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Gastro Problems With No Idea What To Do
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Hi,

I discovered this forum through a search online. I have extreme gastro problems and it is driving me crazy. I have had allergies my whole life, mostly to outdoor things or pets. Then, at 16yrs old, I got diagnoised with mild asthma that my doctor said was in result of all my allergies. A few years ago, a blood test showed I had a pre-rheumatoid arthritis condition, but that kind of went away. Then, the burping started and the full stomach feeling after I ate a small amount. I am thin, but I was a lot thinner back then, so I had this thin body and big stomach puffed out. I had insurance back then so I went to doctor after doctor who gave me every acid relieving drug: Prilosec, Nexium, Acidfex and others but and nothing worked. Finally, I got an endoscopy and they said I have gastritis. That was a few yrs ago when no one really heard of Celiac Disease, so I didn't get tested for that or either I didn't know if they did or not. Now, I have no insurance and it seems everything I eat is a problem. And I was wondering if it can also be Celiac as well. Is there a way to test without a soctor's visit? I also have been reading the questions about brain fog and fatique elsewhere in the forums. I have all of that, and not being able to concentrate and being cold as well. I had been diagnosed with anemia yrs ago. So, what can I do? Should I try gluten-free for a few days? Weeks? Clueless on what to do next because I love food, especially desserts and pizza. I tried a gluten-free pizza and hated it. Please help. Thanks! :)

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Wow, you scarily fit the celiac description, you really need to be tested. Unfortunately it will cost you money to get the celiac blood panel, I assume you live in the States, I am not sure of the costs down there. If you can pay out of pocket, I would, a situation like this can be life changing and would be well worth the money.

Here are the tests you need:

Total serum IgA- Nothing to do with celiac, but if it is low all of your IgA antibody's will have false negative result.

Deamidated Gliadin IgA - In IgA sufficient people this is the most accurate test in your body's response to gluten

Deamidated Gliadin IgG - Another pretty specific test, particularly useful if you are IgA deficient.

Tissue Transglutaminase IgA- This is a test that looks at damage in your intestines, it can be false positive sometimes but unlikely in a case like yours

Endomysial IgA- This one is very specific for intestinal damage, 99 percent of the time it is because of celiac. There are no false positives for this test really, if it is positive your intestines are damaged.

You can't go on a gluten free diet before these tests or you run the risk of false negatives. If you can, scrounge up the money, get the blood tests, and then try going gluten free for a couple months to see. Also, you just aren't trying the right gluten free pizza, I actually prefer the taste of the gluten free pizza at my local pizza shop to the gluten containing one. Trust me when I say being gluten free is not a big deal and once you get the hang of it you will be creating foods that are just as delicious and you will forget you even have a restrictive diet.

Let me know if you have any other questions.

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    • Hi Michael, That's quite a spike in blood pressure!  I haven't tested that myself and don't want to if it means I have to eat gluten.  Blood pressure testing to identify food reactions is something that has come up before.  It sounds like it might be possible but I don't know how much study has been done on it.  Probably not much since it is such a simple, straight forward idea. Welcome to the forum!
    • Hi Megan, Did the doctor test you for celiac disease?  You really shouldn't go gluten-free until all the testing for celiac disease is completed.  It is a little odd for a doctor to tell you to go gluten-free for no reason IMHO.  Did he/she explain the reason for it? Personally, I have learned over the years what I can eat safely and what I can't.  Occasionally I get hit but it is rare.  Simplifying your diet is a good first step.  Avoiding processed foods for a while and dairy also is good.  I suggest any change you make last for a month at least. Then try the food again. If you are eating 100 random ingredients/foods each day it is hard to figure these things out.  If you reduce it to a much smaller number of foods then things become simpler. Welcome to the forum!
    • hey! Wondering if I can get some good info/help from you guys! I just signed up for this website couple weeks ago. Whenever I would Google things this was always the first to pop up and I always found info on things I googled. I am pretty new to the gluten free thing. I had a hernia surgery back in Jan and after that I kept throwing up after eating, the DR. told me it was probably acid reflex caused from surgery but all the meds I tried nothing helped. I went back and was told to cut gluten out. I have been doing so since. When I first started I felt like I had it under control and didn't throw up for 3 weeks, now I find it happening more often. I do buy gluten-free things and read labels to the best I can. My frustration comes from not knowing what its from. How do you know if its from the day before or what you just ate? I hate not knowing. Especially when I haven't had gluten (or so I think) I have been keeping a journal but I just find it so hard. I get this feeling in my stomach and can feel it in my throat. Sometimes I puke once sometimes 5 times! Yesterday for lunch I made an omlet with chicken mushrooms and feta cheese. I threw up almost 20 min after. I have also tried the no dairy thing and it doesn't seem to make a difference so I don't think dairy is an issue as well.
    • I have been on a gluten-free diet for exactly one-year. During that time, I have had no stomach issues or problems when I inadvertently ingested gluten. The other day, I had GI discomfort (no vomiting or diarrhea) and my blood pressure spiked t0 200/98 (normally 119/75). As my GI discomfort subsided, my pressure crept back to normal. This took about 16-hours. I know that I ingested something with gluten, which I had thought was gluten-free.  It never bothered me before. Should I expect that the longer I'm gluten-free, the more susceptible I will be to having a pronounced reaction to inadvertent gluten exposure? Has anyone else had similar experiences with blood pressure spikes?
    • If this is helpful: My local public library had a copy of Breaking the Vicious Cycle by Elaine Gottschall.  There is a Facebook group, I believe it is easily found by searching SCD Diet, and it's a closed group.  If you go directly to the official website of Breaking the Vicious Cycle, there's lots of information for free available, including the basics about the intro diet and beyond.  I would go to the original source of this diet rather than go to other groups/books who have perhaps veered away from Elaine Gottschall's fundamentals. Best wishes to you!
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