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General Ludd

Member Since 03 Apr 2012
Offline Last Active Feb 11 2013 03:23 PM
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Posts I've Made

In Topic: Gluten Reactions Getting Worse, Not Sure What To Eat After Exposure.

03 February 2013 - 01:28 PM

I thought I'd provide a follow-up on my status. I just finished an initial run of tests at the GI doctor and one value that was illuminating was an elevated lipidase level. I do not drink alcohol (I'm practically a teetotaler, with fewer than 3 alcoholic drinks a year) and I am not overweight by any measure, but indications are that when I was in the ER my lipidase levels were probably much higher--at the level common pancreatitis. We won't know because no tests were run at that time. The ultrasound came back with no evidence of disease or injury, and I expect that the CT scan I have on Monday will also produce a similarly uninformative results. We don't know, and we may never know what was causing my lipidase levels to be high, but if there's one thing I learned from the experience, it is that having a dietary issue like celiac/gluten sensitivity can lead one to attribute most GI difficulties to exposure when another disease process may be at play. While I very much doubt I have anything so serious as pancreatic cancer, my thinking is that any sudden increase in severity of symptoms with no clear source of exposure should best be raised with a GI doctor to eliminate other potential issues. Those of us with GI issues may know our bodies very well, but even we can be surprised!

In Topic: Gluten Reactions Getting Worse, Not Sure What To Eat After Exposure.

10 January 2013 - 09:07 PM

I just discovered them. They are kind of expensive, and it takes about 20 minutes to get a result, but I think they'd be great for travel and reduce the anxiety of having your trip ruined by a stray crumb! You can find them at http://www.ezgluten.com/ I have run two tests to try them out and see if they work OK. They are pretty sensitive (10 ppm is their stated sensitivity). The company that makes them appears to do a lot with industry testing: http://www.elisa-tek.com/

In Topic: Gluten Reactions Getting Worse, Not Sure What To Eat After Exposure.

09 January 2013 - 07:17 PM

Thanks for all your helpful posts! I am slowly getting back to normal. I have been lactose intolerant for about 22 years, and possibly casein-sensitive. When I was in the ER the drug they gave me for stomach spasms was Valium. It turns out most formulations of Valium contain lactose as the top "inactive" ingredient. That explained why the spasms went away but a little later I started having new problems with my gut. I am also sensitive to oats--even the certified gluten-free kind. So I avoid those products. So far I have not noticed any bad effects from soy, corn, or other common co-morbid sensitivities.

I got a set of EZ-Gluten testing kits and tested a couple of the items I'd eaten prior to the latest episode. The corn tortillas that other gluten-sensitive friends had recommended had at least trace amounts of gluten. They are manufactured by a company that also makes wheat-flour tortillas, but I'd been able to tolerate them for the past 3 years without much trouble that I'd been able to notice. I'd had quite a few of them because we didn't have a lot of left-overs in the house after the holidays (the whole routine was off kilter), so that may have put me over the edge. Usually I only have one or two at a time and with lots of other food (such that the gluten exposure in a meal would be well below 10ppm).

Anyway, I had a spoonful of black-eyed peas and several pieces of cornbread (with sorghum and rice flour) for dinner and am feeling fine, so that's a good sign. I usually eat a pretty colorful and high-fiber diet, so the past week of white rice and bananas was beginning to wear on me.

In Topic: Gluten Reactions Getting Worse, Not Sure What To Eat After Exposure.

07 January 2013 - 08:09 PM

Hi GL,

If you got hit twice in December and now in early January, you may need to tighten up your diet some. Not just for immediately following an exposure though, but all the time. The immune reaction is going to stop within a couple days. It takes time for the immune system to back off and relax.

Sticking with easy to digest whole foods and avoiding starch and sugars may help. Plus taking pro-biotics and digestive enzymes. Pepto-Bismol may help with some symptoms.


Thanks for the advice. The problem I've had is that I can't definitively figure out where the gluten came from. I guess I need to be more careful than I used to be.

In Topic: Help--Recently Diagnosed--Mostly Vegetarian Eater......gluten Free Diet Panic

06 January 2013 - 08:41 PM

When I learned I couldn't eat gluten anymore, I had a pretty hard time too. Eating out, pot-lucks, social gatherings, family gatherings are still a challenge, but nowhere near as bad as I originally expected. The worst thing is to dwell on what you're going to miss. I used to bake bread regularly, I grieved at the loss of this simple pleasure, but after a few years and some accidental glutenings, the thought of bread of any kind is unappealing. I don't miss it one bit.

As for beer, I used to love a thick stout and dabbled in homebrew a bit. Beer was one of the first foods that I had trouble with when my gluten sensitivity started becoming noticeable. So I had stopped drinking it long before I realized I had a problem with Gluten. Since then I've had some of the sorghum and rice beers and they are both quite light and flavorful. I don't remember what Corona tastes like, but sorghum can be made into a light pilsner (but with a distinct aftertaste). It reminded me so much of beer my body got ready for trouble that never hit.

If you are foodie (I am not, but I like tasty food), go to the recipe sites like Gluten Free Goddess for inspiration and hope. There are so many delicious foods out there. I like to remind my family that most of the food in the world is gluten free. My mom has become quite the skilled gluten-free pie and home-made gluten-free ravioli maker! I don't know how she does it, but you can't tell the difference. In fact, I think gluten-free pie crusts can easily be better than wheat ones!