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  • Spring 2005 Issue

    Journal of Gluten Sensitivity Spring Issue - Volume 4, Number 2.

    Originally published April 4, 2005.

    9 articles in this category
      Jeanne Donnelly

      Confessions of an Undiagnosed Celiac

      By Jeanne Donnelly, in Spring 2005 Issue,

      10 comments 7,000 views
      LynnRae Ries

      No Cook No Bake Summertime Snacks

      By LynnRae Ries, in Spring 2005 Issue,

      2 comments 5,101 views
      Scott Adams

      How to Get Your Family to Eat Healthy

      By Scott Adams, in Spring 2005 Issue,

      0 comments 3,569 views
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      John Kernohan

      Ten Natural Approaches to Treating Food Allergy

      By John Kernohan, in Spring 2005 Issue,

      0 comments 7,274 views
      Scott Adams

      Life Management: Teenagers and Young Adults

      By Scott Adams, in Spring 2005 Issue,

      0 comments 4,076 views
      Karen Robertson

      Dining Out With Gluten-Free Children

      By Karen Robertson, in Spring 2005 Issue,

      1 comment 5,491 views
      Danna Korn

      Planes, Trains, and Automobiles: Tips for Gluten-Free Travel

      By Danna Korn, in Spring 2005 Issue,

      5 comments 25,650 views
      Dr. Ron Hoggan, Ed.D.

      Celiac Disease—Gluten Sensitivity: What's the Difference?

      By Dr. Ron Hoggan, Ed.D., in Spring 2005 Issue,

      8 comments 97,382 views
      Danna Korn

      Venturing Out of the House: Restaurant Realities by Danna Korn

      By Danna Korn, in Spring 2005 Issue,

      4 comments 22,982 views

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  • Recent Activity

    1. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to JForman's topic in Coping with Celiac Disease
      10

      7yo struggling!

      For people of European ancestry, 2% is about average, depending on which study you look at. For Asian ancestry it can be higher. For full Sub-Saharan African ancestry it is zero, but in practice they tend to have trace amounts due to migration back into Africa. While each individual may have 1-3% Neanderthal DNA, it is not always the same DNA that is Neanderthal...
    2. suek54
      - suek54 replied to JForman's topic in Coping with Celiac Disease
      10

      7yo struggling!

      I believe most of us have tiny but still traceable neanderthal components in our DNA. If you have 2% it is considered high. It would be interesting to test the DNA of those with coeliacs and other autoimmune conditions to see whether we have a high neanderthal percentage. ? Sue
    3. Harry Jones
      - Harry Jones commented on glutenfreelexi's blog entry in GlutenFreeLexi's Blog
      6

      Need Some Feedback Please

      I don't know but I can ask my dad if he knows about it and thank you for telling me .
    4. BelleDeJour
      - BelleDeJour replied to BelleDeJour's topic in Dermatitis Herpetiformis
      27

      Dermatitis Herpetiformis - follow up dermatology appointment coming up

      Thank you @suek54! @trents she did mention doing it and asked if I had any of the little bumps left. I only had a few on my feet which I can feel but they are not very visible. She couldn't really see them but I said it was okay for her to touch me and when she did, she said she could feel them. My feet in particular were covered in them a few weeks...
    5. knitty kitty
      - knitty kitty replied to Russ H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      Fiber-Metabolizing Bacteria Could Boost Gut Health in Celiac Disease

      Dutch processing (alkalization) reduces the polyphenols! Do check the labels on cocoa powder and avoid those stating it has been through Dutch processing. Hershey's and Nestles don't use Dutch processing. Ghirardelli's does use Dutch processing.
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