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- Scott Adams commented on Scott Adams's article in Latest Research8Will Commercially Available Gluten Digestive Enzymes Allow Those with Celiac Disease to Eat Wheat Crust Pizza? (+Video)
Since GliadinX has been shown to break down the harmful part of gluten in the stomach it's possible it could help to keep antibody levels lower, but this is assuming that you are getting gluten in your diet, and each time you are taking them right before you eat. They should never be taken in order for you to eat regular gluten foods, only to avoid small...- 1
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- dpagano commented on Scott Adams's article in Latest Research8Will Commercially Available Gluten Digestive Enzymes Allow Those with Celiac Disease to Eat Wheat Crust Pizza? (+Video)
Hi I have asymptomatic Celiac, no symptoms at all other than the elevated Transglutaminase IGA antibodies. Does anyone know if taking Gliadin-X could help with reducing the body's reaction to gluten so these antibody levels won't be as elevated.- an-pep
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- chrisinpa commented on Scott Adams's article in Latest Research18The Hidden Role of Vitamin D in Celiac Disease and Other Chronic Inflammatory Conditions
OMG.....you're right. I am going to study and try to remember all that info. you have provided. From B1 to B12....and different names for each one and how well they are absorbed etc I had previously learned about the different forms of Magnesium. Like most people I just assumed that magnesium is magnesium. Maybe they should come out with a book...- celiac disease
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- knitty kitty commented on Scott Adams's article in Latest Research18The Hidden Role of Vitamin D in Celiac Disease and Other Chronic Inflammatory Conditions
Look at the ingredients. Thiamine Mononitrate is in that ingredients list.- celiac disease
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By Theresa2407 · Posted
Maybe you have a low intolerance to Wheat. Rye, Barley and Malt are the gluten in Celiac disease. It has always been stated Wheat and Gluten, not just a Wheat intolerance. Barley will keep me in bed for (2) weeks. Gut, Migrains, Brain fog, Diahrea. It is miserable. And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow. Boy was he off. But at that time the US didn't know anyone about Celiac. This was the 1940s and 50s. I had my first episode at 9 months and did not get a diagnosis until I was 50. My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product. It was mostly the cereal industry. 3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction. -
Thanks much Scott. Well said, and heeded. I don't have Celiac, which is fortunate.
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By Scott Adams · Posted
Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that? Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day: -
By Scott Adams · Posted
It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day: -
By Scott Adams · Posted
There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
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