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News: Celiac.com: ExPharma Limited Acquires Nemysis Limited

Scott Adams

By Scott Adams
in Publications & Publicity

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Scott Adams Grand Master
Scott Adams
Posted

Celiac disease (celiac disease) is a chronic, genetically based gluten-sensitive ... of prolamins and the Codex Alimentarius Standard for gluten-free foods still ...

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    • knitty kitty
      Weakly positive DGP IgA

      By knitty kitty · Posted

      Hello, @Cat M, welcome to the forum! I noticed you are low in ferritin and thiamine as well as other nutritional deficiencies already.  Deficiencies in iron and thiamine affect your body's ability to make antibodies.  Since you do have symptoms, nutritional deficiencies evidence of malabsorption, MTHFR and one celiac gene,  I'm suspecting you do have Celiac disease.   Can you consult a gastroenterologist?  Or ask your doctor to do so.   Gluten Sensitivity can be a precursor of Celiac disease in people with Celiac genes.  Since you've already got symptoms of Celiac disease and evidence malabsorption, an endoscopy with biopsies would be beneficial.   It's can be so frustrating getting a diagnosis because doctors are not familiar with Celiac disease.  Sending you encouragement! Keep us posted on your progress!  
    • knitty kitty
      almost a year in recovery - so many questions about to give up

      By knitty kitty · Posted

      Welcome to the forum, @kopiq, Have you been checked for nutritional deficiencies? Nutritional deficiencies may account for many of your symptoms.  Celiac damages the intestines which lowers our ability to absorb essential vitamins and minerals.  Have you been referred to a dietician to discuss a nutritionally dense gluten free diet?  You are eating a high carbohydrate diet.  You're eating plenty of carbs, but an insufficient amount of B vitamins needed to turn the carbs into ATP, the energy cells use to function.  The more carbs one eats, additional Thiamine Vitamin B 1 is needed.  The RDA is based on the minimum amount needed daily to prevent disease, not the amount for optimum health.  SIBO is often a result of a high carbohydrate diet, and could explain the burping, gas produced by SIBO bacteria snacking on your extra carbs.   Thiamine deficiency symptoms include cramping in feet and legs.  Thiamine deficiency is called Beriberi meaning "I can't, I can't!" because of the inability to walk.  Gastrointestinal Beriberi symptoms include gastroparesis (movement of food through the intestines slows down), or digestive upsets, diarrhea or constipation, abdominal pain.  The gall bladder may become dysfunctional.  The pancreas can have difficulty producing digestive enzymes and insulin.  Type Two diabetes may occur.   Thiamine deficiency also causes paresthesia, that feeling of numbness or pins and needles.  Thiamine deficiency can cause ED and genital numbness.  Niacin B3 deficiency causes symptoms in the skin that can be mistaken for psoriasis.   Infections like Covid require more vitamins, especially Thiamine and Vitamin C, to fight the infection.   With malabsorption, all the vitamins and minerals are affected.  Thiamine interacts with each of the seven other B vitamins in the energy cycle.  Vitamin D can help calm the immune system.   The Autoimmune Protocol diet can improve intestinal health.  It can starve out SIBO.  The AIP diet is very strict, but eating a diet that is easy on the digestive system allows time for it to heal.  Then more foods can be added back in with less chance of a reaction or sensitivity.   You should definitely talk to your doctor about Thiamine deficiency soon.  If not corrected promptly,  damage may not be reversible, and could be life threatening.   Keep us posted on your progress!
    • Trina Zee
      Need GI doctor referral

      By Trina Zee · Posted

      Thank you!  I appreciate this
    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      Thank you very much @trents! This is super helpful. The only time I wasn’t sick after my diagnosis was when I was ordering and eating certified gluten-free meals from a company. I did that for a few months right after being diagnosed and then I started to try to figure it out how to cool and eat gluten-free meals myself. I think I’m probably getting low levels of gluten exposure and maybe that’s what’s making me ill. Possibly other things also not helping the situation (like dairy). Anyway this gives me something to focus on to see if it helps. So thanks for that!
    • trents
      Struggling to get into a good pattern

      By trents · Posted

      Welcome to the celiac.com, @Rejoicephd! 1. "Gluten Free" does not equate to "contains no gluten". According to FDA advertising regulations, it means it cannot contain more than 20ppm of gluten. This is a good standard for most in the celiac community but not good enough for those on the sensitive end of the spectrum. If you find the "Certified Gluten Free" symbol on a package that is even better, indicating that there is no more than 10ppm of gluten.  2. When you are choosing "gluten free" items from a restaurant, realize that it only means gluten is not an intentional ingredient. It does not rule out CC (Cross Contamination) caused by those cooking and preparing the food back in the kitchen who may be cooking it on the same surfaces or in the same pots/pans as they are gluten containing food items and handling it with the same utensils they are handling gluten-containing food. 3. About 8% of celiacs react to the protein avenin in oats as they do the protein gluten in wheat/barley/rye. In addition, some cultivars of oats actually contain the protein gluten. Many celiacs also react to the protein casein in dairy products as they do gluten or they are lactose intolerant. Eggs, soy and corn are also common "cross reactors" in the celiac community but oats and dairy are the most common.
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