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News: Celiac.com: The truth on gluten: Celiac vs. gluten intolerance

Scott Adams

By Scott Adams
in Publications & Publicity

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Scott Adams Grand Master
Scott Adams
Posted

Gluten intolerance and Celiac's Disease appear to be on the rise. ... I've seen it happen with my father when he has eaten “gluten-free” listings on ...

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artistsl Enthusiast
artistsl
Posted

I would argue that NCGS is a worse prognosis. Many who are afflicted suffer from neurological and psychiatric symptoms ranging from psychosis to epilepsy to MS like symptoms. It should not be diminished as it has been in this article.

Ennis-TX Grand Master
Ennis-TX
Posted

I find it so amusing how much this article down plays the gluten enzyme BS meds that have been featured here for years. I really love the finishing part of this article...so saving this part of it. On a side note everyone is different some NCGS people have worse reactions involving gluten ataxia. I mean gut damage takes 2-5 years to heal gluten-free.....nerve and brain damage takes decades to never.  You should never down play another persons medical condition, you do not know how bad their version is, how it effects their body, and if you do not have it and live life in the way they do you can not comprehend how hard it might make their daily lives and how it effects them.

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  • Recent Activity

    1. Matthias
      - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
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      Unexpected gluten exposure risk from cultivated mushrooms

      Many thanks!
    2. Scott Adams
      - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
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      Unexpected gluten exposure risk from cultivated mushrooms

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

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    4. Matthias
      - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
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      Unexpected gluten exposure risk from cultivated mushrooms

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise...
    5. Scott Adams
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      Unexpected gluten exposure risk from cultivated mushrooms

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  • Posts

    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

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

      By Scott Adams · Posted

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      I agree with @trents, but thank you for bringing this up here!
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