Refractory celiac disease rates may be rising

[Guest guest]

I wonder how much of this is ALSO because of cross-contamination and the

significant contamination of gluten in soy flour, millet and buckwheat

flours, or is it just because more celiac clients need celiac expert RD

counseling still.

(Wasn't it 7 of 22 samples of inherently gluten-free grains that were

contaminated at levels too high for people with celiac disease.)

_Refractory celiac disease rates may be rising_

(http://r.smartbrief.com/resp/zpuYqZpukHecumhUaiaWBoalyDzR?format=standard)

Some patients with celiac disease may find dwindling success with their

gluten-free diets, a study found. Refractory celiac disease could stem from

poor adherence to gluten-free diets, cautioned Dr. Lawrence Brandt of

Montefiore Medical Center and Albert Einstein College of Medicine, who was not

involved in the study. If diet adherence is not to blame, thiopurines should

be considered before steroids, said study author Dr. Hammerle

of the University of Virginia. _MedPage Today_

(http://r.smartbrief.com/resp/zpuYqZpukHecumhUaiaWBoalyDzR?format=standard)

(free registration) (10/20)

(http://r.smartbrief.com/resp/zpuYqZpukHecuqcsaiaWBoalIcAO)

Jan Patenaude, RD, CLT

Director of Medical Nutrition

Signet Diagnostic Corporation

Telecommuting Nationwide

(Mountain Time) office and cell

Fax:

DineRight4@...

" Though no one can go back and make a brand new start, anyone can start

from now and make a brand new ending. "

~Carl Bard

Specialist in IBS, migraine, fibromyalgia and inflammatory conditions

which are often triggered by adverse reactions to foods and chemicals.

Co-author of the Certified LEAP Therapist Training Course.