Research Sources Needed On Gluten Reactions And Cc

[T.H.]

Okay, long story short: I need some good internet-accessible research on:

1) Reactions - physical or mental - of celiacs that happen before 12 hours post-gluten consumption

2) avoiding CC

3) How gluten can be spread

4) Mental reactions/problems caused by gluten

After this holiday, my hubby and daughter had a little spat with his mother over my and my daughter's celiac disease. Essentially, mother-in-law has 'read about celiac disease' and so she is now an expert.

She doesn't believe gluten is really spread how we think or as easily as we think. She thinks all the care we take is no necessary. She doesn't think there are ANY celiac reactions that happen soon after gluten consumption. They are all '12 hours or later,' in her opinion. "Everybody says so."

Now, my daughter and I get sick, typically within 15-20 minutes, with neuro. symptoms for me, and gut problems for my daughter. We had to get new cutting boards and such because we DID get sick off of our old ones.

Obviously, this doesn't mesh well with staying with grandma, sigh.

However...in the past, my mom-in-law has been persuaded to change her mind after my hubby has passed on research or articles from credible sources. So I am hoping to FIND some that might match what my daughter and I experience. If anyone has any they would be willing to share, I would be very, very grateful!

Okay, and I'd enjoy a small 'see, ha, told you!' dance in my room as my hubby emailed these to her, LOL.

[beefree11]

I heard this said: "it's a gluten FREE diet, not a gluten reduced diet" Cross contamination can cause intestinal injury. NO humans fully digest gluten.

I found this to be informative:

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Look around the whole site, there is alot of info.

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Technically, Celiac Disease is considered a "delayed onset". However, some people know right away when they've been [exposed to] gluten. Everyone reacts differently.

When it comes to food allergies, there are typically two kinds:

* Type 1 (Classic, Immediate-Onset, IgE-Mediated): The reaction time occurs anywhere from seconds to up to 2 hours and typically affects the skin, airways or the digestive system. Conventional skin “scratch” tests are commonly used to detect this type of food allergy.

* Type 3 (Food Intolerance, Delayed-Onset, IgG-Mediated, IgA-Mediated):

The reaction time occurs anywhere from a couple of hours, and up to 2-3 days, after consumption of the food, and any system, tissue or organ in the body can be affected.

From my Living Without magazine, December/January 2011 issue.

A Celiac Pill

"...A 2007 study found that some degree of intestinal damage was observed in approximately 25 percent of children and over 80 percent of adults with celiac disease when follow-up biopsies were performed.

One reason is that inadvertent gluten exposure is common. Despite best efforts, many celiacs on a gluten-free diet are still exposed to a minimal amount of gluten every day, typicallly via cross contamination, says Fasano."

Open Original Shared Link disease=7&hl=en&ct=clnk&gl=us

The reaction of GALT to these antigens may lead to the production of pro-inflammatory

cytokines, opening of tight junctions, entry of undigested antigens into the circulation, and the

subsequent production of IgA, IgG, IgM and IgE antibodies in blood and secretory components. Like

any other food hypersensitivity reaction, gluten sensitivity can be divided into immediate and delayed

hypersensitivities. In this review an attempt is made first to differentiate immediate hypersensitivity to

gliadin, mediated by IgE, from delayed hypersensitivity, which is mediated by IgA and IgG. Furthermore,

we attempt to differentiate between gluten hypersensitivity with enteropathy (celiac disease) and gluten

hypersensitivity without enteropathy.

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Not necessarily research but information -

as well as this post:

It is a shame that someone would need to read proof and not just try to abide with a loved one's wishes for general health and well being. Not gonna say anything bad about her but COME ON!!! grrrrr I'd ask her for her information. Where she got HER proof. Did it list a time frame? Doesn't digestion begin in the mouth? Is that why many people who suffer tend to get blisters or canker sores immediately in their mouths? Who knows what happens to their esophagus! How can anyone test that?

My daughter becomes ill from just inhaling the air in the kitchen when her dad is making his sandwiches, bagels, etc. Instantly.

I understand what you are going through though. My husband is the same way with his daughter but it was I that was up with her at 430 am on New Year's Eve waiting to take her to the ER because of cc. I think it was an old cookie sheet she baked gluten-free pizzas on. Ate the pizzas at approx 7 pm and within 10 minutes she said her head was hurting. She felt "funny". (She had never used that cookie sheet before. It it over 15 years old and has a build up of gluten items. We didn't realize until much later. At 430 am she was asking me to take her to the ER) Why would your mil even want to chance it?

Cancer. People with celiac disease who don't maintain a gluten-free diet also have a greater chance of getting one of several forms of cancer, including intestinal lymphoma and bowel cancer.

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Tons of information here, too: Open Original Shared Link

[T.H.]

I heard this said: "it's a gluten FREE diet, not a gluten reduced diet" Cross contamination can cause intestinal injury. NO humans fully digest gluten.

I hadn't heard that, but I can certainly attest to how difficult it is to get a fully gluten free diet - most celiacs I know don't have one. It's typically a very gluten reduced diet, and even that is extremely difficult. I don't believe even I have a completely gluten free diet, although I am darn well trying, because otherwise I get sick.

Fully gluten free eating requires speaking to farmers about their farming practices and chemicals used, calling companies about their equipment and the chemical makeup of their cleaning agents, calling mills and asking about anti-cc practices in place and the trucks and packages they use in shipping. It's an ever-loving pain in the backside, honestly. And it ain't easy to find places that don't have gluten derived products used at least somewhere on the way from field to dinner table.

It'd be easier to avoid peanuts, honestly.

[kareng]

Try this. My parents, in their 80's, were impressed with this sites info. Univ of Chicago Med Ct Celiac Ct.

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[T.H.]

My daughter becomes ill from just inhaling the air in the kitchen when her dad is making his sandwiches, bagels, etc. Instantly.

Oh, and thank you for the reply! My computer is acting up SO oddly - I only saw the first little bit of your reply and the rest wasn't showing up on the screen. Weird.

Thanks for the links, ya'll...I will be gathering them up in my hot little hands, heh.