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Recent Activity
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- Michael P replied to Michael P's topic in Gluten-Free Foods, Products, Shopping & Medications2
Gluten free Areds 2 Vitamins
Thank you for the reply , I have tried the Baush & Lomb brand and did have a gluten reaction. O spoke to the mfg and they state the same as many other mfgs. - NO Gluten intentionally added to product , but they have no control ( they choose not to) over their suppliers of various ingredients I am really trying to only take vitamins that clearly... -
- Scott Adams replied to annamarie6655's topic in Gluten-Free Foods, Products, Shopping & Medications4
Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing
DiGiorno reformulated and have not been using wheat starch for a couple of years now, so this should not be an issue: https://www.goodnes.com/digiorno/products/digiorno-gluten-free-frozen-pepperoni-pizza/ It does contain other ingredients that may be causing you IBS-like issues, for example guar gum. Many gluten-free foods and baking mixes contain... -
- Scott Adams replied to James47's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease6
Alcohol
Many people with celiac disease, especially those who are in the 0-2 year range of their recovery have additional food intolerance issues which could be temporary--wine and other alcoholic beverages might also fit in here. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance... -
- Scott Adams replied to Juli530's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms9
The patient is positive for DQA1*05, one half of the DQ2 heterodimer
I completely agree with you—celiac disease and gluten sensitivity are far more complex than mainstream medicine often acknowledges. The genetic component is vastly underrecognized, with multiple genes (not just HLA-DQ2/DQ8) contributing to susceptibility. Your point about HLA-DQA1:05 is critical; even ‘rarer’ genetic variants can have serious clinical impli... -
- trents replied to annamarie6655's topic in Gluten-Free Foods, Products, Shopping & Medications4
Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing
As I suspected, xanthan gum is one of the ingredients. It is a polysaccharide used as a texturing agent in many gluten-free products. It's hard to digest and causes distress for many celiacs. I can't say for sure if that was the problem but you might be on the lookout for it in the future. Muscle spasms can be caused by magnesium deficiency. Are you...
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