• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • Scott Adams

      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
ar8

Very Low Positive For Enterolab?

Rate this topic

Recommended Posts

I had a fecal antigliadin antibody level of 11, where 10 or up is positive. I know they say that positive is positive, like being pregnant, but...REALLY, is 11 the same as having a score of 45 or 200?

I also had an anticasein score of 9, where (same thing) 10 or up is positive. Does that mean I am probably casein sensitive too, or can I trust their "negative" ? I am asking because of coruse these two sensitivities are related, and having "positive" gluten test...means this casein test level might be deceivingly low?

I didn't get any genetic testing or any other testing done.

has anybody had luck getting them to retest with results like that? They are annoyingly iffy, and for a lifestyle change like this I want something definitive, especially since I paid 20o dollars, too.

I was wondering if anybody on here also had a similar score, and noticed big changes in health after gluten free?

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Why not try the diet yourself and see? I always think that a positive response to a diet should be the ultimate diagnostic tool.

Share this post


Link to post
Share on other sites
Why not try the diet yourself and see? I always think that a positive response to a diet should be the ultimate diagnostic tool.

I know, I have tried it, though nothing momentous happens soon enough to be able to tell. I would like to know rather than wait it out 6 months. So far it's been 2 and a half weeks and there are minor improvements, by my digestive system is still out of whack

Share this post


Link to post
Share on other sites
I know, I have tried it, though nothing momentous happens soon enough to be able to tell. I would like to know rather than wait it out 6 months. So far it's been 2 and a half weeks and there are minor improvements, by my digestive system is still out of whack

11 MONTHS HERE....my digestive system is still out of whack. i hate tests. i hate meds of any sort. nothing is working....

Enterolab stool test scores:

gluten----------8

milk------------8

chicken/egg---8

...save for gluten free (well everything free as it is actually), which has opened Pandora's box of other issues for me; which were probably already there; but now i have a cushy job, the ability to talk with employees at the organic store (to get how i want it), and now i can let go of my bowels!!!--instead of fighting them, forcing them to accept that which i have given them.

welcome

Share this post


Link to post
Share on other sites

Hi scotty-

I am glad you are in a position now to be able to "unravel" your complications. I am beginning to think that everything in this line of thinking can become a pandora's box, especially if one isn't healing well. You start to wonder, What else is wrong with me? Where did it all begin? What is my trigger?

For me, I was hoping going gluten free alone would be it, but I can't say I fully believe that anymore. Especially since my casein was a high negative, and I'm not feeling much better JUST gluten free. I am hoping the casein sensitivity will wither away once my intestines heal from all the gluten? I am talking to the folks at enterolab today and will ask them about all this!

i hope, I hope I hope.

Share this post


Link to post
Share on other sites
Ads by Google:


Hi scotty-

I am glad you are in a position now to be able to "unravel" your complications. I am beginning to think that everything in this line of thinking can become a pandora's box, especially if one isn't healing well. You start to wonder, What else is wrong with me? Where did it all begin? What is my trigger?

For me, I was hoping going gluten free alone would be it, but I can't say I fully believe that anymore. Especially since my casein was a high negative, and I'm not feeling much better JUST gluten free. I am hoping the casein sensitivity will wither away once my intestines heal from all the gluten? I am talking to the folks at enterolab today and will ask them about all this!

i hope, I hope I hope.

well you know what they say.....'hope in one hand and.....'

lets just say there is a 'handful' of us that fall into the regular Celiac category....stick with it :)

Share this post


Link to post
Share on other sites

I hope beyond hope that gluten free cures me-- I just spoke with a woman from enterolab and she suggested to remove both gluten AND casein as a trial to see if that helps me feel better than just gluten free, but that gluten is definitely not being digested by my body, because my antibodies are elevated, so gluten free is a must for optimal health. I guess I'm going for the soy or rice milk now, and then I will reintroduce milk and dairy possibly at a later date.

Share this post


Link to post
Share on other sites
I hope beyond hope that gluten free cures me-- I just spoke with a woman from enterolab and she suggested to remove both gluten AND casein as a trial to see if that helps me feel better than just gluten free, but that gluten is definitely not being digested by my body, because my antibodies are elevated, so gluten free is a must for optimal health. I guess I'm going for the soy or rice milk now, and then I will reintroduce milk and dairy possibly at a later date.

watch out for soy and watch out for Rice Dream brand....

Share this post


Link to post
Share on other sites

You got a good answer from Enterolab. Usually people with damaged villi can't digest dairy, at least for a while. It will be a good idea to eliminate all dairy for a few months, and then reintroduce it to see what happens.

Soy isn't a healthy alternative to dairy, and many of us can't tolerate it, either. Rice or almond milk are better choices. But Scotty is right, Rice Dream contains barley malt, and isn't 100% gluten-free. Some people with celiac disease seem okay with it, and others react. Personally, I don't take the chance, since there are other rice milks out there that don't have barley malt.

I hope you feel better soon.

Share this post


Link to post
Share on other sites
You got a good answer from Enterolab. Usually people with damaged villi can't digest dairy, at least for a while. It will be a good idea to eliminate all dairy for a few months, and then reintroduce it to see what happens.

Soy isn't a healthy alternative to dairy, and many of us can't tolerate it, either. Rice or almond milk are better choices. But Scotty is right, Rice Dream contains barley malt, and isn't 100% gluten-free. Some people with celiac disease seem okay with it, and others react. Personally, I don't take the chance, since there are other rice milks out there that don't have barley malt.

I hope you feel better soon.

Thanks Ursa Major. I did see that barley was in the rice dream before i almost bought it! (whew)

Unfortunately I did just buy a gallon of soymilk and some soy yogurts (you say this can be hard to digest). Is soy like milk, where it's easier to digest once you heal or what?

When you say that it is hard for people with celiac to digest dairy, do you mean the whole genre of foods, or just things high in lactose or what? Also I am not Celiac, I am gluten sensitive, and didn't have villi damage in a biopsy this past fall. I know that casein is in all dairy, not just milk.

the woman at enterolab seemed to suggest that casein sensitivity was it's own entity, and would NOT go away, though she did say "some practitioners have that theory" (that it goes away later).

Share this post


Link to post
Share on other sites


Ads by Google:


I know, I have tried it, though nothing momentous happens soon enough to be able to tell. I would like to know rather than wait it out 6 months. So far it's been 2 and a half weeks and there are minor improvements, by my digestive system is still out of whack

I have digestive issues too when I eat dairy or gluten. I'm finding the best diet for my gut is one where I eat pretty much nothing but meat and veggies, avoiding all grains. Sometimes I can't handle nuts either, sometimes I can. Fruits are ok too.

Share this post


Link to post
Share on other sites
I have digestive issues too when I eat dairy or gluten. I'm finding the best diet for my gut is one where I eat pretty much nothing but meat and veggies, avoiding all grains. Sometimes I can't handle nuts either, sometimes I can. Fruits are ok too.

I am scared to death of having to follow a diet such as that-- though it would be clearly very healthy for some, I am active (and want to remain so for the rest of my life) and such a diet doesn't give me nearly enough carbs/energy and is extremely unappetizing to me. yikes. But I am glad you have found what works best for you.

Share this post


Link to post
Share on other sites

I follow pretty much the same diet as NancyM, we all have our little variances...

It is the healthiest way to eat. Have you read "Good calories bad calories"? I have read this book & Nancy recommened it ... & it is awesome & explains what your body does with the food that you eat & how the U.S. governement got into the deep rutted tracks that it is in with the erroneous food recommendations that it is making.

Carbs are not necessary, your body will turn protein & fruit/veggies into any carb that it needs...

very good book, as an athelete you should find out how your body really works, not what the prevailing governmental dogma is, which the medical industry has also adopted as fact...

Share this post


Link to post
Share on other sites

I think one think that many of us have had to learn is patience with this process. A couple of weeks would give you a lot of information about food allergies, when you totally avoid and then challenge them.

However, celiac is very different and is a different type of process in the body all together. Healing of the gut takes an adult 1-2 years. That said, many people do experience immediate improvement. But many of us don't. I got worse rather than better initially.

Soy and casein proteins are structurally rather similar to gluten, as I understand it. Soy has been shown to cause villi flattening as well in some people. So there seems to be a good number of us that don't do well on either.

Many people have lactose issues due to villi damage, and if they wait 6 months or so, can do fine on milk.

My allergist told me about the casein to go 1 month without and then try it. If I have symptoms, go 3 months without and then try it. Eventually, you may be able to tolerate it. At that point you have to figure out how much and how often. I am 11 months gluten-free, and just recently started introducing dairy. I can use butter (very low in casein), and have some milk once every 4 days. I can also use goat milk and cheese. I'm just starting this but seem okay so far.

Soy is still an issue for me so I am not trying to reintroduce it. It is hard to avoid minute amounts of it anyway. I've been corn lite, but need to be more corn free.

With all of this, I still have absorption issues, and am realizing that I just need to stick with the process another year to see if things stabilize.

Once you get a group of recipes that you like and adjust to cooking within those guidelines, you can do it! It does get easier.

Share this post


Link to post
Share on other sites
I think one think that many of us have had to learn is patience with this process. A couple of weeks would give you a lot of information about food allergies, when you totally avoid and then challenge them.

However, celiac is very different and is a different type of process in the body all together. Healing of the gut takes an adult 1-2 years. That said, many people do experience immediate improvement. But many of us don't. I got worse rather than better initially.

Soy and casein proteins are structurally rather similar to gluten, as I understand it. Soy has been shown to cause villi flattening as well in some people. So there seems to be a good number of us that don't do well on either.

Many people have lactose issues due to villi damage, and if they wait 6 months or so, can do fine on milk.

My allergist told me about the casein to go 1 month without and then try it. If I have symptoms, go 3 months without and then try it. Eventually, you may be able to tolerate it. At that point you have to figure out how much and how often. I am 11 months gluten-free, and just recently started introducing dairy. I can use butter (very low in casein), and have some milk once every 4 days. I can also use goat milk and cheese. I'm just starting this but seem okay so far.

Soy is still an issue for me so I am not trying to reintroduce it. It is hard to avoid minute amounts of it anyway. I've been corn lite, but need to be more corn free.

With all of this, I still have absorption issues, and am realizing that I just need to stick with the process another year to see if things stabilize.

Once you get a group of recipes that you like and adjust to cooking within those guidelines, you can do it! It does get easier.

Thanks for the encouragement!!! Really helps me-- that's a good way to look at it, just find a group of recipes you like and can tolerate, and it gets easier. Sometimes I feel like every day I wake up and wonder what on earth I "can" eat. Almost everything in the fridge "could be bad for me" in some way. I need to simplify. Sometimes you feel like you are swimming in a whirlwind of information of what i CAN'T eat. And going out to eat or to dinner parties just makes you feel deprived. I think I might boycott until I get better.

I am beginning to think that the best diet for me might include rice, sweet potatoes, rice milk, fruits, juices, meat and veggies. corn might be an issue, and the best thing for me to do is just boycott it. I guess I could take multis for calcium and other nutrients I normally get in dairy/cereals.

Unfortunately dairy was a major source of protein for me and something about meat/eggs for breakfast isn't appealing. Maybe I need to revamp my attitude towards it...

Does anybody know of any allergen free protein powders that I could miix into rice milk? (since rice milk has like no protein....) I need plenty of protein, around 70 grams a day since I am a runner, and not getting any at breakfast isn't really an option for me, it's hard to cram in that much protein in lunch/dinner.

in response to gluten-free paperdoll, yes, I have read that book good calories bad calories. I am not an unthinking follower of the american government. Otherwise I wouldn't have looked into enterolab. Otherwise I wouldn't be avoiding gluten, since I am not celiac. I simply don't function well without some starchy carbohydrates, and I need more than what sugar is in fruit. I can't eat enough fruit (unless I really liked bananas and tons of dried fruits, but right now dried fruits mess me up inside) to get the calories i need in the form of carb.

While it is true that your body will convert protein and fat to sugars, the process is more expensive calorically and takes your body much longer. They are nature's backup source, not the preferred source of energy. and if you've ever tried to run a mile on a low carb diet, you would know the difference in how that energy conversion feels- you bonk out really soon. it's great for weight loss! That kind of diet is also fine for somebody without a large demand for carbs (sedentary or light exercisers, which is many americans), or for certain people who don't metabolize sugars well (diabetics, people with blood sugar problems, also many americans! GO US).

Everybody is unique, please don't accuse me of being unthinking without knowing my reasons for thinking that starches DO have a place in a healthy diet for many of us. While eating a banana or a cookie alone on an empty stomach isn't a good idea for ANYBODY'S pancreas, there is nothing wrong with including it as part of your diet.

thanks for the ideas and advice and ever onward.

Share this post


Link to post
Share on other sites
I am scared to death of having to follow a diet such as that-- though it would be clearly very healthy for some, I am active (and want to remain so for the rest of my life) and such a diet doesn't give me nearly enough carbs/energy and is extremely unappetizing to me. yikes. But I am glad you have found what works best for you.
Pardon me if I bristle a bit a bit at that comment. I haven't ever had anyone complain my food is unappetizing. I know I often lick my plate when no one is looking, but then again, I'm a pretty good cook. Lamb stew, roasted duck, Pad Thai (made with cauliflower rice), green veggies seasoned with various things and recently I made Goose Confit, which I will be eating today with a wheel of roasted cabbage seasoned with goose fat (flavored with garlic, thyme and marjoram). These are all things I've enjoyed recently. I enjoy my food more now than I ever did when I was eating grains.

As far as carbs are concerned, you can always eat beets, sweet potatoes, bananas, raisins, dates, figs. I avoid those for weight loss reasons but if you're active you'd probably want to include them. I once made a pork roast on a bed root veggies (beets, rutabagas, turnips, yams) and people absolutely raved over it. Then I served a Thai curry with squash and chicken at a party recently and got the rave reviews again. People who had never even had Thai food before loved it.

Anyway, I don't post these things expecting people will adopt it. But I do hope it opens a few eyes into how the human race used to eat before the invention of fast, convenience foods, and all the packaged garbage that passes for food in stores these days.

Share this post


Link to post
Share on other sites

I did not mean to accuse you of anything, just giving some ideas, for you & whoever else reads this thread. I might not be typing at a happy tone because the only reason I am sitting here is that I am so sick with a cold that I cannot do anything else. (between flying with germy people & 5 days with the grandkids I was doomed!)

I used to be a runner & a dancer, precision exhibition clogging team. I was just allergic to beef, dairy, citrus, potatoes, corn, tomatoes, all citrus, peaches, cod fish, mushrooms, green peas, coffee, tea, soda, oats, barley & wheat in those days. So I spent many years not eating the typical carbs. Also, many years carrying my own food. Now that I have been completely gluten-free almost 4 years, I can eat most of the foods that I used to be allergic to - except for the grains & dairy & potatoes.

everyone is different. But for me these days, I do not eat each day until 11:00a.m. that meal always includes protein. Mid afternoon snack with protein & protein for dinner, along with the veggies & fruits & nuts.

anyone that is having a problem with foods, can also put what they eat into a database for the calculation of carbs, proteins, vitamins etc & see how their diet is measuring up.

I am not "celiac" either, I have double DQ1 genes, as does all the sick people in my family. Gluten intolerance is a lot worse than "celiac" because the gluten can attack your brain & all your other organs before it starts in on your gut. & having a double copy of the same gene is worse than having two different ones.

It is good to make a list of all the food that you can eat & post it on the refrig. Whenever I would feel lousy about not being able to eat a burger & fries, I would just remind myself that I could eat Lobster & crab & shrimp - thank goodness I can eat seafood!!!

Share this post


Link to post
Share on other sites
I did not mean to accuse you of anything, just giving some ideas, for you & whoever else reads this thread. I might not be typing at a happy tone because the only reason I am sitting here is that I am so sick with a cold that I cannot do anything else. (between flying with germy people & 5 days with the grandkids I was doomed!)

I used to be a runner & a dancer, precision exhibition clogging team. I was just allergic to beef, dairy, citrus, potatoes, corn, tomatoes, all citrus, peaches, cod fish, mushrooms, green peas, coffee, tea, soda, oats, barley & wheat in those days. So I spent many years not eating the typical carbs. Also, many years carrying my own food. Now that I have been completely gluten-free almost 4 years, I can eat most of the foods that I used to be allergic to - except for the grains & dairy & potatoes.

everyone is different. But for me these days, I do not eat each day until 11:00a.m. that meal always includes protein. Mid afternoon snack with protein & protein for dinner, along with the veggies & fruits & nuts.

anyone that is having a problem with foods, can also put what they eat into a database for the calculation of carbs, proteins, vitamins etc & see how their diet is measuring up.

I am not "celiac" either, I have double DQ1 genes, as does all the sick people in my family. Gluten intolerance is a lot worse than "celiac" because the gluten can attack your brain & all your other organs before it starts in on your gut. & having a double copy of the same gene is worse than having two different ones.

It is good to make a list of all the food that you can eat & post it on the refrig. Whenever I would feel lousy about not being able to eat a burger & fries, I would just remind myself that I could eat Lobster & crab & shrimp - thank goodness I can eat seafood!!!

Congrats on making it to the other side and being able to eat much more broadly-- good idea about posting things on the fridge. I'm starting to think seriously about not wasting any more time feeling miserable and just to an elimination diet. That way I can figure out what my triggers are and let my gut heal more quickly from gluten. Then maybe i can feel better and eat more broadly sooner rather than later. I can't believe all that stuff you couldn't eat. You have some string willpower!

Share this post


Link to post
Share on other sites

ar8, you will be feeling better soon, I am sure.

& yes, it is really a good idea to write down the things that you can eat. Everyone tends to focus on what they cannot eat & panic. I have been adjusting my diet for so many years that this is really easier for me, plus I just feel so great !! (except when I get a cold)

Also, we "think outside the box" when it comes to food. Some people eat last nights left overs for breakfast or a salad etc. there is a huge database of gluten free recipes now that you can look thru to get ideas of things that you can make.

check out the threads about what to take for lunches & what is for dinner etc.

I was happy to give up the occasional cheat on wheat - thinking it was okay because I was just allergic... & be able to eat tomatoes, corn, & pork (forgot to list that one) - wow, I love bacon!!! & fresh pineapple!!!! & although according to the "eat right for your blood type" book, I am not supposed to eat oranges, I do eat them occasionally - but I do not drink orange juice.

Last year I taught myself to like broccoli. I just kept taking one little taste. then one day I loved it & wanted to eat a whole plateful. Now I try to eat broccoli and kale most every day. There is also jicama. It is really good & healthy for you. I am sure you will also discover new foods and food combinations that you like.

Try an orange & broccoli salad with a olive oil & vinegar & honey dressing & sprinkle on some chopped walnuts...

you might also like the boomi bars - if you google it they have a web site & their bars are very good - they contain organic brown rice & amaranth along with various fruit & nut combinations. I treated myself to one on a recent trip. They contain honey which I like, I did okay with the grains, just wish they had one with no grains. I would not eat a bar with agave syrup in it...

Share this post


Link to post
Share on other sites

Why no agave syrup, GFPaperdoll? I know why I don't use it, but curious why you avoid it.

Share this post


Link to post
Share on other sites


Ads by Google:


Hi Nancy, it makes me nauceous - I tried it only once. My thinking is why use Agave syrup when you can use honey? & the answer to myself is that it is probably cheaper.

I think you already know that I avoid any artificial sugar. Most of which messes with my brain, including mannitol...

I gave up chewing gum many years ago because they started putting artificial sweetner in all chewing gum.

I also avoid all corn syrup sweetners. I stick to two things, regular sugar & honey. & I think sugar is unhealthy, so when I can I use honey.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Who's Online   5 Members, 0 Anonymous, 325 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
    Ingredients:
    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
    Simmer quinoa in water and chicken broth until tender.
    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
    The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow.
    To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center.
    Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification.
    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
    Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”
    Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities.
    Read more.

    Zyana Morris
    Celiac.com 05/17/2018 - Celiac disease is not one of the most deadly diseases out there, but it can put you through a lot of misery. Also known as coeliac, celiac disease is an inherited immune disorder. What happens is that your body’s immune system overreacts to gluten and damages the small intestine. People who suffer from the disease cannot digest gluten, a protein found in grain such as rye, barley, and wheat. 
    While it may not sound like a severe complication at first, coeliac can be unpleasant to deal with. What’s worse is it would lower your body’s capacity to absorb minerals and vitamins. Naturally, the condition would cause nutritional deficiencies. The key problem that diagnosing celiac is difficult and takes take longer than usual. Surprisingly, the condition has over 200 identified symptoms.
    More than three million people suffer from the coeliac disease in the United States alone. Even though diagnosis is complicated, there are symptoms that can help you identify the condition during the early stages to minimize the damage. 
    Here is how you can recognize the main symptoms of celiac disease:
    Diarrhea
    In various studies conducted over years, the most prominent symptom of celiac disease is chronic diarrhea.
    People suffering from the condition would experience loose watery stools that can last for up to four weeks after they stop taking gluten. Diarrhea can also be a symptom of food poisoning and other conditions, which is why it makes it difficult to diagnose coeliac. In certain cases, celiac disease can take up to four years to establish a sound diagnosis.
    Vomiting
    Another prominent symptom is vomiting.  
    When accompanied by diarrhea, vomiting can be a painful experience that would leave you exhausted. It also results in malnutrition and the patient experiences weight loss (not in a good way though). If you experience uncontrolled vomiting, report the matter to a physician to manage the condition.
    Bloating
    Since coeliac disease damages the small intestine, bloating is another common system. This is due to inflammation of the digestive tract. In a study with more than a 1,000 participants, almost 73% of the people reported bloating after ingesting gluten. 
    Bloating can be managed by eliminating gluten from the diet which is why a gluten-free diet is necessary for people suffering from celiac disease.
    Fatigue
    Constant feeling of tiredness and low energy levels is another common symptom associated with celiac disease. If you experience a lack of energy after in taking gluten, then you need to consult a physician to diagnose the condition. Now fatigue can also result from inefficient thyroid function, infections, and depression (a symptom of the coeliac disease). However, almost 51% of celiac patients suffer from fatigue in a study.
    Itchy Rash
    Now the chances of getting a rash after eating gluten are slim, but the symptom has been associated with celiac disease in the past. The condition can cause dermatitis herpetiformis, which causes a blistering skin rash that occurs around the buttocks, knees, and elbows. 
    A study found out that almost 17% of patients suffering from celiac disease might develop dermatitis herpetiformis due to lack of right treatment. Make sure you schedule an online appointment with your dermatologist or visit the nearest healthcare facility to prevent worsening of symptoms.
    Even with such common symptoms, diagnosing the condition is imperative for a quick recovery and to mitigate the long-term risks associated with celiac disease. 
    Sources:
    ncbi.nlm.nih.gov  Celiac.com ncbi.nlm.nih.gov  mendfamily.com

    Jefferson Adams
    Celiac.com 05/16/2018 - Galectins are a family of animal lectins marked by their affinity for N-acetyllactosamine-enriched glycoconjugates. Galectins control several immune cell processes and influence both innate and adaptive immune responses. A team of researchers recently set out to assess the role of galectins, particularly galectin-1 (Gal-1), in the treatment of celiac disease.
    The research team included Victoria Sundblad, Amado A. Quintar, Luciano G. Morosi, Sonia I. Niveloni, Ana Cabanne, Edgardo Smecuol, Eduardo Mauriño, Karina V. Mariño, Julio C. Bai, Cristina A. Maldonado, and Gabriel A. Rabinovich.
    The researchers examined the role of galectins in intestinal inflammation, particularly in Crohn’s disease, ulcerative colitis, and celiac disease patients, as well as in murine models resembling these inflammatory conditions. 
    Maintaining the fine balance between host immunity and tolerance promotes gut homeostasis, and helps to prevent inflammation. To gain insight into the role of Gal-1 in celiac patients, the team demonstrated an increase in Gal-1 expression following a gluten-free diet along with an increase in the frequency of Foxp3+ cells. 
    The resolution of the inflammatory response may promote the recovery process, leading to a reversal of gut damage and a regeneration of villi. Among other things, the team’s findings support the use of Gal-1 agonists to treat severe mucosal inflammation. In addition, Gal-1 may serve as a potential biomarker to follow the progression of celiac disease treatment.
    Gut inflammation may be governed by a coordinated network of galectins and their glycosylated ligands, triggering either anti-inflammatory or pro-inflammatory responses. That network may influence the interplay between intestinal epithelial cells and the highly specialized gut immune system in physiologic and pathologic settings.
    The team’s results demonstrate that the anti-inflammatory and tolerogenic response associated with gluten-free diet in celiac patients is matched by a substantial up-regulation of Gal-1. This suggests a major role of this lectin in favoring resolution of inflammation and restoration of mucosal homeostasis. 
    This data highlights the regulated expression of galectin-1 (Gal-1), a proto-type member of the galectin family, during intestinal inflammation in untreated and treated celiac patients. Further study of this area could lead to better understanding of the mechanisms behind celiac disease, and potentially to a treatment of the disease.
    Source:
    Front. Immunol., 01 March 2018.  
    The researchers in this study are variously affiliated with the Laboratorio de Inmunopatología, Instituto de Biología y Medicina Experimental (IBYME), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina; the Centro de Microscopía Electrónica, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Córdoba, Argentina; the Instituto de Investigaciones en Ciencias de la Salud (INICSA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina; the Laboratorio de Glicómica Funcional y Molecular, Instituto de Biología y Medicina Experimental (IBYME), Consejo de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina; the Sección Intestino Delgado, Departamento de Medicina, Hospital de Gastroenterología Dr. C. Bonorino Udaondo, Buenos Aires, Argentina; the Unidad de Patología, Hospital de Gastroenterología, Bonorino Udaondo, Buenos Aires, Argentina; the Instituto de Investigaciones, Universidad del Salvador, Buenos Aires, Argentina; and the Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina.

    Jefferson Adams
    Celiac.com 05/15/2018 - There is a good amount of anecdotal evidence that people with non-celiac gluten sensitivity can tolerate sourdough bread, but there is no good science to support such claims. To determine if sourdough bread help conquer wheat sensitivity, the Alberta Wheat Commission (AWC) is funding a team of researchers to see if the sourdough fermentation process can reduce or eliminate wheat components that trigger wheat sensitivity.
    The project will study the way the sourdough bread fermentation process breaks down proteins and carbohydrates in wheat flour.
    Chair of the AWC Research Committee, Terry Young, said new research suggests that wheat protein may not be the cause of gluten sensitivity in people without celiac disease. Longer fermentation, aka sourdough fermentation, is more common in Europe. Young says that reports indicate that “incidents of non-celiac sensitivity…are actually lower in Europe." He adds the current research will focus on the fermentation, but the future may include the development of wheat varieties for gluten sensitive individuals.
    The research will be led by food microbiologist at the University of Alberta, Dr. Michael Gänzle, who said the use of sourdough bread in industrial baking reduces ingredient costs and can improve the quality of bread as well.
    Dr. Gänzle wants to assess anecdotal claims that people with non-celiac wheat or gluten intolerance can tolerate sourdough bread. His team wants to “determine whether fermentation reduces or eliminates individual wheat components that are known or suspected to cause adverse effects.”
    The team readily admits that their project will not create products that are safe for people with celiac disease. They may, however, create products that are useful for people without celiac disease, but who are gluten sensitivity.
    The AWC is collaboratively funding the project with the Saskatchewan Wheat Development Commission, and the Minnesota Wheat Research Promotion Council, which will contribute $57,250, and $20,000, respectively. The research team will issue a report of its findings after the project is completed in 2021.
    Studies like this are important to shed light on the differences between celiac and non-celiac gluten sensitivity. Stay tuned for more developments in this exciting area of research.
    Source:
    highriveronline.com