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- Jmartes71 commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease4Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)
Thankyou I did reach out to a dietitian from this website and since popular there's a bit of a wait at first, My appointment I believe is in June on zoom.Going in to see pcp about medication im having a reaction from, told neurologist and she said its a common affect so need to ck and see if thsts through case this afternoon. This nightmare could easily been...- autoimmune disease
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- Scott Adams commented on Scott Adams's article in Product Labeling Regulations2FDA Moves to Improve Gluten Labeling—What It Means for People With Celiac Disease
You’re raising a very real and very well-documented problem, and you’re absolutely right to be frustrated. Medication labeling is a major blind spot for people with celiac disease, because unlike food, drug manufacturers are not required to clearly disclose the source of binders, fillers, or excipients—even when they may be derived from wheat. That puts ...- celiac disease
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- David Blake commented on Scott Adams's article in Product Labeling Regulations2FDA Moves to Improve Gluten Labeling—What It Means for People With Celiac Disease
My question I have proposed to the FDA through their website is why Prescription and OTC drug manufacturers are not required to list what binding ingredients were used to bine the drug? They list this on Capsules which are made of cellulose but not on pills? As it stands I or my pharmacist must contact the manufacturer to find out and my list is long from...- 3
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By Wheatwacked · Posted
Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium. A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake. With low D your body is not absorbing calcium from your food so it steals it from your bones. Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015. My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives. We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on. If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline. Beef and eggs are the principle source. Iodine deficiency is a growing concern. I take 600 mcg a day of Liquid Iodine. It and NAC have accelerated my healing all over. Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back. I had to cut out starches because they drove my glucose up into the 200+ range. I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP. Went from A1c 13 down to 7.9. Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA. Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men + -
By knitty kitty · Posted
@catnapt, Wheat germ has very little gluten in it. Gluten is the carbohydrate storage protein, what the flour is made from, the fluffy part. Just like with beans, there's the baby plant that will germinate ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein. Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel. Little to no gluten there. Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested. -
By knitty kitty · Posted
Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3. Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C. Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine. Weight gain with a voracious appetite is something I experienced while malnourished. It's symptomatic of Thiamine B1 deficiency. Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia. At different periods on my lifelong journey, I suffered this, too. When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen. Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy. Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat. The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing. One can have a subclinical thiamine insufficiency for years. A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously. Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer. Thiamine improves bone turnover. Thiamine insufficiency can also affect the thyroid. The thyroid is important in bone metabolism. The thyroid also influences hormones, like estrogen and progesterone, and menopause. Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system. Vitamin A is important to bone health, too, and is necessary for intestinal health, as well. I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA. I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake. Malabsorption of Celiac affects all the vitamins and minerals. I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly. -
By Florence Lillian · Posted
Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free. I have a cupboard full of supplements that did not agree with me - I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day - it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence. -
highly unlikely NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt) I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it. so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past) I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing. so yeh it's bread and related foods that are clearly the problem there is zero doubt in my mind
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