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burdee

Member Since 13 May 2004
Offline Last Active Nov 29 2013 11:23 AM
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#651642 How Strict Does A Gluten Free Diet Need To Be?

Posted by burdee on 06 November 2010 - 08:15 PM

When I was figuring out my own gluten intolerance I found that cutting out obvious gluten was enough to see improvements in my symptoms but they didn't clear completely. Once I got some advice from here and other bits and pieces on the internet- I completely stopped all gluten for a month and saw a lot of improvement. Last month I started to see how much I could have without a reaction. I found that I could have a single kitkat mini bite with a slight cramp and nothing else. So the next week I tried two of them (they are about half a cm cubed once you eat the chocolate off it). That caused the usual problems. So, I don't have to worry too much about cross contamination but it's not worth it to eat obvious sources in any amount. So as Dixiebell suggested go completely gluten free for a few months then reintroduce in small amounts to find your threshold.


Just because you don't react with obvious symptoms to small amounts of gluten does NOT mean you 'got away with' eating that. You could develop any number of autoimmune conditions which are related to gluten intolerance (like RA, MS, thyroid problems, sjogren's, lupus, etc., etc.). Of course your doc won't tell you those are related to gluten consumption, but you will get symptoms of those conditions if you continue to eat less than your 'threshhold' amounts of gluten. If you obviously react to gluten at large amounts, you will still react to smaller amounts, but you may not recognize your symptoms as gluten related.
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#650128 Yeast Sensitivity With Gluten Intolerance

Posted by burdee on 29 October 2010 - 09:02 PM

I was wondering if anyone here is sensitive to yeast in food products? My doctor tested me for yeast and it came back negative but he still said that I could be feeling sick due to some yeast overgrowth which sets up a path for food particles to go straight into the blood stream... Does anyone know any info regarding this? or have had symptoms? I had some gluten free chips which supposedly had some yeast and I'm feeling terribly sick. Yeast was the only thing on the label which I am suspicious about.
Thanks!


Baker's yeast in breads is totally different from 'yeast overgrowth' from Candida Albicans or other funguses in your intestines. However there is enough sensitivity to baker's yeast that Enterolab includes that in their stool tests for egg and soy allergy reactions. I also noticed yeast was tested in the ELISA (96 food) blood test panel. I don't personally have a yeast sensitivity, but some people do.

As far as candida, if your doctor gave you a stool test for that yeast infection and that test came back negative, you don't have an 'overgrowth'. However there are other ineffective candida tests which can produce false negatives. What your doc probably meant by "feeling sick due to some yeast overgrowth which sets up a path for food particles to go straight into the blood stream" is that intestinal infections can damage the intestinal lining enough to create 'leaky gut' syndrome. Leaky gut means that undigested proteins can leak through the intestinal wall into the blood, where our immune system may recognize them as foreign invaders, rather than food, and create antibodies. That process can create those delayed reaction (IgG mediated) allergies. That's a very simplified, paraphrased version of the actual immune process. So I suspect someone will disagree with my explanation. However, that might explain how you could continue to feel ill after testing negative for Candida.
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#650100 Can't Afford To Get Tested

Posted by burdee on 29 October 2010 - 04:03 PM

My doctor has not been very helpful which seems to be normal with doctors and Celiac. I know he has only tested my TSH level and I unfortunately never get the lab results. I guess I could probably ask him for a copy. I did see his screen one time and I believe my TSH was 3.6 which is considered normal in most labs. I have read a lot of articles that say that the normal high should be 3.0 which would make my levels slightly high. I have also read that people with Celiac are more likely to have other autoimmune diseases.

I think I will go gluten free again and look for another doctor. I will start saving up the money to go see a doctor and get tested for Hypothyroidism. I have pretty much given up on getting tested for Celiac. I am tired of feeling so sick and it will take too long to save up the money for the test.


Yes, a TSH of 3.6 is high enough to consider hypothyroidism, especially with all your symptoms. Also people with celiac or gluten intolerance are more likely to have other autoimmune diseases, like Hashimoto's thyroditis which causes low thyroid function. Gluten antibodies can attack any organ of the body. So gluten is suspected as a cause of Hashimoto's. Likewise, abstaining from gluten will stop the onling damage to your thyroid. However, you may still need thyroid supplements to improve thyroid function after years of autoimmune damage.

My doc recently diagnosed me with hypothyroidism based on my TSH (3.71) free T4 (1.09), celiac diagnosis (2004) and reported symptoms (chronic constipation, low body temperature, cold hands and feet, increasing fatigue, dry skin, etc.) I've taken a low dose thyroid supplement for 6 weeks and feel much warmer, energetic and 'regular'.
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#649594 Members W/hypothyroid-> Help :/

Posted by burdee on 27 October 2010 - 12:28 PM

Burdee- thanku! ya, I KNOW, it was 4.5 years ago- but because it was "in range", nobody contacted me or said anything in follow up visits. and i didnt know anything about thyroid numbers back then... at all.. i only looked at my tests months ago because i thought well maybe i have a hypER because im always hot and anxious... i had no idea untill a month ago when another member on here sent me a link showing all the possible side effects of an undiagnosed hypo-> ive been GASPING for air & blowing my nose for 5 or 6 years now!!! and tired.. but there always seemed to be different questions & answers not including the thyroid. the nurse already called in a script-> 50mcg Synthroid. supposed to see GP in 2 months.. but i plan on calling for a referral to an Endocrinologist 6-8 weeks from now.. ive already started researching online- and it seems like it can be complicated finding the right meds & doses.. plus testing the adrenals to make sure they havent been damaged. oy


Hi Cass:

I hope you don't have problems with lactose, because synthroid contains the following inactive ingredients: "acacia, confectioner's sugar (contains corn starch), lactose monohydrate, magnesium stearate, povidone, and talc." When Levoxyl didn't resolve my symptoms, my doc suggested synthroid. However, I declined when I learned synthroid contained a lactose ingredient, because I have a diagnosed dairy (casein) allergy.

SUE

.
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#647612 Gluten Free Vs Gluten Light

Posted by burdee on 19 October 2010 - 07:00 PM

I am not sure what to tell my sister. I am a new Celiac so she agreed to have the gene testing done and turned up positive for the gene. She already has two autoimmune diseases, one of them being Hashimotos. Now she says she doesn't want to take any blood tests to determine if she is Celiac, she just wants to go light on the gluten. I have told her with Celiac you can't just go half way. She may have a few Celiac symptoms but nothing that really bothers her. I had few symptoms also. If she feels better not taking in as much gluten does that even do any good as far as healing the intestines. She says with her other autoimmune disease (Sjogren's) she has a chance of cancer anyway so what difference does it make. I am just not sure what to say next.



Tell your sis that Hashimoto's thyroiditis and Sjogren's are highly correlated (and possibly caused by) gluten intolerance. Gluten antibodies can attack any part of the body. In celiac disease gluten antibodies attack the intestines. However, many experts suspect that gluten antibodies attack the thyroid gland, nerves, joints, pancreas, etc. for Hashimoto's, MS, RA, Type 1 Diabetes, etc. I know several people from my local celiac support group whose RA and Hashimoto's symptoms were decreased and damage was controlled by abstaining from gluten.

Even if your sis does not have celiac disease (the intestinal manifestation of gluten intolerance), she can prevent further damage from her other 2 autoimmune disorders (Hashi and Sjogren's). I also have hypothyroiditis and mild Sjogren's symptoms. However, abstaining from gluten almost eliminated my Sjogren's symptoms. My hypothyroiditis is controlled by a low dose thyroid supplement. Without constant gluten antibody damage, I won't need to continually increase my thyroid supplement to counteract Hashimoto's autoimmune damage, because I stopped consuming gluten over 5 years ago.
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#644843 Thyroid Mistreatment

Posted by burdee on 08 October 2010 - 10:37 AM

OMG Burdee!!! can i take you with me to my PCP for my thyroid talk and testing???? seriously- i bet you could prescribe better that she could

im scared now. i felt a validation with the celiac dx- but i dont have to take a Pharmaceutical for celiac. i know i may very well have hypothyroid (my last TSH in 2006 was over 4.50)... and i dont really want to have to deal with daily meds with side effects or "fine tuning" :/


Hi Cass:
Your last TSH result (over 4.50) suggests hypothyroiditis. Having celiac disease makes you vulnerable to autoimmune Hashimoto's thyroiditis, which could damage the thyroid and reduce T3/T4 production, which causes the pituitary to increase TSH production. In 2003 the American Association of clinical Endocrinologists revised the old TSH normal range from 0.5 to 5.0 to a target TSH range of 0.3 to 3.0. However many labs and docs still use the old range and would consider your 4.5 TSH as 'normal'.

My TSH was above 3.0 for years, but my HMO PCP ignored those results and my symptoms. However, I recently found a naturopath who wanted to determine why I developed 8 different gut bug (bacteria, parasites and candida) infections in 4 years. She ordered blood tests for TSH, free T4, Vitamin D levels, CBC, Lipoprotein (cholesterol), ferritin, metabolic panel, etc. My low vitamin D, low T4 with high TSH, and low white blood cells explained why I was vulnerable to one infection after another. I had just learned to live with feeling cold all the time, dry skin, chronic constipation, fatigue, and other hypothyroid symptoms. My new doc said having undiagnosed celiac disease for many years (while I was misdiagnosed with 'gastritis' and 'ibs') made me vulnerable to Hashimoto's thyroid damage and decreased thyroid function.

Once I stopped eating gluten, the autoimmune Hashimoto's damage stopped. However, I still need low dose Levoxyl to lower my TSH, raise my T4 and decrease my symptoms. I already take vitamins, HCL supplements and probiotics. So I just take the thyroid supplement with my probiotic when I first wake up, at least an hour before I eat and several hours before other supplements.

SUE
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#643884 Could I Have Crohns?

Posted by burdee on 04 October 2010 - 11:10 AM

Crohns is the one disease I never expected but is it possible i have it?

My colonoscopy was negative and my endoscopy was as well. I did have duodenitis last year but the biopsy for that was negative.

Also my inflammation markers on my stool test were normal and never had blood in my stool; never have diarrhea - mostly constipation. also never have loss of appetite, fever and i think my weight loss is attributable more to my bacterial overgrowth than anything else.

I do still suffer from upper GI discomfort after meals on occasion - they are kinda like "flare-ups" but HCL supplements have helped and as long as i eat slow & dont overeat im usually ok

just had a capsule endoscopy so it will be interesting to see if they find anything in the small intestine


If you still have inflammation after you treat and eliminate your hookworm parasite and your Klebsiella and Enterobacter Cloacae bacterial (overgrowth) infections, then you might consider crohn's as the cause of your inflammation. However, as long as you have gut bug infections, those will cause intestinal and digestive problems.

I suspect all my gut bug infections came from hypochloridia (low stomach acid production), which allowed food born bugs to travel through my stomach to my intestines. Normal stomach acid should kill off those bugs, but without adequate acid, my 'bugs' overwhelmed my intestines and proliferated.
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#642096 Liver Enzyme Question

Posted by burdee on 25 September 2010 - 07:57 PM

my liver ALT was slightly elevated for about 6 months and its been 6 months since i retested. Since then i have discovered that I have bacterial overgrowth and low stomach acid. can either of these elevate that specific enzyme? i had all the hep viruses, CMV, Lime, & gallbladder stones ruled out


Several of the drugs I took to treat pathogenic bacteria (like C-diff) and parasites (like Dientamoeba Fragilis) listed liver damage (problems?) as potential side effects. Fortunately my liver function tests have all been normal during the last 4 years while I was treating those 8 different 'gut bugs'.

However my white blood cells were depleted (I'm too low now) after treating my last parasite with 3 different drugs (the first 2 didn't work). I read that parasites and treatment for parasites can lower white blood cells. That makes me even more vulnerable to future infections. Fortunately I must have taken enough probiotics, because my most recent infection was upper respiratory, rather than intestinal as far as I can tell from my symptoms.

Maybe you need to research potential side effects from any drug or botanical treatments you experienced for each of your previous 'gut bugs'.
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#638909 Bloating!

Posted by burdee on 12 September 2010 - 08:05 AM

I lived off of gas meds and acid blocking meds for years due to beginning told I had acid reflux. When I went gluten-free I stopped taking any med. This will go on my list to ask the gastro next month. I'm hoping he will take me seriously. I feel better gluten-free, but would love to have a totally bloat and pain free day. I have no idea what to eat anymore,sigh.....Thanks for the input.


Many traditional docs believe drug companies' ads about excess stomach acid causing reflux. Actually a weakened lower esophageal sphincter (LES), which can open at inappropriate times, can cause reflux. Food allergies, gluten intolerance, certain foods and beverages like alcohol, caffeine, chocolate, peppermint and onions, as well as some drugs like ibuprofen and demerol can weaken the lower esophageal sphincter. When we swallow food, a normal stomach will produce enough acid to biochemically signal the LES to close until more food comes down the esophagus and then close again. If you have low stomach acid, you can reflux more easily and not digest food as well, which causes bloating and discomfort.

I'm glad you stopped taking acid blocking meds. However continued digestive problems may mean you have low stomach acid or deficient good bacteria in your intestines. Both can cause bloating. For more information, see "Why Stomach Acid is Good for You" by Dr. Jonathon Wright.
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#638395 Bloating!

Posted by burdee on 09 September 2010 - 08:44 PM

Thanks everyone. I know I'm super sensitive. I dont feel glutened, just side pain, tummy buring and bloat. I feel a little better today, but want to eat some veggies and fruit. Before going gluten-free, I ate so healthy. Salads every day with veggies/fruit/lean meat. I miss that! I rarely ate cookies etc. I ate wheat bread and oatmeal/w honey every morning if you can imagine. No wonder I was hurting so bad. Melba toast with lunch....etc

I cannot eat almonds, peanuts and brazil nuts due to allergy. I don't know what my DQ is. I think that is what was asked, sorry it was a long day in kindedrgarten and on the bus :) I'm tired and my brain is fried! I ate a simple chicken and jasmine rice today, some gastro issues, but not a lot of pain. Until I came home and ate two slices of Hormel chicken gluten-free meat with a mission corn tortila. I'll try the other veggies, thanks for the replies.


I don't know your history or whether you've ever taken any acid blocking drugs, but you could have low stomach acid, which could make you bloat after eating almost anything. Many people with celiac disease have low stomach acid, because gluten antibodies can attack the parietal cells of the stomach. Those cells produce stomach acid, which is necessary for proper digestion of food and absorption of vitamins and minerals from that food. Before I was tested for stomach acid production and started taking HCl supplements, I bloated after EVERY meal, no matter what I ate. (I was also abstaining from all my blood test diagnosed food allergies, but still bloated.)
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#638242 Question To Those Avoiding Dairy

Posted by burdee on 09 September 2010 - 11:06 AM

I hope this question is okay here since it's not about gluten. And in fact it's not a question for me, it's about my 7 year old daughter. For several months now she's been getting D and I am narrowing it down to dairy. The latest carton of milk I've purchased is lactose free, but she still seems to be getting D. I don't eat dairy mostly because I don't miss it, and I'm so tired of testing my system, but I don't understand if those of us who are intolerant to dairy are having problems with the lactose or something else in the dairy product.

She really doesn't seem to have a problem with gluten so I don't think that's a problem (yet). I am very worried that we may have to drop dairy because she's such a picky little thing and I don't know how in the world she'd get her calcium

TIA


Lactose is milk sugar, which celiacs can't easily digest, because their intestinal villae are damaged. Dairy also contains casein, the milk protein, to which people can have immune reactions, either from IgE (immediate) or IgG or IgA (delayed reaction) mediated antibodies. If someone who reacts to milk also reacts to lactose free milk, they might have a dairy allergy. So they need to abstain from all forms of dairy products. Even goat's milk has some casein, though not as much as cow's milk. So many people with diagnosed casein (IgG) allergies also react to goat's milk.

Milk is NOT the best source of calcium, despite the dairy industry's ad campaign. Better sources are sesame seeds, dark green vegies like brocolli and kale, canned seafood with bones (salmon or sardines). However Vitamin D and magnesium are equally important for strong bone formation. So foods containing all three components are more important for bone health than just dairy products.
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#637746 Bloating!

Posted by burdee on 07 September 2010 - 03:38 PM

I started a proibotic this morning and started to bloat a hour later. I have very little gas, just a terrible bloated stomach and some heartburn. I'm giving up corn now to see if that helps. Thanks for the help.



I do not react with bloating or gas to many of those foods (listed in a previous post) which are supposed to bloat everybody. I do react to 'gassy vegies' like brocolli, cabbage, brussel sprouts and onions, if I don't take "Excuseme" (like Beano). However I don't react to fruits and other 'fructose containing' foods. Nevertheless, when I took a probiotic with FOS (fructooligosaccharides), I reacted everytime I took that probiotic for the past 4 years, even though my doc told me I would adjust to the FOS and no longer react. So I now take a probiotics which does NOT contain FOS and I have NO bloating reactions after taking that probiotic (when I first get up and just before bed).

I don't think you need to have fructose intolerance to react to FOS. That's a nondigestible (low calorie) sweetner which is used extensively in Japan. However you don't need FOS in your probiotic in order to absorb the good bacteria, as long as you get some kind of fiber in your diet to feed those bacteria.

I've also taken several blood tests which diagnosed my delayed reaction (IgG antibody mediated) food allergies. Abstaining from all my diagnosed allergens also prevents bloating for me.

After I was tested for acid production with a Heidelberg Capsule Test and diagnosed with hypochloridia (low acid production), I began taking HCl supplements with meals. That also greatly reduced the bloating I previously experienced after every meal. I DO NOT RECOMMEND TAKING HCL SUPPLEMENTS WITHOUT FIRST TESTING FOR STOMACH ACID PRODUCTION.
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#636546 Bloating!

Posted by burdee on 02 September 2010 - 02:53 PM

I'm bloating everyday still. I'm going into my fourth month gluten-free? I'm nightshade free, peanut free, and dairy free. What else could be causing the bloat? Just that my intestines are so messed up? I had less bloating before going gluten-free. I also am sugarfree as much as possible. No artifical sugars either. Lately I'm eating only chicken, squash,sweet potato, applesauce/w no sugar 100% natural and gluten free corn chips. I have the bloating even when I don't do corn. I cut that out to see if it helped, I didn't think so, but going to try again. I have stayed away from most gluten-free bread/pasta products as well. Any suggestions?


Bloating usually means you aren't digesting food properly. Food allergies or intolerances, low stomach acid, depleted good intestinal bacteria, parasitic, pathogenic bacterial and/or fungal infections can all impair your gastrointestinal system's ability to digest food. Even if you don't have a true allergy, you can react to artificial sweeteners (esp. sorbitol or alcohol derived sweetners) with bloating. Other common intolerances include lactose and fructose. If you have tested for delayed reaction food allergies (IgG and/or IgA antibody mediated reactions) as well as immediate reaction (IgE mediated) food allergies, then you may want to get tested for hypochloridia (low stomach acid) and/or intestinal infections from bacteria, parasites or fungus (like candida).

After I eliminated all my diagnosed food allergies, I continued to have bloating until I replenished my good intestinal bacteria with high dose probiotics and used supplemental HCl capsules to treat hypochloridia (diagnosed by Heidelberg capsule test). Rather than just guess what causes your bloating, find a doctor or naturopath who will give you blood tests for delayed reaction food allergies as well as IgE anaphylactic reaction allergies, stool tests for pathogenic gut bugs and a Heidelberg capsule test for stomach acid production. Tests for acid in the esophasus do not measure how much acid your stomach actually produces.
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#631889 Gas On My Date...why? ;)

Posted by burdee on 15 August 2010 - 12:42 PM

Ok so i went out with the girl im seeing last night. we went to an italian place that has gluten free pasta and I always eat there and have never had a problem. I tried a different sauce last night (marinara) and it had a lot of onions & garlic but i didnt have any upper GI discomfort and everything felt fine after dinner...a few garlic burps but they subsides after a while. My lady friend had pumpkin ravioli (not gluten-free)- we didnt kiss or share anything.

we then went to see a film festival and they had drinks there. i got a wine & she got a can of guiness. after the festival we walked to a nearby bar and i had another glass of wine and she had a jack and coke, which i took a sip of.

bout 30 min later my stomach started gurgling and i was gassy for the whole rest of the night. normally i get that type of reaction when I ingest dairy but i didnt have any dairy. Did I most likely get CC'd with gluten or could something else have caused this reaction? we exchanged a few pecks on the lips at the bar but this was about an hr or so after her last sip of beer and she had already had some of her jack and coke which probably washed things down.

Am i reading into this too much? i really dont want to worry and obsess about this on every date


Almost everybody gets gassy after eating onions and garlic. That's why Beano is so popular. However, I think Beano contains sorbitol, which can also cause gas, bloating, intestinal cramping and diarrhea in people with leaky gut problems. So I use a brand named 'ExcuseMe' which has the enzyme necessary to digest beans and other gas causing vegies.

SUE
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#631646 Are These Products Ok?

Posted by burdee on 14 August 2010 - 07:33 AM

One more idea based on something I read a while ago (feel free to chime in if you disagree, folks!)...apparently, because the gluten-free diet is lower in fiber than the "regular" diet, bloating and constipation can be more common for gluten-free eaters. I know you didn't mention constipation, but since you mentioned bloating, just thought I'd throw that out there. Good luck!


Although many gluten free products are lower in fiber than whole grain wheat products, there are MANY gluten free products and naturally gluten free foods that are high in fiber. You just need to read labels of products or nutrition books which list fiber content for unprocessed, unpackaged fruits and vegies. Then you can incorporate high fiber foods into your diet.

However, fiber isn't the only thing that affects gut motility and constipation. For years I had very hard, fibrous stools (which I noticed during multiple stool tests during the past 4 years). I ate loads of fiber and consumed lots of liquids. However, my colon didn't seem to absorb enough fluids to create normal soft stools UNTIL I took enough probiotics to speed up intestinal motility or transit time through the gut. Ever since I've taken really high dose probiotics (50 billion good bacteria per capsule), I've had no problem with hard stools.
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