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    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

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    • Marathoner/Cyclist/UltraRunner 36 year old female  I have had neurological symptoms for many years that have slowly gotten worse as I've gotten older of, what I believe to be, Gluten Intolerance.  Namely: anxiety and depression (I never sought an official diagnosis because I didn't want to be medicated), ADHD/bad short-term memory (My mom said that I've always "just been like that"), brain fog and extreme fatigue/naps ("It's because you're getting older, haha drink more caffeine, quit running so much," etc), occasional migraines ("It's hereditary"), and, more recently, joint pain ("You need to quit running and get more rest"). I have a tip-top diet eating LOTS of fresh organic green vegetables, fruits, whole grains, eggs, quinoa, seafood, chicken, limited dairy, and I take the right supplements for my activity level. I have never displayed irritable bowel with gluten but I did have more unstable bathroom habits while on training runs. After being so frustrated with my fading energy levels and brain fog, I did tons of Googling of my symptoms that apparently only *I* thought were concerning. I began to suspect a Vitamin B12 deficiency was to blame for my lethargy. I began to supplement with sublingual B12 and it seemed to help but I was super-confused as to why I wasn't absorbing B12 from my diet which was plentiful in B12.  After a bout with the flu this last winter, I suddenly developed a sort of whole-body rash that would develop after each and every training run. It was a strange rash because it happened right after finishing a run, and broke out primarily on my elbows, knees, buttocks, abdomen, and sometimes my neck and face. The bumps were more like HIVES, raised, sometimes as wide as an inch, and itchy. My airway was never affected and so I kind of tolerated it for awhile, thinking it was a strange phase.  When it didn't go away, I started Googling again. I came up with something called "food-dependant, exercise induced anaphylaxis." One of the triggers of FDEIA was wheat. And when I looked more into the multiple symptoms of gluten intolerance, a big fat lightbulb clicked on in my head.  All of the troublesome symptoms that I was blaming on age and running and heredity matched up pretty darn well with WHEAT. I immediately experimented by cutting wheat out of my diet completely and within 1-2 weeks, my annoying symptoms were gone, I felt rested, clearer minded, with a brighter mood. The post-exercise rash went away. I began thinking about trying to get an official diagnosis (am I gluten sensetive? intolerant? allergic? celiac?). When I learned that I would have to go back on wheat for awhile to get a diagnosis I decided to just live wheat-free without the diagnosis, however, part of me really wants to know! Is it possible to be both allergic to (post-exercise hives) and intolerant to (brain fog, adhd, fatigue, loose bowels, joint pain, anxiety) wheat? Thanks for any insight!!~~~~~~~~ For the record, I ate pizza about a week ago just because.....and while nothing significant happened after I ate, I broke out in a horrible hivey rash the very next time I went on a run. Bodies are strange!
    • Firstly,  I was diagnosed with Hypothyroidism 18 months ago.. (TSH 39) Synthroid 100 to start with and by this April was increased intermittantly to 212mcg...  My Levels seemed to decrease initially, but then began to rise again (still at 19.42),,  Dr. referred me to a specialist (saw in May) who suspected Malabsorption to possibly the "brand" of Med and switched to Eltroxin.  My other symptoms include -Weigh GAIN, High Blood Pressure (2 meds) Extremly dry skin especially on instep of feet and all over general dryness. Ocular migranes.  Extreme fatigue and fog brain.  I have tested positive intermittantly with microscopic blood in the urine, and had a internal bladder scope showing no problems....   So, being so frustrated with the cycle weight gain causes increase BP, tiredness etc.  I did a ton of research and Started a KETO diet.. My followup (after labs) with the specialist was 3 days ago and she advised that she had labs done on Thyroid - still at 19.26 - but advised that I am positive (2 tests)  for "Silent Celiac" and I am not absorbing my meds. I told her I had gone Keto and hadn't had any grains etc for 4 weeks and I still feel the same..     So where do I go from here?
    • Hey all, I wanted to see if anyone else was in the same boat. I saw a GI for the first time 3 weeks ago after my former (pediatric) GI recommended me to him. I was diagnosed with GERD (chronic acid reflux) as a kid, and she wanted me to continue treatment as an adult. My new GI talked to me about my symptoms and my diagnosis, and told me that he thought my GERD diagnosis was wrong. He wanted me to do some bloodwork, and stop taking my anti-reflux meds before an endoscopy, just to make sure nothing else was going on. When we got my serologies back, the only abnormal thing was that my tTG-IGA tested positive for Celiac (my levels were 14, with < 3 being negative). We did the endoscopy a week later, and that was completely negative. In fact, he told me that my intestines looked like textbook-worthy, healthy intestines. Because my results didn't match, he ordered genetic tests for HLA DQ2 and DQ8. I tested positive for both, including 2 sub genes for DQ2. Because of the genetic tests and the blood tests, he officially diagnosed me with Celiac. I know that Celiac typically isn't diagnosed without a positive biopsy, so I wanted to see if anyone else had had a similar experience. I'm already feeling better after being gluten-free for less than a week, so I don't think my GI is wrong, I just think this is a pretty strange experience.
    • Congratulations!  That is such great news!  I'm sure that you feel great getting that result and knowing your hard work has paid off. 😀
    • Thank you - I had my endoscopy today and the doctor said he didn't see the telltale signs of celiac but he did biopsy. There were a number of other things he noted, like a polyp found in the fundus, and my stomach was very inflamed.       He said to start a gluten free diet right away anyway.  It is hard not to get ahead of myself and wonder about the results and if they come back negative.   
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