Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
I may discover an excellent option for future events!
I've noticed that pattern, too. It even seems that people with just one celiac gene have fewer sensitivities once they have reached remission.Polly wrote:In fact, it appears that celiacs usually have far fewer sensitivities than those of us with "just" gluten sensitivity.
Lesley, as pervasive as GS is turning out to be, there is NO excuse that the docs don't look at diet first. it took me a full 5 months of being GF before my D stopped, most people give up long before that. I have little doubt that if I had changed my diet when I was a little girl and my symptoms for what eventually became MC were evident, that I wouldn't have joint damage/hair loss/etc. I'm not sure if that would have helped me to avoid other food sensitivities, but it makes perfect sense.Lesley wrote:It may be show buz-y, but it explains it nice and simply. You'd think the docs could understand it, wouldn't you? However, only a few of us here, with the dx of MC or CC, manage to get better after 2 weeks of ONLY being gluten free.
So is this another category altogether? Is there a continuum from being "merely" gluten sensitive, but with MC to the full blown disease most of us have? If that is caught early on, could other food sensitivities be avoided?
IMO, yes, in many cases. Many of us have been generating antibodies to gluten for many years, before our symptoms become serious enough to grab our attention. The longer we react, the more likely the leaky gut syndrome will become a major problem, and the leakier the gut, the more likely we are to develop additional food-sensitivities and autoimmune diseases.Lesley wrote:If that is caught early on, could other food sensitivities be avoided?
Perhaps celiac genes provide some protection against other food-sensitivities. For example, I have one copy of the DQ2 gene, and even though I produce antibodies to casein, I appear to be asymptomatic to casein.Gloria wrote:I've noticed that pattern, too. It even seems that people with just one celiac gene have fewer sensitivities once they have reached remission.Polly wrote:In fact, it appears that celiacs usually have far fewer sensitivities than those of us with "just" gluten sensitivity.
Of course, I'm avoiding it anyway, but I really couldn't detect any symptoms, or any difference in the way I felt, when I was eating it, and I don't feel any different now that I'm avoiding it.Dr. Kenneth Fine, Dr. Rodney Ford, Dr. Peter Green, Dr. Marios Hadjivissiliou, Dr. Mark Hyman, Dr. John Symes, (DVM), Dr. Scot Lewey, Dr. Stephen Wangen, Dr. Charles Parker, Dr. David Perlmutter, Dr. Peter Osborne, Dr. Vikki Peterson, etc., have all been preaching this same doctrine for about 10 or 12 years now, but their hard-headed peers are slow to learn.Connie wrote:Yes, Paula, we have been hearing this all along and I'm also a bit of a newbie here.
Connie wrote:Is it too late for us all to put you through medical school, Tex?
I appreciate the thought, but I'm afraid I'm gettin' too old, (and too slow), to be able to handle that hectic schedule. 
Obviously, this guy knows NOTHING about gluten. 
If I wasn't too tired to laugh I would be cracked up about now.Apparently the hardest material known to modern science is found in the skull of gastroenterologists. Laughing
Yes, I read that. The "some people" he is talking about are most people in the general population, and virtually everyone with digestive system problems, (IOW, millions and millions of people). The "no one knows why", that he mentioned, is simply an admission of ignorance on the part of the entire field of gastroenterology. Shame on them. All they would have to do is to open their eyes, and read the research articles that they are currently ignoring, because the research contradicts their obsolete knowledge and opinions.Lesley wrote:He thinks some people do better without gluten though no one knows why.
