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I was diagnosed with Celiac Disease back in October 2009. I seem to be OK as long as i stick to a strict gluten free regiment which can be challenging at times. It is difficult to know if a product is truly gluten free when its labeled as such. I only buy gluten free labeled products and i'm still having problems with my stomach, specifically pasta. In the past year i switched from Tinkyada brand pasta to Barilla. I had heard and read that the taste and consistency of the Barilla gluten free product was not much different from traditional pasta. Being Italian, we typically have pasta every Sunday so this was great for me. In the past few months my body has been rejecting the Barilla gluten free pasta and i'm not sure if its due to a cross contamination issue. I'm tired of feeling sick and being in pain and would like to get to the bottom of this ongoing problem. Has anyone else had any problem with the Barilla gluten free brand?
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Celiac.com 04/06/2022 - Because celiac patients face an increased risk of health-related conditions that can be affected by dietary acid loads, assessing dietary acid loads in a gluten-free diet, and comparing them with those of the general population diet, could offer crucial information for physicians and nutritionists to help celiac patients improve their diet quality, health-related quality of life, and prevent celiac complications. A team of researchers recently set out to assess the dietary acid load in adult celiac patients and compare it with that of the healthy population to provide more specific dietary recommendations for celiac patients. The research team included Zeinab Nikniaz, Reza Mahdavi, Mojgan Akhavan Sabbagh, Leila Nikniaz, and Masood Shirmohammadi. They are variously affiliated with the Liver and Gastrointestinal Diseases Research Center, Tabriz University of Medical Sciences, Tabriz, Iran; the Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran; the Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran; and the Tabriz Health Services Management Research Center, Tabriz University of Medical Sciences, Tabriz, Iran. For their cross-sectional study, the team included 130 celiac patients and 462 non-celiacs. To gather dietary data, the team asked patients to respond to an 80-item semi-quantitative food frequency questionnaire. The team used the data to calculate dietary acid load (DAL), potential renal net acid load (PRAL), and net endogenous acid production (NEAP). The average PRAL value is negative in the celiac group, but positive in the general population. The results showed a significant difference in PRAL scores between celiac patients and the general population. Average NEAP and DAL scores were sharply lower in the celiac group compared with healthy subjects. There were no meaningful differences in PRAL, NEAP, and DAL values between those on a gluten-free diet and who ate a gluten-containing diet. The results confirm that gluten-free celiac diets were much less acidogenic compared with the diets reported by the general population. Low gluten or gluten-free diets may be associated with reduced acid production in people at risk of acid/base imbalance. More research, especially more accurate dietary data, is needed to determine what the conclusions of this study might mean for people with celiac disease on a gluten-free diet. Read more in BMC Nutrition volume 8, Article number: 18 (2022).
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Celiac.com 04/05/2022 - You have just been diagnosed with celiac disease. Wonderful! Now all your gastro problems, aches and pains and fatigue and food allergies will go away. All you need to do is maintain a gluten-free diet—NOT! Many—if not most—of us who are gluten intolerant have quickly found our various health problems, sadly, do not go away simply by eliminating gluten from our lives. In fact, our health problems may increase over time. Many futilely and desperately search in vain for “hidden” gluten which they are sure must be present in something they missed causing them problems. If you are among the lucky ones whose health fully recovers after starting a gluten-free diet, great! The fact is, your gastrointestinal tract and immune system may have been under attack for years. Malabsorption is likely to have caused years of vitamin, mineral, and amino acid deficiencies resulting in damage to your body systems. You may have acquired various other autoimmune conditions along the way. If you are diagnosed over age 40, your body systems may be slowing down and not able to fully recover. The mix of beneficial bacteria and microorganisms which inhabit your gut may have become altered, depleted, or in complete disarray. Your stomach may no longer be producing a sufficient quantity of stomach acid, affecting your ability to digest food and absorb essential vitamins and minerals. Intestinal permeability and perhaps a thymus gland impaired by mineral and vitamin deficiencies may have resulted in the acquisition of multiple food allergies and intolerances. Vitamin B12 deficiency could have caused permanent neurological damage. Bones may have weakened. There may be weak, brittle and malformed finger and toe nails, skin rashes, bruising, and inflammation. Fatigue and muscle pains may be present. The list goes on. So what can one do? Low Stomach Acid After a diagnosis of celiac disease or gluten intolerance , you should first immediately assess if you have a low stomach acid condition. Low stomach acid or hypochlorhydria will continue to cause malabsorption problems and vitamin, mineral and amino acid deficiencies. Hypochlorhydria can lead to multiple food allergies. Low stomach acid also allows potentially harmful bacteria and microorganisms to colonize the stomach where they should not be at all. The stomach cells which produce stomach acid also produce a substance called “intrinsic factor” which is necessary to allow the intestine to absorb vitamin B12. If you have low stomach acid, intrinsic factor may be low and you may not be able to absorb vitamin B12 sufficiently. In this case, sublingual or “under-the-tongue” vitamin B12 tablets can be taken to improve absorption. In some cases, vitamin B12 injections are necessary to prevent pernicious anemia. During digestion, stomach acid levels normally increase. The higher acid level results in a secretion of hormones which, in turn, signal the pancreas to release digestive enzymes and acid-neutralizing bicarbonate ions into the small intestine to complete the digestion of contents leaving the stomach. Maintaining a normal stomach acid level is, thus, crucial for digestion in both the stomach and intestine. Low stomach acid is also present in the vast majority of heartburn sufferers, and improper digestion due to low acid is the cause of most heartburn. Taking acid suppressors for heartburn is exactly the wrong thing to do if you have low stomach acid. Taking an acid supplement to normalize digestion can actually prevent heartburn in most cases. An excellent reference on stomach acid is the paperback book Why Stomach Acid Is Good for You by Jonathan V. Wright, M.D. and Lane Lenard, Ph.D. Low stomach acid can be treated by taking digestive enzymes and an acid supplement, such as betaine HCl, with every meal, likely for the rest of one’s life. There are many digestive enzyme formulations available, and the choice depends on your individual metabolism. I prefer the pricey but high-quality fungal derived enzymes from Enzymedica, and take one Carbo capsule with every meal. The Carbo formulation has a modest level of protease enzymes. High levels of protease can cause a burning sensation in the bowels in some people, including myself, which normally goes away after a few weeks of use. Since I am mostly vegetarian, my need for protease to digest meat and proteins is reduced. Betaine HCl is available in tablet form, or as 10-grain capsules containing powdered betaine HCl, which works faster. You need to adjust the number of betaine HCl capsules to suit your low acid condition, and this usually means taking more than just one or two capsules with each meal. The number is adjusted by increasing it until you experience a warm sensation in your stomach, and then backing off by one capsule. I take three 10-grain capsules with breakfast and lunch, and six with dinner. I buy quantities of 250 capsule bottles of Solaray High Potency HCl from a discount health food company over the internet at a very reasonable price. Enzymedica products can also be purchased at discount over the internet. Treating hypochlorhydria greatly reduced or eliminated my allergic responses to numerous foods. A quick and simple test for low stomach acid makes use of fresh baking soda. You should not be taking antacids or acid suppressors to perform this test. Stomach acid and baking soda react to form carbon dioxide gas. First thing in the morning, before eating or drinking, add one quarter teaspoon of baking soda to an eight ounce glass of water. Mix, drink, and start timing for up to five minutes. You should normally belch within two to three minutes if your stomach acid level is adequate. Rapid and repeated belching may mean excessive stomach acid is present. Late or no belching indicates low stomach acid. Acid levels can be confirmed by measuring stomach pH using a small radio capsule (Heidelberg capsule) that is swallowed, a test which some gastroenterologists or naturopathic doctors can perform. Probiotics Probiotics provide beneficial microbes to help replace and restore order to the bacteria and micro flora which reside in the gastrointestinal tract. Celiac disease, hypochlorhydria, immune system disorders, and accompanying gastrointestinal distress can wreck havoc on the balance and mixture of the beneficial and necessary micro flora of the gut. Low stomach acid permits entry of undesirable and pathogenic bacteria. Malabsorption results in an excess of undigested nutrients in the gut, feeding and promoting an overabundance of undesirable bacteria species. Taking a probiotic supplement helps to re-colonize the gastrointestinal tract with beneficial bacteria which, in turn, displace the undesired bacteria. Probiotics come in the form of foods, such as yogurt and kefir containing live cultures of beneficial bacteria, or in capsule, tablet, liquid or powdered form. Choosing a probiotic may not be easy. Research on probiotics is a very young field, and which species of bacteria provide the greatest benefit remains uncertain. You may need to try a number of different probiotic products to find one that best suits your needs. A probiotic containing a mixture of a number of different bacteria species might be more likely to provide the bacteria combination that works for you. Ideally, a dose of probiotic should provide billions, 10, 20, or even 30 billion or more bacteria, to effectively colonize the bowel. Probiotic capsules which provide such a high dosage are expensive. A good yogurt or kefir is a much more cost effective probiotic providing many billions of bacteria per serving. Yogurt and kefir are both fermented milk products, but kefir contains yeast in addition to bacteria. Sensitivity to yeast is a common problem among celiacs, and, hence, kefir may not be suitable for everyone. Soy yogurt and kefir are also available if you are sensitive to dairy products. Some health food stores can provide yogurt and kefir made with goats milk if cow’s milk is a particular problem. Labels on some probiotic products warn that flu-like symptoms may result during the first few weeks of use and recommend a lower dose until the symptoms disappear. Personally, I consume a plain yogurt, without gelatin or corn syrup, preferring Nancy’s Yogurt. I had a six month bout of diarrhea after a prolonged summer cold. I had been taking a probiotic capsule, and decided to switch to yogurt to provide a larger and cheaper dose of bacteria. The website for Nancy’s Yogurt, which contains six live bacteria cultures, was the only one which provided a bacteria count from an independent laboratory. Nancy’s Yogurt seemed to be instrumental in finally clearing up the diarrhea problem for me. I consume a heaping tablespoon of yogurt on each of two rice cakes every morning and two heaping tablespoons on my salad at dinner. Depending on the age of the yogurt, this provides up to over 30 billion bacteria per two tablespoon serving. I have also tried Stonyfield Farms Yogurt, which also contains six bacteria cultures, but the product is “runny” compared to Nancy’s firm texture. I have not yet tried Mountain High Yogurt, containing five bacteria cultures, which may be another good alternative. I suggest you contact yogurt makers about their bacteria content if you try other brands. However, such information is not always reliable. Nails Your nails are a barometer to your health and provide a good visual aide in recognizing vitamin and mineral deficiencies and other problems. White spots and poor nail growth can indicate a zinc deficiency. Thin, brittle, spoon or concave shaped nails, and ridges running lengthwise indicate possible iron deficiency. A deficiency in vitamin A can cause slow growing brittle nails lacking pink a glow underneath. Vitamin C, folic acid, or protein deficiency can cause hangnails. A deficiency of B vitamins causes fragility, with horizontal or vertical ridges. A deficiency of vitamin B12 leads to excessive dryness, very rounded and curved nail ends, and darkened nails. Splitting, thin, chipping, or peeling nails may mean low stomach acid or low sulphur amino acid. White bands across the nails can indicate a protein deficiency. Probiotics can help fend off nail fungal infections by displacing yeasts and fungi in the gut. A host of medical problems such as thyroid, kidney, and diabetes conditions can be indicated by various malformations and discolorations of the nails. For more on these medical conditions try reading Nail Abnormalities: Clues to Systemic Disease by Robert S. Fawcett, M.D., M.S., Sean Linford, M.D., Daniel L. Stulberg, M.D. I developed a problem with nails deteriorating on the edges of the large toe nails and on one edge of the thumb and index finger of the right hand. In addition, for years I had a chronic periodic swelling and inflammation of the toes around the toe nails. When I began taking betaine HCl for hypochlorhydria, the nail deterioration seemed to stop, but there was little or no nail growth to repair the damage. Searching the internet for solutions, I came across websites which suggested that supplementing with MSM (methylsulfonylmethane) frequently resulted in increased nail growth as well as improved hair condition. MSM is a sulfur compound, and numerous health benefits have been claimed for it for which I cannot vouch. Sulfur is a component of keratin, and keratin is a protein important for the maintenance and growth of nails, hair and skin. MSM has a bitter taste, but it does not leave an aftertaste. The powder can be mixed with fruit juice, if desired. I began taking one half teaspoon of powdered MSM in a glass of water once daily, and soon noticed an apparent increase in nail growth after a few weeks. Encouraged, I began to take one half teaspoon MSM twice daily, in the morning and evening. I also began taking 500 mg L-methionine, an essential sulfur amino acid, twice daily. This increased nail growth even more, and, quite unexpectedly, within two weeks the chronic periodic swelling and inflammation of the toes completely ceased and has never returned to this day (I also noticed my hair seemed softer and had more luster, but, hey, us males aren’t supposed to care about such things). I started taking MSM in January 2003. I’ve had a few relapses resulting in some temporary nail deterioration, especially during the six month bout of diarrhea. Consuming yogurt seemed to help clear up the nail problem as well as the diarrhea. I also now have further increased my take of MSM powder to a heaping teaspoon in water twice daily with no side effects noticed. After nearly two years my nails are almost completely normal and healthy. Only the slow growing large toe nails still show any obvious signs of the prior condition, and they are nearly fully grown back and healthy. I buy MSM powder in 35 oz (1000 g) containers at discount over the internet. Vitamins, Minerals and Amino Acids Our intestines have been damaged. We may have low stomach acid. We may be vegetarian. Our metabolisms differ. Our lifestyles differ. All of these factors affect how nutrients are absorbed and how much of each nutrient we require. Does that multi-vitamin/multi-mineral supplement supplying the recommended daily allowance (RDA) of vitamins and minerals really meet your needs? Remember, these are the amounts needed to maintain a healthy normal individual. You need to look at your own condition to determine the amount of vitamins and minerals you need. This is no easy task. I am still trying to deal with it myself. Wouldn’t it be nice if there were some little meter we could poke ourselves with, much like the glucose meter used by diabetics, that could tell us which vitamins and minerals and amino acids were low and what and how much we needed to take? After first being diagnosed with celiac disease, you are probably deficient in numerous nutrients. Once on a gluten-free diet, many of these deficiencies will return to normal levels. Some may not. In addition, some nutrients, such as vitamin B12, may not be sufficiently absorbed via the intestine, and must be take sublingually or by injection. Paradoxically, some of the very nutrients needed to repair the intestine so that it can absorb them are not being absorbed because of the damage to the intestine. Deficiencies may require higher than RDA amounts, at first, which must be reduced, later, to avoid overdosing. Without some form of testing and monitoring to determine our need for and levels of nutrients, there is no good way to manage our nutrient needs. I have already suggested that your nails can provide a clue to some deficiencies. Are there tests which can help us decide what we need? Yes, there are tests which can provide you with serum levels of many nutrients. But these tests can add up and become very costly if tests are done for many nutrients and if follow up tests are performed. Some clinical labs offer package deals which might not be a bad idea for an initial assessment of your health condition. For example, many Web sites offer various nutrient blood tests. I do not think your insurance company is going to be willing to pay for a multitude of tests and follow up tests. A few well-chosen tests may fit within your budget. If you have the means, having the test information is better than not having it. Also, if you can find and afford a good doctor or clinical nutritionist or naturopath to work with you, so much the better. If doctors and tests are not within your means, self-education and trial and error is an alternative approach. Besides books and libraries, the internet has a wealth of helpful websites on nutrition and nutrients. One of the best websites is the Linus Pauling Institute’s Micronutrient Information Center which provides an excellent source of information on vitamins, minerals and some other nutrients. This website also offer good information on vitamins and minerals: https://www.springboard4health.com/notebook/ Amino acids, the building blocks of protein, are also important. 22 amino acids are used in human metabolism. Some amino acids can be synthesized by the body, but there are 8 essential amino acids which can only be obtained from diet. The following website provides a good overview of the amino acids: https://www.springboard4health.com/notebook/cat_proteins.html Additionally, you need to know how much of these nutrients your diet may be providing. The USDA National Nutrient Database for Standard Reference provides a comprehensive list of nutrients from a huge database of foods and food products. Just remember that the amount of a nutrient given for a food does not represent how much of that nutrient your body will actually absorb. In some cases, the food may have a very high nutrient content, but only a very small percentage will actually be absorbed because the nutrient is not in a readily absorbable form. By noting your symptoms and health condition and comparing them to symptoms caused by nutrient deficiencies, you may be able to determine or guess which nutrients you may be lacking. As similar symptoms can be caused by deficiencies of any number of other nutrients, the task is not easy. You may be able to correct the deficiency by including in your diet foods rich in the particular nutrient. You may need to take the nutrient as a supplement to insure sufficient absorption. You also must determine the dose of supplementation you require. In order to be able to assess whether the supplementation is improving your symptoms and health, you must add only one supplement at a time and make no major changes to your diet, and it may take days or weeks or months to note if the symptoms improve. This process can easily become tedious, time-consuming, expensive, and frustrating. If you have narrowed down possible nutrient deficiencies, you may opt to get tested for those particular nutrients. Vegetarians also have special needs, as there are some nutrients better provided by animal products in the diet. The American Dietetic Association has a comprehensive paper on Vegetarian Diets which discusses these nutritional needs. Vegetarians must make sure their diets are sufficient in protein (essential amino acids), iron, zinc, calcium, vitamin D, riboflavin, vitamin B12, vitamin A, n-3 fatty acids, and iodine. Higher RDA levels and supplementation of some of these nutrients may be necessary to maintain proper levels. Malabsorption caused by celiac disease compounds the likelihood of deficiencies. Here is an example of tracking down a deficiency problem. A symptom I have been dealing with is fatigue. I take a multivitamin/mineral supplement, sublingual vitamin B12, plenty of vitamin C, plus additional supplements. At first, I suspected adrenal fatigue and achieved some limited relief from fatigue by drinking salted water several times daily to replace lost sodium caused by an insufficient level of the hormone, aldosterone, produced by the adrenals which regulate sodium retention in the kidneys. But lately, salted water is not having much affect, possibly because my aldosterone level is improving. In addition to fatigue and lack of energy, I was experiencing episodes of daytime drowsiness while driving to work. In a self-experiment supplementing with tin in the form of stannous chloride, I actually seemed to have completely cured myself of daytime drowsiness. However, fatigue still remains a problem. Evaluating my supplements and considering which nutrient deficiencies are likely to cause fatigue, I noted that my multivitamin/mineral supplement provides only 10 mg iron. The RDA of iron for adult males is 8 mg and for pre-menopausal adult females is 18 mg. However, vegetarians face a lower bioavailability of iron from their diets. In meat, iron is available in a “heme” form that is more readily absorbed than the inorganic form of iron found in plants. Red meat and spinach both have a high iron content. 20% of the heme iron available in a lean steak is absorbed, but only 2% of the iron in cooked spinach is actually absorbed. The iron RDA for vegetarians is 14 mg for men and 33 mg for pre-menopausal women. Physical activity can also deplete iron stores. Sports activities, exercise, and heavy labor can raise the daily requirement for iron. Any bleeding causes iron depletion. A loss of one ml of blood results in a loss of 0.5 mg iron. Low stomach acid results in poor iron absorption, and intestinal damage from celiac disease often causes iron deficiency. Other dietary factors also affect how much iron is absorbed. Vitamin C consumed in the same meal as non-heme iron improves the absorption of the non-heme iron by up to 50%. Heme iron also increases the absorption of non-heme iron. Tea, coffee and certain types of fiber (eg. phytate) can inhibit the absorption of iron. Taking a look at myself, I am mostly vegetarian. I have low stomach acid. My intestines may still be impaired from celiac disease, and reactions to food intolerances or allergies could also impair absorption. I sometimes experience loss of blood from rectal bleeding through an anal fissure as a result of bowel distress. I do a long series of stretching exercises every morning, and my work involves moderate physical activity. Suddenly, a supplement providing only 10 mg of iron daily seems totally inadequate for my needs. Iron deficiency could definitely explain my fatigue. Recently, I have begun daily supplementation of iron in the form of 28 mg iron from ferrous gluconate in addition to the 10 mg of iron I already take. It is too soon to tell if iron supplementation is improving my fatigue, but I do seem to be a little less fatigued. Hopefully, I will see continued improvement. Food Allergies and Intolerances Multiple food allergies often accompany celiac disease. In addition, temporary intolerances to dairy products and sugars may result from celiac disease. Enzymes which digest lactose and various other forms of sugar are produced in the lining of the small intestine. Production of these enzymes is impaired by damage to the intestine from celiac disease. Sugars and lactose are thus not properly absorbed. Low stomach acid, if present, also results in incomplete digestion of proteins, fats and carbohydrates. Damage to the intestine results in the intestine being less capable of absorbing nutrients. An accumulation of undigested sugars, and other nutrients promotes an overabundance of intestinal bacteria and other micro flora which feed on the ready supply of unabsorbed nutrients. The secretions and toxins generated by these micro flora can cause gas, discomfort, and other symptoms of intolerance and bowel distress. Intestinal damage also increases intestinal permeability or “leaky gut”. Undigested and normally harmless food proteins can “leak” into the blood stream and into other body systems where they may be identified as intruders, initiating allergic and immune responses. I have come to believe that the thymus gland may also be involved in the acquisition of food allergies. The thymus is located behind the breastbone and is responsible for the generation of T cells, critical to the function of the immune system. Until quite recently, it was thought the thymus stopped producing T cells after puberty when the thymus begins to shrink. However, it is now known the thymus continues to produce T cells in adults and throughout life. Certain regulatory T cells help the immune system decide whether foreign proteins should be tolerated or attacked. If these regulatory T cells are not in sufficient supply, allergic reactions to harmless proteins may result. The thymus is particularly sensitive to malnutrition. Hence, malabsorption from celiac disease or low stomach acid may adversely affect the thymus and its ability to produce regulatory T cells, thus leading to or contributing to multiple food allergies. Maintaining a gluten-free diet allows the gut to heal. In most cases, the intestine will again produce the enzymes to digest lactose and other sugars, and these intolerances may go away. Intestinal permeability will decrease, and food allergies and sensitivities may lessen. The thymus may also recover from malnutrition, if not too severely damaged. If you have low stomach acid, food allergies will continue to be a problem unless you take acid supplementation (eg. betaine HCl) and digestive enzymes with every meal. Some food allergies or sensitivities may not completely go away. To help speed healing, it is probably best to avoid foods which are causing problems. If you have a reaction shortly after consuming the food, typically less than 30 minutes, it may be easy to determine the offending food. Some foods may cause a delayed reaction. It may be hours or even days or weeks before antibody production reaches a level high enough to cause a noticeable reaction. This makes identification of the offending food difficult. Elimination diets can be used to identify which foods are safe and which are not. Stick with eating a few basic foods that you know you can tolerate well, and then add suspected foods to your diet one at a time, allowing sufficient time—days or longer if necessary—to observe a possible reaction. Elimination diets are tedious. Some tests are available which can help to identify possible food sensitivities. These tests include the skin prick test, the RAST (Radioallergosorbent test), the ELISA (Enzyme-Linked Immunosorbent Assay) test, and the newest test, the ImmunoCAP® Specific IgE test (a fluoroenzymeimmunoassay (FEIA) ). The skin prick test is performed in a doctor’s office, a prick for each allergen being tested, and can be expensive. RAST testing uses a blood sample to test for the amount of specific IgE antibodies present. ELISA testing also uses a blood sample, but tests for specific IgG antibodies instead of IgE antibodies (associated with true allergies.) IgG reactions can typically occur hours or days after encountering a food or antigen. The ELISA test can be useful in identifying foods which cause delayed reactions. ELISA tests which can test for 190 or so food sensitivities in one blood draw are available for a relatively modest cost. However, the reliability of ELISA tests depends on the laboratory performing the test, and results between different laboratories vary greatly. RAST test results also vary from lab to lab. RAST tests are being replaced by ImmunoCAP® tests. The ImmunoCAP® Specific IgE test is much more accurate and reliable than the RAST test, and test results are consistent from lab to lab. Costs for ImmunoCAP® or RAST tests can add up as the cost increases for each different allergen being tested for. When I first put myself on a gluten-free diet after years of chronic diarrhea and learning about celiac disease, within a few days I had the first solid bowel movement I could remember in years. But the elation was short-lived. For months afterward, my bowel movement kept changing form from solid to liquid, and the chronic diarrhea kept reappearing. Then, finally, my first breakthrough came. The growing season for melons ended. When melons were no longer a part of my diet, the chronic diarrhea finally disappeared. I had made my first discovery that other foods besides gluten were causing me problems. I began to pay close attention to any reaction or bowel distress that occurred after eating any foods. Soon I was finding foods I had been freely consuming daily and all my life were creating reactions. Fruits were especially troublesome. In response to apples, pears, bananas, oranges, tangerines, hot chocolate, popcorn and more, I was sniffling, experiencing throat irritation, a general malaise, fatigue, and bowel distress within 20 minutes after ingestion. I started to eliminate these foods from my diet. Since, childhood, I have had a chronic throat-clearing problem, and, now, decades later, I finally learned the throat-clearing was due to a sensitivity to corn. I eliminated all corn and products containing corn from my diet, and the throat-clearing finally stopped. Every time I eliminated one food, however, I soon found myself sensitive to a new food. Finally it got to the point where I was reacting to almost everything I ate, even to potatoes and rice cakes. You can imagine the desperation I felt standing in the supermarket produce aisle, one day, hopelessly searching for something I could safely eat. Meanwhile, on the internet I noted that some people were reporting that taking digestive enzymes had allowed them to consume foods they had not been able to eat for years without getting ill. Enzymes were theorized to breakdown proteins into pieces too small to cause reactions. That sounded reasonable to me. So I went to a health food store and bought some digestive enzymes, Enzymedica Digest, to be specific. Taking one capsule with each meal, the effect was immediate. I quickly found myself able to consume at least some foods again without reaction. All seemed to be going well for about a month, until I again started reacting to an increasing number of foods. Now what was I supposed to do? Back to the internet! This time I learned about hypochlorhydria, low stomach acid. Back at the health food store, I bought betaine HCl. Taking betaine HCl and digestive enzymes with every meal once again caused the food sensitivities to go away—and this time stay away. I still keep melons, citrus fruit, and corn, as well as gluten, out of my diet. I rotate other fruits so I do not consume them on consecutive days. I find that new foods I have never eaten before can cause me problems. Montina (Indian rice grass flour) and sorghum flour cause me to have a sore throat reaction. I tried to add avocados to my diet, which I have never eaten before. After eating a couple of avocados a week for a few weeks, I broke out in hives for the first time in my life, an experience I do not want to repeat. I guess the tolerance mechanism of my immune system is now so screwed up, my immune system will no longer tolerate the introduction of any new foods into my diet. As long as I stick with old dependable foods, betaine HCl, and digestive enzymes, I seem to be on the road to recovery. Health Basics While all or some of the above mentioned suggestions may help you fully recover from celiac disease, it is still important to remember the basics of keeping healthy—and that is to eat a healthy diet, keep the weight off, keep active, and exercise regularly. Celiac disease has been associated with diabetes, so it is even all the more important to keep those sugary junk foods and simple carbohydrates under control and out of your diet. In addition to improving mobility and muscle tone, exercise can just plain make you feel better and help keep your bowel movement regular. For years I have been doing daily morning yoga-like stretching exercises, becoming evermore flexible and able to obtain extreme positions as well as great balance control. I began the stretching exercises when I developed pains and cramping in my legs and it became uncomfortable just to bend my legs at the knee. My ankles would also easily buckle while walking up stairs. That was many years ago, and the leg pains and other aches are long gone. I am much more flexible now than I was as a teenager in high school. I find that the exercise almost always helps to induce a bowel movement. Conclusion It took me years to diagnose myself as being gluten intolerant and five more years to discover the steps toward recovery I have presented here. I am still not completely well, but, little by little I am improving. If I had not taken these steps, I would hate to think of the condition I would be in now. If I had had this knowledge years ago and acted on it—think of all the suffering and discomfort I could have avoided. It is my hope that you will use and find this information helpful to speed your recovery so your suffering will not be prolonged needlessly. Feeling ill is no way to live a life.
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have Hashimotos hypothyroidism. was whole foods vegan for 5 years. in January I went to get blood panel ( because I couldnt digest properly and was having depression come back and weakness) and ldl was high and omegas low, decided to start eating meat again. for the last 6 months I've been struggling with hemorrhoids and possibly anal fissures. went gluten free once again (prior to all of this I had started eating gluten again for about 3 months) and mostly AIP and hemorrhoid has improved but not gone and still bleeds. if I eat certain things my stomach from below my belly button feels swollen, I thought possibly sibo but last weekend I ate pizza (not gluten free) and ever since then my stomach has felt super swollen . is this possibly just a gluten issue? It's not gas but literally feels like my intestines are swollen, and it lasts for days after eating gluten or other foods that I suspect had gluten contamination. The swelling typically only happens the next day or several hours later that night and lasts 3-5 days.
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Idk if this is the correct way to ask a question on here but I couldn’t figure it out lol but I was diagnosed with celiacs disease about 2 and a half years ago and I have been okay since then I have been what I thought has been a completely gluten free diet and am really good on stayin on top of my diet but I have recently been getting vertigo and a burning feeling in my stomach as well as bloating! I don’t get diarrhea just serious bloating and abdominal pain! I’m always having some kind of issue and want help because it’s horrible and painful. I am tryin g to cut dairy out of my diet because I am lactose intolerant but not bad, but this is just now happening. Anyone else getting symptoms like these?:/
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ok today is officially one week i've been gluten free and i haven't made any noticeable differences in feeling better. my first question is: how long should i wait to expect changes to occur? am i not giving it enough time? prior to going gluten free one of my issues was constipstion, as well as other health issues usually involving an upset stomach, nausea or an uneasy feeling in my stomach. but since going gluten free i have had a bowel movement different from usual. and today it was more loose and diarrhea like and it is very rarely like that. oh and about half way through the week i got a random rash pop up on one ankle???? advice or suggestions??
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Celiac.com 06/26/2017 - Designed to reduce or eliminate symptoms of gluten contamination in gluten-sensitive individuals, the product known as AN-PEP, marketed in the U.S. as Tolerase G, is a prolyl endoprotease enzyme, derived from Aspergillus niger, that has shown promise in breaking down gluten proteins. The latest news comes in the form of a small study that shows the enzyme to be effective in the stomach itself, where harshly acidic conditions render many enzymes ineffective. Speaking to an audience at Digestive Disease Week (DDW) 2017, lead investigator Julia König, PhD, of Sweden's Örebro University, said that the enzyme was special, because…[t]here are a lot of enzymes on the market, but this functions in the stomach where the pH is acidic. Often enzymes don't work in this environment." König was also quick to caution that "you cannot use this enzyme to treat or prevent celiac disease." The enzyme is not intended to replace a gluten-free diet for celiac patients. The enzyme is designed to provide some protection against cross-contamination for people with gluten-sensitivity by breaking down modest amounts of gluten to reduce or prevent adverse immune reaction. A previous study showed that AN-PEP breaks down gluten after an intra-gastrically infused liquid meal in healthy volunteers (Aliment Pharmacol Ther. 2015;42:273-285). In the latest randomized placebo-controlled crossover study, Dr König and her colleagues assessed the ability of AN-PEP to degrade gluten after a normal meal in people with gluten sensitivity. The research team looked at 18 people with self-reported gluten sensitivity, and with no confirmation of celiac disease. On three separate visits, investigators collected gastric and duodenal aspirates with a multilumen nasoduodenal-feeding catheter. Participants then consumed a porridge containing gluten, approximately 0.5 g, in the form of two crumbled wheat cookies. They also consumed a tablet containing AN-PEP at either 160,000 PPi or 80,000 PPi), or placebo. Investigators collected stomach and duodenal aspirates over the following 3 hours. In both the high- and low-dose AN-PEP groups, gluten concentrations in the stomach and in the duodenum were substantially lower than in the placebo group. This study shows that AN-PEP does break down gluten in the stomach, where many enzymes fail. If successfully tested and commercially released, AN-PEP could help people with gluten sensitivity, including those with celiac disease, to reduce or eliminate symptoms associated with casual gluten contamination. Source: Medscape
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Celiac.com 03/04/2017 - A friend, knowing I was a "brittle" celiac with dermatitis herpetiformis, asked me last week if the first sign that I had celiac disease was a bloated stomach, as she pointed to her post-Christmas stomach. (You never want to ask a woman when her baby is due.) I told her that celiac disease is not like a cold. You do not take two tablets and hope to be cured by morning. Since this disease of connective tissue can take specialists an average of eleven years to diagnose, go see your doctor. A bloated stomach can also be a sign of gall bladder disease, colitis, Crohn's disease, diverticulitis, or many other conditions including the big "C". Did you know that some experts still say that the blood screening tests (EMA) or (tTG) may "suggest" that a person has celiac disease, but these blood tests do not replace the need for a series of intestinal biopsies? Even then, a person recently afflicted by this type of gluten allergy may not have suffered long enough for the villi in the lower bowel to be flattened. Those of you who are "in the know" are aware that these amazing little wavy hair-like structures absorb vitamins and minerals into the body. Did you know that new data suggest that less than 50% of newly diagnosed patients with celiac disease present with the classic gastrointestinal symptoms of bloating, abdominal pain, diarrhea, and/or constipation. In a recent Canadian celiac healthy survey of 2681 adults with biopsy proven celiac disease, many other symptoms were revealed including extreme weakness or fatigue (68%), anemia (66%), mood swings or depression 44%), bone or joint pain (38%), easy bruising (35%), nausea or vomiting (29%), aphthous ulcers (26% - small ulcers, especially the whitish or reddish spots in the mouth characteristic of aphthous stomatitis. Aphthous ulcers are what I call canker sores, or alternately Sutton's disease, and are classified according to the diameter of the lesion. Many aphthous ulcers have the same appearance as minor ulcerations but are greater than 10 mm in diameter and are very painful. In desperation, my Mother was using a small amount of powdered Alum applied with a Q-tip. It leaves a horrible taste but it works - again see your doctor. Recurrent aphthous stomatitis is one of the most common oral conditions affecting at least 10% of the population, (see aphthous ulcer-Wikepedia). They usually take more than a month to heal and frequently leave a scar. The term aphthous stomatitis is a condition characterized by recurrent discrete areas of ulceration that are almost always painful. They can occur on the tongue, lips, cheeks and in rare cases on the uvula. Other common symptoms are also listed on the Canadian Celiac Association website at: (https://www.celiac.ca ) including dental enamel defects, arthritis, delayed puberty, abnormal liver enzymes (alanine aminotransferase and aspartate aminiotransferase), infertility in both men and women, neurological conditions such as unexplained ataxia (unexplained failure of muscular co-ordination) or peripheral neuropathy, and epilepsy with occipital calcifications. The new screening tests have exposed the many other presentations of celiac disease. But, no wonder we get confused! A first-person story of a man who went for the bowel biopsy and the report noted on the bottom of the page that the specialist had failed to biopsy the jejunum. Did you know that untreated celiac disease can result in nutritional deficiencies (especially iron deficiency anemia) an increased risk of osteoporosis, lymphoma, and reproductive complications such as miscarriages and infertility and possible development of other autoimmune disorders? Did you know that immediately on follow-up, after diagnosis, testing should be conducted for nutrient deficiencies, to determine bone mineral density, and for other autoimmune diseases. I garnered a lot of the above information from the site "celiac disease - hidden and dangerous", Shelley Case, BSc RD and Paul C. Adams, MD, Editor-in-Chief of the Canadian Journal of Gastroenterology. Did you know that a number of studies in Europe and the U.S.A., over the past ten years, investigating both children and adults with celiac disease, have revealed that consumption of moderate amounts of pure, uncontaminated oats is safe for the majority of people with celiac disease? (editor's note: Please see Dr. Fine's dissenting comments in the Spring 2013 issue of The Journal of Gluten Sensitivity.) Either I am one of the minority that can't consume oats, or oats are contaminated in the United States and Canada and I have the dermatitis herpetiformis spots to prove it. I recently went into a Health Food Store and bought some granola bars that said on the label: "Wheat Free, Gluten Free and Dairy Free", and had a special red label on them stating "Gluten Free". I did not follow my own "caveat emptor" rule and simply ‘assumed' that the label was correct. Within 24 hours my scalp was tingling. By the next day, sores could be seen lining up at the back of my head, a few on my forehead, and even the inside of my ears took a hit this time. We counted back two days and went on a search. My husband found the granola bars. They contained oats! I can no longer increase my Dapsone dosage because it causes me to develop anemia and methemaglobinemia. (I had three hospital admissions last year for methemaglobinemia, so I saw my physician for more Prednisone.) I was a mess - soaking my head with cold water. I even considered shaving my hair off. (I'm only joking, but it was bad!) When I was diagnosed with dermatitis herpetiformis fifteen years ago I was told I should not take the "oat challenge" until I had been totally free of dermatitis herpetiformis outbreaks for at least a year. That has yet to happen and I consider myself careful about avoiding gluten. Did you know that it only takes 0.1 grams of gluten {that is 1/149th} of a slice of bread to damage your intestine? Did you know that gluten is often a hidden ingredient in many goods because American and Canadian labeling regulations do not require manufacturers to declare all components of ingredients (e.g. seasonings, modified food starch and hydrolyzed vegetable proteins). RECOMMENDATIONS: Check the ingredient labels of processed foods each and every time you purchase one. Changes frequently happen. Learn and memorize ingredients that are not gluten-free, or are questionable. I laminated several lists to take shopping with us. Cross-contamination in the manufacturing process is also a significant concern. Look for products that have been certified gluten-free by one of several gluten-free accreditation groups. If you see a logo on a package for the "Gluten Free Certification Organization" or the "Celiac Sprue Association Recognition Seal" you can feel confident that the products is gluten-free. Both of these programs provide a list of accredited companies on their websites. Read more about national ingredient labeling policies at Celiac.com. You can often learn which manufacturers always declare gluten, if it is present, on their ingredient labels. Just look on the manufacturer's "statements" page. I have found that it is valuable to learn these company names for ease of mind when reading their ingredient labels. If in doubt, contact the manufacturer. Many have their gluten-free information online, or place a phone call to their customer service representative. This contact information is usually on the packaging of each product and is often a 1-800 toll free number. Did you know that there is a vitamin supplement in a lot of health food stores, R.B,C.; made by Enzymatic? Amazingly it does not list Vitamin C in the way it normally appears on labels. It lists 60.0 mg of ascorbic acid. Since taking this vitamin daily, along with 2,000 units of Vitamin C, I have happily hit the best number on the normal hemoglobin scale. Did you know that damage to the villi in your lower intestine may not completely heal after living on a celiac diet for a whole year? The resulting loss of vitamins, minerals, and calories can cause malnutrition despite following an adequate diet. Celiac disease impairs digestion, absorption, and can lead to other food allergies. Did you know that celiac disease is the most common autoimmune disorder in North America? It can occur at any age including among the elderly, as well as in obese patients and those with constipation. The wide variety and severity of symptoms frequently results in misdiagnosis. A study out of Columbia University reported average delays of 11 years after the development of symptoms. Before diagnosis, 31% of the American survey respondents had consulted two or more physicians about their symptoms. It requires a team approach: you, your medical history, a physician, a dietician and a celiac support group. An individualized treatment plan should be developed, together with regular follow-ups to monitor compliance, nutritional status, and provide additional information and ongoing support. Good dietary compliance will reduce the risk of complications and associated health care costs, and improve the quality of life for patients with celiac disease. (celiac disease - hidden and dangerous) Did you know that Medwire News in November 2010 indicated that dermatitis herpetiformis can go into remission? At that time they were discussing an attempt to wean patients with well-controlled disease from a gluten-free diet and/or using pharmacotherapy, to see if the condition has indeed remitted. Remission was defined as an absence of skin lesions and symptoms for more than two years while not taking sulfones or other therapies and not adhering to a gluten-free diet. No-one seems to know why it goes into remission. That means that you and your clinician should be aware that if you have had no outbreaks of dermatitis herpetiformis for more than two years, while on a strict gluten-free diet, your condition could have gone into remission and perhaps should be re-evaluated. Since I have not passed the six month mark yet after sixteen years I can skip this one! (dermatitis herpetiformis remission can occur/News-MyDERM) I must admit that I am wary of this information because I was told by a dermatitis herpetiformis specialist that I would likely be on Dapsone for the rest of my life, and he has not heard of anyone whose dermatitis herpetiformis has gone into remission. If you have, please let us know (case histories needed please!). The web site "Healthier Talk" lists all the hidden dangers of celiac disease. It says that if you are suffering from celiac disease you should check your vitamins because a new study shows that you could be missing more than eating gluten; you could be badly lacking in critical nutrients. Researchers at the University of Alberta in Canada checked 43 celiac patients between 3 and 18 years of age and found that fewer than half of them had healthy levels of Vitamins K and D (salads and sunshine). The low K levels are probably due to the fact that celiac patients often have a hard time absorbing vitamins. Statistics say that over three million Americans are impacted by this gluten allergy. The low D levels could be for the same reason, but then the sunshine vitamin is one of the world's leading nutritional deficiencies. More suggestions: Tell your dentist that you have diagnosed celiac disease. He will then be watching for abnormal tooth enamel, discoloration of the outer part of the tooth, ridging and dull grooved and pitted teeth with edges that can become uneven and rough. If you or your significant other are seeing a gynecologist for investigations with regard to infertility, have you told him or her that you have celiac disease? Have you let your Pharmacist know that you have celiac? If you ask him often enough to check with the product manufacturer about whether a flour or gluten binding agent is used in the making of their medication he will probably remember your allergies. (I endured an outbreak of dermatitis herpetiformis all over my scalp, thighs, upper arms and sadly even my ears after using a prescribed liquid medication that had wheat germ in the product and was used in machinery that made other medications made with gluten in them.) Have you told your hair stylist that you are a celiac and cannot use shampoos or cream rinses or hair sprays that contain wheat germ oil? Five years ago - after another outbreak - my hairdresser checked the shampoo she had been using on my hair and it contained wheat germ oil. Is your child small for "his/her age"? Is she/he always complaining of abdominal pain or that certain foods make him sick? How many other people in your immediate family have similar symptoms? Have you asked your local fish and chip shop if they fry their "chips" in the same oil as they cook their battered fish? And are the chips floured prior to frying? Have you thought of calling ahead to a restaurant prior to going out for a meal with good friends, and determining what, on the menu, would you be able to eat? That means checking the ingredients section at the back of the industrial sized cans, which restaurants are often happy to do during their low traffic hours. It may save some embarrassment when you have to discuss your health problems with a waiter/waitress. Good restaurants are going to care, and they want your business. News: Did you know that BIG PHARMA thinks you need drugs? They are hard at work on medications, and even vaccines for celiac sufferers. Most of these drugs are in development stages and only allow disease sufferers to eat small amounts of gluten. There is no word yet on what the side effects may be. However, that has not stopped "Big Pharma" from banking on these medications. They expected them to reach the market by 2012 and do $8 billion in sales by 2019. Don't wait for these medications. Eat celiac-sensibly now. I have found that every medication has a side effect and it could pick you! Remember celiac disease is not an allergy as some people think of an allergy. It is an autoimmune reaction triggered by exposure to gluten. The immune system attacks its own body, damages the villi in the bowel and wreaks havoc with absorption of the nutrients that your body needs to stay healthy. December 21, 2012: Scientists say that they are still working on a pill that may one day help people with celiac disease tolerate foods that contain gluten, a protein that is found in wheat. Alvine Pharmaceuticals ALV003, has progressed the farthest in this quest to bring a drug for celiac disease to market. ALV003 has received fast track designation from the U.S. Food and Drug Administration. Its approach involves a potent digestive enzyme that can help break down gluten before your immune system reacts to it. Phase IIa trials of ALV003, as a treatment for celiac disease, showed promise, and the company said it hoped to begin its Phase IIb trials late in 2012. However ALV003 will not allow you to eat unlimited amounts of gluten. At best, it is expected to protect against smaller amounts of such as that seen in cross-contamination of foods. It is now estimated that about 2 million people in the U.S. have the disease. Statistics indicate that as many as 1 in 133 people may have it. Among people who have a first degree relative diagnosed with celiac disease as many as 1 in 22 people have it. (celiacdiseasestatisticsemediv.com) Other news articles show that many people feel better on a gluten-free diet. It may be a difficult diet to follow but it is healthier and forces you to read labels to see how much "junk" goes into a box of cereal. Dermatitis Herpetiformis Did you know that dermatitis herpetiformis is listed as a "rare disease" by Ophanet , a consortium of European partners? [statistics about dermatitis herpetiformis - RightDiagnosis.com]. Mine is a multi-tiered family, with myself and my brother diagnosed with celiac disease as adults, and my brother's son diagnosed with celiac disease as an adult. My own adult son finds that he feels much better when he avoids breads and baking. I likely had dermatitis herpetiformis as a child in England, with lesions all over my arms and hands. It was mistakenly diagnosed as having either eczema or dermatitis, depending on the specialist. My nephew knows that he has celiac disease but he cheats and lately he has suffered from dermatitis herpetiformis lesions on the bottom of his feet. I can usually count back 48 hours and am able to deduce my error. My nephew knows that a hamburger is going to do it to him every time! You eat, you pay. He might be wise to approach the disease with increased determination before it exacerbates and adds another connective tissue disorder to his file. I was told by the head of the Department of Dermatology at the University of British Columbia, that the gold standard for diagnosing dermatitis herpetiformis is still a rapid response to daily Dapsone ingestion. To have celiac disease and dermatitis herpetiformis requires having a sense of humor because the research changes yearly, if not monthly, and web site statistics are not always consistent. Dapsone Please read the side effects to this wonderful drug. It saved me from going mad, shaving my hair off and scratching my legs with a comb! It can cause anemia and one of its side effects is that you do not feel hungry. They call it anorexic, but I do not refuse to eat. I just forget to eat. Unless I look at a clock I do not know it is "time" to eat. For the anemia I was told by the dermatology specialist to take 2,000 mg of vitamin C daily, not the 1,000 mg that is usually prescribed. It is enough to make you crazy! Some people with celiac disease believe that if they adhere to a strict gluten-free diet they can be cured and need no further medical or dietary supervision. A second-hand story: I was told that there is a distinction between U.S. icing sugar and Canadian icing sugar. I found a response on the Web to the question "Is powdered sugar gluten-free?" Powdered sugar is usually gluten-free, but it is important to check the label. Some brands even label the package as gluten-free. Most commercial powdered sugars are blended with corn starch to keep them fluffy. Occasionally some manufacturers have been known to use wheat products instead of corn starch, so always check the label every time you buy. My last Did you know - You can always make your own powdered sugar just by putting sugar in your blender or food processor until it is fluffy. Then you will know what is in it! News from the oslo conference, March 1, 2013 - Medical Daily: The widely used method of measuring gluten levels is inaccurate. - your gluten-free beer might not be as celiac safe as you thought. FDA approved active ingredient quickly relieves itch, rash and pain: Terrasil is the only "itch, rash and pain" skin treatment available that features patented activated minerals, a unique blend of volcanic clay (Bentonite), zinc oxide and magnesium oxide. These three ingredients support the natural production of new, healthy, clear skin. Bentonite absorbs impurities from damaged skin and supports restoration, while magnesium oxide boosts collagen synthesis. Zinc oxide possesses anti-inflammatory and astringent (drying) properties; also essential to the healing process. Activated minerals work harmoniously to begin repairing skin on contact for rapid and incredible results. It is listed on the "Treatment for Dermatitis Herpetiformis Symptoms" web site. It sounds like a commercial but I am buying it anyway and will let you know. One testimonial claimed that within a day the itch was gone and the inflammation went down. Gluten Free Expo coming to Texas in March! Not enough notice? Too far to travel? Me too, but people who are unable to attend the event in person may sign up to view the conferences via a live stream. Tickets can be purchased in advance via credit card or PayPal on the Expo's official website here: http//www houstonvlutenfreeexpo.com/janet Rinehart (Janet is the chairperson of the Houston Celiac Support Group. Three new products I can rave about: "The Nearly Normal Cooking For Gluten Free Eating" I found this under gluten-free cookbooks on amazon $15.99. "The Nearly Normal Gluten Free Flour Mix" is fantastic! Wow! Even got five out of 5 stars on the web, but I had tried it myself before reading that information. My husband said he could not tell the difference between, what he calls "normal muffins" and gluten-free muffins. The last one, Heartland Gourmet Gluten Free Chocolate Brownie Mix is also dairy free. Another gluten-free brownie mix for people on the run - Heartland Gourmet Gluten Free Chocolate Brown Mix. It is also dairy free, and you cannot tell the difference, another plus. Cheers until next time.
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