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Recent Activity
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- Wheatwacked replied to Kwinkle's topic in Related Issues & Disorders7A question - eggs & dairy
As @trents stated the pancreas does not produce lactase enzyme. Most humans lose the ability to create enough lactase. Some say milk is only for babies. But, by eating brined fermented foods like dill pickles and sourkraut, the Lactobacillus from these foods set up colonies in your gut and excrete lactase so we can eat dairy. Most pickles sold in supermarkets... -
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- Heatherisle replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms6Blood results
Her result for the TTG Ab (IgA) was 19. Lab range 0.0 - 0.7. U/ml. -
- trents replied to jeffpine's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms2Should I be screened for celiac disease?
TTG would refer to a blood antibody test. Not valid if you are already eating gluten free or mostly so. DQH would refer to a genetic test to see if you possess either or both of the two genes that have been connected most strongly to developing active celiac disease. The genetic test is more of a rule out measure than a diagnostic test as about 40% of the...- 1
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- Scott Adams replied to JessicaAnderson's topic in Gluten-Free Foods, Products, Shopping & Medications1
gluten-free Canada finds
Tell him to get me a case...just kidding! I wonder why they are not labelled gluten-free here in the USA? They don't have gluten ingredients.
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By Wheatwacked · Posted
As @trents stated the pancreas does not produce lactase enzyme. Most humans lose the ability to create enough lactase. Some say milk is only for babies. But, by eating brined fermented foods like dill pickles and sourkraut, the Lactobacillus from these foods set up colonies in your gut and excrete lactase so we can eat dairy. Most pickles sold in supermarkets are quick pickled, the vinegar gives them the texture and taste, but not the nutritional benefits. Vinegar's acidity can inhibit or even kill Lactobacillus strains. They need to be salt fermented. And antibiotics kill them along with their prescribed target. I used to make my own. It takes about 10 days, depending on the sourness and crunchiness you prefer, then store in the fridge. Bubbies Kosher Dill pickles and Ba-Tampte are the one's my Publix carries in the refrigerate area. Never both at the same time though. And there's Katz's Delicatessen in NY will ship. I loved everything at Katz's. Naturally Fermented Pickles [The Complete Guide] Regarding the fats in milk. Commercial dairies use additives to the feed to increase milk volume and milkfat. Unfortunately the fat added are the C:16 fats but not the C:18 healthy fats, giving commercial dairies milk an omega 6:3 ratio of 5:1, inflammatory. Organic milk's (30% pasture fed) ratio is 3:1 and Grassfed milk is 1:1. Grass fed (pasture fed) milk in my opinion tastes much better, and is less inflammation. It tastes so good, like the milk the milkman delivered to us in the fifties. Another case of how overprocessed our food is today. Even the 0%Fat Grassmilk tastes good. Only Ireland and New Zealand produce mostly pasture fed milk commercially. -
By Heatherisle · Posted
Her result for the TTG Ab (IgA) was 19. Lab range 0.0 - 0.7. U/ml. -
TTG would refer to a blood antibody test. Not valid if you are already eating gluten free or mostly so. DQH would refer to a genetic test to see if you possess either or both of the two genes that have been connected most strongly to developing active celiac disease. The genetic test is more of a rule out measure than a diagnostic test as about 40% of the general population have one or both of those genes but only about 1% of the general population develops active celiac disease. If you don't have the genes but gluten causes you issues then the conclusion is NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. So, the genetic testing helps with a differential diagnosis. I don't know about the 2P. 2 Pairs of genes?
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By Scott Adams · Posted
Tell him to get me a case...just kidding! I wonder why they are not labelled gluten-free here in the USA? They don't have gluten ingredients. -
By Pamela Kay · Posted
Glad this helped. There are lots of alternative breads out there, so someone has likely made some sort of paleo bread with no grain. And if you bake, experiment with some of the alternative flours to see what you can come up with. If you commit to the gluten-free diet 100%, you may want to do a bit of research on some of the tricker aspects of getting gluten out of your diet, such as cross contamination in the home kitchen (pots and pans, cutting boards, toaster, airborne flour). Don't feel you have to do everything at once, or let this overwhelm you. I've always said that going gluten free is a process, not a moment. The reason I mention this is that, if you think you are gluten-free, but still having symptoms, you may realize that even minute amounts of gluten cause a reaction for a while. Let me know if you have any questions. Pam
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