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Celiac Disease & Gluten-Free Diet Blogs

  • kareng's Blog
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  • An Unmistakeable Journey
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  • The Patient Celiac
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  • Trials and Tribulations
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  • Cee Cee's Blog
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  • learning2cope's Blog
  • Research on South African Celiac Tours
  • lindylynn's Blog
  • Celiaction's Blog
  • shelly184's Blog
  • Melissa.77's Blog
  • Keating's Not-so-Glutenfree life
  • AmandasMommy's Blog
  • Coeliac, or just plain unlucky?
  • bandanamama's Blog
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  • Ellenor Whitty's Blog
  • Mama Me Gluten Free
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  • Scott's Celiac Blog
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  • Angie Baker
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  • Reinhard1's Blog
  • Silly Yak 08's Blog
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  • NotMollyRingwald's Blog
  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
  • num1habsfan's Blog
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  • Celiac-Positive
  • Jason's Mommy's Blog
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  • Lauren Johnson's Celiac Blog
  • I love my plant Cactus <3
  • Chele's Blog
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  • Blues Boulevard
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  • Inspiration
  • Cindy Neshe's Blog
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  • What I've Learned
  • Da Rant Sheet
  • Michael Fowler's Blog
  • Living in Japan with Ceoliac Disease
  • mkmaren's Blog
  • MJ
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  • x1x_Stargirl_x1x's Blog
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  • Joe pilk
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  • My Blog
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  • GlutenFreeLexi's Blog
  • drewsant's Blog
  • SadAndSick's Blog
  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
  • Guth 101's Blog
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  • Gail Marie's Blog
  • Healthy Food Healthy You
  • SydneyT1D - Diabetic and Celiac YouTuber!
  • GFGF's Blog
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  • SMAS: www.celiac.com
  • gardener1's Blog
  • Naezer's Blog
  • JordanBattenSymons' Blog
  • JillianC
  • Sugar's Blog
  • Blanche22's Blog
  • Jason's Blog
  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
  • ohiodad's Blog
  • Newly Self Diagnosed?
  • misscorpiothing's Blog
  • anshika_0204's Blog
  • Petroguy
  • abqrock's Blog
  • WhoKnew?'s Blog
  • Soap Opera Central
  • nurcan's Blog
  • Cindy's Blog
  • Daughter_of_TheLight's Blog
  • nopastanopizza's Blog
  • w8in4dave's Blog
  • Mr J's Blog
  • Rachel Keating's Blog
  • paige_ann246's Blog
  • krisb's Blog
  • deetee's Blog
  • CAC's Blog
  • EmilyLinn7's Blog
  • Teri Kiefer's Blog
  • happyasabeewithceliac's Blog
  • quietmorning01's Blog
  • jaimekochan's Blog
  • Cheryl
  • Seosamh's Blog
  • donna mae's Blog
  • Colleen's blog
  • DawnJ's Blog
  • Gluten Challenge
  • twins2's Blog
  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
  • Gabe351's Blog
  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
  • deacon11's Blog
  • Nyxie's Blog
  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
  • Oreo1964's Blog
  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
  • april anne's Blog
  • 4xmom's Blog
  • benalexander60's Blog
  • missmyrtle's Blog
  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
  • aheartsj's Blog
  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
  • SmidginMama's Blog
  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
  • Ivanna44's Blog
  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
  • Sandra Lee's Blog
  • carlyng4's Blog
  • totalallergyman's Blog
  • Kim
  • Vhips
  • twinsmom's Blog
  • Newbyliz's Blog
  • collgwg's Blog
  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
  • happybingf's Blog
  • Carla
  • jaru24's Blog
  • AngelaMH's Blog
  • collgwg's Blog
  • blueangel68's Blog
  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
  • Aboluk's Blog
  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • What’s new in hydraulic fittings?
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • What’s new in hydraulic fittings?
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • User Is it safe to use GB WhatsApp pro in 2024?
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • snowcoveredheart's Blog
  • Gluten Free Nurse
  • Gluten-Free Frustration!
  • Melody A's Blog
  • novelgutfeeling's Blog
  • Trouble Eating Out Gluten-Free...Good or Bad?!
  • dilsmom's Blog
  • theceliachusband's Blog
  • amanda2610's Blog
  • Pancreas and Celiac Disease Link?
  • epiphany's Blog
  • Patty55's Blog
  • The Latest Gluten-Free Food Recalls
  • kenzie's blog
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  1. Hello, I have continued to be vigilant in my gluten free diet; sticking with mostly whole foods with the exception of peanut butter, oikos yogurt, larabar's and the very seldom certified gluten free chip/cracker when I just want to have something that makes me feel "normal". I was doing quite well up until the end of February, when I started to have fatigue, brain fog, Diarrhea, severe daily continuous headaches, congestion mostly at night, sneezing often mostly at night, itchy top of mouth and rash that started on both hands. Later, the rash started to appear on my neck and left side rib area. I saw my GI and got some labs drawn. Celiac antibodies all trending down appropriately for the amount of time I have been gluten free. CBC and CMP looked fine. I figured I had been glutened and that the symptoms would go away. The symptoms persisted and I kept looking into my diet to eliminate any possible gluten exposure. I decided to get rid of a seasoning I had purchased that was labeled "gluten free" and my headaches went away but the other symptoms persisted. Symptoms continued with the addition of Nausea that began after I would eat and would persist for about 1 to 2 hours after. I wouldn't ever vomit but just felt "ill" whenever I would. The rash on my hands, neck and left ribs continued to be flared up. I again reached out to my GI doctor due to the continued symptoms and new symptoms. They ordered repeat CBC and CMP, CRP, Stool culture, Calprotectin (stool), and Stool GI panel. all of the stool studies came back negative for infection/parasites/inflammation. However, on my CBC, now I had significant Eosinophilia that was not present just over a month before. My eosinophils rose from 4% up to 28% and my GI referred me to an Allergist/dermatologist for further testing. I had a scoop biopsy from directly on some of the bumps/pustules on one of my fingers and then they took a punch biopsy from unaffected skin on my forearm (not near any lesions). I'm still waiting to hear back on the biopsy results for these. However, I was put on a 1 week medrol dose pack by my GI to help calm my system down and while I was on the steroid the rash slightly improved but the day after I completed the steroids, the rash flared right back up and actually was worse than before. Now, the rash continues to worsen and involves the entire tops of both hands and on all of my fingers. the neck rash and torso rash went away with steroids and haven't come back since. I have been using triamcinolone cream on my hands and it doesn't seem to be helping. The rash is extremely itchy, with burning and I am developing large cracks on my fingers with thickening skin. The cracking is painful. I saw the allergist and had scratch testing done. I reacted to pretty much every environmental allergen tested and reacted to many foods that they tested for. I reacted on the skin test to peanuts, watermelon, cucumber, walnuts, pecans, pistachios, hazelnuts, dairy, and almonds. The allergist then sent me for blood work testing for total IgE and specific food IgE to what I reacted to on skin test. I came back with Class 4 "very high" specific IgE levels for pistachio, almond, dairy, walnuts, peanuts, hazelnuts, and pecans. My total IgE came back 8,800 kU/L (standard range less than 214 kU/L). I'm still waiting to hear back from allergist regarding these results. It appears that my body is mounting a huge immune response and maybe a lot of the on-going symptoms I am having are related to possibly new food allergies. Does this sound like a gut permeability issue leading to new allergies, related to my Celiac disease? Also, important to note, the allergist specifically ordered a serum histamine level to assess for mast cell activation syndrome and my histamine was high normal at 8 (standard range 0-8). She also checked a rheumatoid factor and ANA which both came back normal. My allergist said she thinks I am just extremely Atopic and she wants to wait until the biopsy results come back for the rash to make any further plans. She mentioned wanting to put me on a biologic (dupixent) depending on whether the rash is atopic dermatitis....I have no idea about any of that though... She also wants to discuss putting me on allergy shots tailored to my specific allergens. Allergist mentioned wanting to check for EoE as well at some point because I have been having issues with food getting caught in the back of my throat and having trouble getting it to clear when it happens.. I have an EGD tentatively scheduled for October as my GI wanted to go in and look after 1 year gluten free. She actually mentioned she may want to do the EGD sooner if my symptoms persist and at that point EoE could be assessed. I was going to be checked for SIBO on May 7th but a part on the machine broke and they had to cancel it until it can be fixed. Does Leaky gut related to Celiac disease cause full blown IgE mediated allergies to develop or is it generally more of just food intolerances that develop from leaky gut? It appears my re-occurring/on-going symptoms may be indirectly related to my Celiac disease, by way of new food allergies but not specifically by getting glutened like I originally thought I was. Anyone experience something similar? It feels like I'm on the right track to getting things figured out. Any thoughts or suggestions would be appreciated!
  2. To All, I came across this article and research and haven't been able to post it till now and I thought it deserved it's on thread topic. I will probably post in the Magnesium, Magnesium, Magnesium thread at a later date. Maybe it will help some one else. https://blog.organicolivia.com/magnesium-deficiency-associated-high-histamine-levels-allergies/ And this research they quoted entitled "Blood and mast cell histamine levels in magnesium-deficient rats" https://pubmed.ncbi.nlm.nih.gov/6445415/ Where they note Histamine Levels are elevated to 6 to 7X compared to a healthy person with normal Magnesium levels. There seems to be an direct relationship (IMHO) between a Magnesium deficiency and a disordered immune systems IE a Magnesium deficiency could be the trigger for a Histamine Intolerance leading to a Histamine Storm... This would explain well this research as well entitled "Effects of magnesium deficiency on dermal mast cells in rats]" https://pubmed.ncbi.nlm.nih.gov/2438197/ I hope this is helpful but it is not medical advice. Posterboy,

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  4. Celiac.com 08/20/2022 - It is not much of a reach to suspect additional food sensitivities in the context of celiac disease or gluten sensitivity. After all, celiac disease causes increased intestinal permeability(1) otherwise known as “leaky gut.” Since large, undigested gluten proteins can sometimes pass into the bloodstream, other food proteins are also likely to reach the circulation. The immune system reacts against such foreign proteins in an attempt to protect us. The presence of non-self proteins causes an immune system reaction just as if they were infectious microbes. And herein lies one answer to some, perhaps many, cases of incomplete recovery and refractory sprue. These conditions may sometimes be relatively easy to correct through the detection and avoidance of additional food sensitivities. Adult-diagnosed celiac patients have usually experienced many years of a leaky gut, with or without symptoms and ill health. Admittedly, these signs and symptoms can result from a variety of causes including nutritional deficiencies due to malabsorption, abnormal immune responses, damage to the protective mucosa of the intestinal wall resulting in a leaky gut, additional autoimmune conditions, and opportunistic infections. It sometimes seems that celiac disease just rolls out the red carpet for a host of additional ailments. Increased intestinal permeability, resulting in additional food allergies, is just one of the many contributors to this witches’ brew of additional ills that arise in untreated celiac disease and may continue despite careful avoidance of gluten. Considerable evidence has long pointed toward additional food allergies. Unfortunately, this information has largely been ignored. But recent developments in serological testing are now making it feasible, economical, and convenient, to identify and correct such food allergies. One article appeared almost thirty years ago in the peer reviewed literature reporting complete resolution of what was previously diagnosed as refractory sprue following removal of additional allergenic foods from the diet(2) . Another such publication documented the progress of one celiac patient who was thought to have refractory sprue. This individual recovered with the additional dietary exclusion of egg, chicken, and tuna(3) . This patient became very ill before the possibility of immune reactions to other dietary proteins was considered. More recent reports of the success of elemental diets in reversing refractory sprue further support this perspective(4) . Another group has indicated that 36% to 48% of celiac patients demonstrate antibody reactions to milk proteins(5) . Although there are some reports that the frequency of such sensitivities reduce with treatment time on a gluten-free diet(6,7), they also report a higher initial frequency of reactions to milk proteins. I have not heard of any new evidence suggesting that the injury to the intestinal mucosa caused by gluten can now be distinguished from similar injuries caused by milk protein allergies. Thus, any of a variety of food allergies might be contributing to such damage to the mucosa. The peer-reviewed reports cited above, along with the many posts to the Celiac Listserv indicating that additional food sensitivities are a factor in individual cases of celiac disease, suggest the need for vigilance among celiac patients, particularly those who are experiencing incomplete recovery on a strict gluten-free diet. Before leaping to the use of steroids, further antibody testing seems prudent. There are a number of commercial laboratories in the United States and at least one in the United Kingdom that offer IgG testing for delayed-type allergies to common foods. Although such tests are not perfect, they can provide valuable information for those who have not experienced a full recovery on a gluten-free diet, or some individuals who have been diagnosed with refractory sprue. The therapeutic use of systemic steroids can produce some very dangerous side effects. IgG blood testing and dietary exclusion of identified allergens, on the other hand, involves a simple, convenient test followed by the kind of dietary inconvenience that most of us are already well versed in. If possible, ELISA or similar testing ought to be done prior to beginning steroids, as such drugs may be unnecessary, or they may compromise the accuracy of the blood test. Sources: Pizzuti D, Bortolami M, Mazzon E, Buda A, Guariso G, D'Odorico A, Chiarelli S, D'Inca R, De Lazzari F, Martines D. Transcriptional downregulation of tight junction protein ZO-1 in active coeliac disease is reversed after a gluten-free diet. Dig Liver Dis. 2004 May;36(5):337-41. Baker AL, et al. Refractory sprue: recovery after removal of non-gluten dietary proteins. Ann Intern Med. 1978 Oct;89(4):505-8. Volta U, et al. Antibodies to dietary antigens in coeliac disease. Scand J Gastroenterol. 1986 Oct;21(8):935-40. Mandal A, Mayberry J. Elemental diet in the treatment of refractory coeliac disease. Eur J Gastroenterol Hepatol. 2001 Jan;13(1):79-80. Kemeny DM, Urbanek R, Amlot PL, Ciclitira PJ, Richards D, Lessof MH.Sub-class of IgG in allergic disease. I. IgG sub-class antibodies in immediate and non-immediate food allergy. Clin Allergy. 1986 Nov;16(6):571-81. Paranos S, et al. Lack of cross-reactivity between casein and gliadin in sera from coeliac disease patients. Int Arch Allergy Immunol. 1998 Oct;117(2):152-4. Scott H, et al. Immune response patterns in coeliac disease. Serum antibodies to dietary antigens measured by an enzyme linked immunosorbent assay (ELISA). Clin Exp Immunol. 1984 Jul;57(1):25-32.
  5. Good morning. I am new to this forum and am so glad to have found it. My mom (81) has moved in with me. She is a celiac, which we are doing well getting in a groove with that. My question is this, do any of you have a horrific cough? She has had every text under the sun completed with the final result being “allergy cough”. I’m leaning more towards anxiety. She coughs all day (I mean she really coughs to the point of loosing her breath) and all night...and has for years. Last night, when I climbed into bed with her, she stopped and didn’t cough for the rest of the night. Other little things I’ve started to pay more attention to makes me lean in this direction. Are any of you on a anxiety medication? If so, which one? Thank you!!
  6. Celiac.com 04/05/2022 - You have just been diagnosed with celiac disease. Wonderful! Now all your gastro problems, aches and pains and fatigue and food allergies will go away. All you need to do is maintain a gluten-free diet—NOT! Many—if not most—of us who are gluten intolerant have quickly found our various health problems, sadly, do not go away simply by eliminating gluten from our lives. In fact, our health problems may increase over time. Many futilely and desperately search in vain for “hidden” gluten which they are sure must be present in something they missed causing them problems. If you are among the lucky ones whose health fully recovers after starting a gluten-free diet, great! The fact is, your gastrointestinal tract and immune system may have been under attack for years. Malabsorption is likely to have caused years of vitamin, mineral, and amino acid deficiencies resulting in damage to your body systems. You may have acquired various other autoimmune conditions along the way. If you are diagnosed over age 40, your body systems may be slowing down and not able to fully recover. The mix of beneficial bacteria and microorganisms which inhabit your gut may have become altered, depleted, or in complete disarray. Your stomach may no longer be producing a sufficient quantity of stomach acid, affecting your ability to digest food and absorb essential vitamins and minerals. Intestinal permeability and perhaps a thymus gland impaired by mineral and vitamin deficiencies may have resulted in the acquisition of multiple food allergies and intolerances. Vitamin B12 deficiency could have caused permanent neurological damage. Bones may have weakened. There may be weak, brittle and malformed finger and toe nails, skin rashes, bruising, and inflammation. Fatigue and muscle pains may be present. The list goes on. So what can one do? Low Stomach Acid After a diagnosis of celiac disease or gluten intolerance , you should first immediately assess if you have a low stomach acid condition. Low stomach acid or hypochlorhydria will continue to cause malabsorption problems and vitamin, mineral and amino acid deficiencies. Hypochlorhydria can lead to multiple food allergies. Low stomach acid also allows potentially harmful bacteria and microorganisms to colonize the stomach where they should not be at all. The stomach cells which produce stomach acid also produce a substance called “intrinsic factor” which is necessary to allow the intestine to absorb vitamin B12. If you have low stomach acid, intrinsic factor may be low and you may not be able to absorb vitamin B12 sufficiently. In this case, sublingual or “under-the-tongue” vitamin B12 tablets can be taken to improve absorption. In some cases, vitamin B12 injections are necessary to prevent pernicious anemia. During digestion, stomach acid levels normally increase. The higher acid level results in a secretion of hormones which, in turn, signal the pancreas to release digestive enzymes and acid-neutralizing bicarbonate ions into the small intestine to complete the digestion of contents leaving the stomach. Maintaining a normal stomach acid level is, thus, crucial for digestion in both the stomach and intestine. Low stomach acid is also present in the vast majority of heartburn sufferers, and improper digestion due to low acid is the cause of most heartburn. Taking acid suppressors for heartburn is exactly the wrong thing to do if you have low stomach acid. Taking an acid supplement to normalize digestion can actually prevent heartburn in most cases. An excellent reference on stomach acid is the paperback book Why Stomach Acid Is Good for You by Jonathan V. Wright, M.D. and Lane Lenard, Ph.D. Low stomach acid can be treated by taking digestive enzymes and an acid supplement, such as betaine HCl, with every meal, likely for the rest of one’s life. There are many digestive enzyme formulations available, and the choice depends on your individual metabolism. I prefer the pricey but high-quality fungal derived enzymes from Enzymedica, and take one Carbo capsule with every meal. The Carbo formulation has a modest level of protease enzymes. High levels of protease can cause a burning sensation in the bowels in some people, including myself, which normally goes away after a few weeks of use. Since I am mostly vegetarian, my need for protease to digest meat and proteins is reduced. Betaine HCl is available in tablet form, or as 10-grain capsules containing powdered betaine HCl, which works faster. You need to adjust the number of betaine HCl capsules to suit your low acid condition, and this usually means taking more than just one or two capsules with each meal. The number is adjusted by increasing it until you experience a warm sensation in your stomach, and then backing off by one capsule. I take three 10-grain capsules with breakfast and lunch, and six with dinner. I buy quantities of 250 capsule bottles of Solaray High Potency HCl from a discount health food company over the internet at a very reasonable price. Enzymedica products can also be purchased at discount over the internet. Treating hypochlorhydria greatly reduced or eliminated my allergic responses to numerous foods. A quick and simple test for low stomach acid makes use of fresh baking soda. You should not be taking antacids or acid suppressors to perform this test. Stomach acid and baking soda react to form carbon dioxide gas. First thing in the morning, before eating or drinking, add one quarter teaspoon of baking soda to an eight ounce glass of water. Mix, drink, and start timing for up to five minutes. You should normally belch within two to three minutes if your stomach acid level is adequate. Rapid and repeated belching may mean excessive stomach acid is present. Late or no belching indicates low stomach acid. Acid levels can be confirmed by measuring stomach pH using a small radio capsule (Heidelberg capsule) that is swallowed, a test which some gastroenterologists or naturopathic doctors can perform. Probiotics Probiotics provide beneficial microbes to help replace and restore order to the bacteria and micro flora which reside in the gastrointestinal tract. Celiac disease, hypochlorhydria, immune system disorders, and accompanying gastrointestinal distress can wreck havoc on the balance and mixture of the beneficial and necessary micro flora of the gut. Low stomach acid permits entry of undesirable and pathogenic bacteria. Malabsorption results in an excess of undigested nutrients in the gut, feeding and promoting an overabundance of undesirable bacteria species. Taking a probiotic supplement helps to re-colonize the gastrointestinal tract with beneficial bacteria which, in turn, displace the undesired bacteria. Probiotics come in the form of foods, such as yogurt and kefir containing live cultures of beneficial bacteria, or in capsule, tablet, liquid or powdered form. Choosing a probiotic may not be easy. Research on probiotics is a very young field, and which species of bacteria provide the greatest benefit remains uncertain. You may need to try a number of different probiotic products to find one that best suits your needs. A probiotic containing a mixture of a number of different bacteria species might be more likely to provide the bacteria combination that works for you. Ideally, a dose of probiotic should provide billions, 10, 20, or even 30 billion or more bacteria, to effectively colonize the bowel. Probiotic capsules which provide such a high dosage are expensive. A good yogurt or kefir is a much more cost effective probiotic providing many billions of bacteria per serving. Yogurt and kefir are both fermented milk products, but kefir contains yeast in addition to bacteria. Sensitivity to yeast is a common problem among celiacs, and, hence, kefir may not be suitable for everyone. Soy yogurt and kefir are also available if you are sensitive to dairy products. Some health food stores can provide yogurt and kefir made with goats milk if cow’s milk is a particular problem. Labels on some probiotic products warn that flu-like symptoms may result during the first few weeks of use and recommend a lower dose until the symptoms disappear. Personally, I consume a plain yogurt, without gelatin or corn syrup, preferring Nancy’s Yogurt. I had a six month bout of diarrhea after a prolonged summer cold. I had been taking a probiotic capsule, and decided to switch to yogurt to provide a larger and cheaper dose of bacteria. The website for Nancy’s Yogurt, which contains six live bacteria cultures, was the only one which provided a bacteria count from an independent laboratory. Nancy’s Yogurt seemed to be instrumental in finally clearing up the diarrhea problem for me. I consume a heaping tablespoon of yogurt on each of two rice cakes every morning and two heaping tablespoons on my salad at dinner. Depending on the age of the yogurt, this provides up to over 30 billion bacteria per two tablespoon serving. I have also tried Stonyfield Farms Yogurt, which also contains six bacteria cultures, but the product is “runny” compared to Nancy’s firm texture. I have not yet tried Mountain High Yogurt, containing five bacteria cultures, which may be another good alternative. I suggest you contact yogurt makers about their bacteria content if you try other brands. However, such information is not always reliable. Nails Your nails are a barometer to your health and provide a good visual aide in recognizing vitamin and mineral deficiencies and other problems. White spots and poor nail growth can indicate a zinc deficiency. Thin, brittle, spoon or concave shaped nails, and ridges running lengthwise indicate possible iron deficiency. A deficiency in vitamin A can cause slow growing brittle nails lacking pink a glow underneath. Vitamin C, folic acid, or protein deficiency can cause hangnails. A deficiency of B vitamins causes fragility, with horizontal or vertical ridges. A deficiency of vitamin B12 leads to excessive dryness, very rounded and curved nail ends, and darkened nails. Splitting, thin, chipping, or peeling nails may mean low stomach acid or low sulphur amino acid. White bands across the nails can indicate a protein deficiency. Probiotics can help fend off nail fungal infections by displacing yeasts and fungi in the gut. A host of medical problems such as thyroid, kidney, and diabetes conditions can be indicated by various malformations and discolorations of the nails. For more on these medical conditions try reading Nail Abnormalities: Clues to Systemic Disease by Robert S. Fawcett, M.D., M.S., Sean Linford, M.D., Daniel L. Stulberg, M.D. I developed a problem with nails deteriorating on the edges of the large toe nails and on one edge of the thumb and index finger of the right hand. In addition, for years I had a chronic periodic swelling and inflammation of the toes around the toe nails. When I began taking betaine HCl for hypochlorhydria, the nail deterioration seemed to stop, but there was little or no nail growth to repair the damage. Searching the internet for solutions, I came across websites which suggested that supplementing with MSM (methylsulfonylmethane) frequently resulted in increased nail growth as well as improved hair condition. MSM is a sulfur compound, and numerous health benefits have been claimed for it for which I cannot vouch. Sulfur is a component of keratin, and keratin is a protein important for the maintenance and growth of nails, hair and skin. MSM has a bitter taste, but it does not leave an aftertaste. The powder can be mixed with fruit juice, if desired. I began taking one half teaspoon of powdered MSM in a glass of water once daily, and soon noticed an apparent increase in nail growth after a few weeks. Encouraged, I began to take one half teaspoon MSM twice daily, in the morning and evening. I also began taking 500 mg L-methionine, an essential sulfur amino acid, twice daily. This increased nail growth even more, and, quite unexpectedly, within two weeks the chronic periodic swelling and inflammation of the toes completely ceased and has never returned to this day (I also noticed my hair seemed softer and had more luster, but, hey, us males aren’t supposed to care about such things). I started taking MSM in January 2003. I’ve had a few relapses resulting in some temporary nail deterioration, especially during the six month bout of diarrhea. Consuming yogurt seemed to help clear up the nail problem as well as the diarrhea. I also now have further increased my take of MSM powder to a heaping teaspoon in water twice daily with no side effects noticed. After nearly two years my nails are almost completely normal and healthy. Only the slow growing large toe nails still show any obvious signs of the prior condition, and they are nearly fully grown back and healthy. I buy MSM powder in 35 oz (1000 g) containers at discount over the internet. Vitamins, Minerals and Amino Acids Our intestines have been damaged. We may have low stomach acid. We may be vegetarian. Our metabolisms differ. Our lifestyles differ. All of these factors affect how nutrients are absorbed and how much of each nutrient we require. Does that multi-vitamin/multi-mineral supplement supplying the recommended daily allowance (RDA) of vitamins and minerals really meet your needs? Remember, these are the amounts needed to maintain a healthy normal individual. You need to look at your own condition to determine the amount of vitamins and minerals you need. This is no easy task. I am still trying to deal with it myself. Wouldn’t it be nice if there were some little meter we could poke ourselves with, much like the glucose meter used by diabetics, that could tell us which vitamins and minerals and amino acids were low and what and how much we needed to take? After first being diagnosed with celiac disease, you are probably deficient in numerous nutrients. Once on a gluten-free diet, many of these deficiencies will return to normal levels. Some may not. In addition, some nutrients, such as vitamin B12, may not be sufficiently absorbed via the intestine, and must be take sublingually or by injection. Paradoxically, some of the very nutrients needed to repair the intestine so that it can absorb them are not being absorbed because of the damage to the intestine. Deficiencies may require higher than RDA amounts, at first, which must be reduced, later, to avoid overdosing. Without some form of testing and monitoring to determine our need for and levels of nutrients, there is no good way to manage our nutrient needs. I have already suggested that your nails can provide a clue to some deficiencies. Are there tests which can help us decide what we need? Yes, there are tests which can provide you with serum levels of many nutrients. But these tests can add up and become very costly if tests are done for many nutrients and if follow up tests are performed. Some clinical labs offer package deals which might not be a bad idea for an initial assessment of your health condition. For example, many Web sites offer various nutrient blood tests. I do not think your insurance company is going to be willing to pay for a multitude of tests and follow up tests. A few well-chosen tests may fit within your budget. If you have the means, having the test information is better than not having it. Also, if you can find and afford a good doctor or clinical nutritionist or naturopath to work with you, so much the better. If doctors and tests are not within your means, self-education and trial and error is an alternative approach. Besides books and libraries, the internet has a wealth of helpful websites on nutrition and nutrients. One of the best websites is the Linus Pauling Institute’s Micronutrient Information Center which provides an excellent source of information on vitamins, minerals and some other nutrients. This website also offer good information on vitamins and minerals: https://www.springboard4health.com/notebook/ Amino acids, the building blocks of protein, are also important. 22 amino acids are used in human metabolism. Some amino acids can be synthesized by the body, but there are 8 essential amino acids which can only be obtained from diet. The following website provides a good overview of the amino acids: https://www.springboard4health.com/notebook/cat_proteins.html Additionally, you need to know how much of these nutrients your diet may be providing. The USDA National Nutrient Database for Standard Reference provides a comprehensive list of nutrients from a huge database of foods and food products. Just remember that the amount of a nutrient given for a food does not represent how much of that nutrient your body will actually absorb. In some cases, the food may have a very high nutrient content, but only a very small percentage will actually be absorbed because the nutrient is not in a readily absorbable form. By noting your symptoms and health condition and comparing them to symptoms caused by nutrient deficiencies, you may be able to determine or guess which nutrients you may be lacking. As similar symptoms can be caused by deficiencies of any number of other nutrients, the task is not easy. You may be able to correct the deficiency by including in your diet foods rich in the particular nutrient. You may need to take the nutrient as a supplement to insure sufficient absorption. You also must determine the dose of supplementation you require. In order to be able to assess whether the supplementation is improving your symptoms and health, you must add only one supplement at a time and make no major changes to your diet, and it may take days or weeks or months to note if the symptoms improve. This process can easily become tedious, time-consuming, expensive, and frustrating. If you have narrowed down possible nutrient deficiencies, you may opt to get tested for those particular nutrients. Vegetarians also have special needs, as there are some nutrients better provided by animal products in the diet. The American Dietetic Association has a comprehensive paper on Vegetarian Diets which discusses these nutritional needs. Vegetarians must make sure their diets are sufficient in protein (essential amino acids), iron, zinc, calcium, vitamin D, riboflavin, vitamin B12, vitamin A, n-3 fatty acids, and iodine. Higher RDA levels and supplementation of some of these nutrients may be necessary to maintain proper levels. Malabsorption caused by celiac disease compounds the likelihood of deficiencies. Here is an example of tracking down a deficiency problem. A symptom I have been dealing with is fatigue. I take a multivitamin/mineral supplement, sublingual vitamin B12, plenty of vitamin C, plus additional supplements. At first, I suspected adrenal fatigue and achieved some limited relief from fatigue by drinking salted water several times daily to replace lost sodium caused by an insufficient level of the hormone, aldosterone, produced by the adrenals which regulate sodium retention in the kidneys. But lately, salted water is not having much affect, possibly because my aldosterone level is improving. In addition to fatigue and lack of energy, I was experiencing episodes of daytime drowsiness while driving to work. In a self-experiment supplementing with tin in the form of stannous chloride, I actually seemed to have completely cured myself of daytime drowsiness. However, fatigue still remains a problem. Evaluating my supplements and considering which nutrient deficiencies are likely to cause fatigue, I noted that my multivitamin/mineral supplement provides only 10 mg iron. The RDA of iron for adult males is 8 mg and for pre-menopausal adult females is 18 mg. However, vegetarians face a lower bioavailability of iron from their diets. In meat, iron is available in a “heme” form that is more readily absorbed than the inorganic form of iron found in plants. Red meat and spinach both have a high iron content. 20% of the heme iron available in a lean steak is absorbed, but only 2% of the iron in cooked spinach is actually absorbed. The iron RDA for vegetarians is 14 mg for men and 33 mg for pre-menopausal women. Physical activity can also deplete iron stores. Sports activities, exercise, and heavy labor can raise the daily requirement for iron. Any bleeding causes iron depletion. A loss of one ml of blood results in a loss of 0.5 mg iron. Low stomach acid results in poor iron absorption, and intestinal damage from celiac disease often causes iron deficiency. Other dietary factors also affect how much iron is absorbed. Vitamin C consumed in the same meal as non-heme iron improves the absorption of the non-heme iron by up to 50%. Heme iron also increases the absorption of non-heme iron. Tea, coffee and certain types of fiber (eg. phytate) can inhibit the absorption of iron. Taking a look at myself, I am mostly vegetarian. I have low stomach acid. My intestines may still be impaired from celiac disease, and reactions to food intolerances or allergies could also impair absorption. I sometimes experience loss of blood from rectal bleeding through an anal fissure as a result of bowel distress. I do a long series of stretching exercises every morning, and my work involves moderate physical activity. Suddenly, a supplement providing only 10 mg of iron daily seems totally inadequate for my needs. Iron deficiency could definitely explain my fatigue. Recently, I have begun daily supplementation of iron in the form of 28 mg iron from ferrous gluconate in addition to the 10 mg of iron I already take. It is too soon to tell if iron supplementation is improving my fatigue, but I do seem to be a little less fatigued. Hopefully, I will see continued improvement. Food Allergies and Intolerances Multiple food allergies often accompany celiac disease. In addition, temporary intolerances to dairy products and sugars may result from celiac disease. Enzymes which digest lactose and various other forms of sugar are produced in the lining of the small intestine. Production of these enzymes is impaired by damage to the intestine from celiac disease. Sugars and lactose are thus not properly absorbed. Low stomach acid, if present, also results in incomplete digestion of proteins, fats and carbohydrates. Damage to the intestine results in the intestine being less capable of absorbing nutrients. An accumulation of undigested sugars, and other nutrients promotes an overabundance of intestinal bacteria and other micro flora which feed on the ready supply of unabsorbed nutrients. The secretions and toxins generated by these micro flora can cause gas, discomfort, and other symptoms of intolerance and bowel distress. Intestinal damage also increases intestinal permeability or “leaky gut”. Undigested and normally harmless food proteins can “leak” into the blood stream and into other body systems where they may be identified as intruders, initiating allergic and immune responses. I have come to believe that the thymus gland may also be involved in the acquisition of food allergies. The thymus is located behind the breastbone and is responsible for the generation of T cells, critical to the function of the immune system. Until quite recently, it was thought the thymus stopped producing T cells after puberty when the thymus begins to shrink. However, it is now known the thymus continues to produce T cells in adults and throughout life. Certain regulatory T cells help the immune system decide whether foreign proteins should be tolerated or attacked. If these regulatory T cells are not in sufficient supply, allergic reactions to harmless proteins may result. The thymus is particularly sensitive to malnutrition. Hence, malabsorption from celiac disease or low stomach acid may adversely affect the thymus and its ability to produce regulatory T cells, thus leading to or contributing to multiple food allergies. Maintaining a gluten-free diet allows the gut to heal. In most cases, the intestine will again produce the enzymes to digest lactose and other sugars, and these intolerances may go away. Intestinal permeability will decrease, and food allergies and sensitivities may lessen. The thymus may also recover from malnutrition, if not too severely damaged. If you have low stomach acid, food allergies will continue to be a problem unless you take acid supplementation (eg. betaine HCl) and digestive enzymes with every meal. Some food allergies or sensitivities may not completely go away. To help speed healing, it is probably best to avoid foods which are causing problems. If you have a reaction shortly after consuming the food, typically less than 30 minutes, it may be easy to determine the offending food. Some foods may cause a delayed reaction. It may be hours or even days or weeks before antibody production reaches a level high enough to cause a noticeable reaction. This makes identification of the offending food difficult. Elimination diets can be used to identify which foods are safe and which are not. Stick with eating a few basic foods that you know you can tolerate well, and then add suspected foods to your diet one at a time, allowing sufficient time—days or longer if necessary—to observe a possible reaction. Elimination diets are tedious. Some tests are available which can help to identify possible food sensitivities. These tests include the skin prick test, the RAST (Radioallergosorbent test), the ELISA (Enzyme-Linked Immunosorbent Assay) test, and the newest test, the ImmunoCAP® Specific IgE test (a fluoroenzymeimmunoassay (FEIA) ). The skin prick test is performed in a doctor’s office, a prick for each allergen being tested, and can be expensive. RAST testing uses a blood sample to test for the amount of specific IgE antibodies present. ELISA testing also uses a blood sample, but tests for specific IgG antibodies instead of IgE antibodies (associated with true allergies.) IgG reactions can typically occur hours or days after encountering a food or antigen. The ELISA test can be useful in identifying foods which cause delayed reactions. ELISA tests which can test for 190 or so food sensitivities in one blood draw are available for a relatively modest cost. However, the reliability of ELISA tests depends on the laboratory performing the test, and results between different laboratories vary greatly. RAST test results also vary from lab to lab. RAST tests are being replaced by ImmunoCAP® tests. The ImmunoCAP® Specific IgE test is much more accurate and reliable than the RAST test, and test results are consistent from lab to lab. Costs for ImmunoCAP® or RAST tests can add up as the cost increases for each different allergen being tested for. When I first put myself on a gluten-free diet after years of chronic diarrhea and learning about celiac disease, within a few days I had the first solid bowel movement I could remember in years. But the elation was short-lived. For months afterward, my bowel movement kept changing form from solid to liquid, and the chronic diarrhea kept reappearing. Then, finally, my first breakthrough came. The growing season for melons ended. When melons were no longer a part of my diet, the chronic diarrhea finally disappeared. I had made my first discovery that other foods besides gluten were causing me problems. I began to pay close attention to any reaction or bowel distress that occurred after eating any foods. Soon I was finding foods I had been freely consuming daily and all my life were creating reactions. Fruits were especially troublesome. In response to apples, pears, bananas, oranges, tangerines, hot chocolate, popcorn and more, I was sniffling, experiencing throat irritation, a general malaise, fatigue, and bowel distress within 20 minutes after ingestion. I started to eliminate these foods from my diet. Since, childhood, I have had a chronic throat-clearing problem, and, now, decades later, I finally learned the throat-clearing was due to a sensitivity to corn. I eliminated all corn and products containing corn from my diet, and the throat-clearing finally stopped. Every time I eliminated one food, however, I soon found myself sensitive to a new food. Finally it got to the point where I was reacting to almost everything I ate, even to potatoes and rice cakes. You can imagine the desperation I felt standing in the supermarket produce aisle, one day, hopelessly searching for something I could safely eat. Meanwhile, on the internet I noted that some people were reporting that taking digestive enzymes had allowed them to consume foods they had not been able to eat for years without getting ill. Enzymes were theorized to breakdown proteins into pieces too small to cause reactions. That sounded reasonable to me. So I went to a health food store and bought some digestive enzymes, Enzymedica Digest, to be specific. Taking one capsule with each meal, the effect was immediate. I quickly found myself able to consume at least some foods again without reaction. All seemed to be going well for about a month, until I again started reacting to an increasing number of foods. Now what was I supposed to do? Back to the internet! This time I learned about hypochlorhydria, low stomach acid. Back at the health food store, I bought betaine HCl. Taking betaine HCl and digestive enzymes with every meal once again caused the food sensitivities to go away—and this time stay away. I still keep melons, citrus fruit, and corn, as well as gluten, out of my diet. I rotate other fruits so I do not consume them on consecutive days. I find that new foods I have never eaten before can cause me problems. Montina (Indian rice grass flour) and sorghum flour cause me to have a sore throat reaction. I tried to add avocados to my diet, which I have never eaten before. After eating a couple of avocados a week for a few weeks, I broke out in hives for the first time in my life, an experience I do not want to repeat. I guess the tolerance mechanism of my immune system is now so screwed up, my immune system will no longer tolerate the introduction of any new foods into my diet. As long as I stick with old dependable foods, betaine HCl, and digestive enzymes, I seem to be on the road to recovery. Health Basics While all or some of the above mentioned suggestions may help you fully recover from celiac disease, it is still important to remember the basics of keeping healthy—and that is to eat a healthy diet, keep the weight off, keep active, and exercise regularly. Celiac disease has been associated with diabetes, so it is even all the more important to keep those sugary junk foods and simple carbohydrates under control and out of your diet. In addition to improving mobility and muscle tone, exercise can just plain make you feel better and help keep your bowel movement regular. For years I have been doing daily morning yoga-like stretching exercises, becoming evermore flexible and able to obtain extreme positions as well as great balance control. I began the stretching exercises when I developed pains and cramping in my legs and it became uncomfortable just to bend my legs at the knee. My ankles would also easily buckle while walking up stairs. That was many years ago, and the leg pains and other aches are long gone. I am much more flexible now than I was as a teenager in high school. I find that the exercise almost always helps to induce a bowel movement. Conclusion It took me years to diagnose myself as being gluten intolerant and five more years to discover the steps toward recovery I have presented here. I am still not completely well, but, little by little I am improving. If I had not taken these steps, I would hate to think of the condition I would be in now. If I had had this knowledge years ago and acted on it—think of all the suffering and discomfort I could have avoided. It is my hope that you will use and find this information helpful to speed your recovery so your suffering will not be prolonged needlessly. Feeling ill is no way to live a life.

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  8. Celiac.com 03/03/2022 - When it comes to food allergy, there are basically two types: Immediate Food Allergy (Classic, Immediate-Onset, IgE-Mediated) This is the most understood, but least-occurring immune response to foods. It only occurs in less than 2-3% of adults and less than 5% of children. The reaction time is anywhere from seconds to up to 2 hours and typically affects the skin, airways or the digestive system. The most commonly known response is anaphylaxis, which can result in death. This type of food allergy is typically tested in a doctor’s office by means of a skin “scratch” test. Additionally, it only takes a single food to cause such a reaction and it is typically a food that is rarely eaten. Hidden Food Allergy (Food Intolerance, Delayed-Onset, IgG-Mediated) This is the lesser understood, but most common immune response to foods. It occurs in anywhere from 45-60% of the general population and affects children and adults equally. The reaction time occurs anywhere from a couple of hours up to 2-3 days after consumption of the food. Any system, tissue and organ in the body can be affected, and there are over 118 medical conditions/symptoms that are either caused and/or provoked by this type of allergic response to foods including, but not limited to, arthritis, weight gain, fatigue, high blood pressure, arthritis, Celiac Disease, sinus conditions, asthma and various digestive disorders. Conventional skin “scratch” testing is incapable of detecting this type of food allergy. Even more intriguing is that both a single food and a combination of foods can cause a reaction and it is usually with foods that are regularly eaten. Conventional therapies for treating food allergy commonly include immune suppressing drugs such as steroids and anti-histamines, but there are a number of therapies that are less harmful to the body and in many cases are just as effective, which include: Food Allergen Elimination and Rotation Diet: Though many adults can self-identify their or their children’s IgE-mediated (immediate-onset) allergic foods, it is not unusual for them to be unable to identify IgG-mediated (delayed-onset) allergic foods. Due to advancements in the laboratory analysis of food allergies in recent history, a simple and convenient finger-stick test is available for identifying the culprit foods behind one’s ill-health. This test can be done in either a physician’s office or in the comfort of one’s own home. Once the offending foods have been identified, a strict avoidance of allergic foods is the key to any food allergy treatment protocol. Eliminating the allergic foods will be the single most effective thing one can do to end the suffering they experience due to food-induced illnesses, and it will also help correct malnutrition and leaky gut syndrome. The next most important thing one can do to treat their food allergy is to go on what is know as a rotation diet. A rotation diet helps prevent the development of new food allergies and encourages a more balanced, unprocessed and varied diet. It also leads to weight loss and helps eliminate food cravings that are caused by chemical mediators being released in the body by allergic reactions to foods. Quercetin Bioflavanoid: Quercetin is a plant bioflavanoid that is naturally found in such things as apples, cherries, wine, tea, red and yellow onions, and chives. It has been found to help stabilize mast cells in allergic patients and is a very strong antioxidant and anti-inflammatory agent. Glutamine: Glutamine is one of the most abundant amino acids in the body. It “feeds” the immune system and small intestinal mucosa and is critical for maintaining optimal levels of certain detoxifying antioxidant enzymes such as glutathione peroxidase. When the body is stressed by food allergies and conditions such as Celiac Disease, Crohn’s Diseases and ulcerative colitis, glutamine is unable to do its job of maintaining a healthy immune system and intestinal lining. Glutamine increases the release of growth hormones, restores the digestive tract and maintains a healthy immune system. It also increases the liver’s and lymph nodes’ production of glutathione, which helps the body clear itself of food allergic antibody immune complexes. Glutamine also reverses low nutrient levels in food allergic patients suffering from malabsorption. MSM: Methylsulfonylmethane (MSM) is a natural component of the plants and animals we eat and is normally found in breast milk. MSM has been found to alleviate allergic responses to both foods and airborne inhalants such as pollen. It can provide relief to those who suffer from migraines and has been reported to offer long-term pain relief for those with rheumatoid arthritis. MSM aids in reversing constipation, acne, rosacea and snoring (all which have been associated with food allergy). There is a concern about contaminants in some MSM products. For instance, left over DMSO can cause an allergy in and of itself. Use only MSM products containing a distilled form, such as OptiMSM. Omega 3 Fatty Oils: Omega-3 oils, which can be found in fish such as salmon, halibut, haddock, flounder, cod, trout and red snapper, help in overriding the body’s ability to over-produce inflammatory prostaglandins and leukotrienes, which make the body more prone to allergies and inflammation. Vitamin A: Vitamin A is an important immune system building vitamin. It helps prevent skin conditions such as eczema and psoriasis. It aids in maintaining a healthy thymus gland and helps prevent the release of inflammatory prostaglandin during allergic reactions. Vitamin C - Vitamin C has long been regarded as a natural antihistamine. It also stimulates phagocytes, which is a white blood cell that attacks food allergens and various viruses and bacteria. Breast Feeding: Breastfeeding improves promotes healthy probiotic bacteria in the intestines and passes protective antibodies and nutrients from the mother to the infant, which protects against allergies and other ill-health conditions. Those who are breast-fed have been shown to have a lower incidence of otitis media, eczema, asthma, diarrhea and insulin-dependent diabetes. Exercise: Exercise improves circulation, enhances digestion, stimulates the immune system, and accelerates detoxification—all which aid in reversing and preventing food allergy. Elimination: Eliminating some of the initial causes a food allergy is always important for both treatment and prevention. People tend to develop delayed onset food allergies during antibiotic treatment or when taking anti-inflammatory drugs or acid blocking drugs for prolonged periods of time.
  9. Hey Everyone! I’m pretty stressed and anxious about my healing and praying those of you more experienced might be able to help. A quick back story, I had my 2nd baby the end of Feb and became horribly ill at 6 weeks postpartum. Started with terrible abdominal pain every time I ate and slowly turned into numbness & tingling on the left side of my body. Also had all the typical GI symptoms, brain fog, exhaustion etc. After dozens of doctors appointments and being hospitalized I was finally diagnosed with Celiac on 6/4 by blood test and symptoms. Around the same time I started having scary allergic reactions to all the foods I was eating daily without issues. Some caused instant stomach pain, others made my face numb and throat swell, some made my neuropathy worse. The tests my GI ran showed food sensitivities to Soy, corn, wheat, shellfish, peanuts, treenuts, sesame & eggs however the allergy tests ran by my allergist showed zero food allergies (except celiac). I am 100% gluten free including my whole house, I don’t eat out and am following a strict AIP diet to try and heal my leaky gut per my Functional docs recommendation. I also don’t take any medication or vitamins as I was reacting to everything. I started to see some improvements the first few weeks of my diet however the past 2 weeks I’ve been having horrible allergy like symptoms to almost everything. I had one sip of gluten-free green tea for the first time and my face felt like it was on fire, I had this intense pressure in my face and it went tingly numb for hours. This has been happening daily. I feel like I can’t even think or see straight, I have occasional ringing in my ears, my GI symptoms are slowly regressing and my neuropathy has gotten worse again. I’m living off organic grass fed meat, poultry, steamed veggies (minus nightshades) and minimal fruit. I also get weekly B vitamin shots and biweekly multivitamin bags. I’m wondering if this could be a histamine issue? I have been eating tons of avocados, lemons and limes, maybe I just built up too many histamines or don’t have the enzymes to break them down properly? Anyone else have experience like this? I feel like I’m losing my mind and literally have almost no food I can eat. Plus I’m nursing so I’m starving all the time. Feeling so discouraged and scared of food :( Thanks for reading if you made it this far!
  10. Celiac.com 02/11/2016 - Kansas is wheat country, and like the rest of America, Kansans are generally not gluten-free. That means the food in their charity food pantries are not usually gluten-free. That means that, however hard it might be to maintain a gluten-free diet in Kansas, or anywhere else in America, it's that much harder to maintain a gluten-free diet if you're poor, or simply can't afford the prices. However, things have gotten a bit easier in Kansas recently, where the efforts of two dedicated mothers of children with food allergies have led to the first free food pantry in the nation dedicated to food for people with food allergies. After meeting at a local support group and realizing their common problems, Amy Goode and Emily Brown joined forces to meet their challenges in finding and affording specialty foods required for their kids' diets. Both women faced high food bills for staple foods needed for their kids' food sensitivities. Brown's older daughter, for example, suffered multiple food allergies, and could only tolerate hemp milk, which is priced at $15 a gallon, and is not covered by the government's WIC program. Both women, Brown said, were "struggling to pay for our alternative milks, and it was just overwhelming." Allergy-friendly and gluten-free foods typically cost two to four times more than comparable regular items. In both cases, the women were struggling to keep their kids healthy, as the alternative is often lines and suffering in the kids. Goode said, " I think people miss that aspect of it. It's not just about the food, but it's about the health." Their efforts to offer an alternative have resulted in the launch of the ReNewed Health Free Food Pantry in Overland Park, located in the New Haven Seventh Day Adventist Church at 8714 Antioch Road. The church dedicated space for the pantry just across the hall from a regular food pantry stocked with non-gluten-free products. ReNewed Health offers only options for those with food allergies along with standard nutrient-dense foods, such as beans. Much of the food is donated by manufacturers, stores and a gluten-free bakery, and all that's needed to use the pantry is a doctor's note or lab results showing you or your child has a medical need for the foods. The pantry is open on Wednesdays from 9:30 a.m. to noon. Kudos to these Kansas moms for turning their challenge into a success for other people facing the same problem. And kudos to starting America's first free food pantry for people with food allergies and celiac disease. Source: fox4kc.com
  11. Celiac.com 05/21/2021 - If you're like most people with celiac disease or gluten sensitivity, you probably went through quite an ordeal to figure out that gluten was the cause of many of your health issues. In most cases, including mine, it can take years to figure this out, and those are years you've lost to poor health which you can never get back. For most people with gluten sensitivities a strict gluten-free diet, usually for at least a year or two, will resolve most issues caused by gluten, but this is not true for everyone. In my case it took about two years to really feel good again, and I also had to exclude other foods like corn, cow's milk (casein), chicken eggs, tomatoes, and garlic, even though they are gluten-free, and considered safe for a gluten-free diet. At the 2-3 year point I felt so much better that I began adding back everything into my diet except for gluten, and it seemed that those items no longer bothered me. Fast forward 25 years and I now realize that I've been having issues again with feeling bloated after I eat, which is accompanied by a growing waistline that isn't necessarily made up of fat, but seems more like inflammation in my intestines, similar to what I experienced when I was eating gluten, but not nearly as bad. I've rechecked my gluten antibody levels, and it doesn't seem to be related to hidden gluten in my diet. I'm not alone here, and it turns out that many celiacs will not make a full recovery without taking more steps than just a gluten-free diet. To try to figure out what was going with me I decided to take an offer that I couldn't resist: One of the advertisers on Celiac.com, Roger Deutsch of PreviMedica, offered to give me a free ALCAT food sensitivity test panel in return for me writing this article about my experience (PreviMedica also offers a celiac test, included with their celiac, IBS, Crohn's array). The ALCAT test analyzes the white blood cell (leukocytes) responses to blood that is incubated with extracts of foods, molds, chemicals/food additives, antibiotics and preservatives, and the company claims that this process can identify food intolerance issues that can trigger inflammation in sensitive individuals. If you do some Google searches on the test you may find that it's been shown in research to help some people lose weight, and research has also shown that it may provide clinical improvement in those with IBS. While searching you may also find criticism of the ALCAT test, including claims that ALCAT test results are not consistent or replicable, which I brought up with Roger, and to which he responded: “Those statements are propaganda from a competitor. The test reproduces nicely...see independent studies from reputable institutions.” After sorting thought all this I decided that it was worth it for me to pursue ALCAT testing, in the hope that I could finally track down foods that might still be causing me issues. Soon after my conversation with Roger I got a call from a blood draw company who makes house calls, and we scheduled a time for them to come by. The person showed up at my house on time, was very professional, and painlessly took the samples needed for the ALCAT testing. I got my results back around a week or two later, and to summarize them I ended up with 4 “severe” reactions to different foods that I should strictly avoid for at least 6 months, 23 “moderate” reactions to different foods that I should avoid for 3-6 months, and 66 “mild” reactions to different foods that I should only include in my diet on a 4 day rotational basis, unless the foods are items that I consume often, and if so, I should also exclude those items for an initial 3 month period. At this point I must bring up a common criticism that I've seen regarding food allergy testing—that you're often faced with a daunting list of items that might trigger reactions, and avoiding all of those foods could be very difficult. The good news in my case was that the 4 items on my “severe” list, apple, red palm fruit, yam, and zucchini, are all things that were easy for me to avoid, as I've never been a big apple, yam or zucchini fan, and have never, as far as I know, even tried red palm fruit. However, several items on my “moderate” list were definitely a shock to me, and included items that would be very difficult from me to avoid, including: rice (white and brown), coffee, garlic, mustard seed, turmeric, almond, avocado, beef, pork, and casein (both cow's and goat's milk). Several of these foods are daily staples, including coffee, without which Celiac.com might not even exist! Yes, I'm a java junkie, so seeing coffee on this list was a serious and unexpected blow. For the next four weeks I went all in, and successfully modified my diet to meet the new requirements of my ALCAT test results. The first thing I noticed was that I lost some weight, and, as it turns out weight loss is common when going on an ALCAT diet. I also noticed that my abdomen seemed to shrink, and it didn't seem to correlate directly to the relatively small amount of weight that I lost, so I believe that this part was directly related to a decrease in intestinal inflammation. During the time I was on the diet I felt better than ever, but I also found that staying on the diet did not get any easier for me. In my case it was due to the fact that my wife does most of the meal preparation in our home, and given the fact that she's from Taiwan, my asking her to exclude things like rice, garlic, pork, and other key ingredients used in Asian cooking was pretty difficult for her, and she was not about to adopt my new diet. I also never really got used to living without coffee, and that was the first thing that caused me to waiver from the diet. After breaking down and adding coffee back into my daily routine, a few other things crept back in, mainly because my wife continued making some outstanding dishes that I found increasingly hard to refuse (ok, I blame myself here...there are no two ways around it!). I was on my customized ALCAT diet for long enough to realize that it definitely had a positive effect on my weight, inflammation level, and overall feeling of well-being, but I also realized that one of the main criticisms I heard about food test results was true: excluding large numbers of foods is indeed hard to deal with. In this case the shortcomings were entirely mine, especially because the folks at PreviMedica had contacted me during the time I was on the diet to offer any assistance, including dietary counseling, which I declined. At this point I've not given up on the ALCAT diet, and am trying to plan a better time for me to begin attempt number two. I've never smoked cigarettes, but have seen others quit them and know that it can often take several attempts to be successful. Perhaps the second or third time I try the ALCAT diet will be the charm? I also want to share some questions I had for Roger during the course of writing this article, along with his, and his colleague's responses, which are below: Q: During the late 1980's I had RAST (radio-allergo Sorbent Test) serum allergy testing done, and was told by my allergist (Rudolf Kallenbach, MD) not to eat several foods daily, including wheat, and to only eat them once per week at most. I ignored this, and around 5 years later ended up with full blown celiac disease. I still wonder if I could have avoided celiac disease by following my doctor's orders. What do you think? A: If you are HLA DQ 2.5 and 8 homozygous or even heterozygous positive for one or both alleles you should have avoided wheat altogether. If you had avoided wheat and other gluten containing grains it is almost certain that you would have avoided developing celiac disease. Q: My original RAST test results were very different from the ALCAT results. In brief, how does the RAST test compare with your ALCAT test, and which one is more accurate for food sensitivities or allergies? A: The difference is that the RAST measures the levels of serum IgE antibodies and the ALCAT Test measures the response of an ex vivo (outside the body but analyzing live blood tissue) challenge with a food on the part of the innate immune cells. They are intended for different things. The RAST is quite a good guide for what is called, classical or Type 1 allergy; the ALCAT Test is excellent for determining non-IgE mediated allergy, or, sensitivity. These are different branches of the immune system and they present quite differently. IgE allergy produces rapid and pronounced symptoms, maybe even anaphylaxis say to peanut or crustacean. Food sensitivities maybe delayed for hour, even days, and symptoms are more chronic and less acute. The ALCAT Test, for example will tell you if you have a response to a naturally occurring food toxin (all plants produce toxins to protect from pests) and these can produce a wide range of symptoms that can effect any target organ or tissue in the body. Please see The Right Stuff: Use of Alcat Testing to Determine Dietary Factors Affecting Immune Balance, Health, and Longevity, as this paper explains the differences in greater detail. Q: My results indicated that I have a moderate reaction to casein, as well as to egg yolk. The results don't differentiate between cow's milk, goat's milk, or sheep's milk, nor do they differentiate between chicken eggs or duck eggs (shortly after my celiac disease diagnosis I could not tolerate casein or chicken eggs, but could tolerate goat's and sheep's milk, as well as duck eggs). Can you explain why your test seems to not differentiate between these items? A: The eggs that are tested in the ALCAT Test are chicken eggs. When following the results and avoiding reactive foods, we recommend not consuming any foods that were untested. Therefore, we would recommend the avoidance of duck eggs. The proteins, casein and whey, are in goat’s, cow’s, and sheep’s milk, although the forms are somewhat different. The ALCAT Test tests one form of casein (which contains both A1 beta casein and some A2 beta casein) and when reactive will eliminate cow’s milk, goat’s milk, and sheep’s milk since they all contain casein. The ALCAT Test does test directly for the reactivity to cow’s milk, goat’s milk, and sheep’s milk as well. Q: As mentioned, I have celiac disease, so I've been gluten-free for over 25 years now. My test results show that I don't have a reaction to gliadin, the part of wheat that is responsible for the autoimmune reaction seen in celiac disease, and a mild reaction to gluten. Can you explain why I seem to not react to gliadin, and why your test differentiates between gluten and gliadin reactions? A: The ALCAT Test is testing the white blood cell response, not the antibodies to tissue transglutaminase or deamidated gliadin peptide which would be the response indicating an active celiac process, as you know. When individuals react to gluten and/or gliadin in the ALCAT Test, a sensitivity to the gluten and/or gliadin, not celiac disease, is indicated. When individuals with celiac disease do not react to gluten/gliadin in the ALCAT Test, this does not mean it can be safely consumed. Q: Two items that I was surprised to see in my "Moderate" reaction list were white and brown rice, which have been daily staples and are in many gluten-free foods that I eat. I've never noticed any issues when I eat rice. Likewise, apples are in my "Severe" list, but I don't eat them often. Can you explain why some foods that I seem to have severe or moderate reactions to don't have noticeable effects after I eat them? A: Keep in mind that the white blood cell reactivity (change in number and size) the ALCAT Test identifies, is an inflammatory response. (see scientific dossier attached page 4) Inflammation is the contributing factor to the most common chronic health problems we experience in the US. We don’t always feel inflammation but it is happening whether we feel it or not. IF symptoms are noticed from sensitivities, they can be noticed ~2-3 hours after ingesting the offending food or the next day or even 4 days later. (unlike the allergy response symptoms which would be noticed minutes after ingesting the offender up to 2 hours later). Q: My experience so far, after being only a week and a half into my dietary changes, are that the ALCAT test results can be overwhelming. They can cause many people to have to make huge dietary changes, and have to spend a lot of time shopping, planning and preparing each meal. Is this feeling pretty common among those who get your test results, and do you have any advice for me? A: Feeling overwhelmed is very common when seeing the results. That’s why we do what we do in PreviMedica- every test comes with ½ hour complimentary review of the results to explain how to implement the results. More in depth nutrition therapy and individualization is offered when patients choose to work with us in PreviMedica Nutrition for individual nutrition sessions or monthly memberships. We also provide customized meal planning tools and Sensitivity Friendly Menus for patients. DISCLOSURE: For writing this article I received a complimentary "474 Items Previ Premium" ALCAT food sensitivity test panel from PreviMedica with a retail value of $1,115.00.
  12. Celiac.com 02/10/2021 - Wheat, peanuts, milk, eggs, tree nuts, fish, crustacean shellfish and soy account for 90 percent of food allergies in the U.S. Imagine if we could just remove the offending allergens from our food. What would that even look like? Armed with the list of offending foods, researchers are using electrophoresis, CRISPR and both traditional and engineered breeding techniques to develop less allergenic varieties of the offending foods. Successfully breeding low allergen varieties could lead to hypo-allergenic varieties in the future. Researchers are currently focused mainly on developing less allergenic varieties of wheat and peanuts, says Sachin Rustgi, a member of the Crop Science Society of America, which studies how breeding can be used to develop less allergenic varieties of these foods. One of the challenges to producing less allergenic varieties is that the culprit in most food allergies is not a single actor, but a group, a conspiracy of allergens, as it were. Gluten contains many potentially offending proteins, while peanuts contain 16 different proteins recognized as allergens. The cells that trigger the production of these proteins are contained within different genes, so effectively neutralizing that production signal means figuring out how to disrupt different parts of wheat and peanut DNA. “When we started this research, a major question was whether it would even be possible to work on a characteristic controlled by so many genes,” says Rustgi. Gene Editing Targets Many Genes But recent improvements in CRISPR gene-editing technology allow researchers to target many genes at once, and the approach has shown early promise. Rustgi has already managed to create a new wheat strain that is safe for people with celiac disease. The new wheat strain relies on two enzymes spliced into the DNA: one from barley that attacks gluten; and another from the bacterium Flavobacterium meningosepticum. Lower Allergens Via Cross Breeding Now, Rustgi and his team are testing wheat and peanut varieties to find those that are naturally less allergenic than others. They are hoping to cross-breed these low-allergenic with crop varieties that have desirable traits, such as high yields or pest resistance. “Disrupting the gluten genes in wheat could yield wheat with significantly lower levels of gluten. A similar approach would work in peanuts,” says Rustgi. Targeting One Gene A third approach targets gluten regulation in wheat cells. Research has shown that just one cell functions as the “master regulator” for many gluten genes. Think of it as the key that starts the gene engines. By disrupting the master regulator, researchers hope to reduce amounts of gluten the wheat produces. Figuring out ways to reduce allergen levels in these eight foods can potentially render them safe to consume for people with food allergies. Certainly, safe hypo-allergenic wheat would be a major step forward for millions of people with celiac disease. Making similar progress with peanuts and potentially with other allergens would be a game changer for people with food allergies. Read more at: laboratoryequipment.com
  13. Celiac.com 01/25/2019 - Last year was a very bad year for food allergy bullying. It started off with the Party City commercial calling Celiacs gross, then the Peter Rabbit movie mocking anaphylaxis shock, and of course, the Grinch billboards. The national campaign for the Grinch movie included billboards, subway platforms, on buildings and buses. They all have the Grinch saying some type of negative quote or notion. However, there was one billboard in particular that crossed a line. The billboard had a quote from the character that received a lot of negative attention due to the undesirable concept that it enforced. It read: "I put gluten in your smoothies." This was supposedly to poke fun at those who avoid gluten because of the fad diet, rather than as an actual medical necessity. However, that is not how it was perceived by the celiac community. With all this negative media towards those with real health issues and food allergies, the unfortunate result was bullying that led to a death. If you have not heard the story yet, there was a thirteen-year-old boy that died because of his schoolmates. They thought taunting him with dairy, which he was allergic to, would be absolutely hilarious. This is the exact same message the billboard portrayed to the public. We need to stop and really think before we laugh at the media’s supposed humor. A lot of individuals have already seen this movie in the cinemas, but let’s think twice before we purchase the DVDs. Let’s show Hollywood that mocking people with food allergies, intolerances, and sensitivities is not, in any way, acceptable behavior.
  14. Celiac.com 09/06/2018 - What are the most common foods that can trigger allergic reactions in people? First, and it's important to be clear about this, a food allergy is not to be confused with a food sensitivity. Food sensitivities are common and usually harmless, if sometimes uncomfortable. Food sensitivity can cause symptoms like gas, bloating, stomach upset, indigestion, and the like when some people eat certain foods. A food allergy, on the other hand, is an immune reaction that happens when the body mistakes harmless food, a peanut for example, for something that could make you sick. When you eat a food you're allergic to, your immune system thinks you’re body is being harmed, and reacts to protect you from that harm. This reaction can be as mild as a light skin rash or red, itchy eyes, or it could be serious enough to cause difficulty breathing, swelling, pain, shock and even death. An allergic reaction can happen very soon after eating an allergenic food, or it can happen many hours later. Either way, food allergies are potentially serious, and should be treated as such. According to WebMD, these nine foods account for about 90% of all food allergies: Peanuts Tree nuts, such as walnuts, almonds, pine nuts, brazil nuts, and pecans Soy Milk Eggs Wheat, barley, and rye—Celiac disease Oats Fish Shellfish Mild symptoms of a food allergy reaction include: Red, swollen, dry, or itchy skin and rash (hives or eczema) Runny or stuffy nose, sneezing, or a slight, dry cough Itchy, watery, red eyes Itchy mouth or inside your ear Funny taste in your mouth Upset stomach, cramps, vomiting, or diarrhea Though any of these foods can cause an allergic reaction, peanuts, nuts, fish, and shellfish are well known for causing severe allergic reactions. Symptoms of a sever allergic reaction to food include: Trouble breathing or swallowing Swollen lips, tongue, or throat Feeling weak, confused, or light-headed, or passing out Chest pain or a weak, uneven heartbeat If you suspect that you or someone you know is having an allergic reaction to food, especially a severe reaction, definitely seek medical attention immediately.
  15. Hello all, So, long story short, in 2011 I started getting really really sick, with no discernible cause. Violent vomiting daily, rapid weight gain (40 pounds in one month) unbelievable exhaustion, depression, social anxiety to the point of not being able to leave the house, hives, acne, rashes, brain fog, and my LEAST favorite, the all-over bruised body feeling you get when you have the flu (that horrible bone deep aching that makes it uncomfortable to move at all, and any clothing touching you hurts.) Oh, and monstrous swelling of my face and stomach. I wound up figuring out through elimination of certain things in my diet that what was doing it was gluten and dairy. So, over the years I've cut them out (at first, after I cut them out, I was still getting horrendously sick, just less often and it took me too long to realize CROSS CONTAMINATION WAS A THING) So fast forward to now, I'm able to function like a human again by being INCREDIBLY strict with my diet and making almost all of my food myself and NEVER taking any chances with anything that was "processed in the same facility with..." etc etc I've also recently started going back to school, which means I have to be EXTRA careful, or I won't be able to attend classes or study because my brain, and my body just don't function when I've been exposed. However, I've always been a do it yourself girl, so after having endoscopies and colonoscopies years ago, and having a doctor tell me I had "acid reflux" (way to diagnose the symptom, not the cause, ya jerk) and having no doctors know why I was getting so sick, and eventually figuring it out myself, I never was tested for Celiac's Disease. So obviously, I'm scarred for life, and terrified to death of gluten and I was wondering; does anyone know of some way that I could be tested for it WITHOUT exposing myself to it? Thank you so much in advance
  16. I’ve recently started being more active with my dating life and gave my partners the talk about being careful when they kiss me but I was wondering if you can be contaminated with oral sex at all
  17. Celiac.com 07/20/2017 - It is common for school teachers in the United States not to know what student has celiac disease, or allergies of any sort. Most schools don't have formal systems so that the principal, school nurse, teacher, or cafeteria workers know when a child has celiac disease or food allergies. An informal game of roulette is played, where everyone assumes that everything is fine – that is, until a child has a heath reaction. In Montreal, Canada, the Lester B Pearson School Board has taken a different approach to dealing with food allergies and conditions such as celiac disease that their students might have. They regard these health conditions to be so important that how to handle them is present in their official Policy on Safe and Caring Schools. To summarize what they do, at the beginning of each school year parents are sent a form requesting them to inform the principal, homeroom teacher, and other relevant school personnel about health conditions and allergies. This includes children who have celiac disease and gluten issues. If a child changes schools, or if a student in an existing school gets a new health diagnosis or has newly identified health needs, this information should be made known to school personnel. A photograph of the student is taken and put on a card with the health condition so that others in charge may know that a particular child has gluten issues. In the cafeteria, workers have the photos of the children posted in the kitchen where they can see them so that they can know that brown-haired Lucinda in fifth-grade has celiac disease and should be served only foods that are safe for her. Children may not know what foods have gluten in them and which do not, so they may not always be the best informants for identifying which foods being served are safe for them and which are not. Given that additives may vary according who is doing the cooking or what ingredients are used, a food like macaroni and cheese may be made with wheat pasta, making it unsafe, or corn, rice or quinoa pasta, rendering it acceptable. Both may look identical to the naked eye, but they aren't so it is a food service worker's obligation to know whether Lucinda can have the dish or not. Likewise, teachers may be given the photograph and health card so that they remember when Billy brings in cupcakes for his birthday celebration, that there are gluten-free ones available (hopefully!) in the cafeteria freezer that can be pulled out and given to Lucinda so she is not left out. The photograph technique is especially helpful when there are new cafeteria workers or substitute teachers or other personnel who may not know a child's food allergy situation like someone who interacts with the child every day might. The Lester B Pearson schools' Food and Nutrition Policy is based in Canada's Food Guide and Policy on Health Eating and Active Living. All schools in Canada are to adhere to the same set of standards. This means that a celiac child living in Vancouver should be just as safe eating at school as one in Ottawa or one in Halifax. Having national standards that are uniformly enforced helps to make all children safe. Making sure that children's food consumption is safe for all of them, especially in public institutions like schools, is part of their human rights according to the Convention on the Rights of the Child. It is the responsibility of adults who are in local parent organizations to be in charge of the oversight and safety of all children and to think through food risk and safety policies.
  18. Hi Everyone, I would like to move somewhere in Central/South America to study Spanish for a few months but am concerned about food availability, allergy awareness and ingredients used at restaurants. I get sick when I eat Gluten, Dairy, Corn, Soy, and a few others but those are the worst ones for me. I usually eat meat, rice (as my grain source), potatoes, and fruit/vegetables. I'm concerned about being able to eat out at restaurants and shopping for food. Even in the USA, gluten free can be a challenge if one cannot eat corn, which is the most common substitute. Does anyone know which Latin American country will be easiest to manage? Right now I'm thinking that learning Spanish in Spain might be my best bet but I really want to go to Latin America. There was a similar post in 2010 (only for gluten), but now it's 6-7 years later so I'm bringing the topic back again because times change fast in the allergy world. Thanks so much for your help, Ori
  19. Are all soy ingredients similar when it comes to allergies? In other words, if you are allergic to soy, would you react to all types of soy?..ex)soy lecithin, defatted soy flour, etc? I'm asking because my daughter doesn't react to those 2 types of soy(defatted soy flour is found in kinnikinnik's gluten-free pancake mix and soy lecithin in other types of gluten-free food), so would it be safe to have her try foods that have other forms of soy? ex) soy protein. Excuse me if these questions seem silly or have obvious answers but I'm still somewhat new to what to look out for and learning every day!
  20. Celiac.com 02/03/2017 - Feeding kids restricted to a "special" diet due to food allergies or sensitivities can be both challenging and expensive. Two Kansas moms turned their experience meeting those challenges with their own children into a full-blown community service, dedicated to helping parents feed kids with food allergies on the cheap. Emily Brown's daughter suffers from allergies to milk, eggs, wheat, soy, and peanuts. Avoiding such common ingredients really pushed up the Brown family's grocery bills. A single loaf of gluten-free bread can exceed $6.99. Such high costs led the women to seek federal assistance, but allergen-free food options in the Women, Infants, and Children (WIC) program had limited offerings for their children. For example, the program substitutes corn tortillas instead of bread, and rice instead of pasta, which wasn't so appealing to the kids. With that in mind, Brown and her friend, Amy Goode, swung into action and set up the ReNewed Health Food Pantry in Overland Park, Kansas, along with a nonprofit to help low-income families with food allergies. ReNewed is believed to be the first such pantry in the U.S., though a similar community food pantry recently opened in Philadelphia. Read more: fox4kc.com.
  21. Celiac.com 12/08/2015 - Is the rate of food sensitivity and allergy growing? Or are we just more concerned about it because children experience anaphylactic crisis, sometimes even dying from exposure to peanuts, strawberries, and all the other foods that most of us think of as harmless? Even if the rates are growing, what is the cause? And should we, in the gluten sensitive community, be concerned about developing such allergies? After all, celiac patients were often told that there was no greater risk of developing IgE food allergies among those with celiac disease than is experienced by the general population (1, 2). I was certainly told this, on more than one occasion, by apparently well qualified medical practitioners. Yet, more recent research is showing that those with any autoimmune disease, including celiac disease, have a much greater risk of developing such allergies (3). Unfortunately, we still have more questions than answers. Nonetheless, the issue really does warrant exploration, especially among those who are gluten sensitive. Further, since the numbers of those with non-celiac gluten sensitivity remain controversial, we can also look at the issue from another perspective. For instance, a study of childhood IgE allergy frequency, at a center in Texas devoted to treating allergies and similar ailments, the investigators looked at antibody reactions to cow's milk, eggs, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat. They reported that the rate of all of these allergies combined had almost tripled (from 3% to 8%) in only five years (4). That is a startling rate of increase. If this finding can be applied more broadly, it should be alarming. However, another research group at Cornell University in Ithaca, New York, reported that childhood emergency department visits for food allergy reactions remained stable over a nine year period, while adult visits for food allergy reactions declined over this same time period (5). The central thrust of their report appears to be that we have an improving understanding of how to manage our own and our children's allergic reactions, so emergency room visits are becoming, relatively less frequent. This may simply signal that allergies are becoming so common that, as a culture, we are becoming better versed in how to avoid or manage mild allergic manifestations. Yet another group of investigators in Australia state that there has been a "dramatic rise in the prevalence of IgE-mediated food allergy over recent decades, particularly among infants and young children " (6). They go on to suggest that this increase may be due to "the composition, richness and balance of the microbiota that colonize the human gut during early infancy" (6). They further assert that IgE food allergies are connected to an impaired barrier function of epithelial cells that line the intestinal wall, in combination with immune dysregulation (6). Still others assert that the increase in allergies may be tied to climate change via several factors including "variability of aeroallergens, food allergens and insect-based allergic venoms" (7). Martin Blazer, M.D., in his book titled Missing Microbes argues that overuse of antibiotics may be at the root of both the increase in food allergies, as well as the increasing prevalence of celiac disease, through disrupting the gut microbiome and selection for antibiotic-resistant strains of microbes (8). Some or all of the foregoing theories may well have a legitimate influence on our growing rates of allergies. As I see it, however, the various theories postulated to explain these increasing rates have left out one powerful dietary trend that has also accompanied these increases in IgE food allergy prevalence. For instance, compromised intestinal barrier function is a well documented feature of gluten grain consumption, although it is greatest in the context of celiac disease. The increased release of zonulin, triggered by eating gluten grains, may also be a critical factor in the development and persistence of the disease process, especially in cases of celiac disease, type 1 diabetes, rheumatoid arthritis, ankylosing spondylitis, Crohn's disease, systemic lupus erythematosus, and about one quarter of cases of multiple sclerosis (9, 10). In the gut, gluten triggers increased release of zonulin, which weakens the junction between the epithelial cells that form the intestinal walls, and usually provide a protective barrier where these cells connect (11). The "gap" between these cells, caused by increased zonulin release, allows undigested proteins and peptides to bypass the cells that usually transport digested particles from the intestine to the bloodstream. Partly digested proteins, small peptides, also move through these epithelial cells, following the same path that fully digested food particles follow. However, according to Dr. Fasano, those are usually so degraded that they don't trigger antibody production (9). Thus, the leaky gut that has long been associated with celiac disease, and is often seen as a characteristic of, but not restricted to this ailment, is a critical stage in the development of this illness. This leakiness is, as most readers will know, reversed by a gluten-free diet. We are now seeing, in the peer reviewed medical literature, a wide range of ailments being identified as manifestations of undigested food proteins being "leaked" into the circulatory system. Further, there is a dose-dependent relationship between increasing gut permeability and increased gluten consumption, both in celiac disease and in other forms of autoimmunity (12). If this dose-dependent relationship also applies to many of those with other sensitivities, at admittedly lower levels of permeability (13), and if that is the dynamic that underlies much of the increasing trend of IgE food allergies, we should be seeing the rates of these allergies continue to rise in the general population. And, if we continue with our gluten gluttony, who can say how many ailments are associated with gluten consumption and increased zonulin release? It is also possible, perhaps even probable, that some of us experience increased zonulin release into the bloodstream, rather than into the intestinal lumen. If so, those peoples' epithelial linings of lungs, nasal passages, and blood brain barriers, may be more compromised than those individuals who primarily experience a leaky gut. By weakening these other barriers, they may invite other ailments that are less obviously triggered by gluten and other food proteins. Dr. Alessio Fasano has stated that new understandings of zonulin's role in autoimmunity, inflammation, and some cancers, "suggests that the autoimmune process can be arrested if the interplay between genes and environmental triggers is prevented by reestablishing [sic] the intestinal barrier function" (9). An animal study showed that AT1001, an experimental drug that blocks the action of zonulin, protected against autoimmune attack on pancreatic islet cells (9) which produce insulin. A human study of twenty-one subjects, reported similar findings (14). While it is true that intestinal infections have also been shown to induce zonulin release in the gut, the issue of microbes may not be as large a factor as it at first appears. When bacteria colonize our intestines, there are three possible outcomes: First, the infection may run rampant and kill us, thus solving the problem in a most undesirable manner. Second, and much more likely, we may take antibiotics and deplete or eliminate these infectious agents in our intestines. Third, and most likely, a combination of our immune systems, other microbes resident in our gut, antibiotics, and other, possibly unknown factors, may quickly or slowly bring the infectious agent under control. By reducing its numbers sufficiently that it won't pose a serious threat to our well being, and the harmful impact of these microbes has been muted. The second and third possibilities will be both the most common and most desirable. Also, as soon as the microbe in question is under control, zonulin release should be diminished to a point where it is either a minor factor in triggering continued zonulin release or, because it has been eradicated, the microbe will become irrelevant to zonulin release. On the other hand, for as long as we consume gluten, zonulin continues to be released, thus disrupting tight junctions in the intestinal, pulmonary, sinus, and other mucosal membranes, permitting allergens to reach our circulatory systems, ultimately giving rise to the growing prevalence of dangerous allergies that may sometimes manifest in anaphylactic reactions. The most important issue here seems to be the impact of gluten consumption on zonulin release, along with its impact on several protective barriers in the body, weakening them at the previously tight junctions between their cells. These include the blood brain barrier, which usually protects the brain from impurities and antibodies in the blood. It also includes the mucosa that line the lungs and nasal passages that protect us from airborne toxins and microbes. When that barrier is compromised, small particles from the air that we breathe will reach our circulation and trigger immune reactions...also known as allergies. Perhaps the most important barrier is in the digestive tract. It is made up of several variants of mucosa that protect the tissues of the gastrointestinal tract from toxins and the unwanted particles in our foods and beverages (well, most of them anyway). This, it seems to me, is the crux of our growing crisis with environmental allergies and the elevated zonulin levels that sometimes accompany them. And we can't even begin to combat this dynamic without first understanding it better. In the meantime, adding AT1001 to gluten-containing flours might be useful. Conversely, the media voices that are selling the idea that a gluten-free diet is an expensive fad might soon see research that reveals the gluten-free diet as an excellent prophylactic against developing IgE allergies, a variety of cancers, autoimmunity, some psychiatric illnesses, and many neurological diseases. In the interim, we can only use our own best judgement and decide for ourselves. Would the dietary products of gluten grains really be that great a loss to the palate? Is it a reasonable trade-off to risk falling prey to all of the potential consequences that come to us through elevated release of zonulin? More compellingly, perhaps, Professor Loren Cordain's assertion that humans have not had enough time to become fully adapted to eating cereal grains, especially as a dominant portion of our diet (15), appears to gain considerable support from the discovery and characterization of zonulin. Further, although some European, Asian, and northern African genes may have had as much as 15,000 years to adapt to this food source, most of the world's inhabitants have had a much shorter time to adapt. These are periods that are most appropriately measured in centuries and decades. The assumption that gluten grains can be safely consumed by all humans, because we have been eating them for "thousands of years" is unlikely to be true for most of the world's current population, and may represent a Eurocentric perspective. Sources: Csorba S, Jezerniczky J, Ilyés I, Nagy B, Dvorácsek E, Szabó B. Immunoglobulin E in the sera of infants and children. Acta Paediatr Acad Sci Hung. 1976;17(3):207-14. Greco L, De Seta L, D'Adamo G, Baldassarre C, Mayer M, Siani P, Lojodice D. Atopy and coeliac disease: bias or true relation? Acta Paediatr Scand. 1990 Jun-Jul;79(6-7):670-4. Fraser K, Robertson L. Chronic urticaria and autoimmunity. Skin Therapy Lett. 2013 Nov-Dec;18(7):5-9. Amin AJ, Davis CM. Changes in prevalence and characteristics of IgE-mediated food allergies in children referred to a tertiary care center in 2003 and 2008. Allergy Asthma Proc. 2012 Jan-Feb;33(1):95-101. Clark S, Espinola JA, Rudders SA, Banerji A, Camargo CA. Favorable trends in the frequency of U.S. emergency department visits for food allergy, 2001-2009. Allergy Asthma Proc. 2013 Sep-Oct;34(5):439-45. Molloy J, Allen K, Collier F, Tang ML, Ward AC, Vuillermin P. The potential link between gut microbiota and IgE-mediated food allergy in early life. Int J Environ Res Public Health. 2013 Dec 16;10(12):7235-56. Bielory L(1), Lyons K, Goldberg R. Climate change and allergic disease. Curr Allergy Asthma Rep. 2012 Dec;12(6):485-94. Blazer M. Missing Microbes. Harper Collins, Toronto, Canada, 2014. Fasano A. Zonulin and its regulation of intestinal barrier function: the biological door to inflammation, autoimmunity, and cancer. Physiol Rev. 2011 Jan;91(1):151-75. Yacyshyn B, Meddings J, Sadowski D, Bowen-Yacyshyn MB. Multiple sclerosis patients have peripheral blood CD45RO+ B cells and increased intestinal permeability. Dig Dis Sci. 1996 Dec;41(12):2493-8. Tripathi A, Lammers KM, Goldblum S, Shea-Donohue T, Netzel-Arnett S, Buzza MS, Antalis TM, Vogel SN, Zhao A, Yang S, Arrietta MC, Meddings JB, Fasano A. Identification of human zonulin, a physiological modulator of tight junctions, as prehaptoglobin-2. Proc Natl Acad Sci U S A. 2009 Sep 29;106(39):16799-804. Fasano A. Leaky gut and autoimmune diseases. Clin Rev Allergy Immunol. 2012 Feb;42(1):71-8. Drago S, El Asmar R, Di Pierro M, Grazia Clemente M, Tripathi A, Sapone A,Thakar M, Iacono G, Carroccio A, D'Agate C, Not T, Zampini L, Catassi C, Fasano A. Gliadin, zonulin and gut permeability: Effects on celiac and non-celiac intestinal mucosa and intestinal cell lines. Scand J Gastroenterol. 2006 Apr;41(4):408-19. Paterson BM, Lammers KM, Arrieta MC, Fasano A, Meddings JB. The safety, tolerance, pharmacokinetic and pharmacodynamic effects of single doses of AT-1001 in coeliac disease subjects: a proof of concept study. Aliment Pharmacol Ther. 2007 Sep 1;26(5):757-66. Cordain L. Cereal Grains: Humanity's Double-Edged Sword. in Simopoulos AP (ed): Evolutionary Aspects of Nutrition and Health. Diet, Exercise, Genetics and Chronic Disease. World Rev Nutr Diet. Basel, Karger, 1999, vol 84, pp 19–73
  22. Celiac.com 12/26/2012 - The Justice Department today announced an agreement with Lesley University in Cambridge, Mass., to ensure that students with celiac disease and other food allergies can fully and equally enjoy the university’s meal plan and food services in compliance with the Americans with Disabilities Act (ADA). Food allergies may constitute a disability under the ADA. Individuals with food allergies may have an autoimmune response to certain foods, the symptoms of which may include difficulty swallowing and breathing, asthma and anaphylaxis. For example, celiac disease, which is triggered by consumption of the protein gluten (found in foods such as wheat, barley and rye), can cause permanent damage to the surface of the small intestines and an inability to absorb certain nutrients, leading to vitamin deficiencies that deny vital nourishment to the brain, nervous system, bones, liver and other organs. Celiac disease affects about 1 in 133 Americans. “By implementing this agreement, Lesley University will ensure students with celiac disease and other food allergies can obtain safe and nutritional food options,” said Thomas E. Perez, Assistant Attorney General for the Civil Rights Division. “The agreement ensures that Lesley’s meal program is attentive to the schedules and demands of college students with food allergies, an issue colleges and universities across the country need to consider.” Under the settlement, Lesley University agrees to amend its policies and practices to: Continually provide ready-made hot and cold gluten- and allergen-free food options in its dining hall food lines; Develop individualized meal plans for students with food allergies, and allow those students to pre-order allergen free meals, that can be made available at the university’s dining halls in Cambridge and Boston; Provide a dedicated space in its main dining hall to store and prepare gluten-free and allergen-free foods and to avoid cross-contamination; Enable students to request food made without allergens, and ensure that a supply of allergen-free food is available; Work to retain vendors that accept students’ prepaid meal cards that offer food without allergens; Display notices concerning food allergies and identify foods containing specific allergens; Train food service and University staff about food allergy related issues; Pay $50,000 in compensatory damages to previously identified students who have celiac disease or other food allergies. The settlement agreement was reached under the ADA, which prohibits discrimination against individuals with disabilities by public accommodations, including colleges and universities, in their full and equal enjoyment of goods, services, and facilities. More information about the Civil Rights Division and the laws it enforces is available at www.justice.gov/crt . More information about the settlement with Lesley University can be found at www.ada.gov or by calling the toll-free ADA Information Line at 800-514-0301 or 800-514-0383 (TTY).
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