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Coping with Celiac Disease
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Recent Activity
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- Wheatwacked replied to Jmartes71's topic in Coping with Celiac Disease14Related issues
Did they ever tell you specifically which vitamins would interfere with which tests? Fermented pickles source of thiamine and other B-vitamins, The fermentation process with lactic acid bacteria increases the nutrient value. Colonies of beneficial bacteria can help crowd out the the bad SIBO. Have you had the rash biopsied for Dermatitus Herpetiformus... -
- sc'Que? commented on Celiac.com Sponsor: Review's article in Product Reviews2Bold Taste, No Alcohol & Crafted to Remove Gluten: Daura Non-Alc Beer Takes Alcohol-Free Beer to the Next Level
I'm being SERIOUS here! Absolutely none of the styles of beer I use to drink are ever represented in the gluten-free market. -
- Theresa2407 replied to Aya77's topic in Gluten-Free Foods, Products, Shopping & Medications9Books about celiac
You are correct. Same place. I have used their site for so long and have it bookmarked. Still living in past. Our support group was affiliated with them. -
- Known1 replied to Aya77's topic in Gluten-Free Foods, Products, Shopping & Medications9Books about celiac
Hmm, I think you mean the Gluten Intolerance Group®? Their website is not gig.net. Maybe it was at one point? I am new to all of this, but did find their website here: https://gluten.org/ Kind Regards, Known1 -
- knitty kitty replied to Colleen H's topic in Coping with Celiac Disease3Barilla gluten free pasta
@Scott Adams, You're right about corn and wheat not sharing similarities in the 33-mer peptide segment of gluten. Corn has a completely different peptide that causes an autoimmune reaction because it attaches to HLA-DQ8. Casein in dairy shares with wheat similarities in the33-mer peptide chain. Sorry about the oversimplification. Maize...
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Posts
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By Wheatwacked · Posted
Did they ever tell you specifically which vitamins would interfere with which tests? Fermented pickles source of thiamine and other B-vitamins, The fermentation process with lactic acid bacteria increases the nutrient value. Colonies of beneficial bacteria can help crowd out the the bad SIBO. Have you had the rash biopsied for Dermatitus Herpetiformus? Atopic Dermatitis and dermatitis herpetiformis share symtoms and atopic dermatitis patients have higher risk of dermatitis herpetiformis. dermatitis herpetiformis is a symptom of Celiac diagnosis. When I had the carotid artery stent, the hospital put down "wheat allergy" for the food service. I guess allergy puts the fear of god in them more than the misunderstood Celiac Disease. Whatever keeps me alive in this world. -
By Theresa2407 · Posted
You are correct. Same place. I have used their site for so long and have it bookmarked. Still living in past. Our support group was affiliated with them. -
Hmm, I think you mean the Gluten Intolerance Group®? Their website is not gig.net. Maybe it was at one point? I am new to all of this, but did find their website here: https://gluten.org/ Kind Regards, Known1
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By knitty kitty · Posted
@Scott Adams, You're right about corn and wheat not sharing similarities in the 33-mer peptide segment of gluten. Corn has a completely different peptide that causes an autoimmune reaction because it attaches to HLA-DQ8. Casein in dairy shares with wheat similarities in the33-mer peptide chain. Sorry about the oversimplification. Maize Prolamins Could Induce a Gluten-Like Cellular Immune Response in Some Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC3820067/ -
By Scott Adams · Posted
I just want to mention that corn and wheat do both contain storage proteins (corn has zein, wheat has gliadin and other gluten proteins), and there are some small similarities in certain amino acid sequences. However, those similarities are not considered medically equivalent, and corn proteins do not trigger the autoimmune response of celiac disease in the vast majority of people with celiac. Celiac disease specifically involves an immune reaction to gluten peptides found in wheat, barley, and rye. Corn is classified as gluten-free because its proteins do not activate that same immune pathway in most individuals. Although corn intolerance is very real, the explanation about the proteins being the same is oversimplified to the point where it's not accurate.
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