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Ah! More Restrictions! Any Hope Of Re-Introduction?

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So in 2010 I became a vegetarian by choice. I should state up front that I have no intentions of going back on this.

In January 2012 I went gluten-free after being diagnosed with Celiac disease. So I was a gluten-free was tough but I managed.

After having tummy troubles for the past 2 months, my doctor sent me to have a food intolerance test (IgG). It showed that I had an elevated response to 13 foods, and I'm borderline with 6 others. The elevated results were for:

-yeast (baker's and brewer's)



-cow's milk

-sheep's milk

-goat's milk

-kidney beans

and various categories of wheat.

I was flagged as borderline for:




I could go on and on but I'll spare you. So now I'm a dairy-free, yeast-free, oat-free, peanut-free, gluten-free vegetarian. This seems like an uphill battle. I'm going to eliminate all of the elevated foods for 2 months and then try slowly reintroducing. I guess my question is - how successful has everyone been when reintroducing foods from these kinds of tests? As a vegetarian - I really relied on dairy/oats/etc for protein... I <3 cheese!!!!! Please tell me that people out there have been successful!?!?


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Sorry but I was vegetarian for 20 years and got sicker and sicker with more and more food problems. A couple of months ago lack of calories and a general downhill slide forced me much to my disappointment and everything I believe it to eat meat again. It hasn't cured me I'll make that clear but it's improving me slightly and at least not sliding downhill any more.

Most long term Celiac prone vegetarians seem to to end in the can health wise like I did, pity about that :). I did survive for many many years on less than 20 grams of protein a day near the end but it wasn't doing me any favours. I see you can still do nuts but the problem is the more you depend on something the sooner it'll go too. At this point based on my experience I'd highly recommend you nip this in the bud while you still have a chance, swap your grains and dairy for meat and hopefully live a long life.


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Thanks for the reply foam. Not exactly what I wanted to hear ( :unsure: ) but I definitely appreciate and will consider all advice. The problem now is that I don't even like the look of meat. It makes me gag. I can't imagine having to go back on my principles especially when to do so means that I'm going to have to force myself to eat something that repulses me. Ahhhh!!!!

Still hoping there will be a knight in shining armour who may reply to my post saying they were successful at reintroducing dairy!


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Believe me, I was the hardest of hardcore vegans for a long time so the idea of meat didn't sound like fun to me either. But I was inbetween a rock and a hard place with things I could eat that didn't hurt (I still am). I'm still not well to be honest, might never be.. but I hope I will be. I just think you need to eat as much variation of highly digestible foods as possible. I know in vegetarian culture it's all about red meat doesn't digest, trust me when it comes to bad digestion red meat dissolves very well indeed


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I am another who works very well with red meat. I found a local farmer who offers tours of his facility. It is a small family farm and they put a lot of effort into the care of the animals and ecosytem. They also have an organic garden which they grow produce for markets (owned and operated by his daugther and her family). I feel good buying from him. I won't buy cheap, mass produced meat anymore - or eggs. I don't like it.

I can't tolerate other proteins very well - many legumes, many fish, chicken and pork. Weird, because they say red meat will ruin you. Hm, I'm doing pretty good with it although I still keep it restricted to about two times/week.

I have a lot of foods that I alco can't tolerate. It's always a struggle to keep on top of it. An example would be, having say, chicken will cause red, burning flush in my face (telling me right away no) but then after being very strict on my diet, I can reintroduce and be okay. Still not sure what this means. My life is pretty much eating very strict, letting it slide (but always keeping out gluten, dairy, peanuts, soy, lower sugar and lower carb) but then then letting too many carbs, too much sugar, and my iffy foods such as chicken and nightshades. And then I start all over. I should know better, but I don't, lol. I still like the fact my family eats better than the conventional way we used to eat.


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    • Yes, there are other grains that have gluten but they don't have the TYPE of gluten that affects celiacs. Celaics can not have the gluten in wheat, barley, & rye. Corn has gluten but it is not the kind of gluten we react to. I actually use corn gluten in my garden as it prevents weed seeds from sprouting. LOL! Hey, it works great! Read these: Gluten is the name for the protein in grains. All grains contain protein that is theoretically gluten but people with celiac disease and most other gluten allergies only react to the form of gluten found in wheat (including spelt, kamut, triticale and all varieties of wheat), barley, and rye. From:   I've run across another gluten urban legend that needs to be dispelled: the idea that people with celiac disease and non-celiac gluten sensitivity actually react to gluten in all grains, not just wheat, barley, rye and sometimes oats. This just isn't true, despite what you might have heard or read. People who react to the gluten protein found in wheat, barley and rye don't automatically need to avoid rice, corn, millet, sorghum and other grains. From:   There are some unsavory sites out there in internet land that will tell you celiacs cross react to all grains. They generally have something to sell, a book, a video, some vitamins or other things. They use scare tactics to sell what they are selling. These claims simply are not true. If they were, then all the people on this site who have gotten well while not eating wheat, barley & rye but continuing to eat rice, quinoa, corn & so forth would not have gotten well; they would be dead by now & there would be no "old timers" on this site because they would have eventually died from eating grains other than wheat, barley & rye. Celiacs can develop sensitivities to other foods, even foods like cabbage or lettuce or potatoes or even rice or maybe only brown rice but that does not mean they are reacting b/c of gluten in those things. You may be doing great since eliminating rice from your diet and that is wonderful that you figured out that it affects you but that does not mean the rice contains the kind of protein that celiacs can not tolerate.  
    • Working a modifying a recipe to be both Vegan and Grain free. I am a bit low on funds right now and can not test it. Feed back is welcome and if you do it perhaps  get me a grams breakdown for duplication. 1 cup almond flour
      ½ cup unsweetened shredded coconut
      1 teaspoons cinnamon
      1 teaspoons apple pie spice
      1 teaspoon baking soda
      ½ teaspoon salt
      ¾ cup unsweetened applesauce
      ½ cup almond butter
      ½ cup Maple/Agave
      2 Tablespoons soft coconut oil
      2 Tablespoons Ground Flax Seed combined with 5 table spoons water whisked and set aside
      1 medium apple, diced small (about 1¼ cups)
      1 cup chopped pecans
      ¼ cup flax seeds

      Preheat oven to 350° F and grease a 9 x 13 inch baking pan.
      In a mixing bowl, whisk together the almond flour, coconut, cinnamon, baking soda, and salt.
      Add the applesauce, almond butter, honey, coconut oil, and ground flax mixture. Beat with a mixer until everything is incorporated.
      Stir in the diced apple, pecans, and flax seeds.
      Spread the batter in the prepared pan and bake for 25min
    • Sorry - didnt realize you couldnt see it. Talked about all grains having gluten.  
    • We can't see the video carle.  The site is banned from celiac com for spamming. Not having seen it, I'd guess they are selling something?
    • Sorry Doit, Ok, I think I see what you are talking about.  The serum IgA test?  The serum IgA is to verify if your body does make IgA antibodies.  Not all of us make that particular antibody type.  you do make IgA antibodies though, and your reading is fairly high.  the way I understand it, the serum IgA is not specific to celiac disease.  It does indicate a level of antibody activity though.  So perhaps you are fighting an infection or something?  Or it is celiac and for some reason your blood levels of antibodies are not high enough to detect right now. The below info on serum IgA is from Quest Labs. ******************************************************************** Test Highlight IgA, Serum    Clinical Use Diagnose IgA deficiencies Determine etiology of recurrent infections Diagnose infection Diagnose inflammation Diagnose IgA monoclonal gammopathy Clinical Background IgA is the first line of defense for the majority of infections at mucosal surfaces and consists of 2 subclasses. IgA1 is the dominant subclass, accounting for 80% to 90% of total serum IgA and greater than half of the IgA in secretions such as milk, saliva, and tears. IgA2, on the other hand, is more concentrated in secretions than in blood. IgA2 is more resistant to proteolytic cleavage and may be more functionally active than IgA1. IgA deficiency is the most prevalent isotype deficiency, occurring in 1/400 to 1/700 individuals. Many patients with IgA deficiency are asymptomatic, while others may develop allergic disease, repeated sinopulmonary or gastroenterologic infections, and/or autoimmune disease. Individuals with complete absence of IgA (<5 mg/dL) may develop autoantibodies to IgA after blood or intravenous immunoglobulin infusions and may experience anaphylaxis on repeat exposure. Elevated serum IgA levels are associated with infection, inflammation, or IgA monoclonal gammopathy. Method In this nephelometric method, anti-human IgA binds to IgA in the patient sample, forming an insoluble complex. The amount of light scattered by this insoluble complex is proportional to the concentration of IgA present in the sample.   ********************************************************************
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