Celiac.com 11/19/2018 - People with celiac disease cannot reliably determine whether they ate gluten or not based on symptoms, however severe those symptoms may be, according to research presented by Amanda K. Cartee, MD, of the Mayo Clinic, and her colleagues, at the American College of Gastroenterology Annual Meeting in Philadelphia.
Because there is presently no FDA-approved test to confirm gluten exposure, celiac patients commonly rely on the presence or absence of gastrointestinal or other symptoms as an indicator...
Celiac.com 11/17/2018 - This soup works great as a dinner starter. It also works great as a full meal when paired with a salad and some good gluten-free bread. Pair it with half a sandwich for a great lunch. The recipe works great if you happen to have leftover chicken in the fridge. If not, you can use rotisserie chicken or leftover holiday turkey.
2½ cups chopped cooked chicken
5 cups chicken broth
5 cups water
1 cup cream
1 medium onion, chopped
2 cups sliced f...
Celiac.com 11/16/2018 - The best part of being diagnosed with celiac disease is finding out what you or your child has so that you can get back in control and in a position to do something about it. This article is dedicated to “getting back to basics.” Many of you will already be familiar with these topics. Still, every now and then we need to be reminded—for our well being or the well being of our loved ones—we must not take for granted the everyday food items we grab from the shelves or the medications we must take. We ...
Celiac.com 11/16/2018 - I recently discovered an amazing one-to-one gluten-free all purpose flour blend made by Flour Farm. There are other companies making such flour blends, however what has been absent from this space is a healthy version. Most other blends are full of starches and other ingredients that just aren't very healthy.
Flour Farm, however, is made in a 100% gluten-free facility, and it contains only the following organic ingredients: Sweet white rice flour, brown rice flour, tapioca flour, almond flour...
Celiac.com 11/15/2018 - Gluten-free products, marketed as such, were largely unknown 20 years ago, but the gluten-free industry is set to reach an estimated $2.34 billion in sales by 2019. That’s more than double figures for 2014. The growth has been exponential.
What sets gluten-free foods apart from other culinary trends or diet fads is that they address a legitimate health concern that affects millions of people around the world.
With the massive influx of gluten-free products, and the expansion of “gluten-fre...
I quoted that selection because they too had similar conditions.
They were serum normal but still benefited from supplementation of B-12 but I agree with you it is probably not the B-12 or your Homocysteine levels would be elevated too?
The low normal hemoglobin might be a sign.
Here is a study about "Anemia of Aging" that shows low normal Hemoglobin to be key in diagnosing OSA in older individuals entitled "Anemia of aging and obstructive...
You might not be far wrong with the B-12 that and Iron possibly.
Here is some research I came across that might help you.
"A Case of Plummer-Vinson Syndrome Showing Rapid Improvement of Dysphagia and Esophageal Web after Two Weeks of Iron Therapy."
An this research entitled "Dysphagia resolved with vitamin B12 therapy: a case of esophageal parakeratosis"