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Additional Celiac Disease Concerns
Have wheat and gluten changed over time? Is the wheat we consume today substantially different to the wheat we ate fifty or one-hundred years ago? These are interesting questions that have invited a good deal of speculation, but so far, at least, no good answers.
There's been a great deal of excitement, and plenty of confusion, among celiac sufferers about a drug that breaks down gluten into harmless smaller molecules. The good news is that the drug, GluteGuard, has shown some early promise in treating mild gluten intolerance randomized human trials. The drug is also currently available in UK and Australia, as a "complementary medicine," a category does not require any proof that it actually works.
Feeding kids restricted to a "special" diet due to food allergies or sensitivities can be both challenging and expensive. Two Kansas moms turned their experience meeting those challenges with their own children into a full-blown community service, dedicated to helping parents feed kids with food allergies on the cheap.
Scientists have devised a universal gluten cross-contamination checklist they hope will help to reduce gluten contamination in the food services industries. The newly created food services checklist was compiled after an extensive literature review, input from 11 different experts with PhDs and experience with food services and/or gluten and celiac issues, along with documents from various organizations such as the Gluten-Free Certification Program from the Canadian Celiac Association.
In my practice, I have had the pleasure and honor of helping hundreds of people reverse their diabetes and put their autoimmune diseases into remission. One of the many things that we test for is gluten reactivity. The research, much of which has been cited in our book on gluten, Lose the Gluten, Lose your Gut.
Getting in a good gluten-free groove can be a challenge for college students.
Irish food manufacturer Largo, whose snack products include Tayto, has admitted it sold gluten-contaminated crisps.
A diagnosis of pellagra will likely have many other disease presentations, not limited to acne, rosacea (dermatitis) skin rashes, depression, anxiety, dementia, etc., as well. Seventy-five or more years ago the symptoms of Pellagra were commonly diagnosed as separate diseases that were known to be of a common cause.
Ever since I was a young girl I have always had a bad stomach. Last year, when I was 16, I decided to move to London. Circumstances became difficult, and I ended up becoming physically and mentally ill, which included anorexia nervosa and then onset depression and trauma, as well as almost crippling anxiety.
Before my dog Amber's health started to fall apart, I had observed friends and family members on their gluten free journeys without ever considering this could be a solution for me. Years of periodic juice fasting, vegan and vegetarian diets, and then finally a GMO-free, semi-vegetarian lifestyle, had never led me to consider complete and total gluten free eating, until Amber.
Quaker Oats UK has launched several gluten-free oat products, including a free-from variant and a yogurt-based breakfast pouch range.
For many years, nutritionists, doctors and the media declared a low-fat diet as an effective method of losing weight, lowering the level of so-called "bad cholesterol", and preventing health problems. We have since seen that it is not only fat intake but also the type of fat we eat is of paramount importance.
I have previously criticized the use of a single blind test protocol for a gluten free diet. In past issues of The Journal of Gluten Sensitivity I have also been critical of some double blind research protocols for investigating dietary variables for a variety of reasons not relevant to the current topic.
Just when you think you've heard everything, something brand new enters the arena. When it comes to non-dietary sources of gluten, I think of things such as lipstick (it's not a food but we still eat some of it), Play-Doh (also not a food but if you've ever seen children playing with it, you'll note that some ingestion occurs), and some cosmetic items like body lotions and shampoos.
About 8% of people with celiac disease have a sensitivity to oats. Could that be an issue for some celiacs eating Cheerios and other General Mills products?
New gluten-free information continually appears on the scene through journals like this one and others. It helps direct many towards a more robust life. Millions of people however are left in the shadows, confused and frustrated because they have low health literacy; lacking the ability to access, understand, and process health information and services.
Are doctors asking enough questions about gluten-free diet compliance in the patients with celiac disease?
The title of my article might seem a little shocking to most of the celiac community. Why wouldn't I want restaurants to offer high quality, safe meals to those who suffer from celiac disease or from non-celiac gluten intolerance so they could also enjoy dining out with their family and friends like everyone else?