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docaz last won the day on January 29 2019

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  1. This is a little harsh. Some do not react up 200ppm which was originally the recommendation. For most 20ppm is acceptable but indeed some react to as little as 5ppm. To keep the standard to 5ppm is adding a lot of cost to the process and then gluten free products become might even more expensive...
  2. This is very true for many products. If I remember correctly I have seen water that was labeled gluten-free. For some items it is necessary because taking your example of potato chips they could be fried in something that could contain wheat to make them shiny or crisp or whatever else. Also some...
  3. Yes, this is exactly the reason for AN-PEP / GliadinX. It appears that the threshold is not the same for all people. For some it is 200ppm and for some as low as 5ppm but unfortunately it is hard to figure it out.
  4. I hope that there will be follow up studies to give a better understanding what is necessary and what is not. They should help staying safe but at the same time making lives as easy as possible.
  5. The results of this research paper might make your life a little easier. https://www.gastrojournal.org/article/S0016-5085(19)41340-1/fulltext
  6. Do you want to start a business ? There are enzymes called inulinase that break down fructans but they are very expensive because they are not produced in large quantities. They are only used for laboratory purposes and in very small quantities. If produced in large quantities, they would be as...
  7. This would be completely consistent with sensitivity because in the last few years, researchers are strongly suspecting that most gluten sensitivities are actually caused by fructans (a complex sugar that the body can not break down) and not by gluten or the gliadin molecule that is responsible for...
  8. Indeed, this sounds to me more like intolerance than celiac and the implications are very significant if it is one or the other.
  9. The two tests appear to be dependent on the age group and in adults, it is not clear which one is more sensitive. The increased potential sensitivity is also only in IgA deficient patients which is very rare so we are really looking for zebras here. Here is a write up comparing the two https://www...
  10. I can not possibly know what the biopsy looked like but please be aware that it is very common to confuse duodenits with celiac disease. It is extremely rare to have negative blood tests and have celiac disease if someone was not on a gluten-free diet before the test. If you have bacterial overgrowth...
  11. I do not know the answer to this very complex question. It is much to simplistic to consider it all caused by gluten and wheat growers. Refined sugars and more sedentary life style? Maybe
  12. This is a completely different discussion if gluten should exist and be consumed by healthy individuals. The "trial" you quote would never pass a peer review because it is embarrassingly awful. It is riddled with the trademark Kamut and the "independent" study is generously funded guess by who...
  13. It is true that there are no direct benefits to eating gluten an it is true that the awareness of gluten-free diets within the medical profession has lagged behind. This was the case in particular among clinicians who are not directly involved with nutrition such as surgical specialists but that...
  14. I wonder if this because people are staying home and ordering items online because on Facebook groups you see pictures of empty shelves but the gluten-free shelves are fully stocked.
  15. If I read the abstract correctly (because I do not have access to the entire paper) it identified an additional epitope that can cause the celiac reaction but it does not say that you can be celiac and have negative genetic testing to the genetic sequence showing predisposition to celiac disease...