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Celiac Disease & Gluten-Free Diet Forums

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Celiac Disease & Gluten-Free Diet Blogs

  • kareng's Blog
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  • Laurie is a "sleestak"
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  • An Unmistakeable Journey
  • Svastha's Blog
  • My tummy used to hurt....
  • caseyazfox's Blog
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  • What do I eat now?
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  • The Patient Celiac
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  • Trials and Tribulations
  • CeLiAc CeLeBrItY
  • Cee Cee's Blog
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  • ATC_BS_MS' Blog
  • 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
  • megirae's Blog
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  • debnak's Blog
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  • Ellenor Whitty's Blog
  • Mama Me Gluten Free
  • Ohmyword's Blog
  • KayJay's Blog
  • Karrera's Blog
  • Bear with me's Blog
  • nataliecooksgf's Blog
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  • Scott's Celiac Blog
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  • Gluten Freedom
  • Angie Baker
  • Kimberly's Blog
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  • Elizaeloise's Gluten-Free Adventures
  • marie1122's Blog
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  • Shelby
  • Reinhard1's Blog
  • Silly Yak 08's Blog
  • kristie51270's Blog
  • NotMollyRingwald's Blog
  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
  • num1habsfan's Blog
  • Adare's Blog
  • Ms. A's Blog
  • Celiac-Positive
  • Jason's Mommy's Blog
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  • CB1039's Blog
  • Mlisa's Blog
  • Lauren Johnson's Celiac Blog
  • I love my plant Cactus <3
  • Chele's Blog
  • lexusca's Blog
  • Blues Boulevard
  • Is Heat enough??
  • corprew's Blog
  • Inspiration
  • Cindy Neshe's Blog
  • JonJonQ's Blog
  • Jema's Blog
  • What I've Learned
  • Da Rant Sheet
  • Michael Fowler's Blog
  • Living in Japan with Ceoliac Disease
  • mkmaren's Blog
  • MJ
  • kcmcc's Blog
  • x1x_Stargirl_x1x's Blog
  • AuntT's Blog
  • Joe pilk
  • melly's Blog
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  • bugs' Blog
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  • seeshell's Blog
  • My Blog
  • snash7805's Blog
  • GlutenFreeLexi's Blog
  • drewsant's Blog
  • SadAndSick's Blog
  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
  • Guth 101's Blog
  • YoAdrianne66's Blog
  • 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
  • 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
  • CVRupp's Blog
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  1. Celiac.com 08/20/2020 - I am afraid that the following article might not make me very popular—if I had any popularity remaining after my last one! If you saw “The Paleo Template” here on these pages, you’ll recall that its ideas rest upon the theory that humans are healthiest when eating the types and classes of foods we’ve been consuming for the overwhelming majority of the roughly two and one half million years we’ve been on this earth. It wasn’t until very, very recently, in the grand scheme, that we’ve been consuming the products of agriculture: wheat; dairy; beans; and any foods that required more than the bare minimum of processing to make them edible. To greater or lesser degrees consuming these new foods isn’t good for us. As paleo nutritionist Ray Audette put it in his book Neanderthin (St. Martin’s Press, 2000), historically we’ve only consumed those items we could get if we were “naked with a sharp stick”: meat; certain vegetables; low glycemic; high fiber fruits; and certain nuts: hunter gatherer foods. Modern diseases are reactions to those foods that have only recently been added to our diets, gluten-containing foods being the most immediately obvious to this publication’s readership. Well, here’s one modern food that may deserve the same level of scrutiny as gluten-containing grains, even given its worship by what appears to be a totality of today’s nutritionists: our beloved chocolate. Now wait a minute. What kind of sadist would want to find fault with this giver of pleasure and apparent health panacea? Well, before we go there, let’s step back a moment to the naked with a sharp stick idea. Would chocolate, cocoa, cacao—or anything remotely similar—have been consumed by our paleo ancestors? No. Even in its purest commercial forms, it does require quite a deal of processing before it is edible: drying, fermenting, roasting, powdering, etc. Raw cacao proponents would disagree with this and, even though it is a tiny, tiny fraction of the market, there are raw, unpeeled, whole beans available for purchase. But let me get to a more important point. Chocolate, cocoa, cacao, in any form, was apparently discovered by native South Americans around 3000 years ago and didn’t make its way into the European diet until the 16th century, with widespread usage delayed until the Industrial Age a little more than 100 years ago. So if you’re a native of the tropical rainforests of South America, you’ve had a very short period of time for adaptation. If you don’t fit that description, you’ve had effectively zero time to adapt to this food. So what if it’s new? The so what is this: new foods—gluten-containing grains included—are almost always the cause of modern disease and as such deserve a closer look because of their novelty. Maybe chocolate’s ok to eat, maybe not. As mentioned above, it’s not “maybe” in current nutritional culture. Chocolate is lauded as the perfect health food. A simple search on Medscape.com yields more than 380 studies touting its benefits: they say it reduces blood pressure, decreases risk for pregnancy-induced hypertension, improves vasodilation, reduces platelet adhesion, reduces cholesterol, improves post-exercise workout recovery, improves insulin sensitivity, protects smokers’ hearts, improves endothelial function, even helps with diarrhea. And to top it off, it’s apparently a wonderful aphrodisiac. Turn on your television or radio, open a newspaper or log onto an Internet site and you’re sure to see a thousand more benefits claimed. We want this stuff to be good for us. Before we go on, I want to take another step back, change the subject entirely again, and talk about depression. Wikipedia defines it as “a mental disorder characterized by a pervasive low mood and loss of interest or pleasure in usual activities.” Ron Hoggan points out in his excellent article “Food Allergies and Depression,” that this condition is a “very common symptom of celiac disease,” and by extension gluten intolerance. Why did I suddenly change the subject to depression? Here’s why: a new study out of Australia (Gordon Parker, Isabella Parker, Heather Brotchie, Mood state effects of chocolate, Journal of Affective Disorders 92, 2006, 149-159) shows that chocolate may actually cause and/or deepen depression. The study shows a link between a worsening of depressive symptoms and chocolate consumption for those “emotional eaters” who are attempting to self-medicate. As the authors put it in the conclusion of the study: "When taken in response to a dysphoric state as an 'emotional eating' strategy it may provide some transient ”comforting” role but it is more likely to prolong rather than abort the dysphoric mood. It is not, as some would claim, an antidepressant." Now we already know that celiacs and the gluten intolerant are very prone to depression. We now know that chocolate may deepen depression. But, since there’s not a whole lot of data out there linking mood, chocolate, and gluten intolerance, I decided to do a personal experiment. Of course, the data is anecdotal, but I think informative and revealing. I regularly eat a diet free of gluten, diary, legumes, and artificial fats and had been very faithful to the regimen for a few months. For the purpose of the experiment I consumed one bar of Green & Blacks 70% Cocoa Content Dark. I quickly felt contentment, even mild euphoria. I was able to concentrate for quite a long time and actually did quite a bit of research for this article. But that evening I experienced a shallow, dream-filled sleep before awaking in a fog early the next morning. I had some gas, bloating, and was itchy with what I’ll call proto-hives. Within a few hours I had gained almost a pound of water weight and felt as if I had a hangover, mild depression. And, boy, was I irritable! I also noted mild shakes and muscular tension and some knots. Again, one guy = anecdotal evidence. But this doesn’t sound at all like a food that’s good for you! As a fellow gluten intolerant, I’d like to challenge you to the same experiment. Pick up a copy of a book I recommended in my last article, Loren Cordain’s The Paleo Diet (Wiley, 2002), and follow its dietary regimen for three weeks to eliminate from your system whatever non-paleo foods you might have floating around in your body. Then try a bar of quality dark chocolate and send me an email to tell me how it made you feel. Truth is, my reaction surprised me. But should it have? Chocolate is composed of foreign substances only very recently introduced into the human diet and apparently causes an immune system reaction similar to that caused by gluten. And, like the psychoactive effects felt when one ingests gluten, the initial euphoria and increased attentiveness caused by chocolate wears off relatively quickly and, for me at least (and I suspect for quite a few of the gluten intolerant) serious after effects remain. Maybe this isn’t the miracle food it’s purported to be.
  2. Celiac.com 03/29/2018 - Fatigue is the most common symptom plaguing a majority of patients. Trouble sleeping, weight issues, PMS, headaches, fertility or libido issues, and achy joints are also very common and can all be affected by hormonal imbalance that continues after gluten has been removed from the diet. The trouble with trying to resolve such symptoms is that the root cause can vary. If every patient with fatigue had a thyroid problem, it would be easy to correct because we would know exactly where to look. If you're gluten intolerant you may have suffered from some of the complaints listed above prior to discovering your celiac disease or gluten sensitivity. But perhaps now, despite your gluten-free diet, some of these same symptoms continue to plague you. If so, read on. Let's review the list of symptoms and add a few more: Fatigue Trouble sleeping Weight trouble PMS Migraines Infertility or miscarriage Achy joints or muscles Allergies Light headedness Frequent illness Asthma While the list is long, believe it or not, there is a common cause to all of them. I'm not saying it's the only cause, but what I do wish to discuss is the reason why someone can be found gluten intolerant, successfully institute a gluten-free diet, yet continue to suffer from many of the above symptoms. There are two glands in your body called the adrenal glands. They sit atop each of your kidneys and they are the masters of multi-tasking! If I asked you if one part of your body was responsible for: Giving you energy, maintaining your weight, keeping your immune system strong, maintaining stable mood, anti-aging, controlling sleep quality, assisting with hormonal balance, keeping allergies at bay and more…what would you say? You might think to yourself that if there was one type of body part responsible for all those things then you had better start treating it well! You'd be very right in your analysis. As you've probably guessed the aforementioned adrenal glands are responsible for that very long list and, unfortunately, those very same adrenal glands tend to be quite stressed in the gluten intolerant individual. Why? Because adrenal glands are sensitive to, and get very stressed with, unstable blood sugar. Stable blood sugar comes from eating healthy food that your body finds nourishing. As you well know if you're gluten intolerant, gluten, for you, is a poison. Therefore years of eating gluten created unstable blood sugar and thereby put a tremendous strain on your adrenal glands. Because of the many, many jobs that the adrenal glands do, simply removing gluten as a stressor is typically insufficient to restore them to normal function. They need to be 're-set' with a nutritional and dietary program, to restore their good health. This explains why many who are gluten intolerant continue to suffer with the symptoms mentioned above. Therefore, even if your gluten intolerance has been diagnosed and you've instituted a strict gluten-free diet, if you haven't also found a clinician who understands and specializes in restoring health and function to the adrenal glands, you may very well continue to suffer with symptoms associated with adrenal stress. The good news is that the treatment to normalize adrenal function is not at all difficult. It is a completely natural program, when done correctly, involving no dangerous drugs or surgery. There are lab tests to determine the level of adrenal malfunction occurring but these are functional specialized lab tests rather than traditional ones. I mention this because I want to ensure that there is no confusion created when I mention adrenal function lab testing. The adrenal glands can become diseased but the disease isn't common. If you ask your traditional doctor to test for adrenal malfunction he or she will test for adrenal disease – once again a rare occurrence – and will likely pronounce your adrenal glands 'fine'. What I am discussing is malfunction vs. disease, two very different conditions. While adrenal gland disease is rare, adrenal gland malfunction is extremely common. It is this latter condition that we are discussing here. This is an important distinction because I want to make sure that if you are suffering from adrenal fatigue that you aren't given a 'clean bill of health' incorrectly. Unfortunately this happens often. If it took you a while to receive a diagnosis of gluten intolerance then you will understand this phenomenon. Sadly this area of health is fraught with misunderstanding and it is the patient who suffers, often unnecessarily. If you need any help finding a clinician to help you, feel free to contact me. Normalizing adrenal function is one of our areas of expertise and patients visit us for treatment, at our destination clinic, from across the country, as well as internationally. If we cannot find a clinician close to you that specializes in this then we are more than happy to see you here. The good news is that the treatment is natural and inexpensive. I look forward to hearing from you.

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  4. Celiac.com 06/02/2022 - Many individuals with celiac disease express frustration and disappointment with the cavalier attitudes and misinformation they encounter. The objective observer may wonder what our complaint is with uninformed medical practitioners. Is it the lengthy delays to diagnosis coupled with our many years of unnecessary suffering? Is it the unnecessarily premature death of one or more of our loved ones, which may have been prevented by a greater awareness of celiac disease and its many manifestations? Is it the common refusal of appropriate testing for celiac disease? Is it the oft-heard cynicism about our diet expressed by those who have little or no experience with it? Perhaps all of these complaints contribute to the angst so often found in our community. However, I am beginning to suspect that these complaints are merely symptoms of a more sinister problem. Perhaps the underlying problem is the trivializing of gluten sensitivity and celiac disease. I have been told, by medical pundits, that people with celiac disease are still alive to be diagnosed after many years of suffering. Other, more important ailments must be ruled out earlier in the diagnostic process. Our symptoms, I’ve been told, are simply uncomfortable—not deadly. I have also been laughed at for suggesting that neurological, psychiatric, and many autoimmune diseases can result from undiagnosed and untreated celiac disease and gluten sensitivity. Some physicians claim that, given our awful diet, people need a powerful motive to follow it. Hence, painful or uncomfortable symptoms are useful prior to investigating celiac disease because they increase the likelihood of dietary compliance. There is some validity to each of these excuses. It is an inconvenient diet that many celiacs ignore. Most of us do survive for decades without a diagnosis. But a pervasive, underlying theme of minimizing and dismissing celiac disease may reflect a set of pre-conceived notions that are deeply imbedded in our collective consciousness. As a culture, we celebrate grains as the very foundation of civilization. We learn from our earliest question about cereals that they are “good” for us. They make us strong and healthy. Equally, almost 200 years ago, his colleagues in obstetrics “knew” that Ignaz Semmelweiss was just being silly with his pre-occupation with “invisible atomies” that spread infections from one patient to another. Physicians were proud of their puss-infested, blood-soaked smocks. These stains attested to their hard work and dedication. The hospital staff under Semmelweiss’ supervision participated in his research. They washed their hands with carbolic soap between each patient examination—and the frequency of child-bed fever dropped to a tiny fraction of the previous rate. Nonetheless, at the end of the study, he was dismissed and mocked for his silly notions about “invisible atomies,” and handwashing came to a stop. Today, with the benefit of microscopes and the widespread acceptance of the germ theory, Semmelweiss’ “invisible atomies” are a concept that is quite easy to accept. In another hundred years, scientists may look back on our ideas about cereals with a similar sense of superiority. The scientific evidence that condemns the foundation of our food pyramid is solid and credible. Despite that evidence, our cultural indoctrination continues to shape the thoughts and actions of those we trust to advise us on health issues. Perhaps cereals will someday be seen as a sinister conduit of disease. In the meantime, it is a challenge for us to be patient with those who continue to genuflect at the altar of Grains.
  5. Hi, I have just joined the forum. I have had CFS for around twenty years now.I have also suffered with depression,anxiety,paranoia,brain fog/confusion,chronic stiffness in my joints,mood swings,difficulty concentrating,racing thoughts/mania,feverish chills,shallow breath.I found it hard to stretch my body and use my muscles correctly.I had to give up yoga classes after seven years because I lacked muscle memory and was 'bypassing' my joints to try and get into poses,causing more problems. I have tried all sorts of things,had many tests done.Although the doctors have tended to view things as mental health related,I have always felt there was a physical origin to the issue.The tests showed I have reactive hypoglycemia.I cut out sugar and high sugar fruits and found it easier to manage moods by recognising when I was going hypo,which would lead to irritation,anger,frustration.I learned how to combat depression. But I still had the fatigue,the feeling of heaviness,the tension in my muscles and joints,the anxiety,paranoia and mood swings.I felt so uncomfortable in my body.I still couldn't access muscles and use them properly,I felt like my brain was bursting out of my skull.My head and neck still felt like they were held in a vice.I had a lot of tension headaches.I had to constantly remind myself to breath.I felt crap in general. I have been seeing an osteopath regularly for four years now.This has helped me to regain some flexibility. I recently visited an herbalist,who believes I am gluten and dairy intolerant.I therefore went on a gluten and dairy free diet five and a half weeks ago.Since then I have noticed an improvement in my ability to access and use my muscles correctly.I am regaining flexibility.I am feeling power returning to my body.My head feels less swollen.I am regaining my senses,which felt like they were receiving sensory data from behind a barrier. I gather that gluten can cause inflammation in individuals who have gluten sensitivity,as the body's auto-immune response kicks in to fight the threat.And this inflammation can cause many different symptoms.For myself,I appear to have had inflammation in my brain,affecting my nervous system,breathing,co-ordination,mobility. Since changing my diet,I have had some strange pains in my head/face at times.I have felt more lethargic than usual.I have been feeling emotionally volatile.I had a manic episode.(This is not normal for me,I have generally been too tired to get manic and energised,though I have had bipolar tendencies).During this episode I felt marvellous,super confident,played guitar better than ever,hardly slept in three days. I would like to ask if there are others who have had similar symptoms of gluten intolerance and/or similar experiences during the adjustment to a gluten free diet? How long did it take to feel better? And has anybody had mental health diagnoses/issues which cleared up after going gluten-free? Thanks, Shamogi
  6. Celiac.com 07/04/2012 - It is becoming increasingly clear that celiac disease (or some form of gluten sensitivity) affects many more people in the world than estimates from the past few decades suggested. In the 1950s, celiac disease was estimated as affecting 1 in 8000 individuals worldwide, while today that number has grown to 1 in 100. Seeking to explain why this sizable portion of our population cannot tolerate gluten, Professor David Sanders, who is a Consultant Gastroenterologist at the Royal Hallamshire Hospital and University of Sheffield, looks to evolution for answers. It is hard to think of a world without bread, as even Ancient Romans harvested grain. But wheat is actually a new food for us: it was only widely introduced into the human diet roughly ten thousand years ago, which is a very small percentage (0.4%) of the 2.5 million years our species has walked the planet. So what were we eating that other 99.6% of our life as a species? We ate things that are edible raw, without the need for processing or refinement (which wheat is not). Our ability to process grains to an edible form was a technological development that did not occur until a relatively recent chapter in our history. In a sense, then, our ingenuity is ahead of our biology. As Dr. Sanders says, “... it makes sense that our bodies are still adapting to this food, and more specifically, the gluten it contains.” After millions of years of what is essentially gluten-free dieting, our bodies might be ill-equipped to process gluten, as it is still a relatively foreign substance. Source: http://www.science20.com/news_articles/being_glutenfree_determined_evolution_says_gastroenterologist-91578
  7. I am curious about Lyme Disease, and its co-infections, as are/is related to gluten intolerance/sensitivity/celiac. What is the relationship you've discovered on your journey?

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  9. Celiac.com 07/17/2020 - I am saddened by the recent deaths of affected pets and the trauma this has caused their owners. However, this is the absolute best thing that could happen to the pet food companies. I could not be more excited about the potential for seeing the much-needed changes in pet food manufacturing that may finally come about as a result of this “scandal” in which Menu Foods has recalled a portion of the dog and cat food it manufactured between December 3, 2006 and March 6, 2007. This recall should serve as a huge and important warning. The latest information is that 14 pet deaths have been linked directly to the recalled foods. Six of them were cats that died in the studies conducted by Menu Foods to confirm that their food was the culprit. Mortality and morbidity rates have shown that cats are more susceptible to the effects of this food. This makes sense since cats are more strict carnivores than dogs, and would be less adapted to eating foods derived from grains. The FDA, as of this date, still holds that they do not know what the exact culprit is while the company itself has been quoted as saying that they believe it is the wheat gluten acquired from a new supplier. According to one report I read, the company has replaced the gluten and gone back to the previous formula. If that’s true, they must be convinced that the wheat gluten is the problem. Gluten can cause these health problems and more. Gluten, in sensitized individuals, can induce both chronic and acute kidney failure. This form of kidney failure is typically what we call an IgA nephropathy, in which antibodies and immune complexes formed against gluten are deposited in the kidneys, which leads to damage and ultimately failure. Again, this can be chronic leading to persistent blood (microscopic) and protein in the urine or it can be acute. In most cases of the “tainted” food deaths, the pets had been eating these foods for months before succumbing to its effects. You may have seen the emotion-charged interviews on national news that dealt with owners who thought they were doing the right thing by feeding their pets these foods. They have now learned that they were poisoning their dogs and cats. First, is it a “tainted food -one that contains a poison or a toxin? Or is it one that simply contains a form of gluten that is too powerful for pets’ (or human) consumption? I can easily believe the latter, and that they will find that this new source of gluten came from some genetically modified (GMO) or hybrid wheat that is unsuitable for human consumption and hence, cheaper. That would explain why it was chosen to replace the company’s old source of gluten. It could be the old Starlink (CRY9C) corn story all over again. You remember that one, right? This occurred in 2000 and Taco Bell became the poster child when they had to recall taco shells suspected of having this GMO corn that was intended only for animal feed. Of course that story died quickly (like I am trying to keep this one from doing) and the public never heard about the millions of dollars spent to rid our food supply of this transgenic maize (GMO corn). They recalled over 350 brands of corn products in their attempt to fix this situation. Who knows whether they were really effective? Corn allergies in humans have risen as I certainly believe they have in pets. The expressed concern was that it may cause “allergic reactions.” Well, if you call immune-mediated reactions like rheumatoid arthritis, lupus, and asthma “allergic reactions” then that might be accurate. The story of this recall, and the underlying cause, should be sending shock waves through the public and veterinary communities. But the response thus far has been limited to concern similar to that seen in an E. coli outbreak. However, if we knew that it was the wheat gluten, and if we knew what wheat gluten was capable of (like we who study celiac disease know) then we should be seeing the bigger picture here: This is just the tip of the iceberg. Dogs and cats have been dying from this stuff all along and we just haven’t known it. We need to wake up to the fact that dogs and cats should not be eating these grains to begin with, regardless of the extent to which Humankind has genetically modified these foods. The startling but well established fact is that the lectins of gluten (wheat, barley, rye) dairy products (e.g. casein, lactalbumin) soy, and corn are all capable of inducing serious health issues in those (sensitized) individuals consuming them. I am of the firm belief that these “big 4” are not healthy foods for anyone. They are simply more harmful to some individuals than others. It is a matter of when, not if, they will cause a problem. That’s why I lovingly call them the “four horsemen of the apocalypse”. You may wonder why the problems caused by these proteins do not happen immediately. That is a great question and one that sometimes keeps people from seeing the truth about these harmful glycoproteins/lectins. The fact is that the onset of the lectin-related disorder, whether it be rheumatoid arthritis, type-one diabetes, lupus, etc., is usually preceded by another event such as viral or bacterial infection. Vaccines can also act as triggers. The result of such secondary events is a sudden influx and attachment of these inflammatory proteins to various cells in the body, ushering in what we often refer to as “autoimmune” disorders. I hate that term because it implies an immune system that has gone haywire, attacking the body for no reason. Our bodies and immune systems never make that kind of mistake! These things happen for a reason and these food proteins are often the cause. Viruses also play a role, as described on my web site. All one needs to do is study celiac disease (gluten intolerance) to see how all of this works and appreciate the health implications that accompany this extremely common condition. It does occur in dogs and cats. That has become painfully obvious over the past 7 years I have been studying this issue. The Irish setter is the only known breed to suffer from gluten intolerance but it is clear that gluten is affecting many other breeds of dogs and cats. Why wouldn’t it? It is affecting us and we have had millennia to adapt to eating wheat. Our pets have only been eating wheat-based pet foods for about 20 years now. The fact is that wheat gluten can cause kidney failure. With the relatively small number of deaths that have occurred, gluten is the most likely culprit. Wheat gluten can cause an IgA nephropathy that can either result in chronic or acute kidney failure. There does not have to be another toxin involved. In fact, mold toxins primarily affect the liver and the amount of other toxins that could be present would have to be much higher to cause kidney damage. If so, many more individuals would have been affected. Thus, the FDA is correct in pointing the finger at gluten but very wrong in saying that wheat gluten cannot cause kidney failure. This leads to my final point (other than the fact that many of you are up in arms about so many of your “quality pet foods” being made by one big company in Canada): Are your pet foods really formulated “scientifically”? I used to think so. Hey, I used to parrot what I was taught - that the pet food companies spend millions of dollars and years of intense research coming up with balanced and nutritious foods. I used to warn people not to add any table food so that they did not upset this “balance”. I was one of their biggest fans...patsies. Then I woke up and wrote “Gluten Intolerance and Your Pet”. Why are we feeding dogs and cats with wheat, barley, soy, and corn (and now dairy products...again...after having removed them 20 years ago)? The manufacturers of pet foods either don’t have a clue as to what they are doing or they know better and are doing the wrong thing anyway. If I were in the pet food industry, I’d rather claim ignorance, but I’ll let readers decide for themselves. If the research and development departments of these companies that are starting to use dairy products again truly think that lactose is the culprit (rather than the lectins of casein, lactalbumin, etc), then the executives in charge need to fire the entire lot of them and start afresh. If they really don’t know what gluten can do to the kidneys, joints, intestinal tracts, brains and other organs of our beloved pets, then they all need to go back to school or find another line of work. DO NOT let this story die. It does not matter whether they ever tell us that wheat gluten caused these deaths. The fact is that it can, and does. Thus, gluten has no place in pet food. The gluten found in the non-recalled dry food versions of these foods is only incrementally better, causing sub-clinical issues that shorten our pet’s lives. Do you really want to know why the average dog’s life is 12 years and that of the cat is 13 years (in the USA) when the former can live to be nearly thirty and the latter to 40? Look no further than what we put in their bowls. In a study done in Europe, pets that were fed table scraps lived an average of 3 years longer than those fed commercial diets alone. Why? Highly processed foods cannot possibly contain all of the essential nutrients found in fresh meats, fruits and vegetables. If our veterinarians can’t understand that, then they too need a refresher course. The combination of these foods is woefully deficient in nutrients and the fact that they are downright harmful is an abomination. It is time to change this! Let this recall story be a warning sign but please do not let it die. This increased awareness of the pet food industry and how it works is actually good news for the pets and may also awaken many people to the hazards posed to humans.
  10. Celiac.com 03/06/2020 - Celiac disease has an incidence of about 1% in the general population. It is an automimmune disease triggered by a proline-rich protein, gliadin, when it enters the small intestine and leaks into the wall of the small intestine (therefore the name leaky gut). Humans cannot break down proline-rich proteins. In healthy persons, gliadin passes through the gastrointestinal tract and is excreted in stool and urine without consequences. Celiac patients, build antibodies in the small intestine and these antibodies travel through the blood stream in all areas of the body. In some patients, there are no apparent symptoms or they can be very mild, while in others the symptoms are quite severe and are even associated with an increased risk of a certain type of intestinal cancer. Researchers have identified that the body breaks down some of the components of gliadin, but the human body cannot break down and digest the components that contain the amino acid proline. There are two such segments of the gliadin molecule that are causing an inflammatory reaction and they are called 33-mer and 26-mer peptides, because they contain a 33 and respectively a 26 amino acid sequence. In an effort to prevent the gliadin molecule from leaking into the wall of the small intestine, a variety of methods have been tried. These include, closing the junctions through which gliadin leaks, encapsulating the gliadin molecule, and enzymatic degradation of the inflammatory segments of the gliadin molecule. The smallest protein chain that can cause an inflammatory reaction is 9 amino acids long, and the goal would be to break down the gliadin molecule in segments of 8 or less amino acids. This has to happen before the gliadin molecule enters the small intestine and leak into the wall of the intestine. The most commonly sold over-the counter enzymes are in the DPP-IV group, and while they are in fact very effective in breaking down gliadin's smaller segments, they cannot break down the proline rich areas in segments of less than 9 amino acids, and are therefore not effective in preventing an inflammatory reaction. The three enzymes that have shown promising results are ALV003, an enzyme combination of 2 enzymes that is currently undergoing FDA testing, AN-PEP, produced by DSM, and enzyme that was originally used to make cold brewed beer clear, and a product called KumaMax, purchased by Takeda Pharmaceuticals. At this time only AN-PEP is available in various concentrations on the market. It has been particularly effective at breaking down gluten at a low pH commonly found in the stomach, and a study has shown that AN-PEP is even more effective if combined with a food grade acid. The tests were done in healthy volunteers and under laboratory conditions and several groups of researchers came to the same conclusions that AN-PEP is very effective in cleaving the gliadin molecule. The tests are considered pertinent even if healthy volunteers were selected because enzymes work in the stomach and not systemically and in that respect, there is no difference between a celiac patient and a healthy individual. Until a few years ago, gluten-sensitivity was considered to have the same cause as celiac disease, namely the gliadin molecule and in order to avoid regulator issues, these enzymes were recommended only for gluten sensitivity but not for celiac disease. Recent work suggests that these enzymes are in fact not as effective for gluten sensitivity because the culprit of most gluten sensitivities might not be the gliadin molecule. Enzymes Do Not Change the Nature of Celiac Disease and Do Not Treat or Cure It Existing data is very encouraging and clearly proves that AN-PEP enzymes greatly reduce the concentration of gliadin and can possibly even make it undetectable. It is important to note, that these enzymes do not change the nature of celiac disease and therefore do not treat or cure it. They can only break down the molecule that is triggering a reaction and therefore help maintain a gluten-free diet when contaminants are present. Essentially, there are two ways to maintain a gluten-free diet. One way is to avoid any contaminants in the food but most authorities agree that this is almost unattainable. The second way, is to break down the contaminants before they can cause damage. The underlying immune-deficiency is not changed and adherence to a gluten-free diet can not be neglected. Clinicians are reluctant to recommend enzymes for gluten contamination and certainly not for intentional consumption without regulatory approval. The big challenge is that short term gluten challenge studies have been inconclusive because they did not prove an advantage over a placebo. In order to obtain conclusive results, patients who have been on a gluten-free diet for months or even for years before they develop symptoms or antibodies, and therefore a study to prove conclusively an advantage over a placebo, is very difficult to conduct and might take years. Given this challenge, it is unlikely that an enzyme will ever go through the FDA process. As long as enzymes are not recommended to treat or cure a disease, they do not have to be FDA approved but are regulated by the FDA and have to be registered as dietary ingredients. Enzymes Could Lead to Being Less Careful and Cause a Higher Risk of Gluten Exposure There is the concern that enzymes could lead to being less careful and therefore causing a higher risk of gluten exposure, and this is a valid argument, but the ethical question then arises whether this is enough reason to withhold the additional benefit of safety to those who are careful. A recent study suggests that there is a method to measure the impact of gluten with a blood test of interleukin-2 within a few hours of gluten ingestion, and the results could make a gluten-challenge study shorter and safer and could help investigate enzymes or other methods that support a gluten-free diet. Another very promising application for enzymes is to treat gluten-containing food products and break down the immunogenic components of gliadin. These foods could not be labeled as gluten-free but only as gluten-removed. It is currently accepted that alcoholic drinks such as vodka or whiskey that are made from gluten containing grains are considered safe because of the distillation process that removes all gluten-proteins from the final product. Current laboratory tests are very accurate in determining if a product does or does not contain gluten. Currently an enzymatically treated product is not considered at the same level of safety as when gluten (gliadin molecule) is completely removed from a food product. However, at least theoretically, there should be no difference between a product that is made from non-gluten containing ingredients and a product that has been treated in a way that the finished product has no detectable gluten molecules. In conclusion, evidence is very strong that enzymes could be recommended for the breakdown of contaminants in support of a gluten-free diet, but not to replace a gluten-free diet. This does greatly enhance the quality of life for celiac patients when eating outside of a completely controlled environment, which is not attainable for most people. Join the forum discussion on on enzymes discussed in this article. Studies on AN-PEP: Extra-Intestinal Manifestation of Celiac Disease in Children. Nutrients 2018, 10(6), 755; doi:10.3390/nu10060755 Efficient degradation of gluten by a prolyl endoprotease in a gastrointestinal model Enzymatic gluten detoxification: the proof of the pudding is in the eating! Highly efficient gluten degradation with a newly identified prolyl endoprotease: implications for celiac disease Degradation of gluten in wheat bran and bread drink by means of a proline-specific peptidase References: Hausch, F., Shan, L., Santiago, N. A., Gray, G. M. & Khosla, C. Intestinal digestive resistance of immunodominant gliadin peptides. Am. J. Physiol. Gastrointest. Liver Physiol. 283, G996–G1003 (2002) Shan, L. et al. Structural basis for gluten intolerance in celiac sprue. Science 297, 2275–2279 (2002) Greco, L. et al. Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing. Clin. Gastroenterol. Hepatol. 9, 24–29 (2011) Stoven, S., Murray, J. A. & Marietta, E. Celiac disease: advances in treatment via gluten modification. Clin. Gastroenterol. Hepatol. 10, 859–862 (2012) Gass, J. & Khosla, C. Prolyl endopeptidases. Cell. Mol. Life Sci. 64, 345–355 (2007) Mitea, C. et al. Efficient degradation of gluten by a prolyl endoprotease in a gastrointestinal model: implications for coeliac disease. Gut 57, 25–32 (2008) Shan, L., Marti, T., Sollid, L. M., Gray, G. M. & Khosla, C. Comparative biochemical analysis of three bacterial prolyl endopeptidases: implications for coeliac sprue. Biochem. J. 383, 311–318 (2004) Edens, L. et al. Extracellular prolyl endoprotease from Aspergillus niger and its use in the debittering of protein hydrolysates. J. Agric. Food Chem. 53, 7950–7957 (2005) Marti, T. et al. Prolyl endopeptidase-mediated destruction of T cell epitopes in whole gluten: chemical and immunological characterization. J. Pharmacol. Exp. Ther. 312, 19–26 (2005) Stepniak, D. et al. Highly efficient gluten degradation with a newly identified prolyl endoprotease: implications for celiac disease. Am. J. Physiol. Gastrointest. Liver Physiol. 291, G621–G629 (2006) Pyle, G. G. et al. Effect of pretreatment of food gluten with prolyl endopeptidase on gluten induced malabsorption in celiac sprue. Clin. Gastroenterol. Hepatol. 3, 687–694 (2005) Gass, J., Vora, H., Bethune, M. T., Gray, G. M. & Khosla, C. Effect of barley endoprotease EPB2 on gluten digestion in the intact rat. J. Pharmacol. Exp. Ther. 318, 1178–1186 (2006) Bethune, M. T. et al. A non-human primate model for gluten sensitivity. PLoS ONE 3, e1614 (2008). 29. Siegel, M. et al. Rational design of combination enzyme therapy for celiac sprue. Chem. Biol. 13, 649–658 (2006) Gass, J., Bethune, M. T., Siegel, M., Spencer, A. & Khosla, C. Combination enzyme therapy for gastric digestion of dietary gluten in patients with celiac sprue. Gastroenterology 133, 472–480 (2007) Siegel, M. et al. Safety, tolerability, and activity of ALV003: results from two phase 1 single, escalating-dose clinical trials. Dig. Dis. Sci. 57, 440–450 (2012) Tye-Din, J. A. et al. The effects of ALV003 predigestion of gluten on immune response and symptoms in celiac disease in vivo. Clin. Immunol. 134, 289–295 (2010) Lähdeaho, M. L. et al. ALV003, a novel glutanase, attenuates gluten-induced small intestinal mucosal injury in coeliac disease patients: a randomized controlled phase 2a clinical trial. Gut Suppl. 60, A12 (2011) Janssen, G. et al. Ineffective degradation of immunogenic gluten epitopes by currently available digestive enzyme supplements. PLos One 10, e0128065 (2015). Stenman, S. et al. Enzymatic detoxification of gluten by germinating wheat proteases: implications for new treatment of celiac disease. Ann. Med. 41, 390–400 (2009) Stenman, S. et al. Degradation of coeliac disease-inducing rye secalin by germinating cereal enzymes: diminishing toxic effects in intestinal epithelial cells. Clin. Exp. Immunol. 161, 242–249 (2010) Laparra, J. M. & Sanz, Y. Bifidobacteria inhibit the inflammatory response induced by gliadins in intestinal epithelial cells via modifications of toxic peptide generation during digestion. J. Cell. Biochem. 109, 801–807 (2010) De Angelis, M. et al. VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for celiac sprue. Biochim. Biophys. Acta 1762, 80–93 (2006) Julia König et al. Is an enzyme supplement for celiac disease finally on the cards? Pages 531-533 | Received 01 Feb 2018, Accepted 02 May 2018, Accepted author version posted online: 06 May 2018, Published online: 11 May 2018 Pinier, M. et al. Polymeric binders suppress gliadin-induced toxicity in the intestinal epithelium. Gastroenterology 136, 288–298 (2009) Pinier, M. et al. The copolymer P(HEMAcoSS) binds gluten and reduces immune response in gluten-sensitized mice and human tissues. Gastroenterology 142, 316–325 (2012) Smecuol, E. et al. Gastrointestinal permeability in celiac disease. Gastroenterology 112, 1129–1136 (1997) Tripathi, A. et al. Identification of human zonulin, a physiological modulator of tight junctions, as prehaptoglobin2. Proc. Natl Acad. Sci. 106, 16799–16804 (2009) Lammers, K. M. et al. Gliadin induces an increase in intestinal permeability and zonulin release by binding to the chemokine receptor CXCR3. Gastroenterology 135, 194–204 e193 (2008) Di Pierro, M. et al. Zonula occludens toxin structure-function analysis. Identification of the fragment biologically active on tight junctions and of the zonulin receptor binding domain. J. Biol. Chem. 276, 19160–19165 (2001) Leffler, D. A. et al. 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  11. Celiac.com 12/06/2016 - Neurological problems are a very common effect of gluten intolerance. Whether you have celiac disease or gluten sensitivity, there is research showing that gluten can cause nervous system problems in affected individuals. What kind of problems? When it comes to the nervous system, symptoms run the gamut from depression to schizophrenia, from migraines to brain fog, and from seizures to numbness and pain. I want to share more information with you about a particular type of nervous system ailment called peripheral neuropathy. The name basically means damage to the nerves of the extremities (arms and legs) that typically manifests in numbness and pins and needles-type pain that all of us have experienced at one time or another if we sat on our feet too long or fell asleep in a weird position and had a hand ‘go to sleep'. While these latter type incidents are normal, having such symptoms occur when no pressure is being put on the nerve is abnormal. Not only is it uncomfortable to have such sensations, but when truly numb, accidents from tripping or burning oneself can occur due to not having adequate sensation. I think it is interesting to note that the most common occurrence of peripheral neuropathy is seen in type I diabetes, an autoimmune disease. Celiac is also an autoimmune disease and according to the University of Chicago's Center for Peripheral Neuropathy, 10% of those diagnosed with celiac disease have a neurological problem, and peripheral neuropathy is quite common. Taking it a step further, we know that gluten creates a leaky gut and we know that a leaky gut is associated with autoimmune disease, through several wonderful studies brought to us by Dr. Alessio Fasano and his team. Therefore, seeing a connection between gluten and peripheral neuropathy is not unexpected based on research. Further, despite a dearth, or scarcity, of research on gluten sensitivity, doctors currently engaged in such research cite peripheral neuropathy as one of the most common symptoms associated with gluten sensitivity. In fact neurological symptoms are frequently associated with gluten sensitivity before any digestive symptoms ever develop. And in some cases, the nervous system disorders are present with no digestive disturbances. A lack of any digestive symptoms is perhaps one of many reasons why these individuals' gluten sensitivity is missed by their doctors. When it comes to comparing gluten sensitivity to celiac disease, according to Dr Fasano, 30% of the patients he diagnoses with gluten sensitivity suffer a neurological ailment, a much higher percentage than that associated with celiac disease. How Do You Know if You Have Peripheral Neuropathy? The symptoms of peripheral neuropathy are numbness, a feeling of hot/cold or a pins and needles feeling that tends to start at the ends of your body's long nerves, meaning your feet and hands, before moving upwards. The symptoms can be in legs and/or arms, right side and/or left. Certainly, considering that type 1 diabetes is the most common cause of peripheral neuropathy, with an estimated 50% suffering some type of nerve damage, that would be the first thing to rule out. What Should You Do? If you have these symptoms and your doctor has ruled out diabetes and any other obvious sources of the problem (including any drugs you may be taking that create neuropathy as side effects), you may fit into the category of "idiopathic neuropathy". This means that you have the problem but the reason is unknown. Or is it? Let's look at the result of a study where researchers worked with more than 200 individuals with neuropathy, 140 of whom fell within the ‘idiopathic' category. These smart doctors tested those 140 people for antibodies to gluten, specifically utilizing the anti-gliadin antibody test – AGA-IgA and AGA-IgG. This blood test is a general blood test that is not specific to celiac disease or gluten sensitivity, but shows that the body's immune system is reacting negatively to these proteins in gluten called gliadin. Of those tested, 34% were positive to one or both tests, compared to 12% of the general population. Interestingly, a full 9% of those tested in the ‘idiopathic' group actually had celiac disease, compared to 1% of the general population. And perhaps even more interesting, 80% of that same idiopathic group had the genes for celiac disease, either HLA-DQ2 or HLA-DQ8. 80%!! In the normal population that number is about 40%. Our takeaway message is that peripheral neuropathy has a rather high correlation to immune reaction to gluten – be it celiac disease or gluten sensitivity. Therefore anyone you know who suffers with such symptoms absolutely should be checked for gluten intolerance. Regaining one's strength and correcting nervous system abnormalities is well worth the change in diet when gluten is the cause. Such cases have been described in the literature where the only treatment that led to success was a gluten-free diet. So many diseases and symptoms can be prevented and reversed by discovering their true underlying root cause and for many of those ailments it is gluten that is the culprit. Don't continue suffering nor let you friends and family members suffer. Find out why the symptom is there rather than just masking it with a drug. If you need assistance, consider calling us for a free health analysis – call 408-733-0400. Our destination clinic treats patients from across the country and internationally. You don't need to live local to us to receive assistance. We are here to help! To your good health, References: Hadjivassiliou M. et al. Neuropathy associated with gluten sensitivity. Journal of Neurology, Neurosurgery, and Psychiatry. 2006 Nov;77(11):1262-6. Rigamonti A. et al. Celiac disease presenting with motor neuropathy: effect of gluten-free diet. Muscle & Nerve. 2007 May;35(5):675-7. University of Chicago Center for Peripheral Neuropathy. Types of Peripheral Neuropathy - Inflammatory - Celiac Disease.
  12. The Gluten Intolerance Group of North America, also known as GIG, is a 501©(3) non-profit organization funded by private donations including the Combined Federal Campaign, United Way Designated Giving, Employer Matching Funds; proceeds from memberships, the sale of products and our educational resources. We rely on your contributions, which are tax deductible. 85% or more of our revenue is used to support our programs. GIG is at the forefront of innovative action and is respected globally as a powerful leader in the celiac community. GIGs volunteers, staff, and Board are knowledgeable and our materials and resources are credible. Our Mission is to provide support to persons with gluten intolerances, including celiac disease, dermatitis herpetiformis, and other gluten sensitivities, in order to live healthy lives. GIG Branches help to fulfill GIGs mission on a local and regional level through programs tailored to their community. GIG VISION The vision of the Gluten Intolerance Group of North America is one of mutual support, acceptance, and respect for all persons living with gluten intolerances and working with this community. GIG envisions a united gluten intolerant community in which all persons feel they are healthy, are positively nurtured to live life to the fullest, and are involved and contributing citizens. GIG PROGRAMS FULFILLING THE MISSION GIG fulfills its mission of supporting persons living with gluten intolerances through programs directed to consumers, health professionals and the public. GIGR programs provide: Support and education Awareness and advocacy Research awareness and support GIG is dedicated to providing accurate, scientific, evidence-based information. Cynthia Kupper, RD, celiac disease, Executive Director 31214 - 124 Ave SE Auburn WA 98092 Phone: 253-833-6655 Fax: 253-833-6675 Web sites: www.gluten.net; www.GFCO.org; www.GlutenFreeRestaurants.org Email: info@GLUTEN.net
  13. Celiac.com 01/02/2020 - Osteoporosis is the 11th leading cause of death. 1 in 2 women and 1 in 4 men is affected. We sometimes think of our bones like the walls in a room - they hold things up but we consider them rather inert. On the contrary, our bones are very much alive, constantly remodeling themselves by getting rid of old bone cells and rebuilding with new bone cells. Further, healthy bones are needed for immune function since all our red and white blood cells are made in the marrow of our bones. There are some drugs available to “treat” osteoporosis but they are laden with side effects. Some are even cancerous. In Nutrition Reviews 2007, a study report titled “Osteoporosis and Inflammation” revealed that inflammation triggers the shift from healthy bones to osteoporosis. So let’s look at how osteoporosis is related to digestive function. A recent article in Cell 2008 entitled “When the Gut Talks to Bone” revealed that certain genes (Wnt genes) trigger signaling factors required for the development of bones and nerve structures within the body. What was most interesting was the revelation that these genes are activated by serotonin. Where is the vast majority of serotonin made? In the gut! We have previously seen correlations between the brain and the gut, such as in chronic IBS which is strongly correlated to stress. But gut serotonin actually “talks” to our bone, thereby creating a strong connection between gut health and bone Health. This is quite new in the research. It substantiates something I’ve seen in my patients for years. The more inflammation is present, the more the gut makes serotonin which in turn leads to bone breakdown – osteoporosis. What does all this mean? It means that lowering inflammation in the body is critical in the prevention of osteoporosis (not to mention heart disease and cancer but we’ll leave those connections for another article.) How do we lower inflammation? One of the biggest inflammation inducing culprits is gluten. It not only creates local inflammation in the gut but it creates systemic inflammation through its affects on the immune system in sensitive individuals. And remember, current research considers 40% of the population to be gluten sensitive. In the New England Journal of Medicine 2007 it stated that celiac disease inflamed the gut, thereby creating bone loss. The good news in all of this is that reducing inflammation is something we have control over. We can find out if we’re among the 40% of the population that is gluten intolerant. We can change our diets. We can use supplements such as omega-3 fatty acids to reduce inflammation and help heal the lining of our intestines. These tools are within our reach. Further, remember that gluten reduces absorption of certain key vitamins and minerals such as calcium and Vitamin D, which are critical to bone health. Have your Vitamin D level evaluated and supplement as needed. Osteoporosis is a very debilitating disease. Now we know it doesn’t have to be.
  14. WHAT IS CELIAC DISEASE? Celiac disease is an autoimmune condition that affects around 1.4% of the population (91.2 million people worldwide, and 3.9 million in the U.S.A.). People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems. Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases. Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. CLASSIC CELIAC DISEASE SYMPTOMS Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others. LESS OBVIOUS SYMPTOMS Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important. NO SYMPTOMS Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. CELIAC DISEASE VS. GLUTEN INTOLERANCE Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS) Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there. There are four main differences between celiac disease and non-celiac gluten sensitivity: No Hereditary Link in NCGS Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)? IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS. To add more confusion, many cases of IBS are, in fact, celiac disease in disguise. That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. Crohn’s Disease and celiac disease share many common symptoms, though causes are different. In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis. Crohn’s treatment consists of changes to diet and possible surgery. Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection. Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS Diagnosis of celiac disease can be difficult. Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult. Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis. TESTING There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis. Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products. BIOPSY Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide. WHY A GLUTEN-FREE DIET? Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years. For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease. WHAT ABOUT ENZYMES, VACCINES, ETC.? There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease. There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes. Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement. ASSOCIATED DISEASES The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions: Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include: Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers: Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES: Global Prevalence of Celiac Disease: Systematic Review and Meta-analysis. Clinical Gastroenterology and Hepatology 2018;16:823–836 Celiac Disease Center, Columbia University Gluten Intolerance Group National Institutes of Health U.S. National Library of Medicine Mayo Clinic University of Chicago Celiac Disease Center
  15. I’m the parent of a nearly 15 year old daughter. 5 years ago we finally found something that made a difference in her pain. A natural doctor did a blood test showing her to be severely gluten intolerant. Regretfully, we did not know to test her for celiac before removing gluten from her diet. Without that diagnosis, many doctors have made us feel gluten intolerance isn’t that serious. Very long story. Anyway, after 5 years of strict gluten avoidance, we were on vacation and let our guard down. Served what we thought was rice, she ate a portion. It ended up being ORZO. Pasta that looks like rice. That night she was dizzy, faint, even developed a fever. She slept most of the next day not eating much at all thinking she was coming down with a cold. Then, severe stomach pain and headache. Then, she threw up everything she ate for a few days. Ready to take her to the ER, we realized it was gluten! Picked up some digestive enzymes, anti-nausea medications, ginger, peppermint, tea, you name it. Today was the first day she could eat proper in a week. Still having some discomfort. Joint pain starting now too. My main question is: Is this typical for just gluten intolerance or does it sound more like celiac? She has been severely vitamin d deficient taking as much as 10,000 iu a day in liquid D and never bringing her levels to normal and menstral cycle never regular although she started at 10. Goes for months without and then when it does come, crazy heavy lasting weeks. Doctor still wasn’t horribly concerned. Just exhausted trying to be our own doctor. Insurance constantly changing making us look for new doctors. I wish I was rich. So expensive and frustrating having to try to get enough bedside time with each new doctor to reexplain her whole journey. Any information appreciated. She was doing much better by strictly avoiding gluten all these years but this last episode has me researching again to do what I can. Again, what do you think? My gut says “Celiac” but I guess we might not ever know for sure.
  16. Celiac.com 11/08/2005 - York Nutritional Laboratories has introduced to the US a simple, unique and revolutionary finger-stick rapid test kit designed to detect the antibodies associated with Celiac Disease and gluten intolerance. Celiac disease is a gluten intolerance enteropathy caused by a permanent intolerance to gluten and specifically to its protein fragment known as gliadin. The ingestion of this protein in people with genetic predisposition induces a severe compromise to the intestinal mucosa that is historically characterized by one hyperplasia of cryptas with total or subtotal atrophy of the intestinal microvilli. Though the definitive diagnosis of the celiac disease is based in characteristic histological changes observed in intestinal biopsies, the serological tests, such as the detection of antibodies anti-gliadins, anti-tTG and anti-endomysium, represent methods of analyses cheaper and less invasive to the detection of the disease. According to John Kernohan, Director of York Nutritional Laboratories, This new rapid test is a great improvement over our original cdSCAN, which we introduced back in 2002. Individuals now have a even quicker, more convenient and reliable means to determine if Celiac Disease or gluten intolerance is the culprit behind their ill-health. The new and improved cdSCAN is able to analyze a tiny sample of whole blood, serum or plasma for IgA/IgG/IgM antibodies against human Tissue Transglutaminase (tTG) and IgA antibodies against gliadin. The kit can be utilized in either the comfort of ones own home or at a doctors office, and the results are available in approximately 10 minutes. In addition to the approximate 1 million Americans suffering from classical Celiac Disease, there are an equal number of individuals with silent or latent Celiac Disease who are unaware of their condition because they do not have the signs and symptoms typically associated with celiac disease. These individuals run the risk of developing full-blown celiac disease later in life and complications such as bowel cancer, infertility and autoimmune diseases, making proper and early diagnosis very important. Information about the cdSCAN is available from York Nutritional Laboratories, Inc. Please contact John Kernohan at (888) 751-3388.
  17. Hello, What does my results mean? Am I allergic to gluten? tTg-IgG 8.62 tTg-IgA 3.02 Anti Gliadin IgA 93.24 And what’s the normal range for each? Thank you!
  18. I’m new to all this Celiac and gluten free stuff so I apologize if I come off as ignorant. I’ve been to two Gastroenterologists are both have told me that my Gluten issues where not Celiac, I do get stomache cramps when I eat gluten, and if I eat gluten consistently I suddenly become allergic to my cat! Still, my symptoms are nothing compared to the pain that diagnosed Celiacs have described. I’ve taken the blood test to see if I am Celiac, and it came back negative. But Ever since my Gluten issues came about (stomach pain constantly, skin issues, other allergies) so have my diary issues. If I eat Dairy I either get constipation or diarrhea, and if I continue it for a few days I get minimal rectal bleeding, which is a little scary. This is definitely a symptom of dairy intolerance and not gluten intolerance right? I asked the Gastroenterologist about it, and they said it’s most likely just IBS. She said I’m too young for a lot of gastrointestinal issues (I’m 22, in good health). She also said rectal bleeding is really only a concern if it’s enough to fill up a toilet bowl, and mine is only when I wipe, while obviously eating dairy (or maybe gluten? I’m not sure). Has anyone experienced anything like this? I want to get a Colonoscopy at some point, although my Doctor told me I don’t really need too. But rectal bleeding is pretty scary for me.
  19. Celiac.com 08/17/2018 - Mucosal dryness is among the top non-gastrointestinal complaints of patients with gluten intolerance and celiac disease. Prolonged eye dryness, itching and chronic inflammation of the eye lids (blepharitis), mouth dryness, excessive thirst, frequent yeast infections, skin dryness and vaginal dryness in women may represent clinical symptoms of Sjogren’s syndrome. Named after Swedish ophthalmologist Henrik Sjögren, Sjogren’s syndrome is one the most common (and one of the most commonly underdiagnosed) rheumatic/autoimmune diseases. The disease most frequently affects women (10 women for every man) and usually appears in women around and after menopause. However, the disease can affect either gender at any age. In addition to mucosal and skin dryness, Sjogren’s syndrome can cause joint pain and stiffness, damage to peripheral nerves leading to numbness and tingling of fingers and toes, fatigue, brain fog, inflammation of blood vessels, hair loss, poor food digestion due to pancreatic damage and various problems with the cardiac muscle and its conduction system causing arrythmia and myocarditis. Patients suffering from Sjogren’s syndrome quite frequently deal with recurring yeast infections, chronic periodontal disease, recurring canker sores and poor dental health. The diagnosis of Sjogren’s syndrome is based on: Demonstration of mucosal dryness upon physical examination Specific blood tests (positive anti-SSA/Ro and anti-SSB/La antibodies, elevated levels of serum immunoglobulin G) Ultrasound imaging of salivary glands On rare occasions, a diagnosis of Sjogren’s syndrome requires confirmation through a small salivary gland biopsy or special nuclear medicine studies. It is well documented that patients with gluten intolerance and celiac disease have an increased risk of Sjogren’s syndrome. Similarly, patients with Sjogren’s syndrome are characterized by the increased prevalence of gluten intolerance and celiac disease. The connection between Sjogren’s syndrome and gluten intolerance is not a coincidental one: there are well-studied molecular mechanisms explaining this link. In the late 1980s/early 1990s genetic studies in Sjogren’s patients demonstrated an increased presence of the class II major histocompatibility complex protein HLA DQ2. Furthermore, HLA DQ2 positivity was found to be associated with increased titers of Sjogren’s specific anti-SSA/Ro and anti-SSB/La antibodies. The link between gluten and Sjogren’s syndrome became obvious in the mid to late 1990s when it was discovered that HLA-DQ2 binds to deamidated gluten peptides and presents them to mucosal CD4+ T cells thus initiating a chain of events eventually leading to autoimmune responses. The second set of data came from the discovery of BM180 protein. This protein regulates tear secretion in the lacrimal acinar cells. Suprisingly, amino acid sequence of BM180 has a similarity with alpha-gliadin and, therefore, can attract inflammatory cells activated by gluten thus contributing to the development of eye dryness. The actual prevalence of gluten intolerance in Sjogren’s patients based on published data varies from 20% to 40% depending on the criteria used to define gluten intolerance. The data from our clinic (Institute for Specialized Medicine) indicate that gluten intolerance can affect almost half of patients with Sjogren’s syndrome. Additionally, our data show that one third of patients with gluten intolerance have evidence of mucosal dryness and Sjogren’s syndrome. The frequency of documented celiac disease in patients with Sjogren’s syndrome is in the vicinity of 5%. The following is a patient case history from our clinic: A 28 year old woman was seen in our clinic due to her complaints of long-standing irritable bowel syndrome and recent onset of eye dryness. Her initial presentation included abdominal pain, bloating and irregular bowel movements. She was seen by several gastroenterologists and underwent several upper endoscopies and colonoscopies with mucosal biopsies which were non-diagnostic. Her lab test results showed positive IgG anti-gliadin antibodies and she was told that “this is a common finding among healthy people, and is not indicative of any illnesses.” She was seen by her ophthalmologist and prescribed with contact lenses which she could not wear due to significant eye discomfort and irritation. Further eye examination showed that she had diminished tear production and was referred to our clinic to rule out Sjogren’s syndrome. Upon physical examination in our clinic the patient not only demonstrated profound eye dryness but also showed evidence of dry mouth, fissured tongue and patchy areas of thrush as well as very dry skin. A sonographic evaluation of her major salivary glands was suspicious for moderately advanced Sjogren’s syndrome. Her laboratory test results showed: positive anti-SSA/Ro antibodies, elevated serum immunoglobulin G, low neutrophil count as well as low levels of vitamin D and ferritin (a serum marker of iron storage state). Also, the patient was found to have positive serum IgG and salivary IgA anti-gliadin antibodies as well as positive HLA DQ2 (a molecular marker associated with gluten intolerance). Based on a combination of clinical history, physical findings and laboratory test results, the patient was diagnosed with gluten intolerance and Sjogren’s syndrome. In addition to the aforementioned tests, the patient underwent food intolerance testing based on serum IgG4 antibodies which showed not only gluten but also cow’s casein intolerance. Her treatment options included a traditional route of therapy based on drugs or an integrative approach based on dietary modifications and food supplements. She opted for the integrative approach and started a gluten-free and dairy-free diet as well as iron glycinate, vitamin D, specific probiotics and digestive enzymes. After the first month on the diet and supplements, she reported a remarkable improvement of her irritable bowel symptoms and in three months, she started noticing an improvement of the dryness. Laboratory tests performed six months after initiation of the therapy showed normalization of the IgG level, disappearance of anti-SSA/Ro antibodies and a slightly suppressed neutrophil count. Through following the prescribed diet and supplements she is now symptom free. Why do we need to treat Sjogren’s syndrome? Left untreated, Sjogren’s syndrome can cause debilitating dryness affecting gastrointestinal and respiratory tracts. Clinically, this manifests as difficulty in swallowing solid foods, heartburn, malabsorption of nutrients and minerals, bloating, weight loss, chronic sinus infections and prolonged dry cough. Sjogren’s syndrome also significantly increases the risk for malignancies affecting lymphatic nodules, known as lymphomas. Therapy for Sjogren’s syndrome is based on the treatment of mucosal dryness and the autoimmune component of the disease. In addition, patients affected by Sjogren’s syndrome need to have regular screenings for malignancies (specifically lymphomas) and premalignant conditions. Traditional therapy for Sjogren’s syndrome (treatment of dryness): Cyclosporin (brand name Restasis) eye drops and artificial tears for dry eyes. Numoisyn lozenges and liquid, as well as Caphosol for mouth dryness and mucositis. Cevimeline (brand name Evoxac) and pilocarpine (brand name Salagen) for systemic dryness therapy. Treatment of autoimmune disturbances: Hydroxychloroquin (brand name Plaquenil). Leflunomide (brand name Arava). Severe autoimmune conditions associated with Sjogren’s syndrome are treated with the biologic drug rituximab (brand name Rituxan). Integrative therapy for Sjogren’s syndrome. Ear acupuncture (auricular therapy) and body acupuncture to stimulate tear and saliva production. Elimination diet based on individual food-intolerance profiles. Oral probiotics (for example, BLIS K12) and intestinal probiotics. Digestive enzymes. Fish and krill oils. Black currant seed oil. Cordyceps sinensis in combination with wormwood extract to treat the autoimmune component of Sjogren’s syndrome. Zinc and elderberry lozenges. N-acetyl-L-cysteine and glutathione. Our extensive clinical experience demonstrate that early cases of Sjogren’s syndrome can be completely reversed (by both clinical and laboratory criteria) by the strict gluten-free and elimination diet. The advanced cases cannot be reversed; however, even in advanced cases the gluten-free and elimination diet can slow the progression of the disease. If you’re concerned that dryness may represent Sjogren’s syndrome, see a rheumatologist for further evaluation and management of your condition. References: Alvarez-Celorio MD, Angeles-Angeles A, Kraus A. Primary Sjögren’s Syndrome and Celiac Disease: Causal Association or Serendipity? J Clin Rheumatol. 2000 Aug;6(4):194-7. Asrani AC, Lumsden AJ, Kumar R, Laurie GW. Gene cloning of BM180, a lacrimal gland enriched basement membrane protein with a role in stimulated secretion. Adv Exp Med Biol. 1998;438:49-54. Feuerstein J. Reversal of premature ovarian failure in a patient with Sjögren syndrome using an elimination diet protocol. J Altern Complement Med. 2010 Jul;16(7):807-9. Iltanen S, Collin P, Korpela M, Holm K, Partanen J, Polvi A, Mäki M. Celiac disease and markers of celiac disease latency in patients with primary Sjögren’s syndrome. Am J Gastroenterol. 1999 Apr;94(4):1042-6. Lemon S, Imbesi S., Shikhman A.R. Salivary gland imaging in Sjogren’s syndrome. Future Rheumatology, 2007 2(1):83-92. Roblin X, Helluwaert F, Bonaz B. Celiac disease must be evaluated in patients with Sjögren syndrome. Arch Intern Med. 2004 Nov 22;164(21):2387. Teppo AM, Maury CP. Antibodies to gliadin, gluten and reticulin glycoprotein in rheumatic diseases: elevated levels in Sjögren’s syndrome. Clin Exp Immunol. 1984 Jul;57(1):73-8.
  20. Do you or someone you know have Celiac Disease? Do you or someone you know have a Gluten Intolerance or Sensitivity? We Want to Hear Your Story! We are two cultural anthropology students from Linfield College conducting research on Celiac disease and how it affects the lives of those who have it. Cultural anthropologists aim to learn about human lives within their society and how different variables affect them. Celiac disease is one of those variables. Your story is what we’re looking for and everyone has something to tell. If you are interested in participating, email Rose or Carmen at celiacresearch24@gmail.com or reply to this post for more details or to set up an interview time and date.
  21. Sorry for the long post, I've been dealing with this forever and want to figure it out! Hi, I just got tested for celiac (blood test at a family practice (USA)) without knowing that I had to have been eating gluten regularly for it to show anything. I read forums here that said so, so I called the doctor's office before my test to ask if that was true, and they put me on with a nurse that said "I've never heard of that, but let me check the test we have....Oh, yep, it says to eat gluten. So just eat some bread before you come today." Seemed doubtful. I ended up NOT eating any gluten, and I've been actively avoiding wheat for at least 3 years (I noticed a gluten intolerance when I started college, my dad and uncle and 2 cousins can't eat it either). I was accidentally glutened with the tiniest bit of fajita seasoning from a restaurant 3 weeks prior to my blood test, but that's it. I didn't want to make myself sick with bread after reading that the blood test really only works if you've been eating it for weeks/months, so I went and got tested with basically non gluten in my system at all. The test itself said "negative." But I've attached a screenshot of my levels. After talking with the nurses on the phone twice, I'm convinced they know nothing about it. My antibodies were low/normal, probably because I haven't eaten gluten in years. (I sometimes drink beer made with barley instead of wheat because it doesn't give me horrible stomach cramps, but I hadn't had any in probably a month). The one thing that seemed "high" to me for someone who hasn't eaten wheat in years was the tTG IGA (I have no idea what that means). Mine said 7.2 U/mL (again, whatever that means). This family practice test says that a normal level is under 15 U/mL, but all my other levels are less than 1. After some research, I came across what "normal" levels should look like and Mayo Clinic suggested under 4.0 U/mL is negative for celiac (Source) [4.0-10 is a "weak positive"]. Like I said, I'm not very trusting that the practice I went to knows anything about celiac. I know if I want a diagnosis I should go to some specialist. But I really don't want to get put under just to be told "yep, do exactly what you've doing for years, avoiding gluten." So, I decided to sort of "self-diagnose" myself with celiac JUST to make myself be extra careful, you know, just in case my intestines are damaged whenever I get cross-contaminated food. My question is: does anyone else think it's possible I have celiac? Or am I being nuts? Recap & Symptoms: In 2014 I could barely eat anything in my house because I would be sick with horrible stomach cramps and constipation that would make me cry and have to stay home the next day. I lost weight then. Someone suggested going gluten-free, and I knew my dad was doing that because he had a couple passing-out episodes and similar gut pain. My uncle (dad's brother) also has a sever intolerance to gluten, like it gets him hospitalized because of malnutrition and cramping (I'm pretty sure he has celiac, but he's too stubborn to get tested). I tried avoiding gluten for a week and felt way better. Now I've been gluten free for years. Like I said before, though, I am not careful with barley and rye. Malt hurts me a lot, and when I take one bite of, say, a donut thinking it'll be worth it (I miss donuts..) it NEVER is. I'm out for two days after that. If I get glutened, I experience: fatigue, horrible cramps, gas (that won't pass), constipation (for days), foggy head, itchy skin, irritability, and my appetite fluctuates like crazy-- one minute I'm so full I can't think of food, another I'm starving.
  22. I hope not to make this long but I am in dire need of advice. I have been having these episodic seizure and stroke like symptoms. It starts with my eyes fluttering. I typically slump over. My legs work but I can't lift my head. Sometimes the left side of my face goes numb. I am completely unable to think or speak. It's like my mouth won't move right. If I can move my hands/arms, then I can not write or text. I also have difficulty walking (the leg I broke in a car accident gets really tight) This happens when I wake up, at work, walking, in shower, and sometimes in mid conversation, and once while driving (don't drive anymore). I've been to many doctors. Some nerve in my neck is crooked or slightly blocked. Referred to neuro. He thinks its a seizure. Long story short after several EEGs, MRI's, an MRA, and blood test they find: white spots on brain (unusual for age), positive western blot for Lyme (IgG), negative EEG, negative MRA. No strokes. negative spinal fluid. negative for lupus. Later, negative for Lyme on a C6peptide test. took Topamax and that stops migraines I was having, but not the episodes. referred to psych. she says no mental health issues after examining me. continue to see her because I'm so stressed about not feeling well. My general diagnosis is complex migraines. At some point I had a seizure like episode and was diagnosed with a complex partial seizure, but that was changed after the EEG's. June 2013: Go alcohol and gluten free. Then just gluten free. Miraculously I had no episodes for a week. After 2 weeks my hands and feet aren't numb. Oct 2013: Celiac panel is negative. My red blood, iron, and hemoglobin are all very low Now: Despite being gluten free, I find that I constantly get "glutened" by little things (bun accidentally left on my burger, corn tortillas that aren't really gluten-free, medicines etc) . One glutening can result in multiple episodes. The longest I've gone is a week and a half without episodes. Before June I had them everyday multiple times and they were very severe. I can't find a doctor that will answer my questions to save my life. I live near NIH, so you would think there are plenty of intelligent docs here but I have been largely unsuccessful. I like to work hard and I am ashamed at my performance (work and school) because I have these uncontrollable episodes. Does anyone struggle with this? What doctor did you go to? Have you been able to get anything other than "don't eat gluten"? Are you able to get a diagnosis?
  23. My entire life I've been dealing with what I now know is reactive hypoglycemia. I vividly remember eating a ton in the morning because I was scared of getting "woozy" and not having snacks prepared during elementary school. I also remember nearly passing out several times in P.E. class just two hours after lunch. Over the years I've managed it by having snacks and protein with each meal, but it's been getting more difficult as I've gotten older. My mom has the same thing and she gets woozy pretty often. She said her mother dealt with it, too. I thought this could be something related to diabetes, but after I posted on a diabetes forum, I had someone ask if I had been tested for gluten intolerance or thought about it. So, I'm bringing my symptoms here to see if any of this sounds like an intolerance. I am so tired of having digestive problems and I don't know what to do. Here are my other symptoms: *I have dealt with anorexia since I was 13 (currently 18), but I've been doing well for this past year, so new foods/normal amounts of food/eating out really shouldn't be bothering my stomach this much anymore. I've never experienced a regular period since I started starving myself soon after I first got it. When I was recovered the first time, before a relapse, I had a couple of irregular periods. Since my second recovery, I STILL have not regained my period. It has been over a year and my nutritionist seemed stumped. I have since stopped seeing her and am eating quite normally and freely as I used to and have gained weight recently just to see if that could help. Still nothing. In the mornings I'm usually very full, kind of nauseous, hot, and thirsty. I feel sick after eating a lot, or even "normal" amounts when I go out with friends. I have stomach cramps/sharp pains, extreme gas all day and everyday, suuuuuper bloated all the time, reflux, nausea, sometimes constipation, fatigue, my finger and toes often tingle, mouth ulcers, headaches...when I was younger I had "chicken skin" on the backs of my arms, which has since gone away. I also am diagnosed with anxiety. There's honestly more symptoms but I can't list them all. To sum it up, my stomach is upset all the time and I am always bloated no matter how long ago I ate/how nutritionally dense the food was. *forgot to mention, I'm also lactose intolerant, just like my mom. Any feedback is greatly appreciated.
  24. Hi all, For years now I have been struggling with severe bloating and cramping after eating certain foods. I have been to the doctors several times and had scans, blood tests, the lot. However, eventually they gave up and told me that I just had IBS. I decided to try eliminating food groups myself, starting with gluten as I noticed particular flare ups every time after pizza, sunday dinners, chinese and burritos. I have been gluten free for approximately 2 weeks now and have been feeling lots better and no flare ups. It wasn't until this weekend that I had a cheese sandwich made with gluten-free bread, cheddar cheese, lettuce, pepper and butter - with this I had a packet of Walkers crinkle cut crisps. After this meal, I had a huge flare up and felt so sick and nauseous for the rest of the day - and I am now still suffering from this flare up as it takes days sometimes weeks for my stomach to deflate after. I've been trying to pinpoint what I have eaten in this meal to cause this and my instant thoughts was that I may have a dairy intolerance also. However, I had eaten cheese the day before and was fine, and also have normal milk with my gluten free cereal, as well as poached eggs without any flare ups (I do bloat after eating boiled eggs on their own however). The crisps didn't have any gluten allergy warnings on the back, only milk - however I was fine eating the same packet of crisps a few days prior also. This led me to the conclusion that it must of been the butter! I also ate a gluten free pie today and feel really ill after that so wondering if I'm starting to see a link. Is it possible to have a gluten intolerance and have a sensitivity to just butter and boiled eggs but fine drinking milk and eating eggs cooked another way? I'm very confused and doctors seem to no help. I'm just sick of forever having to wear baggy clothes incase of a flare up and being in pain all the time!! Thanks, Soph93
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