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here's a list of what was causing my symptoms.
migrains, brain fog - rice alergy, wheat/rye alergy - including inhaled wheat around bakeries, pizza places, I don't need to eat my allergens to get sick. Even someone else warming up rice gave me two days of bad migrain.
brain fog, orthostatic hypotension - yeast overgrowth and glutenning
fatigue - anything mentioned above plus nightshades and low blood pressure
loss of hunger - glutening and something else I still can't figure out - seems like I only get this when my thyroid is hyperactive which usualy happens a couple of days after gluten exposure.
Hope it helps a little. I know how hard it is to find what's causing which symptom. It took me about a year to figure the rice alergy since most of the rice products can also be cc with wheat so I always blamed cross contamination.
I sometimes get very bad stomach cramps and D after drinking coffee or black tea. It happens about one out of 10 times and mostly when I don't put milk, other than that I haven't the slightest clue why I get this reaction. It's not my gluten symptoms so no cc involved.
And part of this urban legend is that this high level of processing removes all the gluten (or other allergen). Sensitive individuals DO react even to these highly processed ingredients. On the other side, I never had problems with caramel coloring or glucose syrup here in America. Can't say the same about Europe.
I've read that soy intolerance can cause similar biopsy results as mild celiac - March 1a, but not the full celiac damage (flattened villi, etc.).
I know your tests showed no deficiencies, but quite often that is just a trick of the body taking vitamins and minerals from tissues to keep the blood levels where it need them to be. This way you get deficiency symptoms first while blood levels will only start to drop later on. Vegan diet lacks B12, which can cause your neuro symptoms. Low magnesium can also cause neuro symptoms and most food is low on it nowaday.
I don't use mixes, but otherwise I have the same experience - cakes and cookies are the easiest thing to make gluten-free without people noticing any difference... I use bean flour if I want to make flour cake. Most often I skip the flour and use only "the good stuff" as my family calls it - nuts, coconut, chocolate, pinapple, poppy seed, cocoa.
I'm not concerned about gluten getting through the skin into the poor fishes flesh, that is quite impossible. I meant gluten caught up in the fish's gills and jaws while breathing/eating. The reason is I often get sick from soups I make. At first I was suspicious of everything else, but it all seems like the culprits are heads/necks and other GI track parts of gluten-eating animals.
The first time this possibility crossed my mind was when I made identical rabbit soup two days in a row and the batch with head and neck in it made me sick. Fish soup (usually with carp heads) makes me bloated, but I always acredited that to the carrot, celery and croutons in it and never paid much attention to the symptoms. Then once I made the soup with pike and no bloating. So, happy that maybe I can tolerate carrot better, I made the soup again few weeks later using carp and bam - the bloating and fatigue got me again.
Last half a year I've been only eating heads when I know the animal didn't eat gluten (otherwise the neighbours cat has it). I didn't get sick yet. I just don't know what to think of it. I feel like a total idiot, but then - every single time I ignored what my body was telling me and trusted the "common sense" and nay-sayers instead, I was wrong. Who knows... That's why I would like to hear if anybody here experienced anything similar.
If you can get the scope (+biopsy) done soon, then I would do it, even on gluten-free diet. Negative results don't mean you cannot continue eating gluten-free. Intestine healing might take up to two years so after a month gluten-free you still have some chance, especially if your doctor seems to be aware that you might get false negative results due to being alreagy gluten-free.
I only got scoped 6 week or so after going gluten-free and there was still some minimal damage visible. I got diagnosed with celiac based on that and my reaction to gluten-free diet.
"You can eat THAT, it's all natural, no chemicals in it."
"It's CHEESE cracker, you can surely eat those. I bought them for you."
Just recently my sweet mother-in-law, who just doesn't get the diet at all, brought back a bag of flour tortillas from the store asking: "You can eat those, no? It's just tortillas."
"But that is so DANGEROUS to eat gluten-free!" (I think because I would lack protein, but it was a few year ago so I don't remember.)
Some online health food store: "Gluten is dietetic fiber that is essential for human body. People that have to unfortunately avoid gluten cannot obtain enough dietetic fiber from natural food to make up for the lack of gluten in their diet and therefore need to buy special food supplements..."
Another invaluable piece of online information: "Due to lack of important vitamins and nutrients in gluten-free foods, people with celiac diet have to periodically eat gluten to avoid deficiencies." The missing nutrients included protein, fiber and almost all vitamins. I would almost swear I saw even B12 in the list.