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"Cross Reactivity"
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If there is no cross-reactivity to gluten, then I would like to see your arguments against it. The arguments that you have used so far do not sound very convincing to me.

Then, I am sorry, but you did not read the articles very carefully.

Clearly, you are unmoved by proven science and stuck on this idea?

That's fine. But please do NOT present it as valid science when there is no supporting research or evidence to back it up.

Thank you.

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Here are the facts:

1. The term cross-reactivity does exist. Cross-reactivity to gluten is being researched.

2. Some people develop gluten-like response to foods that do not have gluten, especially grains, dairy and starches. There should be more research, and there should be more peer-reviewed articles in the future. I believe this research on gluten in on-going on in many countries just as we discuss it here. People who are trying to follow a Gluten Free diet have to be aware of it.

Could you please disprove the facts I have stated above?

1.Dragons, wizards and magic wands are terms that exist. Doesn't make them real.

Can't really disprove #2. Sure people get gas & bloating ( or gluten type reactions) from other foods. Sure there should be more research. Sure you " believe" there is research in other countries. Sure people should be aware of research in other countries.

None of that proves much. Certainly not " cross- reactivity".

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1.Dragons, wizards and magic wands are terms that exist. Doesn't make them real.

Can't really disprove #2. Sure people get gas & bloating ( or gluten type reactions) from other foods. Sure there should be more research. Sure you " believe" there is research in other countries. Sure people should be aware of research in other countries.

None of that proves much. Certainly not " cross- reactivity".

Great, then what, according to peer reviewed research, causes "secondary intolerance"?

Why some people who go on a gluten-free diet develop lactose intolerance, grain intolerance, soy intolerance, etc.?

Why does it happen as soon as they go off gluten?

Why don't they develop intolerance of meat or vegetables? I would like to see at least one person who has developed intolerance of cruciferous vegetables while going gluten-free. To my knowledge (and this is my opinion), it has never happened.

What is the explanation behind the fact that many people (like myself) developed "intolerance" for millet, amaranth , rice and other grains that are gluten-free?

I know only two theories that explain that. One is "cross-reactivity" that is a theory and, as we all know now, the research is not peer reviewed, but it makes total sense to me. The other one is closely connected. If you know any other theories that explain the mechanics why there are very specific intolerance that develop on gluten free diet, please let me know. Of course, it should be in APA format and all research has to be peer reviewed. However, even if it is not peer reviewed, I would love to hear it.

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Then, you did not read the articles very carefully.

Clearly, you are unmoved by proven science and stuck on this idea.

That's fine. But do NOT present it as valid science when there is no supporting research or evidence to back it up.

Thank you.

I love science. I love reading scientific articles.

Let me ask your opinion as well: what, according to peer reviewed research, causes "secondary intolerance"?

Why some people who go on a gluten-free diet develop lactose intolerance, grain intolerance, soy intolerance, etc.?

Why does it happen as soon as they go off gluten?

Why don't they develop intolerance of meat or vegetables? I would like to see at least one person who has developed intolerance of cruciferous vegetables while going gluten-free. To my knowledge (and this is my opinion), it has never happened.

What is the explanation behind the fact that many people (like myself) developed "intolerance" for millet, amaranth , rice and other grains that are gluten-free?

I know only two theories that explain that. One is "cross-reactivity" that is a theory and, as we all know now, the research is not peer reviewed, but it makes total sense to me. The other one is closely connected. If you know any other theories that explain the mechanics why there are very specific intolerance that develop on gluten free diet, please let me know. Of course, it should be in APA format and all research has to be peer reviewed. However, even if it is not peer reviewed, I would love to hear it.

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By the way, there is a much simpler explanation than cross-reactivity. Celiacs have a lot of food antibodies in general. Eating foods you're sensitive to can cause inflammation, which increases intestinal epithelial permeability and allows gluten better access to the lamina propria where it can wreak its havoc.

I would love to know your opinion:

What, according to peer reviewed research, causes "secondary intolerance"?

How do celiacs get thouse antibodies?

I have been drinking milk and having dairy producst all my life and right after going gluten free, how did I get so many antibodies?

Why some people who go on a gluten-free diet develop lactose intolerance, grain intolerance, soy intolerance, etc.?

Why does it happen as soon as they go off gluten?

Why don't they develop intolerance of meat or vegetables? I would like to see at least one person who has developed intolerance of cruciferous vegetables while going gluten-free. To my knowledge (and this is my opinion), it has never happened.

What is the explanation behind the fact that many people (like myself) developed "intolerance" for millet, amaranth , rice and other grains that are gluten-free?

I know only two theories that explain that. One is "cross-reactivity" that is a theory and, as we all know now, the research is not peer reviewed, but it makes total sense to me. The other one is closely connected. If you know any other theories that explain the mechanics why there are very specific intolerance that develop on gluten free diet, please let me know. Of course, it should be in APA format and all research has to be peer reviewed. However, even if it is not peer reviewed, I would love to hear it.

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And I state this unequivocally as someone who has developed reactions to many foods since going gluten free. I do not term them cross-reactivity. I term them additional intolerances, many of them developed because I had a leaky gut which allowed larger molecules of these foods to filter into my bloodstream and be attacked by T-cells which were put on guard and created a hyper-sensitivity in my body to what it perceived to be alien invaders. I state this not as fact, but as my opinion.

Okay, I am very familiar with the leaky gut syndrome (just listened to an hour lecture about it) and here is my question: why only certain foods create hyper-sensitivity in your (and my) body?

Why don't I know at least one celiac who developed hiper-sensitivity to meat or cruciferous vegetables?

I too developed hiper-sensitivity to many different foods and cannot eat much.

Have you ever tried looking for the answers? Have you ever seen any research that would offer a reason why it is so?

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Some people DO have a problem with cruciferous vegetables. Read the food intolerance section.

Some people cannot DIGEST MEAT. It means they lack sufficient enzymes to do so.

You seem to know very little about the digestive process and you are quick to assume things as a result. IMHO

It's not necessarily that the antibodies "just developed" right after going gluten free-- it is possibly because when you REMOVED the gluten from your diet, your other intolerances became more evident to you. How lousy did you feel before you went gluten-free?? I drank milk and ate cheese out the ying- yang before I was DXed as a celiac, and I had horrible symptoms all the time. But I did not KNOW it was from dairy, TOO! I knew my gut was messed up, but I did not know why. I took out both gluten and dairy and I STILL FELT LIKE HELL for MONTHS.

THE GUT NEEDS TO HEAL.

Actually, I am also intolerant of soy--and in fact, all legumes. Not any other grains.

As for dairy, secondary lactase deficiency results from injury to the small intestine that occurs with severe diarrheal illness, celiac disease, Crohn's disease, or chemotherapy. This type of lactase deficiency can occur at any age but is more common in infancy.

Celiac disease blunts the villi in the small intestine. The tips of the villi produce lactase, which is the enzyme that digests lactose. For some, this means a secondary lactose intolerance--with gluten intolerance being the primary.

Okay so far?

now, IN TIME, the majority of celiacs can resume dairy products when the villi heal. Some cannot.

Some people develop an intolerance to soy which has no explanation

I can find. Believe me, I have read about this disease process for 3 years. Some suggest it is because soy is used so freely in products we consume regularly (like wheat gluten is) and therefore, some develop an intolerance for it. That is how food intolerances work--how much are you eating any one food? That food could become an issue. This is why Elimination and ROTATION diets help people recover.

If you cannot digest potatoes or whatever else is bothering you right now--and you list mainly carbs and starches-- it is likely because your digestive tract is inflamed.

They are the most difficult to digest--for most people.

from the Harvard Medical School:

"December 2010 guidelines from the National Institute of Allergy and Infectious Diseases (NIAID) explain how to distinguish a food allergy from a food intolerance. The difference: Food allergies are orchestrated by the body's immune system; food intolerance results from an inability of the gut to digest food normally.

An allergy is the immune system's overreaction to a normally harmless substance. The resulting symptoms may include lightheadedness; itching, hives or rash; swelling of the lips, tongue and throat; and nausea, vomiting and intestinal upset, including cramping and diarrhea. Many foods are associated with allergic reactions, but 90% of all cases involve milk, eggs, peanuts, tree nuts, fish, shellfish, wheat or soy.

Rarely, a food allergy will trigger a life-threatening, whole-body reaction known as anaphylaxis, in which the breathing passages narrow and blood pressure drops sharply, causing shock, loss of consciousness and sometimes death.

People with food allergies must avoid the dietary culprit. But in case of accidental exposure, a self-injecting device (EpiPen, Twinject) can dampen the reaction until medical help arrives.

As for food allergies starting in adulthood, it's not common, but not rare, either.

When a food allergy is suspected, the NIAID guidelines recommend two tests to narrow the field of potential culprits: A skin-prick test and a blood test.

Unlike food allergies, food intolerance usually results from the inability to digest or metabolize a food completely. The symptoms -- gas, bloating, nausea and diarrhea -- overlap those of irritable bowel syndrome, making diagnosis tricky.

Food intolerances are varied, but some common types are lactose (milk sugar) intolerance, impaired complex carbohydrate digestion and gluten intolerance.

If you have troublesome reactions to certain foods, it's important to determine what your problem is. If it's a food allergy, you may have to avoid the food trigger or risk anaphylaxis or gastrointestinal damage.

But if your problem is a food intolerance, you can safely experiment with dietary changes for symptom relief. One way or the other, you can expect to enjoy food once again."

Does this help at all?

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"I believe this research is ongoing on in many countries just as we discuss it here"--again, WHERE EXACTLY? Do you have ANY SUBSTANTIAL evidence to support this statement?

I know that gluten intolerance is being researched in Sweden. I also know that in Italy they are working on producing gluten-free wheat. I have read about it from Dr. Vikki's website.

"There are food intolerances. Skylark and Mushroom and I have explained it to you and Skylark has graciously provided you with ample research to support this information."

I actually read all the articles Skylark provided. There is some very solid research there. However, none of it disproves the theory of cross-reactivity.

Read the supported evidence.

I have.

If you choose to ignore it, that's your business.

I have read it.

"But here is the bottom line, you can't just take things off the internet--advertisements and blogs--and suggest they are PROOF."

I agree. I do not think they are PROOF. I think they offer a theory that explains developing secondary food intolerance by providing details about cross-reactivity to gluten. If you know any research that would explain the fact that some people who go on gluten-free diet develop additional food intolerance, please let me know. It would be very helpful.

"That is not only wrong-- it is misleading to the newly diagnosed who come to this forum looking for answers and help."

I have made a suggestion to the person who asked the question to go off all grains and potatoes and try an elimination diet. What is the danger in doing this? Nothing - no potatoes and no grains for a month.

The worst that can happen is she (or he) will miss potatoes.

The best thing that can happen to her is that she will cure her acid reflux, because this is how I did it.

As soon as I went for elimination diet, I no longer had acid reflux (and this was my official diagnosis).

I still have my gastric erosion, but it is healing.

I understand that you care and you are trying to be helpful, but I would like you to know: your tone in your messages to me personally is beyond unfriendly. It is unacceptable. I believe I do not deserve this kind of treatment.

If your intention is for me to stop postings on this forum, I believe it is not being very helpful, since I am myself a celiac sufferer.

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I understand that you care and you are trying to be helpful, but I would like you to know: your tone in your messages to me personally is beyond unfriendly. It is unacceptable. I believe I do not deserve this kind of treatment.

If your intention is for me to stop postings on this forum, I believe it is not being very helpful, since I am myself a celiac sufferer.

You have got to be joking. How am I being "unfriendly"?? I am trying so hard to answer your questions and explain what you asked to be explained.

I even asked a scientist among us to provide information for you to read because I want to help you understand. I am--in the words of many members on here, if I may say so with a humble tone--a voice of reason and kindness.

I think I have been beyond gracious in my attempts to help you understand the concept of secondary food intolerances. Nowhere do I adapt a tone that is discourteous or unfriendly.

Did you read the last post I wrote in response to your question about food intolerances and how they develop?

I took time to try and help you and I do not see how that is anything but kind. Accusing me of such things is an attack on me personally.

I refer you to the Board Rules.

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I know that gluten intolerance is being researched in Sweden. I also know that in Italy they are working on producing gluten-free wheat. I have read about it from Dr. Vikki's website.

If you know any research that would explain the fact that some people who go on gluten-free diet develop additional food intolerance, please let me know. It would be very helpful.

Again, how is this first statement RELEVANT to "cross-reactivity theory"?

Dr. Vikki--same source. AGAIN.

I explained it ABOVE--any good celiac research material explains it.

I am very sorry you are unwilling or unable to see what we are telling you. If your dietary exclusions help you recover--then, that is all that matters.

But it is not acceptable practice on the forum to make statements as facts when they simply are not so. That is what we have asked you to stop doing.

I apologize to the OP who asked for help and had her thread hijacked. It was not my intention. I asked a question about a source and this is what happens sometimes.

I wish you well.

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A healthy discussion is always a welcome thing here, but when the argument overshadows the discussion, perhaps it's time to stop :D

Please review our Board Rules:

http://www.celiac.com/gluten-free/index.php?app=forums&module=extras&section=boardrules

Do not be abusive or otherwise out of line towards other board members. Show respect for each board member, no matter what you think of their views. This is not a place to quarrel.

Do not promote your own business, Web site or products--even if they offer free services. The proper place to post your Web site, business or other services is in your profile, not in your signature block or in posts.

Do not spam the boards (i.e., post the same thing in multiple topics or areas of the board to bring more attention to your post), or bump posts up to bring more attention to them (Wikipedia definition of "bumping": Someone wishing to keep a thread on this first page, or bring an old thread back to it will post a reply to it purely to do this).

No Trolling. Wikipedia definition of trolling: "In Internet terminology, a troll is often someone who comes into an established community such as an online discussion forum, and posts inflammatory, rude, repetitive or offensive messages designed intentionally to annoy or antagonize the existing members or disrupt the flow of discussion, including the personal attack of calling others trolls. Often, trolls assume multiple aliases, or sock puppets."

Any claims you make here should be based on legitimate sources, or be expressed as opinion, experience, or inquiry. You should remain on topic and be consistent with the theme of the forum as a whole.

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I would love to know your opinion:

What, according to peer reviewed research, causes "secondary intolerance"?

How do celiacs get thouse antibodies?

I have been drinking milk and having dairy producst all my life and right after going gluten free, how did I get so many antibodies?

Why some people who go on a gluten-free diet develop lactose intolerance, grain intolerance, soy intolerance, etc.?

Why does it happen as soon as they go off gluten?

Why don't they develop intolerance of meat or vegetables? I would like to see at least one person who has developed intolerance of cruciferous vegetables while going gluten-free. To my knowledge (and this is my opinion), it has never happened.

What is the explanation behind the fact that many people (like myself) developed "intolerance" for millet, amaranth , rice and other grains that are gluten-free?

I know only two theories that explain that. One is "cross-reactivity" that is a theory and, as we all know now, the research is not peer reviewed, but it makes total sense to me. The other one is closely connected. If you know any other theories that explain the mechanics why there are very specific intolerance that develop on gluten free diet, please let me know. Of course, it should be in APA format and all research has to be peer reviewed. However, even if it is not peer reviewed, I would love to hear it.

These are all great questions. None have answers but there are many more theories than you have considered, most with better evidence than cross-reactivity.

As far as peer review, peer reviewed literature is more limited and difficult to read but if you largely stick to it you will avoid falling into the traps that tend to catch non-scientists. Articles like the ones from Cyrex are all over the Internet. They are pseudo-scientific, cite a lot of irrelevant references, fail to cite the references that disagree with their marketing claims, and over-interpret what data they have. They are constructed to look legitimate enough that an average person will be impressed and pay hundreds of dollars for questionably useful test. The peer review process doesn't allow an author to overlook conflicting information or over-interpret their data. Journal articles are also constrained to a format of hypothesis testing, which limits wild speculation.

Personally, I think our development of food intolerances has more to do with Fasano's zonulin work than cross-reactivity. We have abnormal intestinal permeability and more foods make it across the intestinal epithelium to the lamina propria where the intestinal immune cells are than happens in normal people. That combined with a high level of inflammation and immune cells in the intestine means more food is presented to the immune system as foreign and we develop a wider variety of food IgA antibodies. Here. This is a great article.

http://www.ncbi.nlm.nih.gov/pubmed/21248165

There is also growing evidence of gut flora and mucous layer production problems in people with celiac. This supports the "leaky gut" idea.

http://www.ncbi.nlm.nih.gov/pubmed/20509753

http://www.ncbi.nlm.nih.gov/pubmed/21787223

http://www.ncbi.nlm.nih.gov/pubmed/22060617

I do not believe cross-reactivity is a particularly good hypothesis to hold onto. The few studies I have seen don't support it, other than milk, and antibody specificity is usually pretty good. As far as to why some foods provoke reactions more easily than others, some proteins are more immunogenic than others. There is a lot in the allergy literature about why this is the case. It has to do with high-affinity reactions between MHC and certain epitopes, much like the high-affinity reaction between DQ2.5 and deamidated gliadin.

We may be compounding our gut dysbiosis and inflammation issues with gluten-free baked goods because they are very starchy and contain gums like xanthan and guar gum that feed the wrong bacteria. The nutritionists in the 1940s who were going purely by symptoms documented that people with GI problems - IBS, SIBO, colitis, Crohn's, celiac - do not digest complex sugars and starches well. The hypothesis is that we don't produce saccharide digesting enzymes very well. (Lactose intolerance by this mechanism is common knowledge on the board; not everyone realizes it can extend to enzymes used to digest other di- and polysaccharides.) Gluten was discovered as the underlying mechanism of celiac and we were "cured" but many of us have learned that gluten-free is not the magic diet it's touted to be.

I also think a lot of our reactions have nothing to do with antibodies and are to food chemicals, lectins, and alkaloids. Grains and beans contain lectins that can give us give us trouble. Nightshades contain alkaloids and lectins. Aged cheeses, red wine, chocolate, hung meat, and fermented foods tend to contain amino acids that are neurotransmitter precursors. MSG (natural or manufactured) and Aspartame give some people trouble because they contain neurotransmitters. Salicylates are another problem chemical, particularly for folks with damaged intestines. Again, gut dysbiosis plays a role because of both increased permeability to food chemicals and lack of symbiotic bacteria that can digest problem food chemicals. Have a look at this website. It's fascinating.

http://failsafediet.wordpress.com/

Cruciferous veggies that you mention as well-tolerated in another post don't contain human-reactive lectins, and they also don't contain much in the way of troublesome food chemicals. Same with fresh meats, white rice, and lettuce which most of us tolerate.

So, I would encourage you to cling less strongly to your cross-reactivity idea. There seems to be a lot of intestinal and immune physiology you need to learn and a lot of literature you have yet to read.

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@Lisa. Sorry, I was writing when your post went through. I am trying to be constructive and perhaps some of what I have written about the various ways we can react to foods will be of use to Corky21.

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@Lisa. Sorry, I was writing when your post went through. I am trying to be constructive and perhaps some of what I have written about the various ways we can react to foods will be of use to Corky21.

As long as everything conforms with the Board Rules...go for it! :D

Would you prefer to have a separate thread..for those interested in this particular topic? It might get lost piggy-backing on the Original Post, and perhaps a disservice to the OP.

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I apologize to the person who started the thread and everybody else, but I do have to reply to this. This is going to be my last reply, so I hope this is a good excuse.

"Clearly you are unmoved by proven science and stuck on this idea"

"If you choose to ignore it, that's your personal business".

"You have got to be joking."

The tone of the statements above, that were taken from your correspondence with me, is not exactly polite.

"Nowhere do I adapt a tone that is discourteous or unfriendly."

Please see the statements above.

I want to thank you for your efforts in trying to explain your point of view to me. Believe me, I understood it very well. It does not mean that I agree with it, but I do understand your point of view very clearly.

This is in no way a personal attack on you - I have never allowed myself to say anything disrespectful and made sure that my tone was appropriate. If I wrote anything even remotely impolite - I apologize.

I wish you the very best - I hope you are healthy, I really do. I also hope this concludes this conversation since I no longer wish to be a part of it. Thank you one more time.

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@Lisa. Sorry, I was writing when your post went through. I am trying to be constructive and perhaps some of what I have written about the various ways we can react to foods will be of use to Corky21.

Many thanks to you, Skylark for providing more supportive information regarding food intolerances for Corky.

As was my original intent--to provide suggestions for the original poster --and any other reader new to the forum--so she can make informed decisions as she begins her gluten free diet.

I tried my best. I meant no disrespect to anyone. Not at all.

I do, however, strive for accuracy in information (as best we know it) for the newly diagnosed.

Perhaps this topic deserves a different thread for discussion.

IH

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Many thanks to you, Skylark for providing more supportive information regarding food intolerances for Corky.

As was my original intent--to provide suggestions for the original poster --and any other reader new to the forum--so she can make informed decisions as she begins her gluten free diet.

I tried my best. I meant no disrespect to anyone. Not at all.

I do, however, strive for accuracy in information (as best we know it) for the newly diagnosed.

Perhaps this topic deserves a different thread for discussion.

IH

I think you explained food intolerances quite well, IrishHeart, and your explanation was 100% correct. If some choose not to believe the truth, then there isn't much you can do to help them. The hardest part is getting across to people how long recovery can take and in that process, you may not be able to tolerate other foods for awhile. There is evidence that oatmeal can be cross reactive because of the similar structure to wheat gluten but dairy does not cross react with gluten.

I don't think you were rude at all.....some people become quite defensive when they shouldn't be. All you can do is hope they educate themselves for a better understanding of how this disease works.

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"I do, however, strive for accuracy in information (as best we know it) for the newly diagnosed."

Okay, here is a new research out there providing cross-reactivity to corn. And cross-reactivity to lactose has already been established.

http://www.springerlink.com/content/d6723t3n722317x5/

Research on other grains will follow.

Just wanted to update you on your strive for accuracy.

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Okay, here is a new research out there providing cross-reactivity to corn. And cross-reactivity to lactose has already been established.

http://www.springerlink.com/content/d6723t3n722317x5/

Research on other grains will follow.

Interesting stuff but didn't you read the paper? The authors specifically ruled out cross-reaction with anti-gliadin antibodies. They go on to say that cross-reactivity not supported by their sequence analysis either.

"In addition, after a pre-incubation of the sera with gliadins the IgA indexes anti-zeins were still the same as before incubation, while IgA indexes anti-gliadins were negative. Therefore, the anti-zeins indexes are not due to cross-reactivity between them and gliadins which suggests the production of specific antibodies against zeins in celiac disease patients."

This is a separate set of antibodies to corn zein that it seems some celiacs have. It supports folks on the board who get gluten-like reactions for corn for sure! I hope there are some follow-up studies on this.

Also cross-reactivity to lactose is not established. Cross-reactivity to casein was demonstrated in a few celiacs in a small study. It could use some more research though.

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    • Hi not diagnosed celiac, Welcome to the forum! Your doctor should be sent to remedial celiac disease training.  Since that probably won't happen, I suggest you find a new doctor.  He doesn't know what he's doing when it comes to diagnosing celiac disease. You should not have gone gluten-free before completing all celiac disease testing.  The testing for celiac disease depends on the immune reaction being active.  Removing gluten before testing removes the antigen that causes the immune system to react, and lowers the chances of getting a correct test result dramatically.  The University of Chicago celiac disease center recommends: ******************************************** http://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/ Prior to blood testing we recommend 12 weeks of eating gluten. Prior to an endoscopic biopsy we recommend 2 weeks of eating gluten. In the case of a severe reaction to gluten, a medical professional may opt to shorten the 12-week challenge and move immediately to an endoscopic biopsy. May, 2013 ******************************************** So you will need to go back to eating gluten before your endoscopy.  That may cause worse symptoms than before when you were eating gluten.  So it would have been better to do all testing before going gluten-free. Can you search for a celiac disease support group in your area?  They exist in many parts of the USA and world.  They can be a good place to get a knowledgeable doctor recommendation.  There is also a doctors subsection of this forum where you can search to see if any doctors in your area were recommended.
    • I get these crazy cravings for some things I can not eat anymore. Not only am I diagnosed with celiac but I also have a allergy to corn, olives, sesame, peanuts, and intolerance to yeast, soy, dairy, and a very low tolerance for carbs/sugars, Top it off with I can not digest meats or egg yolks, they just give me the burps and come up later.
        To deal with these I find myself turning to Republic of Teas (They have a great desert tea line up all certified gluten-free) and sweetening them with monk fruit extract, or stevia. And I find myself making Puddings bases that I use for shakes, dips, and ice-cream for meals. The puddings are normally a blend of cashew, or almond milk with a thickening agent like agar agar, pectin, or knoxx gelatin, blended with a sweetener like xylitol, swerve, stevia, monk fruit or a combination. And flavored with Lor Ann Oils (all gluten-free certified and you can find the kosher ones listed as such) super strength flavors or fountain syrups to match something I can not eat normally a combination of two flavors (Strawberry Cheesecake, Banana and Carmel, Cookies & Cream, etc) Then I add a fat that matches best, like almond butter, cashew butter, hemp butter, ground flax seed, coconut flour, chocolate, Pumpkin seed butter or a combination) These bases are normally blended up and consumed with 1-2 scoops of protein powder and eaten with steamed vegges as a side dip or loaded into a ice cream maker for a desert after my meals.      Also found myself making desert soups....like a pumpkin soup that taste like pumpkin pie. I am sure we all have our little quirks but this is one of mine for getting that sweet craving taken care of. Most premade items are off my list due to the allergies and it seems most companies use the oils, starches I am allergic to as non stick or thickening agents, Even the semi safe ones tend to put way to much sugars in them and I find myself only being able to nibble . There is also my little binge issues with almonds, pumpkin seeds, and, cocoa but that was explained to me as normal And on my most craving for peanuts I have found sancha inchi powder to work great, The Powder itself taste like the girl scout peanut butter cookie sandwich from my childhood, And is great mixed with a bit of almond milk into a butter or used in baking and smoothies. Before this I have been making Artisan blends of almond butter for years and even made a market selling them to pay  for my own consumption. Baked goods wise I have a bunch of recipes I make for others and sell at markets and this allows me to nibble on a sample to check it, as most contain a bean or gluten-free Harvest Oats/Flour in them and the carbs from that and the coconut sugars bother me. Still helps with cravings there, I only have 2 recipes that sell good and are safe for me to eat full servings of but are so expensive as they use almond and coconut flours, low sugars/xylitol and are paleo that I only can afford to make them once a month. Posting to hear about some odd and out there ways others deal with substitutions and cravings. Please do not bash mine as odd as they might be as they keep me from going crazy. (Yes I know DROP THE OATS, fact is I only get them when tasting stuff and they are gluten-free Harvest, the only ones I have never gotten glutend with)  
    • After suffering pretty much all year with one illness after another I've finally managed to get a diagnosis and it turns out to be celiac. After my doctors consistently failing to even consider the possibility it might be that (as opposed to "IBS" or "stress") I kept pushing for the Iga TTg test and it was off the charts with a score of >128... may as well fail it in style I guess. So here I am at the start of what feels like the end of my life as I know it. Been doing nothing but reading for the past week and frankly it's terrifying. Here's a few things that are going round in my head and I'd really appreciate your thoughts with. Apologies if it's a bit of an essay  Diagnosis I'm still furious at my doctors for not even entertaining the thought that celiac could be the root cause of all my ills. Given the blood test is so simple it feels almost negligent that they don't run this right at the start to rule it out. Instead I got subjected to poisons like Omeprazole which made me even more ill, whilst being told the physical symptoms were all in my head. Just as well I knew better and kept hitting up Google until my self-diagnosis was proved correct... to think these people get paid highly to be so incompetent makes my blood boil. Does feel good having outwitted the so-called professionals though. Seems 9 months is comparatively quick from symptoms to diagnosis compared to some others that have gone years with the problems so could be worse I guess. Food and diet I'm male vegetarian (non-negotiable) which makes this even harder as so many of my protein sources are now ruled out. Seems many with celiac were having trouble losing weight whereas I'm in the opposite situation. Already lost best part of a stone in the past few weeks and it's becoming noticeable now. The MyFitnessPal app reckons I need 2600 calories a day to maintain \ gain weight - no idea where that's going to come from. On top of that I read sites like Gluten Dude where even the Gluten Free foods are seen as poisons and going on extreme diets like Paleo \ SCD are the only real way forward. Again being veggie makes that practically impossible and if I'm unlucky enough to end up with the dairy issues as well I'm well and truly stuffed. Right now I'm trying the gluten-free Quorn products to see how I go, as well as more eggs etc. Porridge has been my go-to breakfast in the mornings for a while after I cut out bread whilst self-diagnosing but depending on where you read even that's a potential problem (currently using gluten-free porridge oats and seeing how it goes) Seems many gluten-free people have to go right back to basics and cook everything from scratch. That's a problem for me as I'm utterly hopeless on that front and time doesn't permit waiting hours just to prepare one meal. Seems nigh-on impossible to do day-in, day-out. Health Rightly or wrongly right now I see this diagnosis as a death sentence long-term. Looks like it brings other associated illnesses with it and this particular article really scares me: http://scdlifestyle.com/2012/03/the-gluten-free-lie-why-most-celiacs-are-slowly-dying/ I've only really had noticeable symptoms for the past year or so but wonder how long this has been going on for and what damage has already been done. All seems to have started from when I turned 30 (knew I was dreading that age for a reason) and right now I wonder how long I'm going to last before the really bad stuff starts. One of the other illnesses I'd considered as a possibility before getting diagnosed was Hashimoto's Thyroiditis; now it seems that's closely linked with Celiac so may not be out of the woods with that yet either. Just seems to be one big list of illness all triggered from the same point One positive change I've noticed thus far since cutting out gluten is that bloating seems to have gone down and bowel movements are better. Still getting headaches and muscle twitching, which could be as much a withdrawal symptom from gluten as anything else.  Some sites were suggesting stopping exercise whilst withdrawing but I can't face that as it's the only thing keeping me going at present. Again will keep going as-was and see what happens. Then to top it off it sounds like the next step is the biopsy - I'm scared of being put out for the procedure as a member of family went into hospital a few years back for something supposedly routine and never came back out. From what I've been told it's important to have done though as it shows just how broken the villi are so another thing to worry about in the meantime. I've just read on another thread that you have to be on gluten to have the test, that's another kicker after having started to cut it out the diet. With such a high blood test Iga-TTg score isn't it almost certain that celiac is the cause and the endoscopy in this case is just confirming levels of damage? OK means I can have a final blow-out eating all the "bad" foods but no doubt with all the side effects that come with it... Social life Seems like despite there being some gluten free options in certain restaurants (granted better now than years ago) I'm going to be hugely limited in food options. Either sitting on the side looking on or just plain not able to go out much anymore. Already had the first hitting-home moment watching colleagues eating pastries that were brought in while I just have to look on... then it dawns that this is never going to get better... urghhh Family life I'm really struggling to accept this lifelong illness and loss of health and it's taking a toll on the people around me at the moment. They won't be going gluten-free so will have to take my chances with the mixed kitchen environment; already gone with split toasters etc. so can't do much more than that. Dating Basically seems game over on that front, unlike many who are diagnosed with understanding partners \ spouses I'm still in the dating game, which is judgemental enough as it is without all the complications that the gluten issues bring. I'm reading even kissing someone with lipstick \ make-up is apparently a big no-no... once any date hears that they won't be coming back... forever alone status confirmed is how it looks right now. Overall feelings I still can't quite figure out if this illness was in me all along and just hasn't flared up enough to notice until now or whether the extreme stress I've been under for the past year or so has triggered it. If the second scenario is correct I can't stop thinking about the events that all led up to this almost year-long bout of ill health and life-changing diagnosis. Can celiac be brought on by stress alone or realistically was I always a ticking timebomb just waiting to be set off? For every person I see that's had a positive change after cutting out gluten (and getting by with reasonably achievable adjustments) there seems to be 10 others with horrible side-effects and long-term complications. Right now the future feels rather bleak - like all hope just been taken away. Help???
    • It sounds like you're doing great. That's amazing that your anxiety has decreased like that. You're obviously doing something really good for your health. With the other things I'm sure they will get better in time. After I gave up gluten I had a bad year but overall it got better. Things like anxiety and insomnia massively improved over time with being gluten free. However, going Paleo (which you are on your way to with the no dairy too) really helped my anxiety, as did running and self-taught acupressure. In particular I found processed gluten free foods were awful for my mood. I know you have to find your own way but I really want to encourage you to see how you feel without that if you haven't already. I also can't afford therapy but when I did have it, that helped too but just being well, gives you the chance to sort your own thoughts and feelings out even without a therapist. Good luck
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