Back in August 2009 I came across an enlightening article in the Scientific American magazine, called Surprises from Celiac Disease. A new study by Dr. Alessio Fasano may reveal means of delaying or preventing celiac disease and offer help for other autoimmune disorders.


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The  August 2009 issue of Scientific American contains a fascinating in-depth article about celiac disease. In this extensive and informative article entitled ‘Surprises from Celiac Disease’, Dr. Fasano announces important research out of the University of Maryland.

A long-term clinical study will investigate the relationship between delayed introduction of gluten during the first year of life and the onset of celiac disease in infants.

“Given the apparently shared underpinning of autoimmune disorders in general, researchers who investigate those conditions are eager to learn whether therapeutic strategies for CD might also ease other autoimmune conditions that currently lack good treatments.”

‘Surprises from Celiac Disease’ examines a connection between the reaction to gluten in those with celiac disease and the onset of other autoimmune diseases. Fasano identifies possible ties through a similar trio of factors that are at the root of the onset of celiac disease and other autoimmune conditions: increased intestine permeability, environmental factors, and a genetic predisposition in patients of celiac disease.

As Fasano explains, “Celiac disease provides an enormously valuable model for understanding autoimmune disorders because it is the only example where the addition or removal of a simple environmental component, gluten, can turn the disease process on and off.”

For more information, try to find an August 2009 (Back dated issue of Scientific American) or go online maybe it can give you a little bit more information than I can but it's worth reading and finding out the connection between Gluten and Vitiligo !!!!!


I'm 45 years old and I have had vitiligo for 28 years now, and I would like to tell you, please get checked for gluten intolerance as soon as possible!!! I just found out and I think that’s what it has been eating my skin color all these years, gluten can be a poison for some of us, do not depend on the classic symptoms, get yourself checked!!!

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  • Hey Carl...you still around?  Has removing Gluten done anything for you?  I started going Gluten free last week...haven't seen any color changes, but I do feel healthier...maybe I'm just eating better, who knows.  Either way, I'm curious as to your results.
  • Yes, I can tell you that I believe I have found a definite link between gluten and my vitiligo. A gluten-free diet is not that bad. It's like joining a food club. You can have everything you used to have, you just need to make sure it's gluten-free. And because you end up eating less carbs you actually lose some weight. Just make sure everything is fresh. Treat your body like a temple.
  • Yes Jeff
  • Okay, so gluten intolerance is Celiac Disease....is that what you have?
    • Gluten can be removed from wheat flour, producing wheat starch Jeff I'm trying to get past not having my favorite foods (bread and cereals) because of the Gluten but food without it , is just not the same. All of the gluten in wheat flour, however, cannot be removed. Still, according the the Food and Drug Administration (FDA), if a certain amount of the gluten is removed, the food product can be labeled "gluten-free." (This is somewhat similar to food products that can be labeled as 0 Calories even though a serving contains 4 or less Calories.) Gluten helps make bread elastic, providing it with that chewy texture it has when eaten. For this reason, flour that has had most of its gluten removed, produces a sticky dough that feels much like chewing gum yuck !!!!!

    • Yes, Jeff because of my high Gluten consumption but I had to basically cut down on my Gluten intake especially my breads and cereals

  • Interesting. What was the result of your gluten test? How do you combat it?
    • Gluten is a special type of protein that is commonly found in rye, wheat, and barley. Therefore, it is found in most types of cereals and in many types of bread. Not all foods from the grain family, however, contain glutenglutengluten. Examples of grains that do not have glutenglutengluten include wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, oats, soybeans, and sunflower seeds.

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