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  • Spring 2003 Issue

    Journal of Gluten Sensitivity Spring Issue - Volume 2, Number 2.

    Originally published April 14, 2003.

    8 articles in this category
      Chaitan Khosla, Ph.D.

      Update on the Important Work of the Celiac Sprue Research Foundation

      By Chaitan Khosla, Ph.D., in Spring 2003 Issue,

      0 comments 4,376 views
      Shelley Case, B. Sc., RD

      Focus on Flax

      By Shelley Case, B. Sc., RD, in Spring 2003 Issue,

      0 comments 7,974 views
      Carol Fenster, Ph.D.

      Fabulous Gluten-Free Focaccia

      By Carol Fenster, Ph.D., in Spring 2003 Issue,

      0 comments 5,584 views
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      Laura Yick

      The Non-flat World of Celiac Disease

      By Laura Yick, in Spring 2003 Issue,

      0 comments 5,116 views
      Dr. Ron Hoggan, Ed.D.

      Diabetes Mellitus: More than a Complication of Celiac Disease

      By Dr. Ron Hoggan, Ed.D., in Spring 2003 Issue,

      0 comments 5,667 views
      Connie Sarros

      Gluten-Free Bread Bugaboos

      By Connie Sarros, in Spring 2003 Issue,

      6 comments 29,550 views
      Danna Korn

      Unique Gluten-Free Grains

      By Danna Korn, in Spring 2003 Issue,

      10 comments 70,497 views
      Michelle Melin-Rogovin

      Refractory Sprue

      By Michelle Melin-Rogovin, in Spring 2003 Issue,

      12 comments 43,998 views

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  • Recent Activity

    1. trents
      - trents replied to yellowstone's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      What foods can trigger a response in people with gluten sensitivity?

      Welcome to the forum, @yellowstone! The most common ones seem to be dairy (casein), oats, eggs, soy and corn. "Formed" meat products (because of the "meat glue" used to hold their shape) is a problem for some. But it can be almost anything on an individual basis as your sensitivity to rice proves, since rice is uncommonly a "cross reactor" for celiacs. Some...
    2. yellowstone
      - yellowstone posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      What foods can trigger a response in people with gluten sensitivity?

      What foods can trigger a response in people with gluten sensitivity? I've read that there are foods that, although they don't contain gluten, can cause problems for people with gluten sensitivity because they contain proteins similar to gluten that trigger a response in the body. I've seen that other cereals are included: corn, rice... also chicken, casein...
    3. Jmartes71
      - Jmartes71 replied to Ginger38's topic in Related Issues & Disorders
      13

      Shingles - Could It Be Related to Gluten/ Celiac

      Shingles is dormant and related to chicken pox when one has had in the past.Shingles comes out when stress is heightened.I had my 3rd Shingles in 2023.
    4. knitty kitty
      - knitty kitty replied to Ginger38's topic in Related Issues & Disorders
      13

      Shingles - Could It Be Related to Gluten/ Celiac

      Here's one more that shows Lysine also helps alleviate pain! Exploring the Analgesic Potential of L-Lysine: Molecular Mechanisms, Preclinical Evidence, and Implications for Pharmaceutical Pain Therapy https://pmc.ncbi.nlm.nih.gov/articles/PMC12114920/
    5. Flash1970
      - Flash1970 replied to Ginger38's topic in Related Issues & Disorders
      13

      Shingles - Could It Be Related to Gluten/ Celiac

      Thank you for the links to the articles. Interesting reading. I'll be telling my brother in law because he has a lot of pain
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