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- chrisinpa commented on Scott Adams's article in Additional Concerns5Gluten Transfer from Biodegradable Tableware: What a New Study Found and Why It Matters (+Video)
Oh my......will the danger never end? It has seemed like no matter what we do or have done the odds were/are against us. Next they'll tell us that just looking at wheat will be dangerous. Oh well....hang in there.- biodegradable
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- trents commented on Scott Adams's article in Winter 2026 Issue2Why Celiac Diagnosis Still Takes Years—and How to Change That
Our understanding of that is very incomplete at this time. There are theories and it seems to involve multiple factors. We know there is a genetic component but that is far from the total answer since 40% of the general population has the genetic potential to develop celiac disease but only 1% actually does. Other suspects are the indiscriminate use of antibiotics...- celiac disease
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- Ednamay commented on Scott Adams's article in Winter 2026 Issue2Why Celiac Diagnosis Still Takes Years—and How to Change That
Why do humans become intolerant to Gluten?- celiac disease
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- imdoodah331 commented on Scott Adams's article in Additional Concerns5Gluten Transfer from Biodegradable Tableware: What a New Study Found and Why It Matters (+Video)
I'll be adding my wheat based snack plates to the donation box.- biodegradable
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Shingles is dormant and related to chicken pox when one has had in the past.Shingles comes out when stress is heightened.I had my 3rd Shingles in 2023. -
By knitty kitty · Posted
Here's one more that shows Lysine also helps alleviate pain! Exploring the Analgesic Potential of L-Lysine: Molecular Mechanisms, Preclinical Evidence, and Implications for Pharmaceutical Pain Therapy https://pmc.ncbi.nlm.nih.gov/articles/PMC12114920/ -
Thank you for the links to the articles. Interesting reading. I'll be telling my brother in law because he has a lot of pain
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By Scott Adams · Posted
Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/ -
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