Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Sensitivity


Cookie83

Recommended Posts

Cookie83 Newbie

i dont know if this is the area i should post this, but here goes

 

in august of 2012 i went though a period of major stress, and i admit i was depressed and i felt the need to hurt myself (not suicide) but i ate things i never would have, and ate in portions i never would have, my whole life

 

im 5'1", and i was 89LB i've been this weight for the past 10+ years, most times a +/- 1 lb at christmas time but i always lost it about a week after xmas

 

im not big on eating either

 

so anyways, in just a span of 3 months, i ?developed a belly, im not fat, its just localized to the stomach, and a tiny big of pudginess on the sides of my stomach area, but in the last 1.5 years ive stopped and gone back to my old way of eating, which is very small portions, and i gen dont eat out, and not big on junk food, but for some reason im very bloated there, in the stomach area, i could have a glass of milk, and feel FULL but i know i can't possibly be full

 

i used to have say: grill cheese sandwich and a milk for lunch, now, i eat the sandwich im full, and the milk on top makes me feel so bloated afterwards (initial few mins breathing feels harder, and the stomach sticks out ridiculously, its about 5 inches of fat sticking out like im pregnant, which im not)

 

is this a result of gluten? ive always had a high metabolism, and never much of exercise (unless you count walking to the bus stop) and ive never had this stomach fat or bloating until recently

 

i am at the point where im considering phen 375 but im not overweight in fact my doctor would be happy if i weighed 92LB vs 89LB, so would cutting out gluten perhaps solve my problem without taking pills? 

 

i guess what my real question is: could someone tell me, in a dumbed-down simple english "please?" tell me:

 

-just what does gluten do to me? if i cannot tolerate gluten

- how can i find out if i am sensitive to gluten

-i gen eat a diet of ONLY : spring salad mix, spinach, cherry tomatoes, mini cucumbers, mushrooms, chicken thighs (yes with skin) chicken wings, udons, chicken broth (canned) eggs, cheese, ham, milk, yogurt, roast beef, lasagna (reg meat kind) occasional pizza, and grill cheese

 

is there anything in this list that makes me bloated/contribute to gluten? the bread is just flax/omega blah blah blah bread, not wonder bread

 

can someone help me understand the benefits of gluten free stuff, cuz its a bit more expensive than reg groceries, and does gluten free diet cut out any essential nutrition?

 

*** typical day:

breakfast: 1 japanese white udon with 1/2 a can of chicken broth, 2 eggs and a slice of ham

lunch: 1 banana/1 apple/4 strawberries smoothie

snack: either 2 pieces of chicken thighs, or a sandwich (2 slices bread, 3 slices roast beef, and 1 slice of pre-sliced cheese (not processed cheese)

dinner: plain spinach salad with dressing (okay, about 5 tbsp of dressing ) some sliced mushrooms (5?) and 1/2 cup of cherry tomatoes, and 2 100g yogurts

 

no desserts or after dinner snacking, im a creature of habit, so did my belly arise from the sudden 3 months of bad eating, or is it stress triggered gluten sensitivity?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Cookie83 Newbie

oh, and how can i find out for sure if im sensitive to gluten? is there a test my family doctor can do? is the test free? if not how much approx. in canadian $?

Deaminated Marcus Apprentice

Hi Cookie,

 

 

1. As far as I know bloating is caused by undigested sugars such as lactose from milk being the most common.

    But it could be any kind of sugar. 

     Often sugars that end in "ol" like sorbitol also does it.

 

    So I recommend cutting out milk first.

    Yogurt might have partially digested lactose.

    Hard cheeze doesn't have lactose so I was told long ago it's ok.

 

2.   If you do have lactose intolerance, that could be due to Celiac damaging the villi in the small       intestine that produce the enzyme that digests the lactose.

      So in other words, lactose intolerance can be caused by Celiac    
          (or even by Casein entheropathy).

 

3.    Before going gluten free, you can get a Celiac blood test panel done.

       Doctors like to recommend just one test like the tTG or the AGA, but a panel covers more          bases as I learned when reading people's experience here that some only tested positive for only one test in the panel.

 

I'm in Ontario Canada and this is the Celiac panel I did at the lab whose initials are GD.  cost 125 cdn

The other lab's panel wasn't as complete as this one.

 

Total IgA
Transglutaminase IgA           tTG-IgA
Deaminated Gliadin IgA        DGP-IgA
Deaminated Gliadin IgG       DGP-IgG

 

 

PS: I loved reading your menu, yummy!  :P

 

 

PS 2: I might be splitting hairs but you asked for a gluten sensitivity test. The panel above is for Celiac. 

You can still have a problem with gluten or wheat without having celiac but I don't want to overwhelm you with details as I tend to do with others.

Deaminated Marcus Apprentice

About your concern regarding the cost of gluten free foods... for carbs:  potatoes and rice are cheap gluten free foods.

It might cost you more in terms of time spent in the kitchen preparing your meals.

Fresh fruits, fresh vegetables and home made salads and homemade soups are gluten free.

Make your own salad dressing with olive oil and herbs.

 

Some say the gluten free diet is a bad diet, I don't agree. 
Fresh vegetables and fruits are full of nutrients.

nvsmom Community Regular

i used to have say: grill cheese sandwich and a milk for lunch, now, i eat the sandwich im full, and the milk on top makes me feel so bloated afterwards (initial few mins breathing feels harder, and the stomach sticks out ridiculously, its about 5 inches of fat sticking out like im pregnant, which im not)

 

is this a result of gluten? ive always had a high metabolism, and never much of exercise (unless you count walking to the bus stop) and ive never had this stomach fat or bloating until recently

 

i am at the point where im considering phen 375 but im not overweight in fact my doctor would be happy if i weighed 92LB vs 89LB, so would cutting out gluten perhaps solve my problem without taking pills? 

 

i guess what my real question is: could someone tell me, in a dumbed-down simple english "please?" tell me:

 

-just what does gluten do to me? if i cannot tolerate gluten

- how can i find out if i am sensitive to gluten

-i gen eat a diet of ONLY : spring salad mix, spinach, cherry tomatoes, mini cucumbers, mushrooms, chicken thighs (yes with skin) chicken wings, udons, chicken broth (canned) eggs, cheese, ham, milk, yogurt, roast beef, lasagna (reg meat kind) occasional pizza, and grill cheese

 

is there anything in this list that makes me bloated/contribute to gluten? the bread is just flax/omega blah blah blah bread, not wonder bread

 

can someone help me understand the benefits of gluten free stuff, cuz its a bit more expensive than reg groceries, and does gluten free diet cut out any essential nutrition?

 

Welcome to the board Cookie.

 

Bloating is one of the more common celiac symptoms. I had periods where I was mistaken for being pregnant again (always good for a girl's ego - LOL) and it used to confuse me because it would come and go, with evenings generally being the worst time for me. As Marcus said, it can also be caused by sugars (and the fast breakdown of starches like bread, and pasta) or from a lactose intolerance (many celiacs find they are lactose intolerant for a time).

 

You might as well get checked for celiac disease is you think gluten is the cause. Marcus listed some tests for you, there is also the EMA IgA, tTG IgG, and the AGA IgA and AGA IgG. Make sure you are still consuming gluten when you do them. These tests are based on intestinal villi damage which is the main symptom that celiac disease is diagnosed from.  A Non-Celiac Gluten Intolerant (NCGI) will have the same symptoms as a celiac (headaches, GI issues, pain, brain fog) but it can not be diagnosed by blood tests... a shame since I have seen stats that estimate between 6 and 30% of the population have NCGI. The only way to discover if you have NCGI is to go gluten-free for a few months and observe how your health has changed.

 

Your diet is pretty full of gluten (from wheat rye and barley. Udons, chicken broth, lasagne, pizza, sandwiches, and some yogurts and slaad dressings all have gluten in them. If gluten is a problem for you, it looks like it is contributing to feelings of poor health every day. You can buy gluten-free substitutes for these foods but as you said, they are expensive and not that healthy.... of course the only reason their gluten containing counterparts are considered healthy is because they have been fortified with nutrients after processing. It is generally cheaper and healthier to just drop those foods and try to replace them with meats, veggies and fruits.

 

Best wishes. I hope you found answers soon.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,868
    • Most Online (within 30 mins)
      7,748

    Helen R
    Newest Member
    Helen R
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • ehb
      Oh I also drink wine occasionally - I understand the typical recommendation is that wine is gluten free but I don't know how to handle the possible introduction of gluten with fining agents or oak barrels sealed with wheat paste 
    • ehb
      @Scott AdamsThe only restaurants or prepared food that I have eaten outside of my home for the last 6 months are from dedicated gluten free restaurants or facilities, except for once in February at a place that had a gluten free night where they deep clean the kitchen and are dedicated gluten-free for the day, and twice in April (due to out of state job interviews) at places that were not dedicated, but mostly gluten free where I questioned them to make sure they were following proper cross contamination protocols. I suspect I got glutened back in December from drinking water (but not eating anything) at an italian pizza/pasta place, so since then I'm not even entering gluten-heavy places. For the month prior to my most recent blood test I had only eaten outside my home two or three times at a dedicated gluten free bakery that is owned by a celiac family. I also occasionally (< a couple times a month) will have a labeled gluten-free canned seltzer from a bar, and will ask to open it myself so they don't touch the top of it. Are dedicated gluten-free facilities also a concern with this level of sensitivity - for example if they are using products without gluten ingredients but are not certified? One question I have is if the immune reaction and antibody levels are proportional to the amount of gluten or if it's more of an on/off switch. I am just concerned because I haven't seen any changes at all - I would be willing to be more restrictive if I were confident that it would actually have an effect, but I am feeling quite discouraged living such a restrictive life (even more restrictive than what it seems like is the standard recommendation) without any results at all. Going so far beyond the standard recommendations makes me feel a little crazy like I can't trust anything, but I'm willing to do it if I know it will improve my health. This was helpful for me to take stock of how much I have been eating out of my house, and maybe that should be the first thing I remove completely - thank you! 
    • Scott Adams
    • Scott Adams
      Do you eat in restaurants, or food prepared in restaurants?
    • ehb
      Thank you, I think with the initial blood tests they did actually do the IgA tests first to make sure those are normal! I am wondering if there are any tests that actually test for the presence of the gluten protein? From my understanding, all of these test for gluten antibodies, which in the case of refractory celiac would switch to a gluten-independent mechanism of activation. Because my ttg levels havent changed at all with my increasingly strict diet, I am concerned about distinguishing between the possibilities that 1) I am super sensitive to very very small amounts of gluten and am getting cross contamination from somewhere I haven't identified or 2) have refractory celiac where even if I were to eliminate gluten 100%, my immune system is stuck in this activated state or is reacting to something else. The course of action should be different in these scenarios - in scenario 1, I should really lock in and stop eating processed foods all together (even if labeled gluten-free?) and identify any possible source of contamination no matter how small, but scenario 2 would require some other intervention like corticosteroids or a clinical trial. If I could somehow test the actual presence or amount of gluten in my body, I would think that could distinguish between these possibilities - if gluten is present it is more likely scenario 1, and if gluten is not present it's more likely scenario 2. I would probably need a test I could take regularly like once a day 
×
×
  • Create New...