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Showing results for tags 'lactose intolerance'.
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Celiac.com 02/24/2023 - Milk and milk products contain a natural sugar called lactose (see table below). People who are lactose intolerant or, more precisely, who are lactose maldigesters, lack enough of the enzyme lactase needed to completely digest the lactose into its simple sugars, glucose and galactose. Lactase is produced in the villi of the small intestine. Symptoms of lactose intolerance may include some or all of the following: cramping, bloating, nausea, headache and diarrhea. Symptoms can occur 15-30 minutes after digestion of lactose or as long as several hours later. Lactose Intolerance and Celiac Disease Many people with celiac disease, especially those who are newly diagnosed, may also develop secondary lactose intolerance. This is a temporary condition in which the level of lactase has fallen as a result of injury to the gastrointestinal tract. Once on a gluten-free diet, the villi begin to heal and the level of lactase increases back to normal levels. This process may take several weeks to months. For some, a temporary lactose-free diet may also be necessary, in addition to a life-long gluten-free diet, to control symptoms. There are a variety of products specially developed to help in the management of lactose intolerance: Lactose-Reduced Milk and Ice Cream. The lactase enzyme has been added to regular milk and 99% of the naturally occurring lactose has been converted to simple, easily digested sugars. This milk tastes slightly sweeter than regular milk, but has the same nutritional value. Ice cream made with lactose-reduced milk is also available. Lactase Enzyme Drops. These contain the lactase enzyme that can be added to liquid dairy products making them more easily digestible. Approximately 70-99% of the lactose is broken down based on the number of drops used. Lactase Enzyme Tablet and Caplets. They are available in regular strength, extra-strength and ultra-strength and should be taken just before a meal or snack that contains lactose. Non-Dairy Beverages. There are a variety of soy, rice, nut or potato-based beverages that can be substituted for regular milk. Be aware that some products may contain barley malt extract/fl avoring so read labels carefully. Choose gluten-free beverages that are enriched with calcium and vitamin D. Table 1 * Lactose Content of Selected Dairy Foods Food Serving Size Lactose (grams per serving) Milk (whole, 2%, 1%, skim) 1 cup (250 mL) 11 Lactose Reduced Milk 1 cup (250 mL) 0.1 Cheddar Cheese 1 oz. (30g) 1 Cottage Cheese (creamed) 1 cup (250 mL) 6 Ice Cream 1 cup (250 mL) 12 Ice Milk 1cup (250 mL) 18 Sour Cream ½ cup (125 mL) 4 Yogurt (low fat) ½ cup (125 mL) 2.5** *From the Gluten-Free Diet: A Comprehensive Resource Guide by Shelley Case, RD, Case Nutrition Consulting **The lactose in yogurt is digested by the lactase enzymes in the active cultures. However, lactase activity in yogurt may vary from brand to brand. Yogurts that have cultures added after pasteurization have more lactase activity. Look for brand that contains “live” or “active” cultures.
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- celiac disease
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Hi everyone!:) I’ve been diagnosed as celiac for a couple months now, and have been feeling a large margin better, but still nauseous frequently. I’ve found to have a lot of trouble with lactose, which I learned can happen to people with celiac. I make gluten free desserts frequently, and today I made brownies, and they caused me a lot of nausea and gas. I’m thinking that maybe I just can’t handle heavier foods yet? My appetite seems a bit small and a lot of things seem to be taxing for my digestive system. Is this normal, should I bring it up with my gastroenterologist?
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- gluten free desserts
- lactose intolerance
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FPIES Model for Celiac disease and or NCGS triggered by Low and or NO Stomach Acid in Children and Adults by the Posterboy of Low and No Stomach acid I started a thread about this topic Low and No Stomach Acid as trigger for food alelrgies……. but it was part of a larger more general topic Here it is if you want some background But this topic about FPIES is important enough…..it needs to be explained some more and deserves it own blog post on this topic and/or an article about it on the journal of gluten sensitivity….. Maybe Scott will consider editing this blog post and making an article out of it someday…. Here is the link to the Autumn Issue https://www.celiac.com/celiac-disease/journal-of-gluten-sensitivity/autumn-2022-issue/ I woke up tossing and turning thinking about this topic…..and I knew I needed to write one more Posterboy blog post…. explaining the FPIES Model for Celiac disease…… Mainly because Nobody else could or would write it…. To those who might read the rest of this blog post…..KNOW this will probably be another WTL: DR……(Note: this is only about 1/3 as long as normal) because I choose to focus on the food allergy trigger of Low/NO Stomach instead of trying to bite off more than I can chew in one blog post..... (See what I did there) and I left appropriate and proper supplemention to help support your Celiac symtpom's triggered, in large part (IMO) by being low in stomach in the first place etc....in the rambling eclectic Posterboy style…..I am infamous for….for another blog post (If I have the time and decide it is worth exploring some more)......Scott already has a nice thread on Supplementing to help your Celiac recovery..... This builds on my other Posterboy blog posts……(for those who have not read the other ones)……they go something like this LOW Stomach and/or NO Stomach is the trigger for your food allergies! I can’t make it any simpler than this…. This blog posts is based on this article about this topic…. Entitled “Anti-acid medication as a risk factor for food allergy” I have subtitled the FPIES Model for Celiac disease….. because it elegantly explains what is happening… Here is the Abstract link….. https://pubmed.ncbi.nlm.nih.gov/21121928/ For those who like to do more thorough reading/research on this topic…..it is a “Gold Mine” of information about Low/NO Stomach Acid and why Antiacid medicines can trigger a food allergy…. Here is the full citation…. https://onlinelibrary.wiley.com/doi/10.1111/j.1398-9995.2010.02511.x Which makes it approx…12 years old now……and most people and doctor’s don’t have a clue….. low stomach acid is the trigger for their food allergies…. As I like to say……why isn’t this information on the front page of every “newspaper” in the country….. Recently Celiac.com did a nice summary on this topic…..confirming this very fact IMO! And it was very widely read and popular article and why I knew I needed to write another Posterboy blog post on this topic…. Entitled “Acid Suppression Drugs and Antibiotics Given to Infants Strongly Associated with Celiac Disease” And can be read at this link… The Mounting Evidence is overwhelming in IMHO when you know and are aware that the stomach is the “Gate Keeper” for the Small Intestine and what triggers someone to develop food allergens…..in the first place. When you consider that 35+ years ago Low and NO stomach was found to be common in Celiac’s and predictable of DH in Celiacs! See this research about it entitled “Gastric morphology and function in dermatitis herpetiformis and in coeliac disease (aka Celiac disease) .” https://www.ncbi.nlm.nih.gov/pubmed/3992169 And this article as summarized on Celiac.com entitled “Do Proton Pump Inhibitors (aka PPIs) Increase Risk of Celiac Disease” Add to that the recent article on PPIs in Children and you have a “Trifecta” of sorts….. Or three strikes and your out (affect)……however you would like to look at it/think abou it???? So what does FPIES have to do with Celiac disease and or NCGS…. Because FPIES also happen when we as children are low in Stomach acid…..and why children will often outgrow their food allergies as their stomach acid strengthens enough (as they age)….and it (stomach acid) become strong enough to cut up food proteins in their diets…. One of the main and primary differences of FPIES of Celiac disease and NCGS in children is the level of Vomiting…. IE if you vomit as a kid (like I did)…..then it is a FPIES allergy like Lactose Intolerance etc.…..and Not NCGS and /or Celiac disease etc….. But the trigger is the same…..Low and /or NO stomach acid. How do we know this or can we? And why??? Now, I want to quote from the “Anti acid medication (and or Low/NO Stomach Acid) as a risk factor for food allergy” article….. To scientifically establish this point and why this matters….. in Celiac disease and or NCGS…. Quoting… “Adult values of gastric pH, as well as the full digestive capacity and the complete mucosal barrier function, are reached at an age of approximately 2 years only….” Not surprisingly the age when babies begin to outgrow a FPIE allergy….. The keyword here is “Begins to outgrow” their food allergies…..Not when it stops being a problem… It is not to/till age 5 or 6 often that children completely outgrows their childhood food allergies…. This is because or Longer Term Immune System Memory is about 2 years…..from the last time the food allergen triggered the immune system and why it can take another 2 or 3 years to fully outgrow a babies (childhood) allergy…..and important to note this is why many Vaccines A La, like the COVID-19 vaccine etc.....need "Boosters" to retrain the immune systme to fight this virus.... Because after a few years......it will forget it ever saw this virus before etc... And this it should be noted…..is only present in full term infants……with delayed stomach acid production lasting even longer in Pre-term babies…. Quoting again… “Similarly, the mean acid output in 21-month-old children after histamine stimulation was found to be only 50% of that observed in adults and is roughly similar to adult levels only by the end of the second year of life (54, 55). Therefore, peptic digestion may not be complete during early life, and protein remnants of the diet could act as allergens. Together, these facts may contribute to the higher incidences of food allergies in children.” And what is what noting and very interesting to say the least……antibodies to food allergens have been shown to be passed off to their off spring in mammals…. See again quoting. “When we fed pregnant mice with fish protein in context with anti-ulcer medication, we observed not only allergy induced in the mother animal but also a Th2 bias in the offspring (91).” And why Celiac disease can be inherited from mother to child without a genetic bias being involved…. .it is just our immune system has been preprogramed to avoid gluten, lactose etc…..by our mothers existing food allergy…… and High Stomach acid explains exactly how, why and when a child will outgrow a FPIE allergy. And it is worth noting from the article (paragraph) “Impaired digestion lowers threshold levels of food allergens”. Quoting again… “Moreover, in histamine release test, the dose of native allergen eliciting positive reactivity was 10,000x times lower than with predigested allergen (77). This implies that in settings of impaired digestion, lower levels of allergens may be able to induce hypersensitivity reactions. These data might finally also explain why some food-allergic patients develop symptoms of different intensity at different time points: their actual symptom intensity may depend on the current functional capacity of the digestive system.” IE whether your stomach acid is low at the time of the gluten consumption! To read more about this topic and it’s relation to a gluten allergy read this excellent work by Eva Untersmayr. Entitled "New Study Shows that Antacid Use Leads to More Allergies: Q&A with Eva Untersmayr MD, PhD" https://asthmaallergieschildren.com/new-study-shows-that-antacid-use-leads-to-more-allergies-qa-with-eva-untersmayr-md-phd/ Anybody that has a child with a food allergy should really read these two very authoritative articles…..one as an interview and one as a full citation of the original work on food allergens as a trigger for FPIES (IMO) explaining the childhood diagnosis of NCGS and or Celiac disease in Children. Or any adult still struggling from a food allery ESPECIALLY if they are/were or continue taking PPIs and are still suffering from food allergies! I am not surprised by this anymore……and by now….neither should you be either…. Acts 28:24 "And some believed the things which were spoken, and some believed not." I can only tell you it helped me to treat my co-existing, comorbid Low/NO stomach in helping my many GI symptoms! 2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things” this included. I hope this is helpful but it is not medical advice......but I sometimes with the mounting evidence of Low/NO stomach acid being widespread and common in Celiac disease and/or NCGS and IBS etc. I honestly wonder whether it should be or not??? IBS, IBD, GERD aka Heartburn, UC etc. has a Biderectional Link via the Low/NO Stomach connection/trigger for/ too Celiac disease and this too was recently proven to be true!!! Now it will just take another 15 to 20 years before Medical Science integrates this into their model for NCGS and/or Celiac disease etc.... IMHO or at least I have found this to be true....in my life! To Whomever who read this too the end.....Good luck and God speed on your continue journey(s) in Life! And I wish us all good health soon! Posterboy by the grace of God,
- 1 comment
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- celiac disease
- celiac posterboy
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To All, I came across some research on Lactose intolerance as trigger for a Celiac diagnosis in a Gluten Free eating person recently. And it got me thinking could the approx. 40 Percent of Celiac's patient not responding to a gluten free diet really be Lactose Intolerance instead. Here is the article on Refractory Celiac disease in those Celiac's patients whose disease is not well controlled on a gluten free diet. Then I found this research that shows Lactose (really Casein probably) can be the trigger for a Celiac diagnosis in someone who is Lactose Intolerant. See this thread where I note certain connections in Celiac disease that people have not put 2 + 2 together (yet) to notice these connections. Here is the Abstract on this topic entitled "[Anti-tissue transglutaminase antibodies not related to gluten intake]" from Cows Milk Protein...Instead. https://pubmed.ncbi.nlm.nih.gov/29555204/ From the linked thread on Refractory Celiac disease.....so I won't have to type it all again... I will quote the full abstract for those who might be following this. Abstract "Introduction: Anti-tissue transglutaminase antibodies (tTG) have high specificity for coeliac disease (celiac disease). However, positive anti-tTG antibodies have been described in non-coeliac patients. Aim To assess positive anti-tTG antibodies not related to gluten intake. Patients and methods: Retrospective review and follow up conducted on patients with suspected celiac disease (increase anti-tTG levels and gastrointestinal symptoms) but with atypical serology results, positive anti-tTG with gluten free diet and a decrease in anti-tTG levels despite gluten intake. Results: A total of 9 cases were reviewed in which 5 cases had Marsh 3 involvement in the initial biopsy, and were diagnosed with celiac disease (Group A). They began a gluten free diet and also a cow's milk protein (CMP) free diet because of their nutritional status. When CMP was re-introduced, anti-tTG increased, and returned to normal after the CMP was withdrawn again. The other 4 patients had a normal initial biopsy (Group B). Gluten was not removed from their diet, but they started a CMP free diet because a non IgE mediated CMP allergy was suspected. Symptoms disappeared, and anti-tTG was normal after CMP free diet with gluten intake. All the patients had susceptibility haplotype HLA DQ2/DQ8. Conclusions: CMP ingestion after an exclusion diet can induce an increase in anti-tTG in some coeliac subjects. CMP can produce this immune response if there were no gluten transgressions. This response has also been observed in non-IgE mediated CMP allergy patients with the susceptibility haplotype HLA DQ2/DQ8." IF you know it wasn't the gluten then Milk/Dairy is the next logical thing to removed from your diet! And there should be more awareness of this connection and why I started this thread so people can reference it in the future. Often 44% is quoted as the percent a first degree relative might have of going on to develop Celiac disease when one relative has it.... This possibility of Casein Protein also triggering a Celiac diagnosis explains this figure/connection nicely! We also know becoming low in Thiamine can trigger thin our villi and trigger a Lactose Intolerance in the process . It is an Elegant Theory! I would love to hear other's people's insights and opinion's on this exciting research. IF this is true then It (removing Dairy/Lactose/Caseins from their diet) could really help those Refractory Celiac disease still suffering from an unknown cause such as removing Dairy (Casein) from their diet to see if their Refractory Celiac disease doesn't THEN get better. The above research PROVES IT is happening. And 40 Percent is a common rate for whic Lactose Intolerance occurs, at least in part, in certain ethnicity's??? Is this also happen in Celiac patients at a similar rate the Doctor's haven't figured this out yet??? I hope this is helpful but it is not medical advice. Posterboy,
- 4 replies
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- casein
- cows milk protein
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I have been very sick for over 2 months and have lost over 26 lbs. Haven't been able to eat without getting sick. I have started a gluten free diet and am starting to feel a little better. I had the blood test done for Celiac's and am unable to understand the results. Can someone please help me with this? Is these positive or negative results? My doctor was not able to explain. Thanks in advance.
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- celiacs disease
- gluten intolerance
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Let my start by giving a brief summary of what I’ve been diagnosed with. Just over the past year I’ve been diagnosed with Celiac, EOE, lactose intolerance, soy allergy, tree nut allergy. Most recently diagnosed with Ulcerative Colitis. The Colitis came 8 months after having found out I had celiac. I have never had problems with gluten in my life. Dairy was something I had to eliminate because of the excrutiating stomach pains I would get from it. But I can have gluten any day and not have a problem. I was diagnosed with a biopsy and followed by bloodwork. But who’s to say that dairy wasn’t the cause? I just feel like the GI was very quick to jump on the diagnoses without fully understanding my medical history, prescriptions I’ve took in the past ie long term antibiotic use, accutance, and 7 years of constant NSAID use.
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- celiac
- esophogitis
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