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gfb1

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

Everything posted by gfb1

  1. gfb1
    what 'appetite stimulant'?? what other meds is your son taking? i haven't been following your other posts closely enough; but... was your son low birth weight to begin with? does he have any other genetic disorders? did you breast feed or formula? did he do well? is the FTT new (perhaps since the introduction of solid foods)? i realize that i'm...
  2. gfb1
    you could try Open Original Shared Link!!?? ok.. maybe not the best idea for a celiac; BUT, most commercial breads are fortified with vitamins B6, B12 and folate. if memory serves, i'm pretty sure a single serving (i.e., sandwich -- 2 slices) is around 10-15% of the RDA. so... screaming is stupid. but the doc wasn't entirely incorrect. please be...
  3. gfb1
    um... ok, i'll bite; what is metal "detox" and "oil pulling"?? needless to say, my spidey-sense is tingling....
  4. gfb1
    rotfl... i have NEVER heard it put that way!!! very funny!!!
  5. gfb1
    not unusual at all. since gluten/gliadin triggers an immune reaction in your body, depending on the type and severity of that response, nearly ANY 'autoimmune' or immunity-related reaction is possible. my wife had similar joint problems as her celiac disease progressed and, now, when inadvertently exposed to dietary gluten gets swollen joints (especially...
  6. gfb1
    heh, heh... me too, i suppose... jeez... i go away for a day or two and i'm much more relaxed.. anyway. i concur with jestgar. there is NO validity to fingerprints, little white lines, the assorted diets that have been mentioned (except, of course, for the gluten-free diet...). while the aforementioned articles are NOT pseudoscience (though...
  7. gfb1
    sorry, slip of the keyboard... more basic than other, distilled, vinegars... no doubt. that's what the HCl stands for. Hydrochloric Acid. not sure about the type of betaine... since the term in chemistry refers to a particular conformation of molecules. at least in the lab, betaine is used as shorthand for trimethylglycine; of which Betaine-HCl...
  8. gfb1
    just an aside; over 2900 people read this thread!!?? what's with that?
  9. gfb1
    under most circumstances the pH in the stomach is around 1-2 (VERY acidic), it sometimes approaches 3 depending on the type and amount of food consumed. it can't get lower. further, fermentation CANNOT occur at these pH's. what most people refer to as heartburn is due to acid escaping the stomach into the esophagus. lots of reasons this might occur...
  10. gfb1
    yup; this is exactly my point in another post. some folks want/need a confirmed diagnosis. sometimes 'insurance' even requires it. it really puts the individual in a bind. conundrum, between a rock and a hard place. if you know what i mean.... unfortunately, celiac isn't quite as simple as the traditional medical-magic-bullet -- penicillin. the standard...
  11. gfb1
    anytime you get any kind of endoscopy/colonoscopy or even the little camera in a pill -- you need to be sure not to take aspirin. aspirin has anti-clotting properties and, since the intestinal tissues are constantly being sloughed off (and out), there can be small, burst blood vessels that do not heal quickly and can appear both on-camera and in the biopsied...
  12. gfb1
    i've noticed an increase in the frequency of postings regarding understanding of partially-positive or negative test results, in the face of celiac-like symptoms. conflicting test results also seem to be common. celiac disease can be considered to be a 'threshold' disease. that is, blood test results and small bowel injury do not occur in a persons...
  13. gfb1
    as many folks will probably tell you; or you can see from other posts.... your blood test results are not indicative of celiac disease -- since they can only (ok, mostly) be positive IF YOU ARE EATING GLUTEN. i'm not sure why your doctor continued with the tests if you were gluten free. that was pretty silly.
  14. gfb1
    again; in the 1st article, written in 1978, Nine (9) out of 165 celiac patients were considered to have epilepsy, whereas there were none in a matched control group this is quite different from the previously mentioned (2007) paper -- where idiopathic epileptics were screened for celiac. the 2002 review article adds some data; however, the statistical...
  15. gfb1
    quicker process than i thought. there are no obvious relationships between the major B12 carrier proteins and gluten/gliadin. the carrier proteins are glutamine-rich -- but there do not seem to be any shared cleavage sites... >sigh< -- seemed like a good idea at the time.... probably just an absorption problem...
  16. gfb1
    not surprisingly, the absorption of b12 requires a stomach, an intrinsic factor secreted from the stomach, pancreatic enzymes and a NORMAL ileum. In the stomach, food-bound B12 is dissociated from carrier proteins in the presence of acid and pepsin. The released B12 then binds to proteins secreted by the salivary glands (haptocorrins) and the gastric...
  17. gfb1
  18. gfb1
    just a brief note on casein; casein is a VERY "sticky" protein and can also be found as an adherent in all sorts of foods that are coated with a flavoring (think: doritos). labelling has gotten much better in the US over the last year (thanks to the hard work of lots of people/groups), but can still be a bit difficult to maneuver. i know this is routine...
  19. gfb1
    the only thing that makes me feel worse than folks who have been failed by the system -- is people who have been failed by the system and turn to pseudoscience. this seriously harms their chances of ever finding a solution. fingerprints are not and never have been a valid tool for any medical condition. if a person was nutritionally deficient, there...
  20. gfb1
    man, some days i tire of being a skeptic. first, the GenoType book is mostly nonsense. it rehashes old half-truths and old wives tales into a new-age genetic/genomic 'raison d'etre'. much of the basis for this work comes from the historical justifications and, what we now know, oversimplifications of francis.galton and karl.pearson. they tried to relate...
  21. gfb1
    this brings up an interesting point... if you are drinking beer, you are NOT gluten-free!! budweiser makes a beer called Redbridge -- made entirely from sorghum. Open Original Shared Link it's not bad (much better than rice beers, imho) and my brother-in-law's are eternally grateful to anheuser/busch...
  22. gfb1
    i also might add that 'things change'... similar to other allergies, a crumb (or a slice) that is tolerated during early phases of exposure can lead to much greater sensitivity later on. think of it as similar to bee sting allergies... first there is hardly a respo0nse, followed by senstitization, then hypersensitization -- with worsening condition, sometimes...
  23. gfb1
  24. gfb1
    this probably doesn't belong in this thread ... but, if anyone is still reading, here was my buddies response:
  25. gfb1
    sorry... not yeast: bacteria. the predominant bacteria in yogurt is usually a species of Lactobacillus and Streptococcus thermophilus. lately a species from Bifidobacteria have been used (as there are many old wives tales regarding their healthful benefits...). even so, you still might have an allergy to some of these... do read the label; this...
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