Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Reaction Time

mjbonsais

Recommended Posts

mjbonsais Rookie
mjbonsais
Posted

I know that I've read on one of the celiac disease sites where gluten ingestion symptoms can be delayed and then show up weeks down the road- maybe it was on this site that I read this but not positive.

I would suspect gluten sensitivity perhaps. As mentioned in an earlier posting, you may very well have other food intolerance issues. Look at all the food you are eating every day and write it down in a ledger. Show the reactions your body is giving you and write the symptoms/date too.

I have been doing this and I can see that my having a yeast intolerance will be increased by sugar intake or fermented foods as well. I am now avoiding corn syrup and vinegars. Vinegars are fermented and they are included in mustard, pickles, mushrooms etc..... I had been drinking regular soda free of caffeine but it contained high fructose corn syrup! Definite NO for me. Corn syrup is in canned tomato sauces as well. Once again, you need to read the ingredient labels. Torula yeast is also used in many processed foods. < yet another reason to begin the natural food processing route.

I could go on an on but just wanted to voice my thoughts. What better way to learn than from each other.

Hugs

Mary Jo

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,166
    • Most Online (within 30 mins)
      7,748
    Morrelle
    Newest Member
    Morrelle
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • ValerieC
      Guide to colleges for celiac disease

      By ValerieC · Posted

      Does anybody know of a guide that ranks reevaluates universities and colleges in terms of their accommodation of celiac disease or food allergies?   Thanks in advance for any leads! Valerie 
    • thejayland10
      TTG IgA and IGA elevated mildy

      By thejayland10 · Posted

      thank you, i have been doing that the last few weeks and will continue to do so. I had not had my ttg iga checked since I was diagnosed 14 yrs ago so I am not sure if they ever dropped below the 15-20 range.    all my other labs are completely normal but I am concerned that this may be signs of refractor celiac or something else since I'm so careful with gluten-free diet 
    • Scott Adams
      TTG IgA and IGA elevated mildy

      By Scott Adams · Posted

      Around 9% of celiacs cannot tolerate any oats, even gluten-free oats. It might be worth eliminating them for a few months, then get re-tested.
    • thejayland10
      TTG IgA and IGA elevated mildy

      By thejayland10 · Posted

      I only eat certifed gluten-free products but a lot of which are processed. Could there be trace gluten in those or is that very unlikely? 
    • Scott Adams
      TTG IgA and IGA elevated mildy

      By Scott Adams · Posted

      For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes (you may want to avoid oats):    
×
×
  • Create New...