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Recent Activity
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- knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease4Is tTG 9 normal after 4 months gluten-free?
@lizzie42, I have dermatitis herpetiformis outbreaks when I am exposed to foods high in iodine. Iodine can cause dermatitis herpetiformis to flair up badly. So I avoid high iodine foods like dairy products, crustaceans (shrimp, crab, lobster, shellfish), Eggs, and iodized table salt. Spinach, potatoes, kale, and kelp are high in iodine, too. The... -
- Scott Adams replied to MegRCxx's topic in Gluten-Free Foods, Products, Shopping & Medications4
How to work through food paranoia
The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product... -
- jeff pine replied to max it's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms2Hi Ya All, Dr. just. Told me I have one celiac marker. I have been taking multiple blood test for thin Dr for years. Why couldn’t he have mentioned this! Anyway my functional med practitioner
hi Ya Trent, I really like my gastroenterologist; he mentioned it casually. maybe he thought I knew it. These tele appointments are good for getting to the point. I think he used the marker word. I will ask. PTL. -
- Shelley22 commented on Scott Adams's article in Diagnosis, Testing & Treatment1Emerging Celiac Disease Treatments: Will Any Allow Gluten Consumption Again? (+Video)
I am glad that there are so many things that are so many studies out there. I thought that CNP-101, or TAK-101 was already in phase 2 studies. Also, I have read some conflicting comments that KAN-101 was very recently terminated early, even though it has shown very promising results. A participant was told that they are losing too much funding from our...- alternative
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- trents replied to MegRCxx's topic in Gluten-Free Foods, Products, Shopping & Medications4How to work through food paranoia
@MegRCxx, it is common for people with celiac disease to have other food intolerances as well. Most common offenders are oats (even gluten free oats) and dairy. Soy, eggs and corn are less common but not rare. So, factor into your consideration.
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By knitty kitty · Posted
@lizzie42, I have dermatitis herpetiformis outbreaks when I am exposed to foods high in iodine. Iodine can cause dermatitis herpetiformis to flair up badly. So I avoid high iodine foods like dairy products, crustaceans (shrimp, crab, lobster, shellfish), Eggs, and iodized table salt. Spinach, potatoes, kale, and kelp are high in iodine, too. The antibodies that cause dermatitis herpetiformis are tTg 3 IgA. The tests for Celiac Disease measure tTg 2 IgA antibodies. The dermatitis herpetiformis tTg3 antibodies can hang around for two years or more and become more active when exposed to iodine without having gluten present. Dermatitis Herpetiformis is pressure sensitive and are apt to form under tight clothing like belts, bras and underwear, seams on tight clothing, etc. I find tallow balm (Vintage Traditions is my favorite gluten free brand) eases the itching and helps heal the blisters without scaring. Niacin Vitamin B 3 helps the body rid itself of the dermatitis herpetiformis antibodies. Niacin is one of eight essential B vitamins which should all be supplemented together because they all work together in concert. Niacin is instrumental in the body's production of Serotonin, the feel good neurotransmitter. The body turns Niacin into Tryptophan, which is used to make Serotonin. So when I have dermatitis herpetiformis flairs, I also take Tryptophan at bedtime, and Niacin and a B Complex during the day. Hope this helps! I know how miserable dermatitis herpetiformis can be. -
By Scott Adams · Posted
The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat. -
hi Ya Trent, I really like my gastroenterologist; he mentioned it casually. maybe he thought I knew it. These tele appointments are good for getting to the point. I think he used the marker word. I will ask. PTL.
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@MegRCxx, it is common for people with celiac disease to have other food intolerances as well. Most common offenders are oats (even gluten free oats) and dairy. Soy, eggs and corn are less common but not rare. So, factor into your consideration.
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Thank you @Scott Adams!! I will definitely have a read through these! If anyone is curious to what i had eaten and am worried about it was the tescos finest frozen bourginoun and creamy mash, only allergen stated was milk but it does contain yeast extract which i am aware can be a bit of an odd one. Once again thank you 🙏🏻
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