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Research Projects, Fundraising, Epidemiology, Etc.
This category deals with various proposed and ongoing research projects, including the any fundraising for those projects, and also covers research regarding celiac disease epidemiology.134 articles in this category
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Recent Activity
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- Theresa2407 replied to Leeloff's topic in Gluten-Free Foods, Products, Shopping & Medications67How Come Gluten Didnt Bother Me In Italy
Maybe you have a low intolerance to Wheat. Rye, Barley and Malt are the gluten in Celiac disease. It has always been stated Wheat and Gluten, not just a Wheat intolerance. Barley will keep me in bed for (2) weeks. Gut, Migrains, Brain fog, Diahrea. It is miserable. And when I was a toddler the doctor would give me a malt medicine because I always... -
- Gigi2025 replied to Leeloff's topic in Gluten-Free Foods, Products, Shopping & Medications67How Come Gluten Didnt Bother Me In Italy
Thanks much Scott. Well said, and heeded. I don't have Celiac, which is fortunate.- 1
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- Scott Adams replied to anonymoushappygirl's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms1Possible celiac - need advice
Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that? 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 replied to Jades Journey's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms2
Celiac or not??
It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough... -
- Scott Adams replied to Leeloff's topic in Gluten-Free Foods, Products, Shopping & Medications67
How Come Gluten Didnt Bother Me In Italy
There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial...
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