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Date: | Wed, 23 Apr 2003 21:10:02 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
So how likely is it that with intolerances to all gluten grains and not to
non-gluten grains, that i have celiac disease?
I'm sure the gluten grains have other similar proteins besides gluten.
I know it's possible to buy both deglutinated wheat and wheat gluten by
itself. So, i could test those for reactions.
And, if i was intolerant to the gluten in these grains -- would i have
celiac disease? Would any gluten intolerance (not IgE allergy) damage the
villi?
Why would i want to know? To tell my relatives they might have a genetic
disease too. So if i get old, stuck in a nursing home, they would take
gluten-free seriously.
And, if you have celiac disease you are never supposed to eat gluten
again.
If you have food intolerances in general, the usual recommendation is to
wait a few months, then try the food again, and if you don't have a
reaction, you can start eating it again once every 4 days.
Has it been shown that this doesn't work for celiacs who've had the
intestinal biopsy? Has anybody avoided gluten strictly for a year, say,
then eaten gluten again, and they had a bad reaction?
Do other food intolerances damage the villi? If somebody eats a lot of
milk, say, and they get a milk intolerance, do their villi also get
creamed? (so to speak :) )
Laura
ps. some replies to me ran into my mail filter. i changed the filter so
it passes any post with "celiac" in it.
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