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- Scott Adams commented on Scott Adams's article in Diagnosis, Testing & Treatment4A Future Beyond the Gluten-Free Diet? Scientists Test a New Cell Therapy for Celiac Disease (+Video)
Red meat is gluten-free, so I'm not sure why you would not be able to include that in your diet unless you had another health issue.- celiac disease
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- Aretaeus Cappadocia commented on Scott Adams's article in Research Projects, Fundraising, Epidemiology, Etc.1Italy Tests Nationwide Screening to Catch Hidden Celiac Disease in Children
A broad screening program like this also has the potential to provide insight into the reasons why ~10% of people with HLA DQ2/DQ8 develop Celiac while the majority do not.- 1
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- Peace lily commented on Scott Adams's article in Winter 2026 Issue9Can You Really Trust Gluten-Free Menus? What Every Celiac Needs to Know Before Eating Out
Well for me if they don’t have a designated separate kitchen im not doing it. I tried they say gluten-free but low and behold I got sick again.cross contamination. I live in Rhode Island and I’m lucky to find a couple of places that specialize in a gluten-free kitchen . peace lily😊- 1
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- Sheila G. commented on Scott Adams's article in Diagnosis, Testing & Treatment4A Future Beyond the Gluten-Free Diet? Scientists Test a New Cell Therapy for Celiac Disease (+Video)
I got Celiac disease in 2023 when I had covid. Within a week, food was bothering my stomach. I started eating non gluten food but had a journey learning. I know do not go to restaurants or fast food, I was told I cant eat red meat. I have an appointment in May to get a question on why no red meat. I eat ground turkey or chicken, frozen vegetables instead...- 1
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By knitty kitty · Posted
@Charlie1946, Sorry I sidetracked your thread a bit. Apologies. Proton pump inhibitors, like Omeprazole, change the pH in our gastrointestinal systems which allows opportunistic microbes to move in and take over. Have you been checked for SIBO? There's a significant link between length of Omeprazole use and SIBO. I had SIBO, thrush (Candida) and lichen planus and other problems while I was on Omeprazole. I had to stop taking it. It was a horrible time, so I understand how painful and frustrating it is. You change your microbiome (the bacteria and microbes living inside you) by changing what you eat. They eat what you eat. Change the menu and you get different customers. I changed my diet. I cut out dairy because I was reacting to the casein and lactose. I cut out all processed foods and most carbohydrates. I ate meat and veggies mostly, some fruit like apples and mandarin oranges. By cutting out all the excess carbohydrates, lactose, and empty carbs in processed gluten-free foods, the opportunistic microbes get starved out. SIBO bacteria send chemical messages to our brains demanding more carbs, so be prepared for carb cravings, but don't let the microbiome control you! The skin and digestive system is continuous. The health of our outside skin reflects the health of our gastrointestinal system. Essential B vitamins, like Thiamine B 1 and especially Niacin B 3, are needed to repair intestinal damage and keep bad bacteria in check. Niacin helps improve not only the intestinal tract, but also the skin. Sebaceous Hyperplasia is linked to being low in Niacin B 3. Lichen Planus is treated with Niacinamide, a form of Niacin B 3. Vitamins are chemical compounds that our bodies cannot make. We must get them from our food. If our food isn't digested well (low stomach acid from Omeprazole causes poor digestion), then vitamins aren't released well. Plus there's a layer of SIBO bacteria absorbing our vitamins first between the food we've eaten and our inflamed and damaged villi that may have difficulty absorbing the vitamins. So, taking vitamin supplements is a way to boost absorption of essential nutrients that will allow the body to fight off the microbes, repair and heal. Doctors are taught in medical learning institutions funded by pharmaceutical companies. The importance of nutrition is downplayed and called old fashioned. Doctors are taught we have plenty to eat, so no one gets nutritional deficiency diseases anymore. But we do, as people with Celiac disease, with impaired absorption. Nutritional needs need to be addressed first with us. Vitamins cannot be patented because they are natural substances. But pharmaceutical drugs can be. There's more money to be made selling pharmaceutical drugs than vitamins. Makes me wonder how much illness could be prevented if people were screened for Celiac disease much earlier in life, instead of after they've been ill and medicated for years. Talk to your doctor and dietician about supplementing essential vitamins and minerals. Interesting Reading: The Duration of Proton Pump Inhibitor Therapy and the Risk of Small Intestinal Bacterial Overgrowth: A Systematic Review and Meta-Analysis https://pmc.ncbi.nlm.nih.gov/articles/PMC12250812/#:~:text=The long-term use of,overgrowth dynamics is less clear. Lichenoid drug eruption with proton pump inhibitors https://pmc.ncbi.nlm.nih.gov/articles/PMC27275/ Nicotinamide: A Multifaceted Molecule in Skin Health and Beyond https://pmc.ncbi.nlm.nih.gov/articles/PMC11857428/ -
My sebaceous hyperplasia and thrush disappeared when I stopped all dairy.
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By Charlie1946 · Posted
@knitty kitty Thank you so much for all that information! I will be sure to check it out and ask my doctor. I am just at a loss, I am on my 2nd round of miracle mouthwash and I brush and scrape my tongue and (sorry this is gross) it's still coated in the middle -
By Aretaeus Cappadocia · Posted
Traditional brown rice vinegars are made by fermenting brown rice and water with koji (Kōji 麹). The gluten risk comes from the method of preparing the koji: rice, wheat or barley may be used. Regardless of the starting grain, "koji" typically will be listed as an ingredient, and that term alone does not indicate gluten status. I called Eden Foods regarding their product "Organic Brown Rice Vinegar" (product of Japan) to ask how their product is made. They gave me a clear answer that they >do< use rice and they >do not< use wheat or barley in preparing their koji. FWIW, the product itself does not contain any labeling about gluten, gluten risk, or gluten safety. Based on Eden's statement, I am going to trust that this product is gluten safe and use it. -
By Scott Adams · Posted
Your post nails the practical reality of living well with a celiac diagnosis. The shift from feeling restricted to discovering a new world of cooking—whether through a supportive partner making gluten-free spanakopita and gravy, or learning to cook for yourself—is exactly how many people find their footing. It turns a medical necessity into a chance to build kitchen skills, eat more whole foods, and actually enjoy the process. Your point that the basics—knife skills, food safety, and experimenting with spices—are all you really need is solid, helpful advice. It’s a good reminder that the diagnosis, while a pain, doesn’t have to stop you from eating well or having fun with food.
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