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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
    Xanthan gum is added into the the flour mix--1 teaspoon per 2 cups for binding, but some people avoid it because it can cause gastro issues--if you're avoiding it, try 1 tbsp ground flax or chia seeds soaked in 3 tbsp water per cup of flour as a substitute (works well in no-bake recipes).
  2. Scott Adams
    I believe many cases of nearly positive or elevated antibody tests for celiac disease could be caused by a pre-celiac stage, but it may also be NCGS. Clearly some are sensitive to gluten, thus the autoimmune response, however it may be possible for them to never have a positive biopsy and flattened villi, while some may end up with damaged villi over time...
  3. Scott Adams
    Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:
  4. Scott Adams
    For your oat flour blend, a great basic ratio is 1½ cups certified GF oat flour + 1 cup tapioca/potato starch (mixed) to replace 2 cups regular flour - this mimics all-purpose flour better than oat flour alone. Add 1 tsp xanthan gum per 2 cups for binding, though if you're avoiding it, try 1 tbsp ground flax or chia seeds soaked in 3 tbsp water per cup of ...
  5. Scott Adams
    It's still risky eating out no matter what, even if they have a gluten-free menu. AN-PEP enzymes are a reasonable back up to take just in case, which is how I deal with such situations. It you're super sensitive and have bad reaction, you may just want to avoid eating out altogether.
  6. Scott Adams
    Yes, before using it I ended up with gluten issues ~%25-30% of the time when eating at restaurants. Now I take two before eating in any restaurant and haven't noticed any further issues. That said, it isn't supposed to be used to purposefully eat gluten, but seems perfect for the time that your hashbrowns may have been cooked on the same grill as the pancakes...
  7. Scott Adams
    While your vigilance is completely understandable, the risk of gluten exposure from those can stains is extremely low. Here’s why: First, gluten proteins can’t penetrate metal cans—any residue would only be on the surface. Second, the amount of potential gluten in a few dried droplets (even if it was a wheat-based drink) would likely be minuscule after dryin...
  8. Scott Adams
    Your situation highlights a frustrating gray area in celiac diagnosis. While your weak positive tTG-IgG (6) initially seemed borderline, your biopsy results tell a different story—moderate villous blunting, crypt hyperplasia, and intraepithelial lymphocytes are classic Marsh Stage 3a changes that strongly indicate celiac disease, especially combined with y...
  9. Scott Adams
    Your observations about fermented foods, high-histamine foods (like avocado and tomatoes), and neurological reactions strongly suggest histamine intolerance (HIT), even if it's challenging to get medical confirmation. Since many allergists don't yet recognize HIT as a standard diagnosis, you might have better luck with a functional medicine doctor or naturopath...
  10. Scott Adams
    Your biopsy findings—specifically the intra-epithelial lymphocytosis with normal villi—are what we call "Marsh Stage 1" changes, which can indeed suggest early or potential celiac disease, especially given your ongoing digestive symptoms (bloating, diarrhea). While these changes aren’t definitive for celiac on their own (they can also occur with H. pylor...
  11. Scott Adams
    Traveling to the UK with celiac disease is actually one of the easier European destinations thanks to strong allergen labeling laws and widespread awareness. Since Road Scholar is already aware of your dietary needs, take these extra steps for peace of mind: First, pack gluten-free translation cards (even though English is spoken, these clearly explain cross...
  12. Scott Adams
    Your son's situation highlights an important reality about celiac disease - it doesn't always present with classic symptoms. While his tTG-IgA result being 12 times the upper limit is strongly indicative of celiac disease (false positives at that level are extremely rare), you're absolutely right to confirm with the full celiac panel before proceeding with...
  13. Scott Adams
    Great question! Breyers has historically been a reliable gluten-free option, but it's smart to double-check since formulations can change. While Breyers no longer labels most flavors as "gluten-free" on packaging, their website's allergen guide states that many classic flavors—including Natural Vanilla, French Vanilla, and Black Cherry—are still made wit...
  14. Scott Adams
    I can't speak for that one, but some people here including myself use the one from our sponsor here called GliadinX, which uses AN-PEP enzymes and has many scientific publications about how if can break down small amounts of gluten in the stomach. You can read those studies here: https://www.gliadinx.com/publications
  15. Scott Adams
    When dining out with friends, salads often seem like the safest gluten-free option—but they can be surprisingly risky due to cross-contamination (croutons, shared prep surfaces, or gluten-containing dressings). Always ask staff to prepare yours fresh, with clean gloves and utensils, and request dressing on the side (stick with simple oil and vinegar if u...
  16. Scott Adams
    Gluten-free baking can definitely get expensive, but there are ways to cut costs without sacrificing quality. First, consider buying gluten-free flours in bulk online or at warehouse stores—brands like Bob’s Red Mill or Anthony’s are often cheaper in larger quantities. Instead of pre-mixed blends, try making your own using affordable base flours like brown...
  17. Scott Adams
    It's strange that the enchilada would be different in that version.
  18. Scott Adams
    Your daughter's situation presents a complex but not uncommon scenario in celiac disease diagnosis. While she carries the celiac gene and shows elevated tTG-IgG levels (consistently hovering between 10-17), the negative biopsy and fluctuating deamidated gliadin antibodies create diagnostic uncertainty. The IgA deficiency complicates interpretation, as it...
  19. Scott Adams
    It sounds like you're dealing with a really confusing and frustrating situation. Even though your biopsy didn't show damage, your positive TTG-IgA antibodies that respond to a gluten-free diet strongly suggest your body is reacting to gluten in a significant way. This could indicate potential celiac disease that just hasn't caused visible intestinal damage...
  20. Scott Adams
    There are several Chicagoland and western suburb groups that offer support for those with celiac disease and gluten-related conditions. Here are a few options to explore: Gluten Intolerance Group (GIG) Chicago – They host meetups, restaurant outings, and educational events. Check their Facebook page or website for local chapters. Celiac Disease F...
  21. Scott Adams
    I hear you—it’s completely understandable to feel frustrated and overwhelmed, especially when you’re already managing so much. A new diagnosis, even if it’s "manageable," can still feel like one more burden on an already heavy load. It’s okay to complain, grieve, or just vent about it! Adjusting to dietary changes, reading labels, and finding safe restauran...
  22. Scott Adams
    Welcome, and I’m sorry to hear you’re dealing with so many health challenges at once. Given your conditions—especially the nutrient deficiencies (like iron, B12, sodium, and potassium), fibromyalgia, and GI-related issues—it might be worth exploring whether celiac disease or another gluten-related disorder (like non-celiac gluten sensitivity) could be cont...
  23. Scott Adams
    Please see this category for articles on related conditions: https://www.celiac.com/celiac-disease/celiac-disease-amp-related-diseases-and-disorders/
  24. Scott Adams
    More information about "Artificial Intelligence Reaches Pathologist-Level Accuracy in Celiac Disease Diagnosis (+Video)"
    Celiac.com 05/05/2025 - Celiac disease is a common autoimmune disorder affecting about 1% of the global population. Diagnosing it typically requires examining small intestine (duodenal) biopsies under a microscope to detect damage to the...
  25. Scott Adams
    More information about "Golden-Crusted Gluten-Free Eggplant Parmesan with Herbed Cashew Crust"
    Celiac.com 05/03/2025 - Eggplant Parmesan traces its roots to Southern Italy, where resourceful cooks transformed the humble aubergine into a celebration dish. Traditionally layered with wheat breadcrumbs, this recipe reinvents the classic...
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