• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
dilettantesteph

Trace Gluten Responsible For Ongoing Symptoms - Study

Rate this topic

Recommended Posts

Jane Anderson writes about a new Fasano study.  There is a link to the study in the article.  Some people with refractory celiac disease responded to a diet designed to limit trace gluten contamination.

 

http://celiacdisease.about.com/b/2013/03/04/study-trace-gluten-responsible-for-ongoing-celiac-symptoms.htm

 

It is nice to see super sensitive celiacs acknowledged by Fasano. 

 

Edited to add article link.  Sorry I forgot it.

  • Upvote 1

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Thanks for posting this. It took me a while to find the link, so here it is: http://celiacdisease.about.com/b/2013/03/04/study-trace-gluten-responsible-for-ongoing-celiac-symptoms.htm

 

This was the diet designed to limit trace contamination:

"For three to six months, the study subjects ate only fresh fruits and vegetables, fresh meats, poultry and fish, eggs, unflavored dairy products and rice. They were allowed to have oil, vinegar, honey and salt, and could drink 100% fruit and/or vegetable juice, Gatorade, milk or water."

 

The results are very positive indeed: 

"At the end of the study, 14 out of the 17 had responded to this diet, which the researchers dubbed the "Gluten Contamination Elimination Diet," and five of the six who had met the criteria for refractory celiac no longer did."

 

;)

Share this post


Link to post
Share on other sites

Whoops, thank you so much.  I must have forgotten to link it.  I'm editing the OP to make it easier for others to follow.  Sorry if that makes your post look weird.

 

Some of the things in the gluten contamination elimination diet I have found to contain some contamination and I need to carefully source them to not react.  I think that with further elimination/challenge dieting, some of the non responsive subjects might see elimination of symptoms too.

 

I just wish that someone would do analytical studies of which foods contain trace gluten contamination.

 

It is very encouraging for those of us who continue to experience symptoms on the gluten free diet.

Share this post


Link to post
Share on other sites

I have been doing a similar diet since January and haven't been glutened in that time. I am wondering where I was getting my cc previously. I am reintroducing foods now, so I guess I will find out eventually.

I agree it is great that Dr Fasano is looking at this area, he is such a great advocate

Share this post


Link to post
Share on other sites
Ads by Google:


We already have it in the UK :( I still can't make my mind up if it is better than nothing. I do think any gluten-free food should have to state that some people may react to small amounts of gluten, wwhether 20ppm or cc or shared lines. All we want is info. I have only needed reading glasses since scrutinizing labels! So many people seem to get caught out by gluten-free food with gluten in.

I am sticking to mostly naturally gluten-free for now :)

Share this post


Link to post
Share on other sites

Great article.  I am sticking to my naturally gluten free diet too.  If I go off of it and add something processed, I get sick.  I would love to be a celiac who could eat the gluten free labeled packaged foods but this just is not the case for me.  

I stick strictly with meat, fruit and vegetables.  I am making my own orange juice.  I am eating honey for my sweet snack.  I have been frying banana in a little Earth Balance and putting honey on top.  Pretty good!  I've been grinding rice in my blender and making my own "cream of rice" cereal for breakfast.  The only processed thing that I am keeping for now is Sierra Mist soda.  

 

What are you other super sensitives up to?  Any other tips or ideas or foods to try?  

 

I am still dealing with inflammation in my intestines and gas and bloating but the dh is starting to clear and I am having more energy. 

 

I do seem to have one really good day and then it's usually followed by searing gut pain and cramps.  Not sure why exactly.  The healing process I suppose.  

 

How are the rest of the super sensitives feeling these days?

 

- MO

  • Upvote 1

Share this post


Link to post
Share on other sites


Ads by Google:


I'm doing much better.  My son and I are both extremely sensitive.  We try to do mainly home grown because that eliminates a lot of the uncertainties involved with getting food from elsewhere.  I'm not saying that we react to everything.  It is just that when we react, we can't tell what it is from without spending months on elimination challenge diets sometimes. it seems like it would be easier to grow everything ourselves, but then again, it is hard to turn your suburban property into a farm.

 

At the beginning of this winter one of our formerly safe purchased elsewhere products became unsafe.  First we thought it was a stomach bug and by the time we knew that there was a contamination problem we were so symptomatic that it was really hard to figure out the culprit with elimination/challenge dieting.  It was even more challenging to find some food that we could purchase to replace it.  I didn't have enough safe stuff in my freezer.  

 

Finally we have found some things, and I am mainly symptom free and my son is finally improving.  I'm hoping to get him back in school soon.  What a long road this has been.  It gives me a lot of motivation to garden, process, freeze and dehydrate my butt off this season.

 

I enjoy sparkling water with homemade juice for my soda fix.

  • Upvote 1

Share this post


Link to post
Share on other sites

I am going to start a big container garden this spring out on my deck so I can do the same.  

 

I am glad that you and your son are improving.  I have been on the long hard road myself.

 

What brand of sparkling water do you buy?

Share this post


Link to post
Share on other sites

I am going to start a big container garden this spring out on my deck so I can do the same.  

 

I am glad that you and your son are improving.  I have been on the long hard road myself.

 

What brand of sparkling water do you buy?

 

Wegmans, it's a store brand and they aren't very widespread.

Share this post


Link to post
Share on other sites


Ads by Google:


Thanks for posting this, dilettantesteph.  It's a great confirmation that trace gluten is still causing symptoms and the 20 ppm simply does not go far enough for some celiacs.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,390
    • Total Posts
      941,023
  • Member Statistics

    • Total Members
      66,404
    • Most Online
      3,093

    Newest Member
    Victoria Justine
    Joined
  • Popular Now

  • Topics

  • Posts

    • We have also noticed wait staff carrying glasses or coffee cups 3 or 4 at the time by putting a finger down inside each one & then grasping them altogether. This just after picking up dirty dishes from other tables. Certainly weren't back in the kitchen long enough to wash their hands before grabbing the glasses or cups. We used to, before celiac, try to shrug it off as a few germs won't hurt you & you need to be exposed to things once in a while in order to strengthen your immune system. It always still grossed us out though! Now is a whole other matter. Gluten fingers inside glasses & cups. No, just no!
    • Looks like Cycles beat me to it.  I was going to say use cardboard and frost it, add candies etc.  that's the fun part anyway.  
    • I found out how to make gluten free/grain free protein based gram crackers awhile back, and I cut them to shape before baking them. Tech you could use this method to preshape/make the sides and roof then stick it together with a icing. Alternatively you can try making one with gluten free gramcrackers from the store and icing. The powder I used has that deep nutty flavor, expensive at $49 for 2.5lbs or $79 for 5lb but you can make alot more then one house with it and gramcrackers I make with it are healthy protein treats low on carbs, >.< bit of a acquired taste but I love them. 2/3 (75g) Cup Sancha Inchi Protein https://julianbakery.com/…/pegan-protein-powder-sacha-inch…/ 
      1 tbsp chia seeds
      1-2tsp cinnamon
      2tsp Erythritol/sugar of choice
      1/4tsp pure monk fruit or uncut stevia
      1/2 cup warm water
      2tbsp coconut oil 1. Preheat oven to 375F with a Pizza stone or baking sheet in it.
      2. Prepare a sheet of foil with a bit of oil on it
      3. Whisk your dry ingredients til well incorporated, then add in your liquid and whisk well. then transition to a spatula to fold the dough a bit and dump onto the foil sheet.
      4. Using wax paper over the top flatten out the dough into a even sheet, then thinner the crisper, thicker you get chewier. Then using the spatula or dough knife (nothing sharp) Make lines cutting the sheet into 1.5-2" squares. Or shapes/sizes of choice
      5. Place the foil on top of the pizza stone/sheet in the oven and bake for about 20mins then turn off the oven open to check on it then shut it again and leave it in their to crisp up for 20-45mins.
    • I used to take sinutab for my sinus issues. 
    • If you think the cause if your headache is allergies, consider taking an antihistamine.  Try to solve the root cause instead of just relieving the symptom.  
  • Upcoming Events