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- trents replied to Jason Dyer's topic in Gluten-Free Foods, Products, Shopping & Medications13Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem
So, as I understand this, there is uncertainty as to how much the gluten protein has to be degraded before it is safe and doesn't cause a reaction. There is also uncertainty as to how consistently hydrolysis processes degrade the gluten protein and there may be considerable variability from one processing setting to another. I suspect this also is a problem... -
- Russ H replied to Jason Dyer's topic in Gluten-Free Foods, Products, Shopping & Medications13Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem
Rather than create a new thread, I thought I would post to this one as it is on topic. The paper linked below is quite comprehensive regarding the state of knowledge of the safety of hydrolysed barley gluten. The final section gives a good summary. Barley based gluten free beer – A blessing or an uncontrollable risk? -
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- MegRCxx posted a topic in Coping with Celiac Disease0Diagnosed celiac for 1-2 months ago and everything makes me bloated.
I started eating gluten free about a month before my test results came through and i was starting to feel a little better but still the off flare ups. I recieved the diagnosis at the beginning of September and they have supplied me with a nutritionist mid october. I am only eating gluten free foods and am so careful but i just seem to still always feel... -
- larc replied to lehum's topic in Gluten-Free Foods, Products, Shopping & Medications25nuts.com -- no longer Celiac safe?
Yes cooking everything from scratch has helped vanquish my symptoms. As for tips on managing a busy schedule and preparing fresh food -- I try to steam a lot of fresh vegetables most evenings so I have food in the fridge for a day or two. But I still have to do a lot of shopping since I buy so much fresh fruits and vegetables. Still, no matter how much you...
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So, as I understand this, there is uncertainty as to how much the gluten protein has to be degraded before it is safe and doesn't cause a reaction. There is also uncertainty as to how consistently hydrolysis processes degrade the gluten protein and there may be considerable variability from one processing setting to another. I suspect this also is a problem with other "gluten free" products made from wheat starch such as certain pizza brands. -
Rather than create a new thread, I thought I would post to this one as it is on topic. The paper linked below is quite comprehensive regarding the state of knowledge of the safety of hydrolysed barley gluten. The final section gives a good summary. Barley based gluten free beer – A blessing or an uncontrollable risk?
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I started eating gluten free about a month before my test results came through and i was starting to feel a little better but still the off flare ups. I recieved the diagnosis at the beginning of September and they have supplied me with a nutritionist mid october. I am only eating gluten free foods and am so careful but i just seem to still always feel like crap. i feel fine after breakfast but as soon as ive had lunch i feel crap for the rest of the day. Stomach hurts to apply any pressure, fatigue, mood swings and its getting to me at the moment. i used to be a head pastry chef and thought id always had that to fall back on but the not being able to eat everything i love and worrying about cross contamination has taken a massive toll. There is only so much you can do with coeliac and i just dont know how to feel better. Any advice or suggestions will be greatly appreciated.
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Yes cooking everything from scratch has helped vanquish my symptoms. As for tips on managing a busy schedule and preparing fresh food -- I try to steam a lot of fresh vegetables most evenings so I have food in the fridge for a day or two. But I still have to do a lot of shopping since I buy so much fresh fruits and vegetables. Still, no matter how much you plan or set up a routine, food preparation to cope with my celiac still requires a serious time commitment.
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By knitty kitty · Posted
@cristiana, I'm glad your A1Cs have come back as normal! Penicillin based antibiotics like flucloxacillin can deplete thiamine, but low thiamine won't cause high mchc. But SIBO bacteria will take advantage of low thiamine and all those oats to become overgrown. SIBO bacteria can interfere with iron and B12 absorption and may cause high mchc. Certainly a head scratcher! Hope the test results come soon so you can get this figured out! Keep us posted!
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