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danikali

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carriecraig Enthusiast

Irish on my mom's side

My father was adopted so I don't really know, but I'm thinking northern European decent, possibly Norwegian.


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Guest gfinnebraska

75% Swedish & 25% European (possibly Irish???). My Mother is 100% Swedish/ bio-father is the unknown.

He is 75% Swedish and then 25% I don't know...I've heard Irish, but don't know for sure. I tell my kids they are Swedish because my hubby is Heinz 57!! :P My daughter (adopt. from S. Korea) thought she was Swedish too!! :) VERY upset when she found out she wasn't!!

Guest Rad

Irish / English on my mother's side.

Scottish / English on my father's side.

Dianna

Guest mvaught

Yep - I am Irish, German, French, Welch and Choctaw Indian.

celiachap Apprentice

I’ve had three genealogy tests done, at Family Tree DNA, and the results for the “Total” DNA test were:

100% Indo-European

0% African

0% East Asian

0% Native American

Those are the major groups that the world's population belong to, and many people have percentages of more than one type. This is considered accurate, if I remember correctly, for 6 generations back. I don’t think that FTDNA does this particular test anymore.

My direct female line (mtDNA) is type K, which has been traced back to the Austrian/Italian alps some 18,000 years ago. She (the ancestor known as "Katrine") probably was a gatherer - living off of berries, small game, fish, and other easily obtained foods. Here's some more info about mtDNA:

Open Original Shared Link

The 5200 year old corpse of the “Iceman”, which was discovered in 1991 by hikers in the Alps, has my mtDNA halpotype ("K"): Open Original Shared Link

Open Original Shared Link

I think that this guy definitely didn’t have gluten in his diet, lol! It is believed, due to marks on his body, that these Europeans had used acupuncture thousands of years before the Asians. It has been surmised that he may have been a shaman, due to the herbs that he may have been carrying. It is also believed that he could have died from an attack, possibly from a rival group, due to evidence found during the examination of the corpse.

I have traced, through paper-trail and historical research, my female line back to 17th century England, when she migrated to Massachusetts.

My direct male (Y-DNA) line is E3B, These y-lines are found in Europe, Western Asia (Middle East), and North and East Africa. My ancestor probably migrated up North a very long time ago, during the Neolithic expansion. My great-grandfather came to the U.S. from Germany, or Bavaria, in the 19th century. I have been in touch with other people whose fathers' ancestors were Swedish, Dutch, German and other Northern European nationalities, who also have E3b Y-DNA. Open Original Shared Link

My genealogy research (paper trail) shows that I have:

British (including several Mayflower passengers)

German

Dutch

Irish

Possibly some French

Guest mvaught
I’ve had three genealogy tests done, at Family Tree DNA, and the results for the “Total” DNA test were:

100% Indo-European

0% African

0% East Asian

0% Native American

Those are the major groups that the world's population belong to, and many people have percentages of more than one type. This is considered accurate, if I remember correctly, for 6 generations back. I don’t think that FTDNA does this particular test anymore.

My direct female line (mtDNA) is type K, which has been traced back to the Austrian/Italian alps some 18,000 years. I have traced, through paper-trail and historical research, my female line back to 17th century England, when she migrated to Massachusetts.

My direct male (Y-DNA) line is E3B, These y-lines are found in Europe, Western Asia (Middle East), and North and East Africa. My ancestor probably migrated up North a very long time ago, during the Neolithic expansion. My great-grandfather came to the U.S. from Germany, or Bavaria, in the 19th century. I have been in touch with other people whose fathers' ancestors were Swedish, Dutch, German and other Northern European nationalities, who also have E3b Y-DNA. Open Original Shared Link

My genealogy research (paper trail) shows that I have:

British (including several Mayflower passengers)

German

Dutch

Irish

Possibly some French

wow - i didn't even realize there was a DNA geneology test that was available for the public -hmmm, very interesting. is there a link on that (for future reference - i'm just a broke grad student right now)

EaglesDream49 Newbie

German and Polish on my dad's side and English and Swedish on my mother's side. :rolleyes:


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  • 1 month later...
Neicee Newbie

Hi

I am all Irish!!!

trents Grand Master

Mostly English on both sides with a little Scotch-Irish. perhaps. on mom's side.

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    • Mmoc
      Thank you kindly for your response. I have since gotten the other type of bloods done and am awaiting results. 
    • Aretaeus Cappadocia
      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
    • Wheatwacked
      Some backup to my statement about gluten and milk. Some background.  When my son was born in 1976 he was colicky from the beginning.  When he transitioned to formula it got really bad.  That's when we found the only pediactric gastroenterologist (in a population of 6 million that dealt with Celiac Disease (and he only had 14 patients with celiac disease), who dianosed by biopsy and started him on Nutramegen.  Recovery was quick. The portion of gluten that passes through to breastmilk is called gliadin. It is the component of gluten that causes celiac disease or gluten intolerance. What are the Effects of Gluten in Breastmilk? Gliaden, a component of gluten which is typically responsible for the intestinal reaction of gluten, DOES pass through breast milk.  This is because gliaden (as one of many food proteins) passes through the lining of your small intestine into your blood. Can gluten transmit through breast milk?  
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