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Recent Activity
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- Scott Adams replied to Alibu's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease4
Latent celiac, need to go gluten free, advice on kitchen "reset?"
Sounds great, we also have lots of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/ -
- ShariW replied to Alibu's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease4
Latent celiac, need to go gluten free, advice on kitchen "reset?"
When I had to go gluten-free, the rest of my family still ate gluten. They still eat regular bread products and crackers, but there are no other gluten-containing foods in the house. I bought a separate toaster that is only used for gluten-free products, and thoroughly cleaned all cookware, dishes and surfaces. We do have to be very careful with cross-contact... -
- Scott Adams replied to Alibu's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease4
Latent celiac, need to go gluten free, advice on kitchen "reset?"
This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.): -
- Scott Adams replied to Bebygirl01's topic in Food Intolerance & Leaky Gut2
How many people also get sick from the following prolamins?
Exactly, everyone with celiac disease technically has an "intolerance" to these: Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Around 9% of celiacs also should avoid oats (but around the time of diagnosis this may be much higher--some will have temporary intolerance... -
- trents replied to Bebygirl01's topic in Food Intolerance & Leaky Gut2
How many people also get sick from the following prolamins?
I think your question needs clarification. Are you asking who gets sick from consuming some of these prolamins are all of them? Everyone in the celiac/gluten sensitive community will get sick from consuming gliadin, hordein and secalin. Some will also get sick from consuming avenin. Apparently, some don't do well with any of them.
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