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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


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About abqmalenurse

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  1. I have repeatedly had my statements invalidated and asked for documentation. I have offered documentation. That documentation has been denied and then questioned. Meanwhile, I do not see a whole lot of scientific validation of those opposing my views. Here is a practical statement. I made my original statement because it encompasses the OP's intolerance of both yeast and sugar. So, let's say I am wrong. Harm done? None. Financial cost? Virtually nonexistent. Decreased sugar intake and avoidance of yeast (which seems necessary for the time being) for at least a few weeks. Potential for benefit? High. Let's say I am right. Cost to determine source of problem and treat it? The cost of a box of Epsom Salt and Apple Cider vinegar or pills. Less than $10. Alternative? Go to the doctor, spend weeks or months of testing, thousands of dollars, possible misdiagnosis, blood draws, stool samples, hours in a waiting room, all to reach the most likely same end result. With pain, discomfort and possible ongoing intestinal damage and illness in the interim. What approach makes the most sense?
  2. I see a lot of people posting things which go way too far one direction or another. Lots of people think organic and so forth is a complete panacea. First, take a look at your history. In the past century, life expectancy and quality of life have increased substantially, to nearly double what it was in previous centuries, even millenia. Why is that? Mostly because of medical research. Even if you follow an organic lifestyle, most of the reasons you are likely to do so stem originally from some kind of medical research. You don;t have to like it for it to be true. Simply put, if you are sick you are most likely to go to a doctor. If you have an established diagnosis of Celiac disease, you went to a doctor to be tested. If I need medical care or surgery, I go to a doctor. Not my local hippy, organic food mart or yoga instructor. Some people reach for herbs and avoid medications. Here's the truth- herbs are medications without the warning labels. Every thing in existence is composed of chemicals. Many drugs on the market originated with some kind of herb. I'm not against herbs but if I have a headache, I am reaching for an aspirin, not tearing off a piece of willow bark to chew on. Natural does not mean safe. Cyanide is natural, isn't it? On the other hand, do I think there is a pill for everything or chemicals cure everything? No, absolutely not. Medicine has misled us many times over the centuries. However, the difference is primarily in documentation. Herbs and folk remedies have killed millions, caused cancer and done damage. Through most of history and even today, most of those cases have not been recorded. With medications, there is a paper trail. Your aunt died of a cerebral hemorrhage? If that happened because of Coumadin, it will be documented. If it happened because of an herbal supplement, most likely not. There is a balance between approaches. It takes more work than listening to fanatics or popping a pill. In the end, choose your own approach. If someone asks for information, offer it. If they choose not to take it that is their choice. If someone else offers a different view, don't attack them. Accept that someone else has a different view. The only time to step in is if there is imminent potential for harm. Otherwise, you are responsible for your own health and life. I am responsible for mine. If you are trying to propagate your beliefs without respect for the views of others, be honest about it.
  3. I'm not going to argue with a bunch of people who are only out to argue. Here is a short ling from the National Institutes of Health stating the link between Candida and gliadin: http://www.ncbi.nlm.nih.gov/pubmed/12826451 So if someone wants to argue, they can argue with people with multiple PhD's in multiple countries. The origin of the discovery was from Swedish research. If you want to know the effects of Candidiasis, look up physical effects of Candidiasis and acetylaldehyde, which os the toxin excreted by Candida. That is above and beyond the direct Celiac link. For Candida itself, try a simple and cheap home experiment. Take three cups of water, about 1/2 cup each, equal temerpature. Put one tbsp of sugar and one tsp of dry yeast in each cup. Wait a few minutes. It will start to grow. Now, in one cup, place 1/4 tsp of epsom salt. In another, put 1 tsp of vinegar. In the third, put another tsp of sugar. Wait minutes and compare. Now go one step further and mix the two cups with vinegar and epsom salt. There's your answer. I am now bowing out of this conversation and leaving the trolls to guard the bridge.
  4. Slight detraction- Epsom salt is not off label for ingesion. Using it as an oral antifungal is off label. However, as noted, it is listed for internal use. Separate studies have shown it to be an effective antifungal for external use and in the laboratory. If a drug company actually does the research which proves it effective as an antifungal, you can then expect the price to go from $2 a lb to $200 a lb. By not listing it as an antifungal, they can push the much more expensive and dangerous prescription medications. None of which can be used long term. And I'm not a nerd, I'm a geek.
  5. It is not off label. If you look for magnesium sulfate in the drug store, you will find a liquid solution in bottles. This is the dry product which is mixed with water to make that solution. It has been used as a laxative for centuries. In reasonable amounts, it is not unsafe unless you have renal insufficiency, punctured bowel or rectal bleeding. There is the risk of dehydration if you intentionally induce diarrhea on a daily basis for several days. But if you do that, I think you have a whole other set of problems than being discussed here. You should not take other magnesium supplements while using it. http://www.drugs.com/mtm/epsom-salt.html Oh, and I was suggesting these steps as an alternative to oral antifungal medications, not an addition. I don't personally like the side effects and risks with antifungal medications except in extreme circumstances. And the yeast withdrawal with those can be drastic. Before taking the word on how toxic artificial sweeteners are, look it up on Snopes. Basically all the horror stories have been debunked. Every single substance we ingest has the potential for toxicity in sufficient amounts. Even air and water. The fillers in Splenda have raised questions about Celiac symptoms, which is why I suggest pure sucralose. Besides, pure sucralose is a lot cheaper. However, with the concentration, it does take a learning curve. All in all, the toxicity of Candida is higher for anyone with Celiac than the toxicity of. Candida has been scientifically proven to have a surface protein identical the gliadin and invokes the same immune response. As long as you have Candida overgrowth, you have a constant Celiac reaction occurring. Something else you seriously need to do is get tested for diabetes. As soon as possible. That would not explain the yeast reaction, which is what led to my suspicion of Candida but could still be an underlying issue.
  6. It's not off label, depending on the brand you buy. I take about 1/3 tsp at a time. Otherwise... It is a really strong laxative but very effective antifungal, gluten free and also acts as a magnesium supplement (It is magnesium sulfate). However, some brands list the laxative use and others do not.
  7. You seem to have Candidiasis. Yeast introduces more yeast into your system and sugar allows yeast to proliferate. Not much you can do about the yeast except try to avoid it. Use other forms of leavening for now, until you bring the growth under control. For sugar, switch to pure Sucralose, which is available on Amazon. Be careful with it because it truly is 600 times sweeter than sugar! I got a 125 Gm bag and calculated it equals over 100 lbs of sugar (roughly 140 lbs of sugar). To help bring the growth under control, personally I take Apple Cider vinegar (but you can order/buy pills). To start, at least twice a day. That helps increase intestinal acidity. Increase your vitamin B intake. Epsom salt (small amount) can also help because it has direct antifungal effects. If you're not taking acidophilus, start. If you are taking it, increase the dose. Try to avoid sugar in any form at least for a while. This is chronic and you will have to decrease yeast and sugar intake from now on. You can find more information online. If you enter a program to decrease Candida, take it slow. The yeast die-off effect can be drastic. You can expect to not feel your best for at least a week, possibly longer. As yeast dies off, it releases acetaldehyde into your blood stream. Same thing that causes a hangover, except it is relatively constant in your system right now.
  8. You are definitely describing a wheat allergy, not a Celiac reaction. This will become worse and can advance easily into anaphylaxis. First step for you is to get an Epi-pen and never go anywhere without it. Second step is to talk to your doctor and get a full food allergy panel, to make sure it's only wheat (or confirm it is wheat). This is expensive but in your case may save your life.
  9. I enjoy wine, myself. And gluten free beer and occasional distilled alcohol. I am not trying to tell anyone to avoid alcohol. (Though personally I prefer sweet white wine or dark beer.) Even used to brew my own beer and came up with a couple of good gluten free recipes after learning of my own Celiac condition. I am mentioning what scientific evidence has very recently shown. It has not been that long since virtually nothing was understood about Celiac disease. The knowledge base has expanded very rapidly since I learned of my own condition in 2006 and continues to change and evolve daily. None of us with this condition can state that what was stated yesterday remains true today. It was only recently that Celiac became classified as an auto-immune disorder. So ercent that most medical professionals are not aware of the changed classification unless they have personally encountered a patient or personal acquaintance who has informed them of the change. I had to explain the change to my personal physician in Feb this year. There is a known link between Celiac and a predisposition to Candidiasis. This is well documented. Knowing the things which cause yeast to proliferate in the intestinal tract, coupled with the similarity between Candida and gliadin, it is no great stretch to link Candida, fermented beverages and Celiac symptoms and damage. If a person continues having Cleiac symptoms in spite of a strict gluten free diet, Candida sould be suspected. If I had any end statement to make, it would ultimately be that disilled alcohol has a higher chance of safety than non-distilled alcoholic beverages. Even safer if low in sugar. Distilling kills yeast and the lower the sugar content, the less one feeds existing yeast. Wine is gluten free but definitely not free of yeast. So if one has no problem with Candida proliferation, then by all means enjoy your wine!
  10. I'm just passing information along. Anyone can have an opposing view or ignore it if they choose. I wasn't passing anything along which has not been verified by scientific research. If something causes no problem for you, then don't avoid it.
  11. Here is the problem with wine. Wine is fermented with yeast. Ingesting yeast and sugar increases growth of Candida, which has been proven to have a surface protein identical to gliadin, as noted in my last post. Therefore, increasing intestinal growth of Candida can cause the same results as ingesting gluten. "The configurations of the amino acids that make up Hwp-1 protein are very similar to the proteins α-gliadin and γ-gliadin found in gluten (wheat, barley, rye) products." http://www.yeastinfection.org/whats-the-connection-between-candida-and-gluten-allergies/#.U7B1HbFBkpo
  12. Hmm. You may have the same double whammy I do. Celiac disease plus ulcerative colitis. Nothing like a mixture of two autoimmune gastric disorders. Plus either one leaves one prone to Candidiasis. But ulcerative colitis is drastically exacerbated by any red meat. I have a feeling that both can be present but only one is interpreted on biopsy, according to the lean of the pathologist. It's colonoscopy view which tells the ulcerative colitis, which causes open lesions and scarring, which Celiac does not. (My own results looked something like a war zone.) By the way, lots of people with no digestive disorders can't tolerate coffee. It could be the brand, so maybe trying different brands would help. I'm a coffee snob since spending several years in Europe some time ago (Army). I cannot stand Folgers or many other kinds of swill that still passes for coffee here. Yeah, I'll pass on homemade corn tortillas unless I have nothing else to do. They are time consuming and hard to get thin enough for my liking by hand. I've been using Guerrero tortillas for a few years and had no problems. If you have not tried, you may also want to try a Candida clearing routine for a while. All Celiacs should be aware of Candida overgrowth. Candida has been proven to have the same surface protein as gliadin (in research done in Sweden), so Candida overgrowth causes progressive Celiac symptoms and consequences. Take it slow, though. The yeast die-off can be a real bummer. Candida overgrowth can also cause problems drinking any alcohol because Candida releases acetaldehyde into the blood stream (among other toxins). That's the same thing responsible for a hangover. Thing is, with Candida overgrowth, the acetaldehyde is relatively constant. When you enact a routine to kill off yeast, that level spikes intensely. One effect is increased blood ammonia, which causes flu-like symptoms, basically hangover symptoms and possibly even (mild) brain swelling. But not for one day. It lasts for at least a week, possibly several weeks. So, with the latter in mind, red wine could very well be a problem. Not in cirect Celiac terms but in related conditions.
  13. Bartfull, you mean you eat kittens?!! I have absolutely no problem with coffee. I drink at least a pot of french roast a day. User 001, try pure sucralose, no fillers. Can get it on Amazon. a 125 Gm bag equals over 100 lbs of sugar. I use that and it takes less than 1/8 tsp of sucralose for a gal of tea or Kool-Aid. Try Guerrero brand corn tortillas. Not all corn tortillas are gluten free.
  14. Real wine is not a problem. At least not in gluten terms. However, most wine coolers and "flavored wines" (Boone's Farm, Thunderbird, etc) are made with malt liquor. So avoid those.