Get email alerts Get E-mail Alerts Sponsor: Sponsor:

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts

  • Announcements

    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This 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 email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can 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-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is 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 Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


  • Content count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About MattandGut

  • Rank
    New Community Member
  1. As far as I know, I haven't eaten any oats. There aren't any in the Bob's Red Mill flours I've used, at least according to the labels. I am thinking I will try limiting myself to meat, eggs, veggies, fruit, nuts, rice, and potatoes and see how that goes. That should be easy enough since I've got very little appetite at this point. If the GI problems clear up, I'll know it was something I was eating and then begin the process of reintroducing foods one at a time to find the culprit. I just wanted to check in here to see whether anyone might be aware of any explanation aside from sudden new and unexplained food intolerances.
  2. Since I've been keeping a log, I can certainly report on what I'm eating. The focus has been on whole foods with the only processed foods being rice noodles that were certified gluten-free, Udi's white bread, some meats (turkey bacon, e.g.), Jelly Belly brand jelly bans (for a treat), and things I've made myself using Bob's Red Mill baking mix. I have also had Silk brand soy milk 4 times but drinking it has not seemed to correlate with any GI symptoms. Twice in the last month I have eaten homemade ice cream (with real cream and milk) but neither time resulted in either a worsening or an improvement in the GI symptoms, as far as I can tell. Al vegetables have either been fresh or frozen. All beans have been prepared from dried (not canned). Here are typical meals for me: Breakfast 1. 2 scrambled eggs, 2 slices lean gluten-free turkey bacon, cup of fresh cut fruit 2. 3 gluten-free pancakes from Bob's Red Mill mix, pure maple syrup, fresh cut fruit 3. Cinnamon toast from slice of Udi's bread, turkey sausage, fresh cut fruit Lunch- on weekdays, I take leftovers from dinner the night before to work, usually with an orange and a Baggie of carrots or celery for a snack. I keep peanut butter (gluten-free) in my office to go with the celery/carrots. On weekends, I either eat leftovers or make one of the meals I'd make for dinner during the week. Dinner 1. Slices of Pork tenderloin that has been cooked with gluten-free soy sauce and fresh rosemary, potatoes cut up and baked with olive oil, steamed green beans 2. Lean chicken sautéed with broccoli and zucchini, tossed in a satay sauce (peanut butter, gluten-free soy sauce, gluten-free teriyaki, fresh ginger and fresh garlic) served over Asian style gluten-free rice noodles 3. Ground turkey sautéed with gluten-free taco seasonings, corn, and black beans, served over cut lettuce with diced tomatoes on top. 4. Chicken breast rubbed with olive oil and baked with a sweet potato and Brussels sprouts ( sprouts blanched then sautéed in olive oil with a bit of garlic) 5. Turkey burger with lettuce, tomato (no bun- have jaw problems so can't open mouth wide enough for bun even if I wanted one, sweet potato "fries" (cut up, tossed in olive oil, baked in oven) 6. Chicken and rice casserole made with chicken breast, homemade chicken stock, gluten-free brown rice, and green beans or peas 7. Lean cut sirloin steak, grilled, with baked potato (butter, cheddar cheese, crumbled bacon leftover from breakfast), grilled zucchini Dessert/treats 1. Homemade clementine cake (from oranges, ground almonds, eggs, sugar, and baking soda) 2. Leftover gluten-free pancake with cut berries 3. Cookies made with Bob's Red Mill mix 4. Jelly Belly brand jelly beans 5. Homemade ice cream 6. Soy milk with chocolate syrup 7. Whole fruit popsicles I have not eaten out at all. There have also been a lot of missed meals and partially eaten meals due to the nausea. I know there are some foods I've eaten that could be causing problems (occasional dairy, soy, corn, etc) but I haven't correlated any of them with worsened symptoms. Even if one or more of the foods is the culprit, why would these symptoms just appear now, after giving up gluten? If my villi don't produce enough lactase due to being damaged from gluten, shouldn't digesting lactose ave been a problem back when I was eating gluten? I do have an appt with a dietician at my GI's office next week. I am just so tired of how sick I've been since being diagnosed. Gd bless those of you who are this sick for years before being diagnosed!
  3. I was diagnosed with celiac disease six weeks ago following an endoscopy/biopsy to confirm a positive blood test. Prior to being diagnosed I had never had any GI symptoms whatsoever. My wife used to tease me about how we could set a clock by the time of my daily bowel movements. I had a healthy appetite and was rarely among those who caught stomach bugs when they went around. I was only tested for celiac disease after dozens of other tests failed to turn up any explanation for my persistent anemia, low B12, peripheral neuropathy, concentration problems, and severe migratory joint pain. Even the doctor who ordered the blood test said she was just grasping at straws. Though surprised by the blood test results, I was desperate for some relief and thoroughly educated myself about the gluten free diet so by the time the biopsy was done, I was prepared to give up gluten, which I did that same day. My wife also gave up gluten, we cleared all gluten-containing foods, soaps, chapstick, etc out of our house, cleaned out the fridge, and bought new cutting boards and wooden spoons. Since then, I have not eaten a single thing without being able to confirm that it was completely gluten free. I have also kept a log of everything I have eaten. I was prepared for it to take a while for the diet to have a positive effect. I was not prepared to have numerous and severe new symptoms appear once I gave up gluten. For the past month, I have been nauseous, had no appetite, alternated between extremely severe diarrhea (to the point of being incontinent at the worst of it) and constipation, and had frequent (2-4 x week) bouts of severe abdominal pain that last 6-12 hours before easing up. The abdominal pain is the worst part and--at its worst--is comparable to the level of pain I felt when I broke my arm a few years ago, I've lost 15 lbs in the last 4 weeks. If I had experienced GI symptoms all along, I would understand why they aren't better yet. But why would eliminating gluten cause such severe new symptoms? Is this something others with celiac disease have experienced? Is it possible that the blood test and biopsy were false positives and the damage to my intestines was caused by something else (that gluten was helping to keep in check, maybe?) Any comments or thoughts would be appreciated.