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Gluten Intolerance

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I saw a gastro doctor for months before he realized I had gallbladder disease. Following the surgery to remove my gallbladder, my symptoms returned. I dealt with them for months as my doctors could not figure out what else could be wrong. After being told they didn't know what was wrong, I decided to try a gluten-free diet. I've been gluten free for about 5 months now, and I feel a lot better. I can usually tell when I've been contaminated as I get bloated, crampy, etc. and experience my normal symptoms. Last night I was at dinner with some friends and did something I never do- ate gluten on purpose. I had some bread and part of a Bloomin Onion. I was expecting the worst as this was more than just some tiny cross contamination. However, I feel fine. I've experienced none of my normal gluten symptoms. I am extremely confused- could it be something else causing those symptoms and not gluten? I can not think of a common factor between the others foods I avoid other than gluten.


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Welcome to the forum, Emmy! Have you ever been tested for celiac?

While you may not have experienced problems yet, sometimes they can show up in two or three days. If you have celiac, consuming gluten is never a good idea as damage is cumulative but I think you already know that. Perhaps you just lucked out this time.


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I went down the same road. Had my gall bladder out but never got better. Finally, after 14 years and my daughter getting diagnosed with celiac, we went gluten free as a family and lo and behold, I started to feel better.

I don't know how often gall bladder and celiac go together, but it was definitely a chain reaction for me. They wanted me to go back on gluten for two months so they could do an endoscopy but I wouldn't do it. I did get the genetic test and it came back positive.


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    • Ok, that was my understanding of it too after some reading, but the fact that the result was under "celiac reflex panel" is what confused me.    I do have some unspecified autoimmune activity going on in my body. My inflammation levels are very high, my complement testing has come back off, and nobody really knows why. A total high Iga isn't a surprise in this case if it doesn't actually hab anything to do with gluten. Going gluten free made my inflammation markers rise rather than go down, so I'm inclined to believe I'm mostly okay with gluten, aside from some digestive issues that I believe are simply from the wheat not being fermented. Sourdough causes me no issue,  but soft white bread destroys me for example. Anyways, It's all very confusing and I wish I knew what the heck was going on with my body. 
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