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- trents replied to JulieRe's topic in Related Issues & Disorders1Oral thrush question
Welcome to the forum, @JulieRe! You would do well to get checked for a candida infection of the gut. Yeast thrives on carbs so you might also look into a low carb diet. These kinds of things seem to be more common in the celiac community than in the general population. There is a growing body of evidence that the development of celiac disease is rooted... -
- JulieRe posted a topic in Related Issues & Disorders1Oral thrush question
Hi, My name is Julie and I am new to the forum. I have been diagnosed with Celiac disease since 2006. I follow a strict gluten free diet. In July I was diagnosed with oral thrush. I had swollen lips, and my tongue was very red towards the front. I also had a weird taste in my mouth and very dry mouth despite drinking lots of fluids. I went... -
- trents replied to Janet McAlpin's topic in Gluten-Free Foods, Products, Shopping & Medications14
Gluten found in Bob's Red Mill TVP using Elisa Technology test
Makes me wonder if it has something to do with the fact that the protein avenin in oats triggers a gluten-like reaction in some celiacs and that this stricter standard for oat products is concession to those people making noise on that basis. -
- Scott Adams replied to Janet McAlpin's topic in Gluten-Free Foods, Products, Shopping & Medications14Gluten found in Bob's Red Mill TVP using Elisa Technology test
Yes, but what has really happened is that companies just removed "gluten-free" from their packaging, as General Mills has done for Canadian Cheerios. Why they would allow a 20ppm for gluten-free in other foods and only set this higher level for oats is very odd, and no other countries do this. -
- Elizabeth Lund commented on Scott Adams's article in Latest Research1Long-Term Health Outcomes in Non-Celiac Individuals Avoiding Gluten
Oh yeah! And where people going to get all this help from? Lovely little studies that means nothing in the real world- depression
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Welcome to the forum, @JulieRe! You would do well to get checked for a candida infection of the gut. Yeast thrives on carbs so you might also look into a low carb diet. These kinds of things seem to be more common in the celiac community than in the general population. There is a growing body of evidence that the development of celiac disease is rooted in unhealthy gut biome conditions. It's good that you are getting that red spot on your tongue checked out soon. It's likely related to the thrush but I would also not rule out a neoplasm which you would certainly want to catch early. -
By cassondracm01 · Posted
Hi there! I have very similar dermatitis herpetiformis responses. The only thing that helps is dissolving a Benadryl pill and rubbing that on the painful itchy spots that arise on my knees, scalp, elbows. I have been working with a nutritionist who also has celiac we narrowed down to me only getting we certified gluten-free products - which I try the best I can. But then I have found products that use guar gum and other additive gums I have reactions as well. It was my plant based milk. I had to switch to Elmhurst it’s just nuts and milk- most of the time. I hope that’s helpful! I’ll keep following:) we seem to have very similar reactions! -
Hi, My name is Julie and I am new to the forum. I have been diagnosed with Celiac disease since 2006. I follow a strict gluten free diet. In July I was diagnosed with oral thrush. I had swollen lips, and my tongue was very red towards the front. I also had a weird taste in my mouth and very dry mouth despite drinking lots of fluids. I went to Urgent care and was prescribed fluconazole oral tablets for 5 days and it essentially cleared up. Has anyone else had this happen? It was so strange. The doctor thought the thrush was from my mouth guard I wear at night. Although my cleaning process had not changed. Also today I noticed an abnormal red spot on my tongue. No other symptoms. I will be calling my dentist. But am curious if anyone has had trouble with yeast in their gut. Thanks Julie
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Makes me wonder if it has something to do with the fact that the protein avenin in oats triggers a gluten-like reaction in some celiacs and that this stricter standard for oat products is concession to those people making noise on that basis.
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By Scott Adams · Posted
Yes, but what has really happened is that companies just removed "gluten-free" from their packaging, as General Mills has done for Canadian Cheerios. Why they would allow a 20ppm for gluten-free in other foods and only set this higher level for oats is very odd, and no other countries do this.
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