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    • Scott Adams

      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Other Food Intolerance and Leaky Gut Issues
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Discussions about additional non-gluten food intolerance issues, including cow's milk (casein), soy, eggs, corn, etc.

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    Jefferson Adams
    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
    Simmer quinoa in water and chicken broth until tender.
    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
    The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow.
    To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center.
    Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification.
    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
    Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”
    Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities.
    Read more.

    Zyana Morris
    Celiac.com 05/17/2018 - Celiac disease is not one of the most deadly diseases out there, but it can put you through a lot of misery. Also known as coeliac, celiac disease is an inherited immune disorder. What happens is that your body’s immune system overreacts to gluten and damages the small intestine. People who suffer from the disease cannot digest gluten, a protein found in grain such as rye, barley, and wheat. 
    While it may not sound like a severe complication at first, coeliac can be unpleasant to deal with. What’s worse is it would lower your body’s capacity to absorb minerals and vitamins. Naturally, the condition would cause nutritional deficiencies. The key problem that diagnosing celiac is difficult and takes take longer than usual. Surprisingly, the condition has over 200 identified symptoms.
    More than three million people suffer from the coeliac disease in the United States alone. Even though diagnosis is complicated, there are symptoms that can help you identify the condition during the early stages to minimize the damage. 
    Here is how you can recognize the main symptoms of celiac disease:
    In various studies conducted over years, the most prominent symptom of celiac disease is chronic diarrhea.
    People suffering from the condition would experience loose watery stools that can last for up to four weeks after they stop taking gluten. Diarrhea can also be a symptom of food poisoning and other conditions, which is why it makes it difficult to diagnose coeliac. In certain cases, celiac disease can take up to four years to establish a sound diagnosis.
    Another prominent symptom is vomiting.  
    When accompanied by diarrhea, vomiting can be a painful experience that would leave you exhausted. It also results in malnutrition and the patient experiences weight loss (not in a good way though). If you experience uncontrolled vomiting, report the matter to a physician to manage the condition.
    Since coeliac disease damages the small intestine, bloating is another common system. This is due to inflammation of the digestive tract. In a study with more than a 1,000 participants, almost 73% of the people reported bloating after ingesting gluten. 
    Bloating can be managed by eliminating gluten from the diet which is why a gluten-free diet is necessary for people suffering from celiac disease.
    Constant feeling of tiredness and low energy levels is another common symptom associated with celiac disease. If you experience a lack of energy after in taking gluten, then you need to consult a physician to diagnose the condition. Now fatigue can also result from inefficient thyroid function, infections, and depression (a symptom of the coeliac disease). However, almost 51% of celiac patients suffer from fatigue in a study.
    Itchy Rash
    Now the chances of getting a rash after eating gluten are slim, but the symptom has been associated with celiac disease in the past. The condition can cause dermatitis herpetiformis, which causes a blistering skin rash that occurs around the buttocks, knees, and elbows. 
    A study found out that almost 17% of patients suffering from celiac disease might develop dermatitis herpetiformis due to lack of right treatment. Make sure you schedule an online appointment with your dermatologist or visit the nearest healthcare facility to prevent worsening of symptoms.
    Even with such common symptoms, diagnosing the condition is imperative for a quick recovery and to mitigate the long-term risks associated with celiac disease. 
    ncbi.nlm.nih.gov  Celiac.com ncbi.nlm.nih.gov  mendfamily.com

    Jefferson Adams
    Celiac.com 05/16/2018 - Galectins are a family of animal lectins marked by their affinity for N-acetyllactosamine-enriched glycoconjugates. Galectins control several immune cell processes and influence both innate and adaptive immune responses. A team of researchers recently set out to assess the role of galectins, particularly galectin-1 (Gal-1), in the treatment of celiac disease.
    The research team included Victoria Sundblad, Amado A. Quintar, Luciano G. Morosi, Sonia I. Niveloni, Ana Cabanne, Edgardo Smecuol, Eduardo Mauriño, Karina V. Mariño, Julio C. Bai, Cristina A. Maldonado, and Gabriel A. Rabinovich.
    The researchers examined the role of galectins in intestinal inflammation, particularly in Crohn’s disease, ulcerative colitis, and celiac disease patients, as well as in murine models resembling these inflammatory conditions. 
    Maintaining the fine balance between host immunity and tolerance promotes gut homeostasis, and helps to prevent inflammation. To gain insight into the role of Gal-1 in celiac patients, the team demonstrated an increase in Gal-1 expression following a gluten-free diet along with an increase in the frequency of Foxp3+ cells. 
    The resolution of the inflammatory response may promote the recovery process, leading to a reversal of gut damage and a regeneration of villi. Among other things, the team’s findings support the use of Gal-1 agonists to treat severe mucosal inflammation. In addition, Gal-1 may serve as a potential biomarker to follow the progression of celiac disease treatment.
    Gut inflammation may be governed by a coordinated network of galectins and their glycosylated ligands, triggering either anti-inflammatory or pro-inflammatory responses. That network may influence the interplay between intestinal epithelial cells and the highly specialized gut immune system in physiologic and pathologic settings.
    The team’s results demonstrate that the anti-inflammatory and tolerogenic response associated with gluten-free diet in celiac patients is matched by a substantial up-regulation of Gal-1. This suggests a major role of this lectin in favoring resolution of inflammation and restoration of mucosal homeostasis. 
    This data highlights the regulated expression of galectin-1 (Gal-1), a proto-type member of the galectin family, during intestinal inflammation in untreated and treated celiac patients. Further study of this area could lead to better understanding of the mechanisms behind celiac disease, and potentially to a treatment of the disease.
    Front. Immunol., 01 March 2018.  
    The researchers in this study are variously affiliated with the Laboratorio de Inmunopatología, Instituto de Biología y Medicina Experimental (IBYME), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina; the Centro de Microscopía Electrónica, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Córdoba, Argentina; the Instituto de Investigaciones en Ciencias de la Salud (INICSA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina; the Laboratorio de Glicómica Funcional y Molecular, Instituto de Biología y Medicina Experimental (IBYME), Consejo de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina; the Sección Intestino Delgado, Departamento de Medicina, Hospital de Gastroenterología Dr. C. Bonorino Udaondo, Buenos Aires, Argentina; the Unidad de Patología, Hospital de Gastroenterología, Bonorino Udaondo, Buenos Aires, Argentina; the Instituto de Investigaciones, Universidad del Salvador, Buenos Aires, Argentina; and the Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina.

    Jefferson Adams
    Celiac.com 05/15/2018 - There is a good amount of anecdotal evidence that people with non-celiac gluten sensitivity can tolerate sourdough bread, but there is no good science to support such claims. To determine if sourdough bread help conquer wheat sensitivity, the Alberta Wheat Commission (AWC) is funding a team of researchers to see if the sourdough fermentation process can reduce or eliminate wheat components that trigger wheat sensitivity.
    The project will study the way the sourdough bread fermentation process breaks down proteins and carbohydrates in wheat flour.
    Chair of the AWC Research Committee, Terry Young, said new research suggests that wheat protein may not be the cause of gluten sensitivity in people without celiac disease. Longer fermentation, aka sourdough fermentation, is more common in Europe. Young says that reports indicate that “incidents of non-celiac sensitivity…are actually lower in Europe." He adds the current research will focus on the fermentation, but the future may include the development of wheat varieties for gluten sensitive individuals.
    The research will be led by food microbiologist at the University of Alberta, Dr. Michael Gänzle, who said the use of sourdough bread in industrial baking reduces ingredient costs and can improve the quality of bread as well.
    Dr. Gänzle wants to assess anecdotal claims that people with non-celiac wheat or gluten intolerance can tolerate sourdough bread. His team wants to “determine whether fermentation reduces or eliminates individual wheat components that are known or suspected to cause adverse effects.”
    The team readily admits that their project will not create products that are safe for people with celiac disease. They may, however, create products that are useful for people without celiac disease, but who are gluten sensitivity.
    The AWC is collaboratively funding the project with the Saskatchewan Wheat Development Commission, and the Minnesota Wheat Research Promotion Council, which will contribute $57,250, and $20,000, respectively. The research team will issue a report of its findings after the project is completed in 2021.
    Studies like this are important to shed light on the differences between celiac and non-celiac gluten sensitivity. Stay tuned for more developments in this exciting area of research.

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    •  I’ve been gluten free now for eight years. I have had two separate biopsies confirming celiac disease. I’ve had scopes since diagnosis that showed regrowth of microvilli. The diet has worked and I gained back all the weight that I lost before diagnosis.  Lately, I’ve had some alarming symptoms. I’m having trouble making certain expressions with my face, I have a very hard time finding words or pronouncing words. I’ve had loss of feeling in my hands And numbness in tingling. I also get strangled very easily when I’m drinking or eating. I’m experiencing a trimmer in my right hand particularly although I’ve never had a very steady hand. The doctor checked all my vitamins etc. and put me on vitamin D months ago, but other than that everything has been fine as far as blood work. I have not changed anything. Just wondering if any of you have experience this and if you found out what caused it. 
    • I see this is copied off someone's else's page- what's going on?
    • This thread is everything I have gone through, wow! I can write a book on my journey with celiac as well; from my fears of potentially having lymphoma cause of my symptoms (nights sweats, itchy skin at night, rashes) to actually diagnosing myself with Celiac Disease accurately thanks to accidentally trying Nestle's Cheerios for the first time last December that helped me get to the bottom of my symptoms.

      It was when my symptoms started to worsen in December, so I was reading random articles about how to detox your body, because I thought that was one of the reasons for my symptoms too (I was trying to stop thinking about the fact I might have blood cancer). Some article stated that we need more fiber and that fiber can be found in Cheerios. So I found a shop that sold them and bought a box. Upon eating it, I felt the nagging pain under my right ribcage/upper abdomen, which was usual for me so I didn't think much of it. It wasn't until I started to get a painful joint in my elbow as well as a stubborn itch that would occur every 5 mins as soon as I'd fall asleep. My neck, arms, legs, stomach.. it was everywhere and I couldn't fall asleep because it'd come back as soon as I'd fallen asleep.

      Three doctors, two female and one male, brushed my symptoms off completely. One of them told me that I was looking too much into it and prescribed me anti-anxiety pills (which I didn't take of course), although it felt quite reassuring to have a doctor telling you that you're alright, although deep down you know you're not alright but just decide to go with it. It's a bit like how overly religious people find solace in what their leaders preach, except in my case, despite what my doctor was telling me, I knew that her reassurance meant nothing and that I was having a serious problem here. 
      Oh,  and not to mention that another one told me that I should spend more time going out and stop worrying.  

      The following days, I checked the Cheerios box and one of the ingredients said 'gluten' with bold letters. At that point, I must say I had only heard about gluten two-three times, and I thought that it was just a fad among people from the United States that has recently spread even in third world countries. But when I googled 'gluten' and where it can be found, it dawned on me and I connected everything! I cut white bread out of my diet replacing it with whole grain bread and my itching miraculously disappeared after two days! 

      From the start of 2018, up until April I kept educating myself and keeping myself on a low-gluten diet because now I started getting stomach cramps from being glutened, as well as pain in my elbow joints.

      Long story short, I decided to get tested on my own and paid for it with my money. The test showed not only wheat intolerance but also milk, yeast, soy, peanuts, sunflower and veal intolerance. I thought of going with my blood results to these doctors' offices and rub it in their face, but the real loser, ultimately, is ME in this case. 

      I am grateful to have been able to correctly diagnose myself (I took a year off college to get to the bottom of my health issues cause I thought I was going to get diagnosed with lymphoma any minute) but it's so defeating knowing that in the long run it doesn't look good even if you DO adhere to the gluten-free diet. I thought 'hey, gluten intolerance is not that bad compared to lymphoma' but when I read that article about how it increases the risk of that disease, I felt as if I had sold my soul to the devil, unaware of the small print and the consequences that come with it. The worst thing of all is that you can't escape from it and be the person you once used to be.

      Of course I have accepted this, but it's just so unusual to wake up every day knowing you will never get better. Even when your symptoms do subside, you will never get rid of that lurking feeling about potential cancer or thinking about secretly getting glutened due to cross-contamination, or just leaky gut in general.

      I can say that I could see this coming because in the summer of 2016 I was diagnosed with Mitral Valve Prolapse. Because of that I decided to join their facebook group, and many of the people who had it were saying how they eventually contracted other autoimmune diseases. I never even knew what an autoimmune disease was?
      From an English language student, I became a medical student overnight, literally a doctor without a coat who has saved his own life on time. 

      Thanks to this site and forum, I was able to diagnose myself correctly when doctors and everyone around me thought I was being paranoid and didn't take me seriously one bit. People live with this notion that just because it's someone they know, it's impossible for something bad to happen, kind of like being certain that the main character will never get majorly wounded because THEY ARE the main character after all. But life's a different story and I believe that people who think like that either have a big ego and think they're invincible or simply refuse to accept the reality that something like that is possible to happen to each and everyone of us.

      Whoever runs this site, thank you so much!

    • In my case, not POTS. I did have years ago, it was called Postural Orthopedic Hypotension and I probably was vitamin deficient then. Situp or standup brain blood pressure drops and you faint. I do not know why it stopped. The closest thing I can compare this to is when I was put under with nitrous oxide by the dentist. Going down down down. And it happened while perfectly relaxed, sitting still in a chair. Another time, standing still at the kitchen counter. I think it may be that the combination of very little dietary fiber recently, while combined with the nitrates and maybe the coke without anything else to move it along,  I basically anaesthetized myself. The cheese just sped up the nausea. Once I throw up and poop, which can be minutes or hours later, all is back to normal. Based on my eating patterns and vague memories of previous occurrences, this actually makes sense. It was not low blood sugar because I drank the coke first.  I hope this helps someone because it has certainly helped me.
    • Mummy, I don't have your symptom's but it sounds like you have POTS.  But I had a friend who had it and researched it for them. https://www.webmd.com/heart-disease/postural-orthostatic-tachycardia#1 It is most common when you get up too quickly but can be associated with sitting/lying down to. quoting webmd "Postural orthostatic tachycardia syndrome (POTS) is a disorder that has orthostatic intolerance or (OI) as its most common symptom. When you have POTS, most of your blood stays in the lower part of your body when you stand up. This makes your heart beat faster to try to get blood to your brain. Your heart rate can go up by 30 beats or more a minute after you stand up. As that happens, your blood pressure is likely to drop. Scientists aren’t sure exactly why, but women between 15 and 50 years old are more likely to have POTS." It is most commonly associated with Sjogrens disease and is often considered any early sign of SD. Here is a list of other diseases' POTS can occur in. http://www.dysautonomiainternational.org/page.php?ID=150 Celiac is on that list. Underlying Vitamin deficiencies can also contribute to some of the symptom's one experiences with POTS. The Dysautonomia International page lists the below vitamins as possibly playing a role in POTS. quoting Vitamin Deficiencies
      "Vitamins are organic substances made by plants or animals that are required for human health. Many of these vitamins, including Vitamins E, B1 (thiamine), B3 (niacin) B6 (pyridoxine), and B12 are essential to healthy nerve function. Thiamine deficiency, in particular, is common among people with alcoholism. People who have digestive problems, which are very common in people who have autonomic disorders, are often deficient in B12. Vitamin deficiencies can usually be corrected with a proper diet, and if that is not sufficient, supplementation with oral, intravenous, or injectable vitamins may be necessary." I would suggest a good B-complex might help to address some of the Vitamin deficiencies. I hope this is helpful. ****this is not medical advice just my own personal research for a friend. 2 Tim 2:7 “Consider what I say; and the Lord give thee understanding in all things” this included. Posterboy by the grace of God,
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