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Found 4 results

  1. Rice and soy beverages because their production process may utilize barley enzymes. Bad advice from health food store employees (i.e., that spelt and/or kamut is/are safe for celiacs). Cross-contamination between food store bins selling raw flours and grains (usually via the scoops). Wheat-bread crumbs in butter, jams, toaster, counter, etc. Lotions, creams and cosmetics (primarily for those with dermatitis herpetaformis). Toothpaste and mouthwash. Medicines: many contain gluten. Cereals: most contain malt flavoring, or some other non-gluten-free ingredient. Some brands of rice paper. Sauce mixes and sauces (soy sauce, fish sauce, catsup, mustard, mayonnaise, etc.). Ice cream. Packet & canned soups. Dried meals and gravy mixes. Laxatives. Grilled restaurant food - gluten contaminated grill. Fried restaurant foods - gluten contaminated grease. Ground spices - wheat flour is sometimes used to prevent clumping.
  2. Celiac.com 01/11/2005 - After being diagnosed with celiac disease and going on a 100% gluten-free diet, make sure your doctor: Tests your bone density (osteoporosis is more likely in those with untreated celiac disease); Tests your blood for iron and folate deficiencies; Vaccinates you for pneumococcal disease (serious infections are common in immune-stressed individuals. This step will vary with your overall condition upon diagnosis and may not be necessary). Other recommendations for initial management of celiac disease: Referral to a dietitian and support group; Ensure all regular medications are gluten-free; If osteoporosis is found, assess vitamin D and parathyroid hormone concentrations; Blood screening of your parents, children, brothers and sisters for celiac disease. Check the Diseases and Disorders Associated with Celiac Disease section of Celiac.com and if you have any other health problems listed in that section be sure to discuss this with your doctor. Many people with celiac disease have additional food intolerance, and therefore never fully recover on a gluten-free diet alone. If you fall into this category try the following: Re-check your diet and make sure it is 100% gluten-free; Food allergy testing (finger-stick or ELISA); An elimination diet; Keep a food diary; Try a rotation diet--only eating the top food allergens once every few days. The most common additional food intolerance are: Cows milk, corn, soy and eggs. Many people who have had difficulty recovering from celiac disease have found that maintaining a "paleo" perspective which favors unprocessed meats, vegetables, and fruits while avoiding all grains, is the final step necessary for a complete recovery. For more information on this topic the Winter 2005 edition of Scott-Free Newsletter has an excellent article: Putting the Pieces Back Together by Roy S. Jamron, which is available on-line to all subscribers. A special thanks to Ron Hoggan for providing me with some of the information that appears in this article.
  3. Gut 2005;54:54-59. Celiac.com 01/20/2005 - A link between untreated celiac disease and a rare enteropathy-type T-cell lymphoma (ETTL) has been well established by several studies. According to Dr. Karin Ekstrom Smedby of the Karolinska Institute in Stockholm and colleagues, there is also an increase in the prevalence of other types of lymphomas in those with celiac disease, such as B cell and non-intestinal lymphomas. In their study the researchers reviewed and reclassified 56 cases of malignant lymphomas that occurred in 11,650 hospitalized celiac disease patients in Sweden. The observed numbers of lymphoma subtypes were compared with those expected in the Swedish population. The researchers discovered that a majority of the lymphomas were not intestinal T-cell lymphomas, but were B-cell non-Hodgkin lymphoma (NHL). In addition, 44% of the patients with B cell NHL had a history of other autoimmune/inflammatory diseases. As expected, the relative risks for T-cell NHL and primary gastrointestinal lymphomas were markedly increased. According to the researchers: "Most lymphomas complicating coeliac disease are indeed related to the disease and are not of the ETTL-type. There was a remarkable aggregation of autoimmune/inflammatory disorders, female sex, coeliac disease, and B cell lymphoma."
  4. January 9, 1999 post by Ron Hoggan to the Celiac Listserv: Im posting this response to the list as this information may not be common knowledge in the celiac community, and perhaps it should be. There are a number of reports, regarding celiac patients, of coexisting intolerance to milk proteins. One recent report was of an investigation for cross reacting antibodies. They found none, but a number of these patients displayed antibodies against gliadin and parallel anticasein antibodies (1). Another group has indicated that 36% to 48% of celiac patients demonstrate antibody reactions to milk proteins (2), although there are some reports that the frequency of such sensitivities reduce with treatment of a gluten-free diet (3), although the latter publication reported a higher initial frequency of reactions to milk proteins. There is another report of one celiac patient thought to have refractory sprue who recovered with the additional dietary exclusion of egg, chicken, and tuna (4). The patient became very ill before the possibility of immune reactions to other dietary proteins was considered. These reports suggest to me that we need to be vigilant about the possibility of additional food sensitivities. Before leaping to the use of steroids, further antibody testing seems prudent. The therapeutic use of systemic steroids carries the potential for some very dangerous side effects. Dietary exclusion of allergenic proteins, on the other hand, is just an inconvenience, one that most of us are already well versed in. ELISA or similar testing ought to be done prior to beginning steroids, as such drugs may be unnecessary, or they may compromise the accuracy of such testing. Sources: Paranos S, et al. Lack of cross-reactivity between casein and gliadin in sera from coeliac disease patients. Int Arch Allergy Immunol. 1998 Oct;117(2):152-4. Volta U, et al. Antibodies to dietary antigens in coeliac disease. Scand J Gastroenterol. 1986 Oct;21(8):935-40. Scott H, et al. Immune response patterns in coeliac disease. Serum antibodies to dietary antigens measured by an enzyme linked immunosorbent assay (ELISA). Clin Exp Immunol. 1984 Jul;57(1):25-32. Baker AL, et al. Refractory sprue: recovery after removal of nongluten Dietary proteins. Ann Intern Med. 1978 Oct;89(4):505-8.
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