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About Murph

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  1. Ya, that's not really SUFFER suffer. I think it's that there is data that 1 in 133 have the genes to *potentially* have celiac disease activated. And even among those w/ active celiac, the magnitude of the effect on their lives varies drastically. That being said - best of luck in finding a better Dr. They ARE out there! Being gluten-free is tough and frustrating for a while, but you'll get used to both the diet and the feeling good!!
  2. It is an interesting question. I was 1st diagnosed as an infant in the 60s and unfortunately the prevailing wisdom at the time was that it goes away and gluten could be reintroduced into the diet at age 5. And I did seem fine. Bright (skipped a grade), somewhat athletic (could dunk @6'1") tho never strong (I blame celiac now). Celiac wasn't supposed to be a problem until I was "old". Well, I guess I got old at 35 and went thru some pretty hellish times before ending up fully gluten-free. Swore it was a matter of months before I'd deteriorate to requiring institutional care. But even w/out the worst period I know I would've been better off my whole life if gluten-free from the start. So basically, I have no idea why I was relatively healthy for so long in spite of celiac issues as a toddler. Makes no sense at all.
  3. Re: Specific Carb Diet Absolutely. But the thread started w/ the notion that perhaps a celiac's problem wasn't with gluten at all. I think we do all know it IS the gluten/gliadin.
  4. Yipes those links, and the links from them, are some heavy reading tarnalberry!!
  5. There are often other food allergies (often temporary) showing up after going gluten-free. I suggest keeping a food/symptom diary to help figure it out. Some people report reactions a day or 2 after ingesting something. Most of my headache, dizziness, weird fuzzy/prickly face etc symptoms came on either immed or at the 20 or 45min marks. A diary makes it easy to the patterns.
  6. Well bring a poncho, cuz some puking may be involved.
  7. I don't think we'll be seeing any study like that. My thinking is that it'd be too cost-prohibitive to make the "pure" starch that pure. I'm sure I'd read somewhere that commercial wheat starch always includes some gluten. Tho for all I know, that study may have been done decades ago. There's no controversy about celiac disease and wheat gluten. Just a misguided section of a chapter in an outdated book. I even consider myself a scientist (& a skeptic) - tho my profession has been engineering - and I've seen more than enough to believe that the problem is one protein fraction of the gluten - actually not the gluten molecule as is. If this big molecule could pass thru unbroken it wouldn't be a problem. The problem is the gliadin, hordein and secalinin. The comparable protein fraction in corn gluten, zein, isn't a problem and I'm glad for that. My advice would be to drop it. But if u do find the research you're looking for (or how they discovered that it was the gliadin component) please post the link. I'm a fan of scientific history. One of my faves is how the frets on a lute or other guitar-like instrument helped Galileo formulate and refine the theory that led to the big PR show at the Tower of Pisa.
  8. Just wanted to throw in that we don't ALL like the emaciated look. Or the oversized plastic boobs.
  9. I've heard of 2 such efforts (AT1001 & a Stanford effort) but I don't believe either will work. celiac disease is not like lactose intolerance where the symptoms are temporary and relatively minor compared to celiac disease. I think it just doesn't work that way - it's not just a missing enzyme. I've had far too many of the symptoms on these 2 pages to ever consider having gluten again. (Especially the 2nd list) http://www.celiac.com/st_prod.html?p_prodi...-15104373588.a8 http://www.celiac.com/st_prod.html?p_prodi...-15104373588.a8
  10. I'd be willing to bet u are unknowingly consuming barley. Even Kellog's Rice Krispies have barley. As "malt", it's included in many many food products. Unless specifically looked for, or eating incredibly healthful, w/ 0 convenience foods, barley can barely (hehe) be avoided.
  11. Go Badgers! A great many "rice noodles" are only called that because the #1 ingred is rice, and they also contain wheat. Personally I won't eat a rice noodle unless I see the package and read the ingreds myself.
  12. Just read the linked-to article and think much of it is ridiculous. At one point she seems to claim corn gluten is as bad for a celiac as wheat gluten. Like she doesn't comprehend that the word gluten is a general term. Fact is, it's a protein fraction of the gluten molecule which causes our problems. For wheat it's the well-known gliadin. In barley gluten, it's hordein and in rye gluten, it's secalinin. Then there's the claim the Specific Carbo Diet "cures" celiac because it's "truly" gluten-free is nutty too. Any one of us could make up a diet that'll work as long as it excludes wheat/barley/rye. Then we could write articles claiming that the key was the part of the diet where it says to eat only even numbers of grains of rice!
  13. Yup - Willem Dicke, our hero! Could u imagine dealing w/ this withOUT knowing that wheat/barley/rye glutens were the problem?
  14. Diarrhea. You'll see D mentioned a zillion times on any celiac forum. And, hehe, if not abbreviated likely to be spelled wrong.
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