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      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.

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  1. Hi All, I'm wondering if anyone has had experience with a diagnosis of toddler diarrhea and found something to help? My 2 year old son has chronic loose, unformed stools with lots of undigested food. Only occasionally is it formed, usually as a hard nugget that's then followed by more loose stools. Sorry to be graphic here, but this has been going on his whole little life!  Testing has revealed nothing! Celiac blood test was negative. Stool samples were all fine, i.e. No malabsorption of sugars or fats. He is a very tall little guy, so no height or weight issues.  I have found very sugary food/drinks, over consumption of fruit, and very oily foods make it worse and will burn his bottom for days.  I tried a low carb, gluten/dairy free diet for 2 weeks in December for both of us, and that also made us both much worse. His energy was circling the drain, and we were both runnier than ever.  I do plan to do a proper gluten-free diet for us both right after my celiac testing is complete. I'm just wondering if anyone has any experience or thoughts. This is the only forum I've found people even talking about diagnosis like toddler diarrhea. 
  2. Five months ago I developed symptoms. I felt a tired, low energy, and in the head not feeling all there. A slight sore throat coming on, the feeling you get when you're *about* to get sick. Problem was, I never really got sick (no cough, no runny nose, no fever) and this "almost sickly / tired / foggy feeling continued." For days. Weeks. Months. I went to the doctor. Tests came back normal for things like thyroid checks, vitamin B12, mono, Epstein-Barr, etc. The only thing was my Vitamin D that was insufficient at 23 (30 is normal). I took Vitamin D pills and now my level is 36. The symptoms continue. Some are less and others are more, but the overall feeling is definitely still there. Over the weeks of taking the pills, I'd feel better for a few days, then worse for a few days. Rinse, repeat. The primary symptom during this whole time is what I call brain fog. I see the term thrown around and I don't know if it's the same as what other people say it is but generally I use brain fog because it feels like my experience is clouded in my head. Like having a layer of cloud in your brain fogging things up. Physically it feels almost like a headache, but not quite. It feels almost like being dizzy, but not quite. It feels like tiredness and extreme exhaustion, but that has lessened in recent months and it feels more like a headache. Sleep doesn't change it. There are no noticeable patterns. Even when it's not severe, I feel like it's "always there," my head never feels fully clear. Seems to come in waves. I might go 3-5 days without a severe episode, then it is severe for 3-5 days. Or it might show up in the middle of a day and continue for the rest of that day. Some symptoms came and went: most notably temperature extremes: night sweats, or feeling very cold and shivering. These were quick episodes and stopped after the first month. They happened maybe less than 5 or 8 times. Maybe it's unrelated. The sore throat died down in recent weeks. But I do consistently get cold extremities, which I never used to get. And dry lips, which I also rarely got and only in the winter. And new symptoms appeared in the first month: weakness / feeling of internal 'wobbliness' in my muscles, particularly in my thighs. Not 24/7 but sometimes, kind of like the cycles from before. It wasn't involuntary movement. But I definitely could feel weakness / wobbliness. This has died down in recent weeks. One night I felt tingling on my hands, but that symptom never returned.  MRI results are normal. With the exception of something my neurologist described as something about the white matter that is part of normal aging (I'm in my mid-30s), but can appear in people with migraine headaches. I think I will talk with him again to discuss this further because I do not really understand it, but he assured me the MRI was normal. I felt the 'brain fog' prior to and while getting the MRI (symptoms at medium severity). So here I am today, feeling about the same with brain fog / headaches and pretty much always feeling like something's a bit off, like feeling cloudy. I can still do things, exercise, run, go out with friends. But the brain fog / headaches sometimes really kick in sometimes, it seems like in phases. Then I read about gluten sensitivity. I see symptoms like 'brain fog' and headaches and wonder if it might be related. I do think at times after eating heavy meals the fogginess / extreme tiredness came on. But there are days where I eat gluten in cereal and I don't notice an increase in symptoms. Like I said before it comes in waves. 3 days at a time or half a day or 2 days. It's not like after every meal 30 minutes later I feel it then it goes away. But perhaps it's related to *how much* gluten I eat.. My doctor said he does not think it is a gluten issue, but that I can try going gluten free for a few weeks to see if symptoms improve. I'm currently tracking my symptoms and food intake to see if there's a pattern. So I'm just wondering if anyone else here experiences these symptoms and if you think it might be a gluten issue. Thank you for reading.  
  3. Hi all, looking for guidance or information.  I had the private md labs celiac panel run.  Results came back negative for celiac. my symptoms are: bloating constipation aches in old injury sites sinusitis These symptoms are very reliable.  I have been doing various eliminations for about 4 years.  They occur after a single high dose of flour, eg a lot of pizza, or after 3 consecutive days of smaller doses. Thanks in advance. jesse
  4. I have been on the run for a diagnosis for the past three years and have reached nowhere as most doctors I have met so far have either said that I have psychosomatic symptoms arising from a depression I once had or irritable bowel syndrome  ( I'm not depressed anymore, I will be again due to the lack of not knowing what's ruining my life). I have severe migraine headaches which increased progressively over the years and have  chronic rhinitis since a small age ( I am currently 21 yrs old). Over the last three years, my health started deteriorating. In February 2013, I started suffering from depression ( bouts of uncontrollable crying, extremely low and worthless feeling, sensitive to small unreasonable things, lack of focus and generally like i was dropped into a pit and trapped). I have always been a very strong person who is not generally sensitive. But from that particular point things have just changed. Now I believe I'm not depressed anymore, though I have been diagnosed as having an anxiety problem. Since then I have had  other symptoms recurring ( they come and go and there are days I feel slightly better)  including joint pain (everywhere) , dull annoying aching pain on the entire right side of my body that gives me a numb, extremely weak feeling,  muscle spams and tightness (mostly in the thighs), severe brain fog ( I am a very ambitious person and it kills that I cannot concentrate or remember anything that I am studying anymore), migraine headaches ( pain in the right eye during the attack), cycles where I have acid reflux like symptoms, constant vomiting after every meal, alternating constipation and diarrhea. I always have mild stomach ache after eating and then have to use the bathroom. During these cycles, I have gone to doctors who said it was IBS and put me on medication that never worked on me. I have gone up until three weeks where I could not eat anything but drink ORS. I also have cycles of excessive sleeping where I sleep almost 15 hrs a day ( increases or decreases from 15)  and still wake up extremely tired. Throughout the sleep I am constantly dreaming and get very unrefreshed sleep. I also have shortness of breath,nausea,  chronic fatigue and exhaustion and can not do anything mentally or physically stimulating. There have been points where my hands were weak enough that opening bottles became a challenge. Also have a history of incessant hair pulling since I was a child and vitamin D deficiency ( from a blood test done in December 2014). My thyroid tests came back all normal. This summer I started NAET treatment and according to the muscle testing response I have been shown to be "allergic" to almost all food items and also deficient in vitamins and minerals. The treatment so far hasn't helped me and I came across Celiac disease and asked for me to be tested during the period while I was undergoing NAET. I suspected celiac due to the fact that including all these symptoms, I also have tooth discoloration and brown stains on my teeth that I get cleaned every 3-4 months. Dentists do not really know what causes them so far and the last one i spoke to said it may be due to enamel hypoplasia which occurs in gluten intolerant cases. I did a ttg-IgA and total IgA test but came back negative/normal. I have done IgE test in the past and have results that are sky-rocketing high ( as i have chronic rhinitis). But this time my IgE too came back normal as well despite having allergies. Again, this blood was drawn for testing in the middle of my NAET treatment. Should I trust this result? I hope to find some answer or diagnosis to what is going on with me. I cannot function properly and I am extremely exhausted with no energy all day. Life is crumbling at a very important age. If it may be helpful, my family has a history severe joint pain, spondylosis, migraines and couple of symptoms similar to mine. They all just deal with it. My sister who is 14 have been showing weakness on one side, tooth problems and keeps fracturing herself along with very irregular menstrual cycles. I too have noticed that my menstrual period has reduced to less than 3 days from the normal 5 over the past two years, and they are light. Is anyone facing similar health problems or am I a hypochondriac who is not "thinking positively enough" to get better?  Sorry for the extremely long post. 
  5. This is something I'm mildly curious about because I was just reading a thread about dizziness. I wasn't sure where to post this question. I'm not even sure exactly how to word this question.   I know celiac can cause iron deficiency because iron is just not getting absorbed. But I've also heard a few people mention having low iron that they can't seem to improve even after going gluten free. My question is: Do many celiacs suffer from Anemia of Inflammation (also known as Anemia of Chronic Disease)? The only way to know is to have complete iron panels done, rather than just serum iron levels. I'm sure that, for most people, a complete iron panel isn't ordered.   Unlike iron deficiency, anemia of inflammation is an immune system response. As I understand it, it can be triggered by an autoimmune condition such as celiac disease.   The book these excerpts are taken from is called Understanding Anemia by Ed Uthman, M.D. The following excerpts start at page 126 and relate to anemia of chronic disease (the italics are part of the original work):   "Briefly defined, anemia of chronic disease (ACD) is that anemia which accompanies general systemic illnesses, especially those characterized by inflammation. The underlying disease can be any from a long list of chronic ailments, including infections, collagen-vascular diseases (such as lupus and rheumatoid arthritis), and cancer (even though a cancerous tumor is not an inflammatory process, the body’s immune system may react to the tumor with some manifestations of the inflammatory response). Under our cytometric classification, ACD is a hyporegenerative normocytic/microcytic, normochromic/hypochromic anemia. This means that the reticulocyte count is low, the MCV is normal or low, and the MCHC is normal or low. Before going into more detail, let us consider the inflammatory response; for this we have to break away from our exclusive interest in the red cell and visit the even more complex world of the white cell. White cells, or leukocytes, are the individual instruments in the great symphony that is the immune response. There are three major types of leukocytes involved in the inflammatory response, all of which not only circulate in the blood, but also reside and work in the solid tissues throughout the body. These major categories of white cells are neutrophils, monocytes, and lymphocytes. Neutrophils, the most numerous of the circulating white cells, are considered the shock troops of the inflammatory response. When a microbial invader enters a normally sterile area of the body, millions of neutrophils accumulate at the site and attempt to destroy the invader by engulfing it and exposing it to an armamentarium of highly toxic substances. In the process of doing this, the neutrophils also fall victim to their own weapons. The innumerable dead neutrophils pile up and break down, to the point where their mass grave becomes visible to the naked eye as a creamy yellow material, called pus. One of the deadly chemicals produced by theses turned-on neutrophils before they die is an iron-containing substance called lactoferrin. When the inflammatory response is activated, neutrophils respond by markedly increasing their synthesis of lactoferrin and secreting it into the plasma (more on this later). Monocytes, the least numerous of the three main leukocyte types, circulate around in the blood until they are needed at the battlefield to combat an unfriendly microbe. When they leave the circulation and enter the tissues, they transform into macrophages. (Remember from chapter 5 that macrophages are also a part of the reticuloendothelial system, charged with getting rid of aged red cells and readily scarfing up red cells coated with antibodies.) Macrophages are equally enthusiastic about engulfing and destroying infections agents, especially those that are coated with antibodies. Another function of macrophages is to take some of these engulfed organisms and “present” them to the cells that actually make the antibodies. You can think of the macrophage as the big goon who picks up the trouble-making punk by the collar, drags him before the local kingpin, Mr. Lymphocyte (see below), and then beats up his hapless victim at the behest of the boss. Another function of macrophages in the marrow is to store iron and transfer it to developing red cell precursors for hemoglobin production. For the marrow macrophages to get their iron in the first place, they have to receive it from transferrin, the major iron transport protein in the blood. In conditions where the immune response is turned on, much of the lactoferrin produced by the neutrophils ends up going into the macrophages. Presumably this lactoferrin will be put to good use by the macrophages out on the battlefield, because lactoferrin is quite capable of killing bacteria. Back home in the marrow, however, the lactoferrin competes with transferrin for receptor sites on the macrophages. The iron in lactoferrin is not available for transfer to the developing red cells, so these go hungry, while more and more iron is piling up unused in the macrophages. The result is that, in ACD, the amount of storage iron is increased, but the transfer of that iron to erythroblasts is blocked. This explains why some cases of ACD resemble iron deficiency to the extent that the red cells are small and pale. In true iron deficiency anemia, of course, storage iron is absent. Because of the marked difference between iron deficiency and ACD in respect to the disposition of iron, evaluation of the amount of storage iron in a marrow biopsy can be a very valuable test in distinguishing between the two conditions. Lymphocytes are the second most numerous of the three major types of white cells. They not only circulate in the blood but also reside in large numbers in so-called “lymphoid tissues” throughout the body. The classic example of lymphoid tissue is the lymph nodes, which are solid packages of lymphocytes. Other prominent areas of lymphoid tissue are found in the upper throat and digestive tract. If the neutrophils and monocytes are the brawny enforcers in the war on microbes, then the lymphocytes are the brains. These little cells cannot engulf bacteria and other germs directly, but they can perform two other functions that are just as deadly. First, one class of lymphocytes, called B cells, can produce antibodies specific to the molecules sticking out on the surface of the invader. When functioning properly, these antibodies stick only onto those specific molecules that signify an enemy. Macrophages and neutrophils respond to the antibody tag by eating whatever the tag is attached to and leaving untagged cells alone. This is why the immune response can kill outsiders while leaving our own tissues untouched. The second deadly weapon at the lymphocyte’s command is the lymphokines, a motley assemblage of substances secreted by lymphocytes involved in the inflammatory/immune response. Lymphokines act as intermediaries among lymphocytes, variously hiking up and toning down inflammatory activity so as to meet infectious threats with measured response and minimal collateral damage. Several of these lymphokines have the property of being able to inhibit cell growth. The influence of these cells on erythroblasts is to make them less responsive to erythropoietin stimulation. The effects of this growth-inhibiting property of lymphokines are not limited to RBC precursors; other cells are similarly affected. For instance, during periods of acute or chronic inflammation, nails and hair also grow more slowly. Finally, some lymphokines inhibit the excretion of erythropoietin by the kidney, further enhancing the slowdown of red cell production. As a result of the combined effect of these manifestations of the inflammatory response, anemia of chronic disease is characterized by: (1) Accumulation of iron in macrophages, causing lack of iron for hemoglobin synthesis. (2) Decreased responsiveness of red cells to erythropoietin stimulation. (3) Decreased production of erythropoietin by the kidney. From the above, it is easy to see how a hyporegenerative anemia can develop, and how such an anemia may impersonate iron deficiency by showing microcytosis and hypochromia. Another phenomenon reflecting the hoarding of iron by macrophages is that the serum iron level is typically low, as in iron deficiency. Unlike iron deficiency, which is characterized by a compensatory increase in transferrin in the serum, ACD is accompanied by a decrease in tranferrin (or, as is measured in many labs, total iron binding capacity, TIBC). The serum ferritin, which is an indirect reflection of body iron stores, is elevated as expected (cf. iron deficiency, in which ferritin is low). The diagnosis of anemia of chronic disease is usually straightforward, but does require clinical judgement and a few strategically selected lab tests. Typically the patient has a history of some chronic disease. The hemoglobin is low, but usually above 10 grams per deciliter. The reticulocyte count is low. Serum iron and transferrin/TIBC are low, but ferritin is high. Rarely it may be necessary to perform a bone marrow biopsy to assess iron stores, but this is necessary only in complex or confusing cases (for instance, just because a patient has a chronic disease does not mean iron deficiency anemia could not also occur as the result of a bleeding ulcer or other significant abnormality). A summary of typical lab test results in ACD is given in the following table. This should be compared with the similar table in chapter 3. Test------------------------------Expected Result hemoglobin-------------------------low MCV---------------------------------normal or low MCHC-------------------------------normal or low serum iron -------------------------low serum transferrin (or TIBC)------low percent iron saturation-----------normal serum ferritin----------------------high Anemia of chronic disease is usually so mild that it does not require treatment. Cases severe enough to cause symptoms may respond to injections of recombinant erythropoietin. Doctors mainly need to know what not to do in treatment of ACD: blood transfusions should almost never be used, and oral or injectable iron should not be given."   I disagree a bit with the author about treatment. It is true that oral iron is pointless, but iron injections or infusions do work well. Here is the table from chapter 3 showing the typical results in iron deficiency anemia: "Test---------------------Expected Result hemoglobin------------------------low MCV---------------------------------low (microcytic) MCHC-------------------------------low (hypochromic) serum iron -------------------------low serum transferrin (or TIBC)------high percent iron saturation-----------low serum ferritin----------------------low"   I thought this information might be helpful, so I wanted to share it.
  6. Hi all,   I am new to this forum and decided to post my current situation with two hopes: that others may have some acquired wisdom they can share, and to also help anyone else out there who may be struggling.   I have had chronic vertigo, inability to concentrate (foggy headedness), inflammation in the glands and inner ear, and sore throat for 17 months now. The symptoms ebb and flow, with some days being more tolerable and the flare-ups making me bedridden.   The symptoms began during the flu season and began with a flu-like illness that developed into the syndrome. I saw two general practitioners who were puzzled and sent me to an ENT.  The ENT diagnosed the vertigo as the type that occurs when the crystals in the inner ear get shaken up and said he 'didn't care' about the chronic sore throat or swollen glands. He sent me to a physical therapist who disagreed with his diagnosis and said the vertigo was likely due to neuritis, or inflammation of the nerve in the inner ear, which is thought to be caused by a viral infection. This is much more likely, but doesn't explain why I cant shake it, and there is no accepted cure for neuritis.   I have been gluten free for several years. (Prior to that, I was a vegetarian and ate massive amounts of wheat gluten daily and so developed Candidiasis (thrush), another saga that involved skeptical or hostile doctors and the necessity to do research and self-diagnosis.)   In the last two weeks I've also developed joint pain in the right hand and my vision is sometimes blurry or 'off'.   The evidence seems to point towards some kind of autoimmune disorder, such as lupus, rheumatoid arthritis or thyroiditis.   I'm now looking into lectins in food and their apparent connection to immune suppression/disorders in some people, but the research is scant.  I'm going to eliminate high-lectin foods (grains, legumes, dairy and nightshades) for a week to see if this impacts the symptoms.   Has anyone ever experienced anything similar, or has any substantive information about the lectin connection?   Thanks so much and so nice to see this forum!   megan
  7. I was just curious whether or not anyone has used this product:   (below is just information on it that I copied/pasted from the Metagenics website)     UltraInflamX® PLUS 360° is a medical food formulated to provide specialized nutritional support for patients with compromised gut function reflective of an inflammatory response as seen in ulcerative colitis and Crohn’s disease. Provided in a low-allergenic-potential rice protein base, this formula is enhanced with antioxidant nutrients, selenium, zinc, calcium, folate, and vitamin B12 to address increased nutrient needs and potential deficiencies in these patients. L-glutamine is added to support intestinal mucosal cells. This formula is acceptable for an enteral diet that excludes allergens. Enteral and exclusion diets are often necessary for extended periods for patients experiencing irritable bowel conditions.   Serving Size: About 2 scoops (53 g) Ingredient Amount Daily Value Calories 210   Fat 6 g   Saturated Fat† 2.5 g   Trans Fat 0 g   Cholesterol 0 mg   Sodium 40 mg   Potassium 450 mg   Carbohydrate 27 g   Dietary fiber 4 g   Sugars 8 g   Protein 15 g   Vitamin A (retinyl palmitate) 2500 IU 50% Vitamin A (beta-carotene) 2500 IU 50% Vitamin C 180 mg 300% Calcium 300 mg 30% Iron 1.5 mg 8% Vitamin D 45 IU 10% Vitamin E 100 IU 330% Thiamin 2 mg 130% Riboflavin 2 mg 120% Niacin 35 mg 120% Vitamin B6 5 mg 250% Folic Acid 80 mcg 20% Vitamin B12 3 mcg 50% Biotin 150 mcg 50% Pantothenic Acid 5 mg 50% Phosphorus 400 mg 40% Magnesium 330 mg 80% Zinc 13 mg 90% Selenium 75 mcg 110% Copper 1 mg 50% Manganese 3 mg 150% Chromium 60 mcg 50% Quercetin 200 mg * L-Glutamine 750 mg * L-Threonine 290 mg * L-Lysine 770 mg * L-Alanine 240 mg * DL-Methionine 175 mg * L-Cysteine 85 mg * Turmeric (Curcuma longa) Rhizome Extract [standardized to 95% (200 mg) curcuminoids] 210 mg * Rosemary (Rosmarinus officinalis) Leaf Extract 100 mg * D-Limonene 100 mg * Ginger (Zingiber officinale) Root Extract [standardized to 5% (5 mg) total pungent compounds] 100 mg * Sulfate (as magnesium sulfate) 50 mg * Ingredients: Rice protein concentrate, rice bran, rice syrup solids, fructose, orange powder, natural flavors, magnesium citrate, medium chain triglycerides, olive oil, L-lysine HCl, calcium citrate, L-glutamine, dipotassium phosphate, magnesium salts of reduced iso-alpha-acids (from hops extract, Humulus lupulus L.), hydrogenated soybean oil encapsulate, L-threonine, silica, malic acid, L-alanine, ascorbic acid, quercetin, turmeric rhizome extract, DL-methionine, d-alpha tocopheryl acetate, guar gum, dicalcium phosphate, L-cysteine HCl, D-limonene, ginger root extract, rosemary leaf extract, magnesium sulfate, zinc gluconate, xanthan gum, niacinamide, rebaudioside A (Stevia rebaudiana leaf extract), biotin, beta-carotene, retinyl palmitate, copper gluconate, pyridoxine HCl, D-calcium pantothenate, niacin, thiamin HCl, riboflavin, chromium polynicotinate (ChromeMate® GTF), cholecalciferol, cyanocobalamin, selenomethionine, and folic acid. Directions: Blend (for no longer than 15 seconds), shake, or briskly stir about 2 level scoops (53 grams) of UltraInflamX PLUS 360° into 8 fluid ounces of chilled water, juice, or acceptable fruit as listed in the dietary guidelines. Follow recommended dosage guidelines (Program Guide) or as directed by your healthcare practitioner. Consume within 10 minutes of reconstitution. NOTICE: THIS PRODUCT IS TO BE USED UNDER THE DIRECT SUPERVISION OF A PHYSICIAN OR OTHER LICENSED HEALTHCARE PRACTITIONER. DO NOT ENGAGE IN ANY DIET SUPPLYING LESS THAN 800 CALORIES PER DAY WITHOUT MEDICAL SUPERVISION. Warning: Excess vitamin A intake may be toxic and may increase the risk of birth defects. Pregnant women and women who may become pregnant should not exceed 10,000 IU of preformed vitamin A (retinyl palmitate) per day. Caution: Do not use if pregnant or nursing or if taking anticoagulants. If taking medication, consult your healthcare practitioner before use. This product is Gluten Free. Formulated to Exclude: Wheat, gluten, soy, dairy products, egg, nuts, tree nuts, fish, crustacean shellfish, colors, artificial sweeteners, and artificial flavors. Contents sold by weight, not volume. Some settling may occur during shipping and handling. Serving size is measured by weight with a scoop included for your convenience. The amount of product contained in 2 scoops may be above or below 53 grams due to variations in handling and product density. ChromeMate® is a registered trademark of InterHealth, Inc. This product contains plant pigments that will stain clothing and surfaces. This product contains no high fructose corn syrup. TAMPER EVIDENT Do not use if safety seal is missing or broken. †Saturated fat content is contributed by a beneficial form of fat, medium chain triglycerides, which have recognized health benefits.   Q. How does UltraInflamX® Plus 360º Medical Food compare to other products or approaches? A. The rice protein base has a lower allergenic potential than many common protein sources, which (along with careful formulation and manufacturing) helps make this product suitable for use with an eating plan to reduce potential GI stressors and inflammatory triggers. This product contains only natural ingredients for a safer long-term approach, and has been clinically reviewed at the FMRC. Q. How does UltraInflamX® Plus 360º Medical Food work? A. This product provides targeted, research-based nutrients to modulate inflammatory and pain processes associated with IBD—with an excellent predicted safety profile. It contains a combination of plant-based ingredients that are designed to work with your body (not against it) to inhibit triggers for inflammation and pain without interfering with health functioning. An unhealthy diet (highly processed foods, low nutrients) and common food sensitivities may also influence gastrointestinal health, inflammation, and related symptoms. This product is recommended for use with a modified elimination diet—a healthful balance that limits consumption of foods with increased allergen potential and reduces dietary chemical exposure. Q. How long is UltraInflamX® Plus 360º Medical Food typically recommended? A. A typical introductory program is 25 days (with a modified elimination diet) to evaluate progress. Some people may report positive changes in just a few weeks, but individual results may vary. This product may also be recommended for long-term support. For best results, follow your health care professional's guidelines. Q. Who would benefit from UltraInflamX® Plus 360º Medical Food? A. People whose quality of life is affected by IBD ( ulcerative colitis, Crohn's disease) and associated chronic inflammation and pain. This formula may offer an advantage for extraintestinal pain and inflammation. Q. Why is UltraInflamX® Plus 360º Medical Food safe? A. Medical foods must contain ingredients that are generally regarded as safe (GRAS) or FDA approved, and Metagenics continually evaluates formula ingredients in concert with current nutritional research for optimal safety and effectiveness. Plus, Metagenics' manufacturing facility has 3 certifications for good manufacturing practices to ensure the highest quality. Key active ingredients in this formula were developed through the ExpresSyn Process® that sets a new standard in clinical certainty for natural products via demonstrated efficacy, bioavailability, and a high level of predicted safety. (This product is not recommended for those taking anti-coagulant medications. UltraInflamX® Medical Food may be an excellent alternative. This product is suitable for those who may be sensitive to lactose or soy. See online catalog for complete allergen information.)  
  8. I know many people have mentioned a neurological connection to their celiac. I am wondering about a few things: A recent spike in my anxiety, the connection between gut inflammation and anxiety, and how much probiotic one should take.    I have had anxiety since high school, but it had always been manageable with the right exercise and work load. But since early October my anxiety has been through the roof. To make things worse, I was fired within weeks of the stress event that sparked the anxiety. Now I am unemployed and unsure of how I will pay rent after this month. NOT helpful to my anxiety (though having time to take long walks, do crafts that calm me, and having the freedom to leave any event when I start to feel antsy is nice).    So, I came across this article on a UCLA study about how probiotics can directly reduce anxiety by improving gut health.   I know that when I take my CeliAct multi-vitamins I feel way better in general. But I am not sure if I am ok to eat yogurt or drink kefir in addition to these probiotic loaded vitamins.   Does anyone know how much probiotic is enough, or how much is too much?   Also, does anyone else experience anxiety as a symptom of their celiac disease? I've been dx'd since 5/11/12 but I know I am still healing. I bought fish oil to try and help fight inflammation. Do you have any other food or vitamine tips that might help lessen anxiety?   (If you can't tell, I don't want to take any prescription drugs to deal with this business...)
  9. Hey! So I'm kind of new to this, but have been lurking for a while, and have a couple of questions...   For the past couple of years I'd been having issues with bloating and D (sorry), tiredness, anxiety and brain-fog, all of which got increasingly bad during last spring (to the point where I was feeling sick when eating, feeling shaky, uncoordinated and, a lot of the time, almost 'drunk' with brain-fog and lightheadedness). I went gluten-free about 2 months ago after lots of internet-browsing, and so far the bloating/D have disappeared, the anxiety and brain-fog have decreased, and I feel better within myself than I have for years!   However, I'm still feeling very tired, and 'weird'. Yesterday and the day before, eg, I had just enough energy to slump around the house all day! Today I had a bit more energy (enough to go for a short cycle) but I'm still feeling quite light-headed, and it's still nowhere near the level of energy I should have. The whole summer has pretty much been a bit like this - I'm due to go back to uni in a couple of weeks, and am feeling a bit apprehensive about having enough energy to cope.   I'm aware I've eaten gluten at least once (max. two times) since going gluten-free, which was definitely a bit of set-back. I haven't been diagnosed (and am really unwilling to go back to gluten for 6 weeks to take the test), so it's difficult to talk about with the doctor. I'm also a little worried because I have a friend who was recently diagnosed with Chronic Fatigue, and it's slightly disconcerting how similar my symptoms are to her's before she got really sick! So, I guess what I'm asking is;   - Which symptoms did you find cleared up quickly, and which stuck around for a while?   - How long did it take you to feel any difference from going gluten-free, and how long did it take you to feel completely better?   - Is there any difference (in your experience/opinion) between Coeliac and Gluten Intolerance, in relation to the above two questions?   - Any other tips/info/inside knowledge for a gluten-free newbie?   Thanks guys! This forum's pretty much been my only source of real info so far, so I'm already pretty grateful.
  10. Hi, I'm new here. I don't have Celiac disease but I'm pretty sure I am gluten intolerant. My stomach pains go away when I eliminate gluten. I've done some on and off gluten-free diet over the past few months. I've recently been on a strict gluten-free diet for a couple weeks now. I've been tested for arthritis which came back negative. However, I do have inflammation in the body and is slowly getting worse (I'm only 32 so my tests results shouldn't be that of a 50 year old). I have recently been experiencing acne (sometimes cystic) on the face, scalp, chest and back for many months. It seems to get worse when I eat gluten foods or it could be coincidental. Does anyone know if this is related to being gluten intolerant or something else? Or perhaps I need to give my body more time to heal?
  11. Hello everyone. I started an account here as I kept coming to this forum during searches of symptoms/PAIN I've been dealing with. I has not been tested and since I currently have no insurance will not be tested for a while. Over the last 13-15 years I've been dealing with some chronic rashes. I sort of remember them from high school but I really just remember the more recent years. I use to have a rash on my wrists that would hang out for 6 months then disappear as suddenly as it appeared. They itch like crazy and lotion and medicine doesn't help. I've also had this one rash that "jumps" from leg to leg and ankle to ankle. I've had it for about 5 years now. It was on my left ankle and where it was the skin is slightly discolored but not enough you'd notice unless looking for it. It's now on my right leg. It was on my shin but that has healed and now is on the side of my bottom leg. It itches like CRAZY. I can lotion it up or allow it to dry out and it still doesn't go away. Scratching it feels good until I stop scratching and realize that there is some blood and it then burns. I only shower ever few days as showering hurts. I don't think I'm allergic to water as it doesn't always hurts but if my rash is currently in a bad state then showering hurts my whole body. Lately my right hand has been swollen (just slightly) with a rash that you can't really see unless you are looking for it as it's almost a skin colored rash. My hand itches SO badly that even putting my hand under running water it feels like the water is scratching my skin for me. My leg had started clearing up during the last few months of my pregnancy but now that the baby is 8 months it's back with a vengeance. Every time I look up about my rash I keep coming to people who have skin issues due to gluten. I'm wondering if anyone else has had these same issues that were cleared up by a strict gluten-free diet. I'm also wondering how I might be able to go about testing without insurance if perhaps places like MedExpress can do skin samples or something instead of having to go to the doctor - does anyone have experience with that or recommendations? I'm in a lot of pain and just at the end of my ropes.
  12. I am an emerging professional distance runner and have suffered from all of the celiac symptoms in the book. I have also had hypothyroidism for about 12 years and have had to increase my dose after every visit due to malabsorption. My symptoms started about 3 years ago when I started running and were almost unbearable, and I have also been suffering from anemia. I only became aware of celiac disease after another runner suffering from the same symptoms was diagnosed. Not knowing much about it, I skipped the blood tests and went straight to the GI. The nurse practioner said it sounded like classic celiac and had no problem getting me in for the endoscopy. When I went in for the procedure, the official "doctor" asked me what my problems were. I told him that I am convinced I had celiac disease, and his reply was, "you don't have celiac." This really concerned me, but I was already hooked up to the IV and prepped. When I called for my results, they said that they were negative, but they found some redness and chronic inflammation that was from gastritis. They said I should come back in for a follow-up and think about getting a colonoscopy. Completely unconvinced and frustrated, I asked to see the results for myself. They sent me the actual pictures from the biopsy, and I spent hours comparing them to other biopsies of people with celiac disease. Clearly, I am not a doctor, but my biopsies looked identical to other biopsies with a celiac disease diagnosis! The vili are definitely blunted and much shorter than they should be. I self-diagnosed myself with celiac disease and went gluten-free for what's been 4 months now. I started feeling almost 100% better after about a month, but now I am having some other problems that are representing a hyperthyroid. I feel that my gut is able to absorb my synthroid much better now, that I am actually overmedicated. This has now brought me back to the frustration of getting the proper diagnosis for celiac disease and seeing a doctor who actually knows about the connection between celiac disease and other autoimmune disorders such as Thyroiditis. I feel really helpless and am looking for some advice as to who I should see. I live in the San Diego area and would appreciate any feedback. Is it possible to just take my biopsy results to another doctor? Please help!