"gluten sensitivity not only exists, but is very different from celiac disease,"

[dixiegrrrrl]

(This makes a lot of sense.
Naturally a test for celiac should be done to rule out sprue, but it appears possible that gluten can be a culprit
in many celiac-like symptoms.)

http://online.wsj.com/article/SB10001424052748704893604576200393522456636.html?mod=WSJ_hp_mostpop_read
snips are below:

"A new study in the journal BMC Medicine may shed some light on why. It shows gluten can set off a distinct reaction in the intestines and the immune system, even in people who don't have celiac disease.
The news will be welcome to people who have suspected a broad range of ailments may be linked to their gluten intake, but have failed to find doctors who agree.

The incidence of celiac disease is rising sharply—and not just due to greater awareness. Tests comparing old blood samples to recent ones show the rate has increased four-fold in the last 50 years, to at least 1 in 133 Americans. It's also being diagnosed in people as old as 70 who have eaten gluten safely all their lives.

One possible culprit: agricultural changes to wheat that have boosted its protein content."

[japple]

1. Oh, that's just one of those fad diseases.....

:sarcasm:

As one who has been plagued with food allergies, asthma, and eczema since birth, I can understand how what you eat affects your health. With all the frankenfood on the market, people are reacting in ways that are unknown to medicine because they've never seen anything like these reactions before.

[lbrtbell]

3. I like that..."frankenfood"

K&R!

[C_U_L8R]

2. Our grains have become too homogenous

GMO or not, the grains we consume are bred for consistency.
But our diets should be varied. Too much of any one thing can
make just about anyone break out in allergy.


PS it's nice to see this getting attention in mainstream media

[dixiegrrrrl]

4. Also interesting is the high % of pop. with wheat allergy.

Altho I do question the low 1% rate of celiac disease ( which goes undiagnosed in adults too often)
but 6% wheat allergy rate is a huge number of people: close to 18 million ( assuming US population of 300 million)

[madmax]

5. My Dr. and a nutritionist have told me

I need to go gluten free. I'm on too many meds for Rhuematoid Arthitis - the meds are to suppress my immune system. I'm going to do this. I'm sick of all the meds and several toxic to the liver and one can cause blindness. Is there a choice? I think not, :)

[snagglepuss]

6. Have you seen recent studies that suggest a link RA with

Vitamin D deficiency in women?

I ask only because I have done a fair among of reading about vitamin D and I have noticed a number of studies looking at the relationship between Vit D deficiency and a number of chronic diseases. The only way one can tell whether one is deficient is to have a blood test.

http://www.hopkins-arthritis.org/arthritis-news/2007/affects-of-vitamin-d-on-rheumatoid-arthritis.html

[madmax]

9. Yes, I have and am very deficient

in D. I take 50,000 IU's a week for over a year, last weeks blood test, I'm still low. Also, take Calcium, a multi, and E.

Between the RA ans osteoporosis, I'm screwed. Had 2 fractures in the pelvis and 2 in the sacrum. Luckily I found a treatment the helped a lot with the fractures. Glue! Osteo dr. injects a special 'cement' into the fractures and within a week instead of months and months - it relieves 90% of the pain. I call it crazy glue ;)

Thanks for sharing and caring. :)

[dixiegrrrrl]

7. Takes a few weeks to clear up the gluten reactions after you go gluten free.

I could feel a difference in 3 days, but had been extremely ill for a long time.
Once I stopped eating wheat and related gluten ,over a period of 6 months my symptoms gradually went away.
Now if I ingest wheat gluten, I feel like I have the flu, lasts about 24 hours ,then all is fine.

[madmax]

10. I'm starting this week. I've had

RA may take up to 6 - 8 weeks to dextox. But, it's a start and I'm going to work this. I'm so tired of the pain.

[dixiegrrrrl]

12. I do so hope that this will be the answer you are looking for.

With few exceptions, I have stuck to foods that have 4 or less ingredients on the label, and doing a lot of rice and
vegetable stir frying. It has worked well for me.

btw...I heartily recommend Tinkyada rice pasta. Have been using it for several years.
It takes quite like wheat pasta, does not get gummy.
I order mine via Amazon ( box of 12 bags, free shipping!, no sales tax in our state ). Hell of a deal I think.

PM me if you want more details about how to cook rice pasta.

With this option, I no longer have to miss out on spaghetti, macaroni and cheese, etc dinners.

I also have learned to make pancakes out of gluten free flour mix.
It is a learning curve but so much better than being sick from the foods you eat.

[madmax]

13. thanks for the rice tip. Amazon - great.

I'd like to find a good Green Tea - any rec's?

Love that I can have pasta but, no dairy :( maybe that's just at this detox point.

Since I'm asking ;) know of a good gluten free cookbook or book?

[Kurovski]

8. Good for you madmax, and good luck to you as well. (nt)

[madmax]

11. Thank you and best to you, too. nt :)

[Kurovski]

14. Thank you so very much!

What a nice way to start the day. :-) :hi:

[poopfuel]

15. if gluten=free does not relieve symptoms

it may be necessary to go off grains entirely.
Try it and see, if need be.

[HysteryDiagnosis]

16. There may be virus involvement or at least that is what I am reading here:

http://www.celiac.com/articles/22052/1/Could-a-Virus-Trigger-Gluten-Intolerance-Rates-Double-Among-Finns/Page1.html

For the immune study, when researchers scanned the genetic maps of more than 9400 celiac patients, they found areas of immune system disturbance. Their evidence also indicated that genes connected with the inability to digest gluten were also connected with other autoimmune diseases such as type 1 diabetes and rheumatoid arthritis.

Saavalainen and his team have succeeded in localizing risk genes in both individual patients and entire families, which adds weight to the notion that gluten intolerance is inherited.

The researchers are hoping to use the genetic information to craft better screening tests for gluten intolerance, as up to 75% of people with gluten intolerance remain undiagnosed due to mild or atypical symptoms, and many with condition may unwittingly suffer damage to their intestinal villi. Professor Maki points out that many present first with iron deficient, or folic acid deficient, Anemia.