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Gluten Sensitivity Question
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For those who are gluten sensitive and not confirmed celiacs I have a question for you. Do you strictly buy foods that are certified gluten free? Or can I get away with things that I know that should be gluten free but does not say it on the package? For example, baking soda, cornstarch and baking powder are some of my concerns. Do I need specifically gluten free cornstarch? I know to buy gluten free certified rolled oats because of the possible cross contamination. Speaking of cross contamination, do you take extra measures at home to avoid cross contamination? Such as dedicated toaster, dishes, sponges, etc? Separate butter containers? I'm only gluten sensitive and I don't know how sensitive I really am and if I need to take those extreme measures. Sorry, I'm just worried I could be sabotaging myself but finances plays a part in this and I don't know if I can afford everything to avoid every molecule of gluten.

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I was never tested so don't know which I am. I operate on the assumption I am celiac, but I don't think I would behave any differently if I were "merely" gluten intolerant, since we don't know definitively yet if the gluten intolerants are actually damaging themselves with gluten. That being said, I do not go to the lengths that the super sensitives do because I am not super sensitive. I will buy things that are not in the gluten free section if it is pretty obvious that there is no gluten in them. I will buy things that are made in shared facilities and on shared lines, unless I react to them. I do buy glutlen free cornstarch and baking powder. Ido not have to take extra measures at home because I have a gluten free household.

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    • I'm glad I found these forums!  I will spend some more time this evening reading through them.  But I wanted to get my question out there just to see if anyone else might have answers quicker than I can sift through the forum for them.      I've been feeling terrible for about a year, and after an elimination diet last month, figured out that if nothing else, gluten/wheat is a problem.  After lots of research, I abandoned the elimination diet and added gluten back in, so that I could get tested for Celiac.   I was off gluten for 3 weeks, from mid-June until early July.  I've had it back in my diet for almost 3 weeks now.    My question is this: Since I was off gluten for 3 weeks, and now back on for almost 3, is that enough time on to yield a positive Celiac blood test, if that indeed is what I have?  All the research I've done says 4-6 weeks for a gluten challenge, but is that really necessary if I was only not eating it for 3 weeks?  I am desperate to get this testing done and over with.  I feel terrible all the time and getting through the day is a struggle.  My doctor ran allergy panels already and everything came back clear except for a mild wheat allergy.  So if nothing else, I'll have to give up wheat for sure at the end of all this.  I get the feeling she doesn't know a ton about Celiac though, so I'm doing a lot of the research on my own. Any advice or information would be so appreciated! 
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    • 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!
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    • 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.
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