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HannahBick

My husband is celiac. We have 10 kids. Is it likely that any of the kids have celiac disease?

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One of our 10 kids has dyslexia, another has ADD, three struggle with studies at school, another three have asthma and my oldest who does okay at school has always hated regular bread (chokes on it whenever he eats it). One of the three that struggles at school is severely learning disabled and has low muscle tone.

Only the father is gluten free and he and I seem to physically be the healthiest in the family. All the kids and myself eat gluten.

I was talking with a friend of mine who told me that it’s highly unlikely that all of my children would be celiac-free. I’ve taken more notice lately that some of them seem to show possible signs and symptoms of celiac (infrequent abdominal pain, fatigue, poor educational performance, etc.) so I asked the doctor at my last appointment about whether my kids could be Celiac given father’s family history but was told not to worry about it and let them be kids. None of them have obvious symptoms like my husband did so I was told to leave the issue alone. The doctor was quite condescending and rude about it saying that I needed to get a life and let the kids have one too because we could never afford the diet and it would create a lot of strife in the family. I don’t work at the moment so my spouse’s work is our primary source of income.

My husband doesn't want the kids screened for celiac either. He has been gluten free since diagnosed back in the 1960s and doesn’t like to talk about his past. He was extremely sick as a young child (severe abdominal distention and non-stop diarrheas), was told he'd outgrow it and his father was diagnosed 30 years later.

I think the kids should be screened. From what others have said, and what I’ve since learned from Beyond Celiac and University of Chicago, there is no question about it. They say the risk is only one in 22 so maybe I’m being a bit cynical.

My husband has told family and friends that he doesn’t want to burden the rest of us with his dietary restrictions, and thinks it’s already unfair on the rest of us that we have to keep separate items in the kitchen and watch the cross contamination so he wants the kids to enjoy their food and doesn’t like discussing the subject. I used to think that this was extremely thoughtful on his part but now I'm realising this could be to the detriment of our children and their futures. Two family friends have often come over and given my husband special treats from local gluten free bakeries but brought nothing for myself or the kids, which I think is saying something. I cannot understand why my husband and PCP would be so opposed to testing the kids when it seems to be an offical guideline and the complications are so serious. I don't want to see irreversible damage happen to my kids and I always thought my husband had my children's best interests at heart in this regard so I haven't paid any attention until recently, but I’m afraid to bring it up again given how hostile his remarks have been just from mentioning the long term risks like diabetes, osteoporosis, poor growth and lymphoma.

Only two children have never broken any bones and 4 have had more than one fracture.

How should I go about this? Any help would be appreciated. Is this normal? Is there any reason my husband would be like this? I thought he'd be the opposite. I think he knows something is going on but won't admit it. 

What is going on? Do you know anyone else had a similar experience (of a celiac spouse not wanting to test their sons or daughters)? It seems like I'm getting no support. :(

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If you lived in Colorado the screening would be free. But there's only a one in 50 chance of that.

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6 hours ago, HannahBick said:

One of our 10 kids has dyslexia, another has ADD, three struggle with studies at school, another three have asthma and my oldest who does okay at school has always hated regular bread (chokes on it whenever he eats it). One of the three that struggles at school is severely learning disabled and has low muscle tone.

Only the father is gluten free and he and I seem to physically be the healthiest in the family. All the kids and myself eat gluten.

I was talking with a friend of mine who told me that it’s highly unlikely that all of my children would be celiac-free. I’ve taken more notice lately that some of them seem to show possible signs and symptoms of celiac (infrequent abdominal pain, fatigue, poor educational performance, etc.) so I asked the doctor at my last appointment about whether my kids could be Celiac given father’s family history but was told not to worry about it and let them be kids. None of them have obvious symptoms like my husband did so I was told to leave the issue alone. The doctor was quite condescending and rude about it saying that I needed to get a life and let the kids have one too because we could never afford the diet and it would create a lot of strife in the family. I don’t work at the moment so my spouse’s work is our primary source of income.

My husband doesn't want the kids screened for celiac either. He has been gluten free since diagnosed back in the 1960s and doesn’t like to talk about his past. He was extremely sick as a young child (severe abdominal distention and non-stop diarrheas), was told he'd outgrow it and his father was diagnosed 30 years later.

I think the kids should be screened. From what others have said, and what I’ve since learned from Beyond Celiac and University of Chicago, there is no question about it. They say the risk is only one in 22 so maybe I’m being a bit cynical.

My husband has told family and friends that he doesn’t want to burden the rest of us with his dietary restrictions, and thinks it’s already unfair on the rest of us that we have to keep separate items in the kitchen and watch the cross contamination so he wants the kids to enjoy their food and doesn’t like discussing the subject. I used to think that this was extremely thoughtful on his part but now I'm realising this could be to the detriment of our children and their futures. Two family friends have often come over and given my husband special treats from local gluten free bakeries but brought nothing for myself or the kids, which I think is saying something. I cannot understand why my husband and PCP would be so opposed to testing the kids when it seems to be an offical guideline and the complications are so serious. I don't want to see irreversible damage happen to my kids and I always thought my husband had my children's best interests at heart in this regard so I haven't paid any attention until recently, but I’m afraid to bring it up again given how hostile his remarks have been just from mentioning the long term risks like diabetes, osteoporosis, poor growth and lymphoma.

Only two children have never broken any bones and 4 have had more than one fracture.

How should I go about this? Any help would be appreciated. Is this normal? Is there any reason my husband would be like this? I thought he'd be the opposite. I think he knows something is going on but won't admit it. 

What is going on? Do you know anyone else had a similar experience (of a celiac spouse not wanting to test their sons or daughters)? It seems like I'm getting no support. :(

Of course they should be tested.  Not only does it sound like they have a lot of the symptoms , but the standard of care is to test all first degree relatives,

 

https://www.cureceliacdisease.org/faq/what-is-the-prevalence-for-others-in-my-family-to-have-celiac-disease-since-ive-been-diagnosed-with-it-2/

 

"Celiac disease is an inherited autoimmune disease. The prevalence of celiac disease in 1st-degree relatives (children, parents, siblings) has been reported by numerous studies around the world to be significantly higher than in the general population, hence the need to screen every 1st-degree relative. The actual prevalence varies among the published studies, between 4-16%. Our own experience when testing for celiac disease in 1st-degree relatives is a prevalence around 5%, or 1:20. In 2nd-degree relatives (aunts, grandparents, uncles) a prevalence around 2.6%, or 1:39."

 

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As soon as my daughter was diagnosed at 7, her pediatrican suggested every first-line blood relative be tested since it is a genetic disease.  From her suggestion, we learned that her father, both her siblings and her paternal uncle all also have celiac disease.  My advice from my own experience would be to have all of your children tested.  In addition, if they do test negative but continue to eat gluten they should be tested every two years as the disease can be triggered at any time when you have a genetic predisposition.

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Posted (edited)
3 hours ago, erinmichelle said:

As soon as my daughter was diagnosed at 7, her pediatrican suggested every first-line blood relative be tested since it is a genetic disease.  From her suggestion, we learned that her father, both her siblings and her paternal uncle all also have celiac disease.  My advice from my own experience would be to have all of your children tested.  In addition, if they do test negative but continue to eat gluten they should be tested every two years as the disease can be triggered at any time when you have a genetic predisposition.

Interesting. My husband has told others (who have asked us about whether any of the children are celiac) that celiac seems to more often be passed on to the children from the mother's side than the father's side. 

Also, is it normal for a teenager to dislike regular wonder bread? Or choke on it? My oldest says it's revolting and actually much prefers the gluten-free bread that his father has. He has never liked cake much either. I recall at his 5 year old birthday party (10 years ago) he refused to eat any of the wheat cupcakes I made for the occasion and instead just wanted an apple. Some people thought he had an eating disorder. But I'm thinking this have something to do with gluten intolerance or celiac? On the other hand he loves the gluten free cakes we make for his father. A lot of the kids complain about the texture of gluten free food. Most people (myself and my other kids included) love gluten-filled breads and cakes and would find it difficult to avoid, though I'm not so convinced that bread loves all of them back :P

Edited by HannahBick

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Our son was diagnosed with celiac and we were told to have all first degree relatives tested as well. No one else currently has celiac, but we also did genetic testing and found that two siblings and his dad all have the gene. Therefore it came through the dad's side. I've personally never heard that it's more likely to come from the mother. I would highly recommend having all the kids tested. Ask your husband if he would have liked to have avoided feeling poorly as a child if someone could have/would have gotten him tested sooner. He may feel like eating gluten free is a burden he doesn't want for his children, but the numerous diseases they might face if they are celiac and continue to avoid diagnosis and continue to eat gluten would be much more burdensome.

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My brother found he had it about the same time I was diagnosed.  His son was diagnosed this summer 4 years after us.  Mom passed recently, but we are certain she had it now that we know much more about it.  A second cousin was diagnosed at 1 yr.  of age about 25 years ago.  My daughter was tested this summer but I'm doubtful of her negative diagnosis - she gave the family history and was told by the doctor before the test that he was sure it would be negative and not to worry about it.  I'm uncertain which test was actually administered, and she refuses to do it again unfortunately.  My point is to get your children tested.  I think the likelihood of a few of them testing positive is high. 

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39 minutes ago, pschwab said:

Our son was diagnosed with celiac and we were told to have all first degree relatives tested as well. No one else currently has celiac, but we also did genetic testing and found that two siblings and his dad all have the gene. Therefore it came through the dad's side. I've personally never heard that it's more likely to come from the mother. I would highly recommend having all the kids tested. Ask your husband if he would have liked to have avoided feeling poorly as a child if someone could have/would have gotten him tested sooner. He may feel like eating gluten free is a burden he doesn't want for his children, but the numerous diseases they might face if they are celiac and continue to avoid diagnosis and continue to eat gluten would be much more burdensome.

He was diagnosed at age 4, very early on in life, so I don't think he is aware of the complications. His diagnosis was considered rare at the time, he had an excellent doctor but was told he'd outgrow it. I've also been told by said family friend that even if the kids test negative they may still benefit from going gluten free. People we meet are asking me if the kids have ever been screened and I have had to tell them no. It is embarrassing, since it has raised eyebrows among many other people, but my husband says the diet is too expensive for more than one person. He gets extremely ill from the smallest contamination and he has reinforced to the kids that they don't need the diet and to feel free to cook things that aren't gluten free. He wants to be their friend and hero, and feels that a lot of families with several gluten free children neglect those who don't need to be on a gluten free diet. I really believe at least a few of my kids are celiac now that I know more. I think I'm going to have find someone willing to screen all my kids. They are not going to like me, but teachers have complaining to me about the slow progress some of my children are making and how they're frequently having to use the bathroom during class. There are several other gluten free children in their schools and I think it's very unfair to them if mine are undiagnosed simply because my husband is set in his ways on this. 

A couple of questions... If the blood test comes back negative, should I still consider having my children scoped? I was told that bloods often come back falsely negative for family members and the biopsy is the gold standard. Also should I trial a gluten free diet if they are negative?

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1 hour ago, HannahBick said:

Interesting. My husband has told others (who have asked us about whether any of the children are celiac) that celiac seems to more often be passed on to the children from the mother's side than the father's side. 

Also, is it normal for a teenager to dislike regular wonder bread? Or choke on it? My oldest says it's revolting and actually much prefers the gluten-free bread that his father has. He has never liked cake much either. I recall at his 5 year old birthday party (10 years ago) he refused to eat any of the wheat cupcakes I made for the occasion and instead just wanted an apple. Some people thought he had an eating disorder. But I'm thinking this have something to do with gluten intolerance or celiac? On the other hand he loves the gluten free cakes we make for his father. A lot of the kids complain about the texture of gluten free food. Most people (myself and my other kids included) love gluten-filled breads and cakes and would find it difficult to avoid, though I'm not so convinced that bread loves all of them back :P

I would like to see the studies he is referencing that say that Celiac is associated with the female dna.  Never heard of that.  Honestly, I think he is making that up.

now, he was diagnosed so long ago, before they had the blood tests, maybe he doesn’t have Celiac?

I know it is hard to raise any number of kids alone, but you must protect them.  They sound like they actually have symptoms of Celiac and you would want to look into that, even if he didn’t have Celiac.

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The only way it could come from the mother more often would be if it was x-linked and always came from the mother - and I have never heard that for celiac.

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I'd suggest screening them all (as noted above, screening all first-degree relatives is the standard of care when someone is diagnosed) *and* going gluten-free whatever the results. Odds are that one or more has active celiac (it can cause behavioral and physical symptoms like those you describe), and it will be much safer for the celiacs in the household for the whole house to be gluten-free. As long as your gluten-free diet is mostly based on whole foods (meat, fish, veg, etc.) and not on gluten-replacement foods (gluten-free pasta, gluten-free bread), there's no real downside for those who tolerate it fine, and a big upside for those who don't. 

(Our household: 2 celiac kids; mom and dad each with a different celiac gene but neither had elevated TTG-IGA when we were all screened when kid1 was diagnosed; mom has an autoimmune condition so depending on what you read should be off gluten anyway; whole house is gluten-free because both kids react strongly to even tiny cross-contamination, and we want home to be a haven for them.)

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The children should absolutely be screened (the blood antibody complete screening panel) immediately, regardless if symptoms or not.  Some guidelines say that they should be screened annually for the rest of their lives.   I have read that the medical community is now expanding from 1st degree relatives getting screened to 3rd degree.  Any diagnosed celiac that doesn't want their own children screened (just a simple blood test) should really seek counseling.  Sorry to sound tough, but this is a killer disease.  I went undiagnosed for over 40 years, absolutely no intestinal symptoms, and I cry thinking how much better health I would be in now if I'd found out sooner.

https://celiac.org/celiac-disease/understanding-celiac-disease-2/diagnosing-celiac-disease/screening/

 

 

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I don't see how any diagnosed celiac wouldn't want their own children screened. My husband is the first person I know of to be like this. He has made it clear that only one person in the family can afford to be gluten free. Last week hubby and I met with a family where three out of the four need to be gluten free. Before we went, he asked his kids to bake a non-gluten free fruit cake for the non-gluten-free family member we were visiting. I asked what about the other three family members who are gluten-free. He insisted that the non-gluten-free people need to feel included and special as well. Needless to say, I also took some prepackaged gluten free treats along for the entire family (which he didn't even want me to do).

I don't think I'll win on this one. Both my PCP and husband are against me. PCP told me to try them on a gluten free diet if I think it's bothering them. My husband definitely has celiac disease, it was a very severe classic case when he was young. He had a flat biopsy on gluten when he was little, normal biopsy off gluten for a year and then reintroduced gluten and had a flat biopsy again. He still gets very sick when he eats something with gluten in it. He often resents his dietary restrictions and feels left out but financially it is the only way we can cope at the moment. We have to get the least expensive bread possible for everyone else to help keep costs down. 

The last thing my husband wants to do is screen the kids. He is adamant that they do not need to be screened if they don't have symptoms. None of the kids are suffering like he did. If we were better off money wise, he would consider making the house mostly gluten free but let the kids eat gluten when out and about but wouldn't this obfuscate their diagnosis?

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12 minutes ago, HannahBick said:

I don't see how any diagnosed celiac wouldn't want their own children screened. My husband is the first person I know of to be like this. He has made it clear that only one person in the family can afford to be gluten free. Last week hubby and I met with a family where three out of the four need to be gluten free. Before we went, he asked his kids to bake a non-gluten free fruit cake for the non-gluten-free family member we were visiting. I asked what about the other three family members who are gluten-free. He insisted that the non-gluten-free people need to feel included and special as well. Needless to say, I also took some prepackaged gluten free treats along for the entire family (which he didn't even want me to do).

I don't think I'll win on this one. Both my PCP and husband are against me. PCP told me to try them on a gluten free diet if I think it's bothering them. My husband definitely has celiac disease, it was a very severe classic case when he was young. He had a flat biopsy on gluten when he was little, normal biopsy off gluten for a year and then reintroduced gluten and had a flat biopsy again. He still gets very sick when he eats something with gluten in it. He often resents his dietary restrictions and feels left out but financially it is the only way we can cope at the moment. We have to get the least expensive bread possible for everyone else to help keep costs down. 

The last thing my husband wants to do is screen the kids. He is adamant that they do not need to be screened if they don't have symptoms. None of the kids are suffering like he did. If we were better off money wise, he would consider making the house mostly gluten free but let the kids eat gluten when out and about but wouldn't this obfuscate their diagnosis?

Obviously, you have a lot more issues with him than just this.  I feel bad for the kids as an early diagnosis could be so helpful to their current and future health.  

If it were me, I would get another doctor and get the ones with the obvious issues tested. It would be nice if he agreed, but if I think it's for my kids health and future success in life, I don't care what my husband thinks.  

You can eat gluten-free without buying expensive gluten-free packaged products.  Meat, beans, veggies, fruit, dairy , eggs, rice, Chex cereals, plain potato chips, etc are al naturally gluten-free.  It might take a change in what you fix, but, except for gluten-free pasta, my hub and I eat mostly like that. I say potato chips and Chex because you can make some great chicken nugget things with them.

you are right that eating gluten-free usually makes the Celiac tests negative.  But if you can't or won't test your kids, maybe it is best to make them gluten-free to stop some of the damage.  In a few years, as adults, they can get tested .  There are tests for Celiac being developed that don't require eating gluten or much gluten.

 

 

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I had no symptoms.  I'm left with permanent kidney damage.  You also need a new doctor.  All this is contrary to everything we know.

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On 18/04/2018 at 2:09 PM, Beverage said:

I had no symptoms.  I'm left with permanent kidney damage.  You also need a new doctor.  All this is contrary to everything we know.

I'm reluctant to change doctors since my husband last year was diagnosed with suspected Lyme disease by our PCP. No other doctors in our area think that Lyme disease is legitimate. He had been complaining of fibromyalgia, joint pain and unexplained recurrent stomach cramps for the past five years and is currently being treated with antibiotics and doing better but still having issues, so I don't want to get off side with our family doctor on this one. Is there a way to test the kids for celiac without a doctor? I might consider this route.

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PCP and husband both displaying questionable or just plain bad judgment, IMO (not a doctor, just a parent to celiacs). If your husband has low-level ongoinggluten exposure at home, seems like that could be contributing to the joint pain, stomach cramps, and fibromyalgia. 

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3 hours ago, Sienna2013 said:

If your husband has low-level ongoinggluten exposure at home, seems like that could be contributing to the joint pain, stomach cramps, and fibromyalgia. 

This was my first thought too.

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Posted (edited)
6 hours ago, Sienna2013 said:

PCP and husband both displaying questionable or just plain bad judgment, IMO (not a doctor, just a parent to celiacs). If your husband has low-level ongoinggluten exposure at home, seems like that could be contributing to the joint pain, stomach cramps, and fibromyalgia. 

PCP has never questioned my husband on gluten exposure. He is very careful about cross contamination, has a separate toaster, cooking utensils and butter/jam pots but we do live in a gluten-full house for myself and the kids who bake regular scones, cakes and (occasionally) raisin bread. I would have thought his exposures would be minimal, since we clean up very carefully after ourselves.

Thought I should add that he went in for an EGD late last year and his biopsies and bloods came back normal so the GI said he was managing his celiac condition extremely well. 

The antibiotic tablets do seem to have helped him a bit, he has less abdominal pain, fibromyalgia and joint pain than before.

Is it really possible that gluten could be causing these symptoms despite normal blood and biopsy results? He was told by the GI specialist that everything he is doing is fine.

Edited by HannahBick
Added details about EGD

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Hi.  Anything that goes in the eyes, ears, nose, and mouth ends up in the digestive tract.  Flour in the air from making scones and cake stays in the air for days, which then gets inhaled and down it goes, , not to mention everything it settles on.  It's hard enough to make sure no cross contamination happens in preparing food, but it really is not safe for a Celiac be in the same air space with non-gluten-free flour.

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Is there a way to test the kids for celiac without a doctor?

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8 hours ago, HannahBick said:

Is there a way to test the kids for celiac without a doctor?

i think that in some states, you can go to labs, like Quest Diagnostics and order your own blood work.  could get pretty expensive with 10 kids because insurance usually won't pay unless a doctor orders it.  but you could call your local place and see if its even possible.

There are places you can mail in stool, hair, etc - but those test cost at least as much as the legitimate blood tests & have no accepted scientific basis.

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I once asked the lab I use and you have to be over 18 to order your own tests.

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I'm getting the kids tested. I'll pay for it if I need to. I just feel like we're being socially irresponsible by not getting them screened. It's not fair on other school students who are following a gluten free diet and have few options in the cafeterias due to so few celiacs knowing they have the condition. The more I learn, it seems like the undiagnosed celiacs are the ones who are really hurting the rest of society. Couldn't believe it when I heard that more than 80% are undiagnosed. My husband (who is going to hit the roof when he finds out) recently told a friend of ours that better diagnosis is the reason more celiac disease exists. Correct me if I'm wrong but it seems like a lot more kids are sick than they used to be.

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I'm so glad you are getting them tested, but sorry it has to be behind his back. However, this is such a serious problem, it has to be done.  He can hit the roof all he wants, but he will still be wrong about it, his choice to remain ignorant about the facts.

Better diagnosis is not the reason more celiac disease exists, it's that more of it is getting found, we know about more of it, it was always there.  Doctors are finally slowly becoming aware that it's not just those with intestinal symptoms.   We are lucky to be here now when some doctors are more aware and that awareness is growing all the time. 

Good luck.  Prayers to you for your strength and courage and hopefully a positive outcome.

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    Jefferson Adams
    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
    Ingredients:
    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
    Simmer quinoa in water and chicken broth until tender.
    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
    The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow.
    To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center.
    Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification.
    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
    Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”
    Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities.
    Read more.

    Zyana Morris
    Celiac.com 05/17/2018 - Celiac disease is not one of the most deadly diseases out there, but it can put you through a lot of misery. Also known as coeliac, celiac disease is an inherited immune disorder. What happens is that your body’s immune system overreacts to gluten and damages the small intestine. People who suffer from the disease cannot digest gluten, a protein found in grain such as rye, barley, and wheat. 
    While it may not sound like a severe complication at first, coeliac can be unpleasant to deal with. What’s worse is it would lower your body’s capacity to absorb minerals and vitamins. Naturally, the condition would cause nutritional deficiencies. The key problem that diagnosing celiac is difficult and takes take longer than usual. Surprisingly, the condition has over 200 identified symptoms.
    More than three million people suffer from the coeliac disease in the United States alone. Even though diagnosis is complicated, there are symptoms that can help you identify the condition during the early stages to minimize the damage. 
    Here is how you can recognize the main symptoms of celiac disease:
    Diarrhea
    In various studies conducted over years, the most prominent symptom of celiac disease is chronic diarrhea.
    People suffering from the condition would experience loose watery stools that can last for up to four weeks after they stop taking gluten. Diarrhea can also be a symptom of food poisoning and other conditions, which is why it makes it difficult to diagnose coeliac. In certain cases, celiac disease can take up to four years to establish a sound diagnosis.
    Vomiting
    Another prominent symptom is vomiting.  
    When accompanied by diarrhea, vomiting can be a painful experience that would leave you exhausted. It also results in malnutrition and the patient experiences weight loss (not in a good way though). If you experience uncontrolled vomiting, report the matter to a physician to manage the condition.
    Bloating
    Since coeliac disease damages the small intestine, bloating is another common system. This is due to inflammation of the digestive tract. In a study with more than a 1,000 participants, almost 73% of the people reported bloating after ingesting gluten. 
    Bloating can be managed by eliminating gluten from the diet which is why a gluten-free diet is necessary for people suffering from celiac disease.
    Fatigue
    Constant feeling of tiredness and low energy levels is another common symptom associated with celiac disease. If you experience a lack of energy after in taking gluten, then you need to consult a physician to diagnose the condition. Now fatigue can also result from inefficient thyroid function, infections, and depression (a symptom of the coeliac disease). However, almost 51% of celiac patients suffer from fatigue in a study.
    Itchy Rash
    Now the chances of getting a rash after eating gluten are slim, but the symptom has been associated with celiac disease in the past. The condition can cause dermatitis herpetiformis, which causes a blistering skin rash that occurs around the buttocks, knees, and elbows. 
    A study found out that almost 17% of patients suffering from celiac disease might develop dermatitis herpetiformis due to lack of right treatment. Make sure you schedule an online appointment with your dermatologist or visit the nearest healthcare facility to prevent worsening of symptoms.
    Even with such common symptoms, diagnosing the condition is imperative for a quick recovery and to mitigate the long-term risks associated with celiac disease. 
    Sources:
    ncbi.nlm.nih.gov  Celiac.com ncbi.nlm.nih.gov  mendfamily.com

    Jefferson Adams
    Celiac.com 05/16/2018 - Galectins are a family of animal lectins marked by their affinity for N-acetyllactosamine-enriched glycoconjugates. Galectins control several immune cell processes and influence both innate and adaptive immune responses. A team of researchers recently set out to assess the role of galectins, particularly galectin-1 (Gal-1), in the treatment of celiac disease.
    The research team included Victoria Sundblad, Amado A. Quintar, Luciano G. Morosi, Sonia I. Niveloni, Ana Cabanne, Edgardo Smecuol, Eduardo Mauriño, Karina V. Mariño, Julio C. Bai, Cristina A. Maldonado, and Gabriel A. Rabinovich.
    The researchers examined the role of galectins in intestinal inflammation, particularly in Crohn’s disease, ulcerative colitis, and celiac disease patients, as well as in murine models resembling these inflammatory conditions. 
    Maintaining the fine balance between host immunity and tolerance promotes gut homeostasis, and helps to prevent inflammation. To gain insight into the role of Gal-1 in celiac patients, the team demonstrated an increase in Gal-1 expression following a gluten-free diet along with an increase in the frequency of Foxp3+ cells. 
    The resolution of the inflammatory response may promote the recovery process, leading to a reversal of gut damage and a regeneration of villi. Among other things, the team’s findings support the use of Gal-1 agonists to treat severe mucosal inflammation. In addition, Gal-1 may serve as a potential biomarker to follow the progression of celiac disease treatment.
    Gut inflammation may be governed by a coordinated network of galectins and their glycosylated ligands, triggering either anti-inflammatory or pro-inflammatory responses. That network may influence the interplay between intestinal epithelial cells and the highly specialized gut immune system in physiologic and pathologic settings.
    The team’s results demonstrate that the anti-inflammatory and tolerogenic response associated with gluten-free diet in celiac patients is matched by a substantial up-regulation of Gal-1. This suggests a major role of this lectin in favoring resolution of inflammation and restoration of mucosal homeostasis. 
    This data highlights the regulated expression of galectin-1 (Gal-1), a proto-type member of the galectin family, during intestinal inflammation in untreated and treated celiac patients. Further study of this area could lead to better understanding of the mechanisms behind celiac disease, and potentially to a treatment of the disease.
    Source:
    Front. Immunol., 01 March 2018.  
    The researchers in this study are variously affiliated with the Laboratorio de Inmunopatología, Instituto de Biología y Medicina Experimental (IBYME), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina; the Centro de Microscopía Electrónica, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Córdoba, Argentina; the Instituto de Investigaciones en Ciencias de la Salud (INICSA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina; the Laboratorio de Glicómica Funcional y Molecular, Instituto de Biología y Medicina Experimental (IBYME), Consejo de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina; the Sección Intestino Delgado, Departamento de Medicina, Hospital de Gastroenterología Dr. C. Bonorino Udaondo, Buenos Aires, Argentina; the Unidad de Patología, Hospital de Gastroenterología, Bonorino Udaondo, Buenos Aires, Argentina; the Instituto de Investigaciones, Universidad del Salvador, Buenos Aires, Argentina; and the Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina.

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    • Thanks it helped alot  
    • Yes, tried enzymes but made my stomach burn terribly. I no longer have my gallbladder. Possibly the issue.
    • Hey fellow sufferer me too it's all from lectins..GMO lectins do same disruption to cattle and chicken too from their soy potato and corn legume based feed....I also get uti bad sensations hot urine and irritated bladder, lectins are bacteria from plants immune system Google lectins and Monsanto high lectin foods: soy wheat peanut corn tomato potato yep all of it I can't rely on gluten free foods has to be gluten-free and non GMO brain fog issues are neurotoxins from lectins etc too kind me 20yrs believing I had msg issues, wheat gluten etc...takes time but the GMO lectins disrupt our mucus layer in gut http://dysautonomia.com.au/lectins-3/
    • Hello all with these horrible pressure headaches I get all the exact symptoms and the nasty pressure points in my skull at the base and upper area. I get these associated when I'm glutened but it's actually from lectins and GMO foods. GMO foods are exactly the splicing of several plant lectins combined and all livestock ie chickens cattle have same issues with gut and yes it's in the meats too also Google meat allergy, I've a type o neg blood, I FRUSTRATEDINGLY DONT GO TO ANY DOCTORS OF ANY KIND OF WHICH THE WORD LECTINS PROBABLY ISNT ALLOWED ON THIS SITE..Google GMO LECTINS and MONSANTO..they take plant's lectins which are BACTERIA hence the flu like ill feeling, sweats, bad brain fog which is a neurotoxicity affect from lectins, my sinuses go hay wire!, muscles ache badly, eyes face, baggy eyes, major histamine release..I've had all the typical symptoms over yrs change...msg and sulphites, salycilates, amines..and the  immune systems so to speak for plants. My small intestine swells , and I'm glutened from tomatoes (sauce), potatoe and corn, wheat, SOY...all wang me out horribly. That's what lectins do naturally to animals the thwart being digested ...they disrupt our digestive tracts horribly..took me 20 plus yrs, I'm 46, to figure it out...GO TO A NUTRITIONIST..GMO LECTINS ARE WHAT MAKE WHEAT AND PEANUTS SOO ALLERGIC..IM SO FED UP AND DISGUSTED READING LOST PEOPLE MISGUIDED IVE NEVER POSTED ON ANY SITE BEFORE...currently I'm a dishwasher at a ruby Tuesday's..I used to be an aircraft mechanic for a major airline..my health and slowly went down hill. So very very recently I've discovered this, they're also blood type specific..where and how have I learned this...chiropractors also. One forum explained that a patient's Harvard educated G.I. specialist vaguely even heard of lectins. Thank you Monsanto and big pharma , also BT pesticide causes leaky gut too, it's designed to do same to catipillars too. I never believed it until my gut is now so sensitive my symptoms last for almost  a full seven day week. I just have to ride it out and take chamomile tea, organic $ brands using several tea bags and helps. Good luck to you all and leave no stone unturned in your journeys. Also look up psoriasis info caused by lectins too. i also simultaneously get uti symptoms ie bacteria from lectins, detox tea and fresh lemon flushes it out,... Soo all gluten free foods are using GMO ingredients corn starch, potato starch " modified food starch", etc etc so I can't and don't bother with shopping gluten free...read any and all Gluten Free labels..and compare non-GMO labels vs gluten free without GMO free label, most health and gluten-free bars are all soy, personally we're being scammed...this wont be posted I'm sure...why haven't I ever had a allergist explain this to me ..I'min the U.S., I've learned this from European, Australian, based nutrition sources online. Kristin.com to start  http://dysautonomia.com.au/lectins-3/ leave no stone unturned and do your own homework  
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