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- Scott Adams replied to Alibu's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease2Latent 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 Gut2How 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. -
- Bebygirl01 posted a topic in Food Intolerance & Leaky Gut2How many people also get sick from the following prolamins?
Prolamins are a type of protein found in cereal grains. Different cereal grains contain different types of prolamins, which are named based on the grain they originate from. Here's a breakdown by grain: Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Corn: The prolamin... -
- DebJ14 replied to Pamp8's topic in Dermatitis Herpetiformis7Dermatitis Herpetiformis
Our son was put on Minocycline for his acne. It did not solve the acne problem. He developed drug induced lupus and pericarditis from it and missed an entire year of high school. He literally went from playing football to bedridden in a couple of weeks. His PCP tested him for genetic antibiotic resistance and he cannot take any drug in the Tetracycline...
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By Scott Adams · Posted
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.): -
By Scott Adams · Posted
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): Oats: The prolamin is called avenin. I had to avoid this for 1-2 years after my diagnosis until my gut healed: Corn: The prolamin is called zein. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: -
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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By Bebygirl01 · Posted
Prolamins are a type of protein found in cereal grains. Different cereal grains contain different types of prolamins, which are named based on the grain they originate from. Here's a breakdown by grain: Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Corn: The prolamin is called zein. Oats: The prolamin is called avenin. Rice: The prolamin is called oryzenin. Sorghum: The prolamin is called kafirin. Prolamins are a major component of cereal storage proteins and are known for their high proline and glutamine content and can get celiacs and non-celiac gluten sensitive individuals sick. -
Our son was put on Minocycline for his acne. It did not solve the acne problem. He developed drug induced lupus and pericarditis from it and missed an entire year of high school. He literally went from playing football to bedridden in a couple of weeks. His PCP tested him for genetic antibiotic resistance and he cannot take any drug in the Tetracycline family. His gut microbiome was totally destroyed. In fact he had a stool test done and had no good bacteria, whatsoever. What did fix his (and his brother's acne) years after the Minocycline debacle was when I was diagnosed with Celiac disease and the kids were tested. They were both put on a Gluten Free/ Caesin Free diet and within a week both kids were totally free of acne. The family has now been on the diet 18 years and no acne, except for a teenage grandson who will not adhere. The big clue that he is eating gluten is that his face breaks out!
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