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Celiac Disease & Gluten-Free Diet Blogs

  • kareng's Blog
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  • An Unmistakeable Journey
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  • My tummy used to hurt....
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  • What do I eat now?
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  • The Patient Celiac
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  • Trials and Tribulations
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  • Cee Cee's Blog
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  • 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
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  • debnak's Blog
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  • Ellenor Whitty's Blog
  • Mama Me Gluten Free
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  • Scott's Celiac Blog
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  • Gluten Freedom
  • Angie Baker
  • Kimberly's Blog
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  • Shelby
  • Reinhard1's Blog
  • Silly Yak 08's Blog
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  • NotMollyRingwald's Blog
  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
  • num1habsfan's Blog
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  • Celiac-Positive
  • Jason's Mommy's Blog
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  • Lauren Johnson's Celiac Blog
  • I love my plant Cactus <3
  • Chele's Blog
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  • Blues Boulevard
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  • Inspiration
  • Cindy Neshe's Blog
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  • What I've Learned
  • Da Rant Sheet
  • Michael Fowler's Blog
  • Living in Japan with Ceoliac Disease
  • mkmaren's Blog
  • MJ
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  • x1x_Stargirl_x1x's Blog
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  • Joe pilk
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  • My Blog
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  • GlutenFreeLexi's Blog
  • drewsant's Blog
  • SadAndSick's Blog
  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
  • Guth 101's Blog
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  • Gail Marie's Blog
  • Healthy Food Healthy You
  • SydneyT1D - Diabetic and Celiac YouTuber!
  • GFGF's Blog
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  • SMAS: www.celiac.com
  • gardener1's Blog
  • Naezer's Blog
  • JordanBattenSymons' Blog
  • JillianC
  • Sugar's Blog
  • Blanche22's Blog
  • Jason's Blog
  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
  • ohiodad's Blog
  • Newly Self Diagnosed?
  • misscorpiothing's Blog
  • anshika_0204's Blog
  • Petroguy
  • abqrock's Blog
  • WhoKnew?'s Blog
  • Soap Opera Central
  • nurcan's Blog
  • Cindy's Blog
  • Daughter_of_TheLight's Blog
  • nopastanopizza's Blog
  • w8in4dave's Blog
  • Mr J's Blog
  • Rachel Keating's Blog
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  • krisb's Blog
  • deetee's Blog
  • CAC's Blog
  • EmilyLinn7's Blog
  • Teri Kiefer's Blog
  • happyasabeewithceliac's Blog
  • quietmorning01's Blog
  • jaimekochan's Blog
  • Cheryl
  • Seosamh's Blog
  • donna mae's Blog
  • Colleen's blog
  • DawnJ's Blog
  • Gluten Challenge
  • twins2's Blog
  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
  • Gabe351's Blog
  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
  • deacon11's Blog
  • Nyxie's Blog
  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
  • Oreo1964's Blog
  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
  • april anne's Blog
  • 4xmom's Blog
  • benalexander60's Blog
  • missmyrtle's Blog
  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
  • aheartsj's Blog
  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
  • SmidginMama's Blog
  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
  • Ivanna44's Blog
  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
  • Sandra Lee's Blog
  • carlyng4's Blog
  • totalallergyman's Blog
  • Kim
  • Vhips
  • twinsmom's Blog
  • Newbyliz's Blog
  • collgwg's Blog
  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
  • happybingf's Blog
  • Carla
  • jaru24's Blog
  • AngelaMH's Blog
  • collgwg's Blog
  • blueangel68's Blog
  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
  • Aboluk's Blog
  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • What’s new in hydraulic fittings?
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • What’s new in hydraulic fittings?
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • User Is it safe to use GB WhatsApp pro in 2024?
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • snowcoveredheart's Blog
  • Gluten Free Nurse
  • Gluten-Free Frustration!
  • Melody A's Blog
  • novelgutfeeling's Blog
  • Trouble Eating Out Gluten-Free...Good or Bad?!
  • dilsmom's Blog
  • theceliachusband's Blog
  • amanda2610's Blog
  • Pancreas and Celiac Disease Link?
  • epiphany's Blog
  • Patty55's Blog
  • The Latest Gluten-Free Food Recalls
  • kenzie's blog
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Found 21 results

  1. To All, I came across this new research recently and I thought it was worth sharing entitled "Gut microbiome–micronutrient interaction: The key to controlling the bioavailability of minerals and vitamins" https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9311823/ I have only had a chance to scan it but I thought it would be a good resource because this question comes up a lot and it is an interest to several forum participants. I am thinking of @Blue-Skybut others can join into the fun as well! Blue Sky read it in its entirety and summarize the "Highlights" if you have the time......I have only had time to briefly scan it myself (as I mentioned) but I thought you might enjoy reading it in its entirety.....if you have the time and interest. I hope this is helpful but it is not medical advice. Posterboy,
  2. Celiac.com 12/28/2018 - Beyond a few teaser studies, we don’t know enough about whether the individual micro-biome might play a role in the development of celiac disease and inflammatory bowel disease. Top celiac researcher Alessio Fasano, together with colleague G. Serena, recently presented an overview of current knowledge regarding the contribution of the individual micro-biome to celiac disease and inflammatory bowel disease. Their discussion includes a particular focus on how probiotics may be used as potential preventive therapy for CIDs. They are both affiliated with the Mucosal Immunology and Biology Research Center and Division of Pediatric Gastroenterology and Nutrition, Massachusetts General Hospital for Children - Harvard Medical School, Boston, MA, USA. As part of their presentation, they write that, globally, cases of chronic inflammatory diseases (CIDs) are undergoing a steep rise. This rise, together with limited effective strategies for slowing these disease explosions demands deeper knowledge of their physical mechanisms in order to reduce the adverse effects of the diseases on children. Several cross-sectional studies have shown a connection between intestinal microbial imbalance and active disease. Unfortunately, they note, these studies do not demonstrate any connection between changes in microflora as a factor in disease development, and so do not suggest any promising directions to explore for possible treatments. Fasano and Serena say that additional studies are needed to show conclusively whether intestinal dysbiosis plays a part in triggering CIDs. Furthermore, given the complexity of the microflora interaction with the host, it is necessary to design a systems-level model of interactions between the host and the development of disease by integrating micro-biome, metagenomics, metatranscriptomics, and metabolomics with either clinical or environmental data. In their overview, Fasano and Serena discuss the current knowledge regarding the contribution of the individual microbiome to celiac disease and inflammatory bowel disease. Their discussion includes a particular focus on how probiotics may be used as potential preventive therapy for CIDs. The article includes a paywall, but you may find it at: Adv Exp Med Biol. 2018 Dec 20. doi: 10.1007/5584_2018_317

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  4. Celiac.com 04/05/2022 - You have just been diagnosed with celiac disease. Wonderful! Now all your gastro problems, aches and pains and fatigue and food allergies will go away. All you need to do is maintain a gluten-free diet—NOT! Many—if not most—of us who are gluten intolerant have quickly found our various health problems, sadly, do not go away simply by eliminating gluten from our lives. In fact, our health problems may increase over time. Many futilely and desperately search in vain for “hidden” gluten which they are sure must be present in something they missed causing them problems. If you are among the lucky ones whose health fully recovers after starting a gluten-free diet, great! The fact is, your gastrointestinal tract and immune system may have been under attack for years. Malabsorption is likely to have caused years of vitamin, mineral, and amino acid deficiencies resulting in damage to your body systems. You may have acquired various other autoimmune conditions along the way. If you are diagnosed over age 40, your body systems may be slowing down and not able to fully recover. The mix of beneficial bacteria and microorganisms which inhabit your gut may have become altered, depleted, or in complete disarray. Your stomach may no longer be producing a sufficient quantity of stomach acid, affecting your ability to digest food and absorb essential vitamins and minerals. Intestinal permeability and perhaps a thymus gland impaired by mineral and vitamin deficiencies may have resulted in the acquisition of multiple food allergies and intolerances. Vitamin B12 deficiency could have caused permanent neurological damage. Bones may have weakened. There may be weak, brittle and malformed finger and toe nails, skin rashes, bruising, and inflammation. Fatigue and muscle pains may be present. The list goes on. So what can one do? Low Stomach Acid After a diagnosis of celiac disease or gluten intolerance , you should first immediately assess if you have a low stomach acid condition. Low stomach acid or hypochlorhydria will continue to cause malabsorption problems and vitamin, mineral and amino acid deficiencies. Hypochlorhydria can lead to multiple food allergies. Low stomach acid also allows potentially harmful bacteria and microorganisms to colonize the stomach where they should not be at all. The stomach cells which produce stomach acid also produce a substance called “intrinsic factor” which is necessary to allow the intestine to absorb vitamin B12. If you have low stomach acid, intrinsic factor may be low and you may not be able to absorb vitamin B12 sufficiently. In this case, sublingual or “under-the-tongue” vitamin B12 tablets can be taken to improve absorption. In some cases, vitamin B12 injections are necessary to prevent pernicious anemia. During digestion, stomach acid levels normally increase. The higher acid level results in a secretion of hormones which, in turn, signal the pancreas to release digestive enzymes and acid-neutralizing bicarbonate ions into the small intestine to complete the digestion of contents leaving the stomach. Maintaining a normal stomach acid level is, thus, crucial for digestion in both the stomach and intestine. Low stomach acid is also present in the vast majority of heartburn sufferers, and improper digestion due to low acid is the cause of most heartburn. Taking acid suppressors for heartburn is exactly the wrong thing to do if you have low stomach acid. Taking an acid supplement to normalize digestion can actually prevent heartburn in most cases. An excellent reference on stomach acid is the paperback book Why Stomach Acid Is Good for You by Jonathan V. Wright, M.D. and Lane Lenard, Ph.D. Low stomach acid can be treated by taking digestive enzymes and an acid supplement, such as betaine HCl, with every meal, likely for the rest of one’s life. There are many digestive enzyme formulations available, and the choice depends on your individual metabolism. I prefer the pricey but high-quality fungal derived enzymes from Enzymedica, and take one Carbo capsule with every meal. The Carbo formulation has a modest level of protease enzymes. High levels of protease can cause a burning sensation in the bowels in some people, including myself, which normally goes away after a few weeks of use. Since I am mostly vegetarian, my need for protease to digest meat and proteins is reduced. Betaine HCl is available in tablet form, or as 10-grain capsules containing powdered betaine HCl, which works faster. You need to adjust the number of betaine HCl capsules to suit your low acid condition, and this usually means taking more than just one or two capsules with each meal. The number is adjusted by increasing it until you experience a warm sensation in your stomach, and then backing off by one capsule. I take three 10-grain capsules with breakfast and lunch, and six with dinner. I buy quantities of 250 capsule bottles of Solaray High Potency HCl from a discount health food company over the internet at a very reasonable price. Enzymedica products can also be purchased at discount over the internet. Treating hypochlorhydria greatly reduced or eliminated my allergic responses to numerous foods. A quick and simple test for low stomach acid makes use of fresh baking soda. You should not be taking antacids or acid suppressors to perform this test. Stomach acid and baking soda react to form carbon dioxide gas. First thing in the morning, before eating or drinking, add one quarter teaspoon of baking soda to an eight ounce glass of water. Mix, drink, and start timing for up to five minutes. You should normally belch within two to three minutes if your stomach acid level is adequate. Rapid and repeated belching may mean excessive stomach acid is present. Late or no belching indicates low stomach acid. Acid levels can be confirmed by measuring stomach pH using a small radio capsule (Heidelberg capsule) that is swallowed, a test which some gastroenterologists or naturopathic doctors can perform. Probiotics Probiotics provide beneficial microbes to help replace and restore order to the bacteria and micro flora which reside in the gastrointestinal tract. Celiac disease, hypochlorhydria, immune system disorders, and accompanying gastrointestinal distress can wreck havoc on the balance and mixture of the beneficial and necessary micro flora of the gut. Low stomach acid permits entry of undesirable and pathogenic bacteria. Malabsorption results in an excess of undigested nutrients in the gut, feeding and promoting an overabundance of undesirable bacteria species. Taking a probiotic supplement helps to re-colonize the gastrointestinal tract with beneficial bacteria which, in turn, displace the undesired bacteria. Probiotics come in the form of foods, such as yogurt and kefir containing live cultures of beneficial bacteria, or in capsule, tablet, liquid or powdered form. Choosing a probiotic may not be easy. Research on probiotics is a very young field, and which species of bacteria provide the greatest benefit remains uncertain. You may need to try a number of different probiotic products to find one that best suits your needs. A probiotic containing a mixture of a number of different bacteria species might be more likely to provide the bacteria combination that works for you. Ideally, a dose of probiotic should provide billions, 10, 20, or even 30 billion or more bacteria, to effectively colonize the bowel. Probiotic capsules which provide such a high dosage are expensive. A good yogurt or kefir is a much more cost effective probiotic providing many billions of bacteria per serving. Yogurt and kefir are both fermented milk products, but kefir contains yeast in addition to bacteria. Sensitivity to yeast is a common problem among celiacs, and, hence, kefir may not be suitable for everyone. Soy yogurt and kefir are also available if you are sensitive to dairy products. Some health food stores can provide yogurt and kefir made with goats milk if cow’s milk is a particular problem. Labels on some probiotic products warn that flu-like symptoms may result during the first few weeks of use and recommend a lower dose until the symptoms disappear. Personally, I consume a plain yogurt, without gelatin or corn syrup, preferring Nancy’s Yogurt. I had a six month bout of diarrhea after a prolonged summer cold. I had been taking a probiotic capsule, and decided to switch to yogurt to provide a larger and cheaper dose of bacteria. The website for Nancy’s Yogurt, which contains six live bacteria cultures, was the only one which provided a bacteria count from an independent laboratory. Nancy’s Yogurt seemed to be instrumental in finally clearing up the diarrhea problem for me. I consume a heaping tablespoon of yogurt on each of two rice cakes every morning and two heaping tablespoons on my salad at dinner. Depending on the age of the yogurt, this provides up to over 30 billion bacteria per two tablespoon serving. I have also tried Stonyfield Farms Yogurt, which also contains six bacteria cultures, but the product is “runny” compared to Nancy’s firm texture. I have not yet tried Mountain High Yogurt, containing five bacteria cultures, which may be another good alternative. I suggest you contact yogurt makers about their bacteria content if you try other brands. However, such information is not always reliable. Nails Your nails are a barometer to your health and provide a good visual aide in recognizing vitamin and mineral deficiencies and other problems. White spots and poor nail growth can indicate a zinc deficiency. Thin, brittle, spoon or concave shaped nails, and ridges running lengthwise indicate possible iron deficiency. A deficiency in vitamin A can cause slow growing brittle nails lacking pink a glow underneath. Vitamin C, folic acid, or protein deficiency can cause hangnails. A deficiency of B vitamins causes fragility, with horizontal or vertical ridges. A deficiency of vitamin B12 leads to excessive dryness, very rounded and curved nail ends, and darkened nails. Splitting, thin, chipping, or peeling nails may mean low stomach acid or low sulphur amino acid. White bands across the nails can indicate a protein deficiency. Probiotics can help fend off nail fungal infections by displacing yeasts and fungi in the gut. A host of medical problems such as thyroid, kidney, and diabetes conditions can be indicated by various malformations and discolorations of the nails. For more on these medical conditions try reading Nail Abnormalities: Clues to Systemic Disease by Robert S. Fawcett, M.D., M.S., Sean Linford, M.D., Daniel L. Stulberg, M.D. I developed a problem with nails deteriorating on the edges of the large toe nails and on one edge of the thumb and index finger of the right hand. In addition, for years I had a chronic periodic swelling and inflammation of the toes around the toe nails. When I began taking betaine HCl for hypochlorhydria, the nail deterioration seemed to stop, but there was little or no nail growth to repair the damage. Searching the internet for solutions, I came across websites which suggested that supplementing with MSM (methylsulfonylmethane) frequently resulted in increased nail growth as well as improved hair condition. MSM is a sulfur compound, and numerous health benefits have been claimed for it for which I cannot vouch. Sulfur is a component of keratin, and keratin is a protein important for the maintenance and growth of nails, hair and skin. MSM has a bitter taste, but it does not leave an aftertaste. The powder can be mixed with fruit juice, if desired. I began taking one half teaspoon of powdered MSM in a glass of water once daily, and soon noticed an apparent increase in nail growth after a few weeks. Encouraged, I began to take one half teaspoon MSM twice daily, in the morning and evening. I also began taking 500 mg L-methionine, an essential sulfur amino acid, twice daily. This increased nail growth even more, and, quite unexpectedly, within two weeks the chronic periodic swelling and inflammation of the toes completely ceased and has never returned to this day (I also noticed my hair seemed softer and had more luster, but, hey, us males aren’t supposed to care about such things). I started taking MSM in January 2003. I’ve had a few relapses resulting in some temporary nail deterioration, especially during the six month bout of diarrhea. Consuming yogurt seemed to help clear up the nail problem as well as the diarrhea. I also now have further increased my take of MSM powder to a heaping teaspoon in water twice daily with no side effects noticed. After nearly two years my nails are almost completely normal and healthy. Only the slow growing large toe nails still show any obvious signs of the prior condition, and they are nearly fully grown back and healthy. I buy MSM powder in 35 oz (1000 g) containers at discount over the internet. Vitamins, Minerals and Amino Acids Our intestines have been damaged. We may have low stomach acid. We may be vegetarian. Our metabolisms differ. Our lifestyles differ. All of these factors affect how nutrients are absorbed and how much of each nutrient we require. Does that multi-vitamin/multi-mineral supplement supplying the recommended daily allowance (RDA) of vitamins and minerals really meet your needs? Remember, these are the amounts needed to maintain a healthy normal individual. You need to look at your own condition to determine the amount of vitamins and minerals you need. This is no easy task. I am still trying to deal with it myself. Wouldn’t it be nice if there were some little meter we could poke ourselves with, much like the glucose meter used by diabetics, that could tell us which vitamins and minerals and amino acids were low and what and how much we needed to take? After first being diagnosed with celiac disease, you are probably deficient in numerous nutrients. Once on a gluten-free diet, many of these deficiencies will return to normal levels. Some may not. In addition, some nutrients, such as vitamin B12, may not be sufficiently absorbed via the intestine, and must be take sublingually or by injection. Paradoxically, some of the very nutrients needed to repair the intestine so that it can absorb them are not being absorbed because of the damage to the intestine. Deficiencies may require higher than RDA amounts, at first, which must be reduced, later, to avoid overdosing. Without some form of testing and monitoring to determine our need for and levels of nutrients, there is no good way to manage our nutrient needs. I have already suggested that your nails can provide a clue to some deficiencies. Are there tests which can help us decide what we need? Yes, there are tests which can provide you with serum levels of many nutrients. But these tests can add up and become very costly if tests are done for many nutrients and if follow up tests are performed. Some clinical labs offer package deals which might not be a bad idea for an initial assessment of your health condition. For example, many Web sites offer various nutrient blood tests. I do not think your insurance company is going to be willing to pay for a multitude of tests and follow up tests. A few well-chosen tests may fit within your budget. If you have the means, having the test information is better than not having it. Also, if you can find and afford a good doctor or clinical nutritionist or naturopath to work with you, so much the better. If doctors and tests are not within your means, self-education and trial and error is an alternative approach. Besides books and libraries, the internet has a wealth of helpful websites on nutrition and nutrients. One of the best websites is the Linus Pauling Institute’s Micronutrient Information Center which provides an excellent source of information on vitamins, minerals and some other nutrients. This website also offer good information on vitamins and minerals: https://www.springboard4health.com/notebook/ Amino acids, the building blocks of protein, are also important. 22 amino acids are used in human metabolism. Some amino acids can be synthesized by the body, but there are 8 essential amino acids which can only be obtained from diet. The following website provides a good overview of the amino acids: https://www.springboard4health.com/notebook/cat_proteins.html Additionally, you need to know how much of these nutrients your diet may be providing. The USDA National Nutrient Database for Standard Reference provides a comprehensive list of nutrients from a huge database of foods and food products. Just remember that the amount of a nutrient given for a food does not represent how much of that nutrient your body will actually absorb. In some cases, the food may have a very high nutrient content, but only a very small percentage will actually be absorbed because the nutrient is not in a readily absorbable form. By noting your symptoms and health condition and comparing them to symptoms caused by nutrient deficiencies, you may be able to determine or guess which nutrients you may be lacking. As similar symptoms can be caused by deficiencies of any number of other nutrients, the task is not easy. You may be able to correct the deficiency by including in your diet foods rich in the particular nutrient. You may need to take the nutrient as a supplement to insure sufficient absorption. You also must determine the dose of supplementation you require. In order to be able to assess whether the supplementation is improving your symptoms and health, you must add only one supplement at a time and make no major changes to your diet, and it may take days or weeks or months to note if the symptoms improve. This process can easily become tedious, time-consuming, expensive, and frustrating. If you have narrowed down possible nutrient deficiencies, you may opt to get tested for those particular nutrients. Vegetarians also have special needs, as there are some nutrients better provided by animal products in the diet. The American Dietetic Association has a comprehensive paper on Vegetarian Diets which discusses these nutritional needs. Vegetarians must make sure their diets are sufficient in protein (essential amino acids), iron, zinc, calcium, vitamin D, riboflavin, vitamin B12, vitamin A, n-3 fatty acids, and iodine. Higher RDA levels and supplementation of some of these nutrients may be necessary to maintain proper levels. Malabsorption caused by celiac disease compounds the likelihood of deficiencies. Here is an example of tracking down a deficiency problem. A symptom I have been dealing with is fatigue. I take a multivitamin/mineral supplement, sublingual vitamin B12, plenty of vitamin C, plus additional supplements. At first, I suspected adrenal fatigue and achieved some limited relief from fatigue by drinking salted water several times daily to replace lost sodium caused by an insufficient level of the hormone, aldosterone, produced by the adrenals which regulate sodium retention in the kidneys. But lately, salted water is not having much affect, possibly because my aldosterone level is improving. In addition to fatigue and lack of energy, I was experiencing episodes of daytime drowsiness while driving to work. In a self-experiment supplementing with tin in the form of stannous chloride, I actually seemed to have completely cured myself of daytime drowsiness. However, fatigue still remains a problem. Evaluating my supplements and considering which nutrient deficiencies are likely to cause fatigue, I noted that my multivitamin/mineral supplement provides only 10 mg iron. The RDA of iron for adult males is 8 mg and for pre-menopausal adult females is 18 mg. However, vegetarians face a lower bioavailability of iron from their diets. In meat, iron is available in a “heme” form that is more readily absorbed than the inorganic form of iron found in plants. Red meat and spinach both have a high iron content. 20% of the heme iron available in a lean steak is absorbed, but only 2% of the iron in cooked spinach is actually absorbed. The iron RDA for vegetarians is 14 mg for men and 33 mg for pre-menopausal women. Physical activity can also deplete iron stores. Sports activities, exercise, and heavy labor can raise the daily requirement for iron. Any bleeding causes iron depletion. A loss of one ml of blood results in a loss of 0.5 mg iron. Low stomach acid results in poor iron absorption, and intestinal damage from celiac disease often causes iron deficiency. Other dietary factors also affect how much iron is absorbed. Vitamin C consumed in the same meal as non-heme iron improves the absorption of the non-heme iron by up to 50%. Heme iron also increases the absorption of non-heme iron. Tea, coffee and certain types of fiber (eg. phytate) can inhibit the absorption of iron. Taking a look at myself, I am mostly vegetarian. I have low stomach acid. My intestines may still be impaired from celiac disease, and reactions to food intolerances or allergies could also impair absorption. I sometimes experience loss of blood from rectal bleeding through an anal fissure as a result of bowel distress. I do a long series of stretching exercises every morning, and my work involves moderate physical activity. Suddenly, a supplement providing only 10 mg of iron daily seems totally inadequate for my needs. Iron deficiency could definitely explain my fatigue. Recently, I have begun daily supplementation of iron in the form of 28 mg iron from ferrous gluconate in addition to the 10 mg of iron I already take. It is too soon to tell if iron supplementation is improving my fatigue, but I do seem to be a little less fatigued. Hopefully, I will see continued improvement. Food Allergies and Intolerances Multiple food allergies often accompany celiac disease. In addition, temporary intolerances to dairy products and sugars may result from celiac disease. Enzymes which digest lactose and various other forms of sugar are produced in the lining of the small intestine. Production of these enzymes is impaired by damage to the intestine from celiac disease. Sugars and lactose are thus not properly absorbed. Low stomach acid, if present, also results in incomplete digestion of proteins, fats and carbohydrates. Damage to the intestine results in the intestine being less capable of absorbing nutrients. An accumulation of undigested sugars, and other nutrients promotes an overabundance of intestinal bacteria and other micro flora which feed on the ready supply of unabsorbed nutrients. The secretions and toxins generated by these micro flora can cause gas, discomfort, and other symptoms of intolerance and bowel distress. Intestinal damage also increases intestinal permeability or “leaky gut”. Undigested and normally harmless food proteins can “leak” into the blood stream and into other body systems where they may be identified as intruders, initiating allergic and immune responses. I have come to believe that the thymus gland may also be involved in the acquisition of food allergies. The thymus is located behind the breastbone and is responsible for the generation of T cells, critical to the function of the immune system. Until quite recently, it was thought the thymus stopped producing T cells after puberty when the thymus begins to shrink. However, it is now known the thymus continues to produce T cells in adults and throughout life. Certain regulatory T cells help the immune system decide whether foreign proteins should be tolerated or attacked. If these regulatory T cells are not in sufficient supply, allergic reactions to harmless proteins may result. The thymus is particularly sensitive to malnutrition. Hence, malabsorption from celiac disease or low stomach acid may adversely affect the thymus and its ability to produce regulatory T cells, thus leading to or contributing to multiple food allergies. Maintaining a gluten-free diet allows the gut to heal. In most cases, the intestine will again produce the enzymes to digest lactose and other sugars, and these intolerances may go away. Intestinal permeability will decrease, and food allergies and sensitivities may lessen. The thymus may also recover from malnutrition, if not too severely damaged. If you have low stomach acid, food allergies will continue to be a problem unless you take acid supplementation (eg. betaine HCl) and digestive enzymes with every meal. Some food allergies or sensitivities may not completely go away. To help speed healing, it is probably best to avoid foods which are causing problems. If you have a reaction shortly after consuming the food, typically less than 30 minutes, it may be easy to determine the offending food. Some foods may cause a delayed reaction. It may be hours or even days or weeks before antibody production reaches a level high enough to cause a noticeable reaction. This makes identification of the offending food difficult. Elimination diets can be used to identify which foods are safe and which are not. Stick with eating a few basic foods that you know you can tolerate well, and then add suspected foods to your diet one at a time, allowing sufficient time—days or longer if necessary—to observe a possible reaction. Elimination diets are tedious. Some tests are available which can help to identify possible food sensitivities. These tests include the skin prick test, the RAST (Radioallergosorbent test), the ELISA (Enzyme-Linked Immunosorbent Assay) test, and the newest test, the ImmunoCAP® Specific IgE test (a fluoroenzymeimmunoassay (FEIA) ). The skin prick test is performed in a doctor’s office, a prick for each allergen being tested, and can be expensive. RAST testing uses a blood sample to test for the amount of specific IgE antibodies present. ELISA testing also uses a blood sample, but tests for specific IgG antibodies instead of IgE antibodies (associated with true allergies.) IgG reactions can typically occur hours or days after encountering a food or antigen. The ELISA test can be useful in identifying foods which cause delayed reactions. ELISA tests which can test for 190 or so food sensitivities in one blood draw are available for a relatively modest cost. However, the reliability of ELISA tests depends on the laboratory performing the test, and results between different laboratories vary greatly. RAST test results also vary from lab to lab. RAST tests are being replaced by ImmunoCAP® tests. The ImmunoCAP® Specific IgE test is much more accurate and reliable than the RAST test, and test results are consistent from lab to lab. Costs for ImmunoCAP® or RAST tests can add up as the cost increases for each different allergen being tested for. When I first put myself on a gluten-free diet after years of chronic diarrhea and learning about celiac disease, within a few days I had the first solid bowel movement I could remember in years. But the elation was short-lived. For months afterward, my bowel movement kept changing form from solid to liquid, and the chronic diarrhea kept reappearing. Then, finally, my first breakthrough came. The growing season for melons ended. When melons were no longer a part of my diet, the chronic diarrhea finally disappeared. I had made my first discovery that other foods besides gluten were causing me problems. I began to pay close attention to any reaction or bowel distress that occurred after eating any foods. Soon I was finding foods I had been freely consuming daily and all my life were creating reactions. Fruits were especially troublesome. In response to apples, pears, bananas, oranges, tangerines, hot chocolate, popcorn and more, I was sniffling, experiencing throat irritation, a general malaise, fatigue, and bowel distress within 20 minutes after ingestion. I started to eliminate these foods from my diet. Since, childhood, I have had a chronic throat-clearing problem, and, now, decades later, I finally learned the throat-clearing was due to a sensitivity to corn. I eliminated all corn and products containing corn from my diet, and the throat-clearing finally stopped. Every time I eliminated one food, however, I soon found myself sensitive to a new food. Finally it got to the point where I was reacting to almost everything I ate, even to potatoes and rice cakes. You can imagine the desperation I felt standing in the supermarket produce aisle, one day, hopelessly searching for something I could safely eat. Meanwhile, on the internet I noted that some people were reporting that taking digestive enzymes had allowed them to consume foods they had not been able to eat for years without getting ill. Enzymes were theorized to breakdown proteins into pieces too small to cause reactions. That sounded reasonable to me. So I went to a health food store and bought some digestive enzymes, Enzymedica Digest, to be specific. Taking one capsule with each meal, the effect was immediate. I quickly found myself able to consume at least some foods again without reaction. All seemed to be going well for about a month, until I again started reacting to an increasing number of foods. Now what was I supposed to do? Back to the internet! This time I learned about hypochlorhydria, low stomach acid. Back at the health food store, I bought betaine HCl. Taking betaine HCl and digestive enzymes with every meal once again caused the food sensitivities to go away—and this time stay away. I still keep melons, citrus fruit, and corn, as well as gluten, out of my diet. I rotate other fruits so I do not consume them on consecutive days. I find that new foods I have never eaten before can cause me problems. Montina (Indian rice grass flour) and sorghum flour cause me to have a sore throat reaction. I tried to add avocados to my diet, which I have never eaten before. After eating a couple of avocados a week for a few weeks, I broke out in hives for the first time in my life, an experience I do not want to repeat. I guess the tolerance mechanism of my immune system is now so screwed up, my immune system will no longer tolerate the introduction of any new foods into my diet. As long as I stick with old dependable foods, betaine HCl, and digestive enzymes, I seem to be on the road to recovery. Health Basics While all or some of the above mentioned suggestions may help you fully recover from celiac disease, it is still important to remember the basics of keeping healthy—and that is to eat a healthy diet, keep the weight off, keep active, and exercise regularly. Celiac disease has been associated with diabetes, so it is even all the more important to keep those sugary junk foods and simple carbohydrates under control and out of your diet. In addition to improving mobility and muscle tone, exercise can just plain make you feel better and help keep your bowel movement regular. For years I have been doing daily morning yoga-like stretching exercises, becoming evermore flexible and able to obtain extreme positions as well as great balance control. I began the stretching exercises when I developed pains and cramping in my legs and it became uncomfortable just to bend my legs at the knee. My ankles would also easily buckle while walking up stairs. That was many years ago, and the leg pains and other aches are long gone. I am much more flexible now than I was as a teenager in high school. I find that the exercise almost always helps to induce a bowel movement. Conclusion It took me years to diagnose myself as being gluten intolerant and five more years to discover the steps toward recovery I have presented here. I am still not completely well, but, little by little I am improving. If I had not taken these steps, I would hate to think of the condition I would be in now. If I had had this knowledge years ago and acted on it—think of all the suffering and discomfort I could have avoided. It is my hope that you will use and find this information helpful to speed your recovery so your suffering will not be prolonged needlessly. Feeling ill is no way to live a life.
  5. Celiac.com 11/02/2020 - Many people with celiac disease experience persistent symptoms despite adhering to the gluten-free diet. Different studies have assessed the use of probiotics as an adjuvant treatment for celiac disease. A team of researchers recently set out to to evaluate the efficacy of probiotics in improving gastrointestinal (GI) symptoms and quality of life (QOL) in patients with celiac disease, and used EMBASE, MEDLINE, CINAHL, Web of Science, CENTRAL, and DARE databases to search for randomized controlled trials (RCTs) evaluating probiotics compared with placebo for treating celiac disease, before February 2019. The researchers collected data on GI symptoms, QOL, adverse events, serum tumor necrosis factor-α, intestinal permeability, and microbiota composition. After examining 2,831 records, they found seven articles describing 6 RCTs, totaling 5,279 participants, that met their eligibility criteria for quantitative analysis. Probiotic use increased Bifidobacteria an average of 0.85 log colony-forming units (CFU) per gram. When measured by the GI Symptoms Rating Scale, which measures average difference symptom reduction, probiotics reduced GI symptoms. However, there was no difference in GI symptoms after probiotics when different questionnaires were pooled. There was just not enough data on tumor necrosis factor-a levels or QOL for probiotics compared with placebo. Meanwhile, the team saw no difference in adverse events between probiotics and placebo. Because the overall certainty of the evidence ranged from very low to low, the best the team can say is that probiotics MAY be helpful to celiac patients. The team is calling for high-quality clinical trials to increase the certainty of the data in this matter. Do you have celiac disease, and take probitiotics to help your gut health? Do they help? Share your experience in our comments section. Read more in Am J Gastroenterol. 2020 Oct;115(10):1584-1595. The research team included Caroline L Seiler, Michel Kiflen, Juan Pablo Stefanolo, Julio César Bai, Premysl Bercik, Ciaran P Kelly, Elena F Verdu, Paul Moayyedi, Maria Ines Pinto-Sanchez. They are variously affiliated with the Department of Medicine, Farncombe Digestive Health Research Institute, McMaster University, Hamilton, Ontario, Canada; the Population Health Research Institute, Genetic and Molecular Epidemiology Laboratory, Hamilton, Ontario, Canada; the Hospital de Gastroenterologia Dr C B Udaondo, Buenos Aires, Argentina; and the Celiac Center Beth Israel Deaconess Medical Center and Celiac Research Program, Harvard Medical School, Boston, Massachusetts, USA.
  6. Celiac.com 10/28/2020 - Eating that Thanksgiving turkey and taking probiotics may promote gut healing and improve gluten-free diet response in people with celiac disease. A research team at Canada's McMaster University has found that tryptophan, an amino acid found in high concentrations in turkey meat, along with some probiotics, may help celiacs heal faster, and respond better to a gluten-free diet. The researchers included Bruno Lamas, Leticia Hernandez-Galan, Heather J. Galipeau, Marco Constante, Alexandra Clarizio, Jennifer Jury, Natalia M. Breyner, Alberto Caminero, Gaston Rueda, Christina L. Hayes, Justin L. McCarville, Miriam Bermudez Brito, Julien Planchais, Nathalie Rolhion, Joseph A. Murray, Philippe Langella, Linda M. P. Loonen, Jerry M. Wells, Premysl Bercik, Harry Sokol, and Elena F. Verdu. For their study, the team set out to see if the breakdown of tryptophan by gut bacteria was different in celiac disease, and whether this difference could be targeted as a potential therapy. The team studied three groups: patients with active celiac disease, patients two years after a gluten-free diet, and healthy people. Their findings suggest targeting tryptophan metabolism in the guts of people with celiac disease might help to control symptoms and accelerate intestinal healing. "The only treatment for celiac disease is a strict adherence to a gluten-free diet, which is difficult to follow, and doesn't always lead to complete recovery of the gut or symptom resolution," says Elena Verdu, lead researcher of the study and a professor of medicine at McMaster's Farncombe Family Digestive Health Research Institute. She also holds the Canada Research Chair in Nutrition, Inflammation and Microbiota. Tryptophan is an essential amino acid that is necessary for numerous functions within the body, but which cannot be produced by the body, and instead must be consumed via foods like poultry, chocolate, bananas, and cruciferous vegetables, like broccoli, cabbage and cauliflower. Once consumed, tryptophan is broken down by gut bacteria to produce bioactive molecules (called "metabolites") that interact with receptors in the gut lining that control inflammation. One of these receptors is the aryl hydrocarbon receptor, or AhR, and suboptimal activation of this receptor has been implicated in chronic intestinal inflammation, including inflammatory bowel diseases such as ulcerative colitis and Crohn's disease. Celiacs showed evidence of reduced bacterial metabolism of tryptophan, and their gut microbiota did not appropriately stimulate the AhR pathway, which controls inflammation and protects the gut barrier. These changes improved a bit in patients after two years of a gluten-free diet. Using mice that express the genes for celiac disease, the authors showed that two strains of lactobacilli, bacteria known to breakdown tryptophan, activated AhR and reduced gluten-triggered inflammation. The study findings highlight the potential therapeutic value of targeting tryptophan metabolism in the gut in celiac disease to better control symptoms. Hopefully, we will get studies that look into therapeutic strategies, such as tryptophan supplementation in combination with specific probiotics, that produce AhR ligands from the diet, in celiac patients who do not respond to the gluten-free diet. Read more in Science Translational Medicine The researchers are variously affiliated with the Farncombe Family Digestive Health Research Institute, Department of Medicine, McMaster University, Hamilton, Ontario, Canada; the Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France; the Sorbonne Université, Inserm, Centre de Recherche Saint-Antoine, CRSA, AP-HP, Hospital Saint Antoine, Service de Gastroenterologie, Paris, France; the Division of Gastroenterology and Hepatology, Department of Immunology, Mayo Clinic College of Medicine, Rochester, MN, USA; and the Host-Microbe Interactomics, Animal Sciences Group, Wageningen University, Wageningen, Netherlands.

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  8. Celiac.com 02/26/2021 - Sometimes nothing can beat simplicity, and let's face it, too many foods have too many ingredients. There is probably a direct correlation between the number of ingredients in a food, and whether or not it's considered to be junk food—the more ingredients, the more likely it's junk. That's it. is a company that has taken this concept to heart, and has followed the “KIS” principle—keep it simple! So much so, in fact, that each of their bars contains only fruit and active cultures (bacillus coagulans), and that's it! I love each bar's texture. They're all gluten-free of course, and are soft to bite and chew, and they won't stick to your teeth. Their Blueberry Probiotic Fruit Bar contains only blueberries, dates and cultures, and that's it. There are no added sugars or preservatives in any of their bars, and this bar has a rich blueberry flavor with a hint of dates. Likewise their Mango Probiotic Fruit Bar contains only mangoes and cultures, and if you love mangoes as much I do, this one will quickly become your best friend. Their Fig Probiotic Fruit Bar contains only figs and cultures, and anyone who loves figs will get hooked on it—it's outstanding! Their Banana Probiotic Fruit bar contains only bananas and cultures, and this one is mandatory for anyone who love bananas! In addition to their full-sized Probiotic Fruit Bars with prebiotics and probiotics, That's it. also makes a line of Mini Fruit Bars that you can find at retailers like Costco, which includes the following wonderful flavors: Apples + Blueberries Apples + Mangoes Apples + Strawberries Visit their site for more info.
  9. Celiac.com 04/09/2014 - The human gastrointestinal tract contains approximately 1014 bacterial cells that form a unique, diverse and very dynamic microbial ecosystem also known as gut microbiota. The genomes of all intestinal microbes form the “microbiome”, representing more than 100 times the human genome. The composition of gut microbiota is crucial for human health. Normal gut microbiota enhances digestive processes, produces certain vitamins and nutrients, facilitates absorptive processes, participates in development and maturation of the immune system and limits colonization of the gut by pathogenic microorganisms. It has been demonstrated that the following predominant microorganisms constitute for the normal gut microbiota: Bacteroides, Clostridium, Eubacterium, Veillonella, Ruminococcus, Bifidobacterium, Fusobacterium, Lactobacillus, Peptostreptococcus and Peptococcus. Diet is a major environmental factor influencing gut microbiota diversity and functionality. Abnormalities in the composition of normal gut microbiota, also known as dysbiosis, frequently result in the development of chronic inflammatory, autoimmune and atopic processes not only within the gut but also in the distant body compartments such as skin, exocrine glands, the brain, muscles and joints. It is well recognized that people affected by poorly controlled celiac disease have detectable dysbiosis. Compared to healthy individuals, people with active celiac disease are characterized by higher numbers of Gram-negative bacteria, known to activate pro-inflammatory processes, and lower numbers of Gram-positive bacteria benefiting the gastrointestinal tract and anti-inflammatory responses. Furthermore, recent studies of children with celiac disease showed that even a strict compliance with a gluten-free diet does not completely restore the normal gut microbiota. Di Cagno and colleagues analyzed the composition of gut microbiota in children with celiac disease on a strict gluten-free diet as compared to a group of matched, non-celiac controls. The study showed that the levels of Lactobacillus, Enterococcus and Bifidobacteria were significantly higher in fecal samples from healthy children rather than from celiac children. On the contrary, cell counts of potentially pathogenic microorganisms such as Bacteroides, Staphylococcus, Salmonella, Shighella and Klebsiella were significantly higher in celiac children compared to healthy children. Based on the aforementioned data, it is obvious to propose that probiotics, defined as viable microorganisms benefiting gastrointestinal health, may serve as a valuable addition to the maintenance protocols for those with celiac disease. Well established probiotic effects include: Beneficial effects on dysbiosis including control of yeast (Candida albicans) overgrowth Facilitation of pathogenic bacteria elimination (for example, Clostridium difficile and Helicobacter pylori) Reduction of local and systemic inflammatory responses Prevention of autoimmune and allergic reactions Prevention and treatment of antibiotic-associated diarrhea Normalization of intestinal contractions and stool consistency Reduction of the concentration of cancer-promoting enzymes and metabolites in the gut Prevention of upper respiratory and urogenital infections Cholesterol-lowering activity Experimental data indicate that probiotics can benefit celiac disease. Lindfors K. and colleagues showed that live probiotic, Bifidobacterium lactis, bacteria inhibit the toxic effects induced by wheat gliadin in intestinal epithelial cell culture. Papista C. et al. demonstrated (in a mouse model) that probiotics can prevent intestinal damage of celiac disease. The published data on the beneficial effects of probiotics in celiac patients is limited. Our clinical experience (Institute for Specialized Medicine – www.ifsmed.com) indicates that appropriately selected probiotics significantly reduce diarrhea and bloating in patients with gluten intolerance and celiac disease. Furthermore, we see positive reduction of gluten-associated joint and muscle pain, fatigue and brain fog as well as on gut colonization with yeast. Probiotics also normalize markers of inflammation (for example, C-reactive protein) and markers of mucosal immune responses (for example, fecal secretory immunoglobulin A – sIgA). Typically, the benefits of probiotics administration cannot be seen instantly. It takes at least 4-6 months to see measurable benefits. The choice of probiotics is another difficult issue for an inexperienced consumer. The following probiotic strains may benefit those with celiac disease and gluten intolerance: a. Lactobacillus acidophilus is a species of Lactobacilli which occurs naturally in the human and animal gastrointestinal tract and in many dairy products. The L. acidophilus strain DDS-1 is one of the best characterized probiotic strains in the world. The medicinal properties of L. acidophilus DDS-1 include: production of lactic acid supporting good bacteria in the gut, production of B and K vitamins, prevention of colon cancer, prevention of ‘traveler’s diarrhea’, inhibition of gastric/duodenal ulcers caused by Helicobacter pylori, reduction of symptoms of eczema and atopic dermatitis, reduction of serum cholesterol level, fermentation of lactose and reduction of symptoms of lactose intolerance, and reduction of intestinal pain. b. Lactobacillus plantarum is a Gram-positive bacterium naturally found in many fermented food products including sauerkraut, pickles, brined olives, Korean kimchi, sourdough, and other fermented plant material, and also some cheeses, fermented sausages, and stockfish. The medicinal properties of L. plantarum include: production of D- and L-isomers of lactic acid feeding beneficial gut bacteria, production of hydrogen peroxide killing pathogenic bacteria, production of enzymes (proteases) degrading soy protein and helping people with soy intolerance, synthesis of amino-acid L-lysine that promotes absorption of calcium and the building of muscle tissue, production of enzymes (proteases) digesting animal proteins such as gelatin and helping people with pancreatic insufficiency. c. Lactobacillus casei is a species of Lactobacilli found in the human intestine and mouth. The medicinal properties of L. casei include: production of lactic acid assisting propagation of desirable bacteria in the gut, fermentation of lactose and helping people with lactose intolerance, fermentation of beans causing flatulence upon digestion. d. Lactobacillus rhamnosus is a species of Lactobacilli found in yogurt and other dairy products. The medicinal properties of L. rhamnosus include: production of lactic acid supporting good bacteria in the gut, production of bacteriocins and hydrogen peroxide killing pathogenic bacteria, prevention of diarrhea of various nature, prevention of upper respiratory infections, reduction of symptoms of eczema and atopic dermatitis, affecting GABA neurotransmitting pathway and reducing symptoms of anxiety. e. Lactobacillus salivarius is a species of Lactobacilli isolated from saliva. The medicinal properties of L. salivarius include: production of lactic acid supporting good bacteria in the gut, reduction of inflammatory processes causing colitis and inflammatory arthritis, prevention of colon cancer. f. Bifidobacterium bifidus is a Gram-positive bacterium which is a ubiquitous inhabitant of the human gastrointestinal tract. B. bifidus are capable of fermenting various polysaccharides of animal and plant origin. The medicinal properties of B. bifidus include: production of hydrogen peroxide killing pathogenic bacteria, modulation of local immune responses, production of vitamins B, K and folic acid, prevention of colon cancer, bioconversion of a number of dietary compounds into bioactive molecules. g. Bifidobacterium lactis is a Gram-positive bacterium which is found in the large intestines of humans. The medicinal properties of B. lactis include: production of hydrogen peroxide killing pathogenic bacteria, modulation of local immune responses, production of vitamins B, K and folic acid, prevention of colon cancer. h. Lactococcus lactis is a Gram-positive bacterium used in the production of buttermilk and cheese. The medicinal properties of L. lactis include: production of lactic acid supporting good bacteria in the gut, prevention of colon cancer, fermentation of lactose and reduction of symptoms of lactose intolerance. i. Saccharomyces boulardii is a probiotic strain of yeast first isolated from lychee and mangosteen fruit. Upon consumption, S. boulardii remains within the gastrointestinal lumen, and maintains and restores the natural flora in the large and small intestine. There are numerous randomized, double-blind placebo-controlled studies showing the efficacy of S. boulardii in the treatment and prevention of various gastrointestinal disorders. Potential indications for use of Saccharomyces boulardii in humans include: 1) diarrhea/traveler’s diarrhea/antibiotic-associated diarrhea, 2) infection with Clostridium difficile/pseudomembranous colitis, 3) irritable bowel syndrome, 4) ulcerative colitis and Crohn’s disease, 5) partial IgA deficiency, 6)peptic-ulcer disease due to Helicobacter pylori. Published data also indicate that enzymes produced by S. boulardii can digest alpha-gliadin and related molecules. j. Bacillus coagulans, also known as Lactobacillus sporogenes, is a gram-positive, spore-forming probiotic which is characterized by the increased survival in acidic gastric environment and in bile-acid-associated duodenal environment as compared to the commonly used probiotic microorganisms. Bacillus coagulans do not adhere to the human intestinal epithelium and is completely eliminated in four to five days unless chronic administration is maintained. Once in the intestines, Bacillus coagulans is activated and releases anti-inflammatory molecules or acts indirectly to eradicate organisms in the gut responsible for the inflammatory immune response. Activated Bacillus coagulans produces bacteriocins and lowers local pH by producing L(+) lactic acid that, along with competition for sites of mucosal adherence, works to dislodge and eliminate any antagonizing microbes that may be contributing to an inflammatory response. Bacillus coagulans also produces short-chain fatty acids such as butyric acid, a compound known to support the health and healing of cells in the small and large intestines and to contribute to modulation of the mucosal immune system. To achieve therapeutic responses, the daily dose of the probiotics should be at least 25 billion CFUs (colony-forming units) and above. We recommend taking probiotics on an empty stomach either 20-30 minutes before breakfast or one-two hours after dinner with plenty of fluids. In those taking antibiotics, the time of the probiotic administration needs to be spaced out from that of antibiotics for at least several hours. References: Papista C, Gerakopoulos V, Kourelis A, Sounidaki M, Kontana A, Berthelot L, Moura IC, Monteiro RC, Yiangou M. Gluten induces coeliac-like disease in sensitised mice involving IgA, CD71 and transglutaminase 2 interactions that are prevented by probiotics. Lab Invest. 2012 Feb 13. doi: 10.1038/labinvest.2012.13. Sanz Y, De Pama G, Laparra M. Unraveling the ties between celiac disease and intestinal microbiota. Int Rev Immunol. 2011 Aug;30(4):207-18. de Vrese M, Schrezenmeir J. Probiotics, prebiotics, and synbiotics. Adv Biochem Eng Biotechnol. 2008;111:1-66. Lindfors K, Blomqvist T, Juuti-Uusitalo K, Stenman S, Venäläinen J, Mäki M, Kaukinen K. Live probiotic Bifidobacterium lactis bacteria inhibit the toxic effects induced by wheat gliadin in epithelial cell culture. Clin Exp Immunol. 2008 Jun;152(3):552-8. Raffaella Di Cagno, Maria De Angelis, Ilaria De Pasquale, Maurice Ndagijimana, Pamela Vernocchi, Patrizia Ricciuti, Francesca Gagliardi, Luca Laghi, Carmine Crecchio, Maria Elisabetta Guerzoni, Marco Gobbetti, Ruggiero Francavilla. Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization. BMC Microbiology 2011, 11:219.
  10. Celiac.com 03/28/2019 - You could say that I was pretty spoiled when it came to medical care while growing up. At 12 years old I was diagnosed with juvenile diabetes on my first visit to Children’s Hospital in Boston. Three years later, I was diagnosed with celiac disease at the same hospital in a single visit (blood tests and an endoscopy confirmed the diagnosis, but there was a presumptive celiac disease diagnosis made in less than an hour). My experience seems to contrast the norm: according to the University of Chicago’s Celiac Disease Center, the average child visits eight pediatricians before being accurately diagnosed with celiac disease. During my college years, I deftly managed both conditions with relative ease. I didn’t let my pair of autoimmune diseases stop me from traveling to Italy, Brazil, and Chile and living overseas in Israel and Jordan. I became very good at following a gluten-free diet across different cultures, cuisines, and languages. Overall, I became content with the state of my celiac disease. But that all changed after I graduated from college—the student health center was no longer an option and I was forced to find a doctor on my own for the first time. My first attempt was a somewhat frightening, but ultimately enlightening, experience. After meeting with a physician for what felt like five minutes, he informed me that he was interested in taking some general lab tests, and that he wanted me to schedule a follow-up appointment. “Standard stuff,” I thought to myself. Since I hadn’t seen a doctor relating to my celiac disease since my diagnosis, I asked the physician, “Are there any tests that I should get for my celiac condition? Aren’t I at risk for certain nutritional deficiencies? Are there any supplements I should be taking?” The physician responded with a puzzled look and blurted out, “I’m not sure what you’re talking about.” I left that appointment feeling confused and upset. Was I wrong? I could have sworn a doctor told me at some point to take at least a multivitamin. My ignorance of celiac disease was profound; I thought I was doing a pretty good job of managing it. Until this point in time, it really only affected my lifestyle in two ways—it was always Jack and Diet Coke instead of beer, and meat and veggies instead of pasta and sandwiches. After a basic Internet search, I discovered that it was the doctor who was wrong. There are follow-up tests that are appropriate for someone with celiac disease—especially for someone who hasn’t been seen by a specialist for several years (in my case, nearly a decade). He was also misinformed about supplement use for celiac disease patients, as there is a general consensus that people with celiac disease should take a gluten-free multivitamin. While frustrating, that doctor’s visit turned out to be a life-changing experience. It was at that moment that I decided to take my health into my own hands. Until that point in time, all I knew about celiac disease was that I had to follow a gluten-free diet. I had an Earth-shattering paradigm shift about how celiac disease impacted my life. I immediately immersed myself in celiac disease information by scouring the articles on celiac.com (one of the most popular sources of educational material on celiac disease). I was surprised to find a wealth of information about the ways that celiac disease affects overall health. I went on to order and read the books Cereal Killers by Scott Adams and Dr. Ron Hoggan and Celiac Disease by Dr. Peter Green. Both books provide a great overview of celiac disease and its various manifestations. They also helped me understand the difference between gluten intolerance and celiac disease. Most importantly, they gave me more information on how to take extra steps to manage my celiac disease beyond the gluten-free diet. These books informed me about the most common celiac-induced nutrient deficiencies and touched on supplementation as well. As I plunged deeper into the online world of celiac disease I stumbled upon Gluten-Free Faces, a social media site created just for people with celiac disease. This website is a phenomenal resource that helps people connect with others with celiac disease in your area. Members exchange information on restaurants and recipes, join common interest groups, and share tips on managing celiac disease. In my case, I was lucky to find Elizabeth Smith, a certified nutritionist and creator of www.manageceliac.com. Elizabeth was an immense help. She easily answered all of the questions I had about celiac disease, nutritional deficiencies, and supplementation. During this time, I also had the pleasure of meeting Brian Dean, a registered dietitian with a Masters degree in nutrition. Brian was a tremendous resource in helping me understand the impact of celiac-induced malabsorption and the nutrients that I may be deficient in due to the absence of the major cereal grains from my diet. After researching the issue extensively and consulting regularly with Elizabeth and Brian, it became obvious that there were steps beyond a gluten-free diet that people with celiac disease should take to improve their health. More specifically, those with celiac disease should add essential nutrients to their diet in order to optimize their health and augment their gluten-free diet. These supplements fall into five major categories, summarized below. Full Spectrum Multivitamin Above all else, it is imperative that people with celiac disease take a multivitamin. One of the primary manifestations of celiac disease is nutrient malabsorption. Intestinal villi become damaged during the immunological response to gluten ingestion, blunting nutrient absorption. Even after following a gluten-free diet normal absorption may never fully resume. In fact, a study done by Hallert et al showed that more than half of celiac patients who had been following a gluten-free diet for over 10 years still showed a higher total plasma homocysteine level than the general population, indicating B vitamin deficiencies(1). A celiac-specific multivitamin must contain the fat-soluble vitamins (A, D, E and K) and B-complex vitamins. Most importantly, it must include the anti-anemics of folic acid, vitamin B-12, and iron since anemia is one of the most common complications in people with celiac disease(2). Bone Density Support Another potential complication in both adults and children with celiac disease is an increased risk of low bone density. A recent study showed that 40% of newly diagnosed patients with celiac disease have osteopenia (reduced bone mass, but not severe enough to be classified as osteoporosis) and 26% have osteoporosis(3). This phenomenon occurs for a number of reasons. Firstly, calcium —the most critical bone-building nutrient— is not properly absorbed in people with celiac disease. Further, a significant portion of people with celiac disease are also lactose intolerant, limiting their ability to ingest calcium-rich dairy products. However, calcium alone is not enough for optimal bone health. Vitamin D supplementation is critical due to its role in calcium absorption and utilization. It has been shown that Vitamin D increases calcium absorption by as much as 80%(4). Another critical nutrient that should be included in any bone density-enhancing supplement is magnesium. Magnesium enhances calcium supplementation, as it’s used by the parathyroid gland to regulate calcium metabolism. Without magnesium, calcium is excreted from the body and not retained to perform its essential functions. Several studies have shown that magnesium deficiency alters calcium metabolism and the hormones that regulate calcium(5). Intestinal Healing / Strenghtening Nutrient Intestinal damage is a hallmark sign of celiac disease. It’s well understood that villus atrophy caused by the autoimmune-mediated response to gluten is the underlying cause of poor nutrient status commonly seen in the celiac disease population. However, a gluten-free diet is insufficient for intestinal repair. Ciacci et al reports that more than half of diagnosed and treated celiac disease patients have clinically damaged intestines, as determined by biopsy. In addition, 23% of cases were determined to have severe intestinal damage(6). Furthermore, in a recent study conducted by the Mayo Clinic, it was found that only 37% of subjects showed mucosal recovery after two years on a gluten-free diet. After five years, this number increased to just 66%(7). Fortunately, there are a number of nutrients that can be supplemented to promote the healing of the intestinal lining. These nutrients include zinc, glutamine, and citrus bioflavonoids, among others. Probiotics Dr. Alessio Fasano of the University of Maryland’s Celiac Disease Center believes that probiotics may one day provide a cure for celiac disease(8). While this technology does not yet exist, probiotics have already been used to treat many illnesses and diseases pertaining to the human digestive system including irritable bowel diseases, intestinal infections, and celiac disease(9). Celiac disease patients are vulnerable to dysbiosis, an imbalance of bacterial strains in the gut. In a study of gut microflora in patients both with and without celiac disease, researchers determined that patients with celiac disease have a much higher total and gram negative bacteria count. Bacteroides and E. coli were significantly more abundant in celiac disease patients with active disease, while those with inactive disease and those without celiac disease exhibited a much higher ratio of probiotic bacteria(10). In a literature review, Salminen et al determined that probiotics are clinically effective treatments for disorders of the gut stemming from dysbiosis(11). In a recent study by Lindfors et al it was concluded that the live B. lactis bacteria may directly counteract the harmful effects of gluten(12). A 2010 study published by De Palma et al found that the use of probiotics significantly reduced intestinal inflammation of celiac disease affected cells in vitro(13). Enzymes Pancreatic exocrine insufficiency (reduced pancreatic enzyme secretion) is a consequence of many diseases of the pancreas, as well as extrapancreatic diseases like celiac disease(14). Pancreatic enzymes are essential in the digestive process(15). Supplementation of these enzymes aid in the breakdown of fats, proteins, and carbohydrates. The benefit of pancreatic enzyme supplementation is clinically significant for people who have compromised digestion, such as celiac disease patients(16). Chronic diarrhea is a common symptom of celiac disease patients(17). A study done by Leeds et al examined the effect of pancreatic enzyme supplementation in celiac disease patients with chronic diarrhea. The authors concluded that supplementation of pancreatic enzymes significantly reduced the frequency of diarrhea(15). Pancreatic enzymes are beneficial to patients with celiac disease because they are among the most potent digestive aids available. They help break down food, allowing for further absorption of nutrients. Also, they have anti-inflammatory properties that provide significant benefits to the digestive tract(18). Conclusion Following a strict gluten-free diet is of utmost importance for people with celiac disease. However, there are additional steps that people with celiac disease should take to optimize their health. Since no medications are currently available, the best alternative is supplementation. It is my hope that others will be able to benefit from this ongoing research and that they will decide to take their health back into their own hands. References 1. Hallert C et al Evidence of poor vitamin status in celiac patients on a gluten-free diet for 10 years. Alimentary Pharmacology Therapeutics. 2002;16:1333-1339. 2. Nelson DA. Gluten-sensitive enteropathy (celiac disease): more common than you think. American Family Physician. 2002;66:2259-2266. 3. See J and Murray JA. Gluten-free diet: the medical and nutrition management of celiac disease. Nutrition in Clinical Practice. 2006;21:1-15. 4. Adams S and Hoggan R. Cereal killers: celiac disease and the gluten-free a to z. Waterworks and Celiac.com. 2010. 5. NIH. Magnesium. Office of Dietary Supplements. 2009. http://ods.od.nih.gov/factsheets/magnesium.asp 6. Ciacci C, Cirillo M, Cavallaro R, Mazzacca G. Long-term follow-up of celiac adults on gluten-free diet: prevalence and correlates of intestinal damage. Digestion. 2002;66:178-85. 7. Rubio-Tapia A et al Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet. American Journal of Gastroenterology. 2010;105:1412-1420. 8. Fasano A. Surprises from Celiac Disease. Scientific American. 2009;301(2):54-61. 9. Mennigen R and Bruewer M. Effect of probiotics on intestinal barrier function. Annals of the New York Academy of Sciences. 2009;1165:183-189. 10. Nadal I et al Imbalance in the composition of the duodenal microbiota of children with celiac disease. Journal of Meicald Microbiology. 2007;56:1669-1674. 11. Saavedra JN. Clinical applications of probiotic agents. American Journal of Clinical Nutrition. 2001;73:S1147––S1151. 12. Lindfors K, Blomqvist T, et al Live probiotic bifidobacterium lactis bacteria inhibit the toxic effects induced by wheat gliadin in epithelial cell culture. Clinical and Experimental Immunology. 2008;152:552-558. 13. De Palma G, Cinova J, et al Pivotal advance: bifidobacteria and gram-negative bacteria differentially influence immune responses in proinflammatory milieu of celiac disease. Journal of Leukocyte Biology. 2010;87:765-778. 14. Dominguez-Munoz JE. Pancreatic enzyme therapy for pancreatic exocrine insufficiency. Current Gastroenterology Reports. 2007;9:116-122. 15. Malterre T. Digestive and nutritional considerations in celiac disease: could supplementation help? Alternative Medicine Review. 2009;14:247-257. 16. Roxas M. The role of enzyme supplementation in digestive disorders. Alternative Medicine Review. 2008;13:307-314. 17. U.S. Department of Health and Human Services. Celiac disease. National Digestive Diseases Information Clearinghouse. September 2008. 18. Britton RS, Leicester KL, Bacon BR. Iron toxicity and chelation therapy. International Journal of Hematology. 2002 Oct;76(3):219-228.
  11. This small study suggests that taking probiotics may contribute to brain fogginess and bloating. While it may be good to keep the large intestine (colon) populated with healthy bacteria, taking probiotics in patients with impaired gastrointestinal mobility (e.g. diabetes, celiac disease) may contribute to issues like SIBO where the bacteria may populate in the small intestine instead. https://medicalxpress.com/news/2018-08-probiotic-link-brain-fogginess-severe.html Talk to your doctor about taking a probiotic. Consider modifying your diet to include foods that can help populate the large intestine (e.g. fermented foods), instead of taking a supplement.
  12. Celiac.com 07/12/2018 - Previous research has shown that the oral administration of Bifidobacterium infantis Natren Life Start super strain (NLS-SS) reduces of gastro-intestinal symptoms in untreated celiac disease patients. The reduction of symptoms was not connected with changes in intestinal permeability or serum levels of cytokines, chemokines, or growth factors. Therefore, researchers suspected that the reduction of symptoms might be related to the modulation of innate immunity. To test that hypothesis, a team of researchers set out to assess the potential mechanisms of a probiotic B.infantis Natren Life Start super strain on the mucosal expression of innate immune markers in adult patients with active untreated celiac disease compared with those treated with B. infantis 6 weeks and after 1 year of gluten-free diet. The research team included Maria I. Pinto-Sanchez, MD, Edgardo C. Smecuol, MD, Maria P. Temprano,RD, Emilia Sugai, BSBC, Andrea Gonzalez, RD, PhD, Maria L. Moreno,MD, Xianxi Huang, MD, PhD, Premysl Bercik, MD, Ana Cabanne, MD, Horacio Vazquez, MD, Sonia Niveloni, MD, Roberto Mazure, MD, Eduardo Mauriño, MD, Elena F. Verdú, MD, PhD, and Julio C. Bai, MD. They are affiliated with the Medicine Department, Farcombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON, Canada; the Small Intestinal Section, Department of Medicine and the Department of Alimentation at Dr. C. Bonorino Udaondo, Gastroenterology Hospital and Research Institute at the Universidad del Salvador in Buenos Aires, Argentina. The team determined the numbers of macrophages and Paneth cells, along with the expression of a-defensin-5 expression via immunohistochemistry in duodenal biopsies. Their results showed that a gluten-free diet lowers duodenal macrophage counts in celiac disease patients more effectively than B. infantis, while B. infantis lowers Paneth cell counts and reduces expression of a-defensin-5. This study documents the differential innate immune effects of treatment with B. infantis compared with 1 year of gluten-free diet. The team calls for further study to better understand the synergistic effects of gluten-free diet and B. infantis supplementation in celiac disease. Source: J Clin Gastroenterol
  13. I got test results back from a leaky gut/gut immunity and candida stool and saliva test. Here are the results: I have very low slgA (gut immunity) and a very high yeast colonization in my mouth. The gut immunity is the main one i'm concerned about and have always suspected. I met with nutritionist yesterday and she put me on a food plan and gave me a supplement with the mixture of prebiotics, probiotics and digestive enzymes in them and also an iron supplement. I've been on it since yesterday and actually feel a bit worse today so i'm getting worried already. I really want this to work. She seemed confident i could heal my gut in no time though. Is there anyone who's gone through a similar situation that i can talk to or just anyone with some knowledge on this sort of thing?
  14. I have a few things I would like to talk about. The following are excellent. AL-90 Digestive Enzymes by Allegany Nutrition. Gut-pro by Corganic. Both are Gluten and Corn Free, no fillers, very pure. If you have stopped eating gluten and are still feeling sick etc, corn might be the problem. Many gluten free products use corn as an assumed safe grain substitute. Are you buying into this myth? A Study published in the journal Gut identified that corn gluten caused an inflammatory reaction in patients with celiac disease. “The observation that corn gluten challenge induced an abnormal NO reaction in some of our patients with celiac disease is intriguing as maize is considered safe and is recommended as the substitute cereal in a gluten free diet.” Source: Gut. 2005; 54:769-774. Gluten Free Society’s Stance Corn is a grain. Corn has gluten. Many believe that corn gluten does not induce damage the same way that wheat, barley, and rye do. The fact of the matter is, gluten has not been studied adequately. Most of what we know about celiac disease and gluten have to do with gliadin (the gluten found in wheat only). As a nutritionist with over 10 years of experience guiding those with gluten sensitivity, I have seen corn be a severe problem for the majority of gluten intolerant patients. Many claim that they don’t react to corn and feel fine after eating it. The same can be said of those with silent celiac disease. Remember that a lack of symptoms does not mean that internal damage is not occurring. All of that being said, we should not make assumptions. Common sense and intelligent thought should be used as a basis for our dietary decisions. Gluten aside, consider the following about corn: It is the second most commonly genetically modified food on the planet (soy is #1) Genetic modification of foods continues to kill animals in scientific studies. It is an incomplete protein. It is difficult for humans to digest (ever see corn in your stool?) It is high in calories and low in nutrient value It is a new food to the human genome. It is being used as a staple food for our cattle, fish, chicken, and cars. Cows and fish are not designed to eat grain. (Have you ever seen a fish jump out of a lake into a corn field for supper?) When animals eat corn as a staple they have shorter life spans. Corn fed beef is linked to heart disease, diabetes, cancer, and obesity. Grass fed beef is not. Fructose derived from corn is toxic to the liver and contributes to severe health issues. Corn syrup has mercury in it. The list can go on and on and on… Many consumers bow to the alter of “Gluten Free” packaged foods as if the label is a safety net. “Gluten Free” on the package does not mean that the food is healthy. Do not deny yourself the God given right to be healthy. Remember, corn has gluten. The gluten in corn has not been adequately studied. Many studies to date have shown that corn induces inflammatory damage in those with gluten sensitivity. Almost half of all celiac patients don’t get better on a wheat, rye, and barley free diet. Is their a link between corn and refractory celiac disease? At this point in time we do not know for sure, but 10 years of clinical experience with gluten intolerant patients reacting to corn is enough data for me. Read more at https://www.glutenfreesociety.org/corn-gluten-damages-celiac-patients/#k6zhsrdZMK82e0Vi.99
  15. Celiac.com 10/09/2017 - New trial data suggests that the probiotic strains Lactobacillus plantarum Heal 9 and Lactobacillus paracasei 8700:2 may provide support for the immune system and delay the onset of gluten intolerance in children. The findings, recently presented at the International Celiac Disease Symposium in New Delhi, suggest that Probi's patented probiotic strains have a 'surprisingly consistent' effect on suppressing coeliac autoimmunity and may delay the onset of the disease in children who are genetically pre-disposed to the condition. "To our knowledge this is the first time a probiotic study has been performed on this specific population and the results show immune-supporting properties of these probiotics as well as a potential preventive effect on the development of celiac disease," said Dr Daniel Agardh of Lund University. Agardh and colleagues identified and recruited 78 children with a genetic pre-disposition to coeliac disease. The children were as a subpopulation in a multinational and multiyear autoimmunity study with thousands of children. The randomized, double-blind, placebo-controlled trial lasted six months and found that disease-related antibodies were significantly reduced in the probiotic group and significantly increased in the placebo group during the course of the study. Results show that the probiotic strains had a suppressing effect on celiac autoimmunity and may delay the onset of the disease – with tissue transglutaminase autoantibodies (tTGA) decreased in the treatment group, but increased in the placebo group. In addition, several significant differences were observed between the groups on a cellular level indicating that the probiotic may counteract coeliac disease-associated ongoing immunological and inflammatory response. "This is an excellent example of a well working collaboration between academia and the industry" commented Probi CEO Peter Nählstedt. "We see a growing interest in children's probiotics and these results enable Probi to build a product platform for children." Read more at: Nutraingredients.com
  16. A team of researchers has announced what they are calling a 'pivotal advance' regarding the differential influence of bifidobacteria and gram-negative bacteria on immune responses to inflammatory triggers in celiac disease. Their study provides strong evidence that various intestinal bacteria in celiac patients can influence inflammation, and that dietary probiotics and prebiotics can help improve the quality of life for patients with celiac and other associated diseases, such as type 1 diabetes and various autoimmune disorders. To conduct their study, they the team used cultures of human peripheral mononuclear cells (PBMCs) as in vitro models. This was possible because blood monocytes constantly replenish intestinal mucosal monocytes, and accurately represent an in vivo situation. To duplicate the intestinal environment surrounding celiac disease, researchers exposed cell cultures to Gram-negative bacteria and bifidobacteria they had isolated from celiac patients, both alone and in the presence of disease triggers. They then assessed the effects on surface marker expression and cytokine production by PBMCs. Gram-negative bacteria induced higher pro-inflammatory cytokines than did bifidobacteria. The Gram-negative bacteria also up-regulated expression of cell surface markers involved in inflammatory aspects of the disease, while bifidobacteria up-regulated the expression of anti-inflammatory cytokines. Research team still need to confirm the results in clinical trials on people, but the findings offer the first support for new treatment options that may change how celiac disease is treated and possibly prevented. In the same way the certain foods may contribute to poor health, notes Louis Montaner, D.V.M., M.Sc., D.Phil. Editor-in-Chief of the Journal of Leukocyte Biology, "others can have positive effects. For people with celiac disease, this opens a line of research into new therapies that may be as accessible as a grocer's shelf." SOURCE: Journal of Leukocyte Biology. 2010;87:765-778.
  17. In my work as an author, researcher, and gluten-free advocate, I strive to raise awareness for celiac disease and gluten intolerance because I know that with increased awareness will come more research, more proper diagnoses, and even improved treatment. Illustrating this, studies linking the onset of celiac disease to changes in microbes in the digestive tract are not only addressing the question of delayed onset, but they may lead to new research that could eventually result in a probiotic treatment for celiacs. Celiac disease is an autoimmune disease. The source of this being gluten, a protein found in wheat, barley, and rye, affecting about one percent of the population of 300 million Americans. It works by attacking the villi, the finger-like structures which line the small intestine, resulting in stomach problems and malabsorption of nutrients. Left untreated, the disease can cause severe health conditions and complications such as mental illness, osteoporosis, anemia, miscarriage, and even cancer. Alessio Fasano, professor of pediatrics, medicine and physiology as well as the director of the Mucosal Biology Research Center and the Center for Celiac Research at the University of Maryland School of Medicine, has been researching celiac disease, paying particular attention to the way intestinal “permeability” influences the development of disease. In an article, published in Scientific American, called “Surprises from Celiac Disease,” Dr. Fasano poses the question of why some celiacs, who are born genetically predisposed to develop the disease, develop symptoms later than others. He suggests that reason for this is associated with the microbiome—the community of bacteria or microbes—living in the digestive tract. According to Dr. Fasano, the digestive tract microbiome varies among individuals and even in the same individual over the course of a lifetime. What’s more, Dr. Fasano says they can also have an effect on the genes which are active in their host. Therefore, someone genetically predisposed to celiac disease may have been able to handle gluten for quite some time, but upon shifting of the microbiome, and a subsequent activation of the gluten intolerance gene, the symptoms of celiac disease will show themselves. Not only do Dr. Fasano’s studies shed light into a question that has been perplexing researchers, but it also opens the door to a treatment for, or even prevention of, celiac disease—good bacteria for the digestive track, otherwise known as “probiotics.” I spent years running in circles from doctor to doctor trying to find the cause of my painful symptoms, finally driving me to research my symptoms on my own. I’m grateful to have been properly diagnosed, but managing the gluten-free diet can be a challenge. The prospect of a treatment such as probiotics to offset genetic factors will appeal to many celiacs like myself. Although the treatment for celiac disease is simple, it calls for a lot of work and can be disheartening at times, requiring a total lifestyle change. With Dr. Fasano’s celiac disease research, we can look forward to more research, more awareness, and perhaps another treatment option. Meanwhile, let’s keep doing our parts to raise awareness and funds for celiac disease research.
  18. Celiac.com 04/28/2008 - A life-long gluten-free diet is currently the only treatment for celiac disease. However, many foods thought to be gluten-free actually contain small amounts of gluten, making it difficult to maintain a truly gluten-free diet. Gluten is made up of glutenin and gliadin proteins. Gliadin is only partially digested in the small intestine and the resulting peptides are responsible for the inflammation and intestinal tissue damage in people with celiac disease. Because probiotic bacteria have been shown to digest gluten proteins to harmless peptides, supplementation with probiotics may be beneficial for people with celiac disease. To begin testing this hypothesis, researchers in Finland added probiotic bacteria to cultures of intestinal epithelial cells (cells that line the intestine) to determine their effect on gliadin-induced cellular damage. Gliadin-induced damage to intestinal epithelial cells includes increased permeability of the epithelial layer, alteration of tight junctions between cells (which controls the passage of materials across the intestinal wall), and structural changes such as “ruffling” of the cell edges. Two probiotic bacterial species were evaluated: Lactobacillus fermentum and Bifidobacterium lactis. In this study, B. lactis was able to inhibit permeability caused by gliadin. Additionally, both B. lactis and L. fermentum were able to protect against cell ruffling and alterations in tight junctions. The bacteria alone (without gliadin) did not cause any significant changes to the intestinal epithelial cells. Researchers concluded that Bifidobacterium lactis may be a useful addition to a gluten-free diet. Supplementation with this probiotic appears to be able to reduce the damage caused by eating gluten-contaminated foods and may even accelerate healing after initiating a gluten-free diet. It is important to note the researchers do not suggest that supplementation with probiotics could take the place of a gluten-free diet in the treatment of celiac disease. Lindfors et al. Live probiotic Bifidobacterium lactis bacteria inhibit the toxic effects induced by wheat gliadin in epithelial cell culture - Clin Exp Immunol. 2008 Apr 16.
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