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Related Issues & Disorders

Discussions concerning the various associated health problems, including but not limited to pregnancy, sleep & weight issues.


7,328 topics in this forum

  1. ButWhatCanIEat
    knitty kitty
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    Wheatwacked
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    knitty kitty
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    Hayley34
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  12. Charlotte9898
    Scott Adams
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  13. Sairah
    Wheatwacked
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  14. DSMITH
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    Wheatwacked
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    Scott Adams
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  18. Moogle39
    knitty kitty
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    CareyOsborne
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  20. Rebecca Clayton
    knitty kitty
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  21. Chellalee76
    knitty kitty
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  22. may75
    Wheatwacked
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  23. GlutenbusterMama
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  24. theParaplegicCeliac
    Guest
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    Russ H
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  26. Seethefacts
    knitty kitty
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  27. Lindquist
    trents
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  • Posts

    • B1rdL0ver
    • shadycharacter
      Fermentation breaks down some of the gluten in wheat. Nowhere enough for a wheat dough to become gluten free, but the gluten may be significantly reduced. I think some pizzerias make the dough the day before and leave it overnight. The longer the microbes are acting on the flour, the better.
    • trents
      And the fact is, no two celiacs will necessarily respond the same to gluten exposure. Some are "silent" celiacs and don't experience obvious symptoms. But that doesn't mean no harm is being done to their gut. It just means it is subclinical. 
    • AlyO
      Thank you, Trents.  I appreciate your helpful and friendly reply. It seems more likely to be a bug.  It has been a pretty severe bought. I feel that I don’t have enough experience to know what signs my little one shows after exposure to gluten. 
    • trents
      Hannah24, be aware that if you are on a gluten free diet, you will invalidate any further testing for celiac disease (except genetics) and would need to go back to eating significant amounts of gluten for weeks or months to qualify for valid testing.
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