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- DonnaNM commented on Scott Adams's article in Latest Research1The Hidden Role of Vitamin D in Celiac Disease and Other Chronic Inflammatory Conditions
Hi Scott, Thanks for this article on vitamin D. Were there any indications of recurring feet nerve pain from reduced vitamin D? This was one of my issues before my Celiac diagnosis. I increased my Vitamin D to 10,000 per day and then hit a level of 102. My feet were much better. However, my doctor told me to reduce my Vitamin D to get below ...- celiac disease
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- RDLiberty commented on Scott Adams's article in Autumn 2025 Issue17Gluten-Free Food Ingredients That Can Trigger Celiac Disease and IBS-like Symptoms
That's what I thought, but wanted to confirm. Thank you so much!- 1
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- RDLiberty commented on Scott Adams's article in Autumn 2025 Issue17
Gluten-Free Food Ingredients That Can Trigger Celiac Disease and IBS-like Symptoms
Yes, I was 22 when I was diagnosed via blood test done by my endocrinologist (I'm also type 1 diabetic and have other auto-immune issues). I was surprised because I was asymptomatic at the time, though I will admit that since being gluten free, I have a lot less, in fact almost no, unidentified stomach aches, etc. In general, I have very few food sensitivities...- 1
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- cristiana commented on Scott Adams's article in Autumn 2025 Issue17Gluten-Free Food Ingredients That Can Trigger Celiac Disease and IBS-like Symptoms
Broccoli of all things. Chills, extreme nausea, diarrhea - lasts until it's passed through my system. Very similar to glutening. This started to happen to me some years prior to my coeliac diagnosis. Very odd.- 1
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- ShariW commented on Scott Adams's article in Autumn 2025 Issue17Gluten-Free Food Ingredients That Can Trigger Celiac Disease and IBS-like Symptoms
I have found incidentally that I have a bad celiac-like reaction to inulin, chicory root fiber, and those artificial sweeteners. I didn't know those fiber additives were a recognized problem - I need to look more into those high-fodmap foods. Why on earth does Chobani put chicory root fiber in a yogurt drink???- 1
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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. -
Thank you for the information ill will definitely bring it into practice .
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By Scott Adams · Posted
While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists. -
By Scott Adams · Posted
This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate. -
By Scott Adams · Posted
Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
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