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Coping with Celiac Disease
Share stories, techniques, and information to help others deal with the disease and the gluten-free diet.
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Recent Activity
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- OldNavyWife54 commented on Scott Adams's article in Additional Concerns1Boomer Grandpa's Dangerous Test Leaves Celiac Child Seriously Ill
This man reminds me of my mother and my siblings. They never took my diagnosis seriously and were always dismissive of it. It took me to age 53 to get diagnosed and it made a huge difference in my health once I went 100% gluten free, but they still made light of it. So in 2016 when I was asked to take in my elderly mother, and later my younger brother...- autoimmune disorder
- celiac disease
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- RMJ replied to matts's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms15Potential diagnosis
With the range and units it does not make any sense for that test to be for Tissue transglutaminase IgA. That normal range would be very logical for total IgA. Please ask your GP when you see him/her. -
- cristiana replied to matts's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms15Potential diagnosis
Just repeating what my gastroenterologist was saying. Sorry - not a helpful post of mine, as I wasn't even sure what he meant! -
- matts replied to matts's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms15Potential diagnosis
That’s interesting thank you. I’ll definitely be going back to the GP on Monday and I’ll update- 1
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- Scott Adams replied to HannahF's topic in Coping with Celiac Disease2Oatmilk and oats
I agree with @trents--Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. Your...
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Posts
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With the range and units it does not make any sense for that test to be for Tissue transglutaminase IgA. That normal range would be very logical for total IgA. Please ask your GP when you see him/her.
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Just repeating what my gastroenterologist was saying. Sorry - not a helpful post of mine, as I wasn't even sure what he meant!
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That’s interesting thank you. I’ll definitely be going back to the GP on Monday and I’ll update
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By Scott Adams · Posted
I agree with @trents--Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. Your son may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/ -
By Scott Adams · Posted
Welcome to the forum. I just want to mention that B9 is a vitamin where too much can be toxic: Vitamin B9 (Folate): The UL for Folic Acid is set at 1,000 mcg (1 mg) per day for adults. This limit primarily applies to synthetic folic acid found in supplements and fortified foods, not naturally occurring folate in food. High intake of folic acid can mask the symptoms of Vitamin B12 deficiency, which can lead to neurological damage if left untreated. This is because folic acid supplementation can correct anemia caused by B12 deficiency without addressing the underlying neurological damage. Some studies suggest that excessive folic acid intake might increase the risk of certain cancers, such as colorectal cancer, particularly in individuals who have precancerous lesions.
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