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Red Wine Made Me Sick And I Dont Know Why

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This never happened to me before, I just cant seem to tolerate red wine anymore. I used to be able to have several glasses of wine and have a good time. Now when I drink it I get nauseus, trouble sleeping, and anxious. I just came back from being down the shore and I tried to have a glass of wine again and it just sat in my stomach and then I had to throw it up.

Could it be that when you go gluten-free your body changes? Do you think its just temporary? I think that Im really sensitive right now, I can tell my body is going through a healing so maybe that is the reason I cant drink.

Has anyone else experienced this?

Im just going to give up drinking entirely. Its not worth it.

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I had to give up drinking entirely. It all made me sick. I have adrenal fatigue, and it's a symptom of it. I don't know whether it has anything to do with celiac or not.

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I had a difficult time drinking alcohol after going gluten-free. After about six months of gluten-free I was able to drink again. You could also have an issue with sulfites? You might want to try an orgainc wine and see if you have the same reaction. Organic wines have very little or no sulfites and none added. Hope you feel better.

Hez

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Red wine is heavy on sulphites. A lot of people are very sensitive to them, it might be the problem.

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My guess is sulfites. Red wine is loaded with sulfites and can cause the symptoms you described. If you ever eat dried fruit (esp. dried apricot) and feel similar symptoms its definately the sulfites.

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some wines have casein, if you are casein intolerant.

that, combined with sulphites, made my wine drinking days kaput!

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My guess is sulfites. Red wine is loaded with sulfites and can cause the symptoms you described. If you ever eat dried fruit (esp. dried apricot) and feel similar symptoms its definately the sulfites.

I never realized that dried fruit is high in sulfities. I've been feeling kindof yucky after eating craisins recently, but different symptoms than glutening. This is more of a tightening/sore throat. And raisins often give me problems, too. Haven't noticed any problems with wine, though. Is red wine high in sulfities because it's essentially concentrated grapes? This could also be why I feel better when I eat meat versus eating a lot of veggies. //off to do some sulfite research :)

From wikipedia: "Some people are allergic to sulfites, and may have difficulty breathing within minutes of eating a food containing sulfites." Hmmmm.. may explain the tightening of the throat.

Does white wine contain sulfites? And is there a good explaination for why craisins would make me feel this way but not red wine?

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Just read that people who are sensitive to sulfites lack the enzyme needed to break it down. The body natually produces some sulfites, but I guess adding more through food is too much for the body to handle. Is it possible to do a blood test for the sulfite-breaking-down enzyme? If not, is there another way to test for sulfite sensitivity?

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Stef74, do you have any problems with yeast? A friend of mine who is yeast intolerant can't drink any wine.

Or it could be any number of things in the wine. I treated my DH to a winemaking at a local wine shop for our anniversary, and found that lots of things are added to wine during the fermentation. Yeast, sulfites, different flavorings. The wine we made was a South African Pinotage (red) and had grape puree, bentonite clay, and wood added for flavor (sounds gross, but it's a good wine!), but it varies with the variety of wine. The sulfites are added near the end of the fermentation, as a preservative.

We also found out that the more affordable, mass-produced wines are double fermented, and have double sulfites added. The person who owned the shop said that he's sensitive to sulfites and can't drink commercial red wine, but can drink reds that he makes in his shop, because it's only fermented once and has less sulfite content.

I haven't made a white yet, so I don't know what all goes into it, but I was under the impression that sulfites aren't used. I could be wrong.

Hopefully it's just temporary thing for you while you are healing. I'm staying away from alcohol for a while, just in case. Luckily the wine we're making has to age for another 6 months to fully develop its flavor.

~Li

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Stef74, do you have any problems with yeast? A friend of mine who is yeast intolerant can't drink any wine.

Or it could be any number of things in the wine. I treated my DH to a winemaking at a local wine shop for our anniversary, and found that lots of things are added to wine during the fermentation. Yeast, sulfites, different flavorings. The wine we made was a South African Pinotage (red) and had grape puree, bentonite clay, and wood added for flavor (sounds gross, but it's a good wine!), but it varies with the variety of wine. The sulfites are added near the end of the fermentation, as a preservative.

We also found out that the more affordable, mass-produced wines are double fermented, and have double sulfites added. The person who owned the shop said that he's sensitive to sulfites and can't drink commercial red wine, but can drink reds that he makes in his shop, because it's only fermented once and has less sulfite content.

I haven't made a white yet, so I don't know what all goes into it, but I was under the impression that sulfites aren't used. I could be wrong.

Hopefully it's just temporary thing for you while you are healing. I'm staying away from alcohol for a while, just in case. Luckily the wine we're making has to age for another 6 months to fully develop its flavor.

~Li

Just wanted to say that if you have a sulphite allergy, you need to stay away from all wines, because the grapes are sprayed with sulphites before they are made into wine. My sister has anaphylactic reactions to sulphites and she avoids ALL products made from grapes, including grape juice and rasins, for this reason. You may be able to find organic grapes that have not been treated, but apparently grapes spoil rapidly once they are harvested, so the use of sulphites is pretty standard in the grape-growing industry.

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Red wine makes my feet swell up, but I don't have a problem with sulfites. I don't drink white wine, so I don't know if it would give me the same reaction.

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Stef74, do you have any problems with yeast? A friend of mine who is yeast intolerant can't drink any wine.

Or it could be any number of things in the wine. I treated my DH to a winemaking at a local wine shop for our anniversary, and found that lots of things are added to wine during the fermentation. Yeast, sulfites, different flavorings. The wine we made was a South African Pinotage (red) and had grape puree, bentonite clay, and wood added for flavor (sounds gross, but it's a good wine!), but it varies with the variety of wine. The sulfites are added near the end of the fermentation, as a preservative.

We also found out that the more affordable, mass-produced wines are double fermented, and have double sulfites added. The person who owned the shop said that he's sensitive to sulfites and can't drink commercial red wine, but can drink reds that he makes in his shop, because it's only fermented once and has less sulfite content.

I haven't made a white yet, so I don't know what all goes into it, but I was under the impression that sulfites aren't used. I could be wrong.

Hopefully it's just temporary thing for you while you are healing. I'm staying away from alcohol for a while, just in case. Luckily the wine we're making has to age for another 6 months to fully develop its flavor.

~Li

Actually I do get reactions to yeast. I noticed this from my gluten-free bread that had yeast, I get a reaction. But my yeast free bread I do not. Also I get reactions from dried fruit esp. raisons so I must be reacting from the sulfites and the yeast. One night I went out and had a glass of champain and I felt awful. My throat felt like it swelled up and I had trouble breathing. Im feeling better now that I havent had any alcohol, and yeast. But it really is an adjustment not to have a drink or two when I go out. I didnt realize what a habit it became in my life, feeling like I needed it to loosen up. I need to change my mind set. :lol:

I never realized that dried fruit is high in sulfities. I've been feeling kindof yucky after eating craisins recently, but different symptoms than glutening. This is more of a tightening/sore throat. And raisins often give me problems, too. Haven't noticed any problems with wine, though. Is red wine high in sulfities because it's essentially concentrated grapes? This could also be why I feel better when I eat meat versus eating a lot of veggies. //off to do some sulfite research :)

From wikipedia: "Some people are allergic to sulfites, and may have difficulty breathing within minutes of eating a food containing sulfites." Hmmmm.. may explain the tightening of the throat.

Does white wine contain sulfites? And is there a good explaination for why craisins would make me feel this way but not red wine?

I get the same reaction. It feels like my throat gets tight and I have difficulty breathing. Is that called an anaphalactic reaction? Also do you ever feel like it hurts to talk or that talking makes you tired?

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Actually I do get reactions to yeast. I noticed this from my gluten-free bread that had yeast, I get a reaction. But my yeast free bread I do not. Also I get reactions from dried fruit esp. raisons so I must be reacting from the sulfites and the yeast. One night I went out and had a glass of champain and I felt awful. My throat felt like it swelled up and I had trouble breathing. Im feeling better now that I havent had any alcohol, and yeast. But it really is an adjustment not to have a drink or two when I go out. I didnt realize what a habit it became in my life, feeling like I needed it to loosen up. I need to change my mind set. :lol:

I get the same reaction. It feels like my throat gets tight and I have difficulty breathing. Is that called an anaphalactic reaction? Also do you ever feel like it hurts to talk or that talking makes you tired?

If its sulfites also stay away from frozen french fries. They're sprayed with sulfites to keep them from turning brown.

Gail

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My wife doesn't even have celiac and red wine started doing weird things. Sometimes she'd be fine and other times one or two glasses would make her sick as a dog.

richard

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I get the same reaction. It feels like my throat gets tight and I have difficulty breathing. Is that called an anaphalactic reaction? Also do you ever feel like it hurts to talk or that talking makes you tired?

I believe this is an anaphalactic reaction. I don't know much about this, but my reaction is very mild. Not sure if there's such a thing as a mild anaphalatic reaction or if it will worsen in time. I'll have to ask my doctor about this when I go on Thursday (oh, boy, she's going to love me, I have a huge list of questions!) I don't have trouble talking, just a tightness in the throat.

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I have issues with red wine but I can drink the following

White Wine - primarily Pinot Grigio

Vodkas that have been distilled more than twice - Grey Goose, Kettle One etc (think high end)

I tried Shiner Beer inTexas & that didn't bother me. I had a table of people watching to see if I had a reaction. That was FUNNY!

I believe celiac.com has a list of wines/liqours etc that are approved.

OH and also there are a few gluten-free beer breweries popping up!

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Sorry folks but there is so much misinformation regarding wine here that I suggest that you do some research.

1. Hardly ever is anything 'added to wine' during production. In northern growing areas (e.g. Germany- Rhine/Moselle) sugar is added as the latitude does not produce enough sugar in the wine to produce enough alcohol. Natural yeast on skins reacting with sugar(s) produces the alcohol (generally 9-14%).

2. Yeast is not added. it is found naturally on the skins. It is often mistaken for pesticides..it is that whiteish 'dust'.

3. Grapes are the only fruit that can, without the help of man, turn themselves into an alcoholic beverage. The discovery of 'wine' more than likely came from grapes left in a container and the right temperature conditions allowed it to morph into wine.

4. The amount of contact with the skins and the grape juice determines the color so this can be manipulated.

5. On a very rare occasion albumen (egg whites) is used to 'fine' or clarify the wine. Usually this is with fortified wines like Port and Sherry.

6. The wine comes into contact with oak in barrels. Oak contains tannin also.

7. Sulphites are not added, they are a natural biproduct of fermentation and all wines, INCLUDING ORGANIC, contain them.

8. Wine is a compound of very complicated, naturally produced,chemicals.

9. Cabernet Sauvignon (one of the Bordeaux grapes) naturally has a high tannin content which gives you that furry feeling/tightness in throat. I can't tolerate it and drink Shiraz (Burgundy) or Merlot (N.Bordeaux) instead. I've not had the same problems with them.

10. Red wines have the highest tannin content.

11. Tannin is an astringent* which can cause your mouth to 'pucker up' and feel dry. Strong,

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This never happened to me before, I just cant seem to tolerate red wine anymore. I used to be able to have several glasses of wine and have a good time. Now when I drink it I get nauseus, trouble sleeping, and anxious. I just came back from being down the shore and I tried to have a glass of wine again and it just sat in my stomach and then I had to throw it up.

Could it be that when you go gluten-free your body changes? Do you think its just temporary? I think that Im really sensitive right now, I can tell my body is going through a healing so maybe that is the reason I cant drink.

Has anyone else experienced this?

Im just going to give up drinking entirely. Its not worth it.

I can tolerate any really sweet wine but just a terrible reation to a dry wine. huh. Sour fruit does the same thing. What makes things sour anyway???

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Add me to the list of people who can't drink anymore, lol. Gluten free beer, and all wines have made me sick ever since I had my third child. Something changed, I have no clue what, but something changed. I can have one glass, and still have what feels like a terrible hangover the entire next day. I can handle drinks like Jack Daniels a little better (not a big drinker, so haven't tried much else), w/out feeling so sick the next day, but I still feel off, even if I have just a little bit. It's a bummer.... with four kids, it's nice to have a little nip every now and then on those rare occasions that we go out, lol.

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I have some sort of weird reaction to red wine too. Sometimes but not always. I have noticed shiraz is not bad for me as well.

It's not like being glutened though. I generally don't feel too bad from wine but if I drink a lot of it I get a faint sort of red rashlike reaction on my face. I don't drink it too often.

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Not all dried fruits are processed using suflities. Cranapple craisins are sulfite free. They're actually a pretty pure product; dried cranberries and sugar. I don't know about other brands, but Cranapples are sulfite free. You need to read the label. If sulfites were used on the dried fruits it should be listed. Also realize any wine products like red wine vinegar will have sulfities. You also need to be careful with cornstarch. It is usually processed with sulfites. As a result most powdered sugar has sulfites in it. I've yet to find a brand of powdered sugar that does not contain cornstarch.

Sulfites are a natural result of the fermenting process in wines, but they can be added to wine as well as it effects the fermentation and taste and winemakers frequently use it to manipulate the wine. All wines, even organic ones will contain suflites. That's why if you read the label on organic wines it usually says contains sulfities as well as no sulfites added. There are some brands of organic wine that are particularly low, but you have to search them out.

I never realized that dried fruit is high in sulfities. I've been feeling kindof yucky after eating craisins recently, but different symptoms than glutening. This is more of a tightening/sore throat. And raisins often give me problems, too. Haven't noticed any problems with wine, though. Is red wine high in sulfities because it's essentially concentrated grapes? This could also be why I feel better when I eat meat versus eating a lot of veggies. //off to do some sulfite research :)

From wikipedia: "Some people are allergic to sulfites, and may have difficulty breathing within minutes of eating a food containing sulfites." Hmmmm.. may explain the tightening of the throat.

Does white wine contain sulfites? And is there a good explaination for why craisins would make me feel this way but not red wine?

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The reason that red wine is making you sick again, is because alcohol uses yeast in the fermentation process. Yeast is the active ingredient in wheat which makes breads rise. Fermentation is a process where the yeast breaks down the sugars and converts them to alcohol. If the wine is made from gluten free yeast, then it is probably safe. There are gluten free yeasts sold at the supermarket. It comes in a yellow and white packet.

Also be careful with drinks and soups which contain caramel coloring. Caramel coloring made in the US isn't supposed to contain wheat. Pepsi products do not use wheat in their caramel coloring according to a newsletter which I saw via the internet.

Dairy products and MSG can also produce similiar reactions... headaches, fatigue, indigestion, itching. Unfortunately, I am allergic to gluten, MSG, and lactose myself. If I eat wheat, I suffer for at least 5-7 days. Eating out is not easy for celiac sufferers.

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The reason that red wine is making you sick again, is because alcohol uses yeast in the fermentation process. Yeast is the active ingredient in wheat which makes breads rise. Fermentation is a process where the yeast breaks down the sugars and converts them to alcohol. If the wine is made from gluten free yeast, then it is probably safe. There are gluten free yeasts sold at the supermarket. It comes in a yellow and white packet.

Also be careful with drinks and soups which contain caramel coloring. Caramel coloring made in the US isn't supposed to contain wheat. Pepsi products do not use wheat in their caramel coloring according to a newsletter which I saw via the internet.

Dairy products and MSG can also produce similiar reactions... headaches, fatigue, indigestion, itching. Unfortunately, I am allergic to gluten, MSG, and lactose myself. If I eat wheat, I suffer for at least 5-7 days. Eating out is not easy for celiac sufferers.

Josh,

http://en.wikipedia.org/wiki/Yeast Yeast is not a gluten concern. :D

Wine

Fresh grapesMain article: Fermentation (wine)

Yeast is used in winemaking where it converts the sugars present in grape juice or must into alcohol. Yeast is normally already invisibly present on the grapes. The fermentation can be done with this endogenous (or wild) yeast;[21] however, this may give unpredictable results depending on the exact types of yeast species that are present. For this reason a pure yeast culture is generally added to the must, which rapidly predominates the fermentation as it proceeds. This represses the wild yeasts and ensures a reliable and predictable fermentation.[22] Most added wine yeasts are strains of Saccharomyces cerevisiae, however not all strains of the species are suitable.[22] Different S. cerevisiae yeast strains have differing physiological and fermentative properties, therefore the actual strain of yeast selected can have a direct impact on the finished wine.[23] Significant research has been undertaken into the development of novel wine yeast strains that produce atypical flavour profiles or increased complexity in wines.[24][25]

The growth of some yeasts such as Zygosaccharomyces and Brettanomyces in wine can result in wine faults and subsequent spoilage.[26] Brettanomyces produces an array of metabolites when growing in wine, some of which are volatile phenolic compounds. Together these compounds are often referred to as "Brettanomyces character", and are often described as antiseptic or "barnyard" type aromas. Brettanomyces is a significant contributor to wine faults within the wine industry.[27]

Caramel color in the US is safe, unless otherwise indicated. MSG might not be too good for you, but it's not a gluten concern.

Allergies can come in all shapes and sizes, but Celiac is pretty specific.

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This never happened to me before, I just cant seem to tolerate red wine anymore. I used to be able to have several glasses of wine and have a good time. Now when I drink it I get nauseus, trouble sleeping, and anxious. I just came back from being down the shore and I tried to have a glass of wine again and it just sat in my stomach and then I had to throw it up.

Could it be that when you go gluten-free your body changes? Do you think its just temporary? I think that Im really sensitive right now, I can tell my body is going through a healing so maybe that is the reason I cant drink.

Has anyone else experienced this?

Im just going to give up drinking entirely. Its not worth it.

Wine (especially made from grapes)g usually contains ridiculus ammounts of fructose, which celiacs sometimes react to. It might be that wine is just above your threshold for fructose (my understanding is that everyone has a threshold for fructose, intolerant or not). Just throwing out an idea

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Wine (especially made from grapes)g usually contains ridiculus ammounts of fructose, which celiacs sometimes react to.

http://en.wikipedia.org/wiki/Fructose

Why would people with Celiac react to fructose?

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    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
    This is the first comprehensive multi‐database study to document a higher rate of enteropathy in olmesartan initiators as compared to initiators of other ARBs, though absolute rates were low for both groups.
    Source:
    Alimentary Pharmacology & Therapeutics

    Jefferson Adams
    Celiac.com 06/12/2018 - A life-long gluten-free diet is the only proven treatment for celiac disease. However, current methods for assessing gluten-free diet compliance are lack the sensitivity to detect occasional dietary transgressions that may cause gut mucosal damage. So, basically, there’s currently no good way to tell if celiac patients are suffering gut damage from low-level gluten contamination.
    A team of researchers recently set out to develop a method to determine gluten intake and monitor gluten-free dietary compliance in patients with celiac disease, and to determine its correlation with mucosal damage. The research team included ML Moreno, Á Cebolla, A Muñoz-Suano, C Carrillo-Carrion, I Comino, Á Pizarro, F León, A Rodríguez-Herrera, and C Sousa. They are variously affiliated with Facultad de Farmacia, Departamento de Microbiología y Parasitología, Universidad de Sevilla, Sevilla, Spain; Biomedal S.L., Sevilla, Spain; Unidad Clínica de Aparato Digestivo, Hospital Universitario Virgen del Rocío, Sevilla, Spain; Celimmune, Bethesda, Maryland, USA; and the Unidad de Gastroenterología y Nutrición, Instituto Hispalense de Pediatría, Sevilla, Spain.
    For their study, the team collected urine samples from 76 healthy subjects and 58 patients with celiac disease subjected to different gluten dietary conditions. To quantify gluten immunogenic peptides in solid-phase extracted urines, the team used a lateral flow test (LFT) with the highly sensitive and specific G12 monoclonal antibody for the most dominant GIPs and an LFT reader. 
    They detected GIPs in concentrated urines from healthy individuals previously subjected to gluten-free diet as early as 4-6 h after single gluten intake, and for 1-2 days afterward. The urine test showed gluten ingestion in about 50% of patients. Biopsy analysis showed that nearly 9 out of 10 celiac patients with no villous atrophy had no detectable GIP in urine, while all patients with quantifiable GIP in urine showed signs of gut damage.
    The ability to use GIP in urine to reveal gluten consumption will likely help lead to new and non-invasive methods for monitoring gluten-free diet compliance. The test is sensitive, specific and simple enough for clinical monitoring of celiac patients, as well as for basic and clinical research applications including drug development.
    Source:
    Gut. 2017 Feb;66(2):250-257.  doi: 10.1136/gutjnl-2015-310148.

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    • Well I respond really bad to sugar, starches, and carbs a few years after my celiac diagnosis with UC ....not diagnosed diabetic, but when I tried cheating and eating some hashbrowns...I started feeling like I was on drugs, and my glucose monitor showed 419........

      SO I now eat low carb with a high fat/protein diet (keto/atkins) and have developled sugar free treats...bit high in subsitutes but I do have recipes for several and have posted some here, like my Almond Butter Pecan Pie, Lemon Ricotta Scones...been playing with almond butter/sunbutter cookies and have 3 versions...still not quite satisfied to sell them yet. I have also came up with low carb flat bread recipe and a vegan grain free cheezy bread recipe I can share.
      PS both my parents are diabetic......adopted not celiac...they were well....carby bread lovers and sort of brought it on. But I cook for them now often with paleo meals low on carbs.
      IF YOUR son get a craving for low carb pizza, English Muffins, Tortillas, Pasta, Rice, etc. Look at the following companies.
      Miracle Noodles, Makes pasta, noodles, read to eat meals, rice...all low carb diabetic safe
      Mikeys Muffines makes tortills, english muffins, etc low carb
      Califlour Foods makes pizza crust....bit like a flat bread pizza but better then nothing I use the plant base crust....you can even make them in to chips.
      Protes Makes low carb Nacho chips, BBQ Chips, Chili and Lime chips that are great....avoid the salted caramel ones they burn them.
      Zevia Makes a type of knock of soda that works best with a tiny bit of splenda zero in it.
      Lakanto makes sugar free maple syrup, and some of the best sugar free chocolate bars.
      Anything else I can help point you through. I know the frustrations and spend most my life trying to invent and find foods that are safe. I also have recipes I post that are often low carb and gluten free on the reicpe blog here. Good luck and glad you and your family are working this out together.



       
    • Im new to the whole thing. I have no idea about cross contamination. I haven't been diagnosed yet I'm scared by the whole thing. But I just know it's gulten 
    • Thank you for all the recipes! All of my sons and daughters (including the non-celiac ones) have been gluten free for the past few weeks and I can't believe the difference it has made in their health. It's a miracle! For the first time, my youngest (learning disabled) is actually communicating in sentences. They are sleeping through the night and sugar is no longer making them 'naughty'. I am very sorry I did not get onto this earlier. My husband said we need to make sure the kids don't eat much sugar because it will make them behave wildly and feed the germs. Unfortunately, one of my sons (who recently went gluten-free) was officially diagnosed with type 1 diabetes yesterday. We have been baking a lot of gluten free sweets in the past week due to having friends coming over and my son was getting up several times during the night to the restroom after we indulged ourselves. He had mild unexplained GI symptoms and poor weight gain all his life up until 2 weeks ago and my husband thinks my changing his diet so drastically and suddenly has shocked his system and caused him to become a diabetic. I don't believe a word of it, since he is healthier in every other way. Our endocrinologist thinks the untreated celiac disease had more to do with it since she said you won't become type 1 diabetic overnight. She also mentioned that she has only seen three people develop type 1 diabetes after being diagnosed with celiac and that it's usually the other way around. I am really upset for my son. He was the one who asked a few years ago if he might be celiac as well and we just dismissed it, hubby said he'd be crippled and unable to function if he really had it.  So we'll be going in tomorrow and learning how to use insulin. 🙁
    • In addition to what Trent has said, the jury is still out on whether Coeliac (as we say in Scotland) causes food intolerances or whether the lack of gluten in the diet causes then but nevertheless as can be seen in this forum, food intolerances seem to go hand in hand with celiac disease. In my own case these intolerances cause headaches and fatigue which can last for two days.
    • Just want to throw this in there-- many provolone cheeses are made "with smoke flavor" (should say it on the front). Smoke flavor is not usually gluten free! So if you like provolone get plain, or "organic" and make sure the ingredients don't say smoke flavor.
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