Celiac Disease Community

  • Dr Brad posted an update in the group Celiac Disease Community

    Conclusions: Increased intestinal permeability after gliadin exposure occurs in all individuals. Following gliadin exposure, both patients with gluten sensitivity and those with active celiac disease demonstrate a greater increase in intestinal permeability than celiacs in disease remission. A higher concentration of IL-10 was measured in the…[Read more]

    • Eric Drew replied

      Thanks Dr. Brad! This article is pretty technical. Is Gliadin a new medication?

      • Brad West ND replied

        Gliadin is the group of gluten proteins. Think of it as synonymous with a gluten which is in barley, rye, some oats, spelt and wheat, only,

        • Eric Drew replied

          Thank you! Learn something new every day! So this article is referring to the mechanism of Gluten (Gliadin) sensitivity, that it causes excess permeability in intestines etc?

          • Brad West ND replied

            The conclusion of the study is that 100% of people tested no matter who they were had damage to their intestines with one Porten exposure.

  • Eric Drew posted an update in the group Celiac Disease Community

  • Eric Drew posted an update in the group Celiac Disease Community

    Scary but important! This statement needs to be seriously considered!

    [Read more]

    • Gracie007 replied

      This is very scary. It scared me into not messing around with this disease. My doctor told me if you don’t get your IgA antibody into normal range my chances of lymphoma rose 87%. That’s also why it’s so infuriating when companies don’t take this disease seriously and put products out that say gluten free when they are produced in facilities with…[Read more]

  • Eric Drew posted an update in the group Celiac Disease Community

    Just cannot seem to catch a break!

    [Read more]

    • Gracie007 replied

      I have read about the arsenic from rice and rice flours. There are some rice varieties worse than others. The Mercury is a new one. Ugh. But I think it comes down to avoiding processed foods. Because gluten free processed foods tend to be higher in sugar and fat too.

  • Eric Drew posted an update in the group Celiac Disease Community

    Signs and Symptoms

  • Ruth joined the group Celiac Disease Community