• 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

    • admin

      Frequently Asked Questions About Celiac Disease   04/07/2018

      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 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
celiac3270

Warning: The Gluten-free Bible

Rate this topic

Recommended Posts

Ads by Google:
Ads by Google:


Thanks for the info !

Share this post


Link to post
Share on other sites

Your word on it is good enough for me! I tend to only use what I find on Celiac.com, though. It is the best site I have found so far, and I usually stick with what works and is accurate.

Share this post


Link to post
Share on other sites

Well, I do not consider any Frito-Lays' products to be glutenfree (unless made on a dedicated line). If Cheeto's have that cross-contamination then I would agree with then not being glutenfree.

All books will have issues, especially those written from personal expereince. Read it or don't but if you do just remember to think about what's being said. have you persoannly read it, celiac3270? At my last support group meeting it was discussed since the author attened a previous function and everyone there who read it seemed to like it.

I know she wrote the new one since the old one is outdated.

Share this post


Link to post
Share on other sites
Ads by Google:


celiac3270, I trust your carefuly discernment. It appreciated. Deb

Share this post


Link to post
Share on other sites

I have been told be lots of people how good the book is and that they've enjoyed it.

I just think people should read it for themselves and decide. Maybe they can get something out of it. It's not getting bad reviews from everyone.

Frito-Lay right out tells you that most of their products on that list will be contaminated making them not glutenfree.

Share this post


Link to post
Share on other sites

I agree with celiac3270. When my daughter was diagnosed 6 years ago, her nutritionist suggested I get Against The Grain, and like a fool I did. I think Lowell is a moron. It seemed to me she is simply trying to break out on the comedy circuit (although she is NOT funny she thinks she is) rather than trying to put out any useful information that would actually help anyone. I have not read anything else written by Lowell so I cannot comment on the newer writings, but I can say that I would not waste my money on something else by her. Why should she get rich off my dollar? It was overwhelming when my daughter was diagnosed as a celiac. Even the support group in my area recommended this book, but I was sorely disappointed with the content. There was nothing of interest, or even of help in the first book so I would never read another.

Share this post


Link to post
Share on other sites


Ads by Google:


I haven't read either of those books, but after reading this post at work and then spending most of my drive home thinking about it, I had to post my two cents.

I ENTIRELY disagree with the attitude that "everyone cheats, it's inevitable." The doctor who diagnosed my celiac disease told me something similar. He said, "In six months, you'll feel better and want a pizza, and that's normal. It's fine as long as you don't do it too often." Well, what is too often? If every six months is ok, how about every five? Every four? How much is too much? It's too arbitrary, and I'm not interested in dealing with that slippery slope. I've been gluten-free for two years, and I've never cheated once. I've never even been tempted to cheat.

Now, that's not to say that I'm immune to the smell of fresh bread, or don't pine a little at the sight of a beer. But I just can't justify to myself having "just a little" gluten. Why tease myself that way? I can probably make the same thing at home that's almost as good (if not as good) that is safe and I can eat whenever I want. I feel like if I let myself have a pizza every once in a while, as some kind of strange reward for being good on my diet (how backwards is that?), then what - I'm just biding my time til my next taste of gluten? No thanks!

Of course, if you're able to justify to yourself that it's ok to cheat once in a while, then that's fine - it's your decision. You are the one dealing with the consequences, not someone else! But I just hope that people aren't using someone else's justification, that it's ok because everyone does it. Because not everyone cheats.

Thanks for letting me rant, and be sure to be good to your bodies!

Share this post


Link to post
Share on other sites

Everyone cheat? I don't think so. I read Against the Grain and couldn't believe the crap that was in there. Very poorly researched but well written. Celiac.com is the only safe place for information because we've been there and suffered through it. I don't know what Lowell was thinking. I don't think she ever really had to suffer the fatigue, brain fog and extreme pain most of us have had to live with. If she did she would have been more careful and never would cheat either.

Share this post


Link to post
Share on other sites

Right on, guys! If someone is concerned about his health and is seriously committed to following the diet to the letter, then the attitude that "everyone cheats" is not helpful in the least. I suppose that she is playing to the human weakness in us all, but in so doing, she is overlooking our potential strength! I also have never cheated or even been tempted to do so.

Paula

Share this post


Link to post
Share on other sites
Guest nini

I read Against the Grain when I was newly diagnosed and didn't know any better, at the time I did enjoy the book, I enjoyed her style of writing and thought that some of her advice was useful. I also took from it that I needed to make my own decisions after doing my own research and verifying for myself what was gluten free. I do think she's got some good things in the book, maybe instead of just warning everyone to stay away from her books, we should instead be forming a letter writing campaign to her to let her know of the inaccuracies in her book and how dangerous some of her statements are.

You have a really good point celiac3270 in that newbies are going to take her word as gospel as far as what is safe or not, but I do believe that she does make a disclaimer in her book that this is her personal experience and that readers will need to discern for themselves what is useful or not. I did get a little irritated at her calling the new book "The Gluten Free Bible" though, IMHO that is just crap!

Share this post


Link to post
Share on other sites

:o Ok Since I am one of the newbies, and haven't started the diet yet, still waiting for the appt. with the G.I. I went to the local bookstore and bought "Dangerous Grains" by James Braly,M.D. and Ron Hoggan, M.A. and "Eating Gluten Free" by Shreve Stockton.

Has anybody read these? Is there any conflicting info. in here to???

I was trying to find books by by Dana Korn, but they did not have them, I will just order them on amazon.

Bette

Share this post


Link to post
Share on other sites

"Dangerous Grains" is a good one. After reading that I had absolutely no desire to ever eat a donut ever again.

Share this post


Link to post
Share on other sites

Dangerous Grains is an absolutely amazing book, so good choice Bette!!! It is very well written and I have not found any discrepencies or any comments that I have found to be inaccurate!! It is a must have.

Share this post


Link to post
Share on other sites

RE: Dangerous Grains

As most here in forum know, my husband is celiac, I am not. After reading Dangerous Grains it made ME not want to eat wheat!

Maybe the "Dummies" publishers should make "Going gluten free for Dummies!" as the beginner book.

RE: consecrated hosts in Catholic faith. As I recall, the host is not to be dropped to the ground for any reason (we've been through this on another thread, but it bears repeating just to clarify it, not to start a discussion on religion/faith again) as the consecrated host is to Catholics the actual body of Christ and must be handled with reverence. I find giving it to the birds bizzare.

Now I'll have to go to library and skim through this new "bible" of Jax's. If it is indeed chock full of inaccuracies according to "tried & true" celiacs and would make a newbie practice their "celiacism" incorrectly, then it should be pointed out; however, if pointing that out consititues "criticism" then call it what you will.

I don't use Delphi forum but no one there should be attacking the author or her family personally. That will certainly take away from the issue.

Share this post


Link to post
Share on other sites

I'm the person (Megan Tichy) mentioned throughout the "open letter" from Jax that was posted on St. John'e Listserv. I wanted to share what I attempted to post to the listserv about it yesterday (my post has yet to appear... ???). And just say this: I'm not "out to get her" as Jax made it seem. In fact, I said some positive things about her too, like that she is talented. I used to think she was funny too. Until she made this a personal attack on me by mentioning my name repeatedly throughout her letter. *My* only true complaint was with regard to the Pfizer pharmaceuticals as posted on amazon .com. She really made me sound like a monster. Like I was masterminding an attack against her, and I am most certainly not doing that. I merely posted a summary of responses that I received from fellow listmates, as you'll understand after reading the following.

Fellow Listmates:

In an effort to make sense of the recent "open letter" from Jax Peters Lowell, author of The Gluten Free Bible, I am re-sending my two relevant posts: the very first post that I made to the Listserv regarding the gluten-free status of Pfizer drugs as mentioned in Jax's book (below, message #1) and the "review" post that followed it (below, message #2).

Jax's letter read in part that there was "clear and compelling evidence that a group of people are conspiring to destroy a book and sully its author's reputation" and "as for me I am deeply saddened by the treatment I have received at the hands of a malicious few."

Please note that after I made my initial post (message #1) I started receiving several messages from people all over the US and Canada regarding *their* experiences with the book. None were positive. So I decided I'd post a review on amazon .com, and copy in the Listserv to let you all know about it.

In that "review" post I *included* a *summary* of the emails I'd received from others following my first post (but in my haste forgot to clearly label it as a "summary" as well as a review -- so some people, including Jax apparently, read the entire post as if it was all coming from me...). Many of these emailers probably did a simple "cut and paste" from something they'd posted on another board.

Thus Jax's comments: "Because of the phrasing of Ms. Tichy's recent communique is almost eerie in its similarity to these other reviews..." and, "I was crushed and I was hurt, but I was also suspicious. A few of these sounded as if the same person had written them, or there had been a discussion of some previously agreed-upon position. Even the punctuation was the same."

My apologies for not giving those individuals credit at the time, but as I understand it we value each others' privacy on St. John's Listserv. And these summarization of posts are a frequent occurrence - it is how we get out valuable information in a clear and concise way.

I removed headers and contact info from each person's email and separated each person's comment with a line, as is traditionally done on the Listserv. The only thing I forgot to do was say that it was indeed a "summary" - that is up until my own review (from amazon .com) which appears at the end of the message.

Again, I have no affiliation with these other posters or posters from the DELPHI forums. Jax's comments came off as nothing more than delusional and paranoid.

We all have the right to share our opinions, and I am not a malicious person because I shared mine. People post negative reviews on amazon .com everyday. Lashing out at your critics and calling them names within their own support forums is just plain juvenile.

________MESSAGE #1________

Date: Thu, 9 Jun 2005 11:14:45 -0500

To: CELIAC@MAELSTROM.STJOHNS.EDU

Sender: Celiac/Coeliac Wheat/Gluten-Free List

<CELIAC@MAELSTROM.STJOHNS.EDU>

Poster: Megan Tichy <mtichy@MAIL.CHEM.TAMU.EDU>

Subject: The Gluten Free Bible

With regard to the recent post:

--I found on page 394 of the new book "The Gluten Free

Bible" that Lipitor is listed as NOT Gluten Free.

I called Pfizer Pharmaceuticals and spoke with a

pharmacist who confirmed Lipitor DOES NOT contain Gluten--

I also found this to be the case for Pfizer's Zoloft.

It is listed in the book as being not gluten free, and I

called Pfizer to find out that it IS 100% free of gluten,

according to the representative I spoke to.

Not sure if Lowell was trying to make the point that

Pfizer would not cooperate by releasing their gluten-free status at

the time she wrote her book, or if there was known to be

gluten in their formulas.

Megan

________MESSAGE #2________

Book Description: The definitive guide to the gluten-free

lifestyle, completely revised and updated for the 2.2

million Americans with celiac disease.....Since this book

was first published in 1995 (as Against the Grain), Jax

Peters Lowell has been helping celiacs follow a

gluten-free diet with creativity, resourcefulness, and

humor.

-----------------------------------

You may want to check some of the other facts in her book

for accuracy.

-----------------------------------

There are numerous errors in the book, plus a lot of bad

advice (like eating the insides from a sandwich or cheese

off a cracker). All reviews critical of the book on Amazon

have been mysteriously disappearing or have been edited in

some way (not by the poster of the review).

-----------------------------------

The Gluten Free Bible is terrible. There are even worse

statements at the Delphi Forums board and at the

amazon .com customer review section. Here's what I posted

about it at celiac.com:

There have been rantings at Delphi on the inaccuracy of

the book. First, Jax doesn't research carefully: she says

that Cheetos and Tootsie Rolls aren't gluten-free--they both are.

She has so many inaccuracies, suggesting that you eat

something just so you don't offend your host, regardless

of whether it contains gluten and suggesting that you take

the wheat communion, hold onto it, and later feed it to

the birds. She is more aware of contamination in this book

than in the last, but I still wouldn't trust the book

farther than I can throw it . She still mentions removing

the contents of a "normal" sandwich and putting it between

two slices of gluten free bread and eating it -- if you

are not "too sensitive."

-----------------------------------

...the review section at Amazon... basically a war between

the newbies who like the writing style and assume the

info. is correct and the old-timers who are warring

against it:

http://www.amazon .com/exec/obidos/ASIN/080...3353027-3899013

To those who want more validation, either read the reviews

from the link above or:

1) Go to the web site,

http://forums.delphiforums.com/celiac/start

2) Click on "messages" or "start reading"

3) Go to the general discussion folder. There should be a

topic called something like "Gluten-Free Bible not so

great" or "Gluten-Free Bible Review." If you do not see

it, make a post and someone will link you to it.

-----------------------------------

My Amazon review (posted today): Most of the people who

gave shining, sparkly reviews of this book focus on how it

made them feel. It is not boring. Jax is a talented

writer, I'll give her that. But when I read on page 394

that the perscription drugs I was on and had been on for 5

years (both Pfizer drugs) were not gluten-free I was seriously

troubled.

Many follow-ups with both Pfizer and online support groups

have indicated just how full of erroneous information this

book is.

I went off my meds immediately thinking I was injesting

gluten. I suffered the undue consequences of going off

"cold turkey" when I needed to taper off. In actuality

those meds ARE gluten-free, and always were!!!

If you want the facts (as boring as they are) -- dont rely

on this book. If you want some comfort and laughs then

give it a read, but be sure to take any factual

information with a grain of salt, as they say.

Jax was indeed very lax when writing this book.

Megan Tichy

`````````````````````````````````

Dr. Megan Tichy

Lecturer, Texas A&M University

3255 TAMU, Department of Chemistry

College Station, TX 77843-3255

Share this post


Link to post
Share on other sites


Ads by Google:


I think she is creating more interest in her book than if this so- called attack on her character did not exist.It smells of a publicity stunt. I agree with her about what she said about humor, and that is it. I read "Against the Grain" and hated it, so I never read anything else she wrote. She is so not worth it. Anyone can bring legal action against anyone. That does not mean the case will be found to have merit, and thus be allowed to proceed. I do not see how a few bad reviews should allow one person to sue another. Did she ever hear of free speech? Maybe all that gluten she is getting when she cheats has put her in such a fog she is confused!!!!!

As for feeding a consecrated host to birds, that is absolutely wrong. I doubt any Catholis priest would find it charming, as that very action is sacreligous.

celiac3270, did she ever mention you personally, or just Megan? What bull!

Share this post


Link to post
Share on other sites

back to the subject of cheating: first of all, (check other forums) it's not something typically *done* by celiacs. most of us have been so sick we'd never willingly submit our bodies to gluten again!

second of all, what the author ought to know AND report to her readers is that even if someone eats gluten and feels NO EFFECTS WHATSOEVER, the internal damage (lymphocitosis, damage to villi, etc) STILL happens. your blood antibodies will get thrown off and take at least six months to right themselves.

people who have been gluten-free for long periods of time tend to have only small reactions to gluten because their systems are not inflamed like they used to be. if we were to cheat b/c it didn't really feel painful, we'd be doing inner damage and eventually our system WOULD get re-inflamed, etc etc.

it makes me really angry that someone would publish things like this without an organized outcry. it's bad enough not all doctors know that much about celiac. i'm a writer myself and in nonfiction, there is an implicit responsibility to tell the freaking truth! esp. when health is involved. but she sounds a little weird anyway.

Share this post


Link to post
Share on other sites

I agree about the cheating aspect. A better way to put that would have been "everybody will *want* to cheat" at one time or another...but knowingly eating something with gluten is like an alcoholic having a cocktail every now and then....not good! I know, because the only time I knowingly ate gluten in the last 5 months has been a communion wafer--did this twice--and the last time around I could tell that not only was I sick, real damage was being done. *Not* worth it!!!

I guess maybe if the writing style etc. is interesting with that book one could just check it out of the library and read it for kicks, keeping in mind that this person is *not* an expert. However, it is scary thinking that newbies are getting advice like taking apart a sandwich and rebuilding it on gluten-free bread. I wouldn't do that, and I can see where thinking along these lines could lead to other slip-ups that could really add up.

Share this post


Link to post
Share on other sites

Ok. This is the most interesting thread here. I'm shocked at what I've been reading and I want to commend celiac3270 for his concern, his maturity, his ability to handle the response of that writer...Damn, are you sure you're only 14?? I was such a dweeb at 14. I certainly couldn't handle myself the way you do.

The attitude of that author, her pompous tone of indignation and her bad advice are combining to discredit her. She would love to blame her poor reviews on a rogue mob of spiteful Celiacs who couldn't possible have the best interests of their fellow Celacs in mind when they criticize her. Let her work on that fantasy for awhile. Eventually everyone who is forced to endure her version of abuse will see the truth. I'm ever grateful to people like Scott Adams and you guys here for keeping new Celiacs accurately informed. Celiac.com was THE site for my indoctrination into the gluten free life four years ago, and I'm so grateful I got my education here rather than from a book like the one that's being discussed.

On the subject of Cheating...What trash. Maybe Celiacs should start their own version of A.A. for those who "fall off the grain-wagon".

And I breezed by something about a lawsuit against those who wrote bad reviews and hurt her financially.... Geez, Ebert and Roeper should look out! I know, let's tell her we're going to sue her for dishing out piss-poor medical advice. It's all total idiocy. celiac3270, you being only 14 and all, you should be told that any threat of a lawsuit is total garbage. I hope you didn't consider it even the remotest of possibilities. She's an idiot. I'm no genius, but she really takes the cake.

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   6 Members, 0 Anonymous, 1,050 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764

    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
    Now, to be honest, some of those animals in question do perform a genuine service for those who need emotional support dogs, like veterans with PTSD.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    Fresh from an unsavory incident with an “emotional support” peacock incident, United Airlines has followed Delta’s lead and set stricter rules for emotional support animals. United’s rules also took effect March 1, 2018.
    So, to the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service and emotional support animals.
    Source:
    cnbc.com

    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center

    Jefferson Adams
    Celiac.com 04/17/2018 - Could the holy grail of gluten-free food lie in special strains of wheat that lack “bad glutens” that trigger the celiac disease, but include the “good glutens” that make bread and other products chewy, spongey and delicious? Such products would include all of the good things about wheat, but none of the bad things that might trigger celiac disease.
    A team of researchers in Spain is creating strains of wheat that lack the “bad glutens” that trigger the autoimmune disorder celiac disease. The team, based at the Institute for Sustainable Agriculture in Cordoba, Spain, is making use of the new and highly effective CRISPR gene editing to eliminate the majority of the gliadins in wheat.
    Gliadins are the gluten proteins that trigger the majority of symptoms for people with celiac disease.
    As part of their efforts, the team has conducted a small study on 20 people with “gluten sensitivity.” That study showed that test subjects can tolerate bread made with this special wheat, says team member Francisco Barro. However, the team has yet to publish the results.
    Clearly, more comprehensive testing would be needed to determine if such a product is safely tolerated by people with celiac disease. Still, with these efforts, along with efforts to develop vaccines, enzymes, and other treatments making steady progress, we are living in exciting times for people with celiac disease.
    It is entirely conceivable that in the not-so-distant future we will see safe, viable treatments for celiac disease that do not require a strict gluten-free diet.
    Read more at Digitaltrends.com , and at Newscientist.com