Doctor insights on:
Is Hydrolyzed Corn Gluten Safe For Celiacs
Wheat barley rye contains gluten, a protein molecule that in susceptible people can cause reactions and long term illness. There is celiac, the most well known and severe gluten disease. There is gluten sensitivity, affecting more people, but usually milder. There is wheat allergy, less common than the others. The treatment, for now, is to avoid all gluten in ...Read more
I'm a very busy person & have no time to cook. I was diagnosed with celiac disease. Would it be safe to consume gluten free microwaveable dinner daily?
Yes: You can fine many helpful guidelines on gluten free foods on line and many supermarkets have a gluten free section. Gluten free does not imply vitamin deficiency, but study up on your nutritional choices and you can follow a gluten free life in the fast lane. I've been doing it for some time. ...Read more
I have gluten free celiacs disease. Is it safe to replace regular flour with gluten free flour (i.E. Ben's mill)?
Yes: You're safe as long as you, as a celiac disease patient, avoid eating wheat, barley, rye products or any commercially-prepared food or drink that the label indicates contains gluten. Look toward to future and see my earlier answer about exciting prospects for celiac patients who may one day soon be able to enjoy gluten. ...Read more
It would likely be in your best interest to never eat gluten at all. If you have celiac disease, even a tiny amount of gluten can do harm to you.
Once your gut is damaged by gluten, healing can take 6 months or more.
Casein, the protein in milk, looks similar to the gluten molecule, and cross reactivity can happen. Some people also do best being casein free. ...Read more
No: Unless you want to make yourself miserable. ...Read more
Worry just a little: Gluten, a protein present in wheat, barley, or rye, could be airborne in a bakery or grain-processing factory. It is possible, but unlikely, that a person very sensitive to gluten could swallow enough airborne gluten (by way of nasal mucus, throat mucus, or lung mucus) to get celiac disease symptoms. Just the aroma of bread baking should not cause symptoms, though. ...Read more
Blood tests: A series of blood tests is avaliable from reference labs. These are tests for antibodies to tissue transglutaminase and antibodies to demaidated gliadin. A genetic marker is also essential for the disease, in that either one of hla dq 2 or 8 is required. ...Read more
Intestinal allergies: Celiac disease (gluten allergy) occurs in a person who may have a genetic tendency to react abnormally to gluten (a protein in wheat, barley, and rye). Something causes his immune system to over-react to gluten. Later, when he eats foods containing gluten, his immune system reacts with the intestine that is digesting the gluten, thus causing intestinal problems and abnormal digestion. ...Read more
Undesirable things!: A person with celiac disease gets strong allergic reactions to gluten in the small intestine, which causes the lining of the intestine to lose its ability to absorb nutrients, vitamins, minerals, etc... If he continues to eat gluten, he can become anemic, lactose intolerant, and have diarrhea or irritable bowel, tummy pains, vitamin deficiency, etc... ...Read more
Damage to intestines: Depending on the amount ingested and your immune system response, there is the potential for damage to the lining to the intestines. The damage may affect your ability to absorb sugar and other nutrients. It could take months to undo the damage by following the diet as recommended by your physician. ...Read more
Very careful: If you truly have celiac disease then very small amounts of gluten will trigger increase in zonulin in the gut which causes increased intestinal permeability and inflammation. Studies show that even very small amounts will trigger this inflammation and that it takes days for the response to calm down. First make sure you really have celiac, but if you do, you must be very careful to avoid gluten. ...Read more
Bowel rest: There is nothing to treat a celiac attack when you have been exposed to gluten. It can be painful and uncomfortable. I have not seen anything specifically recommended, but from personal experience I eat dry gluten free toast and tea for several days and hug my heating pad to my abdomen. Sometimes have a little ensure so I don't lose too much weight. ...Read more
What can I do to speed things along to stop celiacs symptoms, if I already stopped eating gluten?
Wait: Transitioning to being gluten free may take some time. The first few days, even weeks, you may feel pretty lousy. Even worse than before. For most people, but the end of the first month of being gluten free, symptoms are noticeable better. I would also suggest cutting sugar and other grains too if symptoms have not improved much. ...Read more
Help please. Could avoiding gluten for a month before a celiac disease test interfere with results?
If I have celiac disease and eat gluten, what will my symptoms be and when should I expect them to start?
How long does it take to start feeling better after going completely gluten free if you have celiacs disease?
At least a month: Transitioning to being gluten free may take some time. The first few days, even weeks, you may feel pretty lousy. Even worse than before. For most people, but the end of the first month of being gluten free, symptoms are noticeable better. I would also suggest cutting sugar and other grains too if symptoms have not improved much. ...Read more
If your children are born into an already gluten free household, is there a test that can be done to detect celiacs?
I got diagnosed for celiac disease but my test came out false negative. My primary dr said I have it. I didn't eat gluten for 6months when I took this
False tests: You need to be consuming gluten for at least 3-4 weeks prior to the confirmatory biopsy to have the intestine changes on exam. It can be as little as a slice of bread/day, but the intestines can heal over your 6 mo period without & make the test worthless. If your tissue transaminase studies were positive it is worth starting over. Prepare by consuming the minimal gluten & expect more valid results ...Read more
Because it causes:
Celiac disease is autoimmune disorder of small intestines that occurs in genetically predisposed individuals of all ages. It is caused by a reaction to gluten a protein found in wheat, barley and rye.
That's why it is called gluten intolerance. Once the source of gluten, that is diet free from wheat, rye and barley is introduced the symptoms get better. ...Read more
Maybe unrelated...: Celiac disease (cd) is an immune-mediated enteropathy that inflames & destroys the lining of the small intestine--triggered in genetically-determined persons by dietary exposure to gluten (protein in wheat, barley, rye). Lots of immunologic & inflammatory symptoms can result. However, dizziness in a 56 year old lady can be serious, unrelated to cd, & deserves cardiovascular & neurologic work-up. ...Read more
Celiac is an allergy: Celiac disease is gluten allergy, a strong allergic reaction to gluten (a protein in grains such as wheat, barley, malted barley, rye, spelt, etc...). Gluten intolerance is not an allergic reaction, but an intolerance of gluten that leads to tummy symptoms such as gassiness, bloating, loose stools, etc... Gluten intolerance does not cause damage to the intestinal lining like celiac disease does. ...Read more
No: Many products use gluten as a thickening agent so it is very important that you read all labels before buying. A gluten free diet demands dedication and persistence. ...Read more