Re Gluten sensitivity without celiacs disease: from s) Saadah OI ; Zacharin M ; O'Callaghan A ; Oliver MR on 2005-03-31
There are several points here.
If you stop eating gluten, and the intestine has time to heal, the symptoms won't show up on an endosopy. A few days eating gluten is certainly not long enough for the endosopy to be positive!
Your display of symptoms to the challenge are a sign of a strong response to gluten.
You would be advised to follow a completely gluten-free diet for the rest of your life. Don't restart the diet just because symptoms are now not so apparent. You are putting your health at risk.
There is an accepted medical risk that relates the coeliac condition to diabetes.
2005 Jan; 164(1) 9-12
Additional Info Germany
Standard No ISSN 0340-6199; NLM Unique Journal Identifier 7603873
Abstract Coeliac disease has been shown to occur more frequently among first-degree relatives of diabetic patients than in the general population. Our objective was to assess the prevalence of endomysium antibodies (EMA) in non-diabetic siblings of Czech diabetic children and to evaluate the effects of HLA-DQ polymorphisms in determining the genetic susceptibility to coeliac disease (CD) in these subjects. We investigated 240 siblings of diabetic children from 213 families (125 males and 115 females, aged 12.6+/-4.9 years, mean +/- SD). All subjects were tested for the total IgA level to exclude IgA deficiency, and for endomysium IgA to disclose CD. In five IgA-deficient subjects, anti-gliadin IgG was used instead. Small bowel biopsy was offered to subjects with confirmed positive EMA. The HLA-DQA1, -DQB1 genotypes were determined using PCR-SSP. Positive EMA were found in 9/240 (3.8\%) subjects (three males, six females). The biopsy confirmed CD in six children, two had a normal mucosal finding and one refused the biopsy. The HLA-DQ2 polymorphism was more frequent among siblings with EMA (seven of nine) than in siblings without EMA (33\%), corrected P = 0.031. CONCLUSION The 3.8\% frequency of coeliac disease found in siblings of diabetic children is close to the 4.3\% found previously in Czech children with type 1 diabetes mellitus and is substantially higher than the rate in the healthy children population.
Record Type Index Medicus
Article Type Journal Article
Citation Status In-Process Owner NLM
Date of Entry 20041207
Accession No PMID 15480779
2004 Sep; 89(9) 871-6
Additional Info England
Standard No ISSN 1468-2044; NLM Unique Journal Identifier 0372434
Abstract AIMS To study the effect of gluten-free diet on growth and diabetic control of children with type 1 diabetes mellitus and coeliac disease. METHODS Twenty one children (mean age 7.5 years, range 1.6-12.9) with type 1 diabetes, primarily initially identified on the basis of symptoms and consecutively diagnosed with coeliac disease by biopsy over a 10 year period, were matched by sex, age at onset, and duration of diabetes with two diabetic controls without coeliac disease. Weight, height, haemoglobin A1c, and insulin requirements were measured before and for 12 months after the diagnosis and treatment of coeliac disease. Dietary awareness and adherence were assessed by structured questionnaire. RESULTS A gluten-free diet resulted in a significant increase in weight-for-age z scores at 12 months after diagnosis (mean increase in z score 0.33) and in BMI (mean increase in z score 0.32). Increases in height did not achieve statistical significance. Controls showed no significant changes in weight, height, or BMI over the same period. Insulin dosage at diagnosis was less in coeliacs than in controls (mean difference 0.16 units/kg/day), but was similar to controls once a gluten-free diet had been established. Questionnaires were obtained in 20 patients. There appeared to be a relation between dietary awareness/adherence and growth parameters, but the small number of patients with "poor/fair" dietary adherence prevented meaningful analysis of this group. CONCLUSION Identification and dietary treatment of coeliac disease in children with diabetes improved growth and influenced diabetic control. Evaluation of the outcome of treatment of coeliac disease in diabetics should include assessments of gluten intake.
Re What you can eat on a gluten-free diet: from Peter on 2005-03-31
Most fizzy drinks and squashes are gluten-free but beware of cloudy ones such as cloudy lemonade which contain barley or barley flour - these are not gluten-free.
Plain Tea and coffee are gluten-free but note that some vending machines drinks are not gluten-free.
Cider, wine, spirits are gluten-free.
Beer, lager, ales are not gluten-free unless they specifically say so on the bottle.
Re Gluten Intolerance and Ulcerative Colitis: from nimmala on 2005-04-10
Have you tried white maize meal? You make a porridge out of it (which takes longer to cook than oats) but it is a good source of soluble fibre, which is helpful for both diarrhoea or constipation. We can get it here in Brighton (England) without any problems but if you couldn't get it easily it comes from South Africa and can probably be ordered from any South African food website.
Re UK Gluten Free Beer: from JULIE SHARPLES on 2005-04-12
br>cAN I BUY GLUTEN FREE BEER FORM A MAINSTREAM SUPERMARKET
i WOULD APPRECIATE YOUR HELP
Re What you can eat on a gluten-free diet: from cathy east on 2005-04-16
can someone please email me and tell me if carmel color is alright to eat on a gluten free diet i would greatly appreciate it thank you so much.
Re UK Gluten Free Beer: from Gillian Lawlor on 2005-04-17
Hi, i am trying to find out the best beer to drink and where i can buy it local to me.
Also how much do they cost, more than other beers I am sure!!!
Need to find my beer supplies!!!
Re Caramel - What you can eat on a gluten-free diet: from Peter on 2005-04-17
caramel is gluten free.
The ingredients or raw materials which may be used in the preparation of caramel color in the United States are listed in the Standard of Identity for Caramel (CFR 21, 73.85). The edible carbohydrates are glucose, invert sugar, malt syrup, molasses, sucrose and starch hydrolysates and fractions thereof. Corn starch hydrolysate, that is, corn syrup of high dextrose equivalent is employed most frequently by the caramel color industry.
Re Gluten Intolerance and Ulcerative Colitis: from Rita on 2005-04-18
Oh boy do I have a story for you and hopefully this can help some people keep from going through the hell I have gone through and now something else. I suffered for years (19) with what turned into ulcertive colitis. FROM WHAT. Now because I have 3 children that are gluten intolerant, we know it was that which caused my ulcertive colitis. I have an ostomy. BUT now I am suffering from fibromyalgia. So now I can't sleep, I hurt all over and nothing seems to be helping me. BUT you can bet I will be going off of gluten to see if that helps me. And for all of you that think a diet of no gluten is bad, believe me having an ostomy for 30 year is no fun either. And also very expensive.
Re What you can eat on a gluten-free diet: from Jason on 2005-04-19
Is there gluten in whiskey, Guiness and larger
Re What you can eat on a gluten-free diet: from Peter on 2005-04-19
Whisky is gluten-free because it has been distilled.
Beers and Stouts are not gluten-free unless they have been specially brewed.