FCAAIA Notes: If you surf the internet, read magazines at the grocery checkout, or talk to your friends and neighbors you are going to read or hear about all the bad things gluten does to you. What about walking through the grocery store or going to your favorite restaurant? There are dozens of “gluten-free” options. With all this exposure to the dangers of gluten, it must be REALLY bad for you right? Well, not for most people who don’t have Celiac Disease or non-Celiac gluten gastrointestinal disorders.
But, is it BAD to avoid gluten if you don’t need to? Continue reading “GLUTEN-FREE DIETS: HEALTHY OR POTENTIALLY TOXIC?”
FCAAIA Notes: So here’s that “is it gluten or something else” discussion again. We have discussed that many people who label themselves gluten sensitive are in fact not. Of course, some people have Celiac Disease and I (but not everyone) believe that some patients have an actual non-celiac gluten enteropathy (abdominal symptoms with gluten, but not Celiac Disease).
This report raises the possibility that some of those patients don’t have an issue with gluten but with another component of wheat, fructan.
Fructan is a fermentable sugar and one of the foods eliminated in a FODMAP Continue reading “FRUCTAN, NOT GLUTEN, MAY BE THE REAL CULPRIT FOR MANY AN UPSET STOMACH”
FCAAIA Notes: Many people blame many of their symptoms on gluten. While it is hard to put a number on it, many of those people do not actually have a gluten-related condition. No one has to eat gluten containing grains, but those with Celiac Disease need to avoid them.
Testing for Celiac Disease should be reserved for patients who are suspected of having it. Continue reading “NO NEED TO GET SCREENED FOR CELIAC UNLESS YOU HAVE SYMPTOMS, PANEL SAYS”
FCAAIA Notes: If you have been following this blog over the years (or search it now), you know that I have posted many articles about oral immunotherapy (OIT) to food. This study looked at the feasibility of OIT to wheat. The researchers found that desensitization to wheat is possible. However, only about ½-2/3 of the study participants tolerated a dose of about 4.4 grams (about 1 ½ slices of bread. More were able to tolerate larger amounts than before the study.
The flip side of this success is the high reaction rate. More than 10% had mostly mild reactions. So we have to ask, how many had accidental ingestions with symptoms after their diagnosis but before they entered the study? Continue reading “AAAAI: ORAL IMMUNOTHERAPY FOR GLUTEN ALLERGY PASSES TEST BUT QUESTIONS REMAIN ON SAFETY, EFFECTIVENESS”