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knitty kitty

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

Everything posted by knitty kitty

  1. knitty kitty
    Yes, the one without xantham gum! And some B Complex vitamins! because gluten free products are not required to be enriched with vitamins and minerals like gluten containing products are.
  2. knitty kitty
    @Olfy75, Anemia can cause false negatives on Celiac blood tests. Anemia affects red blood cell production and also white blood cell production. Antibodies (like anti-gluten antibodies) are in the white blood cell classification. And Amitriptyline. Amitriptyline suppresses the immune system. AMITRIPTYLINE USAGE EXACERBATES THE IMMUNE...
  3. knitty kitty
    @Tmiles17, welcome to the forum! Celiac Disease is a disease that causes malabsorption which in turn leads to malnutrition. Our small intestine (where essential vitamins and minerals are absorbed) gets damaged. Since these nutrients are necessary to heal, supplementing with vitamins and minerals can help us heal faster and stay healthy. Anxiety...
  4. knitty kitty
    @Susan F., welcome to the forum! You've done such a good job avoiding gluten, your immune system has calmed down. If you continue to eat gluten, your immune system will rev up again and make your intestinal symptoms worse. The immune cells that produce anti-gluten antibodies (these are the same antibodies that also attack our bodies), those immune...
  5. knitty kitty
    @MominWA, welcome to the forum! Speaking from personal experience, your son's symptoms sound like Gastrointestinal Beriberi. Gastrointestinal Beriberi is caused by a deficiency in Thiamine Vitamin B 1. Abdominal pain, vomiting, gastroparesis, constipation (or diarrhea), fatigue, and dizziness are symptoms. Thiamine deficiency is often precipitated...
  6. knitty kitty
    Welcome to the forum, @JosephJW! You've done such a good job avoiding gluten, your immune system has calmed down. If you continue to eat gluten, your immune system will rev up again and make your intestinal symptoms worse. The immune cells that produce anti-gluten antibodies (these are the same antibodies that also attack our bodies), those immune...
  7. knitty kitty
    @Barcino, Anemia and Diabetes (both types) can cause false negatives on blood tests for CeD. Yes, endoscopies would be a good idea to check for Celiac damage and to get a baseline if symptoms arise in future. There's lots of Celiac symptoms that people can dismiss or attribute to other things. We do have members who weren't diagnosed until seventy...
  8. knitty kitty
    @TinyMiracles, welcome to the forum! Yes, I've experienced trouble swallowing, stuttering, hoarse voice and hearing loss, all symptoms of early Thiamine deficiency. My doctors didn't recognize these symptoms as thiamine deficiency symptoms. High dose Thiamine was the answer. I took high doses (1200 mg) of over the counter Thiamine Hydrochloride...
  9. knitty kitty
    Yes. All-purpose baking flour is right in the middle, gluten-content wise.
  10. knitty kitty
    @trents, you posted earlier... "I don't see any real evidence from your links that leads me to believe gluten content is a deciding factor in what kind of flour that commercial entities use to make various kinds of baked goods. The first article suggests they might consider this but we don't actually know how much of a factor it really is in the commercial...
  11. knitty kitty
    @Stulos, Vitamin D, Vitamin C, B Complex, magnesium and extra Thiamine (Benfotiamine and Thiamine Hydrochloride) will help immensely. Mast cells degranulate (release histamine) easily when there is a deficiency of Thiamine. Taking high dose Thiamine helped me with MCAS. I took Benfotiamine and Thiamine Hydrochloride. I took 1000 mg or more...
  12. knitty kitty
    Several Celiac organizations say 10 grams of gluten should be eaten before testing. If one slice of bread is equivalent to 2 grams, five slices of bread should be consumed to get ten grams. https://www.beyondceliac.org/celiac-disease/the-gluten-challenge/ "You will need to eat a three to 10 grams of gluten per day, and two grams is roughly...
  13. knitty kitty
    https://bakerpedia.com/different-amounts-gluten-flour/ "The flour with the lowest amount of gluten in it is cake flour containing only 7-9% gluten. It is of course used in cake, but also muffins and delicate cookies. All-purpose flour has 8-11% gluten in it. It can be used to make things like waffles, pie crusts, pastries, and cookies. Bread flour has...
  14. knitty kitty
    In this study, consuming 3 grams of gluten vs 10 grams of gluten were compared. Ten grams of gluten produced lots of changes in the small intestine and in antibodies. Three grams of gluten was only enough for symptoms to show up. To get the high antibodies and the damaged villi, 10 grams of gluten had to be consumed. "Vh:celiac disease...
  15. knitty kitty
    As you are so fond of saying, "Celiac Disease must first be ruled out before an NCGS diagnosis can be made." Antibody tests can result in false negatives. Diabetes and Anemia can be causes of false negatives on antibody tests. Diabetes and Anemia are common in Celiac Disease. Some biopsies can show little damage. The intestinal damage can...
  16. knitty kitty
    But what is your immunologist suggesting you do to improve the MCAS?
  17. knitty kitty
    Yes, reactions to molecularly similar proteins like avenin in oats and casein in dairy can trigger reactions like gluten causes. Try this Autoimmune Protocol Diet that removes plant proteins like these and more that cause irritation of the gastrointestinal tract. After you've been on the AIP diet several weeks and your inflammation has calmed...
  18. knitty kitty
    You need to have a genetic test done that looks for ANY genes for Celiac Disease, not just the most common ones. If you're reacting to environmental triggers, you need to look into Mast Cell Activation Syndrome (MCAS) and nutritional deficiencies in vitamins and minerals that help lower histamine levels: Folate, Cobalamine, molybdenum, Vitamin C,...
  19. knitty kitty
    I'm saying many people diagnosed as NCGS may in fact have Celiac, but just don't have intestinal damage at Marsh III (the stage of intestinal damage required to be diagnosed as Celiac Disease). A person doesn't develop Marsh III overnight! This is why genetic testing is important in people without blatantly obvious villi damage and equivocal...
  20. knitty kitty
    https://www.healthline.com/nutrition/high-gluten-flour And... Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7925757/
  21. knitty kitty
    Some people don't consume sufficient amounts of gluten before an antibody test and get inconclusive results (that 5%). A genetic test will show if you have Celiac genes. You won't make anti-gliadin antibodies if you don't have the genes. The biopsy shows the damage done to the small intestine. This damage can take years to show up as Marsh...
  22. knitty kitty
    Have you ever had a DNA test for Celiac Disease genes? If you've got the genes, and you're sick around gluten, you probably have active Celiac Disease. Your genes don't change. You don't have to be eating gluten to test for Celiac genes. This latest behavior of your wife has got all my red flags waving. She is really scary. My prayers...
  23. knitty kitty
    No. It's the amount of gluten available to form that matrix that determines how much a wheat product rises. Yeast is used with glutinous flour to make gases that get trapped in the gluten matrix which form those big bubbles in bread. Leavening like baking soda can be used to make quick breads, cookies, and crackers, because not as much gas is produced...
  24. knitty kitty
    @Beverage, Folic acid is the synthetic form of Folate Vitamin B9. Our bodies don't utilize Folic acid well. Folic acid is "shelf stable" (allowing for a food product to stay on the grocery shelf longer). Folate, like the other B vitamins, are denatured (broken down easily and made ineffective) by heat and light and time. Folic acid...
  25. knitty kitty
    @JDG, Different kinds of wheat contain different amounts of gluten. Wheat flour used to make breads (yeast breads, chewy pizza crust) has more gluten in them than other types of wheat flour. Gluten in bread flour forms a matrix that captures escaping gas as the dough rises and bakes. Those big bubbles in the texture in breads are formed...
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