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- chrisinpa commented on Scott Adams's article in Latest Research15The Hidden Role of Vitamin D in Celiac Disease and Other Chronic Inflammatory Conditions
Anong the vitamins and minerals I supplement with on a rotating basis....not all of them everyday except a daily multiple vitamin, , I'll have to see if my Centrum silver daily vitamin has Thiamine in it. I was buying the B vitamins separately now I just get the B Complex. Other than that the small amount of tingling/numbness especially in my right foot...- celiac disease
- chronic inflammation
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- knitty kitty commented on Scott Adams's article in Latest Research15The Hidden Role of Vitamin D in Celiac Disease and Other Chronic Inflammatory Conditions
Peripheral neuropathy (nerve pain iincluding numbness, tingling, buzzing in the feet or hands) can be caused by deficiencies in several vitamins, not just B 12 Cobalamine. Thiamine B 1, Pyridoxine B 6, and Riboflavin B 2, zinc, magnesium and calcium are also needed to work with B12. With Celiac Disease, the absorption of all the micronutrients are...- celiac disease
- chronic inflammation
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- chrisinpa commented on Scott Adams's article in Latest Research15
The Hidden Role of Vitamin D in Celiac Disease and Other Chronic Inflammatory Conditions
I will add my thanks also. My list of supplements are very similar also..- celiac disease
- chronic inflammation
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- DonnaNM commented on Scott Adams's article in Latest Research15The Hidden Role of Vitamin D in Celiac Disease and Other Chronic Inflammatory Conditions
Thank you for your responses (especially your detailed article on all the supplements, so helpful.). I take a lot of supplements as well. I will check them.- celiac disease
- chronic inflammation
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Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free. An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues. A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it. Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air. Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee. After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating? Why? We spend long periods of time in Italy and all has been good. We just returned from an extended time in Greece; no issues there either. There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc. He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf. BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research. I hope it helps. -
By knitty kitty · Posted
Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured. The blood circulation system is a transportation system. It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used. You can have "normal" blood levels but still have deficiencies. This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without. If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine. Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf. This also means Thiamine Mononitrate is difficult for the body to utilize. Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body. A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing. Talk to your doctor about doing a genetic test to look for Celiac markers. I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening. -
By ElisaAllergiesgluten · Posted
Hello, good afternoon! I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.” I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing! thank you Scott! -
By Scott Adams · Posted
I'd go with a vodka tonic, but that's just me😉 -
By Rejoicephd · Posted
That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth. She said the combination of the alcohol and sugar would be very likely to worsen my candida problem. She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry. So in summary, I am giving ciders a rest. Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
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