If her doctor is not involved, it is a good indication that this is bogus. Look at the web site: "One particular area of our focus relates to intestinal conditions caused by immune reactivity to a protein called gluten which is found in wheat, barley, rye, and oats. Recent research in our laboratory indicates that immune [italics added] sensitivity to gluten" celiac disease is not an immune problem, it is a metabolic problem- inability to digest gluten. Whether that gives rise to an immune reaction is irrelevant, the basic problem is metabolic.Rozzy1 wrote:Hello everyone,
A customer of mine at the pharmacy has recently taken up a gluten-free diet without being diagnosed with celiac disease by their family Dr. Instead, after reading on the net about "non-celiac gluten intolerance", she purchased a testing kit from the following website:
mater deum wrote:Some people called Jews and Muslims avoid pork. Others calling themselves Hindus avoid beef. Still others will avoid caffeine and alcohol.
Someone elses food habits are not your business.
celiac disease is not an immune problem, it is a metabolic problem- inability to digest gluten.
Where are the publications (any fool can submit a patent application)?
An ongoing issue is how to classify people who do not fit the narrow definition of Celiac Disease, but nevertheless have clinical improvement on the gluten free diet.
yeah, it’s a common way to push a hoax, but it is also a way to get a good product on the market 10-20 years faster than through the doctor's office.hydrogen hypothesis wrote:I get a red flag when I see a researcher or scientist making claims about a process or product that they turn around and start offering for sale.
IgE allergies are rare, but intolerances and IgG and IgA hypersensitivities are common.some kind of allergy that I find unlikely
Tangent: I reckon that if the oil is in a form that needs a preservative, that raises a flag to me that the oil is in a bad form.tiny amounts that are added to oils to preserve them
Some Enterolab charts show that everybody gets better on the GFD, whether they are positive or negative on the Enterolab test. Since it is also evident that the Enterolab test has a high false negative rate (about half that of the serum test), I think the number of false negative Enterolab customers who try the diet and feel better anyway should be relatively high.they may be feeling better simply because they are eating better.
There are genetic bases for a wide range of severities. Even if one is "DQ2.5", you may be espressing at 100%, 75%, 50%, or 25% due to effects of heterogeneity of isoform pairing. Then there are several milder DQ2 haplotypes with the same heterogeneity effects. A variable period of mild or severe sensitivity precedes development of any classic Celiac Disease. Then there are DQ2 and other haplotypes that lead to gluten sensitive conditions other than Celiac disease. So yes, there is a such thing as "Non-Celiac Gluten Intolerance/Sensitivity".hydrogen hypothesis wrote:I wouldn't assume offhand that just because they suffer less symptoms its always everytime a placebo reaction.
I've wondered at that, too. I wonder if there is a cultural survival benefit to food sensitivity -- a higher rate of mild autism should increase technical innovation, mad dogs and Englishmen and all that....a Neurotypical would know better than to pack gunpowder and rocks into a length of pipe...Maybe I'm mistaken, but common wheat (and grains that are used as staples for along time) does have a predisposition to become an allergy in at least a percentage of the population of which it is a staple. Some japanese have rice allergies as it is the staple grain of japan.
IgE allergies are rare, but intolerances and IgG and IgA hypersensitivities are common.
Yogurt made with active and live bacterial cultures is a good source of calcium for many people with lactose intolerance. When this type of yogurt enters the intestine, the bacterial cultures convert lactose to lactic acid, so the yogurt may be well-tolerated due to a lower lactose content than yogurt without live cultures. Frozen yogurt does not contain bacterial cultures, so it may not be well-tolerated.
Tangent: I reckon that if the oil is in a form that needs a preservative, that raises a flag to me that the oil is in a bad form.
Some Enterolab charts show that everybody gets better on the GFD, whether they are positive or negative on the Enterolab test. Since it is also evident that the Enterolab test has a high false negative rate (about half that of the serum test), I think the number of false negative Enterolab customers who try the diet and feel better anyway should be relatively high.
halsgluten wrote:I've wondered at that, too. I wonder if there is a cultural survival benefit to food sensitivity -- a higher rate of mild autism should increase technical innovation, mad dogs and Englishmen and all that....a Neurotypical would know better than to pack gunpowder and rocks into a length of pipe...
Naturally, there are varying degrees of intolerance, since multiple factors are involved varying between individuals, for instance, the loss of lactase effectiveness may be 10%, may be 90%. Yogurt products have a range of lactose content. Some cheese have verly little lactose, some have a lot.hydrogen hypothesis wrote: Some customers I've asked have it as I do, but others seem to be so unable to consume it that they suffer diarrhea and extreme nausea.
A casein intolerance case might be a hypersensitivity, might be an IgE allergy, or might be neither. The layperson may call any intolerance an allergy (it is often a lot easier that way). A classic allergist will only call the IgE response an allergy and at most call and IgG or IgA response a “delayed allergy”, but more likely a hypersensitivity, sensitivity, or intolerance.Casein or milk allergy is commonly confused with lactose intolerance. Is casein allergy really an IgE allergy or an intolerance/hypersensitivity?
Specifically fish oils have small amounts of added vitamin e.
Oxidation is what makes an oil rancid. Removing the oil from living tissue (animal or grain) promotes oxidation. Enteric coating also reduces burping.Usually the oil is molecularly distilled. I have "heard" that this makes the oil rancid
I dislike the deception
hydrogen hypothesis wrote:halsgluten wrote: Allergies and food sensitivities do occur in young people, but seem to become more debilitating and common as we age.
I have been away for a while; but let me say that your posts are missing definitive citations. It is not enough to say that somebody's papers can be found in PubMed, you must tell us which particular publications support which particular claims. An allergy that is prevalent (30-40% of the population) that is only known to one person is a red flag for quackery. It seems to have been removed from the web; but the site linked in the OP was full of it (quackery). If you think otherwise, be specific. Celiac disease, as we know it, is not an immune disorder.halsgluten wrote:... The way I see it, great discoverys have come from people with "circumscribed interests", isolation from social "distractions", and are too foolish to realise that they are "wasting their time" on a stupid theory.
JJM wrote:celiac disease is not an immune problem,
JJM wrote:Celiac disease, as we know it, is not an immune disorder.
JJM wrote:[celiac disease is] inability to digest gluten
First, Celiac Disease is not an allergy in the sense that IgE is classically required for that definition. But yeah, I used to believe that to claim that 1% of the population was gluten sensitive was quackery. However, with Fasano’s publication in 2003 and some others reporting that the prevalence of biopsy-proven Celiac Disease alone was around 1 percent, with the discovery of gluten sensitivity causing Dermatitis herpetiformis and forms of ataxia when biopsy-proven Celiac Disease is not present, and with the knowledge that the Celiac Disease diagnosis algorithm excludes people with gluten antibodies but no biopsy presentation, and given that gluten sensitivity should precede progression to biopsy visibility, then the prevalence of gluten sensitivity must be greater than 1%. For other reasons, my guess came to be around 10% for the prevalence of AGA antibodies.JJM wrote:"... immune sensitivity to gluten is exceedingly common, present in 30-40% of all Americans." Can you believe the medical community overlooked something that happens to 1/3 of the population?!
An allergy that is prevalent (30-40% of the population) that is only known to one person is a red flag for quackery.
JJM wrote:Can you believe the medical community overlooked something that happens to 1/3 of the population?!
JJM wrote: It is not enough to say that somebody's papers can be found in PubMed
Non-Celiac Gluten Intolerance …I tried searching Quackwatch, as well as the rest of the net to see anything about this new "disease" ( or any of these gastroenterologists on the website! ) but couldn't find anything. … Anyone heard about this?
Biesiekierski, et al, wrote:CONCLUSIONS: "Non-celiac gluten intolerance" may exist, but no clues to the mechanism were elucidated".
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