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  2. Food Ingredient Market report provides in detail analysis of market with ... buckwheat, gluten-free quinoa, and others for those with celiac disease, thus ... View the full article
  3. This has led to surge in the demand for gluten-free bread. In addition, increasing adoption of gluten-free diet even by the people without celiac disease ... View the full article
  4. ... consumer awareness regarding growing prevalence of celiac disease, coupled with lactose intolerance and gluten intolerance, among consumers. View the full article
  5. Again really useful thanks. I'll look into those flours. I think I have coconut flour but was afraid of another reaction. I just seem to get better, introduce something new, then have to recover. Tough for the sole bread winner with a wife and 2 kids to support and be healthy enough to actually work. The pancreas is an interesting angle. My doctor has been puzzled since my Lipase has always been above normal range for many years. However, I did have an alcoholism history but no longer drink alcohol for over one year now. But that Lipase isn't going down.
  6. I started with a Paleo diet (diet of our ancestors) but moved to one with Keto Ratios, Basically, my body uses fat for fuel not carbs, and the human body is actually designed to do this on rotation and our ancestors would do this with seasons. But I often use almond and coconut flour to make nut meal porridge and use it to make baked goods also. Nut butter is also easy to digest. I myself used to not tolerate any egg yolks (whites were fine), meats, or greasy oily foods. Still, have to go easy on them but found I had issues with my pancreas producing enough enzymes to break them down. I now take digestive enzymes for a high-fat diet and take pig pancreas enzymes to digest my meals. Try stuff like slow cooked roast, stews, or sheet pan meals with meats and veggies you can tolerate. The nut meal porridge is decent if you want to try that. Stir Fry used to be another staple of mine. I personally eat a bunch of egg dishes as my primary, but if you have egg issues you might try more meats, and nuts.
  7. Hi. Apologies for my endless posts!!! I was told by gi to go gluten-free as my endoscopy would take 9 months on NHS. So I have done 13 days. Bad withdrawl and just felt I was coming out the other end yesterday when I got a phone call offering endoscopy in 2 weeks. I am well aware of the need to be eating gluten before the biopsy. So my only question is, will 13 days off gluten be enough to heal some evidence???? Should I be looking for an appointment in 6 weeks? I gave started gluten today 😢
  8. About a year ago Jessica Mahar, who was diagnosed with celiac disease around 2005, got sick from a local restaurant because the menu said the ... View the full article
  9. The Gluten-free Popcorn Products Market is anticipated to be positively ... among people with celiac disease or those with marked gluten sensitivity. View the full article
  10. People especially suffering from celiac diseases are shifting their preferences towards gluten-free products. Even those who do not have an ... View the full article
  11. Thanks Trent! Oh boy, life sometimes just throws a curve ball - potentially more autoimmune diseases... my knuckle pain has been constant for 4 months now. I guess that's not a flare up. Feeling kinda lost being a Scotsman living in Germany and not know which type of doctor to go to and what other tests I should get. Damn this disease.
  12. Thanks Ennis. Some really good advice. I'm pretty low on Vitamin D, but every time I take any type of supplement I have bad reactions. I even went out my way to find Vitamin D that is organic and has no sweeteners, fillers or any other ingredients other than what is core to making vitamin D. But hey, my body doesn't like it. From my tests all B, E and C vitamins, are in check. My antioxidative stress test was 56 and normal range is under 40. I think because my Marsh score was 1 without villi atrophy, I am still well nourished. I'm slightly getting panicked about what to eat. I mean if I cannot eat any carbs, how does one function? The only carbs that seem ok are white rice flour made into baby porridge and potatoes. I can't tolerate eggs and some fruits so I'm left with eating only lettuce, cucumber and tomatoes (also not much tomatoes)... I feel rather hopeless with this right now. Surely I am going to end up with nutrition problems eating white stuff and salads for the rest of my life. My weight loss is of major concern - people keep mentioning it and also how pale I look - no anemia by the way. This sure does suck big time.
  13. If you're unlucky enough to suffer from celiac disease, then even a crouton can put your life at risk: just 50 milligrams of the protein can trigger an ... View the full article
  14. Research report covers the Free-From Food Market share and Growth, ... of celiac disease, coupled with lactose intolerance and gluten intolerance, ... View the full article
  15. Dear wheatwacked. Your issues with vinegar could also be simply gluten related. This since the standard for labeling food as gluten-free is 20ppm, and a lot of vinegar is derived from grains like wheat, either directly or through glucose syrup. It could contain a few ppm gluten naturally, or it could be CC while processing the gluten-free wheat derivatives. It could also be CC because they used glue made of wheat while fermenting the vinegar. You could perhaps try Apple cider vinegar. This is something you can make in your own home with just one ingredient and lots of patience. Posting a link to a blog describing the issues About vinegar
  16. 4 1/2 years gluten free after 63 years of eating wheat. Slowly but surely am improving. The neuropathies seem the slowest to improve. My lactose intolerance went away when I started making my own fermented pickles, without vinegar. Vinegar kills the lactobacillus that supports lactose digestion. Most commercial pickles are made with vinegar so no pro or pre biotic activity in the foods we buy. There are 41 essential vitamins and minerals that we require in our daily diet. People with Celiac Disease are at high risk for deficiency for ALL of them because Malabsorption Syndrome is comorbid with Celiac Disease, something that the medical industry does not seem to feel important. With each essential nutrient that I investigate and subsequently supplement so I get at least the minimum daily recommended amount, some aspect of my health has improved. I use the NIH factsheets to compare my diet to the recommended minimums and maximums and in almost every case I am deficient. https://ods.od.nih.gov/factsheets/Choline-HealthProfessional/ https://www.todaysdietitian.com/pdf/courses/CooperCeliac.pdf A B1 (Thiamine) B2 (Riboflavin) B3 (Niacin) B4 (Adenine) B5 (Pantothenic Acid) B6 B7 B8 (Inositol) B9 (Folic Acid)(Folate) Folic Acid(synthetic folate)in men is implicated in increased Prostate Cancer, while Folate is not. B10 (PABA) B12 BIOTIN BORON C Calcium Choline When a diet is deficient in folate, a B-vitamin that is also a methyl donor, the need for dietary choline rises because choline becomes the primary methyl dono CHROMIUM CHLORIDE COPPER D3 E EPA IODINE IRON K LITHIUM (provisional) Lutein LYCOPENE MAGNESIUM MANGANESE MOLYBDENUM NICKEL PHOSPHORUS POTASSIUM Zinc SELENIUM Silicon TIN VANADIUM
  17. Hey guys, was just wondering why oats, which are naturally gluten free, undergo gluten cross-contamination while other gluten free grains, such as rice, buckwheat, or quinoa, do not? Even when gluten free oats are grown isolated from other grains and processed in gluten-free facilities, they still test at a gluten concentration of about 10 PPM, which may make some celiacs sick. However there are rices/buckwheat/quinoa that even the most hardcore celiacs can eat without a problem. Why do the latter grains not undergo gluten cross-contamination? Thanks.
  18. For me, seems like there are times when the immune system just gets cranky for some reason and I get extra aches and pains until it settles back down. It's good to keep in mind that people with celiac disease have dysfunctional immune systems that seem to have a mind of their own. It's also extremely common to develop other autoimmune diseases once you get the first one.
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  20. Most of us end up with a whole list of things we also cannot eat, heck many the same as you. Keep a food diary, it is not uncommon to get new ones with later exposure. I keep a list in my signature. I also have a rare gene for celiac that makes me prone to other things as well some of which I have gotten and others I have the potential to get but am negative for. Your genes essentially put the cards in the deck but what your draw has many different possibilities. Now I wikied the gene you mentioned then cross-referenced the alleles in common with and checked the snipped gene reports and without an actual gene report with full snippet info, there is no way to get more definitive answers then to guess at the range of info. But Celiac was associated with some along with many other AI issues that "Could" come up. IE I can not tolerate any carbs or sugars either, I used to go low carb to avoid bloat, then I avoided sugars to stop the UC from causing bleeding, then ended up finding it was spiking my glucose when I cheated and made me feel all kinds of crazy bad and I went keto. The stuff acting up again sounds like you might have had an accidental exposure again, Go back to a whole foods simple diet for a while and rotate your foods to see if you got a new intolerance or sensitivity. Many of us with damaged guts get nutrient deficiencies and have to supplement. Some of these can cause all kinds of other complications. Might do good to check your symptoms against the deficiencies for B-vitamins (all of them), Vitamin D, Magnesium, Iron, Folate, etc. Some deficiencies issues can lead to hormone imbalances, you might also get your thyroid checked. I have no clue what is up with my T myself, I am trying boosters to my drive up and body build but find myself constantly A-sexual, and trouble building up muscles. I figure having multiple autoimmune diseases my body has other priorities then procreation. Do note it takes most people 6 months-2 years to feel "normal" again, you are still a bit early in and it might just be some troughs as your body finds the new normal and heals.
  21. Looking for advice. Was diagnosed Celiac 3 months ago with all following details: Gastroenterologist scoping and bloods • biopsy Marsh score 1 no atrophy (lymphocyte count 68/100) • antibody blood test negative • both colonoscopy and endoscopy negative for infections or bowel disease Allergist gene testing and bloods • HLA DQ A*05 Postive • HLA DQ B*02 Negative • HLA DQ B*03:02 Negative • ECP (Esinophile Cationic Protein) 66.7 ug/l which is 4 x baseline level • skin prick test for over 40 allergens including wheat etc all negative Urologist blood tests • extremely low testosterone (almost zero and tested 3 times) • diagnosed as primary low T Symptoms that all creeped up at same time pre diagnosis: • stomach upset, noises, mixed stools • migraines, dizziness, nausea • tiredness, weakness, lethargy • anxiety, depression, no interest • knuckle, hip, back pain • weight loss (7kg pre diagnosis, 15kg post diagnosis) I’ve been eating gluten free now for 2.5 months and taking testosterone gel daily and since 1.5 months been feeling better. However. I’m still having issues. I cannot tolerate any type of synthetic or derived sugars. I cannot eat buckwheat, couscous, yeast, corn, dairy, brown rice, most other non-gluten grains. Can’t do chocolate, tea and numerous other things. When I feel Glutened I can only explain it as a panick attack building up to what feels like an allergic reaction that affects both my respiratory system and nervous system. What I don’t understand is why suddenly if I’m apparently celiac, I’m having so many issues. Some questions I ask myself: 1. I thought the HLA DQ2 + DQ8 was key to being celiac. Why when it’s negative I have the diagnosis? 2. I don’t really understand the function HLA DQ5 - I know it is a positive mutation but I read for other immune disease traits. Anyone enlighten me on this gene? I have little knowledge and my doctor had no clue. 3. My knuckle pain is getting worse and I suspect Rheumatological overlap which would explain an immune issue. Anyone experience or can relate to this? 4. Migraines are coming back after being dormant for 1.5 months. Is this common with celiac? You feel good, it plateaus, then you feel bad again? 5. Any relation to low testosterone? Again, can anyone relate to my story and tests/results? 6. Esinophile blood test 4x normal range. What the heck? I’m only 40 years old and something’s not right even with 16kg weight loss since November 2018. I speak with my doctor and he’s like, be lucky you lost weight you were 106kg which is pretty much over and also remember not to eat gluten. Slightly clueless if you ask me and not helping with my fear that they have missed something. What’s the coincidence that so many systems go wrong at the same time. Thanks for reading my story and if anyone has had a similar experience I’d be forever grateful for some feedback.
  22. Yes, it's incredibly frustrating to get reactions from things one thought was safe. I'm wishing for a lower standard than 20ppm, coz obviously we're quite a few who has a hard time digesting 5-19,9 too. Until then I try to go with no additives as far as possible, since one doesn't know for sure. But some are worse off, (than me) they cannot even eat cousins to oat, even though it's naturally gluten-free their proteins resemble each other to much. Don't remember them, since it doesn't cover me. But corn might be one, or corn might belong to the other branch. Things one never knew. But that leaves pretty much nothing left for them to eat. * It's rice and bamboo that belongs to the same grassfamily as wheat etc (Pooideae)
  23. Trained facilitators who are also in recovery lead NAMI Connection groups. ... with an intolerance to gluten/wheat or diagnosed with celiac disease. View the full article
  24. All this continues to point to the need for an effective vaccine or gluten neutralizing oral agent. We're losing the battle with regard to gluten-free eating.
  25. If not above has eased your pains, I'll add some of my pitfalls to the list. Very few studies have been done, but there's some to read that claims that about 4% of gluten-free labeled food reach above 20ppm in random samples (one particular study from Italy) I haven't been gluten-free for too long, but I have my index finger literally telling me if the food I ate was good or not. I get rashes from tiny amounts, and from a lot of gluten-free foods too. Rashes together with everything else is a sure key to know. Not once this far has my index finger pointed out wrongly, after doing research and asking manufacturer's I figured that I cannot eat dextrin derived from barley or wheat, nothing they need to label, no gluten-free starches from wheat, no glucose syrup if from wheat. I'm avoiding alcohol because they don't need to label everything in it. Some cannot eat xylitol and other additives ending with -tol, nor -hol. Or other sugary things like dextrose or fructose. I seem to be able to eat -tol, but not always dextrose. (Most dextrin and dextrose are from corn though, I think) Some cellulose bags, like tea, might be done with fibers from wheat too. As with snuff and other "food" bags. The standard is 20ppm, I cannot even eat D-vitamins with dextrins. So I must read labels from gluten-free sections too. I've had trouble with Schaer, even though it's naturally gluten-free as I figure.. I've heard others react to it too. I'm gonna try again. I don't know if it's because ingredients and additives derived from grains, are CC, or if it's too much gluten for my body to handle. Some manufacturer's are quick with answers, others ignore you. But ruling out products from those who do not answer, does make the rashes go down within a couple of days. Besides that, as mentioned earlier, some naturally gluten-free foods do have traces of gluten too (beans etc). But if I recall correctly, it's not that common. All in all, I think between 10-20% of gluten-free foods contain gluten above 20ppm. Even more, even from gluten-free sections, contain gluten between 5-19,9 ppm. And a fraction has less than 5. My point is that perhaps you're more sensitive than you thought? More sensitive than regulations assume. And need to try to rule out things as you go. The consequences for me, with rash on finger, is obvious even for others. But your stomach might need more caution to eliminate sources.
  26. Thanks, I don't know if I have DH.. I just know that my rashes goes hand in hand with gluten/ grain derived things. But I'm definitely gonna mind iodine a lot more! Just a thought for you on vitamins. I cannot eat solid D-vitamins on pills, if they contain dextrin (derived from barley or wheat, but no need to tell on label). That is enough to evoke my rash on some patches. Not as bad as pure wheat, but still very annoying. So, perhaps you ought to mind your vitamins too? I'm guessing that you are having issues getting rid of your rashes, hence severe rashes and worse than mine. So, I'm thinking that if I cannot, perhaps you can't either?
  27. It is typically made from soybeans and wheat through the fermentation ... This light soy sauce has a different proportion of soybeans and wheat in its ... to gluten or have celiac disease cannot consume anything with soy sauce in it. View the full article
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