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trents

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

Everything posted by trents

  1. trents
    I'm very skeptical. The presenter makes statements that reflect a total misunderstanding of the nature of celiac disease. He talks about being "cured" of celiac disease. There is no cure for it in the sense of making it go away. Once the genes are switched on such that the genetic potential to develop celiac disease becomes actual celiac disease, drinking...
  2. trents
    @JenFur, if this is microwave popcorn you are using, check for added ingredients that could be causing a reaction such as flavorings which might be hidden sources of gluten.
  3. trents
    You got the genes from somewhere. Medical science has known about celiac disease since WWII but up until about 30-35 years ago it was considered to be a very rare condition, afflicting only about 1 in 5000 people. So, back in the day, many people were misdiagnosed as having IBS - and still are, actually.
  4. trents
    Welcome to the forum, @mark w! Did you hit the "Submit Reply" button before you finished typing your post? The thought seems incomplete and there is no punctuation to terminate it at the end of the sentence. Are you stating that you believe the odd episode of being "glutened" is responsible for your ongoing fatigue or are you asking the question of could...
  5. trents
    To me, this study might raise the "which came first, the chicken or the egg?" question. Did the withdrawal of wheat from the diet of the celiac group cause lack of complete gut biome healing or is there something inherent about celiac disease itself that prevents complete gut biome healing apart from anything to do with the absence of wheat in the diet? Of...
  6. trents
    @Kate Murray, thanks for your clarification. True confession here. I have a tendency to be hard-nosed and onery on this forum at times and to get hung up on details rather than seeing the big picture of what another may be trying to communicate, i.e, to miss the forest for the trees. We see so much misinformation and so many misconceptions shared on this...
  7. trents
    The article raises that same question but at this point in time I think the specific answers are not there yet. One question I have is, is there something specific to wheat fiber that creates this beneficent effect in the gut or are there are fiber food substitutes that will do the same thing? I mean, there are plenty of food products with high fiber content...
  8. trents
    @Kate Murray, I want to return to a statement you made in your first post: "While the product may contain “less than 2%” this could be okay for those with an intolerance to gluten, but for true Celiacs Disease, the 20ppm is still far too high and causes reaction." That is a patently false notion. "True Celiacs" is not defined by those who react to ...
  9. trents
    Welcome to the forum, @JenFur! You must be relatively new to the celiac journey. I wish it were as simple as just having to cut out gluten and all our gut issues magically disappear. It is very common for those with celiac disease to develop intolerance/sensitivity to other foods. Often it is because the protein structure of some other foods...
  10. trents
    But the onus is not on Jefferson Adams. What he reported in his article was true and accurate according to FDA regulations. What happened to your son daughter has happened to others regardless of how the food product was labeled, whether making no specific claim of being gluten free or whether it was labeled "Gluten Free" or even "Certified Gluten Free"....
  11. trents
    Welcome to the forum, @marinke! "Type 1a diabetes (DM1) is associated with an increased risk of celiac disease (celiac disease) (1)." from: https://diabetesjournals.org/care/article/35/10/2083/38503/IgA-Anti-transglutaminase-Autoantibodies-at-Type-1 "The prevalence of celiac disease (celiac disease) in children with type 1 diabetes (T1D) is 5.1...
  12. trents
    Can you offer specific case instances to back that claim? And even if this is true, it is beyond the scope of what Jefferson Adams' article was dealing with. Occasional exceptions do not invalidate a general truth. In reality there probably is no such thing as a food product that is literally and absolutely gluten free. I promise you, if we had sensitive...
  13. trents
    From the article linked above by Scott Adams: "If wheat were used to make natural flavoring it would always need to be disclosed, even on products not labelled gluten-free."
  14. trents
    @Kate Murray, I disagree with your deployment of terminology when you distinguish between those with "true Celiacs Disease" and "those with an intolerance to gluten". I would argue they are one in the same. There are two gluten-related disorders, celiac disease and Non Celiac Gluten Sensitivity or NCGS. The latter group is commonly referred to as "gluten...
  15. trents
    I would suggest you ask your doctor to order a "total IGA" test to check for IGA deficiency.
  16. trents
    So, is their reasoning for doing another biopsy after you've been gluten free for awhile to get a comparison of before and after? In other words, there should be healing of the SB lining if you go gluten free for awhile if you have celiac disease?
  17. trents
    Welcome to the forum, @Tazzy11! Yes, your DGP-IGG test is positive. It means you could have celiac disease. But there are other possible causes for an elevated DGP-IGG count. I note that your TTG-IGA was not positive. The TTG-IGA is considered the chief celiac antibody test and a bit more reliable than the DGP-IGG. But let me ask you an important...
  18. trents
    Welcome to the forum, @TexasCeliacNewbie! The test results you posted strongly point to celiac disease. It is likely that your physician will want to perform an endoscopy with biopsy of the small bowel lining to confirm the results of the celiac antibody bloodwork results you just posted. It is important that you not cut back on gluten consumption until...
  19. trents
    So, I would assume it means that if the risk of developing celiac disease in the general population is 1%, people with the DQ2 gene have a 10% risk of developing celiac disease. So, have you or your physician concluded that you have celiac disease?
  20. trents
    Thanks for the update @TerryinCO! Would you elaborate what you mean when you say your genetic tests show that you are "10x higher" for developing celiac disease? 10x higher than what? There are two main genes, HLA-DQ2 and HLA-DQ8, that have been identified as providing the potential for developing celiac disease. Since 40% of the population carries one...
  21. trents
    You can always just double up or triple up on whatever gluten free chewable multivitamin product you may already be using. That should cover the bases. Celiacs need the same vitamins and minerals as non celiacs, just in higher doses to compensate for less efficient absorption. Are you wanting to boost any particular vitamins or minerals? I seriously doubt...
  22. trents
    One avenue you can pursue is to contact the manufacturer of the Augmentin syrup in question and ask that question. The dispensing pharmacy will likely be able to give your the name of the manufacturer and some contact information, though that approach would likely take some time to yield the information you need. My gut feeling (excuse the pun) is that...
  23. trents
    Excerpted from the above article: "While USA regulations permit maltodextrin to be made with wheat, it is very rare. Also, maltodextrin made with wheat will be labeled as "wheat maltodextrin" or "maltodextrin (wheat)." Any product that contains wheat should also have 'wheat' listed on the allergen disclosure." If you are not in the USA, the regulations...
  24. trents
    Welcome to the forum, @Sandi20! By "specifically designed for celiac" do you mean gluten free or something more?
  25. trents
    "Bonus points". I like that analogy! At this point, the following article might be helpful: Eating out will be the biggest challenge and will present the most threat to avoiding gluten since you don't have control over how food is prepared and handled back in the restaurant kitchen. Become comfortable with asking questions of restaurant staff...
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