How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

[Liquid lunch]

5 hours ago, DebD5 said:

Can you explain mushroom tinctures to me?

Reishi and cordyceps are immune modulators, they stop you reacting so much/producing antibodies to lectins.

Uptake is better when taken as a tincture, you can buy it pre made as a tincture, usually vodka based, or make your own which is much cheaper.

You can find instructions online, basically powdered mushrooms soaked in strong alcohol for a month, shaking regularly. Then the strained mushrooms are heated gently in water for 8 hours, strained again and the water then combined with the first alcohol extract. Some of the properties are water soluble, others require alcohol for extraction.

It’s also prescribed for fatigue which is a side effect I’m happy to put up with.

[DebD5]

On 2/21/2025 at 2:24 PM, Bebygirl01 said:

Perhaps you would still like to answer the questions I posed on this topic, because that is all I asked. I am curious to know the answers to those questions, I do not care about the background of Dr. Osborne as I am more aware of the situation than you are, and he is also one of the best known authors out there on Celiac disease. But did you even bother to read the three Research Papers I posted by NIH? You must be one of those who are only gluten intolerant and not yet reacting to all glutens aka grains, but I AM one of those who react to ALL the glutens, and again, that is one of the two questions I originally posted on this matter. NIH sees all these grains as in opposition to celiacs, of which I am one and that is science, not any MD with a good memory who overprescribes medications that contain known food allergens in them, of which they have zero knowledge if the patient is in fact allergic to or not, since they failed to do simple 'food sensitivity' testing.

I started with the failed FDA explanation of what Gluten Free is and I stayed sick and got even sicker. It wasn't until I came across NIH's papers and went off all grains that I realized that in fact, I am Celiac and reacting to all the glutens. IF a person wants to get well, they should be the one to determine what grains they are allergic to and what grains they want to leave out, not you. Those who are just getting started with learning about grains etc., can take it easy by just being "grain free' and eating a lot of meat, vegetables, etc. or whole foods as God has intended, without buying so called gluten free garbage out there that is making them sick and the whole reason they are not better. I tried the stupid gluten free garbage and it didn't work, and that will make anyone want to give up, it is better to teach the entire truth and let the patient decide, rather than give them misinformation and lies.

I would like to say you saved me. I’ve been so sick the last few years, celiac since 1997. And reading your post about the other glutens/grains that can be sensitive to celiacs, is the only thing that has ever helped me. Since going off a carbohydrates/grains, even gluten-free ones, My chronic pain is  85% better. I’m actually losing weight which, that’s a long story but was impossible. I definitely am like you. Thank you so very much for posting. For some of celiacs I do believe this is the magic key.