Actually doctors used to think that kids with celiac could "outgrow" it because often their symptoms would be reduced or even go away. But they still had celiac and their bodies were still being damaged. I believe my Mom was one of them. She had symptoms when she was a child although I don't even think they knew what celiac was back then (1930's). But when she was in her 50's she got slammed with symptoms again and by then she had permanent damage. Her villi never completely healed and she had to have vitamin injections for the rest of her life.
But I just wanted to add that even though some doctors still claim that most folks with celiac are thin, that is not true. There are quite a few people with celiac who are overweight. (I speculate that becuase we aren't getting the nutrients from our food that we overcompensate by overeating. Sugar will make even a celiac gain weight.)
Here are the tests you should ask for:
tTG IgA and tTG IgG
DGP IgA and DGP IgG
total serum IgA control test
Make sure you get copies of the test results and the ranges, then post them here so we can help you interpret them.
Ingredients: NONFAT MILK AND MILKFAT, WHEY, MILK PROTEIN CONCENTRATE, MILK, SODIUM PHOSPHATE, MALTODEXTRIN, CONTAINS LESS THAN 2% OF SALT, WHEY PROTEIN CONCENTRATE, CALCIUM PHOSPHATE, LACTIC ACID, SORBIC ACID AS A PRESERVATIVE, SODIUM ALGINATE, CITRIC ACID, SODIUM CITRATE, CHEESE CULTURE, ENZYMES, APOCAROTENAL AND ANNATTO (COLOR).
Maltodextrin, scorbic acid, and cirtric acid are almost always sourced from corn. If I ate Velveeta I would probably wind up in the hospital.
Quite a few of us here have no official diagnosis. As long as you know you feel better off gluten I don't see any reason you need a doctor's diagnosis. Do read the Newbie 101 thread in the coping section, and then check out the DH section. (If that doesn't scare you into being scrupulously strict on the diet I don't know what will!)
So welcome, and if you have any questions, fire away!
I guess I'm just cynical, but the way so many people EVERYWHERE seem to do a slapdash job, I'm thinking the folks in food factories might too. I mean, I see it at the grocery store where they don't rotate the stock. I see it at my insurance agent's where I drop off my payment several days before the due date and they don't process it in time to avoid a late notice. I see it at the department store where they move in slow motion and never call another cashier no matter how long the line is. And I saw it as a quality control inspector when I worked at a factory - when I would take something back to the person who made a poor quality item, they'd often say something like, "Well it's Monday and I had a rough weekend!"
The work ethic in, probably not just this country but everywhere, seems to have degraded so much!
Oh yeah, I forgot something really important! You remember all the uproar about BPA's in plastic? It was in the clear plastics like individual servings of water come in and the plastic linings in food cans. Well, a lot of companies have now replaced that with a corn-based plastic. I really did get sick one time from bottled water! (The cloudy plastic that most gallons of water come in are safe.) I even checked out how this stuff was made and the protein is not processed out. As a matter of fact, the protein is what they use to make it.
And speaking of gallon jugs, milk is vitaminD fortified and corn is the "carrier". Most things that are vitamin fortified have corn in them. You would have to check with each company to be sure, but I just avoid anything that is vitamin fortified. I have FINALLY managed to find a mult-vitamin that is gluten-free, corn-free and soy-free. Lifetime iron-free softgels.
Now, they say that the protein has been processed out of corn STARCH, and although it gave me problems at first, I eventually got to the point where I could tolerate it. Then I got glutened and lost it again for a while. But I got it back again and as long as I go easy on it, it seems to be OK.
I would never eat from a salad bar. There are crouton crumbs flying everywhere and spoons tongs and ladles getting put into bins other than the ones they were originally in. It doesn't take much to get a full-on glutening.
Well, first of all, the gluten thing is not an allergy. If you have celiac, that is an autoimmune disease. And if you don't have celiac, but a sensitivity to gluten, that is called non-celiac gluten intolerance. The difference is that with celiac there is intestinal damage, and with NCGI, there isn't. It seems obvious to me based on your response to the diet that you have one or the other.
Also, be aware that celiac runs in families. You probably should both be tested. That would mean going back on gluten because the tests will show false negative if you aren't eating it. These are the tests you should ask for:
tTG IgA and tTG IgG
DGP IgA and DGP IgG
total serum IgA control test
AGA IgA and AGA IgG (older less reliable tests)
And it is not uncommon to see improvement so soon. It usually takes a long time (months, and in some cases, a couple of years) to see complete healing, but most people see enough improvement within days to let them know they are on the right track.
It sounds to me like your Dad is clueless about gluten, and your brother is actually "anti-gluten-free". With your brother's attitude, do you think it's possible he is deliberately sabotaging you? I agree with the others that the cap dropping on the floor shouldn't gluten you, but if your brother is annoyed by having to eat gluten-free in the house, maybe he is sneaking gluten into things just to try to get even?
Hyperparathyroidism can be caused by low levels of calcium and vitamin D. Because you had celiac for a long time, you haven't been absorbing nutrients from your food the way you should. My Mom, who also had celiac had hyperparathyroidism and had surgery for it. After that she was OK.
But you should ask your doctor to test all your vitamin and mineral levels. You could quite possibly be low on others, especially B12.
I just looked up Pamela's cookies and I didn't see a thin mint, but their double chocolate mini cookies are really good. I haven't tried all the flavors because a lot of them have corn (which I am intolerant to), but if the rest of their stuff is as good as these chocolate mini's, I bet you'll be delighted. Maybe you could make some sort of mint "dip" to use with them.
Or you could google gluten-free thin mint recipes and make your own.
Yes, it is the same stuff. (I know because I helped a friend texture his walls a while back). Even though the texture is wet when it is sprayed I am sure the dust got into the air when they were mixing it, and some even when they sprayed. I'm not saying that is the whole problem, but I'm sure if she was in the house when it was being done she would have been affected.