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- trents commented on Scott Adams's article in Additional Concerns2Going Low-Gluten May Harm Good Gut Bacteria, Researchers Warn
IMO, the information contained in this article is extremely important. Several medical science articles I have run across lately indicate that researchers are just beginning to uncover connections between gut health and diseases we would never have imagined as having a link. One example is Parkinson's. But this sentence caught my eye from this article...- 1
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- Scott Adams commented on Scott Adams's article in Latest Research8Study Estimates the Costs of Delayed Celiac Disease Diagnosis (+Video)
@Dorothy O. Your story is incredibly powerful, and it highlights something that still happens far too often—family members of people with celiac disease aren’t always told that they should be tested, even though first-degree relatives have up to a 1 in 10 chance of having it. It’s heartbreaking that you went so many decades without a diagnosis, especially given...- burden
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- Colorado Celiac commented on Scott Adams's article in Additional Concerns2Going Low-Gluten May Harm Good Gut Bacteria, Researchers Warn
I've been very concerned about this topic and work hard to add kefir and lots of whole grain and vegetable fibers to my diet. Proton pump inhibitors raised my fasting glucose. Everything affects everything. Thank you for the report.- 1
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- Rejoicephd commented on Jefferson Adams's article in Gluten-Free Cooking1Your Complete Gluten-Free Thanksgiving Plan: Recipes, Tips & Holiday Favorites
Wow what a helpful article!! I am just seeing this now but I hosted a small group of family for Thanksgiving at my house this year and I did some of these things- got a butterball gluten-free turkey, got gluten-free stuffing, had a few gluten-free sides, and a gluten-free nothing-Bundt-cake. I had other non gluten-free things there too for others, and I also...- celiac disease
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By Scott Adams · Posted
In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are. -
By Scott Adams · Posted
Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS). -
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By deanna1ynne · Posted
Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive… We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this? -
Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott. Have manufacturers ever said why that should be the case?
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