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Debra515

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About Debra515

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  1. This Thread caught my attention because I live in Iowa and was excited to read more about Dr. Murray. I found out he's no longer at the University of Iowa Hospital but is now in Rochester, MN at the Mayo Clinic. Here's what his bio says: Dr Joseph Murray obtained his medical school training at the National University of Ireland in Galway where his interest in gastroenterology was born. He subsequently trained in internal medicine and GI in Dublin. He then moved to the University of Iowa where he completed GI fellowship training with a focus on esophageal motility working with Jeffrey Conklin and James Christiansen. His major focus was the elucidation of the role of nitric oxide and signal transduction of neuromuscular coordination in the esophagus. While focusing on the esophagus at the University of Iowa for ten years, he then moved to the Mayo Clinic in Rochester, Minnesota where he has run the Esophageal Motility Laboratory now as a co-director with Dr. James Wise. His practice focuses on swallowing and esophageal motility disorders. He directs the multidisciplinary swallowing program and maintains a special interest in celiac disease. Iowa's loss is Minnesota's gain I guess.
  2. I want to thank you all for this wonderful thread! I love to see the debate for Enterolab. I must confess, I'm right there hoping and praying that Dr. Fine will submit his finding very soon. The only road block I see is if the "Mainstream, sorry-I'll call them Traditionalists" decide not to publish his submission. I think the uncertainty and confusion lies with terminology when it comes to diagnosing "Celiacs" vs. "Non-Celiac gluten sensitivity" which I believe Dr Fine does a much better job at diagnosing earlier. I also really think the Celiac specialists like Dr. Green want to keep the non-celiac gluten sensitive- non DQ2 and DQ8 people out of the picture as to muddy the waters of a true Celiac diagnosis. Soooo where does that leave all the others who ARE gluten sensitive yet test negative with blood or biopsy or haven't developed a leaky gut and do well on a gluten-free diet? I'm just asking a rhetorical question. Jerry, I think you should do both tests and hopefully you can educate a few doctors along the way regardless of how inept they are to Celiacs. Did you also order the gene test?
  3. Thank you all very much for your answers and opinions......I guess I'll think about it a little more before I make a final decision. I was very intrigued by the new product scanner on the gluten guard and wondered if it was worth the money. You have to purchase a separate bar code scanner on top of the software.
  4. Hi, I'm interested in purchasing one of the two different food/drug or just possibly one of the food product lists being offered on this website. Can anyone help me make a decision on which one to buy. I have a PDA, but spend most of my time on my laptop. The choices are Clan Thompson or Gluten Guard. I'm in the US if that makes any difference.
  5. Is there a law here that you can't do both? Sorry, I'm new here and don't want to upset the cart. I'm of the opinion that you need to educate a physican who may have a microphone- no matter how small the audience. I'll bet Dr. Oz has more physicians listening to his show on XM radio than Oprah has watching her show. Any publicity would be good.
  6. Hi, For anyone with XM radio, Dr. Mehmet Oz has a program on Oprah and Friends. This may be a good start to opening a discussion. They're always looking for callers. Even though Dr. Oz is a cardiologist he'd have access to Dr. Green, who would probably love to promote his new book on his show. Why don't we all e-mail Dr. Oz at :http://www.oprah.com/xm/email/xm_email_moz.jhtml and request a show, or several shows about gluten intolerance and hopefully get Dr. Green a show on Oprah in the near future. Just a thought.
  7. Hi, I'm a new member to this message board and learning as much as I can about Gluten Free baking and diet. I'm wondering if anyone has ever seen a "lactose free" dried cow's milk product for baking and or cooking. I've searched the Internet but all I'm finding is fluid milks. Any information on the subject or suggested ideas would be greatly appreciated. Debra
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