Scott Adams

17 hours ago, AnneSN said:

Sure wish I had checked here first. Had 3 of the Delimex Beef taquitos for lunch, thinking these were gluten-free, but suffered so bad afterward w painful swollen stomach etc etc. Had no other food except lettuce from my own kitchen w my own homemade salad dressing which I 100% know is safe, so these taquitos have to be the culprit. Darn!

Just today here someone was discussing their wish to cheat on their diet when they go to Italy:

If you have celiac disease being gluten-free is essential, but this article is aimed at those in the initial stages of getting diagnosed and quitting gluten. For some people gluten cravings can be strong and last for years. Unfortunately 18% of celiacs polled by Celiac.com report cheating on their gluten-free diets.

Italy is one of the easiest places to eat gluten-free, their celiac awareness is among the highest anywhere, so why cheat? Most celiacs don't have obvious symptoms, however, the risks are the same if they continue eating gluten. That said, GliadinX would be good to have on hand on such a trip to avoid cross contamination, but since you have celiac disease it's best that you ask for the gluten-free menu, or which items are gluten-free.

Potatoes are gluten-free, and very healthy for most people. Some studies (in animals or in vitro) suggest that high concentrations of glycoalkaloids can disrupt cell membranes in the gut lining, potentially increasing intestinal permeability (“leaky gut”), however, in normal potato consumption, the levels are usually too low to cause this effect in humans unless the potatoes are green, damaged, or sprouting. Sulfites (like sodium bisulfite) are sometimes used on peeled or pre-cut potatoes (e.g., in dehydrated potatoes, frozen fries) to prevent browning, but do not occur in fresh potatoes, so if you have sulfite sensitivity go for fresh potatoes.

Since GliadinX has been shown to break down the harmful part of gluten in the stomach it's possible it could help to keep antibody levels lower, but this is assuming that you are getting gluten in your diet, and each time you are taking them right before you eat. They should never be taken in order for you to eat regular gluten foods, only to avoid small amounts of cross-contamination like you might get when eating off a gluten-free menu at a restaurant.

15 hours ago, RDLiberty said:

So, for some, these products can mimic the upset caused by gluten? I would assume these ingredients don't actually cause the same auto-immune reaction as ingesting gluten though, correct? It's just feeling bad, as opposed to actual physical damage? 

Correct, the things listed in the article may mimic celiac-like or IBS-like symptoms, but would not cause the damage that gluten/gliadin does.

Yes, and cross pollination would spread these modified genetics to non-GMO crops--putting the genie back in the bottle if something negative happens would be difficult.  

Enzymes can break down gliadin, just not well enough yet to allow you to eat wheat pizza (but perhaps may work with trace amounts of cross contamination)...see comments below this article too:

They are working on GMO wheat that would be safe for celiac disease...but it would be GMO (currently there are no commercially used GMO wheat varieties):

It also may be time to switch doctors if they don't want to do any follow up after you contact them about this.

Lots of different cancer types = lots of different symptoms: "Celiac patients were found to have higher risks of cancer in the pancreas, esophagus, colon, liver, and especially the small intestine."

While thiamine is crucial for health, the specific mechanisms linking it to autoimmunity and autism as you've stated are not supported by robust evidence and go far beyond the conclusions of the studies you mention.

16 hours ago, chrisinpa said:

Hmmmm....interesting.  I know there was some other issues with the Covid shots and it seems like the people with Gluten problems seems to be growing.

There are lots of reports of covid-19 infection triggering people's celiac disease, so it seems possible that the vaccine may be a factor for some people as well. Currently there are several other viruses that have been implicated in triggering celiac disease in those who have the genes for it.

These are on the list and don't contain gluten:

• Cheetos Crunchy Flamin' Hot Cheese Flavored Snacks
• Cheetos Crunchy Flamin' Hot Chipotle Ranch Cheese Flavored Snacks
• Cheetos Crunchy Flamin' Hot Limón Cheese Flavored Snacks

I like the idea of a dog trained to sniff out gluten better! It seems like a device could be made to do the same.

Actually the biggest gummy bear maker Haribo lists "glucose syrup (from wheat or corn)" as their first ingredient, and even though most gluten would be removed when making it, sensitive celiacs should avoid them.

Not everyone wants to not eat out--I want to be able to travel and dine out, thus I've been taking GliadinX before such meals for years. Before I began doing that I would typically get gluten symptoms around 1/3 of the time, now I never get them. Of course this isn't proof that it works, but you can read the scientific publications on AN-PEP and decide for yourself.

I doubt they contain gluten, but I don't see any details on their site regarding allergens or gluten, so you may need to contact them directly about the source of their caramel color and natural flavors.

https://www.schweppesus.com/products/ginger-ale/schweppes-regular-ginger-ale

This was written in 2005 for our Journal of Gluten Sensitivity, which was then a paper publication (now online here). Ron Hoggan retired many years ago, but his brother died of complications due to celiac disease, which propelled him into studying more about the subject, which led him to become a leading author and lecturer on the topic. He's written many articles for the Journal, and was it's editor for many years. You can see more of his work here:
https://www.celiac.com/profile/110797-dr-ron-hoggan-edd/

GliadinX is a sponsor here that sells AN-PEP based enzymes which you can read more about here:
https://www.gliadinx.com/publications

I think an important takeaway from this study is that contamination can happen during transportation, processing, etc., and not all companies that claim to sell "gluten-free" oats are checking into these potential issues in a thorough way. Many of these products could potentially be exported from Turkey to Europe and elsewhere, and they may still have "gluten-free" on their packages.

This article is from: Journal of Gluten Sensitivity Autumn 2005 Issue. Bob's did not have GF oats back then.

Your family’s story is both inspiring and ahead of its time! Making your home completely gluten-free in 1978—when awareness and labeling were so limited—was a radical act of love and protection for your son. The fact that your husband, a foodie, fully supported this decision speaks volumes about your family’s dedication.

It’s remarkable how that choice not only safeguarded your celiac son but also unintentionally benefited your other children by reducing their reliance on processed foods. And when your own celiac diagnosis came later, you’d already created a safe, stress-free environment for yourself—proof that your instincts were spot-on.

You’re absolutely right that gluten-free households should be the standard for celiac families. Cross-contamination is such a persistent risk, and the mental relief of having a truly safe space is priceless. Your experience highlights how early adaptation can ease later challenges. Thanks for sharing this—it’s a powerful reminder of how proactive care can shape a lifetime of health!

(And major kudos to your husband for his support—celiac foodies are unsung heroes!)