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We Need A New Drug
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8 posts in this topic

What we need is a drug to counter react being glutened. I"d give 100 bucks for one pill or a shot right now! That would be a bargin not to have these flu like symptoms for two days, not even mentioning everything that comes after that.

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They would probably use some kind of bonding agent that contained gluten as well as soy. :)

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They would probably use some kind of bonding agent that contained gluten as well as soy. :)

:lol: OMG! I'm laughing so hard! That is soooo true!

I'm holding out for a Titanium digestive system transplant. I have one in his first year of mechanical engineering with a friend in bio-engineering. I'm hoping to get them working on this soon.

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:lol: OMG! I'm laughing so hard! That is soooo true!

I'm holding out for a Titanium digestive system transplant. I have one in his first year of mechanical engineering with a friend in bio-engineering. I'm hoping to get them working on this soon.

That titanium digestive systems sounds like a dream come true! I want one too! :P

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Ho ho!

Actually today I could use it.

Do try activated charcoal next time, assuming you don't have salicylate sensitivity like I do--I need to come up with a low salicylate alternative. The charcoal absorbs the gluten --as well as everything else--so don't do it all the time. I hear it lessens the cross contamination effect from gluten often down to 1 day. Its a hell of a lot better than 3 days or more...

Meanwhile L-glutamine helps, as does acidophilus, nattokinase, bromelain and papain. And having lots of green veggie drinks. I make mine in a blender: Parsely, lettuce, celery with a bit of water. Its a good pick me up any time actually.

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Can u really tell a difference with the glutamine? i have it and always wondered if it was worth the mild nausea.

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Can u really tell a difference with the glutamine? i have it and always wondered if it was worth the mild nausea.

I would not take it if it made me feel nauseous. I'd use something else if it did cause that effect. Just shows we are all different.

Bea

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I take a gluten blocker that my mom got for me when I don't know if something has any CC on it. It seems to work but I've never tried it with a piece of cake or a big ole cookie.

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    • Hi Alok, I suggest not eating any soy.  Soy is one of the top 8 food allergens in the USA.  Soy has other things about it that are not helpful to us.  Plus it is often sprayed with pesticides that are not so great for people.  Maybe you can try some other food for a while?  Also it might help to wash all your vegetables before using them. Just some ideas, I hope they help.
    • What she said!     The antibody panel is an important part of follow-up!
    • I have Celiac, Hashi's thyroid disease, Sjogren's Syndrome and Reynaud's Syndrome.  All have gotten better, inflammation wise, after 11 years gluten free.  I am very strict with my diet, never take chances if I feel the food is not really gluten free and limit the number of times I go out to eat.  I am not saying I never go out but it is normal for my husband and I to not see the inside of a restaurant for 3-4 months at a time and then I only eat at the places that have never glutened me.  I am lucky in that the state I live in has 3 restaurant chains that are run/owned by Celiac's, so they get it right every time. You have not been gluten free for very long, in reality.  It took me three years to completely rid myself of all symptoms related to the disease.  I was 46 at the time of diagnosis.  I know it is hard to accept that healing can take that long but you have to measure it differently.  Looking back, you should feel better than you did a year ago.  As time goes on, healing slowly takes place until you realize that certain problems have disappeared.  It is not as cut and dried as taking an antibiotic for an infection. http://www.drweil.com/drw/u/ART03424/Elevated-Creactive-Protein-CRP.html  Read this article on elevated c reactive protein. It is by Dr. Weil, who is a Harvard trained physician who chose to go the more natural route to healing people.  All his stuff is interesting.  Yes, your elevated level will most likely come down, as you heal better.  Pay attention to it but don't let it freak you out too much! 
    • Hi Calla, I think the safe answer is 12 weeks on gluten for a blood test.  I am pretty sure they say 2 weeks on gluten for the gut endoscopy.  But usually people/doctors don't want to  do an endoscopy before a positive blood test, so catch 22 there. There's a chance you still have active antibodies in your blood after 3 weeks off gluten.  But nobody can tell you for sure.  If you can get you doctor to test you now and in 9 more weeks if you are negative now, that might work.  If the doctor is willing to do 2 tests, that would be great. The best thing would have been to do all celiac disease testing before going gluten-free.  But sometimes it doesn't work out that way. The University of Chicago celiac center has an FAQ that answers some of your questions. http://www.cureceliacdisease.org/faq/i-dont-have-the-money-to-get-tested-for-celiac-disease-but-a-gluten-free-diet-makes-me-feel-better-is-it-okay-to-start-the-diet-without-being-diagnosed/ Welcome to the forum!  
    • Couldn't have said it better!  
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