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Reintroduce Gluten


christtheking

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christtheking Contributor

This from York Labs:


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pixiegirl Enthusiast

I'm a total newbie here and new to gluten-free as well so I probably shouldn't be answering this, but if you have celiac its not an allergy so that information wouldn't apply, however if you only have a wheat allergy then perhaps it might apply to your situation.

susan

darlindeb25 Collaborator
<_< and on the other hand----some times an allergic reaction to something is mild the 1st time and keeps getting worse after each reaction--my son was allergic to pediamyacin--the 1st reaction was mild hives--the 2nd reaction months later was more pronounced hives and the 3rd time and last--he borke out in huge hives that covered his body and i refused to give him that medication ever again--as for us--we all know that we may go months without any gluten and when we do get some---we are sick and not just for a day--sometimes over a week or longer----i dont put any stock in that report--they would have to prove that to me on someone else--not me ;) deb
kabowman Explorer

I have seen this statement and have wondered the same thing. All my tests for celiac disease came back normal/negative. My allergy tests have shown these are not "true" allergies so I look at them as intolerances. My docs have all said that I will never be able to eat these foods again. Wow that I have figured this all out and feel better.

Right now, I am not hoping for the adding back in to the diet but do plan to try some of the foods after a full year. I still have occasional problems - all due to cross contamination while out or with other people that come into our house and are not as careful as we are.

Also, my reactions have gotten more severe, not less so that leads me to believe the docs just might be right.

-Kate

tarnalberry Community Regular

gluten intolerance is not an allergy - the same rules do not apply.

kvogt Rookie

I believe this is generally true for IgG mediated allergies, which is what York tests you for. Gluten sensitivity is predominately IgA mediated. There is also the genetics issue. If you try this, your anatomy may well tell you loud and clear how successful you are. If you are asymptomatic, you won't get the message and may cause yourself a lot of trouble.

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    • trents
      You might consider asking for a referral to a RD (Registered Dietician) to help with food choices and planning a diet. Even apart from any gluten issues, you will likely find there are some foods you need to avoid because of the shorter bowel but you may also find that your system may make adjustments over time and that symptoms may improve.
    • Ello
      I wish Dr’s would have these discussions with their patients. So frustrating but will continue to do research. Absolutely love this website. I will post any updates on my testing and results.  Thank you
    • trents
      Losing 12" of your small bowel is going to present challenges for you in nutritional uptake because you are losing a significant amount of nutritional absorption surface area. You will need to focus on consuming foods that are nutritionally dense and also probably look at some good supplements. If indeed you are having issues with gluten you will need to educate yourself as to how gluten is hidden in the food supply. There's more to it than just avoiding the major sources of gluten like bread and pasta. It is hidden in so many things you would never expect to find it in like canned tomato soup and soy sauce just to name a few. It can be in pills and medications.  Also, your "yellow diarrhea, constipation and bloating" though these are classic signs of a gluten disorder, could also be related to the post surgical shorter length of your small bowel causing incomplete processing/digestion of food.
    • Ello
      Yes this information helps. I will continue to be pro active with this issues I am having. More testing to be done. Thank you so much for your response. 
    • trents
      There are two gluten-related disorders that share many of the same symptoms but differ in nature from each other. One is known as celiac disease or "gluten intolerance". By nature, it is an autoimmune disorder, meaning the ingestion of gluten triggers the body to attack it's own tissues, specifically the lining of the small bowel. This attack causes inflammation and produces antibodies that can be detected in the blood by specific tests like the TTG-IGA test you had. Over time, if gluten is not withheld, this inflammation can cause severe damage to the lining of the small bowel and even result in nutrient deficiency related health issues since the small bowel lining is organ where all the nutrition found in our food is absorbed.  The other is NCGS (Non Celiac Gluten Sensitivity or just "gluten sensitivity") which we know less about and are unsure of the exact mechanism of action. It is not an autoimmune disorder and unlike celiac disease it does not damage the lining of the small bowel, though, like celiac disease, it can cause GI distress and it can also do other kinds of damage to the body. It is thought to be more common than celiac disease. Currently, we cannot test for NCGS. Celiac disease must first be ruled out to arrive at a diagnosis of NCGS. Both disorders require elimination of gluten from the diet.  Either of these disorders can find their onset at any stage of life. We know that celiac disease has a genetic component but the genes are inactive until awakened by some stress event. About 40% of the general population has the genetic potential to develop celiac disease but only about 1% develop active celiac disease. The incidence of NCGS is thought to be considerably higher. I hope this helps.
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