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Member Since 26 Dec 2007
Offline Last Active Jun 15 2015 01:22 AM

#688327 Goodbye Gallbladder

Posted by on 30 March 2011 - 08:47 PM

Well, I sure ain't an expert on gallbladder issues. I have read threads where people talked about after effects of removal. Some of them said they had quite a long period of time to adjust to not having a gall bladder, with symptoms like the big D for months. So it's not a get it out and everything is fine kind of deal. But if it hurts that is sure not something that would make me want to keep it a long time either. My understanding is the gall bladder is helpful when digesting fatty/oily foods. Do you think giving it a rest for a little while might help? Say not eating any oily/fatty foods for a few days? Some people talk about flush treatments too. I have no idea if any of that helps or not.
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#688326 Biopsy/scope Showed Damage But Not Celiac?

Posted by on 30 March 2011 - 08:31 PM

There is a thing called casein sensitive enteropathy that can cause villi damage. Also parasites can cause it from what I read. I think both of those are even rarer than celiac in the USA at least. If he reacts well to not eating gluten though that is a pretty darn good indicator that gluten is a problem. Unfortunately many celiacs have a problem with dairy also, or rather lactose, the sugar in dairy. The enzyme that digests lactose is made by the villi that celiac destroys. So villi damage = lactose intolerance. So a good way to go is to get the person off dairy and gluten at first. Some of us can then regrow the villi and begin eating dairy again after some time has passed. Could be several months or more for that. Do not replace dairy with soy milk substitutes though. There was research not long ago that found children fed soy milk after reacting to dairy tended to develop additional food allergies. There are hemp and almond and rice milks available, but check the ingredients for added vitamins.
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#688323 Problem Going gluten-free

Posted by on 30 March 2011 - 08:18 PM

I suggest you look for a digestive enzyme and a pro-biotic to take. Make sure they are gluten free, casein free and especially soy free GFCFSF).

Stay away from dairy, all soy, and nightshades also. Nightshades that typically can cause reactions are white potatoes (sweet potatoes or yams are ok), tomatoes, peppers and eggplant. Also avoid any sugar. Avoid all processed foods also, and stick with whole foods cooked from scratch.

Limit the spices you use to salt, pepper, and other single ingredient spices, no spice blends or flavorings. You want to know exactly what you are putting in your digestive system.

Going off gluten means you are changing the food that the bacteria in your intestines live on. It can take a while for them to establish a new balance and the pro-biotics and no sugar can help with that.

Do eat meats that you cook yourself, cooked vegetables, fresh fruit. Cook with olive oil, not a blend (most have soy oil), or steam or boiling.

Be careful to clean all your pots and pans well, don't use an old toaster without massive cleaning first, or an old colander.

Watch out for gluten in kisses and cosmetics.

Vitamin pills and medicines need to be checked also.

Think about writing down foods that work for you, but remember that early on your system is going to be adjusting and may not react the same later.

And remember that the gluten-free diet is just learning a new way to eat, and like any habit you can learn new habits if you put your mind to it. Then it becomes the new habit and it is easier.
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#688255 Goodbye Gallbladder

Posted by on 30 March 2011 - 04:05 PM

I agree, there are lots of threads on here about gall bladder issues. I'd try the gluten-free diet first if it was me. I think I've also read somewhere about possibly using ultrasound or some medicines to break up gall stones. I don't think surgery to remove the gall bladder is the only option.
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#687905 Some Poetry

Posted by on 29 March 2011 - 06:11 PM

Ahh, finally some poetry about celiac! Love it, thanks for sharing. It's gud to get that stuff outta yur gutz once in a while... :)

Hmm, what we need is a play about celiac disease though, along the Shakespearean lines of tragedy and romance. Poetry is definitely a step in the right direction. Congratz on the poems getting out and about!
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#687222 1 And A Half Years On The Diet. Starting To Feel Sick All Over Again After En...

Posted by on 27 March 2011 - 02:58 PM

So, what are you eating? Lots of processed gluten free foods? If you are it might be an intolerance to one of the common ingredients in them, like soy, dairy, xanthan gum, corn, eggs, etc.

Also gluten free foods can have a small amount of gluten in them so if you eat a lot of them you can have a cumulative affect.

Sounds like a diet change may be in order.
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#685891 Celiac ?

Posted by on 22 March 2011 - 05:43 PM

It does sound like it could be celiac. Celiac or gluten sensitivity, either one. There is a genetic component to celiac and gluten sensitivity so it would make sense that your daughter and you both have symptoms.
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#685736 So How Does This Work?

Posted by on 22 March 2011 - 08:06 AM

I do appreciate the info. And I'm not trying to be pain here

My understanding is that this is a cumulative issuse and once off gluten, over time, your gut will heal.
given that I am without issue, if i eat no gluten and let my gut heal, i fail to understand how eating (just for the sake of example)
a burrito is going to send me over the edge for the rest of my life.
and If i'm wrong in my thinking (which I am OK with) I'd just like to understand the science behind this.

No problem, it's fine to ask questions! I didn't think eating toast out of an old gluteney toaster would hurt me. I thot the people on this site were exaggerating big time. But after a couple weeks when I ate some gluten-free toast I made in that toaster, I sure felt it.

Your body learns to make antibodies to various bad things, germs, parasites etc. In autoimmune diseases it learns to make antibodies to itself. Every time you eat gluten it kicks off the immune reaction and your body makes more antibodies that start attacking your body. You won't die from eating gluten right away. But over time the constant antibody attack takes a toal. If you do a search on celiac associated condition, or related condition you can find lists for the other autoimmune disease people with celiac tend to develop. not fun stuff. If you never get your antibodies down because you are constantly sneaking gluten then you are constantly being damaged.
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#685521 So How Does This Work?

Posted by on 21 March 2011 - 03:12 PM

The simple answer is "no" you can't eat gluten. Not once in a while, not every other month, not ever. Your body is going to pay you back for it if you do.
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#685494 So, You Think You're Gluten Free?

Posted by on 21 March 2011 - 02:29 PM

I think he has a point. If we all just assume the world is flat, we may never even think to check for a curve in the surface. So, if we all just assume there is no problem with any grain besides Wheat, rye, barley and oats, we may miss something about the whole situation. I think it would be good if some enterprising scientist-head did a study on other grains and how they affect people, especially celiacs and gluten sensitive people.

Probably that list of problem grains was "decided" decades ago, and it may be time for a re-evaluation.

I don't have much problem with other grains myself, except for white rice. But there are several of people with corn issues here. And some have problems with quinoa, which bothers me some too.

I have been looking up cross-reactions and allergies some late lately, and there are a number of allergens that have been associated with causing cross-reactions in people with IgE responses. They say that the protein in wheat, rye and barley and oats is very similar. I wonder how it compares to these other grains though?

I like his talk about gluten sensitivity causing a whole range of other conditions/symptoms also. It looks like this video was made in 2009. The only thing that bothered me was when he said ataxia is dizziness. It is actually much more serious than that. I think it is a good video. I liked his discussion of testing also, and how it is not very complete generally.
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#685150 Scientific Validation For Non-Celiac Gluten Sensitivity!

Posted by on 20 March 2011 - 07:53 AM

6% is a pretty large number of people. That should get some attention from researchers.
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#685147 Blocking Interleukin-15 May Treat Celiac Disease Symptoms - Celiac.com

Posted by on 20 March 2011 - 07:36 AM

Hi EM4G,

I am wondering about the carrots and Vitamin A myself. I figured it out by doing an elimination diet. Actually I did 3 different elimination diets over the past 3 years. Always found something new that I hadn't figured out before too. I was really surprised when I added carrots to my diet at one point and had a bad GI reaction. I tried them several times later to be sure and it was always bad news. There are a few people on the board that have carrot problems besides me. I don't have an allergy type reaction to them, but other people do.

Anyone Allergic To Carrots?

For people that have allergy (IgE) reactions, there is a cross reaction possible for quite a few foods. I think it makes sense that the same kind of cross reaction is possible in food intolerance type reactions. At least, I haven't seen any rule carved in stone saying it isn't possible. If you search for allergy and cross reaction you can find lots of lists of lists of them.

Current understanding of cross-reactivity of food allergens and pollen.


Pollen-allergic patients frequently present allergic symptoms after ingestion of several kinds of plant-derived foods. The majority of these reactions is caused by four distinct cross-reactive structures that are present in birch pollen. Proteins that share common epitopes with Bet v 1, the major birch pollen allergen, occur in pollens of several tree species: apples, stone fruits, celery, carrot, nuts, and soybeans. Approximately 70% of our patients who are allergic to birch pollen may experience symptoms after consumption of foods from these groups. In contrast, two minor allergenic structures-profilins and cross-reactive carbohydrate determinants (CCD)-that sensitize approximately 10-20% of all pollen-allergic patients are also present in grass pollen and weed pollen. Moreover, IgE-binding proteins related to the birch pollen minor allergen Bet v 6 have been found in many vegetable foods such as apple, peach, orange, lychee fruit, strawberry, persimmon, zucchini, and carrot. Frequently, the occurrence of cross-reactive IgE antibodies is not correlated with the development of clinical food allergy. In particular, the clinical relevance of sensitization to CCD is doubtful. Generally, pollen-related allergens tend to be more labile during heating procedures and in the digestive tract compared to allergens from classical allergenic foods such as peanut. However, recent DBPCFC studies have shown that both cooked celery and roasted hazelnuts still pose an allergenic risk for pollen-sensitized subjects. Since pathogenesis-related proteins share several common features with allergens and both the Bet v 1 and the Bet v 6-related food allergens are defense-related proteins, approaches to introduce such proteins as a measure to protect plants against diseases should be performed with caution as they may increase the allergenicity of these crops.
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#684342 Wish Me Luck!

Posted by on 17 March 2011 - 09:01 AM

Well, I hope you have been eating gluten longer than 1 day before your testing! The usual recommendation around here is 3 months at least. Even at that, there is still a chance of a false negative, as the tests are not 100% per cent accurate.

So it would be good to do the diet for several months anyway, regardless of the test results.

Good luck on your test! :-)
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#683776 Gluten Making Me Uproot Myself

Posted by on 15 March 2011 - 12:13 PM

You could move to another country to avoid gluten but you may not be better off. Eating out is always a risk no matter where you live. Even restaraunts with gluten free menus can have bad days. If you insist on eating out rather than preparing your own food and taking it with you in a lunch box then you are creating your own problem. It is easily solved, but you have to make an effort. Take your food to work, don't eat out very often, and then only when you know it is a good gluten free place. And don't eat processed foods you know are unsafe. Change your ways, not your country.
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#683526 Secret Handshake

Posted by on 14 March 2011 - 04:22 PM

Here's my secret name "________". Of course, it's written in invisible ink, so you will have to pour lemon juice on it and heat it to read. Good luck with yur missin, Mrs. felps!

Dun dun duh da dun dun duh da da, deedle dee, deedle dee deedle dee dun duh!
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