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Scott Adams

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by Scott Adams

  1. Scott Adams
    More information about "Innovations in Gluten-Free Baking Lead to Science-Backed Tips for Better Texture and Taste (+Video)"
    Celiac.com 03/25/2025 - For those with celiac disease or gluten sensitivity, finding delicious and satisfying gluten-free baked goods can be a challenge. Traditional baking relies on gluten to provide structure, elasticity, and a pleasing...
  2. Scott Adams
    Hello @CelluloseSick, it sounds like you’ve been through a really challenging journey trying to pinpoint and avoid cellulose fillers in medications. Severe migraines and liquid diarrhea, especially with Ulcerative Colitis, must make this an incredibly difficult issue to manage. It’s frustrating how hidden these ingredients can be, and it definitely takes a l...
  3. Scott Adams
    If you replace the gluten products you normally ate with gluten-free versions, and I mean the breads, be careful, as many gluten-free products can be high in calories and low in nutrients (high carb).
  4. Scott Adams
    If was eating less gluten between tests, it could account for the change in test results to false negative, but given all you shared celiac disease is the most likely explanation. I also would try to avoid an endoscopy done on a child, especially given the positive blood test results along with symptoms when she eats gluten (tiredness is definitely one...
  5. Scott Adams
    It’s tough when dietary needs collide like this—you’ve mastered gluten-free baking, only to hit another hurdle with your husband’s potato allergy! Since you prefer smoother textures (and oat flour is hit-or-miss), here are a few potato-free flour/blend options to try: Cup4Cup (Multipurpose or Wholesome blend) – Their standard version is cornstarc...
  6. Scott Adams
    First, it’s amazing how proactive you’re being for your whole family—that’s such a gift to your kids! Regarding breastfeeding and gluten: Current research suggests gluten proteins (the problematic part) don’t pass into breastmilk, only smaller gluten peptides that aren’t likely to trigger celiac. So unless you notice direct symptoms in your 1-year-old (e...
  7. Scott Adams
    For most celiacs prescription medications, even if they used wheat starch as an ingredient, would not contain enough gluten to trigger issues, however, for those who are super sensitive even tiny amounts of gluten can be an issue. You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more...
  8. Scott Adams
    Welcome! It’s great that you’re getting answers through testing, even if it feels overwhelming right now. Your results show mostly normal ranges, but the weak positive in TTG IgG could suggest gluten sensitivity or early celiac—especially since you already react to gluten. Hashimoto’s and celiac/gluten issues often overlap, so it’s smart to investigate further. ...
  9. Scott Adams
    Hi Stephanie, I’m so sorry you’ve been going through such a frightening and overwhelming time. A celiac diagnosis on top of gastroparesis and gastritis is a lot to process, and your feelings are completely valid. It’s wonderful that you have such a strong support system—leaning on them (and your faith) will make this journey easier. The gluten-free transit...
  10. Scott Adams
    In Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease. According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac...
  11. Scott Adams
    Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The...
  12. Scott Adams
    Technically speaking they should be gluten-free and below 20ppm, however, it is possible that a batch was somehow contaminated and is over that level. It's also possible that you are sensitive to another ingredient. This article, and the comments below it, may be helpful:
  13. Scott Adams
    This article, and the comments below it, may be helpful:
  14. Scott Adams
    More information about "Is Chipotle Gluten-Free? A Celiac's Guide to Safe Dining"
    Celiac.com 03/22/2025 - For people with celiac disease or gluten sensitivity, dining out can feel like navigating a minefield. Cross-contamination, hidden gluten, and unclear allergen policies can make even the simplest meal a source of...
  15. Scott Adams
    More information about "Australian Plantago: A Game-Changer for Gluten-Free Breads"
    Celiac.com 03/21/2025 - For individuals with celiac disease or gluten sensitivity, finding high-quality gluten-free bread can be a constant challenge. Traditional gluten-free products often fall short in terms of texture, taste, and nutritional...
  16. Scott Adams
    Great questions! Elevated DGP-IgA is most commonly linked to celiac disease or non-celiac gluten sensitivity (NCGS), but other factors could play a role. Other autoimmune conditions, intestinal permeability (leaky gut), or even food sensitivities (e.g., dairy or FODMAPs) could also contribute to similar symptoms or test results. Fluctuating iron levels are...
  17. Scott Adams
    More information about "Celiac.com Video News: March 2025"
    Celiac.com March 2025 - Explore expert insights, research updates, and practical tips on celiac disease, gluten-free living, and emerging treatments in our video library. Stay informed and empowered with the latest developments to manage...
  18. Scott Adams
    HLA DQ8 Positive - This means you have the genes to get celiac disease, which ~40% of people have as well, although only ~1% develop the disease. GLIADIN (DEAMIDATED) AB (IGA) 96.8 HIGH <15.0 Antibody not detected > or = 15.0 Antibody detected Since your biopsy was negative (you're correct that at least 6 samples should have been taken)...
  19. Scott Adams
    It is very doubtful that prescriptions medications would be cross-contaminated. It's not impossible, but most companies make many different medications and have very strict protocols for their manufacture.
  20. Scott Adams
    I would not say that milk is bad for you, but for those who have lactose intolerance, milk allergy, etc., it's best avoided.
  21. Scott Adams
    You seem to be confused about what is gluten-free and what isn't. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):
  22. Scott Adams
    You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance"...
  23. Scott Adams
    I agree with @trents, bad advice! This doctor should know that you've been following the treatment for celiac disease, a gluten-free diet, which typically puts the disease into remission unless you start eating gluten again. Stay gluten-free because celiac disease, unfortunately, is a lifelong disease. You may want to educate your new doctor on this!
  24. Scott Adams
    Corn protein (zein) is considered safe for those with celiac disease, however, some people may have a separate food intolerance to it. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary...
  25. Scott Adams
    It’s great that you’re being so cautious about gluten exposure, especially since you’re asymptomatic and rely on diligence to stay safe. Regarding your mom’s gluten-free dough preparation, there is a risk of cross-contact if gluten-containing flour was used in the same area, even if surfaces and hands were washed. Airborne gluten flour can settle on unco...
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