normal villi—are what we call "Marsh Stage 1" changes, which can indeed suggest early or potential celiac disease, especially given your ongoing digestive symptoms (bloating, diarrhea). While these changes aren’t definitive for celiac on their own (they can also occur with H. pylor... -
Scott Adams reacted to a post in a topic:
Duodenum biopsy result confusion
-
European travel with Celiac Disease
Scott Adams replied to CJF's topic in Traveling with Celiac Disease
Traveling to the UK with celiac disease is actually one of the easier European destinations thanks to strong allergen labeling laws and widespread awareness. Since Road Scholar is already aware of your dietary needs, take these extra steps for peace of mind: First, pack gluten-free translation cards (even though English is spoken, these clearly explain cross... -
Second child with Celiac
Scott Adams replied to lizzie42's topic in Parents, Friends and Loved Ones of Celiacs
Your son's situation highlights an important reality about celiac disease - it doesn't always present with classic symptoms. While his tTG-IgA result being 12 times the upper limit is strongly indicative of celiac disease (false positives at that level are extremely rare), you're absolutely right to confirm with the full celiac panel before proceeding with... -
Great question! Breyers has historically been a reliable gluten-free option, but it's smart to double-check since formulations can change. While Breyers no longer labels most flavors as "gluten-free" on packaging, their website's allergen guide states that many classic flavors—including Natural Vanilla, French Vanilla, and Black Cherry—are still made wit...