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Demo Of Messed Up Nails-also Sign Of Celiac Or Ncgs?


ShayBraMom

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ShayBraMom Apprentice

I recently asked you guys about your kids nails (or even yours if you are Celiac or NCGS) BEFORE they went on Gluten-free! My kids where both born with normal nails, and over time they ahve changed shape and apparence! Several of you chimed in that you did notice those nails on you or your kids and did not realize that they could be also a Symptome fo the desease! I made alittle tape where you can see both my kids finger and toenails! If you do see similarities at elast we all know another Symptom that does not seem to be listed anywhere! check it out! May be the one or the other can show their kids nails too! I do know one thing that the fact of naisl beein smaller on the botton (nailbed) and wider on top can point to something putting a huge strain on kidneys. Knowing that undiagnosed and treated Celiac or NSGS can lead to Kidneydesease, makes this look not so unimportant!

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    • Scott Adams
      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
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