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Welcome to the forum, @LookingForAnswers101, I had similar experiences with boil outbreaks in the same areas. Mine was caused by Candida Albicans and eating a diet too high in sugar and simple carbohydrates. Candida is a yeast infection, so the antibacterial wash is not going to help. I had to change my diet to a Paleo diet before it went away. If I consume high levels of sugar or other simple carbohydrates (rice, corn, dairy, etc.), boils would occur at pressure points like the groin and back of the legs. Your doctor might be able to prescribe an antifungal medication, but some of those antifungal medications destroy thiamine. Thiamine is needed to keep fungal and bacterial infections in check. I took Thiamine in the form Benfotiamine, but TTFD (tetrahydrofurfuryl disulfide) will work, too. Thiamine, and the other B vitamins, especially Niacin and Biotin, along with Vitamin A, Vitamin C, and Vitamin D will help keep skin healthy. Be sure to address these nutritional deficiencies that occur with Celiac! Ask your doctor to rule out autoimmune hidradenitis suppurativa (HS) and Human Papilloma virus, too. Hang in there! You'll get over this rocky patch of the journey! Best wishes! P. S. Get checked for Type Two Diabetes as well. Candida, type two diabetes and a high carbohydrate diet often go together. A Paleo diet really helps me with my Type Two Diabetes and Candida overgrowth.

I was diagnosed with Celiacs disease in 2019. I have since completely abolished gluten in my life. That’s not to say I don’t get glutened from time to time. My issue is that I continually get yeast infections (both vaginally and in my nose) and Bacterial vaginitis. Does anyone else experience these god aweful infections? I use Boric Acid suppositories every day, and cannot get rid of them. This has been going on for years and I feel like it’s attributed to Celiacs disease somehow! Please tell me I’m not alone kelley

I keep getting yeast infections and thrush from kissing and foreplay. I think it’s because I am allergic to gluten. I am so sensitive to it I can smell it in people’s breath. I don’t know if it’s because of my gluten allergy but it’s becoming an issue. Any else experience this?

Welcome to the forum! Recurrent yeast infections in the vaginal and nasal areas are not typically directly associated with celiac disease. Celiac disease primarily affects the small intestine in response to gluten consumption. However, there can be indirect connections between celiac disease and recurrent infections. Celiac disease can lead to nutritional deficiencies, including deficiencies in vitamins and minerals crucial for immune function. Immune system impairment can potentially make individuals more susceptible to infections, including fungal infections like yeast infections. Additionally, celiac disease is an autoimmune condition, and autoimmune disorders may alter the immune response, possibly impacting susceptibility to infections. Other members here have reported issues with yeast infections, and you can see those posts here: https://www.celiac.com/search/?q="Yeast infection"&quick=1&updated_after=any&sortby=relevancy

Hi Everyone! I have been lingering on these forums for a while, but just joined today. I'm really glad I found this community! A little about me: I am 19, I have celiac disease, and I have been gluten free for about 4 months. I get the horrible stomach issues, depression and anxiety from any level of gluten - including cross contamination which I am now super careful about. I have been glutened 3x in my first four months, which isn't too bad! Two of the times were after eating at my mom's house and she swore to me the food was gluten free...since then I have been checking myself! And once was cross contamination from jalepeno potato chips - made in a wheat facility. My symptoms were severe, but my level of gluten when glutened was super small. So anyway....my problem: Before going gluten free I had only had one yeast infection in my life. After going gluten free I have had one every single month! Right before or during my period it begins and it ends the day my period ends. It is not like the yeast infection I had before, the itching and burning are very mild unless I start rubbing or scratching the area and even then it is not as bad as my previous one. Only two of the four times had any of the chunky discharge and it was a very small amount - maybe a half tablespoon on one day only. My biggest complaint is that my vagina swells and hurts really badly! I use a menstrual cup (reusable rubber cup, inserted like a tampon, environmentally friendly ) and on the last day or two of my period I have to cry a little as I try to force the thing out because it is so swollen and tender. Do you think this is a new infection every month or one infection that keeps sticking around and flaring up during that time? I have heard that corn, potatoes, fruit and sugar can aggravate yeast infections, is this true? I am not eating any more potatoes since going gluten free, but I have increased my consumption of corn products: I eat some form of corn every day or two either in gluten free breading, tortillas, or chips. I don't eat fruit because it's expensive and I'm not the biggest fan. I don't like sweets, but I do like sweet drinks. I can't seem to stop drinking sugary beverages, but I have also started getting upset stomachs when I eat or drink things with sugar (pure sugar only, corn syrup is not a problem). Could this have something to do with the yeast infections? Or do you think this is affects of the last time I was glutened (about 7 days ago)? Or just an isolated problem? I am willing to cut out anything that will offer me relief! My worry is that if I cut out corn and sugar I won't have anything high in calories to eat and I have been dropping weight like crazy. Sorry so long! Any suggestions would be hugely appreciated! Thanks guys!

Hope this is in the right place? Can anyone tell me if there is a vaginal cream or medicine that is gluten free for yeast infections.

My wife is currently struggling with that same issue after three rounds of antibiotics for another problem but she is not a celiac. Have you encountered creams or meds that do have gluten in them? My wife usually has to resort to the prescription med fluconazole to conquer her yeast infections. It's a pill. I don't know that it has gluten but we've never has to check it for such. Most medications do not purposely contain gluten but it can be very difficult or impossible to determine if they were produced on dedicated equipment that would exclude cross contamination. https://www.fda.gov/drugs/ensuring-safe-use-medicine/medications-and-gluten "The vast majority of oral drug products either contain no gluten or virtually no gluten. In the very rare cases where gluten may be present, we estimate based on drug formulation information that wheat starch and other ingredients derived from wheat would contribute no more than 0.5 mg gluten to a unit dose of an oral drug product. This amount is less than may be found in a single 30-gram serving of food labeled gluten-free according to FDA’s regulations." https://dailymed.nlm.nih.gov/dailymed/index.cfm

Welcome to the forum, Katie! May we assume the yeast infection you refer to is vaginal? Yeast infections can occur in other places such as feet and mouths and even intestines - any place that stays moist and shielded from sunlight and air. Yeast feeds off sugar and carbohydrates so if your eating habits include a lot of these, you should look at that. You should also be checked for diabetes if you recently have not. As for the DH, that can and usually is directly connected to gluten intake. It can also be exacerbated by iodine so if you eat foods high in iodine (such as shell fish) or use iodized table salt that is something to look at. There is a medication called Dapsone which effectively controls DH. Can you explain how it is at college you have been getting glutened without your knowledge? Sounds like you may need to take your celiac disease more seriously and educate yourself as to how gluten is hidden in food and terminology and also about the issue of cross contamination. It's easy to eat lower gluten by cutting out major sources of gluten containing grains. But eating truly gluten free is much more of a challenge. And it typically is socially limiting - a big issue for someone in their college years. This might be helpful:

I have not been diagnosed yet! Just had blood draw yesterday..I'm 51 years old and my whole life I've been ill. After watching Doc Martin, on PBS, an American went to Cornwall to find out about their heritage and why they were feeling unwell they thought they may have celtic disease! After reading symptoms it fits like a glove...growing up I would get introuble for not eating everything on my plate so of course I would. I remember going to a restaurant with my family my dad ordered liver and onions I think I was 4 years old any way when I smelled the liver i was like a bobcat on a jack rabbit i grabbed a handful off my dads plate and shoved it in my mouth and then begged for more! Iron deficiency? I suffered with strep throat tonsillitis ear infections sinus infections mouth sores cracked tongue would also sleep any chance i got, in fact thats all I could focus on was when can I go lay down I was so tired all the time. I've had every test under the sun except celiac test. Even skin biopsy of the rash, with no results...then I found blood type diets. I'm O- so I cut out all yeast and night shades and did a little better but did not end my suffering. I was told I had IBS,diverticulitis, colitis, leaky gut, polyps, you name i had it! For the past 30+ plus years I've been chasing my ailments to no avail..oh let's not forget the doc's saying its in my head and prescribing antidepressant meds which made me psychotic and even more lethargic. I feel like I was robbed of my life..I have no friends due to no energy or constant diarrhea, my family thinks I'm just lazy, I've been hospitalized for heart conditions with no diagnosis I have constant ringing in my ears but there's nothing wrong with my ears numbness and tingling all over my body including my lips severe headaches severe exhaustion constantly hungry rashes behind my ears nausea vomiting fainting mini seizures I have muscle spasms joint pain trembling blurred vision can't think loss of words. I'm just miserable. I lost my job of 17 years due to extreme fatigue and back pain numbness in extremities. The neurologist couldn't find any underlying reason why I had back pain numbness and tingling so they said it was because of stress of my job. I disagreed but still lost my job with 3 years left to retirement. Now I'm hand to mouth when I can find work that can accommodate my symptoms which are few. I hope and pray this is what I have so I can fix it..other wise I'm done fighting. Thanks for letting me vent! God bless you all.

Hi all, For a very long time, over 10 years I've had terrible stomach issues. My symptoms originally started with terrible heartburn and a quick feeling of fullness and that the food was "repeating" on me. I was often amazed how people could shove entire pizzas down their throat but it would take me a few hours to eat mine, only eating a few slices at a time - at most half of the pizza and the rest would be eaten over the next few hours. People would often comment how little I would eat but it was because I found that sometimes, and I wasn't sure what was causing it, I would get these symptoms particularly bad and of increasing severity, but they would begin around 30 mins to 2 hrs after eating the food. I started also getting progressively worse hayfever each year. I went to the Drs who prescribed a short course of omeprazole and also performed some tests like H-pylori which all returned negative. That short course turned into a long course over several years and also varied between lansoprazole and ranitidine. They all worked in so far as they stopped my heartburn, but I knew the long term implications of taking such a drug, and I felt like I needed to know why my stomach was behaving in such a way. I went back to the doctors again because the symptoms returned after a few days of stopping these medications. I had a coeliac blood test but I think at the time I'd decided to cut out grains and I went on a partially paleo diet (so not eating bread, cereal, etc) but was probably still getting exposed to gluten at the time from cross contamination. When they decided to do a scope down into my stomach and into the first part of the small bowel, all they found was an inflamed stomach lining, they said that the villi looked normal. So I felt confused and asked for answers but the doctors never seemed to have one... My GP kept refusing to re-test saying it all came back negative and to just keep taking the pills... At this point I lost all faith in doctors... A few years went by and I "managed" my symptoms so to speak with the remainder of the pills, and OTC meds, plus some days of suffering in agony with heartburn. My symptoms eventually started getting worse after a couple of years, such as the morning after a spicy pizza - which I thought was normal for a spicy pizza - I would get absolutely terrible cramps and a feeling like I wasn't completely finished after going the toilet. I would often sit on the toilet in a foetal position trying to push the tiniest bit out... just for that relief. I've also been fairly prone to infections, such as urine & fungal infections, ear infections, I was away on holiday about 5-10 years ago and I had to get a course of antibiotics for a urine infection and when I was a little lad I used to get them too. I'm not even that old either at the moment, only 33. My sister who is a few years older than me, had also been having similar symptoms, but not so much heartburn which was my main symptom. She had symptoms that I only started having a little while later, like incontinence (mistaking a poop for a fart), bloating, etc. She was diagnosed a few years ago with coeliac which was diagnosed by biopsy... After a while my symptoms started getting pretty bad, less so with heartburn but more so with other problems like pale poo, really painful stomach cramps relieved only by sitting in foetal position/"assisting the poo" by pushing on my bowel on the firm bits from constipation / alternating diarrhoea, foul smelling, mucus/oily, sometimes I was even vomiting really acidic acrid vomit... the kind of stuff that makes your teeth feel really damaged... like battery acid. My mother told me how she'd given me rusk when I was a few weeks old, which is a wheat based product. She said jokingly that it was probably the cause but in retrospect she probably didn't think when she was saying it, that there might be truth to it... I'm not sure if there's a connection? I decided to cut out gluten about a year ago because I put 2 + 2 together with my sister's symptoms and diagnosis. I noticed an improvement over several months, no more heartburn (or very little), my poo returned to normal colour and consistency... Over the last several months I started to get strange issues again, like my allergies and heartburn returning, bloating. I gradually started to get more and more ill, and even when I was standing barefoot on some concrete which wasn't even that cold, I noticed my feet had a slight blueish tinge to them... I have for the longest time had reynauds symptoms where my feet would get ice cold as would my hands, and environments which seemed to not bother others as much, really hurt my toes and fingers etc.. More recently I became pretty ill: I lost a lot of weight and fell down to 9.5 st, had pretty bad depression, sore & itchy bottom, poorly formed poo (they would be falling apart in the water), diarrhoea, fatigue, head fogginess, heartburn, bloating/cramping, headaches, yeast infection, angular cheilitis, strange red spotty rash appear on my palms and turn into a few sore red patches that looked similar to (but not as bad as) https://i0.wp.com/post.medicalnewstoday.com/wp-content/uploads/sites/3/2018/02/image-of-persons-hand-with-dyshidrotic-eczema-br-image-credit-eugene-alvin-villar-2008-br-1024x769.jpg?w=1155&h=1734 I live with my parents and I discovered that my dad had been buying "Colmans lamb hotpot" which primary ingredient is "WHEAT" and also discovered he'd been buying the big bags of durum wheat pasta I've been eating the past several weeks. I made the exact same pasta sauce again with gluten-free pasta and I did not have any symptoms like heartburn after eating it, unlike when I made it with the gluten-based pasta. My dad was understandably apologetic and he didn't realise (he's not the brightest person and doesn't understand a lot of it). When we discovered this, my mum and I went on a check through the rest of the items in the cupboard to find if there were any others he'd picked up, we threw out anything remaining. I decided to start taking a multivitamin containing all B-vits, Iron, Zinc, and some probiotics. Slowly my symptoms have been clearing up... my hands are almost back to normal and no real heartburn (only a little) for about 2 weeks... Personally I am really hesitant about going the drs because I know they will want me to eat gluten to prove its the gluten... but surely this is enough evidence? I really don't want to test eating it again... Surely my sister having coeliac and me being related w/ symptoms is enough?

Beverly, Was your fungal infection a yeast infection? If so, yeast infections can go with SIBO. It's the normally occurring bacteria and fungus in our guts or on our skin that can become overgrown with a high carbohydrate diet. They run amok because our immune system is so overwhelmed. A low or no carbohydrate diet, like the Autoimmune Protocol Diet, that will starve out these. The eight essential B vitamins are required to help our immune system and our bodies to heal and function properly. Thiamine, Vitamin B1, is necessary to keep these overgrowths in check. Doctors usually only check Vitamin B12 and Vitamin D. Blood tests don't accurately reflect vitamin deficiencies inside cells where the vitamins are actually utilized. The body will pull vitamins out of tissues and organs in order to have consistent levels in the blood to supply the brain and major organs like the heart and lungs. Many vitamin deficiencies can produce symptoms BEFORE blood tests reveal a deficiency. Because Celiac disease damages the small intestine lining, the B vitamins may not be absorbed like they should be. Supplementing with a gluten free B Complex containing all eight B vitamins is a wise way to ensure our bodies are getting enough. B vitamins are water soluble and nontoxic. Any excess is excreted in urine. Supplementing was a big part of my recovery. My vitamin deficiency symptoms were ignored and brushed aside, while my doctors wrote prescription after prescription for pharmaceuticals that covered up the symptoms and did not get to the root cause of the problem. Talk to your doctor about supplementing with a B Complex, and magnesium, Vitamin C and Vitamin D.

As a celiac you want to obtain as much information on the disease as possible, and statistics are a play large part of the “statistics in celiac disease”, and if you know what chronic illness is , some commonality of research findings. The University of Chicago Celiac Disease Centre kindly forwarded an article on “Celiac Disease Symptoms and Findings. “Did you know that a recent study in North America showed that an active case-finding strategy they use to find out whether you are a legitimate celiac disease person, or have Non Celiac Gluten Sensitivity; their symptoms are not always the same. Now if you are showing almost all the symptoms of celiac disease, chances are you have it, even though you do not have celiac disease you are experiencing symptoms of positive celiac disease. According to the World Gastroenterology Organization, celiac disease may be divided into two types:- classical and non-classical. It also lists separately silent celiac disease, which also differs from official celiac diseas. Then there is a “Wheat Allergy.. Some people who attend their family physician with vague symptoms that do not fall into the category of Classic celiac disease, where patients have signs and symptoms of malabsorption, including diarrhea, steatorrhea (pale, foul-smelling, fatty stools), and weight loss or growth failure in children. Just as celiac disease or growth failure in children. can differ from each other. There is a number of ways celiac disease can affect patients, combined with a lack of training in medical schools , and primarily care residency programs Some people contribute to the poorly screened celiac disease problem. NCGS is a legitimate diagnosis where often patients complain of abdominal bloating and distention and flatulence. However, a physician should not blindly stamp someone as a Non-Celiac Gluten Sensitivity person, even if they complain of bloating and flatulence, but they do not have celiac disease…YET! If they continue to eat large amounts of gluten, a person with NCGS may have a life-threatening condition. They can also have villous atrophy damage to their small intestine; thus the importance of the old, tried and true biopsy of the Jejeunum part of the intestines. It caused me to cry 35 years ago when my test came back as positive after the second biopsy. The radiologist that he felt the gastroenterologist had failed to biopsy the Jejeunum part of the bowel the first time, and thankfully it was noted in his letter that he felt the gastroenterologist had failed to biopsy the Jejeunum, so my biopsy had to be re-done, As many of you are aware of this self defeating response. First you have celiac disease. Then you were told after the biopsy that it was negative and you did not have celiac disease, then you do not have it, YET! And, 35 years ago there was NCGS, it was listed at the University of Chicago Celiac Disease Center It was not considered celiac disease BUT there is a risk of developing celiac disease **First degree relatives, parents, siblings, and children, should always be screened. Anyone who lists most or all of these symptoms should always be screened for celiac disease. {Some people, and some diseases, affect our brain centers feeding back to the gut. Understanding the relationship would provide better understanding of the neurological mechanisms involved, not only in celiac disease, but it also affects other autoimmune conditions like multiple sclerosis and rheumatoid arthritis, in which patients also report similarly diffuse cognitive impairment. Jean Decety, PhD, a University of Chicago neuroscientist internationally recognized for his work in using fMRI (functional magnetic resonance imaging) to understand affective behavior. While a handful of case studies have used fMRI to study extremely serious neurological symptoms in individual patients with celiac disease. The study done this past January in the American Gastroenterology survey shows that in 2004 the Food Allergen Labeling and Consumer Protection Act became law. This legislation went into effect in 2006 and makes it possible for the first time for people with celiac disease to read a food label and determine in a few easy steps if a product is safe to eat. The University of Chicago Celiac Disease Center helped to pass this law. There are more than 2,000 gluten free food items available in the United States, and consumers are more likely to find these foods in regular grocery stores. From 2004 to 2005, sales of gluten free foods increased by 77.8 million dollars (a growth of 14.6%). The U.S. Department of Agriculture projects that the gluten-free industries revenues will reach $1.7 billion by 2025. For further information on Facts about the Gluten-Free Diet you can contact the University of Chicago Celiac Disease Center at 773-702-7593 or on the web www.Celiac Disease.net. One has to remember that this Data is from Focus Medical and reviewed by a panel of doctors. If you have medical insurance coverage you can consult a medical professional for advice. Since the exact cause of celiac disease is not fully known, but both genetic and environmental factors play a role. Genetic testing shows that almost all people (95%) with celiac disease have HLA-DO2 or HLA-DQ8 variants of human leukocyte antigens. It is sometimes triggered after pregnancy, childbirth, surgery or viral infections. If you go “on line” you can search for “irritable bowel syndrome, Autoimmune Diseases, Crohn’s Disease, Inflammatory Bowel Disease, Dermatitis Herpetiformis, and many more. Most of the patients testing false positive had primary biliary cirrhosis. They describe the association between celiac disease and CTD, inflammatory bowel disease and primary biliary cirrhosis, with special emphasis on the diagnostic accuracy of celiac disease antibody assays. Celiac Disease is more frequent in those who have the following autoimmune disorders:- Addison disease, Arthritis, Autoimmune hepatitis, Hashimoto’s thyroiditis, and five more as of March 23, 2021. Where can you find the Celiac Autoimmune Disorders : https://celiac.org/about-celiac-disease/related-conditions/autoimmune-disorders/ . For example Celiac Disease Lupus is an autoimmune disorder/ It affects an estimated 5 million people. Autoimmune disorders are typically associated with those who have celiac disease. Type 1 Diabetes Mellitus 2.4-16..4%. Multiple Sclerosis (MS) shows 11% Hashimoto’s thyroiditis 4 – 6 % Autoimmune. Celiac Disease affects every system in the body. (If you do not respond positively to any thyroid hormone treatment, discuss testing for celiac disease with your doctor, as you may be mal-absorbing the medication. Did you know that people with “just wheat allergies” must avoid wheat, but most are able to eat other grains, including gluten-containing ones like barley and rye. A wheat allergy refers to an allergic reaction to wheat proteins, the symptoms of which may be life threatening. This condition is treated with a wheat-free diet, not necessarily a gluten-free diet. BUT, in the information that the University of Chicago Celiac Disease Centre warns that people who know they are sensitive to wheat should beware. The proteins found in wheat are also found in barley and rye, so do not be one of those people who say, “Well, at least it is only wheat that I am allergic to, so roll on the barley in my soup and I will have the daily dark rye bread, the protein found in those two grains must not affect me because we used to have all the barley drink we could drink in our lemonade in England, and rye bread was a staple in our home, when I was young.” This type of thinking can put you into the legitimate celiac disease category in no time. There are more than 200 known celiac disease symptoms, which may occur. The University of Chicago Celiac Disease Center urges us to “Be aware, and take care”. Don’t cook your gluten containing noodles in with celiac gluten free noodles. (that sounds self evident) Even preparing them together will get your body into trouble. Cutting cupcakes with a knife used to cut gluten-containing cupcakes will not affect your body, but doing the reverse, cutting a plain cake, then using that knife to cut a gluten free cake is asking for trouble. A sensitive celiac cannot tolerate even a few crumbs of gluten. You should be proud that the United States is way ahead of Canada in its labelling on products in stores, and major research centres throughout the U.S.A. working to find cures for this baffling, frustrating disease. Thanks to the public you have passed laws with regards to not only gluten in foods but also peanut allergies. We in British Columbia especially have to delve through the French on labels, not just English, and just like you we have to have 20/20 vision and a microscope to read the list of ingredients. Also, to cover themselves, many producers will say,”May contain Wheat or “made in a facility that produces wheat, rye or barley, or triticale.” It gets them “off the hook, you see” When you use a toaster toasted in the same pop-up toaster used for wheat bread with visible wheat crumbs present think of it as flashing a sign stating “Danger Danger”. There are so many four slice toasters now that are even the same price as the two slice toaster. Have your family toast in the left side of the toaster and you handle the right side. Do you butter your toast with the same knife for regular bread as you do for gluten free bread? These things will become automatic for you after a while, but as a new celiac it is better to know a few “Bewares” before you set out on this mystery path. The “Dietician’s Corner” enclosed in the University of Chicago Celiac Disease Research Centre showed gluten-free pasta was cooked in shared water and it was the riskiest scenario. Gluten levels between33.9 and 115.7 ppm were detected in gluten free pasta. However, rinsing the pasta under running tap water reduced the gluten content. But if you are, what they call, ‘A brittle celiac” your body will pick up the smallest amount of gluten. Shared food preparation is always risky. McDonald’s is a place to be wary of. Their ice cream is not gluten free, their potato chips are not really made of pure potato and are not gluten free, neither are their milkshakes. Having sponsored a refugee family from Iraq and finding jobs for the two teenage boys at McDonald’s they both told me that they would not eat the chicken nuggets, at least only on the two days that the fat was changed. This method may be the norm. or just in that McDonald’s, but it certainly put me off buying fried McNuggets. McDonald’s hash browns are not gluten free Hamburger Helper is not gluten free, and please check the sauces used at McDonald’s. This review is very needful in our society in general not only the celiac community. This thought provoking study is long overdue, Lori Welstread, MS,RD, LDN is involved in assessing the risk of even the smallest gluten exposure as a result of shared food preparation. Larger studies could help to inform evidence-based recommendations, and minimize perceived treatment burdens placed by patients, and experienced by patients with celiac disease. Some excellent Posts that are available in the printable version:- “Celiac Disease Centers – Resource List, “Getting started on a Gluten-Free Diet. A step-by-step Guide, published in October 2019. Some patients with celiac disease have reported a low thyroid, and needing thyroid hormone replacement after being on the gluten free diet for a period of time. One reason is that being on a gluten-free diet allows the small intestine to heal, and therefore thyroid medication may be better absorbed. The gluten free diet may also cause a lower inflammatory response and reduce the inflammation of the thyroid gland. One thing to note is the fact that table salt contains iodine, whereas sea salt does not. The old fashioned way of determining if you had Dermatitis Herpetiformis was to place some drops of iodine on your thigh. When doctors did this the DH sores would flare up in the same spot. Did you know that there is a group of people that fall into the category of “Silent Celiac Disease”, Or asymptomatic celiac disease. They do not complain of any symptoms, but still experience villous atrophy. damage to their small intestine. Studies show that even though patients thought they had no symptoms, after going on a strict gluten-free diet, they reported better health and a reduction in acid reflux. Abdominal bloating, distension and flatulence fall into the category of “Silent celiac disease, or asymptomatic. Some people with celiac disease have no symptoms at all, but still test positive In non-classical celiac disease, patients may have mild gastrointestinal symptoms without clear signs of malabsorption or may have seemingly unrelated symptoms. They may suffer from iron deficiency anemia, chronic fatigue, chronic migraines, peripheral neuropathy, (tingling, numbness or pain in hands or feet). Unexplained chronic hypertransaminasemia (elevated liver enzymes)., reduced bone mass, and bone fractures, and vitamin deficiency (folic acid and B12, late menarch, early menopause, and unexplained infertility, dental enamel defects, depression and anxiety, dermatitis herpetiformis (itchy skin rash) dental enamel defects, The itchy skin rash that tends to run in lines along your upper thighs, arms, and the worse place to get DH is in the scalp! If you have never had DH, I urge you to stay within your celiac diet because there is nothing worse than itching your scalp, and then when the sores are drying up, you cannot resist still scratching the area and taking the tops of the healing sores. It is “No Joke”! So now we have more options in research than ever before, that we can observe the changes in our bodies with celiac disease and NCGS. Parents and siblings, children of the family should all be checked for celiac disease, since there is a 1 in 10 risk of developing celiac disease. Did you know that currently in the U.S.A. they advise first- degree relatives (Parent, child, sibling) should be screened since they have a ONE in TEN risk of having the Disease. The Celiac Disease Foundation offers a symptoms checklist to help you and your physician determine if you should be tested for celiac disease: LOOK IT UP AT: https://celiac.org/about-celiac-disease/symptoms-of-celiac-disease/ Some symptoms commonly found in celiac disease are diarrhea and weight loss, but research published in the medical journal BMC, Gastroenterology, confirms what gastroenterologists have been saying, anecdotally, that there is now a tally. Some people experience symptoms found in celiac disease, such as “Foggy mind”, depression, ADHD= like behaviour, The terms “non-celiac gluten sensitivity” (NCGS) and non-celiac wheat allergy, though at times you feel that they all make you ill, “At Risk’ groups such as those listed above”. The diagnosis rates increased more than 40 fold.{These symptoms (NCGS) and non-celiac wheat sensitivity, (NCWS are generally used to refer to this condition. When removing gluten from the diet it resolves the symptoms. If you have time research dairy allergy. My new daughter-in-law has a dairy allergy, and you have no idea of how cooking and entertaining my family has changed for me, the cook! Some facts may not be known by every one seeking a diagnosis. NB: “Duration of exposure to gluten and risk for autoimmune disorders in patients with celiac disease. Celiac disease affects 1% of healthy average Americans , that means 3 million people in our country are living with celiac disease. 97% are undiagnosed. Keep in mind that celiac disease is hard to diagnose because symptoms are so diffuse: anemia, osteoporosis, loss of dental enamel, heartburn, headaches, tingling hands and feet, joint pain, a blistery skin rash, (if you are unfortunate enough to experience Dermatitis Herpetiformis. Children may suffer vomiting, diarrhea, poor appetite, muscle wasting, and even failure to thrive: adolescents may be abnormally, small for their age with delayed puberty. The female teen may be quite concerned that she is experiencing a late menarche, but it is on the list. A natural therapy option for autoimmune diseases – Get started with a FREE consultation. For those seeking to manage symptoms This may be an option you might want to choose to seek a naturopath, but eventually you will veer into the specialist, likely an internist who has made celiac disease one of his research options.. I know of a nurse friend who showed her family physician was told after a consultation with her family physician that she needed to see a psychologist. “NUTS” is what he called her. Regenerative Medicine is an alternative option. Stemedix /autoimmune diseases. Stemedix is now showing a great response, but not the cure promised by the new GLUTEGUARD which is flying off the shelves and now back-ordered. I have written to the researchers with regards to dermatitis herpetiformis which can effect many celiac disease patients. GLUTEGUARD is the new and highest response I know a lot of this medication is on back-order right now; and with wtk4rocgreat 490s s Celiac disease is a chronic immune mediated intestinal disease in generically predisposed individuals induced by exposure to dietary gluten proteins that come from wheat, rye, barley and tritical. {After attempting to describe and list the foods that contain gluten it still shocks me that the MedicaL Personelle, and customer service advisors for cosmetics still do not know what foods or cosmetics contain gluten, and still think it is just wheat! I found while in hospital, with a tray of food and a listing of ‘Celiac Disease’ on my tray, I found food items on my tray that definitely should not be eaten by me! We have had so many possible cures for celiac disease, and yes, even for dermatitis herpetiformis. First we had Larazide Accetate by Inovate Pharmceuticals, It is a potent drug that used a potent digestive enzyme which appeared to be able to break down antiendomysial and antitissue transglutaminase antibodies and help with the diagnostic process. The only problem with Larazide (INN-202 Larazide Acetate) is that it can greatly reduce the symptoms of celiac disease, but it is unlikely to treat unlimited amounts of gluten. Some dietary restrictions would still be needed. The “Very Well Health” site are still unclear as to its efficacy, its ability to transfer us to “normal eating”. Now after another five innovative possible cures for celiac disease we have Stemedix which showed great response, but sadly not enough response even after trying it myself. Why am I so skeptical? Because I have suffered with celiac disease and DH for over 38 years and have jumped on every band wagon and suggestion with no help. One new study found that a certain type of virus could trigger a person’s immune system to over-react to gluten www.today.com/health/celiac disease. You can read about these new study findings. Now we have GLUTEGUARD, which apparently is produced in Melbourne, Australia. GluteGuard >custserv@glutagen.com.glutagen.com . They are overwhelmed with orders from the States, Canada and Europe, and at my last contact they were sold out and expecting further shipments. This is a million dollar business, that widely advertises and has invested thousands of dollars in research and production. Naturally they want it to work, and so do we. If it does work, over time we will know for sure. One thing that concerns me about GluteGuard is the fact that they offer little guarantee with regards to dermatitis herpetiformis which is the bane of my life. They do advertise “Protects from the symptoms of accidental gluten ingestion” No where in their advertisement does it say that this protection protects our lower bowel or anything about the workings of our stomach lining or digestive tract. “Protecting us from accidental gluten ingestion” is such a vague blanket statement and I have sent a ‘Vonnie Questionnaire’ to custserve@glutagen.com. Have they performed antiendomysial and anti-tissue transglutaminase antibody tests taken on their experimental patients, Surely they must have a list of people lined up wanting and preparing to be a volunteer for GluteGuard. Both celiac disease and dermatitis herpetiformis are the body’s reaction to a protein found in foods containing wheat, rye, barley and triticale. But the exact caused mechanism is still not known. Yes, I am taking it, but forgive me for still being skeptical after 38 years. And the numerous surgeries I endured (subjected to) this past year. With regards to its effect on the “working parts” of celiac disease – Some celiacs have been diagnosed as having Crones, ulcerative colitis, and have undergone surgery that was not effective in treating their pain. One of the problems is that several of our side effects can mimic these diseases: Acid-reflux or heartburn, anemia, autoimmune diseases including autoimmune thyroid disease, rheumatoid arthritis and type I diabetes, depression, migraine headaches, bone loss including osteopenia and osteoporosis, IBS (Irritable bowel syndrome, chronic fatigue, gas and bloating, unexplained bouts of dizziness and/or ear ringing, skin rashes (including dermatitis herpetiformis, eczema and psoriasis, unexplained infertility. Some drug companies have been telling people that some of the drugs that they manufacture contain gluten. When I investigated their claims it appears that the reason they are blatantly claiming that their drugs are contaminated is because they have used a sugar alcohol as an excipient. *Sugar alcohols are not truly sugars or alcohols, rather they are carbohydrates that provide essential calories. The sugar is found in a number of fruits and vegetables and may be extracted from many sources including any starch, and including wheat. During the manufacturing process they are completely refined leaving behind gluten proteins similar to making table sugar. The most widely used sugar alcohols used in prescriptions drug manufacturing are mannitol and xylitol. Both of these products are used either as sweeteners in liquid drug products or as bulking agents in the solid dosage forms. Both of these products are used either as sweeteners in liquid drug products or bulking agents in solid dosage forms. The sugar alcohols are used in many diabetic products as well as in many health foods such as nutrition bars. Any person who consumes one of the sugar alcohols in significant quantities can experience gastrointestinal disturbances such as diarrhea which may mimic symptoms celiac patients may suffer after being exposed to gluten. {one can only imagine what some cough medicines would taste like if they did not have mannitol.} National organizations are working to have these notations listed on products containing sugar alcohols. Other vague products are icing sugar and corn starch. My Pharmacist said that corn starch is almost a certainty for containing flour. They can always pass this off as cross-contamination, BUT I would advise you to go onto the web site for a more definitive answer, and hope that you do not get the run-around that I had with the Cosmetic Companies. Among the hardest symptoms to pinpoint and link to celiac are encompassed in what some patients call “brain fog”. Those with the disease often report episodes of headaches, depression, moodiness, difficulty concentrating, fumbling to choose words, and/or feeling tired. They report episodes of headaches, depression, moodiness, difficulty concentrating, fumbling to choose words, and/or feeling tired, even though they just got out of bed. Sometimes people diagnosed with celiac disease, change to a gluten free diet and then find these symptoms disappear. Do they realize how celiac inflammation affects the clarity of their neural processing? It can take months of following a strict gluten free diet for you to notice any difference at all. When I was first diagnosed with Dermatitis Herpetiformi, {Dhuring’s Disease}, I was tested with a skin biopsy, like a small punch biopsy, about 4mm, taken from the area immediately next to a lesion. A fluorescent dye is used to look for the presence of immunoglobulin A (IgA) deposits that appear in a granular pattern. (NB: Get a Dermatologist or internist who have diagnosed the condition and know how to do the biopsy. Even though I had the biopsy of the Jejeunum which proved positive for celiac disease. Following the skin sample I was placed on was on Dapsone, a drug that is used for Leprosy and Dermatitis Herpetiformis. The sores on my legs disappeared like a miracle in a week as well as the sores on my upper arms. I was scarred from all the DH sores! Or should I say the scarring was from my continuous scratching of the lesions. It was the sores in my scalp that took almost a year to totally disappear. Even now I spot a cluster of DH lesions behind my ears and front of my scalp, {favorite places for DH to “show up”. If the product says “May contain gluten” I put it back on the shelf immediately. I repeat, cross-contamination is one of the biggest areas we have to deal with, and it is not worth the risk. To give you a quick insight into Dermatitis Herpetiformis, DH, or Duhring’s Disease, it is a chronic skin condition caused by a reaction to gluten ingestion. It attacks both sides of the body, unlike shingles. Not all celiac people acquire Duhring;s Disease, but the vast majority of patients with DH also have an associated gluten sensitive enteropathy (celiac disease). Extremely itchy bumps or blisters appearing on both sides of the body, [where shingles just appears on one side of the body, never on both sides}. Often DH appears on the forearms, near the elbows as well as on the knees and buttocks and along the hairline. That part makes me laugh because when I accidentally eat gluten it takes about 12 hours until the hair along my scalp line begins to itch, and then, because I have been a celiac for so long, or whether I have ingested too much gluten it soon covers behind my ears and the back of my neck by the hairline. I purchase about three or four bottles of Scalpacin from the Pharmacy in the U.S.A. close to our home in Canada, or order it on line at Amazon. It is the only liquid that eases my itching, other than washing my hair in cold water every night. I do take DAPSONE on a fairly regular basis, but after being advised by the University of British Columbia not to take too many Dapsone at a time, I scrapped the advise given to me by an internist who told me to GO: 5 – 4 – 3 – 2 – 1- on the Dapsone, and if the DH sores had not dissipated to repeat once more. The Internist at U.B.C. told me that Dapsone can be a blessing and a curse, and to purchase a SAT machine to check that oxygen levels in my blood were higher than 90. If not, I was to go to the hospital. Methemoglobin is a compound formed from hemoglobin by oxidation of the iron atom from the ferrous to the ferric state. A small amount of methemoglobin is present in the blood normally This has occurred to me on numerous occasions, not so much in the last five years. They have to take your blood gases through your veins, usually through the stomach. When your SATS are low because of oxygen depletion, where oxygen is not being released into the blood stream. Of course you could possibly die with this condition and lack of oxygen in the blood. I have two units of packed red cells over two hours and after a small does of oxygen I come back home. People accidentally exposed to gluten report symptoms of irritability to anxiety to full-blown panic attacks. People who report to Dr.Jabri, working in collaboration with Jean Decery, Phd, (A Chicago based research company. “Right now we are testing a lot more patients than we have in the past.” Mayo Clinic celiac expert Dr. Joseph Murray said in a Q & A with Allergic Living. Nearly 2% of the global population is living with celiac disease. These rates are on the rise. But Volta and his team note that the condition often goes undiagnosed, “leaving the celiac ‘iceberg’ still submerged. We have to think of the people in third world countries who are still not vaccinated to protect them from Covid. They are still concerned about enough food, Aids in many areas, preventing pregnancy, and dealing with abscessed teeth. Stomach cramps, diarrhea and vomiting are all a normal way of life in many African countries. Total gluten elimination is hard to accomplish. While gluten-free foods and restaurants are becoming increasingly common, food is fundamental to most social relationships, and it’s hard to manage eating out when restaurants say “ heart healthy”, “may contain” and “gluten sparing”.Just what do they mean by that, and is it worth the risk? and it’s hard to manage every interaction without seeming prickly or oversensitive. Restaurants that are very busy often have their staff use the flour- added gravy to their celiac disease specified recipes. Moreover, a study found that 20 percent of food labeled “gluten-free” actually do contain gluten. Restaurants often purchase food items in large cans, or if in powdered form often the “line Cooks” do not take the time to read the labels on these large cans of processed flavorings or - Look at the note written by our Editor with regards to a food listed as gluten free, and after further testing it turned out to contain gluten. In the Summer Issue of the Allergic Magazine Dr. Bana Jabri, and other researchers say that a common virus that infects most people in childhood may trigger immune system responses that lead to attacks on harmless food molecules, such as gluten. Researchers at Columbia University Celiac Research Department. Now if that is true what happens to the young children who are born with celiac disease, and the first and second degree relatives that have celiac disease? I know of several families, ours included, who have siblings and parents with celiac disease? Since there are so many people who have celiac disease, how can we say that they all had this “common virus” when Dr. Jabri and other researchers are saying that a common virus attacks harmless food molecules? I understand where Dr. Jabri is coming from with the immune responses and this “reovirus”, and her suggestion that children who are at high risk of developing the condition should get vaccinated. Dr. Bana, a woman, has written numerous articles on this supposed link between the reovirus, and celiac disease, co-author Dr. Terence Dermody indicates that they have been studying this reovirus for some time and were surprised by the discovery of a potential link between this reovirus and celiac disease? “We are not in a position to precisely define the viral factors responsible for the induction of the autoimmune response.” (Written by Mariam Matti). They continue to say that children at a high risk should be vaccinated and celiac disease currently can only be managed through eliminating gluten from your diet. I am sure that we have many “Bloggers” in our Celiac Journal who have thought of testing babies at the same time as the one year old Measles vaccine, Mumps and Rubella injections. After all, they are now recommending a third booster dose for Covid six months following the second injection, and sending letters out to those senior patients (over 60) who are at risk of being not fully covered by the second dose. Many non-food products use gluten as an edible “glue” to bind mixtures together, including some vitamins, medications, lipsticks and lip balms, even bouillon cubes. Epilepsy affects 2.7 million, Cystic fibrosis 30,000 people in the United States, 17,000 people are living with hemophilia. Parkinson’s disease affects 1,000,000 individuals. Ulcerative colitis affects 5,000,00 individuals. Ulcerative colitis affects 5,000 people, Crohn’s disease affects 5000,000 Americans. 2.1 million Americans are living with rheumatoid arthritis. Lupus affects 1.5 million people. Multiple sclerosis affects 400,000 people in the United States. It is mind boggling to realize that celiac disease numbers are climbing and “right up there” with the big guys like Crohns and Colitis. Though the average length of time it takes for a symptomatic person to be diagnosed with celiac disease in the U.S.A. Is now four years, (used to be ten or twelve) Of that number 21% of patients with a positive anti-endomysial antibody test. {It used to take ten years for celiac disease to be diagnosed. We still have general practitioners who do not believe in celiac disease, but it has vastly improved from over thirty years ago. Did you know that one of the first connective tissue diseases that can attach itself to your celiac disease is thyroid disease? 610,000 women in the U.S.A. experience infertility, yet doctors do not put the two together, Clomiphene for infertility and a strict celiac diet. This could drastically change the celiac woman desiring a pregnancy. In our local hospital women in their late twenties/early thirties; have not deduced infertility and celiac disease as being related in any way, and neither has their general practitioner. I am not suggesting that everyone that has thyroid disease has also got celiac disease, but if the progress of your thyroid disease is not being helped by the medication prescribed by your physician you can suggest a referral to a NEPHROOGIST who deals specifically with thyroid disease. Did you know that there is a disease, connected in some ways to celiac disease, except it is called “Non-Classical Celiac Disease: Since There are more symptoms for celiac disease than just the typical textbook” symptoms according to an Italian study published in November 2014. The symptoms most commonly related wish celiac disease are diarrhea and weight loss, but research published in the medical Journal BMC Gastroenterology confirm what gastroenterologists have been saying anecdotally, that there are now a diverse range of signs of the autoimmune disorder. A “wow factor” to me was written by the author of a course I am taking. It talked about cows feeding on plain wheat, or oats which often occurs in Winter time when the cows are locked up in the barn. and most embarrassing to take him at his word and not check out myself whether wheat was being transferred to cow’s milk and thus to us., This was told to me by the teacher of the course Wheat transmitted to milk that we drink? Doubtful I thought. I have a daughter-in-law that thought she had a gluten allergy but found out it was a dairy allergy, so this information was important to her because she lived on a diary farm all her life. It seemed strange to me, even though it was purported as fact in the course books. Because the cow has four stomachs, or four distinct compartments, When the cow first eats it just chews the grains. #1. Then it travels to the Rumen for digestion. It then passes to the meticulum and finally to the omasum. SO there is no gluten in milk, rest assured on that, especially if you are reading otherwise and taking courses on Celiac Disease. It embarrassed me to pass this news on to our readers, and I apologize. I repeat, cross contamination is the biggest danger today. The snack bar that carries gluten free cookies not divided from the regular cookies, cakes not sorted or wrapped in Saran. Grocery shopping is a major, time-consuming effort, but the celiac person becomes quite proficient in searching out gluten free frozen dinners or rolls, and my advice to you is to connect with another celiac, because you can share ideas about the best stores to shop at or stores that only carry gluten free foods. Often you will find them with Vegan food stores or vegetarian stores, but we have one bakery two miles from our home where we can buy gluten free yummy cupcakes in small and medium sizes, and scones with clotted cream. It is also an eat-in restaurant so you can get gluten free soups. Always better to go early because they sell out of the scones and cupcakes really fast. …………………….. Do you know that there are eleven makeup brands that offer gluten-free options? These brands are offered to non-celiac people, gluten sensitive people, and celiacs alike. FOR SOME people with brittle celiac disease just a few crumbs of food or breathing in a cosmetic setting powder which is popular with the “younger generation today” are breathed in through the nostrils and can make you quite ill. To the person with dermatitis herpetiformis, who has open itchy sores on their scalp this can be a horror, and I can attest to that and being contaminated, that is all it takes to start their scalp to itch or their bowels to cramp). Because I have Dermatitis Herpetiformis, a miserable side effect for some celiac people it becomes even more important to ASK. This quote from heathline.com where I found a lot of info information about cosmetics and food in general. (AN ASIDE”) Our daughter made some awesome brussel sprouts but she made a sauce to go with them and topped them with bacon. I ate with gusto, until that night when I became ill and called her to see what the brown sauce was made of. “It was only OXO cubes Mom”. That was it, malt! Oxo cubes contain pure malt! I should have told her about ORGANIC BOUILLON which is gluten free and yeast free reasonable for six cubes and only 10 calories each. One cube is considered enough to make a sauce or gravy and it comes in beef or chicken. *Before you read this second part, please remember that there are two schools of thought with regards to make-up or cosmetics. Realize that there are two “schools of thought” with regards to facial cosmetics, Many articles say that as long as you do not apply a gluten containing lipstick near your mouth, or a powder close to your nose, that you are relatively safe from ingesting gluten. Some articles state that a celiac person should not bake with regular flour because it can be inhaled into your nostrils, others say that the gluten molecule cannot pass through the nostrils. I ask the question how can cigarette smoke inhaled through the nose damage your lungs? How can “vapping” damage your chest and throat? They are just smoke. I know of celiac friends who wear a mask when they roll out pastry or sift flour, and many others who refuse to bake anything containing gluten. We all know about “pores” in our skin, especially around the nose area. Is the gluten in flours able to go into the nose and be inhaled into our bodies? Of course it can, “says I”. If smoke inhaled into our mouth and nose can pass into our lungs. I mean, how big is this gluten molecule. I am not suggesting that you not “sniff” a regular pie or cake, I am just warning you that there are two schools of thought. I have an up to date list of all medications and I NOTE at the bottom of page 19:- #1 means gluten free - #2 indicates that there are no gluten containing ingredients added to this product, however the manufacturer cannot guarantee the product is gluten free since they do not test for its absence. I do not even think that is a legitimate disclaimer – do you? *** P[EASE TAKE NOTE: There is a bit of a controversy in the gluten-free world when it comes to beauty products. Should they be gluten free? Some say an absolute YES – Your skin is your largest organ and it absorbs everything you put on it. Others say that it doesn’t matter as long as gluten is not ingested directly into the body, Should all cosmetics and food sources be gluten free? Some say an absolute yes – your skin is largest organ and absorbs everything you put on it. Others say that it does not matter as long as gluten is not ingested internally into your body. Some celiacs have been known to react and respond differently. While HH some people have an associated gluten sensitive enteropathy [celiac disease].risking ingesting a tiny bit, either as you’re spreading the product, such as moisturizers, are likely going to come into contact with your nose, lips and even your finger nails if you are a nail biter. How many times have you noticed that weird, sometimes metallic, often fragrance-y makeup taste in your mouth. That is a sign that you got some of the makeup in your mouth. After using one of the many setting powders all over your face some is bound to get into your nose and mouth. After calling several perfume manufacturers and not receiving definite answers it made me very frustrated. We all know about not wearing perfumes in hospital or physician’s office settings, but assume it is because some people react to strong perfumes. But did you know that certain oils used in perfumes can contain gluten grains. There is also a possibility of cross contamination. I had problems with L’Oreal, or also known as Lancome. After four telephone calls one person sent me a short e-mail saying they do not have a statement regarding gluten in products. In the Lili Lolo brand which offers mineral makeup, including foundation powder, blush, lip and eye products, Be aware that everything is considered gluten free EXCEPT for the BB Cream which contains wheat germ, (which I used to buy!). The bottom line: The BB Cream may cause symptoms if you are highly sensitive to gluten, but you should be able to use other products in the makeup line safely, they say. Foundation powders, the type used by numerous teens and in-betweens instead of a liquid make-up again concern me because the container holds a “Puff” is used to powder your nose, another one to apply a blush powder to put on your cheeks. Can you tell me that you are that selective that you do not breath that powder into your nose, or set your lipstick with the powder? That is the way my daughter sets her lipstick to “stay for the day”. L’Oreal and Maybelline, New York as stated before does not have a statement about gluten containing ingredients, and they do not respond to multiple requests, (I should know, I e-mailed them three times and called them long distance with regards to their setting powders, which can come in several shades and their blush powder for the cheek area. I first contacted the “Medical Department:, and although a very nice person responded she did not know if the setting powders contained gluten. I could have told them that they did because I became so ill when using it; following my two daughter’s suggestions for a natural looking skin. The Medical Department there transferred me to the Customer Service Department where I was forced to listen to a recorded message about “Early Alert” neck buzzers for the aged to ring when they had a fall. {Our 101 year old mother had been urged to get one and we would gladly pay, but a friend of hers had one, had a heart attack in the bedroom whilst the Early Alert button was in her bathroom and was in her opinion a waste of money.} I am not that age and it annoyed me to start with. I was finally referred to yet another Customer Service representative, another long distance call, who again said they had cross contamination to deal with and she did not know if there was gluten in any of their products. Can I dare say she was quite “snippy”? The Final insult was calling the ROC Company. It has many “Multi-correction creams and oils available, all expensive. Woman especially are concerned about wrinkles particularly on their face. It is a strong product am told but the reaction that I received also made me very ill. No directions on the box or jars. My skin began to peel and my dermatitis herpetiformis was all over my arms, thighs and head. I explained this to the Customer Service Department which again was not helpful at all. I was given a long distance number to call in New York. There the person asked for the bills, the number on the bottom of the boxes and date it was purchased. Since my husband purchased one of the creams while I was in hospital he was unsure where the bill was, but we did photograph the number on the bottom of the box of both items and listed exactly where they were purchased and even offered to get the cosmetic department to confirm my statements. The Medical Department did finally call me back and asked me how I was doing with the itchy sores. I told her she had been very nice to me but the Customer Service Representative had made me feel like a thief, or a liar. We had paid almost $200 for the liquid and the cream and it was barely used. Four weeks later I received an apology from the ROC Company about the “hassle” and they re-imbursed me the entire amount plus the long distance telephone calls, which they said all my telephone calls did not have to be done. It could have been done directly through Customer Service. Many gluten free products may be made in a shared facility. It is up to us if we want to take the risk, and just because a company does not perform animal testing is not a certainty their products are gluten free. Gluten cross-contamination is one of the major problems for the celiac community. Even the hospital small kiosk has gluten free scones and cookies directly next to gluten containing foods with no dividers or saran over them. “AN ASIDE:” While in hospital I used one of their shampoo caps, called Stryker shampoo Caps. Claimed to be an easy, simple method of washing your hair without rinsing it. I was up all night scratching not only my head but my arms and legs too. Reading the back of the plastic package I knew immediately it was a Canadian product because most of the writing was in what they call our “Second Language”. Fortunately I still know some of my University French and know that it did not mention in its ingredients Gluten or Flour. Look it up! It states that it has gluten in it to make your hair soft and fluffy!! Since I was in hospital so long I tried the Batiste Dry Aerosol Hair Cleaner, (After eight weeks I was desperate!) While stating nothing on the spray bottle in the ingredients list I went to the computer and found out that it also contains gluten – to make your hair appear fluffier and soft.” I brought the products home to be able to tell our readers to even beware of cleaner products if they happen to suffer from dermatitis herpetiformis. MIRABELLA BEAUTY: According to Mirabella, all its products EXCEPT for its skin tint crème are gluten-free. (There is wheat protein in the skin tint cream). Be careful all you sun tanners who want a nice tan prior to a holiday in a warm sunny country. Mirabella states that its vendors test ingredients for trace gluten and “are amazingly thorough”. Gluten-free products may be made in a shared facility, but Mirabella takes special care to clean the equipment in between batches. NARS Cosmetics: The company does not have a statement regarding gluten. They say to watch for reaction when you start to use NARS Cosmetics products to decide if you should continue to use them or not. NIVEA: According to NIVEA, gluten containing ingredients in the company’s products include TRITICUM VULGARE (WHEAT BRAN), SECALE CEREALE (RYE SEED EXTRACT) HORDEUM VULGARE(BARLEY) and AVENA SATIVA (OAT BRAN) Nivea also adds that there is a risk of cross-contamination due to shared facilities. ***I knew it, I knew it, even before I knew of its ingredients! In My late twenties I used Nivea cream on my face and around my eyes. My face swelled up so badly I had to take time off work. My eyes were closed, my stomach was in pain, and I itched. Never touched it since, and now I know why! NYX cosmetics: The company does not have a statement regarding gluten The bottom line: If you are highly sensitive to gluten, watch for a reaction when you start to use NYX Cosmetics products to decide if you should continue to use them or not. NOTE: do you see how they cover themselves with these blank statements. They leave the onus on us, the celiac or gluten sensitive. PANGEA ORGANICS: Pangea might not truly count as a makeup company. It makes three lip balms, but mainly creates beauty products such as cleansers, toners and creams/ However, the company is extremely careful when it comes to gluten. All of its products are considered gluten free, with the exception of its OATMEAL BERGAMOT BAR SOAP, WHICH Pangea doesn’t include on its gluten-free list because of the possibility of gluten cross contamination in the oatmeal from nearby wheat fields. Pangea |Organics also states that “our Vitamin E is cou sourced from either soy or sunflower, rather than wheat.{Do they not know that some Soy products are like poison to a celiac? –Soy products should be avoided} During the month of May, three products were reported to Gluten Free Watchdog that were labeled gluten free and included the certified gluten-free logo from GFCO on product packaging, but named either malt extract or malt flavor in the ingredients list:; -Nothing; But Foods Cinnamon Raisin Granola Cookie Bites -Know Allergy Blueberry and Maple Bars -Goody Girl Toffee Crunch Cookies NOTE: Your reaction to gluten stems from your digestive tract, not from your skin. In fact, the gluten protein is too large to be absorbed through your skin. What I query is the facial setting powders which can obviously be inhaled through the nose if one is over-zealous putting on the setting powder. Does that just make you sneeze or travel to your sinus? What about the use of regular flour, which I have often used when baking for my family (wearing cumbersome rubber gloves). After all, why should they suffer because I am a brittle celiac? Does that flour get into my digestive tract, should I wear a mask when baking loaves using gluten? ECCO BELLA: From the Company: ”There are no glutens or wheat proteins in any Ecco Bella product. All our products are safe for customers with celiac sprue.”. The bottom line: “This is a safe brand for those of us with celiac sensitivity. E.L.F.: This brand uses all gluten-free ingredients and also does not test on animals or use ingredients derived from animals, according to the company’s statement. However, it does use shared equipment. The bottom line: E.L.F. cosmetics are quite safe. EM MICHELLE PHAN: this brand is made and marketed in partnership with L’OROREAL. The company does not state whether or not gluten-based ingredients are used in its products. The bottom line: If you’re particularly sensitive to gluten, you’ll have to check ingredients carefully on EM MICHELLE PHAN products to make sure gluten grain ingredients aren’t present, and there’s a possibility of cross contamination. *You see, here they say “Gluten Grains Ingredients… whether they are or are not present”. Now how can one company say that GABRIEL COSMETICS: Free from gluten according to the GFCO, which requires products be reviewed to less than 10 parts per million of gluten. Gabriel Cosmetics also is vegan (with the exception of its makeup brushes which are cruelty free. LANCOME: This brand is owned by L’Oreal, and does not have a statement regarding gluten in its products. {They might as well say, “Buyer Beware” Their advertising does CLAIM TO LIGHTEN DARK SPOTS, AND IMPROVE BLEMISHES OR ACNE LILI LOLO: Offers mineral makeup including foundation , powder, blush, lip and eye products. According to the Company, everything in the Lili Lolo line is gluten free except for the BB Cream, which contains wheat germ. {Since they do carry lip products be aware that you must never lick your lips with the BB Cream Bottom Line: The BB Cream may cause symptoms if you’re highly sensitive to gluten, but you should be able to use other products in the makeup line safely. L’OREAL, MAYBELLINE NEW YORK: This Company does not have a statement about gluten-containing ingredients in its products. Bottom Line: If you’re particularly sensitive to gluten, you should check the ingredients carefully to make sure gluten grain ingredients aren’t present, and there’s possibility of gluten-cross-contamination. NOTE: All these “Blank statements are intended to cover themselves legally MIRABELLA BEAUTY: According to Mirabella, all its products except for its skin tint crème are gluten-free. (There is wheat protein in the skin tint creme) I AM SUSPECTING that people purchase this skin tint cream to create a tan so it could be slathered over their arms and legs, and if there are cuts or DH sores you will be suffering. Mirabella reports that its vendors test ingredients for “trace gluten” and are AMAZINGLY thorough {And they capitalize the Amazingly}according to the Company. Gluten fee products may be made in a shared facility but Mirabella takes special care to clean the equipment in between batches. The company also doesn’t perform animal testing. NOTE: It is difficult to monitor all cosmetic companies especially those that include certified gluten-free logo from GFCO on product packaging yet name either malt extract or malt flavor in the ingredients list. QUESTIONS: Is your toothpaste gluten free? Very Well Health notes regarding Digestive Health indicate that there are toothpastes available for Gluten Free Diets. In other words “check your toothpaste ingredients if you are a vigilant tooth scrubber/ I could go on and on about cosmetics and anti-wrinkle creams which this generation are particularly enticed into buying. www.verywellhealth.cpm/gluten-free-makeup-brands is a great source of information for men and women. Retinol is a derivative of vitamin A that is entirely synthetic. This vitamin group is fat-soluble and is found mot abundantly in eggs, carrots, and sweet potatoes. When retinol is applied topically on the outermost layer of the skin. it converts into what is known as retinoic acid by particular enzymes that are in the skin. Retinoic acid can also be applied directly to the skin. It is far harsher than a standard retinol serum or cream, because it does not convert over time. Retinol has become a standard in the cosmetic community for its ability to change the behavior of aged skin cells so that they behave in a more youthful manner. https://www.ellisjamesdesigns.com/ Retinol refines and smooths the texture of your skin. It also enhances its natural radiance and treats aging. When retinol is integrated into skincare routines that prevent aging, it can boost skin turnover and renewal. More positive effects include reducing the appearance of aging, age spots and uneven texture, as well as enhancing the collagen production. HOWEVER: There are side effects of retinol because retinol is such a potent ingredient. Over use or to generous an application (you know, more is better”) can result in dryness, flakiness and possibly some breakouts may occur when retinol is first introduced into a skincare routine. Your skin will need some time to adjust. We suggest slowly adding it to your nightly routine once or twice in the first week. Then gradually increase your use from there, depending on the way your skin reacts. If you notice any signs of visible peeling or irritation use it only once a week for one month, then up it to twice a week and look for any irritation. After applying retinol cream or serum to your skin, wait at least thirty minutes. This allows the skin to absorb the product well. Then you an apply another product on top of it. You should wear sunscreen on a daily basis while using retinol as it can cause your skin to become more sensitive to light. Prescription grade retinoids contain retinoic acid/https://www.news-medical.net/health/what-is-Retinoic-Acid.aspx) as their primary active ingredient. This means that it is more effective when treating acne and wrinkles in a shorter amount of time. However, it can come with some more adverse side effects. HEALTH RISKS USING RETINOL: While vitamin A, of which retinol is a derivative, is in many of the foods we ear and is an essential nutrient, it is not necessarily safe to use on the skin. Quite shockingly retinol has been linked to an increased skin cancer risk when skin is frequently exposed to the sun. The unfortunate fact is, several cosmetic brands have added the ingredient to a whole host of products meant for use throughout the day. Perhaps most alarmingly, in sunscreen. Professionals recommend avoiding using daytime products like sunscreen that contain vitamin A (https://www.ewg.org/sunscreen/the problem-with-vitamin-a/). Retinol on children, pregnant women and the elderly :More research is needed, but some studies show that retinol and retinoids pose some more signs – in other words a weaker version of a retinoid is for pregnant women and these age groups is recommended. If your body contains too much preformed vitamin A, you may experience some health issues (https://ods.od.nih.gov/factsheets/VitaminA-Consumer/) These can be damage to the liver or bones (osteoporosis) Although retinol has not been thoroughly studied in pregnant women, it would be best to avoid using retinol and retinoids if you are pregnant. As for the risk of too much preformed vitamin A, there is a risk of vitamin A toxicity but again, further research and studies need to be conducted. NEXT TIME: What foods have gluten in them that you wouldn’t expect? I was surprised too!

I also experience this when I inadvertently eat something I’m allergic to ( like Gluten) Over the years, trial and error I’ve kind of worked out that it’s like an intestinal yeast infection/reaction. So I treat it with Canex cream ( vaginal yeast infections) for a few days and it clears up

I thought I would bring up a interesting topic of digestion enzymes. I myself have issues with digestive enzymes for me my issues spike in the evenings, it gets so bad in the lat day, that my dinner has to be a smoothies, porridge, shake, or super soft with no hard solids in it. Other wise I puke it up, I also find that I can not digest red meats, or poultry, and fish and crab can be consumed early in the day but not afternoon, and many times they pass through undigested. I started taking Jarrow Enzymes Plus and extra Jarrow Bromelain to deal with digesting my foods, failure to do so means puking up said food 3-6hours later. PS if it floats on top of my stomach it is going to come back up since it can not be broken down, when it starts going rancid it comes back up. Amusingly Cooking our food super soft, and easy to digest also neutralizes the natural enzymes in said foods making them a double edge sword of easier on our stomach, less abrasive, and seemingly easier to digest. But requiring our body to put out more enzymes from our pancreas to break them town tapping into our own reserves and in many cases is not enough. This leads to malabsortion of nutrients and compounds issues for those of us with celiac disease, colitis, etc. I did some research and am going to paste some information I have found from various sources about enzymes and how they effect the body. Are you suffering from malnutrition? If you are suffering from digestive enzyme deficiency, there’s a good chance you are. It’s hard to believe someone who eats three full, healthy meals a day and takes a multivitamin every morning could be malnourished. But it’s more than possible, especially if your digestive system doesn’t get the enzymes it needs to fully do its job. Digestive enzymes take the foods we eat and break them down into the nutrients our bodies need to stay strong and healthy. Unfortunately, our bodies don’t always produce enough enzymes to digest food properly. Even if you eat properly, being careful to consume nutrient-rich foods every day, it won’t do you much good if your body can’t make the best of those nutrients. Also, your body can’t digest food properly without enough enzymes. Not only can improperly digested food seep into the bloodstream and adversely affect on your immune system, it can also gather in the bowels and become toxic, which can result in many ailments and diseases. Also, if you find yourself craving certain foods, this can be a sign that you are suffering from digestive enzyme deficiencies. Food cravings are often your body’s way of telling you that you aren’t getting enough of something it needs. Chronic enzyme deficiencies have been linked to a variety of health problems, including: Acne Allergies Arthritis Chronic Fatigue Depression Hay Fever Heart Problems Hypoglycemia PMS Psoriasis Sinus Infections The Common Cold Making sure your digestive system gets the enzymes it needs to digest food properly is one way to put an end to minor ailments, prevent more serious health problems, and improve your overall health. Protease deficiencies: With a protease deficiency the body lacks protein. A lack of protein can result in poor absorption of calcium as the blood needs protein to do this. The longer effects can result in brittle bones, osteoporosis, arthritis, sore and painful joints and ear infections. Undigested proteins, especially from meat, lead to an over acidic and toxic digestive tract. This can lead to a range of symptoms from indigestion, bloated stomach, excessive gas and inflammation of the colon. The long term impact can result in the chronic digestive disorders colitis, Crohns disease and an increased risk of colon cancer. Protease has an active role in cleansing the blood of waste, bacteria and viruses. With a deficiency your immune system is weakened and compromised exposing you to more yeast and gastrointestinal infections and disease. Other protease deficiency symptoms include water retention PMS lack of sleep candida constipation low blood sugar Amylase deficiencies: Amylase is the enzyme that digests carbohydrates and converts them in to glucose. Glucose is the fuel that provides us with energy. If you are deficient in amylase there is a high possibility your diet consists of too much carbohydrates. Amylase plays a role in controlling the inflammatory responses to the allergic reactions. Therefore, a lack of amylase can increase occurrences of the skin conditions eczema, psoriasis, dermatitis and allergic reactions to insects stings. Symptoms can include; bacterial infections that do not respond to antibiotics sore and stiff joints high blood pressure poor blood circulation – cold hands and feet mood swings chronic fatigue Lipase deficiencies Lipase is the fat digester. If your deficient in lipase you have an increased risk of becoming overweight and diabetic. Fat is the hardest of all foods to digest and with a lipase deficiency high fat foods are the ones you need to avoid. This enzyme has an important role in helping cells absorb nutrients and dispel waste. With a lipase deficiency cells are unable to obtain the nutrients they need and toxic waste builds up because it cannot escape. This can lead to complications with diabetes and also cause symptoms such as chronic fatigue. Other symptoms include; diarrhea bloating cystitis muscular pain

Ennis, thank you so much for sharing so much info. It is a huge help. Wow, you know, I was on a lot of antibiotics when I was 18 and had mono, but no dr would even test me for mono, they would just say it could be a flu but give me more antibiotics "just in case" it was something else. And all those antibiotics did cause some problems of its own. Several months later I ended up in the hospital with the worst case mono, having dr's from out of state come look at me. Then they called it epstein barr virus for the following few years while I was still sick and seeing an infectious disease specialist. I have struggled with health issues ever since. Sometimes in the back of my mind, I wonder if all those unnecessary antibiotics caused problems. I did read about candida years ago. At one point I was put on a very harsh medicine for yeast. It made me very sick. But I was hoping it did the trick. I looked up the SIBO and bloat seemed to be the only symptom I had in common with that. I rarely ever have diarrhea. Only a few days after being glutened. Otherwise I never have that. If anything, have to work on staying regular. Magnesium helps me a lot with that. And I've never had blood stool so not sure it would be the colitis? And when I do have some sugar, I seem fine. I have some in my morning coffee, and no food, and am fine. But I wonder if I can get myself to give up that sugar too, and see if it is the candida thing. And so if I feel worse at first, I will understand that is normal, getting over the hump. But it'd be so great to heal, if that is what it is. It is hard to give up sugar though. That would include honey, maple syrup, and even fruit? Ugh! (I am such a wimp on giving food up, well, some of it, anyway....since it feels like it is so much all at once). I have taken oil of oregano in the past when having sinus infections. But do you mean that can help get rid of candida? I would only be on it a few days or a week until the sinuses cleared up. It helped me a lot to avoid antibiotics when the sinus infections weren't too bad. One dr told me that a lot of times you don't need antibiotics for milder sinus infections and they can go away on their own. Breathing in steam with vinegar in it over the stove, and then I also read about the oil of oregano helping clear infections. It did seem to help. It is harsh stuff though. I would drop it in a drink, but it never mixed well, and so would sting and burn parts of my lips and mouth as I drank it. And then I'd eat something immediately afterwards to get rid of the strong taste. So I could maybe look up a candida diet to try? I tell you though, I don't feel well on so much protein and so little carb. I tried a low carb diet many years ago. I did lose some weight, but was feeling worse and worse, so gave up. Then gained the weight back, plus like 5 pounds more. I feel my metabolism is dead anyway. One dr put me on an antidepressant years ago, promising me I'd get energy and feel better (I told him I was not depressed but he said being sick long term can cause depression). But all it did was space me out and I gained a ton of weight in a very short time. Even when I stopped taking it, it seemed like it just killed my metabolism ever since. Luckily the only silver lining to this gluten issue is I have lost weight being so sick, before they diagnosed the gluten sensitivity. And the few times I've been glutened since then, I lose a little more weight. But all this cutting carbs and barely eating, you;d think I'd be losing more.

I am not certain if it is candida, but I am seeing an immunologist and allergy specialist and he used the word candida in response to confiding about my issues with yeast infections and thrush so that's why I used that word. Thanks for the tip.

Celiac Journal of Gluten Sensitivity Fall Issue ~ 2021 Vonnie Mostat What a Trip! Missed the Summer Issue because I was hospitalized for eight weeks. I keep wanting to first warn you that, “This could happen to you as a Celiac if you do not take your Autoimmune Disease seriously. I considered myself a “serious Celiac”, always asking questions and always checking products. Yet this past two years I have suffered from such abdominal pain, and to myself I decided not to eat, at least only the smallest pf portions. Every time I ate the pain became worse, and I did not want to ‘trouble’ my husband with the problems I was having with digestion. Because I have always been an active person, biking, hiking, yes, even mountains. For my five foot two inch frame I dropped down to 75 pounds which made me refugee thin with a husband who could not understand why on earth I did not finish my meals or eat more. My husband did not know the pain I was in, simply because he had been through enough with my health issues and other hospital admissions. He became a chronic “nag” begging me to eat more, and me being stubborn enough to ignore him and not to tell him what was really wrong. He has supported me through multiple pneumonia admissions, Methemaglobinemia, and various other health problems. He found me passed out on the bathroom floor one morning in early June, called the ambulance and I do not even remember being in the Emergency Department. A 12 to14” (30 cm) of my ilium (the distal portion of the small intestine extending from the jejunum to the cecum showed a twisted bowel due to the inhibition of bowel motility. I honestly do not remember the first week in the Critical Care Department. I was fed through my bowel, a catheter in place, and unbeknown to me my husband received a call at 2:00 a.m. from the surgeon saying my blood pressure was so low and I had developed double pneumonia and did I have a DNR ruling in place in case I died. It was not until the second week, which to me seemed like I had just been in hospital for a few days. I then checked my stomach to find out that the staples had been removed and I had this large incision on my stomach along with a smaller incision which was the “stoma” (an incised opening to allow for bowel drainage, and this bag on my stomach! The surgeon dropped by and told me that I had this twisted bowel with was actually gangrenous and I was fortunate to be alive. I asked him if this was caused by Celiac Disease, and he said, “Probably. The bowel does not normally twist on its own. I felt ashamed. Here I was writing for the Celiac Journal all these years, checking every spice that we bought. My husband using his reading glasses to read the labels on the back of groceries, but not necessarily only purchasing items that specifically said “Gluten Free”. Seldom eating out we always went for the Gluten Free Menu, and our friends were actually scared to invite us over just in case they made something I could not eat. Our pastor’s wife called me at 11:30 p.m. one night saying that she was very sorry but she had forgotten the fact that her Swedish Meatballs contained bread crumbs, and I scratched my scalp, legs and arms for two weeks following that dinner! We found it less stressful to have people over for a meal here than to go out. I filled my days in hospital searching the Celiac Disease Web Pages and writing to the Canadian and American Celiac Association, and my long time friends at the University of Chicago Celiac Disease Center since they had been such a wealth of information for me in the past. I learned that pizzerias that offer gluten-free crusts sometimes do not control for cross-contact with their wheat based doughs. French fries are not always French Fries but reconstituted and containing flour. Non certified baked goods ~ e.g. “gluten free” goods from otherwise gluten-containing bakeries created their gluten free baked products in the same kitchen as their other products where flour can be in the air. The only thing I can blame myself for is still baking regular foods for my husband, but using gloves and a mask while I continued to create quick breads and cookies for my family. I realize now that making and baking loaves for my 101 year old mother-in-law was not a wise idea, and as the gluten free flours because more palatable and I became more proficient with them, (in other words they were not gummy and unpalatable) I found that a lot of my regular recipes could be converted over to gluten free with small modifications. I now ask at a bakery if they create their gluten free foods in a separate area from their other baking. I know that wheat flour can say airborne for many hours in a bakery (or at home), that all surfaces need to be thoroughly cleaned and uncovered gluten-free products need to be covered. Condiments, such as butter, peanut butter, jam, mustard and mayonnaise may become contaminated when utensils are used when double dipping. We have always used a double toasted, Ray to the left, ne to the right, but I am even questioning that. Deep fried foods have not been a problem for us because we always use gluten free flour to coat fish, chips and onion rings, not that we fry that often. What surprised me was the very kind letter I received from Dr. Osborne at the support@alutenfreesociety.org. He preaches about the importance of gluten free vs. traditional gluten free diets. He himself said that he often harps on this frequently. 92% of traditional gluten free diets often fail. He breaks it down this way:- A TRADITIONAL GLUTEN FREE DIET: - is based on limited scientific analysis - only considers wheat barley, rye and sometimes oats - makes no mention of grain used in the processing of different foods - does not consider food additives, preservatives, or pesticides as contributing factors - Is not concerned with overall health restoration Does not consider what cows eat in order for you to buy your milk…. Big surprise to me! cows eat grass all the time, especially in the Winter. Now why didn’t I think of that! - Is not concerned with overall health restoration. A TRUE GLUTEN FREE DIET: ….Eliminates ALL grain based on comprehensive scientific findings. …. Looks at the potential for gluten in dairy based on the diet of the animal …. Considers processed food cross contamination …. Considers food additives, GMO’s and pesticides …. Addresses difficult to digest foods as a potential problem …. Focuses on health restoration and health maintenance PLACES WHERE CROSS-CONTACT CAN OCCUR: ….Toasters used for both gluten-free and regular bread …. Colanders …. Cutting Boards …. Flour sifters (I could be a little lax by not putting my sifter in the dishwasher) …. Deep fried foods cooked in oil shared with breaded products (not guilty) …. Sharing containers including improperly washed containers …. Condiments, In other words, “Double dipping” especially the butter dish …. Do not bake any wheat flour baking in the same kitchen as you have baked your gluten free products (likely guilty) though have taken some precautions and baked on separate days …. Non-certified baked goods – e.g. “gluten free” goods from otherwise gluten-containing bakeries. GUILTY …. When unable to verify ingredients for a good item or if the ingredient list is unavailable do not eat it. Adopting a strict gluten-free diet is the only known treatment for those with gluten-related disorders. I can add to this list: The Delicatessen near us has “Chubs” of meats” and I have always asked them if certain meats are considered gluten free, and they have pointed out the ones that are gluten free. BUT they are sitting next to a gluten containing meat “chub” and I have glibly ordered 200 grams of sliced meat of several considered gluten free, and their cheeses as well. But they are a Delicatessen that serves home made sandwiches and soups prepared on their cutting boards, and since I arrived home from the hospital I do not purchase any cold cuts which contain nitrates and preservatives; I stick to fresh ham, chicken and roast beef that we have made. VARUETUES AND DERIVATIVES OF WHEAT Such as: Wheatberries Barley Durum Rye Processed Foods, Refined Oils Triticale Emmer Malt in various forms including: malted barley flour . Farro Brewer’s Yeast Graham Malted milk or milkshakes, malt extract Semolina Malt syrup, Malt flavoring, Malt vinegar Einkorn wheat Flavorings, especially Vanilla Extract Carefully endeavor to read all your flavorings, especially*Vanilla extract, which by law is required. o contain alcohol. According to the FDA vanilla extract must contain a minimum of 35% alcohol,(TITLE 21-FOOD AND DRUGS) that is roughly on par with Vodka. The FDA also requires that ALL extracts, including artificial extracts contain a minimum of 35% alcohol. The BIG problem that many Celiacs post is: “Most vanilla extract bottles do NOT say how much alcohol it contains.” “Most vanilla extract contain a minimum of 35% percent alcohol. There is no such thing as flavorless alcohol. Ethanol has a flavor (bitter and sweet) components of ethanol taste in humans) and alcohol (at least, when the dilution is greater than 35% produces a burning sensation in the mouth and throat. Some restaurants or cooks use sugar cane alcohol which is non GMO and gluten-free. As a result they are clean, deeply flavored and it will reflect in the end-product. This is a topic that many people are looking for. khurak.net is a site that will post how much vanilla extract you need ingest to get drunk. Many of us know that alcoholics will drink vanilla extract and even rubbing alcohol if they are desperate. The problem for the Celiac is how much alcohol is in the vanilla you buy, and how small is the writing on the bottle!? I guess my London Fog Teas that I drink daily will have to be reconsidered! I often, in the past, used to put a “dollop” of vanilla into my London Fog, but not any more! Spelt KAMUT: *Khorasan wheat *Watch out for ice cream And milkshakes- Buy REPUTABLE I find Dairy Queen quite acceptable - with the exception of their Smoothies which are often full of Smarties or some chocolate candy varieties {Many Fast Food Chains have a book You can request to peruse. It contains All their gluten free foods, but remember To ask where it is created, or it if comes To them in boxes or containers} McDonald’s have a healthy sized book Wheat starch (that has not been processed To remove the presence of gluten to below 20 ppm To adhere to the FDA labeling law. I was brave enough to go into the kitchen of our local Ricky’s Restaurant where they have a menu at the back of their Menu Book stating “Heart Healthy Eating”, and “Celiac Friendly Foods”. They are all made in the same cooking area, no hats were on any of the cooks, now with COVID they have been using masks. It makes me fearful of going into any Fast Food Restaurant that states “Celiac Friendly”. Gluten Free Restaurants are often coupled with Vegan Foods. One other reminder on closing this diatribe, which will be continued in the next episode with your feed back and our Editors. Watch out for Cream based soups which often contain flour as a thickener. Stick to the Gluten Free Cream Soups which are more readily available than ever before. Starch or Dextrin is often found on a meat or poultry product, especially the pre-roasted chickens {I got caught there!} It could be from any grain including wheat. Soy sauce, most of you already know that we have to have Tamari which is made without wheat and is gluten free. Self basting poultry, you know, the ones often in a bag, pre-seasoned meats, and wonder of wonders to me, Cheesecake filling. Some recipes include wheat flour. Note: Tofu burger even though Tofu is gluten free, vegetarian sausage, imitation bacon, imitation sea eggs served at some restaurants – they put pancake batter in their scrambled eggs and omelets, (the eggs of course are gluten free) REBALANCE your microbiomes with PROBIOTICS. More people than ever before are taking Probiotics – to prevent colds, bladder infections, and numerous other human conditions. If Dr. Osborne says 92% of traditional gluten free diets FAIL! Then I want to know what caused my bowel to twist so badly and the major surgery I submitted to this past Summer. REMEMBER: It can take just a crumb of food that’s contaminated with gluten to induce symptoms. Respectfully submitted,, Yvonne (Vonnie) Mostat For the Celiac Journal of Gluten Sensitivity Einkorn wheat Rye

I'm a 68 year old man and never had a UTI until last year at the end on June, when I had one that was really bad. I went to the local health centre and the nurse examined me, then got the doctor in to examine me. Doctor told me to go straight to the hospital and wrote me an emergency admission letter. I was examined, scanned, X-rayed and had a prostate examination. I was released the following morning with anti-biotics. I was told that I could possibly have diverticular disease. Four days later I noticed that when passing water, I was also passing air. My friend Google said that this was quite serious, so I phoned the hospital and spoke to the secretary of the doctor who had attended me in the hospital. He made an appointment for me to have a Flexible Sigmoidoscopy (Camera up the back passage) the following day, After the procedure he confirmed that I had diverticular disease and he wanted me admitted to the surgical unit the following day for surgery on the Monday morning. I had a colonic resection and was released home with a catheter still inserted on the following Thursday. I was told that the catheter was necessary because my bladder had been repaired too. The catheter was removed a fortnight later after a pressure test revealed that my bladder was now healed. I was given antibiotics as I would "Probably" have another urinary tract infection. I did have an infection, but it cleared up after a week. Unfortunately it returned after a couple of weeks. More antibiotics cleared it up but it returned again. And again. And again. It became normal for me to pee into a plastic jug and examine it each time I passed water. Eventually I was called into the hospital for a cystoscopy. That meant having a camera inserted into my penis and pushed into the bladder to examine it. The doctor said that he could find no cause for the constantly recurring infections. He was a little concerned that the walls of my bladder were quite red and mottled in appearance but he put that down to the infection. That is the background, now we get to the interesting part. After the procedure, which took place at the beginning of last December, the senior nurse had a long chat and asked me lots of questions, about my general health, mental health, diet and lifestyle. I told her that ten months previous to the operation in July, my wife had died from hospital contracted pneumonia after a heart attack and I now lived alone. My diet was good, I was quite active and I practice regular water fasting. This lady eventually told me that as there was no physical reason for the repeated infections, she was of the opinion that due to the mental stress, and the physical stress of the (major) operation, I had developed an intolerance to wheat, or gluten, and my infections were caused by this intolerance, were possibly yeast based, and I should modify my diet to suit. She said to cut out bread, pastry, and pasta to start with and see how I got on. She also said that oregano oil had a good reputation as a good natural treatment for urinary tract problems. I did as she suggested, cut out bread, pastry and pasta, and bought some oregano oil and began using it daily. All through the rest of December, January and February I remained free of infection. On my birthday, February the 11th, my little dog died by running off a hidden drop and breaking her neck. I have been quite upset by this and must admit that I have neglected my daily doses of Oregano oil. On the first of March, I treated myself to a small Fruit cake from a local shop. Yesterday morning I woke up with an urgent need to pee, and I passed just under 100 ml of stuff that looked like soup. I have my infection back. I got the box that the fruit cake came in and right at the bottom on the back it says "Not suitable for those with a Gluten or Wheat intolerance." My own fault for relaxing my checking of ingredients, but to me, the cause of this infection is obviously the cake, and I will not make that mistake again. Off to the health center for antibiotics again tomorrow.

Can you tell us if you have been diagnosed with celiac disease, or are you self diagnosed and gluten sensitive? Are you on a gluten-free diet? Here are some topics in our forum that might be helpful: https://www.celiac.com/search/?q=yeast infections&quick=1&type=forums_topic

How long have you been gluten free? I know you do not have a formal diagnosis, but it seems that the gluten-free diet has been helping. Did you know it takes most celiacs a year or longer to feel well? Maybe consider giving the gluten-free diet more time. Or start consuming gluten for several months and get tested for celiac disease. Candida intestinal problems are rare. Like if you have HIV. More common are chronic vaginal yeast infections, diaper rash, or thrush and those are visible. Twenty years ago Candida was the rage in alternate medical communities or functional medicine. Long before celiac disease was found to be very prevalent. You need fungus and bacteria! That is why it was found in your stool. Listen to your doctor. You can trial a keto diet, it will not harm you. Most people feel good when they give up sugary junk food.

Looking for advice. Was diagnosed Celiac 3 months ago with all following details: Gastroenterologist scoping and bloods • biopsy Marsh score 1 no atrophy (lymphocyte count 68/100) • antibody blood test negative • both colonoscopy and endoscopy negative for infections or bowel disease Allergist gene testing and bloods • HLA DQ A*05 Postive • HLA DQ B*02 Negative • HLA DQ B*03:02 Negative • ECP (Esinophile Cationic Protein) 66.7 ug/l which is 4 x baseline level • skin prick test for over 40 allergens including wheat etc all negative Urologist blood tests • extremely low testosterone (almost zero and tested 3 times) • diagnosed as primary low T Symptoms that all creeped up at same time pre diagnosis: • stomach upset, noises, mixed stools • migraines, dizziness, nausea • tiredness, weakness, lethargy • anxiety, depression, no interest • knuckle, hip, back pain • weight loss (7kg pre diagnosis, 15kg post diagnosis) I’ve been eating gluten free now for 2.5 months and taking testosterone gel daily and since 1.5 months been feeling better. However. I’m still having issues. I cannot tolerate any type of synthetic or derived sugars. I cannot eat buckwheat, couscous, yeast, corn, dairy, brown rice, most other non-gluten grains. Can’t do chocolate, tea and numerous other things. When I feel Glutened I can only explain it as a panick attack building up to what feels like an allergic reaction that affects both my respiratory system and nervous system. What I don’t understand is why suddenly if I’m apparently celiac, I’m having so many issues. Some questions I ask myself: 1. I thought the HLA DQ2 + DQ8 was key to being celiac. Why when it’s negative I have the diagnosis? 2. I don’t really understand the function HLA DQ5 - I know it is a positive mutation but I read for other immune disease traits. Anyone enlighten me on this gene? I have little knowledge and my doctor had no clue. 3. My knuckle pain is getting worse and I suspect Rheumatological overlap which would explain an immune issue. Anyone experience or can relate to this? 4. Migraines are coming back after being dormant for 1.5 months. Is this common with celiac? You feel good, it plateaus, then you feel bad again? 5. Any relation to low testosterone? Again, can anyone relate to my story and tests/results? 6. Esinophile blood test 4x normal range. What the heck? I’m only 40 years old and something’s not right even with 16kg weight loss since November 2018. I speak with my doctor and he’s like, be lucky you lost weight you were 106kg which is pretty much over and also remember not to eat gluten. Slightly clueless if you ask me and not helping with my fear that they have missed something. What’s the coincidence that so many systems go wrong at the same time. Thanks for reading my story and if anyone has had a similar experience I’d be forever grateful for some feedback.

Martin, The OAS was just a guess on my part. I thought it was worth mentioning. Following the Hives (and/or DH) issue a little deeper. Low stomach acid has been shown (in older studies) though that does not make any less true or untrue. Just old and new(er) researchers have gone in a different direction (Not necessarily better) direction. Unless it is the cause of the reaction in the first place. The difference between Casual and Causal is what we are discussing when talk about other proteins cross reacting. . . but in my mind/opinion it is ALL Proteins and the point of my earlier post and long response. When we look at the "common" symptom's of low or now stomach acid they are eerily similar. See this heathline article about it. https://www.healthline.com/health/hypochlorhydria#riskfactors quoting their diagnosis section Diagnosis "To determine whether you have hypochlorhydria, your doctor will complete a physical exam and take a history of your health and symptoms. Based on this information, they may test the pH (or acidity) of your stomach. Stomach secretions usually have a very low pH (1–2), which means they are highly acidic. Your stomach pH may indicate the following: Stomach pHDiagnosis Less than 3Normal 3 to 5Hypochlorhydria Greater than 5Achlorhydria People with achlorhydria have almost no stomach acid." What is not happening is the critical first step of testing "Based on this information, they may test the pH (or acidity) of your stomach." to assume it is high when it is not creates all kinds of problems like protein digestion issues. We know their is a link because older research bears this out. See this thread were it was talked about in more detail especially detailing it connection to Celiac's who develop DH. And yes I remember you said this was not a DH reaction. In my earlier long post I mentioned a spectrum (continuum of disease) this applies here too! Going a little farther back in time. Or in this case "looking back can help (us/you) plot the way forward. This research is a good ripe 60+ years old and most would dismiss it but I hope you don't. . .. entitled "Achlorhydria — Associated Symptoms and Response to Hydrochloric Acid" https://www.nejm.org/doi/full/10.1056/NEJM195505122521904 quoting the entire first 100 words these was even before abstracts apparently. "CLINICAL entities that are at times associated with achlorhydria command the attention not only of the gastroenterologist but also of the internist, the hematologist and the dermatologist. Invariably present in pernicious anemia, gastric anacidity is encountered in gastritis of all types, as well as in gastric carcinoma and sprue. It has been reported a frequent finding in microcytic anemia,1 , 2 hyperthyroidism3 and chronic arthritis.4 For many years dilute hydrochloric acid has been employed in various dermatologic disorders, particularly acne rosacea, and more recently it has been recommended for urticaria.5 (Hives) The gastroenterologist occasionally encounters patients who have been taking dilute hydrochloric acid . . ." So low and even NO stomach acid has long been forgotten as a cause of Hives. And in my opinion (this is not medical advice) if it was true 50+ years ago. It is still true today it has just been forgotten by this generation of doctor's who study more about medicine than nutrition unless you are a functional medicine doctor that focuses on restoring the bodies normal, healthy functions first. I also recommend this article by a functional medicine doctor that explains why there is the "blindspot in medicine" when we either don't diagnose low stomach acid or misdiagnosis (in my opinion) as IBS or NCGS. See earlier post where 80+ percent of IBS patients could medically receive a NCGS diagnosis. https://www.drmyattswellnessclub.com/WhatsBurningYou.htm quoting dr. Myatt. "Why The Blind Spot In Medicine? From the 1800's up until the 1950's, hydrochloric acid (HCl) supplements (both with and without pepsin) were widely prescribed and used. Physicians simply considered replacement of digestive acid to be like replacement of thyroid hormone for a failing thyroid or hormone replacement for aging ovaries. In the 1950's, some badly designed and misinterpreted "research" was used to convince physicians that HCl and pepsin replacement therapy is unnecessary. Besides, the "replacement" therapy – HCL and pepsin – are natural substances that are difficult to patent. Instead, drug companies focused on patentable drugs to treat "hyperchlorhydria" (excess stomach acid), and the highly profitable prescription and OTC acid blocking drug industry was born. Once again I ask: if a doctor diagnosed you with excess stomach acid (IBS or NCGS or even Celiac disease my words), did he or she actually perform the Heidelberg test? If you diagnosed yourself, did you perform a gastric acid self-test? No? I rest my case." The self test is did your (GI) digestion improve when you took BetaineHCL. I should quite for now before this post/reply get's too long again (if it is not already). As always I hope this is helpful and you will consider what I say. 2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things” this included. Posterboy by the Grace of God, Know I would do anything I could to help you. I only know it helped me. And it helps many peoples GI symptom's that have not received an 'official' Celiac diagnosis because even in the US doctor's are NOT testing their patients Stomach acid strength first! Almost forget as for the chicken pox you are probably more right than doctor's know. Trust your gut and always bee your own advocate. See this thread/research that connects virus infections before a celiac diagnosis to (a) possible linked subsequent Celiac diagnosis. It shows (in my mind and trents see his comment) that he to thought a virus triggered his Celiac diagnosis cross reacting (their words "Hijacking" our immune system) from then on confusing gluten (and if we can believe) the earlier linked research even other proteins like the yeast you mentioned your react too! I gotta quit. If this doesn't answer all your questions. Start a new thread or you can always PM and I will try to answer any remaining questions you have Lord willing. . . If I don't know I will tell you soo or try and find it if I can. Good luck on your continued journey.

I saw this today and thought I best check out the science behind this Candida theory. And honestly it's sketchy at best. Everyone experiences fungi infections from time to time. Don't buy into something without adequate research. You could do more harm than good. But here is just one article where someone has investigated this bold claim about Candida. https://www.self.com/story/candida-overgrowth-problem-too-much-yeast-no-too-little-science

Hi All! I'm new on the site. I found out in January that my brother has celiac. I decided to do an elimination diet to see if I noticed a difference. (I cut out gluten for 1 month and the only difference I really noticed was that I became regular whereas before I alternated between diarrhea and constipation; sometimes in the same day.) Flash-forward to Friday, I decided to go in to get tested officially (because the diet didn't seem to change anything) so I reintroduced gluten into my diet to prepare for my blood test. Whoo-boy. I broke out in an itchy rash, almost immediately had a headache, and my old neck and shoulder injuries flared up big time. I also haven't fully eliminated since (it's now Monday morning). I'm now trying to decide if I should go forward with the blood test and eventual endoscopy, or if I should just be tested for the gene because regardless of whether I have celiac or gluten intolerance or a wheat allergy, I really don't want to eat it ever again anyway. Okay. Let me get to the point. I've had trichotillomania (hair pulling disorder) since I was six years old. I pull primarily from my scalp. I did notice a slight decrease in my pulling while I was gluten-free, but what was most apparent was how itchy my scalp got immediately after eating gluten (less than 30 minutes after). The rash started on my scalp and moved down my body in a wave of itchiness. And while it remained primarily on my upper body, it was between my toes as well (I have struggled for years with athletes foot and toenail fungus). If there are any other trich sufferers here, (or even anyone who has dealt with long-term fungal infections), I'd like to hear if you've noticed a difference after going gluten-free, or if you think the two are related. Could it be that my trich started as a reaction to gluten? I had read theories that trich could be triggered by an over-abundance of yeast on the scalp but was so surprised that the gluten made me immediately get that itchiness that drives me to pull. Any insight will be much appreciated. Thank you!

Just because no one mentioned it, I would suggest evaluating how you are disinfecting your cup between cycles. It is important to boil it (for 7 mins) or soak it in hydrogen peroxide (overnight, fully submerged). If that has been ruled out, your doctor has checked for other possible infections/confirmed it is a yeast infection, then you would proceed with treating that according to your practitioner's recommendations. I just want to mention that as a person who is on the light weight end of things going into diagnosis, it is really important that you focus on healing your gut. This will allow your body to start absorbing more nutrients again, and allow you to stay at a healthy weight. I've found www.autoimmunewellness.com really helpful because it focuses on whole foods, nutrient density, and healing.