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trents

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Latest Celiac Disease News & Research:

Everything posted by trents

  1. trents
    Pernicious anemia is not caused by not eating enough animal protein. Pernicious anemia is caused by the death of parietal cells in the stomach that secrete an enzyme known as intrinsic factor. Intrinsic factor is necessary for the absorption of B12 which in turn is necessary for the assimilation of iron in the diet. I'm guessing the death of the parietal...
  2. trents
    Sorry, my mistake about the DH. It was included in another post you quoted that was made by someone who does have DH. My concern is that you may be missing a health issue that is not related to gluten. Have you looked into SIBO? It is true not many medical doctors know much about nutrition but it is possible the distress you feel when eating grains is...
  3. trents
    No rash? But you say you have DH which is a rash.
  4. trents
    I are not doubting that various grains cause you physical distress but what I and others on this forum are challenging you on is your indiscriminate use of the term "gluten" in connection with other cereal grains besides wheat, barley and rye. And if Dr. Peter Osborne says these other grains contain gluten he is wrong. By the way, Dr. Osborne is not a medical...
  5. trents
    Should be unless you are one of those celiacs who can't tolerate the oat protein avenalin. Avenalin is similar to gluten in structure. Affects about 10% of celiacs.
  6. trents
    LiJ, you say you have been diagnosed with gluten intolerance. Do you mean celiac disease or non celiac gluten intolerance (NCGS)? What symptoms do you experience when consuming gluten? Even when wheat flour is in the air it can get into our guts through breathing as it gets trapped by the mucous in our air way and mouths. Some of that mucous eventually drains...
  7. trents
    The OP lists the things that he is "down to" in his restrictive diet back in post #1 and dairy is not among them.
  8. trents
    Gluten is a specific protein found only in wheat, barley and rye. It goes by no other name. There are somewhat similar proteins found in other cereal grains but technically speaking, they are not gluten. https://www.beyondceliac.org/gluten-free-diet/is-it-gluten-free/rice/ "Yes, all rice (in its natural form) is gluten-free. This includes brown rice...
  9. trents
    The gluten containing grains are wheat (in its several varieties), barley and rye. Strictly speaking, rice does not contain gluten and neither do oats, though I have heard of "oat gluten" used informally. About 10% of celiacs react to the oat protein avenalin like they do gluten. Lots of people with celiac disease (e.g., those who can't tolerate gluten) don...
  10. trents
    Too bad the physician didn't include a total IGA score along with the tTG-IGA. If total IGA is low it can give artificially low scores in individual antibody scores. Do you have access to any biopsy results/Marsh scores? I'm not clear on whether or not you have ever had the endoscopy/biopsy for celiac done.
  11. trents
    You only have a few minutes to perform an edit. Try creating a brand new post and then immediately try the three dots looking for the Edit function. The edit time window was recently reduced by our administrator because spammers were abusing the edit function.
  12. trents
    If you click on the three dots at the upper right corner of one of the posts you have already made you will see a choice to "Edit." Click on that and it will give you attachment tools at the bottom of the edit window.
  13. trents
    Yes, damage to the villi can be patchy and missed by inexperienced doctors doing the biopsies. Numerous samples need to be taken from various areas of the duodenem.
  14. trents
    There is not just one antibody test that can be run. The most common is the tTG-IGA and the only one many physicians will order. Do you have or can you get a copy of the results that will specify what antibody test or tests were actually run? Do you have online access to your medical records? We would also need the reference ranges. Scores without reference...
  15. trents
  16. trents
    When's the last time you had a follow-up antibody test or biopsy?
  17. trents
    What about SIBO?
  18. trents
    It's so frustrating when you have to work around all these food issues. Gluten, histamines, oxalates, dairy, oats and what did I leave out? Seems like every food that is nutritious has some downside in it for some people.
  19. trents
    Probably due to cross contamination from being cooked on the same grills or in the same vats as breaded food items.
  20. trents
    It is not rare for celiac disease to start at 70 years of age. You can develop it at any time but it does sound like in your particular case you may have developed it earlier.
  21. trents
    Thomasm5, you mention you have cut down on meat consumption as an economy measure so I'm not sure you can afford supplements. Many celiacs develop B-vitamin and D deficiencies. And vitamin D is instrumental in bone health so there may be a tie in there with the calcium deficiency. If you can afford it I certainly would suggest you start taking a high potency...
  22. trents
    Thomasm5, have you had a followup antibody test or endoscopy/biopsy since being diagnosed to check for compliance and healing of the villi? It's time for one. Studies show that most people who believe they are on a gluten free diet are actually on a lower gluten diet. This is especially true for those still eating out. Also, are you still consuming...
  23. trents
    Michele2977, I just could not follow your logic in what further testing you were recommending in your advice to OP.
  24. trents
    A full celiac panel would include not only IGA tests but an IGG test, the latter being helpful when total IGA is low: https://celiac.org/about-celiac-disease/screening-and-diagnosis/screening/ But, OP states total IGA is not low.
  25. trents
    This might help: A dietician may be of help. Particularly one who is a celiac and has had to deal with the gluten free eating learning curve personally. It took my wife and I a year or two to develop that "sixth sense" of what to avoid because of being something that might have gluten hidden in it. Unfortunately, some of the learning curve necessarily...
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