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Soy & Dairy Questions
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I've posted a couple of times before. Briefly, symptoms started in November. Went gluten-free a week later and wasn't prepared to eat gluten until I could have an endoscopy, which in Australia, in the public system, can take up to 2 years.

 

My problems were alleviated with a gluten-free diet, but I also discovered I can't eat any dairy, not even hard cheese, or yoghurt that seemed so soothing in the beginning of gluten-free.

 

I finally got the genetic testing and of the three results, all were positive. I also have Type 1 diabetes, so celiac often goes hand-in-hand. Pretty much a no brainer about what I have, but no 'official' diagnosis. I may pursue it in the future, if I want to damage my gut again, just for a diagnosis. Both my family doctor and my endocrinologist say it's obvious what it is and to stay gluten free.

 

Now I'm wondering about soy. Seems I can tolerate some soy... but maybe not. I'm aware that soy and corn can be a problem. 

 

It seems I can't eat my usual mayo that is made with soya bean oil. I'm not exactly sure if it's the eggs or the oil. I can eat eggs where the yellow isn't very cooked, but not hard-boiled eggs. In the mayo, surely the eggs are raw? I use S&W Mayo made in the USA. Does anyone know if there's some kind of cooking process to make this mayo? 

 

I mostly have mayo with canned tuna (packed in springwater). Surely it couldn't be the tuna, could it?

 

I can eat a couple of soy-based crackers ok, but I've wondered when I've eaten more, if they were responsible for ensuing gastro problems.

 

Yesterday afternoon, I tried a soy latte (I'm missing my decaf lattes). I was ok all yesterday (and almost jumped for joy because it was tolerable to drink), but 24 hours later, I'm having gastro symptoms. I know these will last 24-48 hours, so I'm stuck with it.

 

I'd gone 16 days straight (without being glutened or dairy'd) feeling fantastic with zero gastro issues! I'm only a couple of months into this, so I'm still coming across stuff I could happily eat before, but not now.  

 

My question is... does anyone know the difference in soy content between a couple of crackers, soya bean oil and about 3/4 glass of soy milk? What's in soy that causes the problem?

 

Not that I really want to eat soy, but the occasional soy latte would be nice, but not if I can't tolerate it. 

 

With the non-gluten "intolerances", do they do the same kind of gut damage that gluten does? If not, what kind of damage do they do, if any? 

 

Last question... why does a dairy intolerance rear its head when you first go gluten-free, when dairy was never a problem before? I'd have dairy every day before, but definitely not gluten every day. 

 

Sorry about all the questions in one post. I've been saving them up! 

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    • Hi Alok, I suggest not eating any soy.  Soy is one of the top 8 food allergens in the USA.  Soy has other things about it that are not helpful to us.  Plus it is often sprayed with pesticides that are not so great for people.  Maybe you can try some other food for a while?  Also it might help to wash all your vegetables before using them. Just some ideas, I hope they help.
    • What she said!     The antibody panel is an important part of follow-up!
    • I have Celiac, Hashi's thyroid disease, Sjogren's Syndrome and Reynaud's Syndrome.  All have gotten better, inflammation wise, after 11 years gluten free.  I am very strict with my diet, never take chances if I feel the food is not really gluten free and limit the number of times I go out to eat.  I am not saying I never go out but it is normal for my husband and I to not see the inside of a restaurant for 3-4 months at a time and then I only eat at the places that have never glutened me.  I am lucky in that the state I live in has 3 restaurant chains that are run/owned by Celiac's, so they get it right every time. You have not been gluten free for very long, in reality.  It took me three years to completely rid myself of all symptoms related to the disease.  I was 46 at the time of diagnosis.  I know it is hard to accept that healing can take that long but you have to measure it differently.  Looking back, you should feel better than you did a year ago.  As time goes on, healing slowly takes place until you realize that certain problems have disappeared.  It is not as cut and dried as taking an antibiotic for an infection. http://www.drweil.com/drw/u/ART03424/Elevated-Creactive-Protein-CRP.html  Read this article on elevated c reactive protein. It is by Dr. Weil, who is a Harvard trained physician who chose to go the more natural route to healing people.  All his stuff is interesting.  Yes, your elevated level will most likely come down, as you heal better.  Pay attention to it but don't let it freak you out too much! 
    • Hi Calla, I think the safe answer is 12 weeks on gluten for a blood test.  I am pretty sure they say 2 weeks on gluten for the gut endoscopy.  But usually people/doctors don't want to  do an endoscopy before a positive blood test, so catch 22 there. There's a chance you still have active antibodies in your blood after 3 weeks off gluten.  But nobody can tell you for sure.  If you can get you doctor to test you now and in 9 more weeks if you are negative now, that might work.  If the doctor is willing to do 2 tests, that would be great. The best thing would have been to do all celiac disease testing before going gluten-free.  But sometimes it doesn't work out that way. The University of Chicago celiac center has an FAQ that answers some of your questions. http://www.cureceliacdisease.org/faq/i-dont-have-the-money-to-get-tested-for-celiac-disease-but-a-gluten-free-diet-makes-me-feel-better-is-it-okay-to-start-the-diet-without-being-diagnosed/ Welcome to the forum!  
    • Couldn't have said it better!  
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