This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
I too had a miscarriage before my current pregnancy but you can't blame yourself if that happens - they can be caused by any number of reasons and are most often nature's way of dealing with a fetus that wouldn't have lived anyway. Personally, if I was 38 I wouldn't be waiting for the perfect time unless there are obvious health reasons to wait.
However if you haven't already been checked for nutrient deficiencies I would get blood tests to check your folic acid, vitamin b12, iron and vitamin c levels in particular. These are often deficient in people with gluten intolerance and can take some time to restore. I had injections for b12 deficiency (which is important for fertility) and along with folic acid this is also important to prevent neural tube defects such as spina bifida. Beware if you are taking a high dose of folic acid when they test your b12 levels this can mask a deficiency. I have just found out I am low in b12 again and it is not recommended to have b12 injections during pregnancy so I recommend you check this out so you can get any injections required before getting pregnant.
By the way, you may find you can have dairy products again. After 6 months on the gluten free diet I found I had healed enough that I no longer had a lactose intolerance. It is good to be able to eat lots of calcium rich dairy products while pregnant, especially when you have cravings for custard....
Yes I am being careful to avoid gluten however I often find that even after a restaurant assures me the dish is gluten free I end up getting glutened. All together safer (and cheaper) to eat at home!
Anyhow, I went to see my midwife today and she advises it will be the iron tablets and to switch to a chelated form of iron which is much more gentle on the system. Yes I am concerned that baby might not be getting proper nutrition because of it. Speaking of which.. have just found out my b12 levels have dropped hugely in the last year (after stopping injections) despite the gluten free diet, which is kind of strange. Now I am borderline deficient with advice to eat more b12 foods which I already eat heaps of! Maybe there is some residual difficulty in absorbing b12 even once on a gluten free diet? Injections aren't recommended during pregnancy so I am going to a dietician to get advice on other supplement options.
Just wondering if anyone else has experienced dark green coloured diarhhoea while on high strength iron supplements? I have been getting this a lot lately while also exhausted and having the usual gluten type abdominal symptoms. Am 33 weeks pregnant and have been on prescribed iron pills for a couple of weeks now.
I had expected to get constipated while on iron but read that it can cause diarrhoea as well as abdominal discomfort, and of course being exhausted is to be expected while pregnant and anaemic!
But as I have been eating out a lot lately I have a niggling doubt that I have instead been glutened and the iron is making the diarrhoea green instead of the tell tale yellow diarrhoea I usually get when glutened.
THanks Love2travel. Any experience of Spain? I will be 3 weeks in Spain and 1 in Rome.
I have found the following blog which is helpful:
The same author has done one for Barcelona, from which I found this guide to eating gluten free in Barcelona
So I am getting the impression that in the main centres at least there is good gluten free awareness.
I am MOST worried about getting food poisoning while pregnant (e.g from aoili made from raw egg)and the combined coeliac and pregnancy diet is limiting which is why I thought I should change the card to say a little gluten is ok.
But maybe that will just complicate things further and is unnecessary!!
Wow Domestic Activist! Thanks for all your work on this! I'm not surpised by the male response and it kind of confirms my fears that people won't automatically know that pregnant women need to avoid eating, let alone get the gluten thing.
I think I will limit my food choices too much if people think I am a true coeliac but I don't want to get sick from having more than tiny amounts either. How to explain that and the pregnancy requirements as simply as possible is the challenge! I agree it is not ideal to just order carefully. For one I will probably have no idea what I am ordering and it would be expensive to turn away dishes that are unsuitable!!
Maybe someone out there can recommend some eating places that at least get the gluten free thing...Meanwhile I would love any suggestions for how to communicate my needs simply on a travel card.
Thanks for all your tips and for establishing my femininity!
I am re-thinking this at present. I do not have full blown coeliac disease but it seemed easier to state that on the card than try to explain that a tiny amount of gluten is probably ok.
I am fully expecting to get glutened on my trip and as long as it is not happening all the time I think I will cope ok. I am more concerned with the dangers of food poisoning while pregnant - which means things like cold ham, mayo and gazpacho will probably be off the menu, along with eggs if not cooked really well.
So now I am wondering if I am restricting myself too much. Maybe I should say I am gluten intolerant...but how to explain what is ok (ie fried food that might be cross contaminated) and what is not (stuff dipped in flour and fried).
Oh..and eating tapas was going to be a highlight of the trip so I fully intend on eating some of them!
I am about to go to Spain and Italy for a month and have just found out I am pregnant! So food choices are getting even slimmer. I have made a travel card using the babel fish website and want to know that this card really is an accurate translation of the english version.
I would be really grateful if a spanish/italian speaker could check these for me and let me know if their meaning is not clear. And if anyone know of good gluten free eating places in Barcelona, Madrid, Seville and Rome, please let me know!
"I am pregnant and have coeliac disease. I cannot eat any wheat, barley, rye or oats. I cannot eat shellfish, soft cheese, salads or mayonnaise. Eggs and meat must be well cooked and hot.
Please show me what is safe for me to eat. Thank you."
"Estoy embarazado y tengo enfermedad celiaca. No puedo comer ningún trigo, cebada, centeno o avena. No puedo comer los crust
I am considering a holiday to New Caledonia. Looks like quite a good place for gourmet food with a strong French influence. I am salivating at the pictures of their breads and pastries! But don't fancy watching hubby eat them in front of me! Has anyone been there before? Do you know if they have many gluten free options? My husband and I are both foodies and like to eat out so I am always on the lookout for gourmet gluten free restaurant options (I think we are a bit spoilt in that respect here in New Zealand). I am considering taking the enzyme supplement for small amounts - not sure if I could get away with eating bread with it though. I can generally only cope with trace amounts of gluten. Any travel advice much appreciated.
Just reread your posts again! So it's not always a case of cross-contamination. That is interesting. Would be interesting to know how many people who have problems with gluten also have problems with oats.
However I really doubt it is a cross contamination issue for me. I regularly have soy sauce with wheat in it and have no problems. I am wary of cutting out ALL gluten as have been advised that the body can become hyper sensitive to it if that is done and life is so much easier when you can tolerate a small amount!
The trick for me is working out just what that amount is and just how much gluten there really is in different foodstuffs. Had hoped I would be ok with a large quantity of oats given their different compounds but it doesn't seem that way.
I am gluten intolerant not coeliac. The other day I thought I would try oats for the first time in ages. So I had several muesli bars made with about 80% oats. I then developed sore inflammed and bleeding gums which I used to have before going off gluten. Also had digestive systems but hubby did too so maybe that was a tummy bug. Have stopped eating oats and am now back to normal.
Just wondering if anyone else finds they can't take oats? I can generally take small doses of wheat like in soy sauce so didn't expect to react so much.
A friend of mine has coeliac disease and her dietician advises patients to keep a tiny amount of gluten in their diet (i.e. may be produced on the same packaging line as a gluten product) to avoid becoming hypersensitive to gluten (except for those who are already hypersensitive of course). I have had similar advice with regards to lactose intolerance and I think it makes some sense. Similar to the hygiene hypothesis which argues that children brought up in ultra clean environments do not have their immune systems prompted enough to develop normally and so their immune systems over react when later exposed to allergens/bacteria.
I believe if I am feeling healthy with no symptoms that is a pretty good indicator that I am eating right. I guess if I was concerned about latent damage I could always have blood tests down the line to see if those antibodies are still present - as an indicator of onging damage. Anyone out there with gluten intolerance who has done this?
I will ask my gastroenterologist about getting the gene test done- at least that way I may be able to rule out coeliacs. Although I suspect I do have it- or an intolerance. I have seen the following symptoms clear up over the last month- bad smelling diarrhoea, headaches, constant fatigue, mouth ulcers and inflamed gums, foggy brain, nausea and churning, tender guts. It is nice not to be hungry all the time and my husband says I am less irritable and more level headed! It would also explain my recurring b12 deficiency.
BTW My aunt has similar symptoms and has tested positive for the gene but negative on blood tests for coeliacs.
So, all in all. I am happy to stay gluten free. The only reason to get a proper diagnosis that I can see is to find out whether I need to be strict in my avoidance of gluten.
hmm... more questions for the Dr. It all seems a bit subjective- it's a pity that the classifications aren't more standardised (I am in NZ by the way).
And another question:
I got a copy of the report in the mail today which states "moderate patchy erythematous and post bulbar duodenitis was evident" from the visual examination. Does this just mean inflammation is present?