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Health Break | New Blood Test Helps To Determine Celiac Disease - Centre Daily Times

Scott Adams

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Scott Adams Grand Master
Scott Adams
Posted

Open Original Shared Link

Centre Daily Times

A person with celiac disease has antibodies to gluten which means that when gluten is eaten, the antibodies' reaction to gluten causes inflammation and damage in the small intestine. This leads to symptoms such as pain, bloating, diarrhea and nausea.

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nvsmom Community Regular
nvsmom
Posted

Um, what decade is this doctor from?!  What new blood test? He doesn't sound like a doctor who has had children dignosed with celiac disease for 10 years - to me, he sounds like he is just discovering how to test for the disease.  LOL

 

I think this doctor just likes to see himself blog...

 

Okay, yes.  I'm cranky today.  ;)

kareng Grand Master
kareng
Posted

I thought it was a stupid " article" too.

Georgia-guy Enthusiast
Georgia-guy
Posted

I must have missed the part about a NEW blood test...since he's in Alabama, and I'm not far from him, I'm almost tempted to schedule an appointment to see if he sounds as behind on the times in person as he does in the 15 year old article that was just published.

BlessedMommy Rising Star
BlessedMommy
Posted

That was weird that the article was titled like it was about a new blood test and then the blood test wasn't even described at all. 

SMRI Collaborator
SMRI
Posted

I went back and reread the article several times thinking I missed what the new test was....guess not :D

kareng Grand Master
kareng
Posted

I think the  Celiac tests are new to this doctor?  If I were him, I would be embarrassed to admit I had no clue there were Celiac blood tests for the last 30+ ? years.

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notme Experienced
notme
Posted

I went back and reread the article several times thinking I missed what the new test was....guess not :D

me too!  lololz - i guess if the world ends, i'm going to alabama.  i'll be safe there for another few years until they get the news........

Georgia-guy Enthusiast
Georgia-guy
Posted

i guess if the world ends, i'm going to alabama. i'll be safe there for another few years until they get the news........

Hahahahahahahahaha!!!!! Thats a good one! But you know that Alabama gets their ice from Georgia now, right? The lady that had the recipe died and didn't pass it on to anyone.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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