• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      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
2 2
spunky

I Can't Help But Wonder About This...

Rate this topic

Recommended Posts

I'm a self-diagnosed celiac and have been gluten free and healthy for the past nine or ten years...losing count by now. My daughter went gluten free because she thought it would be a good idea at the same time, since, even though she didn't seem to have any issues with gluten, she had noticed years earlier dairy of any kind really made her sick...given my gluten experience she thought it might be a good idea to give it up and possibly avoid future problems. Since then, she had a son, now five years old, and keeps her family gluten free and off of processed, junkie stuff, food colorings, etc. Three or four months ago she became very ill and was diagnosed with both Graves Disease and Hashimotos. This was a shocker for us, since she had been gluten free for many years. Anyway, in our efforts to find answers, we ran across accounts that indicate that globally, these autoimmune thyroid diseases are found in countries after they iodize their salt. It seems that after a few years, the levels of iodine may get out of control and excessive, and are actually not well regulated and cause these autoimmune diseases to crop up in some individuals. I've read there is some connection between skin disorders in celiac a and iodine excess, or what amounts to excess for some individuals. Now I'm wondering if the reason celiac suddenly exploded in industrialized countries could also have some connection with these countries having iodized salt which eventually finds its way not everything and somehow causes this or other autoimmune disorders is some people. I've searched for clues on thus, out of curiosity, plus also out of a new distaste for iodized salt, plus the dissatisfaction of having the ability to know what items may or may not have iodized salt hidden in the ingredients. I'm wondering about the safety of this practice. I'm not much into conspiracies, etc., but also wondering if the underlying reason iodine us everywhere in the food supply these days is because if governments' fears of nuclear power plant accidents or leaks, and their not having the confidence they could deal with widespread radiation sickness-- iodize everybody up real good and maybe you have no problem? But besides that little bit if paranoia about that, I can't help but wonder if the reason there are now so many celiacs, so many thyroid autoimmune disorders, so many autoimmune disorders if so many kinds, is simply because in industrialized countries we are overdosed on iodine. Anyone have thoughts or insights into this idea????

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Good theory but Im going to suggest your daughters immune problems came from damage in her youth. Kids immune systems are set in their ways by the time they are eight. If your having trouble with milk , celiac disease is already there years ealier.

Share this post


Link to post
Share on other sites

Foam, could you show us any scientific studies showing that kid's immune systems are "set" by the time they are eight? Also, could you show any research that says if a person is lactose intolerant they have already had celiac for years?

Share this post


Link to post
Share on other sites

Well it seems weird that she was fine for the past 20 or so years, and then suddenly came down with these conditions. We keep reading if you stop gluten you'll find improvement from autoimmune thyroid or any kind of autoimmune conditions, but as I said before, she hadn't touched gluten for a decade...she doesn't let her son eat it either and her husband felt so much better when they quit he doesn't touch it either. So it isn't much help, just confusing when we keep reading about the gluten connection. I've seen hints that iodine might somehow be vaguely related to gluten reactions in the skin, and that, plus the fact that these autoimmune thyroid conditions are common only after a country begins ionizing their salt. Knowing that autoimmune conditions are common in industrialized countries, it gets me wondering if there is something tinkering around in our immune systems...something found only in these countries that might manifest itself by way of gluten intolerance or something else autoimmune. It's kind of a tough thing to look up, because you have only vague tidbits of info here and there...but anyway...I thought if anybody else here had any further tidbits than what I've come across things might start making sense. One thing I forgot to add...my daughter has an old cat who also is hyperthyroid...has the same symptoms. The vet had her on the same medicine as daughter, but then ordered a new, prescription diet that has allowed most cats to get off of the medicine, avoid thyroid surgery or other treatments, just by sticking to the prescription chow. The secret ingredient: no iodine, or at least low iodine. We need some iodine, but heck, we need some lead too, but too much will mess you up. But in the cat food they leave out iodized salt, it other added iodide, and they don't out in fish, which is high in iodine. The vet says most cats are normal, not sick anymore, once they get onto the diet, This was what really got us reading up on the iodine...and wondering. My daughter is attempting a low iodine diet, herself, now too...it isn't so easy with people. Since it seems you can only guess the iodine content of anything with salt, sea weed is often added to things as thickeners, etc., iodine is in red 3, which is in many medicines, pills, etc., well it's hard to know. We have pretty much gone "Amish-like," with this, buying only canning-pickling salt, and making every last thing from scratch: grinding our own meats, making our own baking flours, making all breads, crackers, etc....everything. We live on the same road so dietary decisions are usually mutual efforts, which is helpful. We are hoping it works for people like it works for cats. But the answers to why we, in industrialized countries, have these health conditions...that's what would be good to find out. And, I love that guitar, Bartfull...Ovation, I presume???

Share this post


Link to post
Share on other sites

Yeah, I am an Ovation fanatic. Used to work there as a matter of fact. That was almost as much fun as what I'm doing now - running my own guitar store. :D

Share this post


Link to post
Share on other sites
Ads by Google:


Foam, could you show us any scientific studies showing that kid's immune systems are "set" by the time they are eight? Also, could you show any research that says if a person is lactose intolerant they have already had celiac for years?

You can probably read up on immune systems somewhere and how it is trained by gut flora in the early years. Im just repeating what ive learned from my doctors. You can sometimes achieve cures in auto immue type diseases in young children, usually not in adults. Although they think the adult immune system can change but they relearning must be veeeeery slow.

 

As for lactose thats almost always the first sign of gut damage caused by celiac disease, getting an actual strong immune system response to gluten doesnt happen until much later.  Muuuch later sometimes, like 20 years.

Share this post


Link to post
Share on other sites

I play guitar, fingerpicking style, clawhammer banjo and old time fiddle...I love beautiful instruments! You are lucky to have a guitar store!!! What fun! Well I have heard stuff like exposing kids to dirt, allergens, etc., in their early years might prevent allergies to those things later on. My daughter was breastfed, raised around animals, in the woods, heating with wood, etc., so her immune system should have gotten a decent start, if that really would be a factor. But you're u have to ask yourself, why do underdeveloped nations have the same health issues as developed ones once they get on board with us? And there is actual documentation that as countries iodize their salt, autoimmune thyroid diseases begin to emerge. Of course you need some iodine, but in countries such as the u.s., ionizing since 1924, the iodine content of foods of all kinds has gone unchecked for decades and could be excess for many people. I've read a connection with dh in celiacs, an iodine connection....its just got me wondering about possible other connections between celiac, thyroids, and just flat out autoimmunity in general. In he meantime, the cat, daughter, are trying for low iodine...the rest of us are heading there fast ( but have other food to get rid of first). We'll see what happens.

Share this post


Link to post
Share on other sites

I play guitar, fingerpicking style, clawhammer banjo and old time fiddle...I love beautiful instruments! You are lucky to have a guitar store!!! What fun! Well I have heard stuff like exposing kids to dirt, allergens, etc., in their early years might prevent allergies to those things later on. My daughter was breastfed, raised around animals, in the woods, heating with wood, etc., so her immune system should have gotten a decent start, if that really would be a factor. But you're u have to ask yourself, why do underdeveloped nations have the same health issues as developed ones once they get on board with us? And there is actual documentation that as countries iodize their salt, autoimmune thyroid diseases begin to emerge. Of course you need some iodine, but in countries such as the u.s., ionizing since 1924, the iodine content of foods of all kinds has gone unchecked for decades and could be excess for many people. I've read a connection with dh in celiacs, an iodine connection....its just got me wondering about possible other connections between celiac, thyroids, and just flat out autoimmunity in general. In he meantime, the cat, daughter, are trying for low iodine...the rest of us are heading there fast ( but have other food to get rid of first). We'll see what happens.

There are recent studies which show a much greater incidence of immune system disease in kids which have had antibiotics in early life, either at birth or as infants. The one I read was pretty much no antibiotics no disease it was about as conclusive as you get in a study. I do think antibiotics are the major source of modern disease, because they mess so heavily with the gut flora which itself is the major balancing force in our immune systems and body as a whole. It not only it's effects on the person it's directly been given too either. You only have to give one mother antibiotics once before shes even a mother and youve straight away killed off the bactierial lines that have been passed from mother to daughter during birth for the last.. 10s of thousands of years. so it's going to effect every ongoing generation. The species found in the remaining natural tribal women is completely different to western countries. My son was given antibiotics at birth despite my complaints about it in the birthing room.. I ended up being much more agressive with the daughter a couple years later to the point of arguing for 30 minutes about while my wife was in the bed in labour until I got my way and she has MUUUCH bvetter digestion than the boy ever did. She's one of these poo once a week breast feeders with perfect stools every time. My son has always had pretty excessivly runnny poo and every day. I'm trying to get the girl share half eaten food with him etc:p but it maybe too late. I'm always finishing her food too.. lol gota get that bacteria in somehow. I mean that doesn't have much to do with gluten (or lactose) , that's just badness for the people that carry neanderthal immune systems. But it probably changes how well trained the immune system is and how it sees these hard protiens that are mistaken as pathogens.

Share this post


Link to post
Share on other sites

Foam, I'm not trying to give you a hard time but the rule on this board is that if you make a claim, you must back it with documentation from a reputable source. So rather than telling ME to look it up, please, post some studies showing that kid's immune systems are "set" by the time they are eight, that lactose intolerance is always celiac, and that "no antibiotcs, no disease".

Share this post


Link to post
Share on other sites

We were dirt poor in Appalachia when she was growing up and had no health insurance and could not go to doctors. She grew up without medicines or antibiotics. We made herbal concoctions when we were sick. No antibiotics here.

Share this post


Link to post
Share on other sites


Ads by Google:


Foam, I'm not trying to give you a hard time but the rule on this board is that if you make a claim, you must back it with documentation from a reputable source. So rather than telling ME to look it up, please, post some studies showing that kid's immune systems are "set" by the time they are eight, that lactose intolerance is always celiac, and that "no antibiotcs, no disease".

Im only posting general knowledge. Wikipedia ok, but i cant be searching links for every little forum on the net. For years all i did was read papers and visit specialists until i was able to find my diagnosis. I learnt a lot, im still not 100% but no one else is doing any better than I am. Its worth paying attention. Just this once ill google for you to get you started on how the immune system develops. .http://www.asm.org/index.php/88-news-room/journal-tipsheets/8564-antibiotics-disrupt-gut-flora-in-infants-recovery-still-incomplete-after-8-weeks  

http://www.hopkinsmedicine.org/news/media/releases/birth_by_c_section_early_antibiotic_use_put_kids_at_risk_for_allergic_esophagitis

 

 

http://www.nature.com/news/2011/110921/full/news.2011.550.html

http://www.wired.com/2014/04/missing-microbes-antibiotic-resistance-birth/

 

Here in Australia families with unusual immune systems(like mine) are not immunised until after age 6, by then the th1 th2 balance wont shift from viral load like it does in infants. Same thing with disease, once your immune system has matured unbalanced itll always be like that. Early life is very important and all the western countrys have been doing it very wrong. My local gp has flat out refused to prescribe antibiotics to anyone aged under 3 for some years now. If you really want them you need to change gps. He refuses to be responsible for the consiquences. I trust the guy with my life and on his advice I argue and stand my ground in the birthing room. Very small risk of things going bad but very good chance of things going right. 6 months ago my wife endured a near 4th degree tear 1.5 litres of blood loss, two transfusions and 2 hours of post birth surgery just to get bacteria into the last child despite having exsisting damage and could have opted for a c section. Shes well read on the subect too. Theres nothing more important than this stuff in medicine right now, if you dont want to believe it thats ok, it doesnt effect me. Ill still be zero carbing to stop my mast cells from functioning and ill still be slooooowly trying to change my immue system after it being broken in infancy by heavy antibiotic use. 45 years later im in remmision but its a tough thing to stay in control of.

Share this post


Link to post
Share on other sites

We were dirt poor in Appalachia when she was growing up and had no health insurance and could not go to doctors. She grew up without medicines or antibiotics. We made herbal concoctions when we were sick. No antibiotics here.

Celiac disease is genetic , the damage causes secondary auto immune disease. You wont see anyone from pure african stock with it because they haven't crossed out with other human species with the stronger immune systems. They will still get messed up by anti biotics though.  It should be a given you dont eat gluten if theres genes or family history(50%) of western europeans carry dq2, i dont know why anyone stil eats the stuff, its effectively a slow poison.

Share this post


Link to post
Share on other sites

Well my daughter never developed celiac disease, but stopped eating gluten around ten years ago when I did.

Share this post


Link to post
Share on other sites

Interesting articles but they don't back up your claims. All they show is that antibiotics mess with gut flora and that children born by C-section don't have the same gut flora that those born by vaginal birth get. We already knew that. But they show nothing about the immune system being "set" by the age of eight. They show nothing about lactose intolerance always meaning one has had celiac for years. And they don't show that if one doesn't get antibiotics they don't get disease.

 

It is not the responsibility of the readers of this forum to back their claims, it is the responsibility of the poster to do so.

  • Upvote 1

Share this post


Link to post
Share on other sites

Spunky,

 

The science isn't here yet, but with your health issues and the fact that your daughter has both Hashi's and Grave's, a gluten free diet may very well have been a good idea!  It certainly won't hurt provided you eat a well-balanced diet and avoid processed foods as much as possible.  

 

Good luck on your future research!

Share this post


Link to post
Share on other sites

i stay away from iodine (except for naturally occuring as in fish) because, no matter how long i've been gluten free, it still makes my skin rashes flare up.  for what it's worth, i think science has MUCH TO LEARN about gut flora and its very important role it plays in overall health.  

 

my husband was tilling the garden to plant last spring and he tilled up a nest of bunnies.  their eyes were closed, they were the youngest bunch i had ever tried to feed, but i tried it anyway, as i have had success in rehabbing wild bunnies into young adulthood for release back into the wild.  ie:  when they were able to eat greens/vegetation, i would release them.  until then, i fed them 'puppy formula' that i got from the pet store.  well, they were doing pretty well, their eyes opened and they were active, so i let them try to eat grass/greens.  the next day, their little bellies bloated up and died.  i found out later that they need a certain enzyme FOUND IN THE MOTHERS FECAL MATTER in order to be able to digest anything but milk.   they acquired this enzyme by nursing therefore getting it from her body.

 

another thing i noticed is that my kids weren't as ill when they were little than my sister's kids were.  i was shocked by this, as she is a much better housekeeper than i am (i'm like:  good enough.  a little dirt won't hurt you.  husband is a big fan of 'the five second rule' etc) and she is into sterilizing her floors.   but her kids picked up every bug that came around.  mine were exposed to the same germs and were fine.  as a society, i think we're probably cleaning ourselves to death.

Share this post


Link to post
Share on other sites

Thanks...the iodine is what I'm really curious to hear what anybody knows about or has such experiences with. The gut bacteria, yes I think it's important for good health, but my daughter shouldn't have a problem with it...besides the fact that I'd breastfed her, we weren't all that clean and had all sorts of animals in close proximity, I also made our breads ( back before gluten ever got to be an issue with me) by wild fermentation, made our own yogurts, butter, etc. As I said before, she never took an antibiotic until she was in her twenties. She hadn't eaten dairy products since her teens...twenty year ago, and quit the gluten because I did, around ten years ago. Seems crazy to me, from what I've read, that she'd be such a sitting duck for these autoimmune things. I guess I'm just looking for a cause, so we can try to undo whatever that cause is, ourselves. I'm thinking it might make sense the iodine rampant in the Anerican diet, any American diet, might be something we could try to control, if it would be a factor. I realize we need some iodine, but none if us can tell how much we're getting, unless we never buy anything in a package or can, and buy only canning/ pickling salt and make every last thing we eat from scratch. We are doing this now, hoping it helps. She took prenatal vitamins while expecting get child and for three years after while breastfeeding him...I'm thinking that could have been an excess of iodine right there. It's important for pregnant women to have iodine, but I'm thinking some people can't handle any excess without getting thyroid or other health problems. I'm looking for others' experiences or thoughts on this.

Share this post


Link to post
Share on other sites

I'm having trouble understanding if there is iodized salt in everything-- I see some sources that say it has to be labeled as iodized if it is, then I see other sources that say it does not have to be labeled that way. I can't remember ever seeing a label on a package specifying iodized salt...wondering if that means it isn't ever used in packaged foods, or it doesn't have to be specified as iodized? I'm having trouble finding info as to how to know when you are or aren't getting iodine.

Share this post


Link to post
Share on other sites

I'm just guessing here but I would think the salt used in most processed foods is NOT iodized. Most companies that sell the salt we buy in the grocery store sell both iodized and non-iodized. It doesn't make sense to me that large manufacturers would iodize the salt they use before they use it. And I would imagine they get the salt cheaper if it is not iodized.

Share this post


Link to post
Share on other sites

Interesting thought. In the stores around here you just about can't find uniodized table salt. I have used sea salt for years...but just recently decided to try uniodized regular table salt...couldn't find it and bought canning/ pickling. Sea salt supposedly has varying levels of iodine. I have no idea how salt is supplied to manufacturers...id be curious to know for sure. Would be nice to know for sure that the packaged stuff isn't gonna o.d. Us on iodine. Of course, we want enough iodine, but just not too much. I see from maps on the net that we are supposedly in the "goiter belt," as far as iodine occurring naturally in soils and waterways, but then we eat stuff grown in other places too. According to goat maps, our area is NOT deficient in iodine, as opposed to people maps....ugh...seems I cannot find consistent info. But according to the goat maps, we should not have to supplement our goats with iodine, but when we had goats, we did give them a mineral complex because of copper deficiencies in our area, and it had iodine in it. So, basically I'm just confused about all of this...would we have enough without ANY efforts at supplementing from iodized salt---are we getting hidden iodine from packaged foods or something we aren't thinking of? Does iodine even have anything to do with her terrible illness, or anything else? I'm confused...desperately seeking answers,..very unsatisfied with how the doctors are handling it.

Share this post


Link to post
Share on other sites


Ads by Google:


I've been thinking. Iodine definitely does make DH worse. There are several folks here with DH who have to stay on a low iodine diet or their DH will flare. They avoid egg yolks and potato skins and iodized salt (and probably some other things I can't think of right now - dairy is one I think) and they are fine. So if there was too much iodine in the other stuff they eat they'd have problems.

 

Maybe you could go over to the DH section of the forum and ask them a bunch of questions? I bet they would have better answers for you. There are some really smart folks over there and they love to help people. :)

Share this post


Link to post
Share on other sites

I have DH and I did have to avoid iodine for a while after I went gluten free. I didn't have to worry about naturally occuring iodine in foods I just dropped iodized salt and made sure any supplement didn't contain iodine. (Some may have to be that extreme but I didn't). I also didn't worry about salt added to stuff that was prepared and even potato chips didn't have an adverse effect. I think if companies used iodized salt then I would have never healed DH wise.

Perhaps contact the FDA for their regs on the salt added to prepared foods. They would be able to tell you for sure if iodized salt was commonly used or needs to be noted on the label.

Share this post


Link to post
Share on other sites

Well I never saw any signs of iodine allergy, so I don't know.  I do have good news to report, though.  This was a long battle, where under an endocrinologist's care, she would waver between a heart rate of 160 beats per minute, to 60 beats per minute.  She was totally wasted and it was a good thing we lived close so I could watch her son.  We ended up seeing the supposed best herbalist in the state, he put her on paleo diet and gave her some herbs-bugle weed for one thing, mother wort, I'm not sure what all else.  We stayed off iodized salt, even though no doctor nor herbalist had heard anything about iodized salt being bad...the endocrinologist said not to take iodine supplements.  Eventually she started to get better.  At that point the endocrinologist wanted to either radiate her thyroid or surgically remove it.  We got a second opinion, same.  The herbalist said he thought with her improvement we should wait and see...by this time the endocrinologist had taken her off the medicines.  We finally got in to see a third endocrinologist...he thought she was doing good and actually agreed with the herbalist to wait and see.  A few months ago, the third endocrinologist released her from his care and said she was well, her thyroid levels were within the optimal range and she had no need for an endocrinologist.  She's been doing good since.  How much sense does all of that make?  We are so glad she got well, but none of it makes sense.  We've stayed off iodine, all of us eat only pickling salt.  Is that the key?  Are the herbs the key?  Did she get well because she doesn't eat gluten?  Or did she get well because of the paleo diet?  Anyway, I thought I should follow up with our good news.

  • Upvote 1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

2 2

  • Who's Online   14 Members, 2 Anonymous, 626 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/26/2018 - Emily Dickson is one of Canada’s top athletes. As a world-class competitor in the biathlon, the event that combines cross-country skiing with shooting marksmanship, Emily Dickson was familiar with a demanding routine of training and competition. After discovering she had celiac disease, Dickson is using her diagnosis and gluten-free diet a fuel to help her get her mojo back.
    Just a few years ago, Dickson dominated her peers nationally and won a gold medal at Canada Games for both pursuit and team relay. She also won silver in the sprint and bronze in the individual race. But just as she was set to reach her peak, Dickson found herself in an agonizing battle. She was suffering a mysterious loss of strength and endurance, which itself caused huge anxiety for Dickson. As a result of these physical and mental pressures, Dickson slipped from her perch as one of Canada's most promising young biathletes.
    Eventually, in September 2016, she was diagnosed with celiac disease. Before the diagnosis, Dickson said, she had “a lot of fatigue, I just felt tired in training all the time and I wasn't responding to my training and I wasn't recovering well and I had a few things going on, but nothing that pointed to celiac.”
    It took a little over a year for Dickson to eliminate gluten, and begin to heal her body. She still hasn’t fully recovered, which makes competing more of a challenge, but, she says improving steadily, and expects to be fully recovered in the next few months. Dickson’s diagnosis was prompted when her older sister Kate tested positive for celiac, which carries a hereditary component. "Once we figured out it was celiac and we looked at all the symptoms it all made sense,” said Dickson.
    Dickson’s own positive test proved to be both a revelation and a catalyst for her own goals as an athlete. Armed with there new diagnosis, a gluten-free diet, and a body that is steadily healing, Dickson is looking to reap the benefits of improved strength, recovery and endurance to ramp up her training and competition results.
    Keep your eyes open for the 20-year-old native of Burns Lake, British Columbia. Next season, she will be competing internationally, making a big jump to the senior ranks, and hopefully a regular next on the IBU Cup tour.
    Read more at princegeorgecitizen.com

    Jefferson Adams
    Celiac.com 04/25/2018 - A team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. The research could be helpful for treating type 1 diabetes, lupus, and celiac disease.
    In autoimmune diseases, such as type 1 diabetes, lupus, and celiac disease, the body’s immune system mistakenly attacks healthy cells and tissues. Autoimmune disease affects nearly 24 million people in the United States. 
    In their study, a team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. They found that E. gallinarum triggered an autoimmune response in the mice when it traveled beyond the gut.
    They also found that the response can be countered by using antibiotics or vaccines to suppress the autoimmune reaction and prevent the bacterium from growing. The researchers were able to duplicate this mechanism using cultured human liver cells, and they also found the bacteria E. gallinarum in the livers of people with autoimmune disease.
    The team found that administering an antibiotic or vaccine to target E. gallinarum suppressed the autoimmune reaction in the mice and prevented the bacterium from growing. "When we blocked the pathway leading to inflammation," says senior study author Martin Kriegel, "we could reverse the effect of this bug on autoimmunity."
    Team research team plans to further investigate the biological mechanisms that are associated with E. gallinarum, along with the potential implications for systemic lupus and autoimmune liver disease.
    This study indicates that gut bacteria may be the key to treating chronic autoimmune conditions such as systemic lupus and autoimmune liver disease. Numerous autoimmune conditions have been linked to gut bacteria.
    Read the full study in Science.

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
    After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

  • Forum Statistics

    • Total Topics
      109,746
    • Total Posts
      947,450
  • Member Statistics

    • Total Members
      72,298
    • Most Online
      3,093

    Newest Member
    makelemonade29
    Joined
  • Popular Now

  • Topics

  • Posts

    •  bridgetm, It puzzles me too. I first thought it might be a frutan (FODMAP) issue and It still could still be. Rye has high fructan levels. https://www.tandfonline.com/doi/abs/10.3109/09637486.2011.553588?journalCode=iijf20& but it doesn't answer why barley specifically causes you (less) problems. You might try a gluten free fructan source like garlic, onions, beans,, artichoke, asparagus etc. to see if they bother you the same way. this article explains well the difference between fructan and gluten. https://www.strandsofmylife.com/gluten-versus-fructans-in-wheat/ quoting "The fructans are the carbohydrates, gluten is the protein, and it’s very possible that your digestive issues are caused by the fructans." But shouldn't be the gluten content that is the difference because they all have gluten. I hope this is helpful. Posterboy by the grace of God,    
    • ....welcome to my world, celiac, lactose intolerant, whey allergy, corn allergy, most grains caused edema, ulcerative colitis flares to fructose/glucose and amusingly starches/complex also flare it to a lesser degree....so grain free, no starchy veggies, and no sugars or fruit.
      Started my own gluten free bakery to make good tasting, moist baked goods....back then most were cardboard. I was inpsired by Julian Bakery grain free breads and now we offer grain free baked goods (THAT I CAN EAT) and paleo breads at my bakery, I still go to Mikeys grain free low carb english muffins, and Califlour foods pizza crust, and I eat Julian Bakery ProGranola (grain free sugar free granola) sometimes for treats.
      Processed foods....I am adicted to vegan cheeses....and I snack on stuff like protes protein chips often...I also have pancreas issues, so no animal fats. And sometimes use a vegan meat sub.
    • Well I must be in thst 5% range group  because I have been having symptoms all of my life and even been misdiagnosed as having Sickle cell anemia!  Then when I  migrated here and did further testing,  no sickle cell.  I did in depth research and listen various doctors on the matter.  It was said a genetic test can diagnose Celiac disease especially if you are symptomatic and there are 4 types of celiac disease  (No symptoms,  mild symptoms,  severe symptoms and I can't recall the other one) I have spent alot of money behind doctors and I ain't doing that anymore.  The only thing that I going to do is have a gastrointestinal doctor do an endoscopy a year from now to see how my small intestine villies are shaping up! 
    • You can't be diagnosed with Celiac just through genetic tests.  About 30% of people have at least one gene that could lead them to develop Celiac.  But only about 1% of people actually develop Celiac. https://www.cureceliacdisease.org/faq/if-i-have-a-gene-for-celiac-disease-does-that-i-mean-i-have-it/   "Genetics don’t diagnose celiac disease. They do, however, clarify whether an individual is “at-risk” for it. If this is the case, you should closely monitor your symptoms and submit to blood tests every 2-3 years or immediately upon the onset of symptoms. When the genetic predisposition for celiac disease was detected (on Chromosome 6) researchers noted that the genes were a necessary but not sufficient condition for the disease to develop. In fact, up to 1/3 of the U.S. population has the genes for celiac disease. Meaning, those who have the DQ2 or DQ8 gene can develop celiac disease at any time, but only about 5% of those people actually will. "    
    • Hi, I had Celiac disease all my life(I am in my 30s now) as well and only last year November I found out. I  start my Gluten-free diet about a month and few weeks now. Why? After being diagnosed with Celiac disease via GeneticTesting,  I wanted to have an endoscopy done and further blood work so I continue to suffer through all the symptoms until I could take it anymore and went gluten-free.  I have had 2 Genetic Reports confirming that I had Celiac disease along with a  very long list of symptoms. I don't like being gluten-free because the food isn't fun anymore and I can't eat out like I use to. You have to be extremely careful about everything including your toothpaste!  It's a tough journey but I rather stick to this path than being constantly in pain and having devastating symptoms. Most of my muscle and join pain has gone and my sense of smell is returning. I don't have any rashes and my skin stop itching. (It was crazy ) I read an article that was talking about some of the foods that say their are certify Gluten-free but have small amounts of gluten in them(20ppm)and I think that that could be your problem. Also, you have to be careful of cross contamination and that can happen alot in the fields as well as in the facility! (Millet and  quinoa are high risk for cross contamination ) There is also the possibility that some of the foods that other gluten-free people eat and say it's safe because it doesn't affect them may not be good for you. Everyone'sbody is different!  I can't eat corn, oates and basically no grains (rice included) I  don't buy the gluten-free process foods that sell at the supermarket because they are a big risk. I am also lactose intolerant so you see, food choices are very limited but you have to keep the faith. Look in your area for gluten free bakeries and see if you can get delicious treats to buy. I  found one a few days ago and I couldn't believe how good the cakes and muffins tasted. I tried some of the flours but couldn't get my stuff to be tasty like theirs. The lady that owns the bakery has celiac disease (diagnosed in 2008) and decided to start making her own products after she couldn't find tasty  gluten-free snacks.
  • Blog Entries

  • Upcoming Events