2 2
aya

Am I celiac or not?

Rate this topic

Recommended Posts

I am almost completely lost in my symptoms and tests. 

Do you think these symptoms are enougt to say that I am celiac?

I have the same weight since I was 16 yo, now I am 45 and I have 47 kg - I can’t gain or lose weight.

I have huge problems for last one year and half with reflux which is my primary symptom. Heartburn actually  with numb tongue and burning mouth. My GI doc say that all my problems  are caused by LES (lower esophageal sphincter) not working proprely and that I have bad motility and dyspepsia. I am taking  lansoprazol for a year now, but the daily dose helps me just through half od a day. And I can’t eat “forbidden” food when I am on them. And I feel awful nausea when I take lansoprazol.

Blood test for IGA was 16,4. For celiac disease it should be over 20. That’s why my doc said that we won’t do any other test, because this one is negative.

Bur I am always bloated, with gases, belching, pain in stomach and lower abdomen, usually one hour after eating. Also have pain just under upper right ribs. Always constipated and nauseous.

Fatigue is worse after I eat something with flour and sugar. But I can eat without any problem meat, potatoes, lettuce, beans, lentil...

I have reflux usually after eating peppers, tomato, black pepper, chocolate, but lately I can’t eat nothing. I get reflux from nothing. I had extreme reaction to coffe with sugar one months ago and since than I can’t get rid off reflux. 

I also have undigested food in stool lately too.

VItamin D level is 16.

Iron in blood is lower each month.

Bile is a bit high. All other stuff is normal. I am waiting for magnesium, calcium and vitamin b 12 levels.

is it possible that I have celiac disease? 

I am on diet last 3 days and I have noticed that gases and burping are getting better, I am not bloated so much anymore, but reflux still persists.

If this is celiac disease, how long I can expect till I will notice some improvement?

Did anyone had same problems with reflux and how dis you solve it. I would appreciate it a lot!!!

Best,

Aya

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:

As your vitamin d and iron levels are low it suggests celiac disease because if I am not wrong ,your iron levels is low without any reason. 

To rule out confusion you should go for celiac gene test. Because if your gene test is positive then you should go for  biopsy of small intestines to confirm the diagnosis about celiac disease.  

I also have heaviness,nausea and various other symptoms I am on gluten diet since one year and my gene test is positive for celiac disease and symptoms also suggest.  So, according to my knowledge your all symptoms will get better after you start gluten free diet if you have celiac disease or gluten sensitivity.  

Best of luck! 

  • Like 1

Share this post


Link to post
Share on other sites

How did you GI diagnose you with LES?  Did you have an endoscopy then?  What did the pathologist’s report  indicate?  Exactly which celiac test was given?  This is not clear.

In any case, I would recommend getting a second opinion from another GI.  Something is wrong!  

 

 

 

  • Like 1

Share this post


Link to post
Share on other sites
23 minutes ago, cyclinglady said:

How did you GI diagnose you with LES?  Did you have an endoscopy then?  What did the pathologist’s report  indicate?  Exactly which celiac test was given?  This is not clear.

In any case, I would recommend getting a second opinion from another GI.  Something is wrong!  

 

 

 

Thank you so much for your answer.

Yes, he did endoscopy last year and this year. Last year everything was fine except LES, this year it was again nonfunctional LES and esophagitis grade B. 

Stomach and duodenum are fine.

I am not sure if he took also biopsy. I was trying to convince him to take it, but not sure if he did. I have appointment in two weeks and will see than.

Blood test was IGA for antibodies gliadina which is positive if is 20 or more. Mine was 16,08. 

What should I do? Should this be enough to make further research?

Share this post


Link to post
Share on other sites
1 hour ago, PK-432 said:

As your vitamin d and iron levels are low it suggests celiac disease because if I am not wrong ,your iron levels is low without any reason. 

To rule out confusion you should go for celiac gene test. Because if your gene test is positive then you should go for  biopsy of small intestines to confirm the diagnosis about celiac disease.  

I also have heaviness,nausea and various other symptoms I am on gluten diet since one year and my gene test is positive for celiac disease and symptoms also suggest.  So, according to my knowledge your all symptoms will get better after you start gluten free diet if you have celiac disease or gluten sensitivity.  

Best of luck! 

Thank you!!!

I am trying to convince my doctor to make genetic test too, but he is telling me that it would make no sense, since blood test was negative.

Yes, I have low iron and ferritina with no reason for years now and nobody seems to bother. I had iron low long before I started taking ppi, so can’t blame ppi for this.

Best,

Aya

Share this post


Link to post
Share on other sites
Ads by Google:

If you only had the TTG IGA test then you could still have celiac. You have to be eating gluten daily for 12 weeks before testing.

The full celiac panel includes:

TTG IGA
TTG IGG
DGP IGA
DGP IGG
EMA
IGA

You can either have another gastroenterologist order the full celiac panel plus whatever else they typically test for, or you can order your own test at a site like walkinlab.com. At walkinlab.com it's called the celiac comprehensive test and costs $298.00 (not covered by insurance). Then if any one test comes up high you can give it to your new gastroenterologist so they can do an endoscopy. The blood draw is done at your nearest Labcorp. You get your results in less than a week at walkinlab.com .

Oops, if you're outside the US you'll have to convince your gastroenterologist to do the full panel.

  • Like 1

Share this post


Link to post
Share on other sites

Has your Dr mention Microscopic Colitis at all.  You mentioned taking PPI's.  I took them for over a year - 2 morning and 2 night.  I think that's how I ended up with Microscopic Colitis.  I don't think I have Celiac disease but do think I am very sensitive to gluten.  My GI dr. told me to eat whatever I want , but have learned from research, partly from microscopiccolitis.org that almost everyone with MC is sensitive to gluten and most to dairy and some to soy.  I know some on this site don't agree with some of what is said on that site, but they are really good people who want to help.  Just said all that to say, maybe you should ask your GI if you could have MC.  Hope you get it all figured out.  I know the frustration.  It can take over your life.

Share this post


Link to post
Share on other sites
12 hours ago, aya said:

Thank you!!!

I am trying to convince my doctor to make genetic test too, but he is telling me that it would make no sense, since blood test was negative.

Yes, I have low iron and ferritina with no reason for years now and nobody seems to bother. I had iron low long before I started taking ppi, so can’t blame ppi for this.

Best,

Aya

As your ferritin, vitamin d and iron levels are low without any reason it strongly suggests celiac disease but for proper disgnosis gene test,biopsy is required.  You should consult competent gastroentrologist with good repute. 

I am in search of  competent gastroentrologist since 6 years and still searching.  

Be sure to be on gluten free diet till biopsy but remember that gene test does not  require to be   on  gluten free diet. 

Welcome,I am always here for any suggestion or guidance.  I am doing research on gluten free, celiac disease since 2015 but I am not diagnosed up till now. My nephew is diagnosed with celiac disease and I am also hopeful that I will be diagnosed soon. 

Share this post


Link to post
Share on other sites

Like Tessa, I would recommend getting the full celiac blood panel.  Why?  If my GI had not ordered the entire panel, my celiac disease diagnosis would have been missed.  I only test positive to the DGP IgA, even in follow up testing.  Then there are also the few celiacs who are seronegative.  If the GI suspects celiac disease (anemia, osteoporosis, family history, other autoimmune), he/she would order an endoscopy to obtain intestinal biopsies.  Find out if biopsies were taken when you next see your GI.  

I understand that sometimes it is impossible to get a diagnosis depending on where you live, financial and insurance constraints.  Consider continuing the  gluten free diet for six months.  My husband went gluten free per the poor advice from my allergist and his Physician some 17 years ago.  The diet worked.  Who would remain gluten free if it was not working?  

The genetic test will help rule out celiac disease as some 30% of the population has the genes that could develop into celiac disease.  That is a lot of people!   Only a very few actually do go on to develop celiac disease.  Even if you have the genes, what does it really tell you?  I think you need to research the benefits of genetic testing more in order to make an informed decision.   If I had to choose between spending money on the genetic test vs the complete celiac antibodies test, I would choose the antibodies test (DGP, TTG, EMA).  

Keep researching because it may not be celiac disease as the root cause.  Has EOE been ruled out?  It is related to allergies.  

https://www.aaaai.org/conditions-and-treatments/related-conditions/eosinophilic-esophagitis

  • Like 1

Share this post


Link to post
Share on other sites

Aya,

I think your PPIs are triggering your dyspepsia medical term for indigestion etc.

Often when our stomach acid get's too low we will have issues with CARBS.

They ferment and cause bloating.

Here is a couple article/links about it.

You need to get off the PPIs if at all possible.  Try taking a H2 blocker for two weeks and then stepping off it two weeks between reduction in dosages all the while watching your trigger foods.

Here is a link about "Gastric hypochlorhydria (low stomach acid) is associated with an exacerbation of dyspeptic symptoms in female patients"

https://link.springer.com/article/10.1007%2Fs00535-012-0634-8

taking betaineHCL can also help your digestion if your stomach acid is already too low from taking lansoprazol.

see this topic in the pharmaceutical journal about it.

https://www.pharmaceutical-journal.com/learning/learning-article/question-from-practice-management-of-hypochlorhydria/11120379.article?firstPass=false

as to whether you have Celiac disease or not . ..you might not yet but if you keep taking PPIs you might develop it if you keep taking them for years and years.

PPI's increase your risk of developing celiac disease in the future.

that is over 4 years old that studied this topic of PPIs use and subsequent Celiac disease diagnosis.

https://www.celiac.com/articles.html/celiac-disease-gluten-intolerance-research/do-proton-pump-inhibitors-increase-risk-of-celiac-disease-r2860/

they (the researchers) concluded  quoting

"The data clearly show that patients who use anti-secretory medications are at much greater risk for developing celiac disease following the use of these medicines.

The fact that this connection persisted even after the team excluded prescriptions for anti-secretory medicines in the year preceding the celiac disease diagnosis suggests a causal relationship."

and why this is novel research we didn't know why this was so too recently.

see this article as reported by Jefferson Adams on celiacdotcom.  It is good research.

https://www.celiac.com/articles.html/celiac-disease-gluten-intolerance-research/could-drinking-baking-soda-fight-celiac-and-other-autoimmune-diseases-r4479/

I am also including the medical news today article link on this topic because I think it summarizes these findings well.

https://www.medicalnewstoday.com/articles/321624.php

the articles about about what controls (switches on) inflammation (autoimmune reactions) in the body.

we have microvilli (not villi) that line our organs (especially  the spleen) that alarm our body when proteins are in the body and not in the GI tract.

the spleen is critical is here because it acts like a general of sorts directing our immune system and when gluten or other proteins tricks it --- it attacks our body (villi) by mistake.

And this new research explains why this happens.

quoting from the the summary on celiacdotcom ( again I think the MNT article) goes into more details.

" A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed."

to continue quoting

"The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response."

Which explains perfectly how PPI's could cause someone to develop Celiac disease because it lowers our stomach acid.  And this study points out how raising our pH (lowering the pH) cause the spleen to settle down and stop attacking the bodies own organs (villi) in the case of Celiacs'.

And it 's not just the Villi the body attacks they note it happens in other organs too when the "general" the spleen gets confused the whole body suffers inflammation.

quoting again from the article Jefferson Adams

"That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.

In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."

so getting off the PPI by taking BetaineHCL or if you can believe this research baking soda to raise your stomach acid to natural healthy levels of a pH of 3.0 or less should help your indigestion and help control you GI inflammation from too low a stomach acid.

you can have this tested by doing an Esophageal pH Test or just take betaineHCL and go low CARB and try the Baking Soda in the meantime to see if it helps your indigestion (if it is going to be a while before you can see the doctor again.)

https://www.healthline.com/health/esophageal-ph-monitoring

If it is truly low stomach acid (from taking PPI's) and too many CARBS in your diet then taken BetaineHCL will improve your digestion.  Be sure to always take BetaineHCL wtih food and plenty of water.  Water activates the stomach acid and the food dilutes the Stomach acid to ensure you don't get too much.

If you get a "warm sensation" in your abdomen it is working.

******this is not medical advice but I hope this is helpful.

I had a similar problem with my low stomach acid being misdiagnosed.

Sorry the explanation is so long but you got a lot going on inside.. . and it takes some time to try and explain it.

2 Tim 2:7 “Consider what I say; and the Lord give thee understanding in all things” this included.

Posterboy by the Grace of God,

  • Like 1

Share this post


Link to post
Share on other sites
Ads by Google:
5 hours ago, Posterboy said:

 

I had a similar problem with my low stomach acid being misdiagnosed.

Sorry the explanation is so long but you got a lot going on inside.. . and it takes some time to try and 

Posterboy,

thank you sooooo much. I can’t tell you how greatful I am for your long and detailed answer.

I have many additional questions (I asked you few more additional questions in my other post about celiac and reflux)

I am just trying to find my underlying condition. I am afraid I’ll have to stay with ppi for two additional months, since I have esophagitis grade b, confirmed with biopsy a week ago. It was first time that I have inflamed esophagus. Last endoscopies showed only nonfunctional LES. I think this inflamarion is because od a panic attack after drinking coffee with a lot of sugar and nausea after that. Some coffees make me sick and some don’t.

I would just like to find out what relaxes my LES and what is my underlying condition. 

Ppis obviously don’t help, since my problema with bloating and gases and reflux are continuing. Stomach hurts when is empty. And I have huge amount of gases 1 hour after eating and during the night 4-6 hours after last meal.

Please if you have any additional idea what could it be, tell me!!!

Best,

aya

Share this post


Link to post
Share on other sites
13 hours ago, cyclinglady said:

 

Keep researching because it may not be celiac disease as the root cause.  Has EOE been ruled out?  It is related to allergies.  

Dear Cyclinglady,

 

thank you for your help.

Yes, I am trying to find out what my underlying condition is. But the doctors don’t help at all (insurance can’t be an issu since I have ful insurance). But they closed my case with the diagnosis: nonfunctional LES with constant taking of ppis for a lifetime. But ppis are making my problems even bigger so I trying to fing out what is happening. I’ve been convincing them to test me for celiac disease and because the result was negative (only IGA testing) they ruled it out.

All I have is low vitamin d, low iron, same problems as before taking ppis, nausea with ppis, still bloating with gases and burping. Ppi works only 12 hours - the biggest dose. After 12 hours burping brings more acid to my esophagus. All that doctors say is that ppis should work and don’t believe me that in my case ppis are working just half of the time. I tried to take half dose in the morning and half in the evening but half dose helps only for 6 hours. So their suggestion is: take more ppis and another medicine for motility. and case closed for them letting me desperate and completely lost.

Any help appreciated,

Aya

 

Share this post


Link to post
Share on other sites
Posted (edited)

Hi aya,

Some doctors are idiots.  So find a different one if you can.  You may be low on B vitamins also.  B vitamins affect the function of nerves and are important to keep up.  B-12 is sometimes low in people with celiac disease.  I suggest you check your B vitamins levels and also selenium.  I have low vitamin D still.  And I have trouble swallowing sometimes, probably because of low B vitamins for years.

Maybe you can find a good doctor on this website.

https://www.celiacos.org/

Edited by GFinDC

Share this post


Link to post
Share on other sites
17 hours ago, aya said:

Dear Cyclinglady,

 

thank you for your help.

Yes, I am trying to find out what my underlying condition is. But the doctors don’t help at all (insurance can’t be an issu since I have ful insurance). But they closed my case with the diagnosis: nonfunctional LES with constant taking of ppis for a lifetime. But ppis are making my problems even bigger so I trying to fing out what is happening. I’ve been convincing them to test me for celiac disease and because the result was negative (only IGA testing) they ruled it out.

All I have is low vitamin d, low iron, same problems as before taking ppis, nausea with ppis, still bloating with gases and burping. Ppi works only 12 hours - the biggest dose. After 12 hours burping brings more acid to my esophagus. All that doctors say is that ppis should work and don’t believe me that in my case ppis are working just half of the time. I tried to take half dose in the morning and half in the evening but half dose helps only for 6 hours. So their suggestion is: take more ppis and another medicine for motility. and case closed for them letting me desperate and completely lost.

Any help appreciated,

Aya

 

Aya,

As for the Vitamin D subject look for Knitty Kitty on this board she is an expert on Vitamin D.

And why we don't think in these terms today. . . anybody who has low Vitamin D levels or issues with Vitamin D levels technically has Ricketts but it usually not diagnosed as such till you to get critically ill levels.

this is from your other thread on on acid reflux.

"I get bloated with reflux gases, burping 1 hour after eating. My last meal of the day is at 8 p.m. And the worst reflux attac is usually around midnight and 1 a.m."

The burning you feel without food in your stomach is probably a Peptic Ulcer.

see this online article about it.

https://www.symptomfind.com/health/signs-and-symptoms-of-a-peptic-ulcer

quoting under the pain and discomfort paragraph.

"Increase when you have not eaten

"Seem worse at night"

then you have probably developed an ulcer.

most GERD/Heartburn won't cause the burning you are describing (between meals). . ..unless you have an ulcer.

try some marshmallow tea for improved digestion. and slippery elm lozenges (helps sore throats).

You can also take as capsules or physically but this as gum.

Mastic Gum it works really well for uclers.

Here is a very well article on Mastic Gum.

https://www.verywellhealth.com/the-benefits-of-mastic-gum-89480

it is possible to have an allergic reaction to any new supplement that you start so be careful when starting anything new.

Watch out for any signs you might be having to mastic gum if you decide  to take it.  but I have known people to have ulcers that got better when using Mastic Gum especially when used with Betaine HCL.

Mastic gum works well to help H.Pyloria which causes most ulcers.

When our stomach acid gets low we can be over run with all kind of nasty bugs.

SIBO targets the Small intestines.  There is also Candida (yeast infection) etc. and the already mentioned H. Pyloria known to cause ulcers.

See this online article about digestion being a north south process.

https://bodywisdomnutrition.com/digestion-a-north-to-south-process/

if your stomach acid is low enough to let H. pyloria grow unchecked then an ulcer can develop (hole in your gastric/stomach wall).

A strong acid of pH of 3.0 or less cuts up most bacteria in 15 minutes so H.Pyloria never get's a strong hold . . often preventing an ulcer in the first place.

But stress can cause us to be susceptible to stomach bugs . . think about food poisonings common on cruise ships (ie. 24hour stomach bugs) . . .some get very sick (needing hospitalization etc.) other's only need 24 hours to get over it.

Because not every body's stomach acid is the same strength (due to stress) we all react differently to the same stomach bug.

Here is an article from AARP that explains some of the dangers from taking PPIs.

https://www.aarp.org/health/drugs-supplements/info-03-2012/proton-pump-inhibitors-side-effects-neel.html

In older people have taken it for years it has even been linked to C.Diff.

I mention because the person asking the question also had your symptom's and the explain the step  down method of getting off PPI's often needed to finally get off PPIs for good.

Anemia and Low Vitamin D levels.

quoting  the AARP expert.

"Getting you off the PPI after so long must be done very slowly. Under your doctor’s guidance, you’ll gradually drop the dose in 20-milligram increments, with 10 to 15 days between each taper, until you are completely off the drug. In some people the process takes even longer."

quoting again

"But if you continue to have severe reflux problems, you and your doctor may want to consider the use of an H2 blocker such as ranitidine (75mg every 12 hours) on an as-needed basis." and I find many people have better luck transitioning to an H2 blocker  before transitioning off of a PPI cold turkey due to terrible "acid hypersecretion"

quoting as they note

"The fact that stomach acid is sometimes coming up in your mouth suggests to me that the Protonix is causing what we call “rebound acid hypersecretion.” That’s where your stomach starts secreting ever-increasing amounts of acid to compensate for the drug’s action to slow it down."

***this is not medical advice but I hope it is helpful.

2 Corinthians 1: 3, 4

Blessed be God, even the Father of our Lord Jesus Christ, the Father of mercies, and the God of all comfort;

Who comforteth us in all our tribulation, that we may be able to comfort them which are in any trouble, by the comfort wherewith we ourselves are comforted of God.

Posterboy  by the grace of God,

 

 

 

 

Share this post


Link to post
Share on other sites
On 6/22/2018 at 2:10 PM, aya said:

VItamin D level is 16.

Iron in blood is lower each month.

Aya,

 I didn't get to answer this question last night.

See this thread about how IDA can be linked to low stomach acid.

I didn't know this at the time but Achloryhdria (no stomach acid) has been linked (established) as an Independent cause of  Iron Deficiency Anemia (IDA).

https://www.researchgate.net/publication/277078673_Is_achlorhydria_a_cause_of_iron_deficiency_anemia

It (low or no stomach acid) also explains your low Vitamin D levels.

see this blog post about the various Vitamins and Minerals become low in when our stomach acid becomes too low either by having too much stress in our lives or by taking stomach acid reducers to artificially lower it.

https://www.medcline.com/blog/nutrient-deficiency-linked-to-acid-reflux-medications/

these are some the nutrients they list as becoming low when using PPIs or H2 blockers.

Folate, Iron, B12,Magnesium, Calcium,Zinc and Vitamin D.

The Vitamin D is instructive because we store any excess in our fat.

Here is how the explain Low Vitamin D levels happen when our stomach acid is too low.

quoting Medcline on Vitamin D.

Vitamin D

"Activation of vitamin D occurs partly in the stomach, and then in the liver. If the acid is reduced in the stomach, complete activation does not occur. Data suggests that cimetidine treatment affects vitamin D levels because one month after cessation of therapy, D levels rose significantly. [32, 33] Vitamin D is important for a happy mood and to prevent infections."

So this tells me taking BetaineHCL (replacement stomach acid) should help your Vitamin D levels and presumably these other nutrients like you Iron levels since No or low stomach acid is an independent cause for IDA.

Here is another instructive article as published on Celiac.com on Vitamin D and Vitamin K levels in Celiac's.

This echos what GFinDC noted about his Vitamin D levels.

"Nearly (Only) my words)) half of these vitamin D deficiencies corrected after 1 year on the gluten-free diet."

Which tells me supplementing with BetaineHCL (stomach acid) can help those still struggling to return their (someone's ) Vitamin D's levels to a normal level.

quoting again for easy reference.

"Data suggests that cimetidine treatment (stomach acid reducers) affects vitamin D levels because one month after cessation of therapy, D levels rose significantly".

This can be done presumably complimentary (with BetaineHCL supplementation) if you are still struggling with maintaining or restoring your Vitamin D levels to a normal level after beginning your Gluten free diet --- if the Gluten Free diet alone is not enough to return your Vitamin D levels to normal levels.

******this is not medical advice but I hope it is helpful.

I only know treating my low stomach acid (being misdiagnosed) helped me with my chronically Low Vitamin D even after going Gluten Free.

Here is my story about how low stomach acid begin misdiagnosed contributed I believe to being low in many of my Vitamins including Magnesium that helped my fatigue, energy levels, and cramps upon supplementing with Magnesium Citrate.

I  also had a B-12 deficiency and Zinc deficiency at the time too!

Again I hope this is helpful.

2 Timothy 2:7 Consider what I say; and the Lord give thee understanding in all things.

Posterboy by the Grace of God,

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
2 2

  • Who's Online   7 Members, 2 Anonymous, 168 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Did You Miss the Gluten-Free Fireworks This Past Fourth of July?
    Celiac.com 08/14/2018 - Occasionally, Celiac.com learns of an amusing gluten-free story after the fact. Such is the case of the “Gluten-Free Fireworks.” 
    We recently learned about a funny little event that happened leading up to Fourth of July celebrations in the town of Springdale in Northwest Arkansas. It seems that a sign advertising "Gluten Free Fireworks" popped up near a fireworks stand on interstate 49 in Springdale. 
    In case you missed the recent dose of Fourth of July humor, in an effort to attract customers and provide a bit of holiday levity, Pinnacle Fireworks put up a sign advertising "gluten-free fireworks.” 
    The small company is owned by Adam Keeley and his father. "A lot of the people that come in want to crack a joke right along with you," Keeley said. "Every now and then, you will get someone that comes in and says so fireworks are supposed to be gluten-free right? Have I been buying fireworks that have gluten? So then I say no, no they are gluten-free. It's just a little fun."
    Keeley said that their stand saw a steady flow of customers in the week leading up to the Fourth. In addition to selling “gluten-free” fireworks, each fireworks package sold by Pinnacle features a QR code. The code can be scanned with a smartphone. The link leads to a video showing what the fireworks look like.
    We at Celiac.com hope you and your family had a safe, enjoyable, and, yes, gluten-free Fourth of July. Stay tuned for more on gluten-free fireworks and other zany, tongue-in-cheek stories.
    Read more at kark.com
     

    Jefferson Adams
    Stress-Related Disorders Associated with Higher Risk for Autoimmune Disease
    Celiac.com 08/13/2018 - It’s not uncommon for people to have psychiatric reactions to stressful life events, and these reactions may trigger some immune dysfunction. Researchers don’t yet know whether such reactions increase overall risk of autoimmune disease.
    Are psychiatric reactions induced by trauma or other life stressors associated with subsequent risk of autoimmune disease? Are stress-related disorders significantly associated with risk of subsequent autoimmune disease?
    A team of researchers recently set out to determine whether there is an association between stress-related disorders and subsequent autoimmune disease. The research team included Huan Song, MD, PhD; Fang Fang, MD, PhD; Gunnar Tomasson, MD, PhD; Filip K. Arnberg, PhD; David Mataix-Cols, PhD; Lorena Fernández de la Cruz, PhD; Catarina Almqvist, MD, PhD; Katja Fall, MD, PhD; Unnur A. Valdimarsdóttir, PhD.
    They are variously affiliated with the Center of Public Health Sciences, Faculty of Medicine, University of Iceland, Reykjavík, Iceland; the Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; the Department of Epidemiology and Biostatistics, Faculty of Medicine, University of Iceland, Reykjavík, Iceland; the Department of Rheumatology, University Hospital, Reykjavík, Iceland; the Centre for Rheumatology Research, University Hospital, Reykjavík, Iceland; the National Centre for Disaster Psychiatry, Department of Neuroscience, Psychiatry, Uppsala University, Uppsala, Sweden; the Stress Research Institute, Stockholm University, Stockholm, Sweden; the Centre for Psychiatry Research, Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden; the Stockholm Health Care Services, Stockholm County Council, Stockholm, Sweden; the Astrid Lindgren Children’s Hospital, Karolinska University Hospital, Stockholm, Sweden; the Clinical Epidemiology and Biostatistics, School of Medical Sciences, Örebro University, Örebro, Sweden; the Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; and the Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts.
    The team conducted a Swedish register-based retrospective cohort study that included 106, 464 patients with stress-related disorders, 1,064 ,640 matched unexposed individuals, and 126 ,652 full siblings to determine whether a clinical diagnosis of stress-related disorders was significantly associated with an increased risk of autoimmune disease.
    The team identified stress-related disorder and autoimmune diseases using the National Patient Register. They used Cox model to estimate hazard ratios (HRs) with 95% CIs of 41 autoimmune diseases beyond 1 year after the diagnosis of stress-related disorders, controlling for multiple risk factors.
    The data showed that being diagnosed with a stress-related disorder, such as post-traumatic stress disorder, acute stress reaction, adjustment disorder, and other stress reactions, was significantly associated with an increased risk of autoimmune disease, compared with matched unexposed individuals. The team is calling for further studies to better understand the associations and the underlying factors.
    Source:
    JAMA. 2018;319(23):2388-2400. doi:10.1001/jama.2018.7028  

    Jefferson Adams
    Gluten-Free Bacon-Wrapped Chicken Breasts
    Celiac.com 08/11/2018 - Need a quick, easy, reliable gluten-free dish that will satisfy everyone and leave the cook with plenty of time to relax? This recipe is sure to do the trick. Best of all, it's super easy. Just grab some chicken breasts, season them, hit them with a sprig of rosemary, wrap some bacon around them, and chuck them on the grill and call it dinner. Okay, you can add some rice and veggies.
    Ingredients:
    4 skinless, boneless chicken breast halves 4 thick slices bacon 4 teaspoons garlic powder 4 small sprigs fresh rosemary salt and pepper to taste Directions:
    Heat an outdoor grill to medium-high heat, and lightly oil the grate.
    Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. 
    Place a rosemary sprig on each chicken breast. 
    Wrap the bacon around the chicken and the rosemary. 
    Hold bacon in place with a toothpick or extra rosemary stem.
    Cook the chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. 
    Keep an eye out for any grill flare ups from the bacon grease. 
    Remove the toothpicks and serve with steamed rice and your favorite vegetables for a winning meal.

    Connie Sarros
    Five-Minute Healthy Breakfasts
    Celiac.com 08/10/2018 - You’ve heard for years that it’s wise to start your day with a healthy breakfast.  Eating food first thing in the morning gets your metabolism revved so you have energy throughout the day.  There’s also the issue of incorporating healthy foods into your first meal of the day.  Ideally, every meal should include fiber and foods from a variety of food groups.  But the reality is that most people don’t have time in the morning to create an involved meal.  You’re busy getting ready for work, packing the kids’ lunches and trying to get everyone out of the door on time.  
    Don’t fret.  The task of preparing a healthy breakfast just got easier.  You can make 5-minute breakfasts and, with a little bit of planning, you can sneak fiber into those meals without spending a lot of extra time with preparation.  An ideal breakfast will include whole grains (from gluten-free cereals, breads, muffins, or uncontaminated oats), a low-fat dairy item (1% milk, low-fat yogurt, or low-fat cheese), and a source of protein (such as peanut butter or eggs).  Adding fruit is a plus.  
    If you can tolerate uncontaminated oats, make a bowl of oatmeal and add a little extra fiber by stirring in chopped walnuts and dried cranberries.  If you like scrambled eggs, toss some fresh spinach (sliced into thin strips), 1 chopped canned artichoke heart, two tablespoons crumbled feta cheese, and a dash of Italian seasoning to the egg as it cooks.  
    If you have time on weekends to make healthy gluten-free pancakes (which  means that you added perhaps flax seed meal or shredded apples or something that qualifies as fiber to the batter), then freeze the pancakes between sheets of wax paper, place them in a freezer bag, and freeze so they’ll be handy on busy weekday mornings.  If you don’t have time to make them prior to need, you can always use commercial frozen gluten-free pancakes.  In a bowl, mix together a few raisins, half of a chopped pear or apple, a few dashes of cinnamon and a couple of tablespoons of chopped walnuts.  Spoon this mixture down the centers of two toasted (or microwaved) pancakes, drizzle each with 1 teaspoon of pancake or maple syrup, then fold in the sides of the pancakes to make two breakfast sandwiches.
    Brown rice is brown because the bran layer is still on the rice, and the bran layer is the part that’s so high in fiber.  White rice is much lower in fiber and has less nutritional value.  Brown rice isn’t just for dinner anymore.  It offers a nice breakfast alternative from traditional hot cereals.  The next time you make brown rice for dinner, make a little extra and save some for breakfast the next morning.  In the A.M., mix the rice (about 1 cup) with a few chopped pecans, a few raisins, 1/2 cup milk, 3 tablespoons pancake syrup, a dash each of vanilla and cinnamon, then microwave the mixture for 1 minute, stirring once after 30 seconds.  Let it sit for 30 seconds to thicken before eating.  Or stir together 1 cup cooked brown rice, 1/4 teaspoon cinnamon, 1/2 navel orange diced, some chopped dates, dried cranberries, and shredded coconut; heat this in the microwave and then top it off with 1/2 cup low-fat vanilla yogurt.
    Just a note about using the microwave—it’s not an exact science.  Different ovens have different power levels so what cooks in 30 seconds in one person’s microwave may take 45 seconds in someone else’s unit.  Unless you want the food to splatter all over the sides of the oven, you’ll need to cover any liquids or soft foods with waxed paper.  
    There will be days when you don’t have time to sit down at the table and enjoy a leisurely breakfast.  On these days, make a “grab-and-go” breakfast that you can take with you.  Gluten-free wraps keep for several weeks in the refrigerator and they make great fill-and-go containers on busy mornings.  Spread a wrap with peanut butter, sprinkle some fortified gluten-free dry cereal on top, then drizzle with a teaspoon of pancake syrup; roll up the wrap and you have the perfect dashboard dining breakfast to eat on the way to work.  Or scramble an egg, spoon it down the center of the wrap, and then top it off with a little salsa and pepper-jack cheese before rolling it up. If you only have three minutes before you have to leave the house, spoon some low-fat cottage cheese into a cup, stir in a dash of cinnamon, top with a little low-fat gluten-free granola or fortified dry gluten-free cereal, sprinkle berries or chopped peaches over the top, grab a spoon, and you’re ready to go!
    Smoothies can be made in literally one minute.  Toss some frozen raspberries into a blender, add a 12-ounce container of low-fat lemon yogurt, a little milk, and two teaspoons of vanilla; blend, then pour the mixture into a large plastic cup.
    If you oversleep, don’t panic.  Have some back-up foods on hand that you can grab and eat en route to work, like a gluten-free protein bar and a banana, or a bag of nuts and dried fruit, or flax seed crackers with a handful of cheese cubes, or toss some gluten-free granola over a container of yogurt and grab a spoon to take along.
    All of the above suggestions can be made in five minutes or less.  Take the time to start your day off with a healthy breakfast—you deserve to do that for yourself and for your family.
    Apple English Muffins by Connie Sarros
    This recipe is from my newly-released book Student’s Vegetarian Cookbook for Dummies.  While this isn’t a gluten-free cookbook, most of the recipes are naturally gluten-free or can very easily be converted to gluten-free.  
    Preparation time:  4 minutes.  Cooking time:  30 seconds.  Yield:  1 serving
    Ingredients:
    1 tablespoon peanut butter  1 gluten-free English muffin, toasted  1/8 large apple, peeled, cored and sliced thin ½ teaspoon butter  ¾ teaspoon brown sugar 1/8 teaspoon cinnamon Directions:
    Spread peanut butter on one toasted English muffin half.  Lay the apple slices on top. In a small microwave safe bowl, heat the butter in the microwave on high for 15 seconds.  Stir in the brown sugar and cinnamon then nuke for another 15 seconds.  Stir until smooth.  (If necessary, pop it back into the microwave until the brown sugar melts).   Drizzle the cinnamon mixture over the apple slices then place the second half of the English muffin on top. Note:  If you’re out of apples, use a pear, ripe peach or nectarine, mango, or even a banana.

    Jefferson Adams
    Can a New Gluten-Free Cricket-Flour Cookbook Turn Americans on to Eating Bugs?
    Celiac.com 08/09/2018 - Whatever one might say about crawfish, shrimp and crustaceans in general, Americans don’t typically eat bugs. Can a former Ralph Lauren marketing executive turn the world on to flour made from crickets?
    Over the last few years, Americans have been presented with a buffet of alternative proteins and meals. Robyn Shapiro’s company, Seek, has created all-purpose, gluten-free, and Paleo blended flours, which can be used cup for cup in any recipe calling for flour. 
    The company, which makes pure cricket powder for smoothies, ice creams, and other liquid-based foods, is now selling cinnamon-almond crunch cricket protein and snack bites. To get the public interested in its cricket protein and cricket flour products, Shapiro has collaborated with famous chefs to create recipes for The Cricket Cookbook. 
    The book’s cast includes La Newyorkina chef Fany Gerson, a Mexico City native known for her cricket sundaes; noted Sioux chef and cookbook author Sean Sherman; and former Noma pastry chef Ghetto Gastro member, Malcolm Livingston, among others.
    Other companies have sought to promote the benefits of insect protein, including Chapul, which makes cricket protein bars and powders, and Exo, which makes dairy- and gluten-free cricket protein bars in flavors like cocoa nut and banana bread. These companies, along with others in the business tend to aim their products at Paleo dieters by promising more protein and no dairy.
    Seek’s chef-focused approach makes it unique. By pairing with noted chefs who already use bugs and bug protein in their cooking, Shapiro is looking to make the public more comfortable and confident in using bugs to cook and bake. So far, the response has been slow, but steady. Seek has already raised nearly $13,000 from 28 backers, well on its way toward its $25,000 goal. 
    Seek’s cricket flours and other products will initially only be available via Kickstarter. If that goes well, the products will be sold on Seek’s website. Early backers will get a discount and a chance for a signed copy of the book. Seek hopes to debut their products nationwide starting in the fall. 
    Could gluten-free cricket flour and the new cookbook be the next big gluten-free Christmas gift? Stay tuned for more on this and other gluten-free stories.
    Source:
    grubstreet.com  

  • Forum Statistics

    • Total Topics
      110,720
    • Total Posts
      951,840
  • Popular Now

  • Topics

  • Posts

    • OH you love food...well as the gut damage ramps up and gets worse and you immune system gets more testy it can start to associate other foods with gluten. It will start getting confused, your gut lining being damaged can lead to undigested proteins leaking into your blood stream triggering food sensitivities, and allergies. Mine went undianosed for years...results where other complications.
      First came lactose intolerance, then random allergies and other food issues, allergic to corn, whey, and certain other foods make me violently start vomiting like even the tiniest trace of peanuts, soy makes me blow up and nauseated, I got gluten ataxia which damaged my brain and and nervous system cascading to effect the nerves to my pancreas so I can not digest food without taking pills with bovine (pig) pancreas enzymes....meats are extremely limited due to digestion now.
      Last I got Ulcerative colitis.....mine flares to sugars and carbs that get broken done easily into said sugars. SO I can no longer eat carbs, sugars, fruit without bloody stools and crapping out blood globs, and getting distended.
      Pain...well nerve damage took care of that, I feel pressure, but not pain...oh yeah it has its benefits, but at the same time makes telling if I am taking damage hard in all measures of life.
        I wish I and figured out some of it earlier at least not have the pancreas issues....a normal keto/paleo diet with just tons of meats and veggies sounds wonderful. I do cook this way and do catering off a paleo diet, and run a grain free bakery.

      You, like me love food, take it as a challenge, look for ways to change and create recipes that fit the new gluten free diet. I worked concessions etc. before dia, then moved to gluten free bakery and selling at farmers markets perfecting my recipes. I now am looking at opening a food truck with a 100% gluten free menu so I can cook for a living and show others my love for food.
      Heck I even share some of my crazy recipes on one of my blogs here....I make it fit what I can work with.
    • With BO it normally comes down to digestive issues and  breaking down certain foods that either, ferment, rot, or have chemical compounds that do not get broken down right and lead to the odor. Common culprits can be, gluten, dairy, meat, turmeric. While I do not eat meat often due to pancreas enzyme issues, I do notice a ammonia, sulfur, almost cat urine smell if I eat poultry, or red meat.
    • How long have you been gluten free?  A damaged small intestine could have issues digesting any type of food, including fats.    You could also have picked up a virus.    Stay the course (a gluten free diet).    Expect little set backs.  If you are really concerned, see your doctor.  I hope you feel better soon.    
  • Blog Entries

  • Upcoming Events