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      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
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precious831

Looking For SCD'ers Here, Need Support

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Hi, I posted before I'm grain-free and now I'm trying to do SCD, I would like to connect with those that are also on the same path. I know there was at least one person here. Let me know, thanks!

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Hi, I posted before I'm grain-free and now I'm trying to do SCD, I would like to connect with those that are also on the same path. I know there was at least one person here. Let me know, thanks!

This thread is a couple of years old, but may still be relevant:

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Former SCD now recovered to where I can do some grain carbohydrates.

Eating more (good) fat to act as a slow burning fuel so you don't crash and burn as often, as well as the protein and vegetables, is the trick to this.

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Hi there--you are not alone. I know there are many others here like us. I'm 99% on a grain free diet. I participated with AliBi's thread for 10 months or so. I only eat some rice when nothing else is available. I do eat summer squash and now and then a little winter squash. I can't handle sweets of any kind except stevia--so my diet is actually more restricted than a strict scd that doesn't use stevia but does eat fruit and honey. I am allergic to all nuts too--so for pancakes I use ground up sunflower seeds and pumpkin seeds mixed with shredded zucchini. I eat a lot of vegetables and some meat. No eggs either since I am allergic to them too unfortunately... At least my boyfriend says I look great and overall I feel good too except for this darn condition of flaky ears and part of my nethers. It gets worse if I eat any fruit it seems, even lemons--not to speak of grains and anything really starchy. Aach! Fortunately the 24 hour yogurt works quite well for me and I enjoy making soups and stir frys and such and greatly enjoy using fresh spices so there are things I can eat...

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Former SCD now recovered to where I can do some grain carbohydrates.

Eating more (good) fat to act as a slow burning fuel so you don't crash and burn as often, as well as the protein and vegetables, is the trick to this.

How long were you on the SCD before you started to improve?

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This thread is a couple of years old, but may still be relevant:

Thanks I'll check it out!

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Hi there--you are not alone. I know there are many others here like us. I'm 99% on a grain free diet. I participated with AliBi's thread for 10 months or so. I only eat some rice when nothing else is available. I do eat summer squash and now and then a little winter squash. I can't handle sweets of any kind except stevia--so my diet is actually more restricted than a strict scd that doesn't use stevia but does eat fruit and honey. I am allergic to all nuts too--so for pancakes I use ground up sunflower seeds and pumpkin seeds mixed with shredded zucchini. I eat a lot of vegetables and some meat. No eggs either since I am allergic to them too unfortunately... At least my boyfriend says I look great and overall I feel good too except for this darn condition of flaky ears and part of my nethers. It gets worse if I eat any fruit it seems, even lemons--not to speak of grains and anything really starchy. Aach! Fortunately the 24 hour yogurt works quite well for me and I enjoy making soups and stir frys and such and greatly enjoy using fresh spices so there are things I can eat...

I'm just starting and I'm a little confused about the legal foods. I can eat pretty much anything on the legal list. I've only used honey, though I have stevia, I haven't used that on baking.

What stage are you? You must be advanced if you're able to use sunflower and pumpkin seeds...is that SCD legal?

I miss starchy foods and I've cheated, lol.

Now I want to try SCD on my 3 yr old and her pediatric GI is very optimistic about this diet but I'm just not sure what she will eat. She's allergic to a lot of meats and other things, plus she's still on Alimentum RTF liquid which has tapioca starch and carageenan and those are not SCD legal. She can't do dairy, and I thought the yogurt is for later stages, especially because she's intolerant to dairy too. Confused about the yogurt part, when to introduce it. My DD needs the formula because her diet is so limited. Anyway she's getting (Company Name Removed - They Spammed This Forum and are Banned) and a comprehensive stool test from Great Lakes Labs and then the GI and I will decide our next action from there.

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I looked but I'm not sure - what does SCD stand for?

Thanks.

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There were/are a lot of things I did and do that aren't completely in line with scd mainly due to the fact I have so many food intolerances.

Stevia is not really part of their diet. It is a member of the sunflower family actually. Why that should be a problem I never really figured out. There was a big scare about stevia years ago that was completely unfounded--mainly put out there by the artifcial sweetner companies (whose products really are not safe). Due to my ongoing difficulty with sugars its the only sweet I can tolerate and I refuse to give it up. The diet is supposed to help a person, not be something one slavishly follows to one's detriment.

If you and your daughter can tolerate the honey, however, so much the better!

The low carb muffins and pancakes etc. the scd'ers use which are made using almond meal did not work for me since I am severely allergic to almonds as well as other nuts--and eggs. I now can tolerate thoroughly rinsed walnuts say once every week but that is all. Thus I use the sunflower seeds and yogurt rather than eat meat for every meal...I think however its possible the almond meal is nicer. Especially if you can add an egg or two. If not, then you need to add ground up flax seed and think of using other non scd stuff like xanthum gum to hold your concoction together.

And yes, CC can be a problem for many here. So I suggest you make your own almond meal or whatever--rinse the almonds well and dry them out before grinding them. Its actually cost effective and in many ways more convenient than trying to chase down truly gluten-free almond meal (or sunflower and pumpkin seed meal in my case...) that hasn't been CC'd.

The yogurt as said works out well for me since I am not casein intolerant.. I am otherwise intolerant of all dairy (except butter) --but fortunately its just the lactose that really is the problem -- though I don't tolerate cheeses or kefir either.

I make the yogurt by using an improvised double boiler ( a large double handled cooking pot set on top of another yet larger double handled cooking pot with a small metal base underneath to separate the pots. I used canning lids as an improvised base for a long time. I now have a round shallow stainless steel grater I use since the canning lids were starting to rust. I scald (to 185 degrees F.) the milk and then cool it down (to 90 t o 100 degrees F) and then mix in 2 or 3 tablespoons of fresh yogurt in it. I then set the pot on a warm heating pad with a towel on top for 24 hours. By fermenting it that long or a little longer it gets rid of all the lactose. I only use organic milk to avoid the chemicals and antibiotics they put into the cows which thus also gets into the cows milk. I suggest you also consider this when it comes to meats too.

There is also an acidophilous fermented cabbage drink people make --especially used by those who are casein intolerant that is also listed on AliBi's scd thread. I never did try it yet though I am still interested. You can probably just google it on the site for directions. There is a wealth of information on it--including many recipes using zucchini.

Good luck Hope some of this helps.

Bea

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There were/are a lot of things I did and do that aren't completely in line with scd mainly due to the fact I have so many food intolerances.

Stevia is not really part of their diet. It is a member of the sunflower family actually. Why that should be a problem I never really figured out. There was a big scare about stevia years ago that was completely unfounded--mainly put out there by the artifcial sweetner companies (whose products really are not safe). Due to my ongoing difficulty with sugars its the only sweet I can tolerate and I refuse to give it up. The diet is supposed to help a person, not be something one slavishly follows to one's detriment.

If you and your daughter can tolerate the honey, however, so much the better!

The low carb muffins and pancakes etc. the scd'ers use which are made using almond meal did not work for me since I am severely allergic to almonds as well as other nuts--and eggs. I now can tolerate thoroughly rinsed walnuts say once every week but that is all. Thus I use the sunflower seeds and yogurt rather than eat meat for every meal...I think however its possible the almond meal is nicer. Especially if you can add an egg or two. If not, then you need to add ground up flax seed and think of using other non scd stuff like xanthum gum to hold your concoction together.

And yes, CC can be a problem for many here. So I suggest you make your own almond meal or whatever--rinse the almonds well and dry them out before grinding them. Its actually cost effective and in many ways more convenient than trying to chase down truly gluten-free almond meal (or sunflower and pumpkin seed meal in my case...) that hasn't been CC'd.

The yogurt as said works out well for me since I am not casein intolerant.. I am otherwise intolerant of all dairy (except butter) --but fortunately its just the lactose that really is the problem -- though I don't tolerate cheeses or kefir either.

I make the yogurt by using an improvised double boiler ( a large double handled cooking pot set on top of another yet larger double handled cooking pot with a small metal base underneath to separate the pots. I used canning lids as an improvised base for a long time. I now have a round shallow stainless steel grater I use since the canning lids were starting to rust. I scald (to 185 degrees F.) the milk and then cool it down (to 90 t o 100 degrees F) and then mix in 2 or 3 tablespoons of fresh yogurt in it. I then set the pot on a warm heating pad with a towel on top for 24 hours. By fermenting it that long or a little longer it gets rid of all the lactose. I only use organic milk to avoid the chemicals and antibiotics they put into the cows which thus also gets into the cows milk. I suggest you also consider this when it comes to meats too.

There is also an acidophilous fermented cabbage drink people make --especially used by those who are casein intolerant that is also listed on AliBi's scd thread. I never did try it yet though I am still interested. You can probably just google it on the site for directions. There is a wealth of information on it--including many recipes using zucchini.

Good luck Hope some of this helps.

Bea

Thanks, I buy the almond flour from an SCD website and no problems with them, it's great! I know about that acidophilus drink, you mean kombucha? I don't like that at all, I don't like kimchi either. I've not tried to do anything with kefir grains yet but I'm thinking about it. I grew up w/ my dad making those fermented vegetable and he always tried to get me to eat them, never liked them.

Eventually I'll start grinding my own almonds into meal and/or flour.

Well it's funny you said that because I've looked a the other support groups and even in the book it's so strict. That's why I was like holy cow I don't know how I'm gonna do this with my daughter, she's 3 and her diet is already so limited. You know what though, sticking with the diet makes a whole world of difference for me! First of all I no longer crave sugar like I used to, that itself is amazing! LOL, I used to be a sugar addict, I ate tons of candy, drank soda, I mean name it. I did go through a really bad withdrawal with the sugar but now I'm fine w/out it. And like I said I'm no longer pre-diabetic and also my blood pressure is now normal, not high like it was before. The dramatic improvements were my GI symptoms.

I used to make coconut yogurt, I bought a dairy-free yogurt starter, expensive but it was great yogurt. I have a yogurt maker. However I kind of want to do the goat milk too as suggested and before I only cured the yogurt for 12 hrs, this time it has to be 24 hrs. I react to the casein, this is a huge problem for me, a real bummer.

I am a real health nut so I make most of the foods we eat from scratch, I only buy organic meats, veggies, everything so don't have to worry about that. I take a bunch of supplements they seem to be ok with the SCD, they don't contain any of the forbidden stuff.

Where do you get your almonds? I need one that is certified gluten-free. My sis bought me one fr Trader Joes and it says it's processed in shared equipment, I don't even want to take a risk with that. The ones at Whole Foods are the same, processed equipment.

Thanks!

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I looked but I'm not sure - what does SCD stand for?

Thanks.

Hi, SCD stands for the Specific Carbohydrate Diet. There is a wonderful book called "Breaking the Vicious Cycle" that details it but you can also find a lot of info online.

HTH

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Thanks, I buy the almond flour from an SCD website and no problems with them, it's great! I know about that acidophilus drink, you mean kombucha? I don't like that at all, I don't like kimchi either. I've not tried to do anything with kefir grains yet but I'm thinking about it. I grew up w/ my dad making those fermented vegetable and he always tried to get me to eat them, never liked them.

Eventually I'll start grinding my own almonds into meal and/or flour.

Well it's funny you said that because I've looked a the other support groups and even in the book it's so strict. That's why I was like holy cow I don't know how I'm gonna do this with my daughter, she's 3 and her diet is already so limited. You know what though, sticking with the diet makes a whole world of difference for me! First of all I no longer crave sugar like I used to, that itself is amazing! LOL, I used to be a sugar addict, I ate tons of candy, drank soda, I mean name it. I did go through a really bad withdrawal with the sugar but now I'm fine w/out it. And like I said I'm no longer pre-diabetic and also my blood pressure is now normal, not high like it was before. The dramatic improvements were my GI symptoms.

I used to make coconut yogurt, I bought a dairy-free yogurt starter, expensive but it was great yogurt. I have a yogurt maker. However I kind of want to do the goat milk too as suggested and before I only cured the yogurt for 12 hrs, this time it has to be 24 hrs. I react to the casein, this is a huge problem for me, a real bummer.

I am a real health nut so I make most of the foods we eat from scratch, I only buy organic meats, veggies, everything so don't have to worry about that. I take a bunch of supplements they seem to be ok with the SCD, they don't contain any of the forbidden stuff.

Where do you get your almonds? I need one that is certified gluten-free. My sis bought me one fr Trader Joes and it says it's processed in shared equipment, I don't even want to take a risk with that. The ones at Whole Foods are the same, processed equipment.

Thanks!

I am so glad to hear the scd diet is helping you so much. Bravo for you! Given your family history with your dad's concoctions, you probably aren't the only ones in your genetic lineup to have this and similar conditions. though honestly the standard american diet is not very good for anyone...and does create cravings for carbs and sugars.

As far as being strict with the scd diet, well I think it all depends on how well the diet works for you. If it does, fine. If there are glitches you need to adjust. The book was written for this woman's daughter in mind who had a specific intestinal condition which is not the same as celiac.

The TJ bags of raw almonds my bf has says its made on same equipment as other tree nuts, not wheat etc. I'd still wash them though. I don't know more than that since I am allergic to all nuts as said...and haven't really looked into it. The raw sunflower seeds and raw pumpkin seeds from TJs seem fine. Nevertheless I would check out sources on the internet if you have any problems with TJ's or WF. I am betting you could order a bag from a grower if needs be. You could also check out the source of the scd almond meal perhaps.

I would be interested in your coconut yogurt recipe for a friend of mine who also has celiac and is going off milk.

If you are truly casein intolerant then any milk is probably not so great. Though I do recall goats milk casein being a little different so you never know. For me actually I am More allergic to goats milk so go figure. I also seem to be allergic to goat and sheep meat...as well as tuna.

With us folks who have celiac or severe gluten intolerance the problem is usually having too many "holes" in the intestines causing leaky gut syndrome, not that there aren't enough. We actually in my opinion sometimes need these so called "gucky substances" to help our intestines heal if we have just been "glutened" (such as marshmallow root and/or slippery elm--both strictly non scd by the way!!). For celiacs our auto immune reacts to gluten; it attacks the villi and basically either flatten or destroys them which then causes inflammation which makes the whole thing worse. Marshmallow root and slippery elm take down the inflammation and soothe the intestines. Once healed enough one can go off them. The gluten attack and resultant flattened villi and inflammation creates some scar tissue yes but overall creates too much permeability in the intestinal membrane. This then allows undigested proteins into the blood stream which our bodies then treat as foreign invaders, creating inflammation. This then creates toxicity and blockages in the liver and the lymphatic system. When this happens I get out my trusty herbs like dandelion root and cleavers to the rescue as well as marshmallow root, acidophilous and a variety of other things.

Oh I am rambling. Sorry.

Meanwhile i am very glad you are finding things that are working for you and your daughter.

For myself I am an inveterate inquisitive and doubter of all things truly fixed. I like structure, but am inclined to play with it to see what is real or not and what does or does not work for me.

I thus combine things I learned from scd with the paleo diet and my own experience and those of others I have observed, which can improve and change over time...

Bea

It also creates and environment where it is very difficult to absorb basic oil soluble nutrients like vitamins b, d, a and e and the like as well as most minerals. B vitamin absorption also becomes difficult I think in part due to the liver being so overwhelmed--which is why I take co-enzyme B vitamins since they absorb into the blood stream right away (on an empty stomach), thus by passing the need to go through the liver.

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I am so glad to hear the scd diet is helping you so much. Bravo for you! Given your family history with your dad's concoctions, you probably aren't the only ones in your genetic lineup to have this and similar conditions. though honestly the standard american diet is not very good for anyone...and does create cravings for carbs and sugars.

As far as being strict with the scd diet, well I think it all depends on how well the diet works for you. If it does, fine. If there are glitches you need to adjust. The book was written for this woman's daughter in mind who had a specific intestinal condition which is not the same as celiac.

The TJ bags of raw almonds my bf has says its made on same equipment as other tree nuts, not wheat etc. I'd still wash them though. I don't know more than that since I am allergic to all nuts as said...and haven't really looked into it. The raw sunflower seeds and raw pumpkin seeds from TJs seem fine. Nevertheless I would check out sources on the internet if you have any problems with TJ's or WF. I am betting you could order a bag from a grower if needs be. You could also check out the source of the scd almond meal perhaps.

I would be interested in your coconut yogurt recipe for a friend of mine who also has celiac and is going off milk.

If you are truly casein intolerant then any milk is probably not so great. Though I do recall goats milk casein being a little different so you never know. For me actually I am More allergic to goats milk so go figure. I also seem to be allergic to goat and sheep meat...as well as tuna.

With us folks who have celiac or severe gluten intolerance the problem is usually having too many "holes" in the intestines causing leaky gut syndrome, not that there aren't enough. We actually in my opinion sometimes need these so called "gucky substances" to help our intestines heal if we have just been "glutened" (such as marshmallow root and/or slippery elm--both strictly non scd by the way!!). For celiacs our auto immune reacts to gluten; it attacks the villi and basically either flatten or destroys them which then causes inflammation which makes the whole thing worse. Marshmallow root and slippery elm take down the inflammation and soothe the intestines. Once healed enough one can go off them. The gluten attack and resultant flattened villi and inflammation creates some scar tissue yes but overall creates too much permeability in the intestinal membrane. This then allows undigested proteins into the blood stream which our bodies then treat as foreign invaders, creating inflammation. This then creates toxicity and blockages in the liver and the lymphatic system. When this happens I get out my trusty herbs like dandelion root and cleavers to the rescue as well as marshmallow root, acidophilous and a variety of other things.

Oh I am rambling. Sorry.

Meanwhile i am very glad you are finding things that are working for you and your daughter.

For myself I am an inveterate inquisitive and doubter of all things truly fixed. I like structure, but am inclined to play with it to see what is real or not and what does or does not work for me.

I thus combine things I learned from scd with the paleo diet and my own experience and those of others I have observed, which can improve and change over time...

Bea

It also creates and environment where it is very difficult to absorb basic oil soluble nutrients like vitamins b, d, a and e and the like as well as most minerals. B vitamin absorption also becomes difficult I think in part due to the liver being so overwhelmed--which is why I take co-enzyme B vitamins since they absorb into the blood stream right away (on an empty stomach), thus by passing the need to go through the liver.

Thanks for all the info, I'll look for the coconut yogurt, it's been a while since I made it. I actually got it off someone's site so it's not really my recipe. It was really easy to make.

I'm changing GI drs because the last one is no help really,we disagree on a lot of stuff. He said I might have "ulcerative colitis" he did the colonoscopy and wants to do it again to make sure. I just got it done and I'm not about to go get it done again! I hope the new GI is better.

I don't know yet about SCD and my DD, like I said she hasn't tried it yet, it's just me doing it.

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A very sensitive celiac I know buys her nuts on-line from either anuts.com or nutsonline.com

I have yet to try these, and I believe they are unshelled (?), but she seems to have success with these ones. :)

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A very sensitive celiac I know buys her nuts on-line from either anuts.com or nutsonline.com

I have yet to try these, and I believe they are unshelled (?), but she seems to have success with these ones. :)

Thanks, one of them sounds familiar and I have it bookmarked.

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I feel good too except for this darn condition of flaky ears and part of my nethers. It gets worse if I eat any fruit it seems, even lemons--not to speak of grains and anything really starchy.

This sounds almost entirely like a yeast infection, have you been tested?

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This sounds almost entirely like a yeast infection, have you been tested?

I have been tested though its been a while since I was. Supposedly I don't have candida overgrowth. Its hard to believe since I also get gunk on my tongue in the morning when I have eaten an offending item. I thus have treated myself for fungal infection using herbs from time to time as well as topical creams. I was treated with nystatin years ago by a rather decent AMA doc. down in San Diego (though I also went on a "cave man" diet at the time). And also lefenuron more recently--which helped my tongue but did not do the complete thing with my ears etc.

However even more recently I have found vitamin C is also a culprit.

Many moons ago a naturopath told me I was allergic to fructose--he did muscle testing using vials of various things... which of course I did not want to believe. I really should have listened to him. I did on other items, but I thought the fruit thing was going too far. I went on eating fruit for a long time but eventually it seems it may have caught up. So... am thinking it may be more of an allergy to all fruit and vit. C with some fungal overtones since sugars are a definite no too.

Some years ago I reacted badly to carrots so I avoid that family too. It is a true allergy with welts (if I eat them often enough) plus more commonly causes mental confusion and depression.

I should go on a complete elimination diet (i.e., no food for five days before reintroducing foods one at a time every other day) but hate to do that due to weak kidneys and a bad experience in that regard years ago. So I've just been doing trials by avoiding and keeping my diet simple and then reintroduce what I think may be the offending element. Early last week I went without lemons (as well as avoiding the sugars and fruit and starchy stuff) for instance and then reintroduced a lemon and the flakiness reappeared in spades. I thought lemons would be OK but this does not bode well for that thought...

Am also avoiding tomatoes and potatoes--since I could also have an allergy to the nightshade family--like my dad did. If so, I might need to avoid peppers too though I hate to... Am still playing with that possibility. I had peppers in some stew I made last night. I had my bf add in his tomatoes separately. I got some flakiness, though it could also be the fact I had a little brown rice yesterday. I should avoid both and reintroduce one item at a time later on.

What a bother, but having this condition could otherwise become serious since it degrades my skin in places that could get bacterial infections.

At least I am not allergic to pollen like some members of my family.

Another naturopath tested me a few years ago and told me I have difficulty absorbing Vit. B1. So I take co-enzyme B vitamins--which have helped a lot since, within two weeks, the con-enzyme B's stopped my heart from racing etc.

Despite all, my body seems to manufacture plenty of vit. C from all the veggies I eat... Just makes for a less than inspiring diet at times... Thank heavens for fresh spices and herbs--and a good ability to improvise--like with the sunflower seeds and zucchini.

I saw a regular AMA doc about a year ago concerning my ears and he gave me antibiotics that really knocked me out and made me quite ill last Fall. He seemed to have a nice personality but the effect of his treatment was disastrous.

I have had very bad luck with the AMA and at this point overall just try to stay away from them unless I get a kidney infection that needs antibiotics--which fortunately at this point rarely happens. Usually if my kidneys act up I successfully treat them with herbs and diet...which is what I have been doing successfully for years.

The last time they acted up badly was when I first went off all trace gluten and got CC several times in the spring of 2008. I contracted a bacterial infection that went into my lungs and then progressed to my kidneys. I seem to be one of those celiacs that gets inflammation in my respiratory system and kidneys from gluten if it happens often enough. My herbs helped somewhat but just couldn't get rid of the infection entirely. So yes then the antibiotics were a great help and saved me from crossing over in an untimely fashion...

I have been told I should have a regular care from a doctor, but I have yet to find one that really can understand my condition--or even wants to. I have at various times been called "too sensitive" even by that naturopath who called himself a health detective and gave me stuff that had gluten in it to detox. Go figure! This was after I told him I might have celiac. Unfortunately I didn't realize that the things he was giving me were making me ill until several months passed. He ended up not liking me I was told. Well, I didn't particularly like what he did to me although some of the lab tests he had done were helpful and I am grateful at least for that since he was the one that discovered I am low on B1.

So over the years I have gleaned what I could from various healing professionals. I now as said just avoid them in general when I can... and have become my own best doctor and overall am in great condition--whereas the opposite was the case when I was younger. I am experiencing the blessing of having a very healthy and vital beginning of my sixties. I just have this flakiness that at this point comes and goes. That is good news since it seems I will be able to treat it by learning what I am allergic to and avoiding the offending items. Sometimes this is what we have to do--heal ourselves in spite of the limited medical system out there when it comes to celiac, sensitivities, and allergies...

Bea

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Best of luck with the peppers issue, losing those too would certainly be rough. I mentioned yeast infection largely because I was experiencing the same flaky ear thing along with around the corners of my nose, my elbows, knee caps and bottom of my feet. I treated it for some time with miconazole and initially experienced a severe herxheimer reaction most markedly in my ears. I think that reaction is most noticeable there because of the decreased circulation of the ear which was slightly helped out by frequent massage/rubbing/stretching of the cartilage. Unfortunately even when the severity of it started to diminish I ended up right back where I started once I discontinued use of the fungicides. The flare-ups ended up being directly linked to days of high carbohydrate consumption. So far I'm on week 2 of that "cave man" diet and even without the fungicides the severity of the flaking is greatly diminishing.

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Best of luck with the peppers issue, losing those too would certainly be rough. I mentioned yeast infection largely because I was experiencing the same flaky ear thing along with around the corners of my nose, my elbows, knee caps and bottom of my feet. I treated it for some time with miconazole and initially experienced a severe herxheimer reaction most markedly in my ears. I think that reaction is most noticeable there because of the decreased circulation of the ear which was slightly helped out by frequent massage/rubbing/stretching of the cartilage. Unfortunately even when the severity of it started to diminish I ended up right back where I started once I discontinued use of the fungicides. The flare-ups ended up being directly linked to days of high carbohydrate consumption. So far I'm on week 2 of that "cave man" diet and even without the fungicides the severity of the flaking is greatly diminishing.

Am glad to hear the cave man diet is working for you. It mostly does for me too -- its just that it is complicated by allergies which I also seem to have. Years ago I used to get cracking around my lips and the outside top and bottom of my ears. I think that was both allergies and malabsorption of minerals and vitamins caused by celiac etc.

The flaking in my nethers is probably more subject to problems due to scar tissue from an accident involving scalding hot apple cider when I was a kid (it fell in my lap and I got a nasty burn there on one side).

The ear thing can drive one a little batty. So I am glad to hear (lol!) someone else is getting good results on the cave man diet. I also throw in a few pointers from the scd and thus avoid winter squash for the most part and instead rely on summer squash etc. And eat the 24 hour yogurt. You get the picture.

Unfortunately like what you experienced the fungicides seem to be of limited use. They are hard on a body to take and then the effect doesn't last. You might want to look into lefenuron. It changes the fungi so they no long have a chitonous shell and are thus easier to kill afterwards using more natural methods. My bf found out about it online. I tried it this summer and it has helped overall with internal fungi problems though not so much with the ear thing. The same people have another product called pythium oligandrum. Its supposed to be very good against foot and elbow fungi. It helped me somewhat but again I still have to avoid the carbs and the things I am allergic to. I need to pack my ears with cotton drenched with the liquid (water mixed with the pythium oligandrum) again for three nights. It was a bother to do the first time but I have to admit it really helped for a while.

Bottom line--there seems to be no magic pill. Exercise and diet remain the best treatments. And using herbs like olive leaf and oregano oil and garlic etc. long term seems best.

Bea

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I've been using the SCD for about 2 years and it has been helpful. The book gave me a better understanding of the problems as I have both celiac disease and Leaky Gut Syndrome. I can add a few of the grains for a short time but then begin reacting again. People who suspect or know they have gall stones or bile insufficiency are warned not to use stevia. I don't tolerate goat's milk very well so only use kefir occasionally for the probiotics. I can tolerate sprouted quinona and am going to try out sprouted grains sometime.

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I've been using the SCD for about 2 years and it has been helpful. The book gave me a better understanding of the problems as I have both celiac disease and Leaky Gut Syndrome. I can add a few of the grains for a short time but then begin reacting again. People who suspect or know they have gall stones or bile insufficiency are warned not to use stevia. I don't tolerate goat's milk very well so only use kefir occasionally for the probiotics. I can tolerate sprouted quinona and am going to try out sprouted grains sometime.

Do you know when you're supposed to introduce other nuts? I can't seem to find that in the book. Thanks.

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Do you know when you're supposed to introduce other nuts? I can't seem to find that in the book. Thanks.

I've been on the SCD diet for 7 months and follow it strictly (no cheating). Even after 2.5 years gluten-free, I had severe reactions to food and couldn't figure out the culprits because I randomly got sick, so I decided to do the diet and eliminate everything and then add 1 thing back every 4 days. I feel wonderful! Like you, I had a major junk-food addiction which has now disappeared. That was a shock for me because I never thought I could go without chocolate.

I'm committed to the diet for a year, then will introduce the most common offending foods. Funny thing about the diet - I've found that I can't tolerate strawberries, grapes, Parmesan cheese, and pineapple. I would never know that if I didn't follow the diet to a T.

Here are some resources for you:

http://pecanbread.com (good for introducing a child to SCD - also gives suggestions on introducing foods into the diet)

http://scdrecipe.com/ (great recipes! and a legal/illegal list of foods - also has a bunch of links to other SCD sites)

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I know this is an older thread, but I am hoping that someone can help me out and answer a question or two for me ,,,

For those who can NOT tolerate dairy ,,, can you tolerate regular yogurt and /or kefir??

I am truly not sure what I can tolerate any more, I seem to react to everything.

I believe I have a yeast thing <_< going on,,, white on the back of my tongue and burning in the back of my throat,,I have an appointment with my doctor on Thursday,, if she prescribes medication (( what do they prescribe for yeast?? ) should I start a SCD diet then or wait until after the course of medication??

What happens when the yeast dies off?? How will my body react ??

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This sounds almost entirely like a yeast infection, have you been tested?

How do they test for an yeast infection ??

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    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