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
Thanks to everyone. I went through my house last weekend and removed any casein-containing items that the other family members won't eat and donated them to my sister and parents. I am feeling somewhat better - am finding that I'm less and less dependent upon laxatives to be "normal". We'll see how it goes!
I think that's a great way to look at it. I've simultaneously reduced a lot of my sugar and empty carb intake, increased my raw and probiotic foods consumption, and eliminated a lot of the preservatives and processed foods as an attempt to improve my gut health. And I think it's made some difference - but there's still some way to go.
With your casein intolerance, do you abstain from foods that could be cross-contaminated with casein? How about your vitamins, etc that might have trace amounts?
I have non-celiac gluten intolerance, and have been gluten-free for almost a year (June 24 is my "anniversary"!) While my health has improved (I no longer need Prilosec, as my heartburn is non-existent except when glutened, my brain fog is gone, my fatigue has decreased, swelling in feet and hands is gone, my intermittent nausea is gone), I still suffer from chronic C, and the accompanying gas and bloating. After visiting a gastroenterologist, keeping a food diary for months, and taking what seems to be a million different laxatives, all I've been told is that I have a slow colon (and a moderate rectocele). I still take magnesium citrate and occasionally, senna, to keep things moving - but even then, some days are bad. So I decided to remove dairy from my diet for 2 weeks. I seemed to get a bit better - things were moving a bit faster, and I actually had to cut back the laxatives. I wasn't "all better", but after 2 weeks, I reintroduced dairy into my diet. I enjoyed fresh, local, raw cows milk, yogurt, and cultured butter. And while I tried to ignore it, and pretend like dairy wasn't the cause, my C came back - plus some. I also have dealt with insomnia and excessive sweating, and some nausea. It's time to face the truth - I can't have dairy.
So - I have no idea how to do this! I know a lot of people with lactose intolerance can have SOME dairy, but if this is a casein intolerance, which I have a sneaking suspicion it is, then I don't know if I need to treat this with the same level of scrutiny I give gluten. I'm extremely sensitive to gluten, and so I have taken care to dedicate certain pans and cookware to gluten-free cooking, I make sure all of my cosmetics, vitamins, and pills are gluten-free, and I am very careful about processed foods and restaurants, as most that say they are gluten-free still can make me ill. Do I need to do the same with casein? Will it cause damage if I ingest casein, the same way gluten causes damage? I'm afraid of being unable to heal if I don't do what I need to do, but I don't want to unnecessarily complicate things either.
Those of you with casein intolerance, please let me know what your habits are and how closely you monitor dairy in your diet. Any other advice would help!
Let's see...before I went off of gluten, I was having bad heartburn, gas, bloating, chronic constipation, brain fog, fatigue (low Vit B12), tingling in hands and feet, swelling of feet, moodiness. When I challenged with gluten after being gluten-free for 2 months, the brain fog and foot swelling hit nearly immediately. Then the stomach rumbling, gas, bloating. Then within 24 hours, severe diarrhea. Then of course, fatigue for a few days, along with chronic heartburn.
As I've healed (almost 6 months gluten-free), the only remaining symptoms are heartburn and constipation. Both of which I'm suddenly relieving with apple cider vinegar, surprisingly...but that's another story. If I accidentally am glutened now, which happens rarely and its usually a small amount (crumb or two), I get brain fog for the first day, and heartburn for a few days. Gas, bloating, and loose stools (but not for a while if it's a really small amount - I am first constipated for DAYS until I can get relief).
Not a wonderful experience - but I still consider myself lucky to not have severe reactions like I've read some others have!
I can understand about the "mild" symptoms at first leading you to believe that the "gluten" thing wasn't as "bad" as you feared. A few years ago when I first suspected gluten to be the enemy (after I too recieved a negative blood test - but my father, sister, and brother are all celiac/gluten intolerant). I went gluten-free (though not as carefully as I am now) and challenged, with little to no reaction.
Of course, several years later, I went through this test again, and this time went gluten-free for longer and challenged, and oh boy, I knew gluten was the enemy that time! (This was 4-5 months ago) Since then, I've been extremely careful. I rarely eat out and cook completely from scratch.
My husband, though supportive, has rolled his eyes in recent months when I've been nagging to keep him from cc'ing the butter, mayo, dishes, etc. My accidental glutenings had only occurred once or twice, and were so mild, I was thinking I was not that sensitive. But the other day I was careless - used the same spatula to transfer burgers onto our kids' buns for grilling a portobello mushroom for myself. THEN ate one of the other mushrooms from my son's plate (because he didn't touch it - and yum, portobello!), not even thinking about how he could have dropped crumbs all over it when eating his burger. And I was sick - not immediately, but the next day and a half were bad. That was enough to not only prove to myself how careful I need to be, but also to my husband. Working on getting my own mayo, butter, etc - just to make things easier.
Stick to your diet, and don't be afraid to mention something next time at a restaurant when they don't follow through with your requests. And don't beat yourself up on this pizza incident. Besides, for next time, you'll remember how bad that pizza made you feel. I've found Udi's sells pre-made crusts. I love to make my own, but these are great for last-minute throw-together pizzas. Also a good pita bread substitute. They sell them at our local Whole Foods - they're expensive, but worth it for an occasional pizza treat.
Aloe vera juice does help. I buy George's brand - tastes like water. It helps to relieve constipation and calm the stomach. Ginger tea calms the stomach too. Also, might not hurt to take additional magnesium supplements to relieve constipation. Or apple cider vinegar. I take it for heartburn, but it's helped with my chronic C too...1 teaspoon in a glass of water. You can do that up to 3 times a day if you wish. Feel better!
I too seem to get a reaction to the Pamela's mix - but only the bread mix, not the pancake mix. At first I thought it was the sorghum, because it's higher in fiber, but I've since baked a lot of things with sorghum flour with no issue. Then I re-read the ingredients today, and saw that chicory root is in the bread mix. Chicory root is used to bump up the fiber levels (among other things) in foods - maybe this is what is causing the issues. Everything else in the mix I've used individually in baking without issue (except the millet flour). I've narrowed it down to either millet flour or chicory root.
It is sad to have such a reaction too, cause this baking mix is so good! I made jalapeno cheese hamburger buns with it and they were so tasty.
Oh - one more thing. Check out gluten free goddess dot blogspot dot com. She has a TON of vegan, gluten-free, corn-free recipes that can work for just about anyone with any allergy/intolerance! She has wonderful Thanksgiving recipes on there too - I plan on making her sweet potato pie. Yum...
I made two different kinds of gluten-free stuffing for our Thanksgiving this year (I made them up to the point of baking and froze them - will defrost and bake on the big turkey day!) I already taste-tested them both. They're great. Check out my blog (address on my profile, can't put it here!) for the recipe. I baked my own "french" bread for the non-cornbread stuffing. For the cornbread stuffing, I baked cornbread, just substituting the flour with sorghum flour and a touch of xanthan gum, and proceeded as I did with the french bread stuffing. I didn't really "Toast" my bread cubes, just dried them out in the oven at 300 degrees for a while. I even made gluten-free gravy!
And you can make a gluten-free, DF pumpkin cheesecake. If you can find that Tofutti cream "cheese" I bet that'll work! Use any gluten-free boxed cookie for the crust. I've used gluten-free gingersnaps before as a crust for cheesecake and they worked wonderfully.
Don't feel too bad, we've all done things like this, especially while learning. You might feel yucky and have a reaction for a few days, but know that you haven't "undone" everything, and you'll recover. And while you're recovering, be sure to cuddle up in a blanket on the couch and watch some stupid movie - it'll make you feel better!
I too have had "poop" questions, so I'm curious as to what people think about this. Mine float almost all the time and are hard and round too...but I don't know for sure if that means anything.
I'm curious if they told you what genes you do have? I've seen evidence (individuals on this forum and in articles) that those that don't possess DQ2 or DQ8 can sometimes still get celiac. I don't have these genes, and am self-diagnosed gluten intolerant, but my dad has celiac, and my brother and sister are both gluten intolerant (self-diagnosed as well - they just never went to the doctor to find out about it). While I'm the only one that has had gene testing, in my experience, it seems unlikely that we'd have so many intolerant people in our family without some genetic involvement of celiac disease here. Just my experience, for what it's worth. That, and I had low B12 levels prior to going gluten-free, in spite of a healthy diet with vitamin supplementation. That signals malabsorption, celiac disease or not.
My thoughts are - they don't definitely know how to diagnose celiac in all cases. You just have to listen to your body, and regardless of whether you're a celiac or not, you sound like you're on the right track, with a gluten-free diet, and it does sound as though you're healing, so that's great.
Yes, cheese...and sadly, it's going to be the part of dairy that I'll miss. Alas, I am dairy free starting today! Well, actually, last night. I am happy to report, however, that I prepared a wonderful chicken tikka masala using coconut milk in place of cream, and an Indian rice pudding for dessert with hemp milk and vegan butter for the ghee. Still quite lovely, and oh-so-comforting!