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Showing content with the highest reputation since 05/17/2019 in all areas

  1. 3 points
    Hello, sorry to hear you're having ongoing challenges. Some Celiacs do take longer to heal and because you're having problems with mast cell activation syndrome, you may not be recovering as quickly as you would like. Correcting your vitamin D deficiency will help stabilize those pesky mast cells. Do get your vitamin D level up to 75 nmol/l or above. Stick to a low histamine diet.... no fermented or pickled foods, no vinegar, no sulfites or sulfur rich foods (wines, shellfish and shrimp, eggs, and preservatives), no cured meats, no dairy, and no citrus. These are all things that trigger those mast cells. Keeping a food journal is really helpful in identifying problematic foods. Try the Autoimmune Paleo Protocol diet. It is wonderful in calming down your over reacting system. It may sound extremely restrictive, but you won't stay on it forever. Just meat and vegetables. No legumes, no dairy, no nightshades, no processed foods. After a few months on the AIP diet you can try expanding your diet one food at a time once a week. Keep that food journal! Do consider vitamin and mineral supplementation while you're still healing. Celiacs often have problems absorbing fat based vitamins (vitamins A, D, E and K). While you're healing, you need extra B vitamins. The nine B vitamins are water soluble and so are lost quickly if you have digestive upsets. Some Celiacs have a Mthfr genetic mutation and need to take the methylated versions of the B vitamins. I take Thorne Research - Methyl-Guard Plus. I understand what you're going through. I've been through it myself, the vitamin D deficiency, the mast cell activation syndrome, the Mthfr gene mutation requiring methylated B vitamins. I found the AIP diet and the low histamine diet to be tremendously helpful. Do talk to your doctor and nutritionist about diet changes and vitamin supplementation. (And to rule out physical problems like Cycling Lady's.) Hope this helps!
  2. 2 points
    It is normal to have continuing symptoms for quite a while after going gluten-free. Celiac disease is an autoimmune condition. The immune system does not stop making antibodies the minute you go gluten-free. It may continue to produce antibodies as long as it wants. But probably it will taper them off after a month or so. But everyone's body varies. Of course if you accidientally get some gluten cross contamination the immune attack will just keep going. Or start back up in force. If you can stay 100% gluten-free then you should start noticng improvements after a month or so, But it takes time to heal the body and repair the villi. So your digestion may be off off for quite a while. It can help to reduce/eliminate carbs and sugars from you diet, including dairy. Also stick with a very simple diet of meats. veggies, nuts and eggs. No oats. After 6 months of that try slowly expanding your diet to include baked goods, dairy, and oats. We all heal at our own rate and there is on way for us to know how fast your body will recover or how gluten-free you will be.
  3. 2 points
    We seem to have similar stories. I was having lingering issues after a hidden gluten exposure, the flu, a cold and a tooth infection. I developed chronic hives that finally ended after six months. I had new GERD-like symptoms that did not resolve. My GI kept suggesting a repeat endoscopy, but I resisted. I even went on the Fasano diet. I was going crazy trying to figure out how gluten was getting into my diet. Like you, I travel in an RV, do not eat out except at 100% gluten free restaurants and eat very few processed foods. Finally, I had the endoscopy done. My villi had healed, but I had a new diagnosis, Chronic Autoimmune Gastritis. It is not treatable until I become deficient in B-12 or iron. I am hoping an autoimmune diet might help it. I would encourage a repeat endoscopy. What I learned is not everything is due to a gluten exposure. I was in fact doing a great job at avoiding gluten.
  4. 2 points
    If I were guessing, I would guess that you went gluten free and your system started to heal and your immune system was recovering. Then maybe you were getting small exposures to gluten due to inexperience with the diet and you were having much stronger reactions because your immune system had started to heal. Just a theory - I know I had almost no gastro symptoms, but once I went gluten free, just a small cross-contamination amount would set off a cascade of symptoms lasting for weeks.
  5. 2 points
    Celiac.com 05/30/2019 - CBS news has a funny reflection on the ten year mark of a story that captivated America, and had a nice celiac-disease twist to its ending. In 2009, one of America's most wanted non-fugitives was done in by celiac disease, and his love of gluten-free pizza. At the time, author Evan Ratliff had teamed up with Wired Magazine who put a $5,000 bounty on his head to see if anyone could track him down. Wired put the challenge like this: "Author Evan Ratliff Is on the Lam. Locate Him and Win $5,000." — wired.com/vanish, August 14, 2009 Ratliff disguised his appearance, and went on the road, first to Las Vegas, then to LA, before finally making his way to New Orleans. Thousands of people were on the lookout for Ratliff, including a core group of internet sleuths. In less than a month those sleuths had uncovered nearly everything about Ratliff: from his signature on lease documents to details of his medical history. Using Ratliff's IP address and figuring out his secret online identity, they tracked him to New Orleans. And that's where Ratliff's celiac disease and his taste for gluten-free pizza caught up with him. The fact that, back then, only one local pizzeria served gluten-free pizza made their job easier. The owner of the pizzeria agreed to help, and put his delivery staff on lookout. Ratliff was caught when he showed up at the pizza parlor. In the end, the owner claimed the $5,000 dollars, and gave Ratliff gluten-free pizza on the house. The story resurfaced as part of a recent episode of CBS' "48 Hours," in which Ratliff recounts his story for correspondent Tracy Smith as part of the show's investigation into the disappearance of Peter Chadwick -- a California multimillionaire accused of killing his wife, Q.C. Chadwick, and staging a kidnapping in 2012. Chadwick is now one of the U.S. Marshal Service's 15 most wanted fugitives.
  6. 2 points

    Ending a gluten free diet

    Hi Trailblazer, No one can say for sure what will happen, but we can make some guesses. Celiac disease can affect people in many different ways, and there is no guarantee how it will affect a person. One of the problems untreated celiac disease can cause is malabsorption of nutrients. This can cause stunted growth and poor development of teeth and bone and brain. Ongoing consumption of gluten by a celiac can result in continual inflammation in the GI system. This can cause additional food intolerances to develop over time. Some of mine are dairy, nightshades, soy, strawberries, celery, oats, etc, etc. Other people have other food intolerances that crop up. These are sometimes lifetime food intolerances. Another biggie is gluten ataxia which can be caused by brain damage. Dermatitis herpetiformis (DH) is a skin condition that can happen and is not very pleasant to experience. There is a low chance of gut cancer also. There's also the potential for ongoing GI distress including pain, bloating, C and D, insomnia, brain fog, hair loss, low hormone levels, mental symptoms like anger, depression etc, joint pain, developing other AI conditions and just plain feeling miserable for years on end. The alternative is to go gluten-free and enjoy better health and live well. And most likely end up eating a healthier diet than most people do. Celiac disease is an AI (auto-immune) condition. It's a lifelong immune condition that doesn't go away. Every time they eat gluten they are damaging their bodies. Eventually that damage won't be repairable and problems will get worse. There is no upside for a celiac to continue eating gluten.
  7. 1 point

    Mccormick Spices

    I have never had a problem with McCormick spices. I have no idea what you used to test them or if you used it properly.
  8. 1 point

    Shredded Wheat Alternative

    I know this post is a bit old, but I had the same question. Maybe rice vermicelli noodles fried in little clusters or bundles like for making puffed riced https://www.wikihow.com/Make-Puffed-Rice .You could also try just baking the shaped noodles but I think they'd come out more dense and brittle, instead of light and crunchy.
  9. 1 point

    Confusion with histology report

    Thank you for your reply. I have an appointment booked with my GP so will discuss with him. I just found it funny the guys who did the endoscopy didn't follow this up. It was just in my report and that was it. Thanks for taking the time to help me out.
  10. 1 point
    knitty kitty

    Vitamin deficiencies

    Anesthesia used during endoscopy, surgery or dental procedures contains nitrous oxide. Nitrous oxide combines with the cobalt in B12 (Cobalamin) in a way that's irreversible. The nitrous oxide combines permanently, leaving you deficient in B12. If you have low stores of B12, deficiency symptoms may not appear for days to weeks later when the B12 stores are exhausted. This time delay can prevent recognition of the actual cause and delay the remedy. Be sure to tell your anesthesiologist and doctor you're prone to B12 deficiency and request vitamin B12 shots before and after procedures involving anesthesia. This has happened to me! It's very scary to be severely deficient in B12 and suffer B12 deficiency related problems such as psychiatric problems (B12 deficiency dementia, depression) and physical problems (fatigue, anemia, nerve damage pain). Here's some articles from National Institute of Health about it.... https://www.ncbi.nlm.nih.gov/pubmed/8250714 https://www.ncbi.nlm.nih.gov/pubmed/10584542 https://www.ncbi.nlm.nih.gov/pubmed/3374544 With Intrinsic Factor problems like PosterBoy mentioned, low dose B12 supplementation all the time might be a good idea. Hope this helps connect the dots
  11. 1 point

    Vitamin deficiencies

    mcphd1, Let me first say I agree with what Knitty Kitty said.... This is about your pernicious anemia ...it is a clue. Here is a nice overview on the history of PA ...I learned a few things myself. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2376267/ PA can develop when our body can no longer make Intrinsic Factor or IF. I want to quote from their history of PA recently learned. quoting "Understanding of the pathogenesis of pernicious anaemia increased over subsequent decades. It had long been known that the disease was associated with defects in the gastrointestinal tract: patients suffered from chronic gastritis and lack of acid secretion (achlorhydria). Indeed, dilute hydrochloric acid was at one time used in the management of pernicious anaemia. It is now known that transport of physiological amounts of vitamin B12 depends on the combined actions of gastric, ileal and pancreatic components." because our bodies ability to make stomach acid and IF has been impaired our IF is limiting our ability to convert B-12 into an absorbable form. And why taking a Methy form or as sublingual is important for those who might have low stomach acid ...going un/misdiagnosed. see also this newer research on current perspectives in PA research/treatment entitled "Pernicious anemia: New insights from a gastroenterological point of view". Here is the link to the abstract https://www.ncbi.nlm.nih.gov/pubmed/19891010 It is traditionally treated as "chicken and egg" scenario ...meaning which one came first ...low B-12 levels or atrophic gastritis or gastritis's etc...which can effect IF production. but newer research confirms the atropic gastritis happens first and thus low stomach acid limits our ability to absorb B-12 properly....remember our bodies IF responsible for B-12 absorption happens in the stomach. quoting the abstract "Pernicious anemia (PA) is a macrocytic anemia that is caused by vitamin B(12) deficiency, as a result of intrinsic factor deficiency. PA is associated with atrophic body gastritis (ABG), whose diagnosis is based on histological confirmation of gastric body atrophy. ...(but) PA is the end-stage of ABG." Meaning the atrophic gastritis comes first then then the deficiency of IF/B-12 results from the atrophic gastritis. this can also explain your low Vitamin D levels. For the Potassium deficiency take some Magnesium Glycinate ....Magnesium and Potassium are twin deficiencies like IF/B-12 they are commonly low together. I hope this is not too long but I had a lot to explain in a few paragraphs. I hope this is helpful but it is not medical advise. Posterboy,
  12. 1 point
    Here's an article that explains the gluten - gut - microbiome connection thoroughly. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4809873/ And here's a study done on the connection between low vitamin B12 and OCD. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3271502/ And B12 deficiency and hypothyroidism: https://www.ncbi.nlm.nih.gov/pubmed/18655403 Celiac Disease causes malabsorption which results in malnutrition, aka vitamin deficiencies. Vitamin deficiencies affect how your body and brain function. You need vitamins to make those neurotransmitters your brain needs to function. Vitamin B12 is maybe one of the most important for brain function. Without it one can suffer mental changes such as brain fog, OCD, dementia and depression a long time before a clinical manifestation such as anemia shows up. Some Celiacs have a problem absorbing sufficient B12 from their diets because of the damage to their villi. B12 (cobalamine) needs some other B vitamins to function properly like folate (B9) which needs riboflavin (B2) which needs thiamine (B1) which needs niacin (B3).... The nine B vitamins all work interdependently. If you're deficient in B12 and other B vitamins, when you go gluten free, the deficiencies become readily apparent. Gluten containing foods are required by law to be enriched with vitamins because vitamins are stripped out during processing. Removing this source of vitamins when you go gluten free can make you feel awful because you're deficient already. You feel better returning to gluten containing foods because you get those vitamins again. It's nearly impossible to eat enough gluten free foods to make up for the deficiencies due to malabsorption and damaged villi. Ask your doctor or nutritionist about supplementing with the methylated forms of B vitamins. The methylated forms are readily utilized by the body. Baseline vitamin deficiency tests should be done before starting supplementation or three weeks free of supplements. The water soluble B vitamins (whether from foods or supplements) will only stay in your system three weeks. After three weeks, deficiencies begin. I suffered through the OCD/depression/dementia from B12 deficiency and other B vitamin deficiency problems (pellagra and beriberi). Please don't give up on the gluten free diet! The Autoimmune Protocol Paleo diet along with supplementing with methyl forms of B vitamins really does work!
  13. 1 point

    Vitamin deficiencies

    Yes, I've had problems with vitamin D levels for 10 years. My doctor just recently told me they are finally up to 58 so I can stop taking the 50K pills every week. But I will continue the 1000 IU pills daily.
  14. 1 point
    Recovery from celiac damage is not always a straight line up. It can be a series of periods of progress and retreat. Symptoms can come and go. Because celiac is so variable with the symptoms it can be hard to diagnose. Some people have no GI symptoms at all, but still have celiac. Every time you ingest any gluten your immune system is re-triggered to attack. An immune response can go on for weeks or months. It's not a good idea to gluten yourself on purpose. You are damaging your body when you do so.
  15. 1 point
    My experience has been that people who think they have no “ Celiac symptoms” actually do. They might not be Gut related. Or they realize that some things they thought were normal, digestive-wise, have gotten better. Not all Celiac issues are gut related https://celiac.org/about-celiac-disease/symptoms-of-celiac-disease/
  16. 1 point
    If you doubt your celiac disease diagnosis, gather up all the records and get a second opinion from a GI who is celiac savvy. Did they even run the celiac blood panel? It sounds like you went back on gluten for a full three months prior to your endoscopy. It also sounds like your GI ruled out other things that could cause villi damage. Was Crohn’s ruled out? Before I subjected myself to a CT, I would trial the Fasano diet for a good three months and keep it low carb and dairy free to address the SIBO-like issues as Ennis and Karen suggested. Seems like a much safer option. About 60% of celiacs fail to get well? Why? Because most make mistakes on the diet.
  17. 1 point


    I am so sorry that you are sick. There is no clear cut answer. Everyone is different. For some it is a few days of misery and for others it can last weeks or trigger other autoimmune issues which can compound the symptoms. Remember, celiac disease is an autoimmune disorder like lupus or rheumatoid arthritis. Gluten just triggers the response. Once your body starts attacking, it can go on and on long after the gluten has left your body. Feel better soon!
  18. 1 point

    Cheese Slices

    But it will list barley malt as an ingredient. ( I know you know that but maybe a newbie won’t. The only cheese I have seen with gluten are the ones that are made with beer. Not sure if Sara Lee makes gluten-free products? If they do- they will likely proudly proclaim it on The packaging and charge 40% more for it than their regular pastry.
  19. 1 point

    Hemp intolerance

    HAY posterboy! <see what I did there?? I knew it! you're outstanding in your field!! that being said: show of hands - who doesn't have google? anybody? anybody? no? o, and I just guessed about the histamines, I didn't do any research. so, thank goodness.
  20. 1 point
    ok, step one: breathe!! you're going to be ok. you sound like many of us who have been failed by the medical community. so, you're not crazy. these people just don't have celiac on their radar and they just don't care to skip treating all your symptoms ($$$) which will go away if you are celiac and stick to the gluten free diet. no, casein does not cross react with gluten <see what I mean, lolz) I BET they didn't tell you that pregnancy/childbirth is a common trigger for celiac. well, it is. like pikeagirl said: I would be curious to see what your vitamin and mineral levels are doing. celiac will starve you to death (I lost an unimaginable amount of weight and my gp wanted to put me on a feeding tube. now, I had been seeing the same doc for TWENTY YEARS and been treated for everything from pneumonia to weird rashes to potassium deficiency <lolz they called with my test results and told me to eat a banana immediately!! haha) and I guess they figured they might as well throw the celiac guess out there. TURNS OUT, it's caused by the same gene that caused my son's type 1 diabetes and my daughter's r.a. - so, if that sort of thing runs in your family, you're a prime candidate. thyroid disease, as well as other lovely autoimmune diseases walk hand in hand with that pesky gene. tests for celiac are just about hit & miss, bc they just do an igg/iga - there are better tests. cyclinglady knows the (dmg? is that right lolz) anyways, if you are interested in going through all the testing, you must continue to eat gluten. my g.i. doc never had me to do a gluten challenge bc I was so very underweight they were concerned I wouldn't survive it. you are nursing, so that is taking what little you have and giving it to baby. maybe you should go off gluten until you're finished nursing? if you are indeed celiac or gluten intolerant, you will start to feel better ie more energy for your lil' sweet babies if you're worried about the ranitidine, you can certainly break them into smaller doses, but if they're working, that's the least of your worries. if you do decide to go on a STRICT gluten free diet, you will probably want to skip dairy for awhile until your villi can get a chance to heal <bc that's where the enzyme to digest lactose is made on the tips of the villi) skip eating out until you are comfortable with the diet. the most times I have gotten 'glutened' in the past 9 years have been from restaurants. if you want to meet friends out, just eat at home first and go for the company and maybe a glass of vino or two finally, the diet is a pain, no doubt. but it becomes a 'new normal' and dying of malnutrition is so f'ing inconvenient
  21. 1 point

    Timeline of recovery

    Hi, One month is really just starting the gluten-free diet and the healing process. At 6 months you are probably more likely to have made some progress IMHO. But keep at it, because the gluten-free diet gets easier after time. Your digestion may be somewhat touchy or easily upset for the first year. You are adopting a whole new diet and your body needs to adjust. As your intestines heal they replace worn smooth villi with new long villi. Those new villi provide a substantially higher amount of surface area for bacteria to inhabit. So your gut flora mix can change dramatically, and probably for the better. That gut flora mix improvement is likely to go better if you eat low sugar and carbs IMHO. Veggies. meats, eggs, and nuts are a good diet to start. Mostly cooking your own food and eating at home is good too. A fairly simple easy to digest diet is helpful. You may find digestive enzymes help or Betaine HCL.
  22. 1 point

    Timeline of recovery

    It can take months, even a year or more, to completely heal. But, you can start to feel better in a few days to a few weeks, if you see strictly gluten-free. That means no gluten at all! Small amounts will continue the damage/ antibody production. it is possible that some of your issues are caused by something else. You might want to cut out (or down) on the lactose in dairy for a month or so - the part of the intestines that is damaged by Celiac is the part that helps digest milk. You need to give it time. Maybe eat simple and mild foods for a few weeks.
  23. 1 point

    Gluten Consumption + Alcohol Consumption

    i’ve been looking for this convo all morning! Last night, I drank only gluten-free alcohol, but got glutened with my food. After a couple hours of moderate drinking and dancing, a migraine just took over! I think dehydration + migraine sensitivity as a celiac might have made the symptoms extra unbearable.
  24. 1 point
    Patricia Neal

    Infant Formula

    I was born in 1931 with celiac disease and fortunately a new peds Dr. came to town who knew what it was but they thought it was associated with diabetes then so I was almost killed with insulin. However once out of the hospital I was given a formula. I did some research in the 1970's and found they used ripe bananas that had been dried to a powder. I have just been doing some food research and found that they are now making ripe banana flour and wonder if that could be used now. If that was what I had it worked--I still have celiac and some other food sensitivities but I am 87 and still going although I am now recovering from peripheral neuropathy and B12 and folate deficiency which are associated with celiac. Doctors unfortunately don't know enough about celiac. Mine did tell me B12 shortages are common in people whose ancestors came from Great Britain and Scandanavia which is the same place prevalent with celiac.
  25. 1 point


    dude is a vet. with a disclaimer. go see a doctor.
  26. 1 point

    Hemp intolerance

    just give him a second. you'll be advised in another 12 page post what to take otherwise...…… wisegeek, really??? lolz I take both h-1 and h-2 blockers. and a couple of other histamine controlling things as I think I have mild mcas. I have mentioned this to every doctor I've been to see and none of them have any interest or knowledge of mcas. they tested me for mastocystosis (not the same) - so, I tell them what i'm taking. they give me a Xanax script, lolz - no warnings or interactions with anything i'm doing so they don't care. a little fiber in my tea in the morning (psyllium husks) and I rotate my diet, so i'm not eating the same foods that might build up my histamine levels and trigger a response. it took a little experimenting but it seems to be working really well and I have been able to add back almost all the foods I had been avoiding. smoking the la-la seems to even my guts out and makes my appetite normal. I think that eating hemp is different than mj edibles, yes?
  27. 1 point
    Celiac.com 05/28/2019 - Denmark-based start-up Kaffe Bueno recycles used coffee grounds into oils for skin care products, but they are also suitable for use as sweeteners, natural colorings and preservatives in foods and beverages. The company also makes a flour from the coffee grounds, which can be used to fortify baked goods. They source used coffee grounds from cafes and hotels in Copenhagen, and then use a biotechnology process to extract the oils which leaves behind a naturally gluten-free coffee flour. According to the company, the oil extraction process removes most of the coffee flavor, resulting in a flour with a nutty, caramel, chocolatey taste that can complement many products. Kaffe Bueno claims its coffee flour contains three times the protein per gram than almond flour, less calories than buckwheat flour, less fat than coconut flour, more fiber than wholegrain wheat flour, and more potassium than a banana. The resulting flour is both green, and potentially lucrative. In 2018, people worldwide consumed nine billion kilos of coffee, yet just 1% of the beneficial compounds were used. The other 99% gets treated as waste, and usually ends up in landfills where it decomposes and creates methane. Used coffee grounds are packed with bioactive compounds that contain anti-proliferative, antioxidant, and antimicrobial effects.
  28. 1 point
    Doesn't apply to me, but I wanted to say that you are a wonderful person to help locate someone who would be considerate of your present roommate condition. Best wishes
  29. 1 point
    You might check and see if there is a DC area Celiac or gluten free Facebook group.
  30. 1 point
    You could try posting in the DC Celiacs Yahoo group. Maybe will find someone there. https://groups.yahoo.com/neo/groups/DCCeliac/conversations/messages/15778
  31. 1 point

    Ending a gluten free diet

    This disease is like a chameleon always changing, in regards to the above issues, I have my list of NO foods I can not eat anymore, I became allergic to Corn and whey, and ended up with various intolerances/sensitivities from peanuts, lactose, soy, etc. I also got other AI issues like Ulcerative Colitis, which flares to gluten, spices, and sugars/carbs. I ended up with gluten ataxia in which my immune system will also attack my brain and nervous system. It as taken over 6 years gain some feeling back in my hands, I lost the ability to do some more advanced stuff I went to college for (computer programming) because it all jumbles up when I look at it now....like I should know it but I do not. There were secondary effects of it doing something with my pancreas, I can not have any carbs or sugars without spiking my glucose to dangerous levels, and I have to take pig pancreas enzymes and digestive enzymes to eat my food and still can not have anything oily, or greasy. Now on to others issues, we have seen members get ruptured intestines and need a colostomy bag, we have lost members to cancer also. The list goes on. Antibodies can stay raised for months after an exposure constantly dealing damage inside, so cheating every now and then is not just 1-2 days of damage. Everyone is different but if they keep cheating the complications, other foods issues, other AI diseases all become more likely with time.
  32. 1 point
    FYI! Certified gluten free foods (tested below 10ppm) are often made on shared equipment. Also, foods labeled gluten free (tested below 20ppm) can also be made on shared equipment. Cumulatively, this could be too much gluten. i.e. If you use too many brands that all contain trace amounts of gluten then you could accumulate too much gluten, even if the individual product amounts are below accepted levels. Brands that use Shared Lines (gluten foods made on the same equipment as gluten-free foods) Alter eco chocolate Amy’s Arrowhead Bird's Eye frozen veggies Blakes shepherd pies Bolthouse Farms Breyers ice cream Classico Color kitchen cupcake colors Conagra Country life vitamins Drews Erewhon From the ground up Gin Gins Grandy oats Haagen-Dazs Hellman's Imagine Foods Jeff's Natural Jalapeno stuffed olives Kind Kraft foods Lance Late july Lotus Foods Lovely Candy company Nature's Bakery Nature’s Path Nestle Organic Valley Orrington farms broth Outshine popcicles Pacific Foods Purdue/Harvestland Chicken San-j Simple Mills Stubbs Unilever Vans Wild Planet fish Natural Sea Salmon So-delicious **NOTE** This is not an exhaustive list. My information is only as good as the representative with whom I spoke. This list is time sensitive. However, I am FINALLY getting well after cutting out ALL brands that use shared lines!
  33. 1 point
    Celiac.com 05/22/2019 - What are the risks for lymphoma and gastrointestinal cancer in patients 55 years and older with newly diagnosed adult-onset celiac disease? Researchers and clinicians have reported connections between celiac disease and the development of certain lymphoid and gastrointestinal (GI) cancers, but there just isn't much good data. Without good data, it's impossible to develop effective evidence-based follow-up protocols. In an effort to develop better information on the subject, a team of researchers recently set out to determine relative (RR) and absolute risks of lymphoma and GI carcinoma for newly diagnosed adult celiac patients. The research team included Tom van Gils, Petula Nijeboer, Lucy IH Overbeek, Michael Hauptmann, Daan AR Castelijn, Gerd Bouma, Chris JJ Mulder, Flora E van Leeuwen, and Daphne de Jong. They are variously affiliated with the Celiac Center Amsterdam, Department of Gastroenterology and Hepatology, VU University Medical Center, Amsterdam, the Netherlands; the Foundation PALGA (The Nationwide Network and Registry of Histo- and Cytopathology in the Netherlands), Houten, the Netherlands; the Department of Epidemiology and Biostatistics, the Netherlands Cancer Institute/Antoni van Leeuwenhoek, Amsterdam, the Netherlands; and the Department of Pathology, VU University Medical Center, Amsterdam, the Netherlands. To assess RR with cases (lymphoma or GI carcinoma) and controls--melanoma or basal cell carcinoma diagnosed from 1994–2014, the team conducted a case-control design using the Dutch nationwide population-based pathology database (PALGA). Among this group, the team identified patients with prior histologically proven or simultaneously diagnosed with the malignancy. The team found celiac disease in a total of 349 of 301,425 cases (0.1%) and 282 of 576,971 (0.05%) control subjects. Adults diagnosed with celiac disease had a substantially higher risk of T-cell lymphoma, mainly enteropathy-associated T-cell lymphoma (EATL). Clinicians should look out for EATL (both intestinal and extra-intestinal) and small bowel adenocarcinoma in patients with celiac disease diagnosed at 50 years of age or later. Although most often synchronously diagnosed, risk of T-cell lymphoma 1 year or more after celiac disease diagnosis was still elevated at 12.7 (95% CI 7.6–21.3). Other celiac disease-associated malignancies were small bowel adenocarcinoma, with RR of 11.9 (95% CI 8.2–17.2), and esophageal squamous cell carcinoma (RR = 3.5 (95% CI 2.1–5.8)). Absolute risks of developing these cancers were relatively low. Celiac disease did not show any higher risk of developing other types of lymphomas and GI carcinomas. Read more in the United European Gastroenterology Journal
  34. 1 point
    Celiac.com 05/17/2019 (Originally published 10/08/2010) - There are many ways in which the immune system is compromised in the context of celiac disease. A lack of fats (due to fat malabsorption) can limit production of eicosanoids and other fat-dependent immune system components. Malabsorption of minerals such as zinc, copper, iron, selenium, or magnesium can also impair immune function in several ways. Malabsorption of non-metalic elements such as iodine can also impair our immune function through impairing T cell production by the thymus. The leaky gut, a chronic feature of untreated celiac disease can induce autoimmunity and deplete the very resources that protect us from infection and toxic agents. The recent successes of Larazotide are highly suggestive that it is the leaky gut that is at the very root of celiac disease, since many celiacs can consume gluten with little harm when taking this drug. Malabsorption Our cells can make use of three separate sources of energy. They can burn glucose, from carbohydrates, amino acids, from proteins, or fats which can be saturated, monounsaturated, or polyunsaturated fats. Any or all of these can be used for fuel at the cellular level. Celiac disease has long been characterized as a condition of fat malabsorption, and some fats are essential to our survival and wellness. Stephen Cunnane makes an excellent case for these essential fats in his book about the evolution of the human brain titled “Survival of the Fattest”. He shows that the human brain cannot develop normally without adequate supplies of omega 3 fatty acids. We also need fats to make many elements of the immune system. We must consume and absorb omega 3 and omega 6 fatty acids because our bodies are unable to efficiently produce them. Similarly, as our understanding has expanded, we have come to recognize that absorption of other nutrients such as minerals can also be compromised in untreated celiac disease. (Some people with celiac disease continue to battle mineral malabsorption for many years after adopting the gluten-free diet.) Patients with iron deficiency that does not respond to supplementation should be investigated for celiac disease, as refractory iron deficiency is common in untreated celiac disease (1). Iron is an important constituent of immune function and Stephen J. Oppenheimer has identified seven separate dynamics through which iron deficiency can compromise immune function. These include: Reduced neutrophil function which can be reversed through iron supplementation; Reduced numbers of T-lymphocytes; Reduced T-lymphocyte responsiveness; Impaired natural killer cell activity; Impaired interleukin 2 production; Altered macrophage migration; Altered cutaneous hypersensitivity (2). Magnesium deficiency, in the context of celiac disease, has been identified as a factor in damage to the parathyroid gland and consequent bone demineralization. Rude et al have shown that magnesium supplementation alone will reverse this problem (3). Similarly, mineral malabsorption may impede our supplies of zinc, copper, and selenium, each of which may have a negative impact on the immune system. Even a mild zinc deficiency can impair T cells, interfere with hormonal regulation of the thymus, and activation of tumor necrosis factor and natural killer cells (4). I have previously reported that natural killer cells are the body’s first line of defense against malignancy (5). Natural killer cells also help to protect us from a variety of infectious agents. Malabsorption of non-metallic elements such as iodine can also impair immune function. Not only does the thyroid gland require iodine to function properly, the healthy thymus gland contains large reserves of iodine and a wide range of immune functions require iodine. The antibacterial uses of iodine have a long history and this element was discovered early in the nineteenth century. Although iodine is now added to most table salts in the industrialized world deficiency continues to plague the third world causing preventable mental retardation. Failure to absorb this important nutrient can cause disturbances to many facets of the immune system and impair heat regulation through compromised thyroid function. Added problems with the thyroid gland can also come to the untreated celiac through autoimmunity induced by a process called molecular mimicry (more on this later) which is one of the means by which the leaky gut can also create havoc with the immune system. Leaky Gut Jon Meddings has characterized the gastrointestinal tract as a long tube running through our bodies that contains materials from the outside environment (6). Unlike our skin, we have only one layer of cells in the intestine that protects us from the outside world. These cells must selectively absorb nutrients from this material, while providing a protective barrier against constituents of our food that might harm us. These nutrients are absorbed through the epithelial cells and are released on the other side of the cells into the bloodstream. The leaky gut, as induced by gluten, is a state where excessive zonulin is produced in the intestinal lumen. This protein attaches to the epithelial cells that line the intestine. The epithelial cells move further apart leaving gaps between the cells, thus allowing matter to enter the bloodstream on the other side of the epithelial barrier. Depending on the size of these gaps, various toxins, infectious agents from our food, undigested and partly digested food particles, and even the friendly bacteria that inhabit our intestines may reach the bloodstream and beyond. Whether in the form of partial or complete proteins from foods, microbes from the external environment, or friendly bacteria from our intestines, once in the bloodstream our immune systems recognize these proteins as foreign. We produce antibodies to attack and destroy them. If these same proteins arrive in the circulation repeatedly, we will have elevated serum antibodies specifically sensitized to these proteins. Protein structures can contain enormously variable sequences of amino acids. Perhaps for the sake of efficiency, these selective antibodies recognize only one segment of the foreign protein structure, in the form of a single sequence of amino acids. According to the theory of molecular mimicry, this or a very similar sequence of amino acids may be found in proteins that form some of our own tissues. If we have elevated levels of antibodies that are made to attack such a string of amino acids, they will also attack self tissues. This is process results in autoimmune disease. Because it is difficult to predict what sequence of amino acids the immune system will choose, we cannot predict the specific self tissues that will be attacked by our immune systems. Nonetheless, if the theory of molecular mimicry is correct, gluten may be at the root of many forms of autoimmunity because of its impact on zonulin production. Celiac Disease vs. Gluten Sensitivity The greater hazard appears to lie with celiac disease rather than non-celiac gluten sensitivity, as celiac patients not only have to contend with all the problems that come from a leaky gut, they also have all the problems associated with malabsorption. However, Anderson et al report that people with gluten sensitivity showed a greater rate of all cause mortality as well as significantly increased rates of non-Hodgkin’s lymphoma and cancers of the digestive tract than were found among patients with celiac disease (7). These unfortunate data may be the direct result of the many physicians and other health care practitioners who consistently urge their patients to continue to consume gluten despite the clear evidence, in the form of anti-gliadin antibodies, that these patients are mounting an immune reaction against the most common food in their diet. Peter Green, professor of Medicine at Columbia University, has called for more attention to be paid to “the lesser degrees of intestinal inflammation and gluten sensitivity” (8). Sources: Farhad Zamani, Mehdi Mohamadnejad, Ramin Shakeri, Afsaneh Amiri, Safa Najafi, Seyed Meysam Alimohamadi, Seyed Mohamad Tavangar, Ardeshir Ghavamzadeh, Reza MalekzadehGluten sensitive enteropathy in patients with iron deficiency anemia of unknown originWorld J Gastroenterol 2008 December 28; 14(48): 7381-7385 Oppenheimer Stephen J, Iron and Its Relation to Immunity and Infectious Disease. The American Society for Nutritional Sciences Supplement, Journal of Nutrition. 2001;131:616S-635S. Rude RK, Olerich M. Magnesium deficiency: possible role in osteoporosis associated with gluten-sensitive enteropathy. Osteoporos Int. 1996;6(6):453-61. Prasad AS. Zinc and immunity. Mol Cell Biochem. 1998 Nov;188(1-2):63-9. Hoggan R. Considering wheat, rye, and barley proteins as aids to carcinogens. Med Hypotheses. 1997 Sep;49(3):285-8. Meddings J. National Conference, Canadian Celiac Association, Calgary, Alberta, Canada, 1999 Anderson LA, McMillan SA, Watson RGP, Monaghan P, Gavin AT, Fox C, Murray LI Malignancy and mortality in a population-based cohort of patients with coeliac disease or ‘gluten sensitivity’. World J Gastroenterol 2007 January 7; 13(1): 146-151 Green P H R, Mortality in Celiac Disease, Intestinal Inflammation, andGluten Sensitivity. JAMA. 2009;302(11):1225-1226.
  35. 1 point

    So… I'm a coeliac

    Hi Oranges and Melons, While going gluten-free may not resolve all your brain symptoms, it may help. In some people celiac can attack the brain cells causing a condition called gluten ataxia. Those people sometimes have UBO's (unidentified bright objects) on an MRI of the brain. The other gotcha is lack of certain nutrients. Our brains are over 90% fat and they need fats to operate. Celiac can impair the ability to absorb fats. That's a bad thing for a brain. We are all literally fat-heads! The malabsorption typical of untreated celiac disease can impair absorption of B-vitamins which are important for nerve cells to function correctly. Guess what else our fat-heads are made of? That's right, nerve cells! So it's a 2 fisted whammy on our brain function. Anyway, they say that nerves are slow to heal. So don't expect immediate improvements. Getting used to eating gluten-free is a bit of a challenge for most people. It is even possible to make mistakes and eat things with gluten in them at first! But try to keep the mistakes (glutenings) to a minimum. Every time our immune system is triggered to respond by gluten, it will launch an immune attack. That immune attack can go on for weeks to months, depending on the person. So every mistake can set us back for quite a while. Surprisingly, it turns out there are lots of foods to eat besides gluten. Some of us have been eating gluten-free for over 10 years and haven't staved to death yet. And after a while (varies by person) the old gluteny foods are not as appealing either. Congrats on your diagnosis. Now you can plan on starting your gluten-free journey and improving your health.
  36. 1 point
    Celiac.com 05/21/2019 - Ever wonder what are the most Googled diseases in your state? Or how celiac disease ranks? Independent insurance research agency TermLife2Go shared its list of the most searched diseases in each state based on Google keyword popularity. What does the list reveal? Well, in general, folks seem more concerned about Human Papilloma Virus (HPV) than heart disease, which is, in most cases, far more serious. To be fair, HPV is a common, and now preventable disease. It also shows that people in the wheat belt of Kansas seem concerned about celiac disease. As do the good people of Montana, Idaho, Utah and New Hampshire. What does it all mean? You can ponder that question as you peruse TermLife2Go's list of each state and its most-Googled diseases: Alabama: AIDS Alaska: Asthma, stroke and liver disease Arizona: HPV Arkansas: HPV California: HPV Colorado: Asthma Connecticut: Asthma Delaware: Liver disease Florida: Cancer and HPV Georgia: HPV Hawaii: Diabetes Idaho: Celiac disease Illinois: Relapsing polychondritis Indiana: Diabetes and HPV Iowa: Diabetes Kansas: Celiac disease Kentucky: Emphysema and asthma Louisiana: AIDS Maine: Heart disease, Ebola virus and Lyme disease Maryland: HPV Massachusetts: Alzheimer's Michigan: HPV Minnesota: Epilepsy Mississippi: AIDS and multiple sclerosis Missouri: Colitis Montana: Rheumatoid arthritis and celiac disease Nebraska: Scleroderma Nevada: HPV New Hampshire: Celiac disease New Jersey: Colitis New Mexico: Diabetes New York: Cancer, HPV, colitis and Crohn's disease North Carolina: HPV North Dakota: Liver disease Ohio: HPV Oklahoma: Lupus Oregon: AIDS Pennsylvania: HPV Rhode Island: HPV South Carolina: Scleroderma South Dakota: Diabetes Tennessee: Asthma Texas: HPV Utah: Celiac disease Vermont: Alzheimer's Virginia: HPV Washington: HPV West Virginia: Chronic obstructive pulmonary disease, stroke, kidney disease and rheumatoid arthritis Wisconsin: Diabetes and celiac disease Wyoming: Pulmonary hypertension and Crohn's disease
  37. 1 point

    So… I'm a coeliac

    The newbie 101 section covers a lot about the cleanout, what to replace, what you need to throw away, etc. https://www.celiac.com/forums/topic/91878-newbie-info-101/ For now, there are some measures you can take in to simplify making quick gluten-free meals. See about getting Nordicware microwave cookware, they have omelet makers, rice cookers, grill plates with splatter covers, steam trays, etc. You can make simple meals with naturally gluten-free foods and some certified ones using these and not worry about having a whole kitchen set up. Keep a mini fridge and your own area of Glutenfree foods. Laying out butcher paper/freezer paper works well for providing a safe prep area also. Foil lining baking dishes for sheet pan meals, casseroles, Many "other" health issues can resolve as the gluten-free diet, and the longer you eat gluten, the more secondary damage and other complications can evolve including violent reactions to other foods. I was not diagnosed soon enough, ended up with ataxia issues brain/nerve damage, allergies to corn, whey. Ulcerative Colitis and the ataxia did something to my pancreas so I have to take pig pancreas enzymes and digestive ones to eat food, and avoid all sugars or carbs so I am unable to eat grains, fruit, sugar, starches etc. Other members have different NO foods, many regulars will have it in their post signature. We have seen others develop complications also from not following the diet. But not all is lost, I have dedicated my life to cooking paleo, and low carb and finding ways to make all my favorites. I even compiled a list of safe alternatives for others and sell my baked goods and food at markets. IT is not the end just a new beginning of a healthier you.
  38. 1 point

    Endoscopy without Gluten Cjallenge?

    Well, I would think your GI doc would want you to have been eating gluten before both the blood test and the endoscopy . That said, this is how my experience went down: I had symptoms and was misdiagnosed for years and years. I met a new friend who suggested going gluten free. I did so about a year before changing doctors and getting tested. My GI doc didn’t care that I was gluten free because he didn’t think anyone was completely gluten-free. I tested negative. He had me have the chromosome test and I tested positive. He had me have a endoscopy as a part of a colonoscopy that he was doing anyway (because I was that age) and he was surprised to find damage consistent with celiac. That is how I was diagnosed. I later found out that my great grandfather had died as a result of celiac, and had two cousins who got rashes from bread. GI sent me to a dietitian who I educated about the gluten-free diet. She didn’t charge me for the visit. I think she was supposed to teach me about it. But really, you ought to be on gluten while being tested. You need accurate results.
  39. 1 point

    Need Help with Lab/Biopsy Results

    Hey Erin! Welcome! I can provide a couple of things, but I am not a medical doctor — just a mom who has autoimmune issues al9ng with other family members. What was the lab range for the IgA test? For the TTG to fail, the result must be pretty much zero and not just below range. Did you get the rest of the celiac tests (DGP IgA, DGP IgG and EMA)? If you are still consuming gluten ask for them. Why? I test positive to the DGP IgA even on many follow-up tests. The TTG is good for screening, but does not catch all celiacs. Then some celiacs are seronegative (about 10%). I can not really comment on the biopsies. Maybe you are just starting to develop celiac disease or you may have IBD like Crohn’s. My niece has it and she was diagnosed when she started college. She did have problems for years too. She was diagnosed via pill camera. Her damage was beyond the reach of both scopes. Do not accept the “you are a menstruating young women and that is the cause of your anemia”. I was told that for decades. It was celiac disease all along! Find out what kind of anemia you have (many types). Elevated liver enzymes can be attributed to celiac disease and other illnesses. If your doctor can not help you, it might be worth getting a second opinion for a really celiac-savvy GI.
  40. 1 point
    Here is a much bigger list: https://gluten.org/wp-content/uploads/2019/04/gfco-catalog-2018.pdf These are not necessarily on shared lines, but this is a list of certified gluten-free companies.
  41. 1 point
    Gluten Free Facilities Ancient Harvest Badger lip balm (Look for gluten free label. They produce some products in another facility) Bakery on Main Better Body Foods Bob’s Red Mill Bush’s beans Cannon Fish Carnation Evaporated Milk Carrington Farms Coconut/Ghee Choice tea Crunchmaster Crackers Dakota Grass Fed Beef Derma-e Endangered Species Chocolate Enjoy Life Everyone Soap Fischer's honey Food Should Taste Good Fourth and Heart Ghee Gluten Freeda Gluten Free Pantry Glutino Green Mountain salsa Green Valley Dairy/Cream Cheese Hillary's Allergen Free Foods Hodgson Mill Gluten Free Honeysuckle turkey Hope Hummus Jollytime popcorn Kettle Brand Chips King Arthur Kinnikinnick Foods La Croix sparkling water Libby's Pumpkin Lil'l critters vitamins Lundberg Malk Minute Rice Musselman's Nick's Sticks Once Again Nut butters Organicville Pamela’s Products Polaner fruit spread Purely Elizabeth PUR gum Red Gold Tomatos Schar Skippy natural no stir peanut butter Sky Valley Foods Success rice Tessemae's Thousand Hills Beef Tinkyada Udi’s Gluten Free Waterloo sparking water Wholesome candy Wholeme clusters Wyman's frozen fruit Xochitl Dedicated gluten free lines—shared facility Blue Diamond (crackers only) Jason’s (toothpaste only) Country Archer Nuts.com (separate part of the building) Walden Farms ***Please use this list carefully. My information is only as good as the representative with whom I spoke. Production process and ingredients could change so this list is time sensitive***
  42. 1 point
    Celiac.com 05/16/2019 - People with potential celiac disease show positive results from blood tests for tissue transglutaminase antibodies (anti-TG2), but show no damage to the intestinal lining. Such patients are all Marsh stage 0 or 1, meaning they have healthy, normal gut mucosa. Clinicians are still sorting out the best way to treat these patients. To provide some answers, a team of researchers recently set out to assess risk factors for villous atrophy in children with potential celiac disease. The team included R. Auricchio, R. Mandile, M.R. Del Vecchio, S. Scapaticci, M. Galatola, M.A. Maglio, V. Discepolo, E. Miele, D. Cielo, R. Troncone, and L. Greco. They are variously affiliated with the Department of Translation Medical Science, Section of Pediatric, and European Laboratory for the Investigation of Food Induced Disease (ELFID), University Federico II, Naples, Italy, and the Department of Medicine, University of Chicago, Chicago, IL, USA. For children with "potential" celiac disease who do not follow gluten-free diets, possible risk factors for villous atrophy include age at diagnosis, gamma delta lymphocytes and HLA haplotype, researchers say. The team conducted a prospective study of 280 children between 2–18 years old in Italy who had suspected celiac disease, and followed the children from 18 months to 12 years. Each participant had two consecutive positive results from tests for anti-TG2, tested positive for the endomysial antibody (anti-EMA), had total serum levels of IgA in the normal range, normal Marsh 0–1 duodenal condition in 5 biopsies, and HLA DQ2- or DQ8-positive haplotypes. The children underwent serologic tests and clinical analyses every 6 months and a small bowel biopsy every 2 years. Two hundred ten patients of the original group were checked after 9-years. The team conducted multivariate analyses of clinical, genetic, and histologic data to spot factors associated with villous atrophy. The team's long-term study showed 43% cumulative rates of progression to villous atrophy over the 12-year study. The team identified factors that can be used to spot children with the highest risk for villous atrophy. This approach might be used to assess whether children with suspected celiac disease should immediately start a gluten-free diet or be monitored on their regular diet. The takeaway, Dr. Auriccio told reporters, is that potential celiac disease affects "a very heterogenous group of patients [who]...have to be carefully managed by expert pediatric gastroenterologists." Studies like this one by Dr. Auriccio and his team are highly valuable, because diagnosing and properly treating celiac disease as early as possible is important in helping to prevent the development of associated conditions later on. Read more at Gastrojournal.org
  43. 1 point
    Celiac.com 10/02/2008 - Whole grains are good sources of B-Vitamins and minerals such as calcium, iron, magnesium, and selenium, but one of their most important nutritional benefits is the fiber they bring to our diets. Whole grains such as wheat, brown rice, and oats include both soluble and insoluble fiber. Soluble fiber is easy to remember – it is water soluble, and as such can be assimilated into the body, where it plays an important role in blood sugar regulation and cholesterol balance. Soluble fiber also helps provide a sense of fullness or satiety. Insoluble fiber is - you guessed it - insoluble in water, and is not assimilated into the body, but passes through the digestive tract and is eliminated. That does not mean insoluble fiber has a less important nutritional role to play. Insoluble fiber is very important in keeping our digestive and elimination systems regular. Fiber aids the transit of toxic substances out of the body, and in doing so, helps to reduce the incidence of colon and rectal cancers. In eliminating gluten grains from your diet, have you wondered what you are missing nutritionally? Are you able to get adequate replacements for the nutrients in wheat, barley, rye, and oats, from the other nutritional components of your diet? The answer is a qualified yes. We know this on several levels. For tens of thousands of years, entire cultures have thrived without growing or consuming any of the gluten grains. We also know, from looking at what nutrients gluten grains provide, that there are more than adequate sources of these nutrients in alternative grains, and from vegetable sources. Fiber is something we do need to be aware of, though. Studies have shown that standard gluten-free diets are low in fiber, especially when baking with the “white” alternative products like white or sweet rice flour, tapioca starch, and potato starch. We can remedy this by eating alternative grains in whole, unprocessed states, and by including nuts, seeds, and other sources of fiber such as dried coconut and legumes in our diets. Wheat is an excellent source of Vitamin E, so those on gluten-free diets might want to supplement with a good brand of Vitamin E. Some commercial gluten-free flour blends seek to duplicate white flour, and are made primarily of white rice flour, tapioca starch, and potato starch (see the nutrition comparisons on the next page). These products are nearly devoid of nutrition and contain almost no fiber. Using these types of products result in baked goods that are the nutritional equivalent of wonder-bread. If you didn’t eat wonder-bread before going gluten-free, why should you attempt to duplicate it now? When making your flour blends, coming up with new recipes, and altering traditional wheat-flour recipes, try to include alternative grain products (and sometimes nut flours) that contain substantial amounts of fiber, protein, calcium, and iron, all nutrients found in whole grains, but in much smaller amounts in highly processed grains. Quinoa, sorghum, teff, amaranth, brown rice and millet flour are all good products to try. See the chart attached to this article (the link to it is in the "Attachments" section below) for the nutrient content of the many gluten-free alternative grains, starches, and nut flours. The highest levels of nutrients in each category are noted, and you can see what nutritional powerhouses grains like teff, quinoa, sorghum, and amaranth are compared to white rice flour, tapioca starch, and potato starch.
  44. 1 point

    Coconut Milk Gluten Free?

    We made a soup using Sprouts Brand Coconut Cream in a can. It was not labeled gluten free and after only a couple spoonfuls I had a celiac flare up. If it's not labeled gluten free I can't even take a chance. I know this post is old but thought the information could help those that are SUPER sensitive like I am.
  45. 1 point

    Mccormick Spices

    I am sorry I was trying to be helpful (and maybe reach others who are concerned about McCormick spices). I should not assume you have celiac disease, are gluten intolerant or have any issues at all. I can advise that members review the Gluten Free Watchdog’s report on spices for themselves, because the measurable amount of gluten in spices is not the same as in other products. Her general spice information is made public. Just follow the link.
  46. 1 point

    Mccormick Spices

    I did not say I was having “issues", nor did I say I was reacting to McCormick. I use a few of their spices with no problems, but the ones I use weren't the ones which tested at higher ppm's. Some people react to amounts close to the 5 ppm so I was simply letting people know about Gluten Free Watchdog's findings so that they were aware. That is all.
  47. 1 point
    Untreated celiac disease can be life-threatening. Celiacs are more likely to be afflicted with problems relating to malabsorption, including osteoporosis, tooth enamel defects, central and peripheral nervous system disease, pancreatic disease, internal hemorrhaging, organ disorders (gall bladder, liver, and spleen), and gynecological disorders (like amenorrhea and spontaneous abortions). Fertility may also be affected. Some researchers are convinced that gluten intolerance, whether or not it results in full-blown celiac disease, can impact mental functioning in some individuals and cause or aggravate autism, Aspergers syndrome, attention deficit disorder (ADD), and schizophrenia. Some of the damage may be healed or partially repaired after time on a gluten-free diet (for example, problems with infertility may be reversed). Celiacs who do not maintain a gluten-free diet also stand a much greater chance of getting certain types of cancer, especially intestinal lymphoma. Untreated celiac disease can cause temporary lactose intolerance. Lactose is a sugar found in dairy products. To be digested it must be broken down by an enzyme called lactase. Lactase is produced on the tips of the villi in the small intestine. Since gluten damages the villi, it is common for untreated celiacs to have problems with milk and milk products. (Yogurt and cheese are less problematic since the cultures in them break down the lactose). A gluten-free diet will usually eliminate lactose intolerance. However, a number of adults (both celiacs and non-celiacs) are lactose intolerant even with a healthy small intestine; in that case a gluten-free diet will not eliminate lactose intolerance. Celiacs often suffer from other food sensitivities. These may respond to a gluten-free diet--or they may not. Soy and MSG are examples of food products that many celiacs have trouble with. However, it should be noted that these other sensitivities, while troublesome, do not damage the villi. As far as we know, only gluten causes this damage.
  48. 1 point

    Internal Tremors

    Hi Buckarett Can you describe where these tremors/vibrations are? Also, do you know what your B12 levels are? Sometimes a clinic will say you have normal B12 but by other countries' standards they would not be considered normal. It could be you are still deficient. That said, I would say it is just possible it is connected to anxiety. I had severe anxiety at the time of my diagnosis in April 2013 which persisted for some time. The anxiety was due to deficiences, I believe, of B12 and iron, and once these were remedied I felt a whole lot better for a while. But anxiety is an odd thing, it almost seems to me that once you have learned it and you think you have dealt with it it can come back in another guise. In my case I became very attuned to any new symptoms - whether it was joint pain, tingling, a feeling of buzzing, whatever it was, it was greatly magnified. These are probably all things that 'normal' people get from time to time and wouldn't pay any attention to but I really focussed on them. They seemd to get worse and worse. Anyway, I took magnesium for some months, some good quality B12 sublinguals, and to be honest I really can't exactly recall why but it did all wear off. I thought I had left all this behind but in August this year when on holiday I had time to think about a deadline that I have coming up for a project. I think possibly I got glutened, too, because we ate out a lot and my legs and arms were fizzing a lot. I then found myself really focussing on these symptoms and they just got worse and worse. And I then got a new one - it felt like there was a cell phone vibrating in my neck at one point! Again, when the anxiety wore off, so did the vibrating. This site obviously can't take the place of medical tests etc but at least in my case I can say that stress has been a factor. Also, if you are able to get out and exercise that is a great way to deal with any adrenaline that might be in your system, making things worse.
  49. 1 point
    Very few celiacs are likely to have any reaction to topical gluten contact. In order for a gut reaction to occur, it is likely that direct contact with the gut lumen is required. Many people with celiac disease have everyday contact with gluten (for instance, bakers with celiac disease who have contact everyday with wheat flour), and do not have any reaction to it. However, there are, on rare occasion, people who have had an anaphylactoid response to gluten, and these people should avoid gluten in all forms. Also, topical gluten breathed into the upper airways may cause symptoms of allergic rhetinitis in rare instances. If there is a simple alternative to a shampoo, cosmetic, etc., you may want to use the non gluten containing product.
  50. 1 point
    The following was written by Joseph A. Murray, MD. (murray.joseph@mayo.edu) of the Mayo Clinic Rochester, MN, who is a gastroenterologist who specializes in treating Celiac disease: Subject: diabetes and celiac disease, gastroparesis There is a definite incidence of celiac disease in type one diabetes in Caucasians at least. Anywhere from of 3.3% to 10 % of people with type one diabetes will have or develop celiac disease. Any form of diabetes can lead to gastroparesis, usually after many years of diabetes. The symptoms can be similar in many ways, bloating after meals, abdominal pain. Diarrhea is not usually caused by the gastroparesis itself (diabetic diarrhea may occur as part of the nerve damage caused by the long-standing diabetes). I have several patients who have diabetes, gastroparesis and celiac disease. Certainly identifying the celiac disease often makes a big difference to the symptoms.
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