Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

We Need A New Drug


ncdave

Recommended Posts

ncdave Apprentice

What we need is a drug to counter react being glutened. I"d give 100 bucks for one pill or a shot right now! That would be a bargin not to have these flu like symptoms for two days, not even mentioning everything that comes after that.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Chad Sines Rising Star

They would probably use some kind of bonding agent that contained gluten as well as soy. :)

kareng Grand Master

They would probably use some kind of bonding agent that contained gluten as well as soy. :)

:lol: OMG! I'm laughing so hard! That is soooo true!

I'm holding out for a Titanium digestive system transplant. I have one in his first year of mechanical engineering with a friend in bio-engineering. I'm hoping to get them working on this soon.

lynnelise Apprentice

:lol: OMG! I'm laughing so hard! That is soooo true!

I'm holding out for a Titanium digestive system transplant. I have one in his first year of mechanical engineering with a friend in bio-engineering. I'm hoping to get them working on this soon.

That titanium digestive systems sounds like a dream come true! I want one too! :P

YoloGx Rookie

Ho ho!

Actually today I could use it.

Do try activated charcoal next time, assuming you don't have salicylate sensitivity like I do--I need to come up with a low salicylate alternative. The charcoal absorbs the gluten --as well as everything else--so don't do it all the time. I hear it lessens the cross contamination effect from gluten often down to 1 day. Its a hell of a lot better than 3 days or more...

Meanwhile L-glutamine helps, as does acidophilus, nattokinase, bromelain and papain. And having lots of green veggie drinks. I make mine in a blender: Parsely, lettuce, celery with a bit of water. Its a good pick me up any time actually.

Chad Sines Rising Star

Can u really tell a difference with the glutamine? i have it and always wondered if it was worth the mild nausea.

YoloGx Rookie

Can u really tell a difference with the glutamine? i have it and always wondered if it was worth the mild nausea.

I would not take it if it made me feel nauseous. I'd use something else if it did cause that effect. Just shows we are all different.

Bea


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Booghead Contributor

I take a gluten blocker that my mom got for me when I don't know if something has any CC on it. It seems to work but I've never tried it with a piece of cake or a big ole cookie.

Archived

This topic is now archived and is closed to further replies.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,883
    • Most Online (within 30 mins)
      7,748

    Sandi88
    Newest Member
    Sandi88
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • LovintheGFlife
      Of all the countries I have visited in Europe, Asia, and the Americas, I have found eating out in Ireland to be the safest for celiacs. Most restaurants have all allergens (up to 14 different ones) identified on their menus, including wheat and gluten. I have found staff at restaurants to be very knowledgeable regarding gluten and cross-contamination compared to most other countries. Restaurant staff (including management) in Ireland even tried dissuading me from eating some items labeled 'gluten-free' on the menu, fearing that there could be risk of minuscule cross-contamination. Many of the hotels have fresh baked gluten-free breads, pastries, and cakes at their breakfast buffet, something unheard of in most U.S hotels. These are clearly labeled and well separated from gluten-containing items. There are also quite a few gluten-free desserts to satisfy one's sweet tooth.  With everything said and done, the meats and dairy products are simply delicious and worth trying. Overall, I would give dining out in Ireland five stars for celiac safety and quality.
    • trents
      No, I meant two years ago when you had your most recent upper GI scope.
    • pilber309
      yes it was very notable during the pre diagnosis of coeliacs in fact it was all the time.
    • trents
      And you were experiencing this burning sensation back then?
    • Avi Salmon
      Hello everyone, I am a young adult living with both Celiac disease and achalasia. I am looking for some inspiration to start raising awareness for people with Celiac disease on instagram. Please reach out to me if you have any tips and ideas on what is important to share to the world. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.