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Post Diagnosis, Recovery & Treatment of Celiac Disease
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Recent Activity
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- John767 replied to annamarie6655's topic in Gluten-Free Foods, Products, Shopping & Medications12Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing
DiGiornos gluten free pizza at one point was made from a dough derived of wheat starch...yet they were able to call it gluten free probably because it came in at under 20ppm for gluten. Apparently the recipe was changed and the pizza not longer contains a wheat starch derived crust. As for the Heinz dressing, it could be an issue with cross contamination... -
- Wheatwacked replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms9Blood results
Here is an article that explains test results and what they mean. Testing for Celiac Disease is so elusive, any positive, unless a lab error false positive, is evident of Celiac. It is easier to be in denial, tnan committing to gluten free. Like not believing a pregnancy test. Denial will lead to more suffering. Are You Confused About Your Celiac... -
- Wheatwacked replied to Waterdance's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms11
Diagnosed gluten allergy but not Celiac
I believe that what triggers acute Celiac Disease is vitamin D deficiency. When we have stress it depletes our already low vitamin D, (40% to 60% of us in the industrial world are deficient) allowing the Celiac genes and the immune system to run amuck. At 93 ng/ml 25(OH)D blood level, the last time I accidentally glutened myself, all that I got was a runny... -
- Heatherisle replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms9Blood results
Thanks for your reply. She has been given a date for her endoscopy, 28th of this month, so hopefully she’ll know for sure if she definitely has coeliac. Needless to say she’s dreading it!!!! -
- Russ H replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms9Blood results
That is more than 10x the standard range, so a strong positive. In the UK for children and adults under the age of 55, at least 10x the standard range is sufficient to be diagnosed without having an endoscopy. The NICE guidelines are are different for children in that a referral to a gastroenterologist is also recommended for diagnosis. https://www.coeliac...
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DiGiornos gluten free pizza at one point was made from a dough derived of wheat starch...yet they were able to call it gluten free probably because it came in at under 20ppm for gluten. Apparently the recipe was changed and the pizza not longer contains a wheat starch derived crust. As for the Heinz dressing, it could be an issue with cross contamination with wheat barley and or rye somewhere during the production process. If you read how Frito-Lays (on their website) designates items gluten free, you will understand the variances in the lengths companies go through in deciding when to put on a gluten free label and when not--Frito-Lays is pretty solid. Also being in Canada, they may follow a common international rule of less than 20ppm of gluten is all that is required to be labeled gluten free regardless of the grains used to manufacture the product (common in Europe, Central, and South America)...it took a couple of really rough mornings after consuming some Dura Damm (labeled as gluten free outside the USA) for me to realize that it was a gluten reduced beer. Same with Mahou Beer which actually says in Spanish "suitable for celiacs", unfortunately it is not suitable for this celiac and of course the following day was really rough as well...really take the time to read the ingredients because had I read the ingredients of Mahou's "suitable for celiacs" "sin gluten" beer I would have noticed that it was made from cabada (Spanish for barley)...hope this helps...
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By Wheatwacked · Posted
Here is an article that explains test results and what they mean. Testing for Celiac Disease is so elusive, any positive, unless a lab error false positive, is evident of Celiac. It is easier to be in denial, tnan committing to gluten free. Like not believing a pregnancy test. Denial will lead to more suffering. Are You Confused About Your Celiac Disease Lab Results? -
By Wheatwacked · Posted
I believe that what triggers acute Celiac Disease is vitamin D deficiency. When we have stress it depletes our already low vitamin D, (40% to 60% of us in the industrial world are deficient) allowing the Celiac genes and the immune system to run amuck. At 93 ng/ml 25(OH)D blood level, the last time I accidentally glutened myself, all that I got was a runny nose and burning eyes three days later. It took 8 years, taking 10,000 IU a day to get to this blood level. Vitamin D Is Not as Toxic as Was Once Thought Possible Role of Vitamin D in Celiac Disease Onset So true. If I am working on something I'm enjoying, I put off eating because after I eat I mostly feel worse. Not so much anymore, but it's been a life long struggle with the anorexia. M&M Peanuts is a good go-to snack. For the dairy Kosher Dill pickles, brine fermented, not vinegar quick pickles (vinegar kills the bacteria), will repopulate your gut with Lactobacillus that exretes lactase, the reason adults are not lactose intolerant. Also, grassfed milk has less omega 6 fatty acids than commercial grain fed dairy. Grassfed omega 6:3 ratio is 1:1; Organic milk 3:1; Commercial Dairy 5:1. Omega 6 causes inflammation. The typical western diet is 14:1. Wheat flour is 22:1. A good reason not to eat gluten. Here is a list: High omega-3/low omega-6 I find it interesting that the new diagnosis of Non Celiac Gluten Sensitivity was created 10 years after Norman Borlaug, "the father of the Green Revolution" and our modern grain crops, received the Nobel Peace Prize in 1970. -
By Heatherisle · Posted
Thanks for your reply. She has been given a date for her endoscopy, 28th of this month, so hopefully she’ll know for sure if she definitely has coeliac. Needless to say she’s dreading it!!!! -
That is more than 10x the standard range, so a strong positive. In the UK for children and adults under the age of 55, at least 10x the standard range is sufficient to be diagnosed without having an endoscopy. The NICE guidelines are are different for children in that a referral to a gastroenterologist is also recommended for diagnosis. https://www.coeliac.org.uk/healthcare-professionals/diagnosis/how-to-test/ https://www.coeliac.org.uk/healthcare-professionals/diagnosis/diagnosis-in-children/
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