Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Some Good News
0

4 posts in this topic

The good news it that my anti-transglutaminatose antibodies have gone down. They were at 78 in December when I went Gluten Free, now they are at 17.5: still over the 16 which marks the upper level of sensibility, but way down.

 

The other good news is that I have finally understood - I think - that I have to eat CAREFULLY. Which does ot only mean gluten-free and no lactose, but eat LITTLE, chew WELL, do not eat right before going to sleep. And keep to BASIC simple food. And for now, no spicy foods, no alcohol. Chicken, some meat, some fish, rice, some veggies, lots of fresh fruit (oranges, apples, ananas...), eggs, some gluten-free ham, home made gluten-free bread and muffins, sometimes quinoa, mais and gluten-free pasta. I have to resort to some processed food (crackers and the like) when I travel, otherwise I try not to. (These are just the recommendations we read in these forums for all newbies, I know, but everyone has to learn the hard way, I suppose...)

 

I still have very bad days, but I have understood it is not only gluten. Eating too much, drinking alcohol and/or eating spicy foods means that I feel like crap the day after even if I had no gluten at all, and I get back to the big D. My bowels are still too frail to absorb any kind of traumatic food. I'm also trying to follow my instincts and go for the things that make my water mouth (the exceptions are cheeses and creams which I still would like to eat but cannot - for now, hopefully).

 

I also keep a food diary related to symptoms, extremely useful.

 

My energy levels are generally much better. Still not what I would like them to be, but definitely better..

 

 

 

 

 

0

Share this post


Link to post
Share on other sites


Ads by Google:

One of the few good things about celiac disease is that it teaches us to eat mindfully :) . that eating is not something that is done by just stuffing something in one's mouth and passing it down the esophagus while watching TV AND reading a book.  That you have come to this realization, that we are what we eat, that food is designed to nourish the body and we have to give OUR bodies the food they need rather than whatever is closest or everybody else is eating, is one of celiac disease's free gifts.   And then the better you feel the more aware you become.  It is all good.  Congratulations on this milestone :)

0

Share this post


Link to post
Share on other sites

Thank you Mushroom. Very wise words:-)

I've been travelling for two days in France and I'll be travelling again in April for two weeks. This means bringing crackers and stuff to keep up... buying lots of apples... and basically, either choosing the restaurants, or if I cannot do that, eating at least something sure BEFORE I go to the restaurant where everybody else is meeting. I've found my friends most accomodating until now. But what I mean is, dt's easier to eat little... and say "no thanks, no dessert" or "water is fine, thanks" with a smile! It means I have to take responsability for what I eat: I mean - of course I do that, but even if my friends are generally accomodating I cannot expect ten people to eat where I want. So I'll eat before, bring along crackers and just have a salad at the table without making a big deal out of it and without expecting people necessarily to get worried about me. It's my problem, not theirs, so I have to get organized...

1

Share this post


Link to post
Share on other sites

The good news it that my anti-transglutaminatose antibodies have gone down. They were at 78 in December when I went Gluten Free, now they are at 17.5: still over the 16 which marks the upper level of sensibility, but way down.

 

Just curious, is this U/mL or some other unit of measurement? On my ttg-iga tests it says the reference area is <7 (U/mL), so I'm curious, do different labs use different reference areas..??? Or are we talking different units of measurement here?

 

Anyways, good to see that the numbers are coming down. 

 

I still have very bad days, but I have understood it is not only gluten. Eating too much, drinking alcohol and/or eating spicy foods means that I feel like crap the day after even if I had no gluten at all, and I get back to the big D.

 

This is my experience as well, I am 99,9% sure that I do not consume any gluten, but sometimes I still feel crap afterwards. Haven't found any patterns yet, but I am suspecting that I should stay away from pancakes and tacos and rather eat soup and wok dishes.

 

I also keep a food diary related to symptoms, extremely useful.

 

I talked to a nutritionist who recommended me to do the same, so that's probably a good idea.

 

My energy levels are generally much better. Still not what I would like them to be, but definitely better..

 

Good to hear. Read that you are traveling, I hope you're trying to stay away from stress as much as you can. Last week I ignored the advice of my GP and overdid it because I was feeling more energetic. I ended up getting a cold and woosh, I was dead tired again. I guess we're more susceptible to illnesses while the TTG levels are up. Just a friendly warning:-)

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,345
    • Total Posts
      920,488
  • Topics

  • Posts

    • Karen, the iodine test was a test for DH used in the 'olden' days. Iodine would be swabbed onto a spot and then it would be covered with a bandage. If someone had DH the iodined area would break out in lesions. I don't know how but we do know iodine can activate the antibodies. That is why some of us with DH have to avoid iodine in foods until the antibodies have cleared the dermis. OP, if you haven't been tested for celiac you should be and if you have active lesions a biopsy done next to a lesion by a DH knowledgable dermatologist may help in diagnosis.
    • The gluten-free diet (GFD) is the only validated treatment for celiac disease (celiac disease), but despite strict adherence, complete mucosal recovery is rarely ... View the full article
    • What's an " iodine test"?  Haven't heard doctors doing that to diagnose DH.
    • Hello! I've just been given my blood results and told they are highly suggestive of coeliacs but will have to wait till next month to see the gastroenterologist and who knows how much longer for a biopsy. My igA, igG and tissuetrans igA were all over 250 and tissuetrans igG was the only one that was normal. These results don't mean much to me yet but I'm told they are very high. I'm now quite fearful of how much damage I've gone to myself. I've had stomach problems for 25 years (just turned 40) and have often steered clear of too much bread and pasta for how bloated it made me feel but the symptoms were always vague and inconsistent so I kept eating. I had a couple of boats of gastro in the past few months (thanks kids) which I took a lot longer than normal to recover from which looking back may have been related. Then last Friday I had a blowout with wine, cheese, crackers, pizza and chocolate cake. I'm sure I've probably had blowouts like that before but I have never felt so sick before and am still slowly recovering. This is what finally prompted me to go back to my GP after being fobbed off so many times over the years. So I guess my question and my concern is whether there is still  chance of a false positive with levels like this? I worry what else it might be if not coeliac. I'm also worried that I may have done so much damage to myself that I will have several disorders going on! I'm also still recovering from last Friday and wondering when I'm going to feel better. I've stayed off gluten and dairy since my blood result a couple of days ago but feel like I'm allergic to food in general.  Thankyou!!    
    • Here's what the Klondike Bar makers say on the FAQ page of their website (August 2016): Are your products gluten free? Nope. They are not. We have not validated for gluten free. We do not operate allergen-free manufacturing sites, however we do have allergen management programs in all our facilities. The intent of these programs is to avoid unintentional cross-contamination of allergens between products. Our product labels adhere to the FDA’s strict regulations regarding declaration of ingredients and allergens. We do not use the terms “Natural” or “Artificial Flavorings” to hide the existence of any allergens. RECIPES CAN CHANGE. We strongly recommend that allergic consumers refer to ingredient declarations EVERY TIME they purchase processed foods.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,415
    • Most Online
      1,763

    Newest Member
    Ails123
    Joined