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How can I safely figure out which gluten free foods upset my GI tract when people react to so many different foods?
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Anemia and Celiac Disease
This category contains summaries of research articles that deal with anemia and it's association with celiac disease. Most of the articles are research summaries that include the original source of the summary.8 articles in this category
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By squirmingitch · Posted
I'm not sure. You may be stuck with only what you got & the other tests can only be ordered by a GI specialist. I do see something there in the second column under General Chemistry, in the fifth box down, it says IgA, IgG, IgM. I don't know if those are the same as what we are talking about -- I know the IgM would not be but not sure about the 2 preceding that. I am not a doc. -
By maysarah27 · Posted
Okay thank you! I just wasn’t sure if I’d be fine with it given the shared equipment in manufacturing... I tend to be quite sensitive with that sort of thing so it sucks having to take the risk of it making me sick -
Read about keeping a food diary https://www.wikihow.com/Keep-a-Food-Diary
For now stick to whole foods only, can take months to get over a exposure. Common issues are dairy as the vili that produce the enzymes to break it down are damaged so we get intolerance for it, soy, legumes, and spices are harsh also. Think of your intestines as carpet burned anything spicy, rough, or acidic will irrtate it right now. Everyone has different trigger foods and temporary ...
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