0
ohsotired

How Stupid Am I?

Rate this topic

Recommended Posts

We were out running around yesterday, and our last stop was the grocery store and I was STARVING and craving pizza. So I hit the frozen aisle looking for gluten free frozen pizza.

I found both Glutino (a couple kinds) and Amy's rice crust pizzas.

My dear sweet hubby was helping me read labels, as I noticed not all of the Amy's boxes had Gluten Free labeling (because they're not all gluten free). Remember I'm starving, so I'm only really skimming the ingredient labels. I ended up buying a couple of the Glutino pizzas, and two Amy's pizzas (which I swore both had the gluten free labels on them).

I get home, pick one and throw it in the oven. The timer goes off, and a few minutes later I'm eating some really good three cheese pizza with a cornmeal crust. (You see my mistake, right?)

About 15 minutes after I'm finished eating - BAM! Stomach cramps. Heart burn. Extreme grogginess.

Oh geeze. What did I do? Myabe it's just the goat cheese?

I run and yank the box out of the trash and actually READ the ingredients.........second ingredient is ORGANIC WHEAT FLOUR. Lovely. I'm a dumb@$$.

This was Amy's Three Cheese w/Cornmeal Crust, btw. Commit that one to memory - NOT gluten free!

So today I have a headache, a queasy stomach, and loose feeling bowels (although D hasn't hit yet, I'm sure it will later). <_<:wacko:

I was doing SO well.......over two months with no major gluten accidents. But I do have to admit I'd been thinking to myself "maybe nothing would happen if I had that one piece of pumpkin bread....."

Well, I guess now I can wipe that thought out of my head, as I KNOW what will happen. Ugh.

Oh yeah. And I have to work today. Luckily, I'm right near the bathroom at work. I might be in there a lot today. :(

Share this post


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


Don't feel too bad, your in good company.

Last week for the first time in almost 4 years I totally spaced I was sick and tried a piece of banana bread a chef friend made.

Just totally spaced out and paid the price for 3 days..

We were out running around yesterday, and our last stop was the grocery store and I was STARVING and craving pizza. So I hit the frozen aisle looking for gluten free frozen pizza.

I found both Glutino (a couple kinds) and Amy's rice crust pizzas.

My dear sweet hubby was helping me read labels, as I noticed not all of the Amy's boxes had Gluten Free labeling (because they're not all gluten free). Remember I'm starving, so I'm only really skimming the ingredient labels. I ended up buying a couple of the Glutino pizzas, and two Amy's pizzas (which I swore both had the gluten free labels on them).

I get home, pick one and throw it in the oven. The timer goes off, and a few minutes later I'm eating some really good three cheese pizza with a cornmeal crust. (You see my mistake, right?)

About 15 minutes after I'm finished eating - BAM! Stomach cramps. Heart burn. Extreme grogginess.

Oh geeze. What did I do? Myabe it's just the goat cheese?

I run and yank the box out of the trash and actually READ the ingredients.........second ingredient is ORGANIC WHEAT FLOUR. Lovely. I'm a dumb@$$.

This was Amy's Three Cheese w/Cornmeal Crust, btw. Commit that one to memory - NOT gluten free!

So today I have a headache, a queasy stomach, and loose feeling bowels (although D hasn't hit yet, I'm sure it will later). <_<:wacko:

I was doing SO well.......over two months with no major gluten accidents. But I do have to admit I'd been thinking to myself "maybe nothing would happen if I had that one piece of pumpkin bread....."

Well, I guess now I can wipe that thought out of my head, as I KNOW what will happen. Ugh.

Oh yeah. And I have to work today. Luckily, I'm right near the bathroom at work. I might be in there a lot today. :(

Share this post


Link to post
Share on other sites

We've all made mistakes. Dont be too hard on yourself. You learned a valuable lesson. Hope you feel better soon.

Share this post


Link to post
Share on other sites

Not stupid at all! I daresay it's happened--more than once--to all of us. ;)

Just happened to me recently--thought I could get away without reading a label on a one-ingredient food----wrong!! :rolleyes:

Share this post


Link to post
Share on other sites

It's happened to me several times, one time I took a bite out of something and for some reason in my mind i swore i could "taste" gluten, I dont know, weird, pick up the package and read the label for a second time, and surely enough it had gluten, needless to say I spit it right out! and washed my mouth, I was lucky enough not to swallow any that time.

Last weekend I went to Burger King and ordered a salad, I never ever order salads from there, got this Lite Italian dressing, read the label, nothing weird, ate half the dressing and for some reason I had a gut feeling it had gluten in it, 10 hours later I was with my head on the toilet throwing up. They're mistakes we make, we're humans after all ;)

Share this post


Link to post
Share on other sites
Ads by Google:


Well I'm glad I'm not alone. I felt pretty cruddy this morning, but did ok the rest of the day. I'm curious to see if I have a drawn out reaction, as this is the first major glutening for me since I started the gluten-free diet.

Thanks for the support everyone!

Share this post


Link to post
Share on other sites

That's rough. I glutened myself once on a digestive enzyme... go figure that. And I read it like 10 times before I actually found the word wheat on there.

As everyone else has said, we've all been there, done it, got the tshirt, came home, went back for another t shirt...

LOL :lol:

Feel better soon! :)

Share this post


Link to post
Share on other sites

Yeah, I am in the middle of the ill effects of eating something but for me it is pure guess work as to what made me sick. And when I say sick I mean full blown :blink:

The step son did some cooking yesterday with his girlfriend, they made french toast (gluten FULL), bacon and canned hash. I ate some bacon. I am pretty sure that was the stupidest thing I have done in awhile. Its a pretty sure thing that one thing touched another thing touched another thign BUT I don't react right away anymore so I don't know for sure, its always the next day.

So now I wait and see when I can go to work :angry:

Share this post


Link to post
Share on other sites

YOU POOR THING :huh:

sending smiles and hugs

xoxo

Share this post


Link to post
Share on other sites

I hope you get better sooner then later. I did the same thing once with brownie. I grabbed a box it said Allergen free and was boxed between two gluten-free product of the same brand. My son was sick for days. It was heart breaking. So don't feel dumb. It happens. I now READ every thing that goes in the cart. Even if I have gotten it a hundread and two times.

Share this post


Link to post
Share on other sites


Ads by Google:


I have learned that despite how tasty they may be.. Amy's brand is NEVER to be trusted.

If you have any level of sensitivity to gluten, know that Amy's products are not truly gluten-free, even if the item clearly lists no gluten ingredients, it's still contaminated. The frozen dinner bowls, and canned soups, are what did me in. <_< I had the same problem with Environkidz products, owned by Natures Path, which make fake gluten-free foods, too.

Share this post


Link to post
Share on other sites

I'm so sorry! And you are not alone. I posted last week about this same thing, you gave me deja vu! I thought I was buying the rice crust gluten-free Amy's spinach pizza and bought the WHOLE WHEAT one instead. Didn't realize it till I pulled the box out of the garbage after vomiting for 3 hours. I get delayed reactions so I didn't start throwing up till 3-4 hours after I ate it and it took me a good long while to realize it was the pizza. I felt really stupid but ya know what? EVERYONE makes mistakes!

I hope you recover quickly :)

Bre

We were out running around yesterday, and our last stop was the grocery store and I was STARVING and craving pizza. So I hit the frozen aisle looking for gluten free frozen pizza.

I found both Glutino (a couple kinds) and Amy's rice crust pizzas.

My dear sweet hubby was helping me read labels, as I noticed not all of the Amy's boxes had Gluten Free labeling (because they're not all gluten free). Remember I'm starving, so I'm only really skimming the ingredient labels. I ended up buying a couple of the Glutino pizzas, and two Amy's pizzas (which I swore both had the gluten free labels on them).

I get home, pick one and throw it in the oven. The timer goes off, and a few minutes later I'm eating some really good three cheese pizza with a cornmeal crust. (You see my mistake, right?)

About 15 minutes after I'm finished eating - BAM! Stomach cramps. Heart burn. Extreme grogginess.

Oh geeze. What did I do? Myabe it's just the goat cheese?

I run and yank the box out of the trash and actually READ the ingredients.........second ingredient is ORGANIC WHEAT FLOUR. Lovely. I'm a dumb@$$.

This was Amy's Three Cheese w/Cornmeal Crust, btw. Commit that one to memory - NOT gluten free!

So today I have a headache, a queasy stomach, and loose feeling bowels (although D hasn't hit yet, I'm sure it will later). <_<:wacko:

I was doing SO well.......over two months with no major gluten accidents. But I do have to admit I'd been thinking to myself "maybe nothing would happen if I had that one piece of pumpkin bread....."

Well, I guess now I can wipe that thought out of my head, as I KNOW what will happen. Ugh.

Oh yeah. And I have to work today. Luckily, I'm right near the bathroom at work. I might be in there a lot today. :(

Share this post


Link to post
Share on other sites

I really think Amy's should label their gluten-free products differently than their regular products. They all look the same, so it's no wonder some of you have mistakenly bought the wrong kind. I know we should read the ingredients, and it's ultimately our responsibility of what goes into our mouths. But I think they should do something more substantial to draw attention to their gluten-free products.

Share this post


Link to post
Share on other sites

Maybe someone should give that Idea to Amy's. Sometimes It just does not stand out enough. I sometimes I get confused when in a store that mixes the gluten-free and the non gluten-free stuff. that gets so frustrating. Usually though I notice it before I cook and hand it off to my roommate.

I glutened myself yesterday. I had some chocolate coated coffee beans after reading the label like 5 times. No wheat listed. So I though I was safe. Silly me adding a new product to my diet on a day when I have a three hour drive planed.

thank goodness I know how to use the Tom-tom to find bathrooms. lol.

Don't be to hard on yourself.

ONe more mile

Share this post


Link to post
Share on other sites

Early on in my gluten-free diet I was very label conscious and still am, but I got lazy. My fiance is also very good about double checking labels. Anyway, we found this great local salsa because we love mexican food that appeared to be gluten-free. We kept buying ti and buying it. Then one day we were at the store and I think they were sold out or we just wanted to try another local made salsa, grabbed it and went.

About 3/4 of the way through my first taco I just happend to be reading the bottle, you know, the history and all that, then the ingredients...Barley Malt as I take the last bite of my first taco.

Doh!

My second big failure, fudgepops. I think it was because we didn't have them for a long time, my fiance bought them, and remember, she is very good with labels. Well they have malt, Doh Doh! It was one of those "I thought we bought these before" responses.

Even then, it's a good idea to always check labels.

On those AMy's Pizza's I almost made that mistake once myself. I really miss pizza and none of the frozen pizza options cut it for me anyway sadly.

Mistakes are good as long as we learn from them. I bet the next time you are hungry and craving pizza and at the store you will look twice . ;)

Share this post


Link to post
Share on other sites

I just did similar thing with Annie's Mac and Cheese. The regular box is dark blue, the gluten-free box is light blue. In a hurry at the store and hungry I grab a couple boxes. Go home, boil the pasta, taste test for done, then as I'm getting ready to add the cheese I think "That texture seems off" and I check the box again. Sure enough I grabbed a box of regular and a box of gluten-free. *sigh* Luckily I only ate a couple noodles, but I'm still achy and cranky with a giant pregnant looking belly.

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   15 Members, 0 Anonymous, 1,065 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
    This is the first comprehensive multi‐database study to document a higher rate of enteropathy in olmesartan initiators as compared to initiators of other ARBs, though absolute rates were low for both groups.
    Source:
    Alimentary Pharmacology & Therapeutics

  • Forum Statistics

    • Total Topics
      110,235
    • Total Posts
      949,656
  • Member Statistics

    • Total Members
      77,316
    • Most Online
      3,093

    Newest Member
    Wee Lala
    Joined
  • Popular Now

  • Topics

  • Posts

    • None of the thyroid therapies are drugs...anything you take is thyroid replacement hormones, if you are hypothyroid.  If Synthroid is not working well for you, I would highly recommend desiccated because they contain BOTH thyroid hormones, instead of just the T4 only.  I have been using Nature-throid for a long time and it has worked very well for me.  There are a few of them now but Nature-throid is one of the least expensive out there.  Armour and NP thyroid are great but more expensive.  Kind of annoying as they have been around for awhile so should not cost as much as they do.  Like allergy meds, many people use them and need them so price goes up.  But do not be afraid to try a more natural way to treat your Hashi's.  I have never tried Synthroid but was on the generic version for awhile and it just didn't work nearly as well for me as Nature-throid.  Turns out, I need the added T3.
    • Do you have any diagnosed conditions? Celiac, Ulcerative Colitis? UC will flare up with sugars and grains in rare cases, but you would probably notice streaks or drops of blood and mucus in stools.
      Celiacs can also develop Diabetes or have thyroid issues which could lead to issues with grains/sugars. Celiac disease can also leave you open to a higher risk of SIBO  or Candida which would cause bloating or gas with sugars/starches like grains, beans, fruit, sugar.

      You can still get the above issues without celiac disease, and you can get food intolerance issues or sensitivities. I can suggest keeping a food diary for now, record what you and and limit your diet to whole foods only, Seems like your following a paleo diet with no grains, you might take it a bit further. Diary is a common issue so removing that and the Keto/Akins diet routes would limit your carb intake to help with bloating, by using fats/protein for fuel instead of sugars/carbs.
      https://www.wikihow.com/Keep-a-Food-Diary
      https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life

      We normally suggest those who come in and suspect wheat is a issue to their health to see about getting tested for celiac, if your allergic to it the testing would be impossible as you have to eat it for 8-12 weeks prior.  But the protocols and stuff in the Newbie 101 section can help you track down culprits of wheat/gluten sneaking into your diet still.
      https://celiac.org/celiac-disease/understanding-celiac-disease-2/diagnosing-celiac-disease/screening/
      https://www.celiac.com/forums/topic/91878-newbie-info-101/  
    • Are you saying you are diagnosed with Celiac disease?  
    • I developed a wheat allergy after getting quite sick and dizzy after eating bread.  Now I am afraid to eat rice, or anything that could be contaminated with wheat.  Altho I have eaten rice pasta and nothing happened.  After a week of being grain free I am starting to feel better, altho today I did get that weak shaky feeling so many have complained about.  It lasted most of the morning and is finally gone, hopefull it will get less and less, didnt have it for two or three days until today.  I am still awfully gassy if you know what I mean, hopefully this will subside soon too.  I do eat mostly fruits and veggies, once in awhile chicken.  I have done tons of reading on this subject, was wondering if anyone had a reaction to sugar?  For a few days I did have some diarrhea, but that has also stopped.  Any suggestions would be greatly appreciated. 
    • Maltodextrin is gluten-free.  But it should be listed as an ingredient. http://www.darigold.com/products/cottage-cheese/4percent-large-curd-cottage-cheese  
  • Blog Entries

  • Upcoming Events