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New To Gluten Free
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Good morning all! I am 22 years old and 99.9% sure I have a gluten intolerance. I was born with a lactose intolerance and quite honestly I've always had tummy problems. (bloating, constipation, gas, diarrhea etc.) For the past year I've wondered if I had gluten problems but everything came to a head this month. I was sick immediately after eating anything with gluten. I developed stabbing pains in my stomach and headaches. There were times I would have to leave my desk at work 4 times or more do to an upset stomach.

I started doing research and kept a food journal and took pictures of my swollen tummy after eating gluten. I noticed with in 30 mins I would have awful symptoms. This week I have been eating gluten free to the best of my ability (only gluten free foods! hopefully I'm not accidentally digesting it.) But this is the best that I have felt in weeks!

My fiance still wants me to get testing because he is concerned but I know they are not all 100% conclusive. I've thought about just a dietitian. Where do I go from here? I'm not crazy am I? ha!

Thank you for your help!!

Jade

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Not crazy!!

If you can stand it for a bit longer it is worth carrying on with gluten to get blood work and a biopsy done.

I had been off wheat for years when I realized I had stacks of celiac symptoms, so blood work came back negative, and to be honest I expect my biopsy to be negative too.

I did do a gluten challenge, but only lasted 3 weeks, not the 6 weeks needed. The lab lost my results, so I tried again but lasted 5 days - it seems many people react more once they start gluten free, on the journey to sorting things out.

I think it is harder sometimes without a full diagnosis to get other things like annual blood work. I am struggling to get my kids tested, for example.

So - I would say do the tests, on gluten if possible, if you can.

It is also worth seeing a doctor to rule other conditions out.

That said, you wont be alone if you end up self diagnosed.

Hang in there and good luck

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Hi Jade,

I don't know if you are crazy or not, but many people do have celiac. :D It is much easier to get the blood antibody test panel done now, before going gluten-free. It is likely you would need to do a gluten challenge fora while if you do it later, and that could be very painful. Reactions to gluten seem to intensify after going gluten-free.

By the way, did you see which way the big white rabbit went? :)

Some starting the gluten-free diet tips for the first 6 months:

Get tested before starting the gluten-free diet.

Don't eat in restaurants

Eat only whole foods not processed foods.

Eat only food you cook yourself, think simple foods, not gourmet meals.

Take probiotics.

Take gluten-free vitamins.

Take digestive enzymes.

Avoid dairy.

Avoid sugars and starchy foods.

Avoid alcohol.

FAQ Celiac com

http://www.celiac.com/gluten-free/forum-7/announcement-3-frequently-asked-questions-about-celiac-disease/

Newbie Info 101

What's For Breakfast Today?

What Did You Have For Lunch Today?

What Are You Cooking Tonight?

Dessert thread

Easy yummy bread in minutes

How bad is cheating?

Short temper thread

Non celiac wheat sensitivity article

http://www.nature.com/ajg/journal/vaop/ncurrent/full/ajg2012236a.html

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    • That's great to hear you are feeling better Nightsky.  I really think when our GI systems are in distress already that it doesn't take much to set off symptoms.  Once I eliminated the other foods that cause me symptoms that helped a lot too.  And added some extra vitamin D to my diet and selenium. Many of us have developed reactions to other foods besides gluten and need to avoid them to keep symptoms at bay.  For me nightshades, carrots, soy, dairy, and celery all cause symptoms.  It took me awhile to figure out all those food culprits, but it made a big difference getting them out of my diet. But we are all individuals, and our bodies react individually.  So you may or may not have additional food intolerances develop. Celiac is one of those life journey things and we learn as we go.  Just keep the bottle of aspirin handy!
    • I know that Lea & Perrins Worcestershire Sauce  in the US is gluten free, I also know that in Canada it is NOT. This is a very reliable site: http://www.glutenfreedietitian.com/vinegar/ But it is in the US. I'm agast that the Irish Celiac Society says malt vinegar is gluten free.  I wouldn't use it. No sense taking any chance at all.
    • You should never have cut out gluten until you had the biopsy done. It's much worse to have to go back on after you've been off gluten for a while. There's no way I could ever do the gluten challenge after being off gluten for even a month because my reactions got so dramatically worse.  Stress definately can trigger celiac- before I was diagnosed - it got the worst after surgery and after a stressful time planning my daughters wedding. 
    • 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.
    • Hi All, I'm new to this and very confused! I have Lea & Perrins WC sauce, it lists it's first ingredient as Malt Vinegar.  I have the Coeliac Society of Ireland Food List 2015 here, and it says "All Vinegars are Gluten Free including Malt Vinegar." Doesn't that mean that L&P Worcestershire sauce is safe?   Their website states " Lea & Perrins® Worcestershire Sauce is cholesterol free, fat free, preservative free, gluten free and has 80% less sodium than soy sauce. " I'm cooking for my coeliac niece, can't afford to make a mistake!
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