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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 4,236 views
      Shelley Case, B. Sc., RD

      Focus on Flax

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

      0 comments 6,883 views
      Carol Fenster, Ph.D.

      Fabulous Gluten-Free Focaccia

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

      0 comments 4,932 views
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      Laura Yick

      The Non-flat World of Celiac Disease

      By Laura Yick, in Spring 2003 Issue,

      0 comments 4,531 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 5,087 views
      Connie Sarros

      Gluten-Free Bread Bugaboos

      By Connie Sarros, in Spring 2003 Issue,

      6 comments 28,974 views
      Danna Korn

      Unique Gluten-Free Grains

      By Danna Korn, in Spring 2003 Issue,

      10 comments 69,731 views
      Michelle Melin-Rogovin

      Refractory Sprue

      By Michelle Melin-Rogovin, in Spring 2003 Issue,

      12 comments 43,267 views

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  • Recent Activity

    1. trents
      - trents replied to brian weinstein's topic in Coping with Celiac Disease
      1

      Cigars

      Welcome to the forum, @brian weinstein! Gluten is a protein found in wheat barley and rye kernels. Pectin is a polysaccharide (a very complex sugar) found in the cell walls of fruits and vegetables. It is most commonly used as a thickening agent in food products, particularly jellies. So, pectin is naturally gluten free. That is not to the...
    2. brian weinstein
      - brian weinstein posted a topic in Coping with Celiac Disease
      1

      Cigars

      i have a question i called 3 cigar manufacturers alec bradley, olivia and camacho to ask if any of their cigars are gluten free? camacho told me that their cigars are made with pectin does that mean they are gluten free? does anyone know the correct answer please let me know text me at (347) 219-6325 ty
    3. lizzie42
      - lizzie42 replied to lizzie42's topic in Coping with Celiac Disease
      2

      Is tTG 9 normal after 4 months gluten-free?

      It says normal is less than 5.
    4. RMJ
      - RMJ replied to lizzie42's topic in Coping with Celiac Disease
      2

      Is tTG 9 normal after 4 months gluten-free?

      The test result will never be shown as zero because the most negative the result can be reported as is less than the lowest amount the test can detect. For example, you might see <2. What is the normal range for your daughter’s test? Antibodies can hang around in the body for a while. Even if her result is not yet in the normal range, going from m...
    5. lizzie42
      - lizzie42 posted a topic in Coping with Celiac Disease
      2

      Is tTG 9 normal after 4 months gluten-free?

      My daughter has been gluten-free about 4 months. Prior, her tTG was over 100 (test maxed at 100). Her liver, iron, vit d are all normal again and she has grown 2 inches and gained 4.5 pounds in just 4 months! It's amazing. But her tTG is still at 9. Is that normal or should it be zero? Is she still getting gluten? We are SO strict. We don't eat out. She...
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