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  • Posts

    • Bebygirl01
      How many people also get sick from the following prolamins?

      By Bebygirl01 · Posted

      Prolamins are a type of protein found in cereal grains. Different cereal grains contain different types of prolamins, which are named based on the grain they originate from.  Here's a breakdown by grain:  Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Corn: The prolamin is called zein. Oats: The prolamin is called avenin. Rice: The prolamin is called oryzenin. Sorghum: The prolamin is called kafirin. Prolamins are a major component of cereal storage proteins and are known for their high proline and glutamine content and can get celiacs and non-celiac gluten sensitive individuals sick.
    • DebJ14
      Dermatitis Herpetiformis

      By DebJ14 · Posted

      Our son was put on Minocycline for his acne.  It did not solve the acne problem.  He developed drug induced lupus and pericarditis from it and missed an entire year of high school.  He literally went from playing football to bedridden in a couple of weeks.  His PCP tested him for genetic antibiotic resistance and he cannot take any drug in the Tetracycline family.  His gut microbiome was totally destroyed.  In fact he had a stool test done and had no good bacteria, whatsoever.   What did fix his (and his brother's acne) years after the Minocycline debacle was when I was diagnosed with Celiac disease and the kids were tested.  They were both put on a Gluten Free/ Caesin Free diet and...
    • wellthatsfun
      confirmed via biopsy, quite depressed

      By wellthatsfun · Posted

      i am australian. we do have plenty of substitutes, but most are very expensive compared to the originals. i believe i'll just stick to home cooked meals and not have many treats at all. it's sad but it's just so much easier. also, ive heard far too many horror stories of people ordering gluten free food from restaurants and cafés, explicitly telling servers and kitchen staff that cross contamination is a strict no go, and they still get very sick. until i find a reasonably priced fully gluten free kitchen somewhere, i am not eating out for my safety and sanity.
    • wellthatsfun
      confirmed via biopsy, quite depressed

      By wellthatsfun · Posted

      thank you all for the kind words and support. it truly means a lot. i know i will adapt, it really just is a grieving process right now though. looking forward to feeling healthier!
    • The Logician
      Gluten Sensitivity

      By The Logician · Posted

      To Trent’s, yes, from what i’ve read it is not uncommon for digestive systems to become less tolerant to gluten over time. Many types of sensitivity or allergies arise in older people who never had a problem. I don’t see why you are focusing on anything but the fact that after years of my sensitivity to gluten, for whatever reason , it has disappeared after a bout of antibiotics. What i’ve read is antibiotics can make gluten sensitivity worse. In any event, in my case, if I can still eat all the wheat products I want with no reaction after a month or more since my hospital stay this is something that should be investigated. Time will tell.
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