-
Welcome to Celiac.com!
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
-
Get Celiac.com Updates:Support Celiac.com:
-
Celiac.com Sponsor (A17):
Celiac.com Sponsor (A17):
Celiac.com Sponsors (A17-M):
-
Recent Activity
-
- knitty kitty replied to Ben98's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms7Potential celiac need advice
Have you tried a genetic test to look for Celiac genes? No gluten challenge required. -
- knitty kitty replied to ElisaAllergiesgluten's topic in Gluten-Free Foods, Products, Shopping & Medications3
Allergy medication: cetirizine by the HealthA2Z is it gluten free?
Hello, @ElisaAllergiesgluten, Have you tried going on a low histamine Paleo diet like the Autoimmune Protocol diet? A low histamine AIP diet would help your body rid itself of the extra histamine it's making in response to allergies. Are you Celiac as well? Since we need more thiamine when we're stressed, adding Benfotiamine, a form of Thiamine... -
- knitty kitty replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms2
Inconclusive results
Don't skimp on the gluten daily while undergoing the gluten challenge! -
- knitty kitty commented on Scott Adams's article in Latest Research17
The Hidden Role of Vitamin D in Celiac Disease and Other Chronic Inflammatory Conditions
Look at the ingredients. Thiamine Mononitrate is in that ingredients list.- celiac disease
- chronic inflammation
- (and 8 more)
-
- chrisinpa commented on Scott Adams's article in Latest Research17The Hidden Role of Vitamin D in Celiac Disease and Other Chronic Inflammatory Conditions
Just checked....the Centrum Silver men 50 plus multiple vitamins have Thiamin and lots of other vitamins and minerals. There are Centrum Silver 50 plus for women also. If some of the vitamins and minerals listed don't meet the daily recommended requirement you can add to those specific ones with additional extra supplements.- celiac disease
- chronic inflammation
- (and 8 more)
-
-
Celiac.com Sponsor (A19):
-
Member Statistics
-
Celiac.com Sponsor (A20):
-
Forum Statistics
-
Total Topics121.4k
-
Total Posts1m
-
-
Celiac.com Sponsor (A22):
-
Who's Online (See full list)
-
Celiac.com Sponsor (A21):
-
Upcoming Events
-
Posts
-
By knitty kitty · Posted
Have you tried a genetic test to look for Celiac genes? No gluten challenge required. -
By knitty kitty · Posted
Hello, @ElisaAllergiesgluten, Have you tried going on a low histamine Paleo diet like the Autoimmune Protocol diet? A low histamine AIP diet would help your body rid itself of the extra histamine it's making in response to allergies. Are you Celiac as well? Since we need more thiamine when we're stressed, adding Benfotiamine, a form of Thiamine Vitamin B 1, can help the body calm down it's release of histamine. Benfotiamine improves Sailors' asthma. -
By knitty kitty · Posted
Don't skimp on the gluten daily while undergoing the gluten challenge! -
So, I've been using a gluten free labeled toothpaste since being diagnosed with celiac. No big deal, the toothpaste seems to work. Question is, I just realized it contains hydrated silica. Now, I've heard that silicon dioxide can cause issues in some people with celiac (was that ever confirmed though?), so to be safe, I cut it out of my diet entirely. But, as I understand it, hydrated silica is related to silicon dioxide. Is that something to worry about, or is the hydrated form not known to cause issues like the silicon dioxide form? I've never seen it in food, but nearly every toothpaste I look at contains hydrated silica? Issue or not? Any scientific research (Not opinion pieces, not health bloggers, you get my gist), but actual science, that says it's an issue? I have a hard time believing 99% of what I read on random internet searches. Thanks so much, Renee.
-
Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free. An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues. A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it. Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air. Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee. After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating? Why? We spend long periods of time in Italy and all has been good. We just returned from an extended time in Greece; no issues there either. There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc. He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf. BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research. I hope it helps.
-
Recommended Posts
Archived
This topic is now archived and is closed to further replies.