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Recent Activity
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- GlutenFreeChef replied to GlutenFreeChef's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms3Blood Test for Celiac wheat type matters?
Thank you. I have been baking and eating bread daily since I got back from Europe. Even making Whole Wheat bread and having a couple slices a day, so my test should be pretty accurate if it is the Gluten. -
- trents replied to GlutenFreeChef's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms3Blood Test for Celiac wheat type matters?
Welcome to the celiac.com community, @GlutenFreeChef! Your question begs an ongoing controversy in the celiac community and you are likely to get a variety of answers from different responders. It is true that we have gotten numerous posts from celiacs traveling in Europe who state that they could eat wheat products there without getting a celiac reaction... -
- Caligirl57 replied to Charlie1946's topic in Related Issues & Disorders16Severe severe mouth pain
Hi Charlie, I was living in Harrogate, UK when I was diagnosed with lichen planus in my mouth. They are very painful sores in the mouth.The dentist there told me I should get tested for celiac disease as she said there is a strong correlation between the two. I also had stomach issues. I had an endoscopy and it confirmed I have celiac disease. I have...- 1
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- Scott Adams replied to Ginger38's topic in Related Issues & Disorders21Shingles - Could It Be Related to Gluten/ Celiac
Amen! I'm already bothering my doctor about getting an updated vaccine!- 1
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- Scott Adams replied to GlutenFreeChef's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms3
Blood Test for Celiac wheat type matters?
The type of wheat does not matter for the test--all wheat contains gluten. You need to eat lots of wheat daily for 6-8 weeks before a blood test. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is...
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By Charlie1946 · Posted
@Christiana ❤️ thank you! I'm getting those books!! -
I agree with you @GlutenFreeChef that you should still react to European flour, so long as it is regular gluten containing flour. Even if the reaction is not anything you can actually feel, the damage should be going on internally if you do a proper gluten challenge. My gastroenterologist has told me more than once that he has coeliac patients who report the same as you when visiting France, they can eat French baguette with abandon. Maybe the variety of wheat the French use could be the explanation for a less marked reaction? Personally I react horribly to even mild cross contamination in France so I shan't be doing the French baguette test any time soon! 🤣
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By GlutenFreeChef · Posted
Thank you. I have been baking and eating bread daily since I got back from Europe. Even making Whole Wheat bread and having a couple slices a day, so my test should be pretty accurate if it is the Gluten. -
Welcome to the celiac.com community, @GlutenFreeChef! Your question begs an ongoing controversy in the celiac community and you are likely to get a variety of answers from different responders. It is true that we have gotten numerous posts from celiacs traveling in Europe who state that they could eat wheat products there without getting a celiac reaction. This does not mean that the leadership of this online community has signed off on the safety of consuming wheat products originating from Europe. It must be remembered that these are anecdotal accounts as opposed to research-based, meaning it has not been studied in a formal, controlled way. As you state, one would think gluten is gluten no matter where the grain source is cultivated. Or, in reality, perhaps there is a difference we have not quantified yet. We do know that in some European countries, the wheat used in baking tends to be derived from heirloom stock rather than the oft-hybridized varieties grown in the US. Incidentally, we sometimes get anecdotal reports from forum posters that they were able to consume sourdough bread products without issue. But again, these are anecdotal reports and the leadership of this online community does not endorse this as a safe practice for celiacs in general. But I can address the idea that glyphosate/pesticides idea as being the key to why some celiacs cannot tolerate wheat products made in the US but tolerate those made in Europe: https://www.eufic.org/en/food-production/article/is-glyphosate-banned-in-the-eu-due-to-its-harmful-effect-or-not https://theconversation.com/our-study-analysed-pesticide-use-and-residues-across-europe-heres-what-we-found-264907 My point is, glyphosate and pesticides are still used in European agriculture so that cannot explain the differential experience you and others have had when consuming European wheat products vs. US wheat products. But that does not mean we are dismissing the concerns over glyphosate and pesticide use in agriculture in relation to celiac disease as being a factor in the development of the disease in the first place.
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By Caligirl57 · Posted
Hi Charlie, I was living in Harrogate, UK when I was diagnosed with lichen planus in my mouth. They are very painful sores in the mouth.The dentist there told me I should get tested for celiac disease as she said there is a strong correlation between the two. I also had stomach issues. I had an endoscopy and it confirmed I have celiac disease. I have been on a strict gluten free diet since and have not had any reoccurring mouth sores. Best of luck to you.
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