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      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.

Some gluten-free Bread May Not Be Gluten Free!
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DogWalkerNYC    18

How do you know corn alone does not cause a celiac reaction? If you know that for a fact please publish your research. Until then I prefer to avoid corn until I can check the research of 'the product guy".

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tom    75

This is from National Digestive Diseases Information Clearinghouse, updated January 27, 2012. Is this recent enough for you?

"Some people with celiac disease show no improvement on the gluten-free diet. The most common reason for poor response to the diet is that small amounts of gluten are still being consumed. Hidden sources of gluten include additives such as modified food starch, preservatives, and stabilizers made with wheat. And because many corn and rice products are produced in factories that also manufacture wheat products, they can be contaminated with wheat gluten."

It's recent but it doesn't say corn & rice are harming celiacs. It says corn & rice might get some wheat on 'em.

I actually have a problem w/ corn myself. Not as severe as soy (or, of course wheat/barley/rye gluten) and more like non-organic tomatoes. It can get complicated but it doesn't mean that the average celiac should expect these problems.

Sometimes I have no idea whether GMO is a factor, or pesticides or what. Canola oil makes me dizzy but it's highly GMO so I can't be certain whether original form organic canola would be fine like org tomatoes are fine for me. I mostly decline to run these experiments on myself just to keep from being sick sometimes. Any experiment w/out multiple outcomes is a poorly designed or executed experiment.

None of this makes me think the forum should highlight these possibilities any more than it already does, w/ the well-trafficked category "Other Food Intolerances .. ..".

Imho, an overstressed immune system combined w/ damaged intestines can lead to issues w/ other foods but doesn't make those foods an essential part of the definition of celiac disease in the way that wheat/barley/rye are. (Grammarians feel free to rephrase w/ your "that which"es & such) :lol:

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DogWalkerNYC    18

Ya know I could say the same thing about soy. I would have healed faster if I had known in the beginning that I couldn't tolerate it but I didn't know and no one could tell me. It wasn't until I started making notes of ingredients on products that made me sick and saw that soy was the common denominator that I removed it and then had more good days than bad and then healed fully. It wasn't however a gluten reaction. After some time some of us can tell the difference between a reaction to gluten and our own reactions to what we may also be intolerant to. It does take time though. We don't get sick overnight and we don't heal overnight and no one can give us all the answers.

True, but there's only a handful of known controversial products and that handful should be shoved in our face every chance they get by those calling themselves experts.

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kareng    1,992

As you probably know I am new to this whole thing. I'm coming to you as the newbie I described earlier. I am told to maintain a gluten-free diet and that it's OK to include corn in my diet. All this I understand. No problem.

So I eat corn and do my best to only eat acceptable foods. Why am I not told, either on the celiac.com site or the mall site that corn has a long history of being controversial. Doesn't celiac.com owe it to me and to all of us to at the very least mention that some foods are somewhere in the middle between acceptable and not acceptable?

Why is corn on the acceptable list if it may or may not be based on the person?

One of my first posts in this forum was to ask why the research mentioned gluten sensitivity, gluten intolerance, gluten allergy and celiac disease as being different levels of the same disease. Yet the first line on the celiac website says that celiac disease is also known as gluten intolerance.

There just doesn't seem to be one answer to any particular question. When I asked one of the moderators about the difference in sensitivity, intolerance, celiac he implied the site was written a long time ago and that was the feeling at the time.

I don't want to base my decisions on data that was written so long ago that it's not even accurate. I feel like this is a condition that's in the process of becoming. There is not one authority giving me a straight answer. This is our health and our lives and there is not one authority that agrees with another.

If something is iffy I want to know about it from the experts, not from trial and error, after I'm sick and miserable.

I feel like some people here take the label and run with it. 'I'm celiac, I'm celiac'. How many people have asked how long it takes to heal, etc. Some are suffering for a year, some longer. Are any of those people considering that food products they thought were safe maybe are not safe for them? Maybe they're only celiac because they're continuing to poison themselves.

Are any of them considering maybe corn is destroying their intestines, although it's on the 'Safe' list. I laugh at the comments that I have to take responsibility for my own health. Are these people who are constantly suffering taking responsibility or are they taking the word of a website that apparently hasn't been updated in a very long time.

I do not have time for this condition and I need to get rid of it. And I will do whatever it takes to make that happen. All I ask is that the experts I come to for advice offer me current, accurate advice and info. If not here I will find it elsewhere.

You aren't told its controversial, because its not. You are new, so we thought maybe you didn't understand the term gluten and how its used in " plant talk " and how we use it, in "food talk." We tried to explain that.

We have tried to explain that it takes more than a month or two to heal and get your digestive system in order. You could have a problem with another food. Sometimes its temporary, and you can eat it after you heal. If you can't tolerate corn or tomatoes or bananas - don't eat them. It does not mean they are causing your immune system to destroy your intestines.

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Darn210    174

True, but there's only a handful of known controversial products and that handful should be shoved in our face every chance they get by those calling themselves experts.

How do you decide where to draw that line? How many controversial products (ingredients) are you going to list? The top three? The top ten? Who's going to do the testing to rank them?

The three that everyone (Celiacs/Gluten Sensitives) has to avoid are wheat, rye and barley.

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DogWalkerNYC    18

You aren't told its controversial, because its not. You are new, so we thought maybe you didn't understand the term gluten and how its used in " plant talk " and how we use it, in "food talk." We tried to explain that.

We have tried to explain that it takes more than a month or two to heal and get your digestive system in order. You could have a problem with another food. Sometimes its temporary, and you can eat it after you heal. If you can't tolerate corn or tomatoes or bananas - don't eat them. It does not mean they are causing your immune system to destroy your intestines.

I'm not sure what your definition of controversial is, but I posted several articles from different authors who all used the word 'controversial' in regard to corn and celiac. In addition, the fact that the celiac.com website lists corn as acceptable, and the the authors I posted, as well as some of the people who posted on this forum, have problems with corn.

This is from 2011 from Livestrong. Again, all I'm saying is corn products may be controversial and, as such, it would be nice if these innuendos were mentioned when coming to this site. This site is a resource and should be intuitive, accurate and up-to-date:

Questionable Corn Products

While many corn products are naturally gluten-free, food producers sometimes add gluten from wheat, barley or rye during the manufacturing process. Before purchasing any questionable corn product, read the label carefully or contact the manufacturer directly to ensure it's gluten-free. Avoid ingredients that often contain gluten, such as cereal extract or binding, dextrin, modified food starch and cereal flours.

Read more: http://www.livestrong.com/article/367364-is-corn-gluten-safe/#ixzz21J2jFexl

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DogWalkerNYC    18

How do you decide where to draw that line? How many controversial products are you going to list? The top three? The top ten? Who's going to do the testing to rank them?

The three that everyone (Celiacs/Gluten Sensitives) has to avoid are wheat, rye and barley.

We discussed that already, several pages back. There were 5 or 6 on the list that were the most obvious. If it is common knowledge (and it seems to be) that corn can easily be contaminated by wheat because they are often manufactured at the same plant, I want to know that..not by poisoning myself to find out. I want the celiac organization I trust with my health and my life to tell me that.

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kareng    1,992

I'm not sure what your definition of controversial is, but I posted several articles from different authors who all used the word 'controversial' in regard to corn and celiac. In addition, the fact that the celiac.com website lists corn as acceptable, and the the authors I posted, as well as some of the people who posted on this forum, have problems with corn.

This is from 2011 from Livestrong. Again, all I'm saying is corn products may be controversial and, as such, it would be nice if these innuendos were mentioned when coming to this site. This site is a resource and should be intuitive, accurate and up-to-date:

Questionable Corn Products

While many corn products are naturally gluten-free, food producers sometimes add gluten from wheat, barley or rye during the manufacturing process. Before purchasing any questionable corn product, read the label carefully or contact the manufacturer directly to ensure it's gluten-free. Avoid ingredients that often contain gluten, such as cereal extract or binding, dextrin, modified food starch and cereal flours.

Read more: http://www.livestrong.com/article/367364-is-corn-gluten-safe/#ixzz21J2jFexl

That isn't what you were saying. That doesn't say corn is bad, it says there might be a wheat, barley or rye added to a corn product, so don't assume. Read ingredients.

Honestly, I don't know if we aren't explaining something well enough, we are all misunderstanding each other, or you are too upset to really read what people are trying to say. I don't think there is anything else I can do, tonight, to help you. Tomorrow is a new day.

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Darn210    174

I'm not sure what your definition of controversial is, but I posted several articles from different authors who all used the word 'controversial' in regard to corn and celiac. In addition, the fact that the celiac.com website lists corn as acceptable, and the the authors I posted, as well as some of the people who posted on this forum, have problems with corn.

This is from 2011 from Livestrong. Again, all I'm saying is corn products may be controversial and, as such, it would be nice if these innuendos were mentioned when coming to this site. This site is a resource and should be intuitive, accurate and up-to-date:

Questionable Corn Products

While many corn products are naturally gluten-free, food producers sometimes add gluten from wheat, barley or rye during the manufacturing process. Before purchasing any questionable corn product, read the label carefully or contact the manufacturer directly to ensure it's gluten-free. Avoid ingredients that often contain gluten, such as cereal extract or binding, dextrin, modified food starch and cereal flours.

Read more: http://www.livestrong.com/article/367364-is-corn-gluten-safe/#ixzz21J2jFexl

From the exact same article that you are quoting. (The bolding is mine)

The term "gluten" refers to a group of protein particles in grains. In wheat plants, the gluten is known as gliadin, while the gluten in barley is hordein. Rye plants store protein as secalin, oats create a storage protein known as avenin, rice gluten is known as oryzenin and the gluten in corn is called zein. If you have celiac disease, your body can't safely digest gluten from wheat, rye and barley. However, the zein form of gluten in corn is safe for individuals with celiac disease.

I believe that part that you are referring to means that just because a product that by name (for example a corn tortilla) may lead you to believe it is safe because it has corn in its name is not necessarily so. You need to read the ingredient list of a processed food (anything that has more than one ingredient) to determine if anything else has been added. If you are highly sensitive, you may need to contact the manufacturer to investigate manufacturing processes (shared facility/equipment).

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DogWalkerNYC    18

That isn't what you were saying. That doesn't say corn is bad, it says there might be a wheat, barley or rye addded to a corn product, so don't assume. Read ingredients.

Honestly, I don't know if we aren't explaining something well enough, we are all misunderstanding each other, or you are too upset to really read what people are trying to say. I don't think there is anything else I can do, tonight, to help you. Tomorrow is a new day.

I completely understand what you're saying. First of all you're blowing off 'the product guy's' research, which may or may not be accurate. Assuming it is not accurate, you're saying corn by itself is gluten free but can easily be contaminated because it is often manufactured in facilities that also manufacturer wheat products.

Great! I want to know that. And I want to learn it from the gluten free organization I choose to trust. When I read that corn is on the acceptable list, I want an asterisk next to it warning me of cross-contamination.

When I go to the mall to buy a product containing corn, I want a disclaimer next to the product again warning me that it may be contaminated.

Not every single food product falls into the 'iffy' category.

I expect to be advised about those that do.

My company sells products to pet owners. We have warnings everywhere to advise them of any possibility. Should I just let them find out by trial and error? I don't think so. Forewarned is forearmed.

I did not know about cross-contamination of corn products until today, yet I consumed a lot of corn because it's on the 'safe' list.

How much more can I explain my point of view? I don't mind that corn is on the safe list. I do mind that there was no warning about cross-contamination, since it seems to be more problematic than with other foods.

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squirmingitch    494

Also quoting from your ref. to the Livestrong article:

If you have celiac disease, your body can't safely digest gluten from wheat, rye and barley. However, the zein form of gluten in corn is safe for individuals with celiac disease.

And:

However, the gluten found in corn will not cause this autoimmune response and your villi remain healthy.

And the references for the article are:

Celiac Sprue Association: Treatment of Celiac Disease

National Foundation for Celiac Awareness: The Gluten-Free Diet

Celiac Sprue Association: Gluten-Free Diet: Grains and Flours

The University of Chicago Celiac Disease Center: Gluten-Free Diet

MayoClinic.com: Gluten-Free Diet

DW in NYC, please know that we are not against you. We are aware people & are not being "hoodwinked" on the subject of corn.

I really think you are upset right now & more than a little anxious. This DOES happen when newly gluten free. As has already been mentioned part of gluten withdrawal is brain fog & I think perhaps you are getting a bit mixed up. I do not say this to infuriate you! I know this is true b/c I had it; and sooooo many others here went through it. Please try to calm down & look at this subject on a new day in a new light.

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kareng    1,992

One more try....I and your Livestrong article do not say corn is cross contaminated. We both say that a corn product may have gluten grain added to make a finished product. We both say to read the ingredients as that added grain will be listed.

This Livestrong article is no where near what you first said.

Accusing us of lying or misleading or trying to trick you about corn.....enough...

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DogWalkerNYC    18

From the exact same article that you are quoting. (The bolding is mine)

The term "gluten" refers to a group of protein particles in grains. In wheat plants, the gluten is known as gliadin, while the gluten in barley is hordein. Rye plants store protein as secalin, oats create a storage protein known as avenin, rice gluten is known as oryzenin and the gluten in corn is called zein. If you have celiac disease, your body can't safely digest gluten from wheat, rye and barley. However, the zein form of gluten in corn is safe for individuals with celiac disease.

I believe that part that you are referring to means that just because a product that by name (for example a corn tortilla) may lead you to believe it is safe because it has corn in its name is not necessarily so. You need to read the ingredient list of a processed food (anything that has more than one ingredient) to determine if anything else has been added. If you are highly sensitive, you may need to contact the manufacturer to investigate manufacturing processes (shared facility/equipment).

Hi Janet, close but not exactly. I am saying that 'the product guy's' research says something different. If his research is garbage, that still leaves the fact that corn is easily contaminated in facilities that manufacturer wheat products. There should be a warning on the celiac site and the mall site about the possibility of cross contamination.

Several people on this site have problems with corn. We depend on this organization to warn us about known situations like the cross contamination of corn products. I've been eating corn since I went gluten free. Although I feel better, my arms are a mess from DH and that means I'm still getting gluten somehow. Maybe it's from the cross contamination of the corn I'm eating. When I first went gluten free if I had known about the corn controversy I would not have touched any product containing corn.

I expected the information on the celiac site to be up to the minute accurate and I don't think it is, and I'm disappointed and annoyed because, once again, this is our health and our lives.

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Darn210    174

...you're saying corn by itself is gluten free but can easily be contaminated because it is often manufactured in facilities that also manufacturer wheat products.

That's not what Karen was saying. Karen said:

That isn't what you were saying. That doesn't say corn is bad, it says there might be a wheat, barley or rye added to a corn product, so don't assume. Read ingredients.

Read the ingredients. Just because it's a corn-based product doesn't mean something else hasn't been added to the "recipe". If it has, it will be listed in the ingredients. Read the ingredients.

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DogWalkerNYC    18

One more try....I and your Livestrong article do not say corn is cross contaminated. We both say that a corn product may have gluten grain added to make a finished product. We both say to read the ingredients as that added grain will be listed.

This Livestrong article is no where near what you first said.

Accusing us of lying or misleading or trying to trick you about corn.....enough...

Kareng, if a corn product may have gluten grain added to make a finished product that is a bad situation, don't you agree? If I am buying a product online, like from the mall I would appreciate a warning about the possibility of cross contamination, since it seems to be a common occurrence with corn products.

If I am reading the acceptable list on the celiac website I would appreciate the same warning about the possibility of cross contamination.

What I first said was in direct response to 'The Product Guy's' email that I received this morning. You are all shooting him down, without even doing any due diligence. What if he's right and you're all wrong!!

Anyway, assuming what you all say is correct, there is still much controversy online about the safety of celiac's eating corn. If what you say is right the problems are then related to cross contam. We should all be advised that corn is a food product subject to cross contam because it's often manufactured in factories that also manufacture wheat products.

Do you have a problem with that? If so, why?

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Darn210    174

Hi Janet, close but not exactly. I am saying that 'the product guy's' research says something different. If his research is garbage, that still leaves the fact that corn is easily contaminated in facilities that manufacturer wheat products. There should be a warning on the celiac site and the mall site about the possibility of cross contamination.

Where did you see that corn is easily contaminted? It's common knowledge that oats are, which is why Celiacs that eat oats should be eating certified gluten-free oats.

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DogWalkerNYC    18

That's not what Karen was saying. Karen said:

Read the ingredients. Just because it's a corn-based product doesn't mean something else hasn't been added to the "recipe". If it has, it will be listed in the ingredients. Read the ingredients.

The ingredients do not tell you that the product was manufactured in a facility that also manufactures wheat products.

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Darn210    174

Kareng, if a corn product may have gluten grain added to make a finished product that is a bad situation, don't you agree?

If a corn product has anything added to it to make a finished product, it will be listed in the ingredients. Read the ingredient list.

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DogWalkerNYC    18

I bought a vitamin supplement last week that contained only gluten free ingredients but when I called the manufacturer to double check they told me it was manufactured in a facility that also manufactures non gluten free products. You cannot always tell from the ingredients. If I was running this forum I would add a note to the corn listing on the celiac.com website to warn about cross contam. I would add the same note to the product page for every product in the mall. My goal in doing that would be to offer a higher level of customer service to those people who are depending on me for their good health.

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Lisa    457

.... that still leaves the fact that corn is easily contaminated in facilities that manufacturer wheat products. There should be a warning on the celiac site and the mall site about the possibility of cross contamination.

Any ingredient, not just corn, can be contaminated by a shared facility. Most manufactures will list a disclaimer as to that. And as to your requested warning...only you are responsible as to what you put in your mouth. No one else.

If I choose to go to a restaurant, I make that choice! And if I get sick, I assume the responsibility. As you should. Buy carefully, choose carefully to the best of your knowledge and educate yourself on the ins and outs of living in a gluten free world.

I would suggest that you keep a food journal and document everything you eat and routines in your life. Take some time to read the information here. And I would especially ask that you review our Board Rules. :)

It would be nice to show a little appreciation to those here who are trying to be helpful.

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DogWalkerNYC    18

If a corn product has anything added to it to make a finished product, it will be listed in the ingredients. Read the ingredient list.

The ingredients do not tell you the product was manufactured in a facility that also manufactures non gluten free products. Read my last post.

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DogWalkerNYC    18

Any ingredient, not just corn, can be contaminated by a shared facility. Most manufactures will list a disclaimer as to that. And as to your requested warning...only you are responsible as to what you put in your mouth. No one else.

If I choose to go to a restaurant, I make that choice! And if I get sick, I assume the responsibility. As you should. Buy carefully, choose carefully to the best of your knowledge and educate yourself on the ins and outs of living in a gluten free world.

I would suggest that you keep a food journal and document everything you eat and routines in your life. Take some time to read the information here. And I would especially ask that you review our Board Rules. :)

It would be nice to show a little appreciation to those here who are trying to be helpful.

I agree. I have been trying to be helpful since I first posted this morning, and all I'm getting is sass and aggravation. I don't see anyone thanking me for spending this entire day on this sad topic.

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squirmingitch    494

And maybe your rash is still going crazy NOT b/c the corn gluten is causing a reaction with you BUT b/c you have been loading on corn & corn is high in salicylates WHICH can aggravate dh to no end! If you go read on the dh forum then you will see that MANY of us have had to go low salicylate (sals) as well as low iodine.

Salicylates have caused most of us with dh no end of problems with keeping the rash "in a state"!!!!!!!!!

Now, are you going to say that every single processed gluten-free food should have a big warning in big letters that if you have dh THIS product could harm you? Are you going to say that this site should carry a header warning ppl with dh NOT to consume ANY products which are high in sals? NO! NO, NO, & NO!!!!!!

You will be informed simply be reading posts on this board & in the dh forum. That's how I learned! I have a pkg. of Bob's Red Mill Cornbread mix sitting in my cabinet right now, unopened, b/c shortly after I bought it I read on this board that some celaics have problems with corn in the beginning or maybe forever. SO, I decided I will give it a year before I try corn. THEN I found out that corn is high in sals & sals were re-firing up my dh.

I found out that Oats can be problematic for some ceilacs also --- either at first or perhaps forever. Same thing --- I decided to give it a good year before I tried oats.

You just have to use common sense & DO YOUR RESEARCH. This board can not possibly warn every celiac of possible foods they may not do well with. IF you do your research; you WILL find the answers as well as the WARNINGS on here.

YOU must do YOUR homework.

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    • Most physicians follow the joint commission’s guidelines on prescribing HTN medications which usually begin with a diuretic and calcium channel blocker (the amlodipine) - see below. Is it possible that your bp was still not controlled on the CCB (amlodipine)? So the ARB was added? Again, I’d just like to say that just bc a drug does have certain adverse effects does not mean you will have them, but I understand if you would not even want to take the chance, given a previous history of celiac disease. http://www.aafp.org/afp/2014/1001/p503.html “In the general nonblack population, including those with diabetes, initial anti-hypertensive treatment should include a thiazide diuretic, calcium channel blocker, angiotensin-converting enzyme (ACE) inhibitor, or angiotensin receptor blocker (ARB). In the general black population, including those with diabetes, initial treatment should include a thiazide diuretic or calcium channel blocker. If the target blood pressure is not reached within one month after initiating therapy, the dosage of the initial medication should be increased or a second medication should be added (thiazide diuretic, calcium channel blocker, ACE inhibitor, or ARB; do not combine an ACE inhibitor with an ARB). Blood pressure should be monitored and the treatment regimen adjusted until the target blood pressure is reached. A third drug should be added if necessary; however, if the target blood pressure cannot be achieved using only the drug classes listed above, antihypertensive drugs from other classes can be used (e.g., beta blockers, aldosterone antagonists). Referral to a physician with expertise in treating hypertension may be necessary for patients who do not reach the target blood pressure using these strategies.” Drugs for BP in different classes work by different mechanisms. It may be worth it to print out those huge, long drug information sheets and go over them with a fine toothed comb. As for CoQ10, have you checked for coupons online? Can your doctor write you an Rx and get your insurance to pay? They might say it’s on OTC and you have to pay out of pocket, but it may be worth it to find a way around that - would a prior authorization do the trick? I don’t know, just bringing up the questions. In the report you cited, these concluding words were to me, chilling:
      “Therefore, we suggest the possibility of a class effect.” Losartan, olmeseartan - doesn’t matter. And I'll say it again, there must be a way to disseminate this information more widely as I had no idea about this adverse effect, and never heard any docs speaking about it either. It really warrants wider sharing. Finally, one person who is often an overlooked resource is your pharmacist. They have just tons of knowledge and should be able to talk to you in some depth if asked, in an articulate, easy to understand way. They may even be able to do some digging and research for you. Plumbago
    • Plumbago et al, Thanks for letting me know  about the "artan" drugs being ARBs. I think Cyclinglady was right the Losartan research is not free and thus not public. I saw the link with no abstract but wanted to read it to confirm as you noted in your ETA that it was another "Artan" drug Losartan causing the problem. I believe it is. I found a great (after more digging) review of all the "artans"/ARBs or most of them about whether they can contribute to sprue symptom's in addition to Benicar. here on wiley as studied by the alimentary pharmacology and therapeutic journal (AP&T) for short. http://onlinelibrary.wiley.com/doi/10.1111/apt.14176/full I wish I knew how to post the able alone it is very informative.  Please scroll over the table to the end of it since it even tells how long to expect before your sprue symptom's/conditions improve IF the "artan" drug is causing your symptom's which I find the most helpful thing about the table.  They also note histological feature (degree of villi blunting) to expect on biopsy. They note Losartan can cause "total atrophy of duodenal villi" by their reporting. I also recently had an issue with my potassium levels so I feel sure it is the Losartan. I remember reading a study about how losartan was better at the "chronic cough" I had developed using Lisinopril so I changed to Losartan a few years ago . . . now I find I could of been making my GI symptom's worse. But to answer  your other question since I began taking Folic Acid a few months ago my BP numbers went down to a healthy level of 120/80 or less sometimes . . . but with medicine. I had already been thinking I wanted to try get off the BP medicine (for good) so this is more motivation. C0q10 worked well but it is too expensive for me to take all the time! I called my doctor to have them put me back on Amlodipine/Norvasc and I can't remember why I changed off that medicine to begin with now.  I do remember needing two medicine's back then to control my BP so maybe we stopped the Norvasc instead of the Linsinopril. But now that they have put me back on Norvasc I hope my potassium levels will correct themselves. I just don't feel safe anymore taking Losartan after learning it could be making my GI symptom's worse or causing the to be unreliable. I first thought my touch of D. was from an antibiotic round but when kefir didn't get me back on track I suspected something else when my Vitamin D levels showed up low too again! Thanks everybody for ya'lls great suggestions and good research on my behalf. I also recommend this verywell article if you are still having GI problems and you suspect an "artan" like ARBs BP medicine and looking for a medicine that might have less severe  or more manageable symptom's for your lifestyle because it comprehensively list's the medicine's by drug types. https://www.verywell.com/hypertension-drugs-1745989 no medicine is without a side effect as (I) am learning but I never thought sprue would be one for my BP medicine and why I prefer Vitamins when I can find out which one too take. Now that I have the Norvasc approved as a replacement for the Losartan I might see if my BP goes up again if I stop my medicine all together as I was hoping the Folic Acid might help me with it (without medicine) and it explains why I was low in Folic Acid to begin with again. posterboy,    
    •   Ironic, We went entirely gluten-free in our home after 2016 for how bad my neurological , joints, mood gets now in addition to my former gi, skin, and other issues . My son shows signs of my early symptoms and voluntarily went off gluten, corn, and milk like me as he did his own food like diary symptom tracking. My daughter continues on gluten outside the home. We warn her of our concern for at times in toddler hood she was constipated and would bloat.  We asked their Dr to test them as I was undergoing my testing and she said no until I had my diagnosis. As we know these things take time and my son went gluten-free . He said after watching mom on my gluten challenge that he will not go back on it .  We await technology further research and we silently watch our soon to be teen girl for we know even if tested negative it can show up one day.  She says I know mom I know. The more Whole Foods here in the home we notice she actually craves gluten / processed foods less and is slowly transitioning as well.  Does your child also naturally eat less gluten and processed as well away from home? I wonder if the taste buds / craving change as the parents diet changes food options.  Thoughts?
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