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I Am New At This

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Hello I am new at trying to be gluten-free. I had never heard about celiac disease before a few months ago. For years I have been sick and doctors never could figure out what was wrong with me. I had all the main celiac disease symptoms. The past two years I started gaining weight drastically. I had always been underweight and then all of a sudden I gained almost 30 pounds! To make a long story short I heard about celiac disease went gluten-free and felt a lot better. Then I ate Glutten and got the blood test and it came back Neg. But I know that does not mean much. So I went back to being gluten-free and I have lost almost all my weight in a few short weeks. I have been reading the messages and most people seem to gain weight when they eat gluten-free. I think all my weight was water weight I was swollen everywhere. You couldn't even see my ankels! Is this a symptom for celiac disease? I have been very careful at what I eat and notice that I get puffy if I make a mistake like eating out. I have given up eating out all together. I try salads and they still make me sick. Everything except eating what I make at home.

--My question is can celiac disease cause a person to gain water weight?

I am just curious, I know I have not been diagnoised by a doctor but I think they way I feel going gluten-free speaks for itself.

thanks for your advice


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It is difficult to think about going back on to a normal (gluten-containing) diet if you feel better gluten-free.

However, the only real way to find out if you have celiac disease & not another condition is to eat a normal diet and be tested then for celiac disease.

As you had been gluten-free before you had a test before this may mean you had not had sufficient gluten to cause a reaction.

However, it may be that you do not have celiac disease & the test showed that.

For information about how much gluten is needed prior to a test for celiac disease please see:

It is a shame if you feel you cannot eat out because you are frightened of eating gluten but if you do not have celiac disease at all and your problems are due to something else which can be resolved you should be able to eat out OK.

If you do have celiac disease then a local celiac disease support group should help you find a safe place to eat gluten-free.

Some people who are overweight can be diagnosed with celiac disease.

I have not heard of a GFD causing weight loss through water loss.

For a proper diagnosis you may wish to talk to your doctor and go back on a normal diet for long enough to have a gluten reaction and be tested again for celiac disease.

If this is negative again you may want other tests to find out what is actually the cause of your problems.


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Hi KayJay:

I do not know if water weight is a symptom of celiac disease or not but given the fact that you lost the weight that is a good sign and I wouldn't be worried abou it :)

I am sure you know that because you were gluten-free before the testing is maybe the reason the test came back negative. However I was eating gluten before/during my testing (except for some foods that made me very ill, I tended to stay away from those) and my test still came back negative. My GI doc now tells me that sometimes when a person recently develops a disease it sometimes does not register at first, basically it needs time to show up in blood-work or of course damaged villi in the small intestines.

Since you are currently gluten-free and it sounds like you did not get a proper diagnosis I would recommend Enterolab. They perform stool panel tests, which are more sensitive than blood and you DO NOT have to be on gluten for them to be accurate. But in my opinion an improvement on a gluten-free diet is a test in itself, if you did not have celiac disease/gluten sensitivity the diet would not make a difference in your health!

I do hope you are feeling well and continue to do so....


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    • As for eating out, I have found anywhere in the UK that in even semi-decent restaurants I can tell them exactly what I want. Look through their menu and pick things you like and tell them what you want and how to cook it. Most decent chefs will like a change and a challenge and I have been pleasantly surprised with the help that they have given. After a while you will have list of decent restaurants that you can trust. Usually I ask for a rare staeck cooked in Corn oil or olive oil with boiled potatoes and non-buttered veg. If you starts thre the chef usually gives other suggestions but make sure he/she is well aware of basic coeliac gluten cross contamination in kitchen, esp deep fat fryers.
    • Hi plumbago, No, D is not a symptoms only associated with severe celiac disease damage, if that's what you are thinking.  Every time we ingest gluten the immune reaction is kicked off again, and the damage starts all over.  If we ingest gluten daily, the immune reaction never stops, and we end up  with significant damage.  If we stop eating gluten, the immune reaction will decrease over time, and the damage will decrease also.  Healing will also happen as well. The moral of the story is Stop Eating Gluten!
    • Hi Ken. I know how you feel. I am Coeliac (UK!) with multiple intolerances and it has taken me meny years to isolate exactly what the problem foods are. I cannot really advise you what to eat or to avoid as everyone is different but I can suggest you "go back to basics" - in other words absolutely no processed foods even those that are heavily advertised as Gluten Free etc etc - just have a good look at what is in them. Basic food, cooked from scratch is healthier and much easier to isolate foods that you may be intolerentto. I cannot eat: Gluten, including Oats, all dairy, eggs (whites are worse than yolks), soya (a real b---h), preservatives (phosphates, sulphates, sulphites -which rules out 99.9% of wines and most bottled drinks) and various veg/fruits including butternut squash, cashews, grapes, pears, leeks, Celery (sulphites) and artificially "smoked" meats and stock cubes (I keep all bones and make my own stock, free!). I now cure my own bacon (simple - belly pork with dry cure of rock salt and molasses/demarara sugar for 5 days in fridge) but stay away from all pre-packed sliced meats which are full of preservatives) and the only bread I can eat is Seattle Brown Loaves. Keep well away from "E" numbers and any foods that require processing in their production and beware of "Vegetable" oil which is usually soya. Use Corn oil, Ghee (salted butter melted in a pan, remove the scum which is the protein and you are left with a golden liquid) or walnut/coconut oils. Also beware of Crisps/Chips (USA term). Most are sprayed with some liquid prior to cooking and only one type does not affect me - Kettle Crisps/Chips, low salted only NEVER take artifical flavourings in any foods - hidden in E numbers. If I do eat any of the above the symptoms are basically the same, headaches, wind, tiredness, migraines and a feeling of "low" almost depression but not quite as bad. Can last for up to 5 days but usually 1/2. It is really the caveman diet - absolutely no fast foods. I can make myself a meal in a few minutes with anything I have in the house. I eat any meats, most veg (onions, carrots, garlic, peppers, potatoes, of course, green veg etc). A wok is good to have as is a pressure cooker for making stock out of bones. Menus: Breakfast, bacon, fried potatoes, onions peppers. Tea with Honey and Coconut cream (coconut a gem!) and Seattle bread toasted (best that way with "Pure" Sunflower spread) . Lunch: soup, toasts and meat of some kind. Apples, oranges etc Dinners: staples of potatoes, pastas (Gluten free of course), rice, meats, veg, fish. Never concern yourself with what you cant eat, concentrate on what you can and I enjoy cooking my own food and I can also prepare a dinner party and nobody knows it is designed for me! Best of luck, it is a change of lifestyle for the good. Excuse ramblings at times as I keep remembering things as I write.
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