• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • 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 FREE Celiac.com email alerts   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 Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Absolute Relaltion Of Gluten To Celiac Disease
0

6 posts in this topic

I am wondering if it has been absolutely scientifically proved that gluten is the antagonist with those with celiac or the cause of it? I notice an article on site entitled "Toxicity Mechanism of wheat and other cereals in celiac disease". In that article they mention 3 theories : 1. the glutan-lecithin theory; 2. peptidase deficiency 3. primary immune defecit. This leads me to believe that the gluten relationship is not proven absolute in either instant. I have not been diagnosed with celiac disease - I had an endoscopic test for general examination of bowel which was basically negative exept for small ulcer only several months ago but also did a single blood test for celiac disease with same gastro doctor which came back negative. I have fibromyalgia dignoses for many years and have been really conscious of food intake and a friend with celiac disease keeps wanting to insist I have celiac disease although no weight or diarhea problems but exhaustion and sore muscles.

In any event I did some self muscle testing (new age thing?) for senstivities of many things and all such testing appeared to give me back reasonable results until I got to the celiac disease and gluten thing. The testing and several retesting showed I could not tolerate wheat but could tolerate barley rye and oats. The testing showed I was not gluten sensitive but I did have celiac disease. I have only recently gained a lot of confidence in this muscle testing as I used it to properly self diagnose a tilted hip which I confirmed by certain angle of my legs over too much to one side when I put my legs up against the wall into a V. So, any comments out there?

0

Share this post


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


if you're sensitive to wheat, but not barley or rye or oats, perhaps you just have a wheat allergy? it's rather common, and just because it's called an "allergy" doesn't mean the symptoms are sneezing and watery eyes! ;-)

0

Share this post


Link to post
Share on other sites

centeron,

I believe it's been established beyond a reasonable doubt that gluten IS the trigger for celiac disease, but wheat specifically has other components that can be extremely irritating to susceptible individuals. Wheat germ lectin, in particular, can cause a host of problems. Do you perhaps find that "white" bread is less troublesome than the whole-grain version?

If you haven't come across it already, the Blood Type Diet is largely based on the principle that different people react differently to various lectins and other food components. It sounded really hokey to me at first--in fact, I picked up the book so I could laugh at it--but after reading the books (Eat Right 4 Your Type and Live Right 4 Your Type), I ended up on the diet. You might find them as fascinating to read as I did!

You might also consider ordering a stool test for anti-gliadin antibodies from Enterolab, just as another piece to the puzzle.

I hope it turns out that you are just sensitive to wheat, not gluten! Good luck as you pursue an answer!

0

Share this post


Link to post
Share on other sites

Hi again and in clarification of my original posting on this string I was hoping that some very knowledgeable members would read the article on site and tell me whether or not I am reading it correctly ie. there are 3 theories on the cause of celiac disease and that the gluten theory is only one - the important aspect that the cause is only at theory state and not absolute scientific fact. If I am incorrect then could someone lead me to where I can read the scientific fact?

to find the article in question: go to Site Index - Research Data on celiac disease, GI, etc - then go to Studies on celiac disease and GI and go to the bottom to find the article I mention in my first message entitled "toxicity mechanism of wheat and other cereals in celiac disease. thanks folks. centeron.

0

Share this post


Link to post
Share on other sites
This paper is a critical appraisal of current theories on the mechanisms of toxicity of wheat and other cereals in celiac disease and some related enteropathies. The "peptidase deficiency," "primary immune defect," and "gluten-lectin" theories on celiac disease are examined and critically discussed on the basis of the relevant data available in 88 references. Special attention has been paid in this review to the nature of the cereal components triggering the appearance of toxic symptoms and signs in celiac disease as well as to underlying action mechanisms. The gluten-lectin theory is the one best able to explain celiac disease. It also explains some secondary intolerance that may occur in temporarily predisposed individuals as a consequence to viral hepatitis and intestinal infections, as well as the occurrence of intestinal lesions in healthy subjects that are administered very high amounts of gluten.

Is this the reference you are asking about? Here is how I understand it:

The paper in question (of which this is only the abstract, of course) discusses three theories on HOW gluten ingestion results in enteropathy, but I believe--although, to be fair, the wording of the abstract does not specifically state or imply this--that the authors are PRESUPPOSING that gluten (and not some other element of the toxic grains) is responsible for causing the symptoms of celiac disease. I think your uncertainty arises from the presence of the word gluten in the name of one of the theories, which suggests (but does not require) that the other theories do NOT implicate gluten. However, I have seen this theory elsewhere referred to simply as the "Lectin Theory."

Here is a technical article that supports the conclusion that gluten/gliadin is the culprit in celiac disease; you may find it interesting. Also, this has to be the most thorough single-webpage discussion of celiac disease that I have come across! I found it quite fascinating, and it discusses (among many other things) the theories mentioned in the above abstract.

I hope this answers your question, or at least points you in a direction for further research. Happy reading!

0

Share this post


Link to post
Share on other sites
Ads by Google:


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
      107,345
    • Total Posts
      935,622
  • Member Statistics

    • Total Members
      65,026
    • Most Online
      3,093

    Newest Member
    Natasha927
    Joined
  • Popular Now

  • Topics

  • Posts

    • I've lost 3-4 pounds.   It surprises me, as I would have expected to lose more, considering how limited my diet has been,  how sick I was since early May, and now walking 35 to 45 min. after dinner.   I think it's the increased gluten-free bread and shortbread cookies.  I've eaten more of these as they settle my stomach and are safe when I'm not sure what else will work.   I think I may also be having more sodium, so there may be a bit of water weight. I am actually doing better.   I've been on Famotidine 20 mg., 2x daily for about 9 days, and added Vit D a few days ago.   I've been able to drop one of 4-5 stacked pillows at night, and will try dropping one more tonight.   I am down to Tums (1500 mg.)  around 3-4 a.m. for mild heartburn / upset stomach, and again when I get up.   Not much else, maybe occasional simethicone.     i tried returning to a salad at dinner, just lettuce, tomato, and onions, but seemed to have more trouble overnight, so quit.  I'm mostly eating an egg with toast, well cooked sweet potatoes/mixed veggies, tuna, some salmon, hamburger, chicken, Ian's fish sticks, bone broth, Schar's breadsticks and shortbread, some soy milk or macadamia milk, and the bakery gluten-free bread.  
    • Ebetta posted this 6 years ago ... not sure she/he will respond
    • Welp, according to the lady at the gastro's office, my tests were all "fine" and I don't have cancer or celiac. I asked for a copy of the report so hopefully that will happen. I guess I will follow up with my family practice doctor and see what they think I should do next, but I am not going to go back on gluten again. My eye doctor is concerned about an inflammatory condition in my retinas, that is rapidly advancing over the last year and thinks that anything I can do to decrease inflammation should be done. So to me, that means sticking with gluten free and lots of vegetables, especially the leafy greens. Also need to figure out why my liver enzymes are elevated. This is the third time in the last 9 years according to my old labs. I've gone over all my supplements and my one medication (compounded thyroid) to make sure they are all gluten-free. My plan is to live like I have celiac disease from here on out. My only dilemma is what to give people as a reason why I can't eat the food they make for me. For now, "Gluten makes me deathly ill" is going to have to be good enough. thank you all for the help and advice! I've found a wealth of information here and am currently reading Dr. Fassano's book and a couple of different threads on this forum that are incredibly helpful.
    • Hello ebetta! Can you tell me have you found any other or even better drugs to help you with gastroparesis? 
    • That's interesting, thanks.  I will look into both - and I believe our forefathers' habit of boiling up bones was good for the joints, too.  I wonder if you could tell me, did you lose much weight through all of this? I have lost about 4-5 pounds since this began, and I don't really like losing weight when I'm not trying to. Mind you - some days I just can't eat, after lunch yesterday I couldn't face anything much at all.  
  • Upcoming Events