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Igg Blood Tests


tina a

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tina a Apprentice

hello. about 6 months ago i was blood tested and found to be intolerant of several foods. dairy, eggs, and gluten/wheat. of course in the beginning i might have slipped in some hidden gluten but i am pretty sure that most of the next 5 months i was totally gluten free as well as dairy and egg free. problem is i don't exactly feel great. i mean i was never feeling too badly to begin with. basically just constipated for about ten years. so not being able to eat gluten a lot of my food is rice oriented. rice bread, rice pasta. at this very moment i am totally constipated. i think i am clogged. i have to do milk of magnesia at least once a week. i have been thinking and i do not have any vegetables in my diet these days. they seem to cause me problems. one of them being that they do not fill me up. if i eat enough to fill me up i feel gassy. any thoughts from anyone? shouldn't i be feeling "better"?

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Jestgar Rising Star

Maybe you shouldn't be eating rice. Try switching to just meat, fruit, and vegetables and see how you feel.

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Mari Explorer

I have had to cope with constipation for years and tho magnesium laxatives helped I found that herbal laxatives did the job - Cascara sangrada or Senna. magnesium laxatives only work in the large intestine while herbal laxatives are better at clearing out the small intestine. A normal person will have the urge to have a bowel movement within an hour after eating. This is because when we eat we immediately produce lots of hydrochloric acid in the stomach to liquify the food and this high acidity also triggers a valve between the small and large intestine to release digested food into the bowel. Increasing the stomach acids by using Betaine HCl with meals or hydrochloric acid drops with meals can help this problem. I also eat grapefruit after eating foods with fats or oils which also helps. And I eat lots of prunes which provide fiber and stimulates bowel movements. You may not be eating enough fiber - I've used gluten-free oat bran, flax seed meal tho many use rice bran with meals. I found some websites which show the amount of fiber in foods and try to get most grom my diet. Eating too much fat or oils also clogs up the intestine if you not able to adsorb it, it makes the intestinal contents very sticky.

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    • trents
      Yes, the yeast could have been cultured on a wheat substrate. But another batch may use a yeast extract cultured on something else that did not contain gluten. These food companies will switch suppliers according to what is the cheapest source at any given time. I take it you are a pretty sensitive celiac.
    • Tanner L
      The regular cheddar and sour cream Ruffles have yeast extract, which is probably the source of gluten.  Pinpointing the exact cause of gluten exposure is always tricky, but I've come to learn my initial reaction to gluten compared to the ongoing symptoms that will occur days, weeks, and sometimes months later.  
    • plumbago
      Yes, that's probably best. (Honestly, that is an extraordinarily high number, I've never seen anything like that. I repeated my blood tests (not taken while pregnant BTW); before giving up cake, pizza, and beer, I wanted to know for sure! You don't wanna mess around with anything while pregnant. Congratulations and best of luck!
    • trents
      Here are the ingredients listed for the regular sour cream and cheddar Ruffles: Potatoes, Vegetable Oil (Canola, Corn, Soybean, and/or Sunflower Oil), Maltodextrin (Made from Corn), Salt, Whey, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Onion Powder, Monosodium Glutamate, Natural and Artificial Flavors, Buttermilk, Sour Cream (Cultured Cream, Skim Milk), Lactose, Butter (Cream, Salt), Sodium Caseinate, Yeast Extract, Citric Acid, Skim Milk, Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Lactic Acid, Garlic Powder, Artificial Color (Yellow 6, Yellow 5), Whey Protein Isolate, and Milk Protein Concentrate. CONTAINS MILK INGREDIENTS. Here are the ingredients listed for the baked ones: INGREDIENTS: DRIED POTATOES, CORN STARCH, CORN OIL, SUGAR, MALTODEXTRIN (MADE FROM CORN), SALT, SOY LECITHIN, DEXTROSE, WHEY, WHEY PROTEIN CONCENTRATE, ONION POWDER, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), MONOSODIUM GLUTAMATE, BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), CITRIC ACID, ARTIFICIAL COLOR (YELLOW 6 LAKE, YELLOW 5 LAKE, YELLOW 5, YELLOW 6), SKIM MILK, NATURAL AND ARTIFICIAL FLAVORS, GARLIC POWDER, LACTIC ACID, DISODIUM INOSINATE, AND DISODIUM GUANYLATE. CONTAINS MILK AND SOY INGREDIENTS   They look a lot the same except for the baked product contains soy. What do you suppose is the hidden source of gluten in the regular Ruffles that is not found in the baked ones? Could you be mistaken in attributing your reaction to the Ruffles? Could it have been from gluten in something else you ate around the same time or even a non-gluten tummy event?
    • Katiec123
      @plumbago on my blood tests I got 4500 and normal should be between 25-30 but they wanted me to continue eating gluten until a endoscopy was done and also biopsies taken. I’ve took it upon myself to cut gluten out today based on the research I’ve done about it during pregnancy 
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