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Recent Activity
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- Jim Chris commented on Scott Adams's article in Autumn 2025 Issue7Gluten-Free Food Ingredients That Can Trigger Celiac Disease and IBS-like Symptoms
Wow! A lot of good information that explains a lot of what has happened to me and I didn't know why. Although I always carefully read ingredients labels, I will pay more attention to what was explained in this article. Thank you!!- additives
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- Scott Adams replied to Inkie's topic in Dermatitis Herpetiformis5Buckwheat
I agree, there can be contamination at many points--milling is another possible source of contamination for any flours. -
- trents replied to Inkie's topic in Dermatitis Herpetiformis5Buckwheat
Keep in mind that with manufactured food products, "gluten free" doesn't equate to no gluten. Things that are naturally gluten free can be cross-contaminated with gluten in the field, in shipping and in processing. In the U.S. companies can use the gluten free label as long as the product doesn't exceed 20ppm of gluten. That amount still may cause a reaction... -
- KelleyJo commented on Scott Adams's article in Autumn 2025 Issue7Gluten-Free Food Ingredients That Can Trigger Celiac Disease and IBS-like Symptoms
Thank you so much for posting this. I was beginning to wonder if I was crazy. I'm lactose intolerant and have celiac, and people are so happy when they give me gluten free food, but I check the labels and see gums and fake sugars and dairy etc, and I say thanks but no thanks. They look at me like I'm nuts when I try to explain that gums trigger my epiploic...- 1
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- Ashleymc commented on Scott Adams's article in Autumn 2025 Issue7Gluten-Free Food Ingredients That Can Trigger Celiac Disease and IBS-like Symptoms
For me, it’s rice and especially brown rice (the hull of rice is brown and contains the highest percentage of the rice protein - aka rice gluten) it affects me very similarly to gluten. I think many people with celiac struggle with other grains as well.- 1
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By Scott Adams · Posted
I agree, there can be contamination at many points--milling is another possible source of contamination for any flours. -
Keep in mind that with manufactured food products, "gluten free" doesn't equate to no gluten. Things that are naturally gluten free can be cross-contaminated with gluten in the field, in shipping and in processing. In the U.S. companies can use the gluten free label as long as the product doesn't exceed 20ppm of gluten. That amount still may cause a reaction in some people.
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By deanna1ynne · Posted
Dd10 was tested for celiac four years ago bc two siblings were dx’d (positive labs and biopsies). Her results at the time were positive ema and ttg (7x the UL), but a negative biopsy. We checked again three months later and her ttg was still positive (4x the UL), but ema and biopsy were negative. Doc said it was “potential celiac” and to keep eating gluten, but we were concerned about harming her growth and development while young and had her go gluten-free because we felt the labs and ema in particular were very suggestive of early celiac, despite the negative biopsies. She also had stomach aches and lethargy when eating it. We just felt it’d be better to be safe than sorry. Now, four years later, she doesn’t want to be gluten-free if she doesn’t “have to be,” so underwent a 12 week gluten challenge. She had labs done before starting and all looked great (celiac panel all negative, as expected.) Surprisingly, she experienced no noticeable symptoms when she began eating gluten again, which we felt was a positive sign. However, 12 weeks in, her labs are positive again (ttg 4x the UL and ema positive again as well). Doc says that since she feels fine and her previous two biopsies showed nothing, she can just keep eating gluten and we could maybe biopsy again in two years. I was looking up the ema test and the probability of having not just one but two false positives, and it seems ridiculously low. Any advice? Would you biopsy again? She’s old enough at this point that I really feel I need her buy-in to keep her gluten-free, and she feels that if the doc says it’s fine, then that’s the final word — which makes me inclined to biopsy again and hope that it actually shows damage this time (not because I want her to have celiac like her sisters, but because I kind of think she already does have it, and seeing the damage now would save her more severe damage in the long run that would come from just continuing to eat gluten for a few more years before testing again.) Our doc is great - we really like him. But we are very confused and want to protect her. One of her older sibs stopped growing and has lots of teeth problems and all that jazz from not catching the celiac disease sooner, and we don’t want to get to that point with the younger sis. fwiw- she doesn’t mind the biopsy at all. It’s at a children’s hospital and she thinks it’s kind of fun. So it’s not like that would stress her out or anything. -
Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
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By Wheatwacked · Posted
Gluten free food is not fortified with vitamins and minerals as regular food is. Vitamin deficiencies are common especially in recently diagnosed persons, Get a 25(OH)Vitamin D blood test. And work on raising it. The safe upper blood level is around 200 nmol/L. "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases 🏋️♂️Good job! I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all. While you are healing, listen to your body. If it hurts to eat something, eat something else. You may be able to eat it later, or maybe it is just not good for you. Lower your Omega 6 to 3 ratio of what you eat. Most omega 6 fatty acids are inflammation causing. The standard american diet omega 6:3 ratio is estimated at upward of 14:1. Thats why fish oil works
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