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Question About Dicotyledons, Wheat,...

Baklažán

By Baklažán
in Publications & Publicity

Recommended Posts

Baklažán Newbie
Baklažán
Posted

Hello,
are there any researches and publications (with some relevancy) that prove threat of gluten or dicotyledons for all people, not only that with gluten-free diet?

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Scott Adams Grand Master
Scott Adams
Posted

I am not sure if this is what you mean, but please respond and let me know:

https://www.celiac.com/articles/21878/1/Non-celiacs-Show-Interleukin-15-Production-when-Challenged-with-Gliadin-Peptides/Page1.html

Baklažán Newbie
Baklažán
Posted
  • Author

Basically yes, it is exactly what I was looking for, thank you. If someone know about extended studis, or more about something that shows its impact on healthy man, I would be really happy. Bonus could be expression of harmfulness of gluten in historical context.

  • 2 weeks later...
Scott Adams Grand Master
Scott Adams
Posted

If you have any interest in doing an article on this topic for publication in our Journal of Gluten Sensitivity, please let me know.

  • 1 month later...
Baklažán Newbie
Baklažán
Posted
  • Author

I have no time right now but it sounds great because I had no idea it's possible. I'd try it in future so then I let you now.

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    • RMJ
      Celiac disease symptoms

      By RMJ · Posted

      I agree with @trents, they should have run a total IgA.  What was the normal range for the DGP IgA test?  Different labs use different units thus have different normal ranges.
    • Churro
      Celiac disease symptoms

      By Churro · Posted

      Thanks for your assistance. 
    • trents
      Celiac disease symptoms

      By trents · Posted

      Get your total IGA checked to make sure your celiac antibody test scores are trustworthy.   
    • Churro
      Celiac disease symptoms

      By Churro · Posted

      I do eat 4 slices of wheat bread with almond butter. Yes it was a reference to my iron consumption. 
    • trents
      Celiac disease symptoms

      By trents · Posted

      To give you a frame of reference for pretesting gluten consumption necessary to ensure valid antibody testing, here is the current recommendation for those who have been on a gluten free diet: The daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks. Not sure why you mentioned eggs and chicken. They are not sources of gluten. Was that in reference to dietary iron consumption?
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