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Beary133

Normal To Feel Great 1St Week, And Up And Down After?

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I'm new to the site, and decided to join since so many others seem to have gone through what I'm going through; however, I couldn't find a post just like mine so I wanted to start one myself.

Just to give some background, I have Graves' disease (autoimmune disease affecting the thyroid). Been diagnosed with thyroid issues since January. My doctor wanted to kill off my thyroid, and I refused to do that permanent solution. A friend told me that she, too, had Graves' and she went gluten-free after someone told her that her symptoms mimicked Celiac disease, and since her thyroid levels have completely normalized.

After reviewing the symptoms, a lot are the same for Graves and Celiac, so, without going to a doctor first to check for Celiac, I began a gluten free diet because I was desperate to feel better.

Before going gluten-free, my symptoms were - I was tired all the time, had 3pm crashes where I was exhausted and needed coffee or an energy drink to make it through the day, just felt "sick" all the time, started having social anxiety issues (completely uncharacteristic of me), random bouts of eczema, horrible PMS and periods, EXTREMELY irritable, constant headache every day, and random other symptoms. I never really had stomach issues though.

The 1st week gluten free, I had so much energy, my mood improved, and I felt great. It was like a miracle. I am now on week 3, and, beginning with week 2, I haven't felt "great" anymore. My stomach is a complete wreck, no consistency in hardness of stools or timing, and will decide I need to go at any given moment. My mood has been very up and down. I call them bad "thyroid" days, because I have blamed my behavior on my thyroid for 7 months.

So what I am wondering - did anyone else have issues with up and down days? I feel like I'm back at square one, and being gluten free is hard. I assume that because I felt good week 1, that I do have gluten issues, but why do I feel awful again. It's just frustrating. Should I try supplements? Any help, advice, suggestions, anything is welcomed. Thanks in advance :)

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i don't have thyroid issues (although it is so common, i am almost expecting it) but you are probably going through gluten withdrawal.  now that gluten is out of your system, your body is re-adjusting.  i went through it - feels sort of like the flu - i had to rest and i drank alot of water.  it took a couple of weeks to feel better again, but every day was a little better.  

 

your symptoms sound so much like mine were - the social anxiety issues blew my mind - like you said, totally uncharacteristic of me, too!  i had soooo many symptoms clear up - some i didn't even know i had or were related to prolonged adverse gluten reaction.  

 

also, you may find that, now that gluten is out of your system, you could have secondary sensitivities to other things.  i don't do well with soy <and it mimics my gluten reaction, just doesn't last as long)  but some people have trouble with corn, dairy, eggs, etc.  you might want to keep a food journal to pin down what your body is reacting to.

 

or, are you eating anything different or new that could be cross-contaminating you.  lots of people new to the diet think 'no problem, i can eat out here or there because the menu says gluten-free'  and that is not always so.  you can still eat out, you just have to be careful (and the people serving/cooking need to know not to let your food come in contact with, say, croutons, bread, flour, etc...  ) that you can trust other people to keep your food 'safe'  :)

 

welcome to the board and good luck!!  

 

that's my 2 cents, lolz, what say ye, thyroiders?  :D

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Before jumping to any conclusions and assuming that you might be having any other problems, let me point out that if you indeed have a problem with gluten, then it's not uncommon at all to start feeling poorly after the first week. It's probably just gluten withdrawal. Read this post http://www.celiac.com/gluten-free/topic/91878-newbie-info-101/

It's an intro post for celiacs, but the information in it is useful for any person who intends to go on a gluten-free diet. 

 

Since you're not diagnosed, you might want to consider taking the blood test or resuming your normal diet before the withdrawal symptoms develop any further. If the withdrawal period passes and you start feeling better again, it will be a real tough experience if you decide to go to a doctor, because most of the tests they will want to perform won't work if you're already gluten free. It'll all come back negative, so they'll ask you to go back to eating gluten, and you'll go through worse symptoms since you've already cleansed your body, and you'll have to go through withdrawal all over. So decide now if you'll want to be officially diagnosed or not.

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I have Hashimoto's Thyroiditis.  For 15 years I was hypo and was easily treated with Armour Thyroid.  But, last year, I went from being hypo to hyper.  I had swings going back and forth.  It was awful.  I believe that the end of perimenopause may have triggered the swings as well as developing celiac disease but that's just a guess.  My hyper symptoms were extreme anxiety (not characteristic for me as my family considers me to be a "rock").  I first noticed issues with my right eye during hyper times and muscle weakness (not feeling strong and not good for a runner/cyclist).  Then too, I had developed a second anemia (iron deficiency) that really dropped my hemoglobin levels.  But I digress.....

 

My mother started with Grave's Disease (started during perimenopause too).  Now she's hypo.  So, it does swing back and forth.  My cousin also has Graves too  and my brother -- Hashi's.

 

Are you taking any meds to stop the hyper stage?  You might want to consider this if you feel that your eyes are being affected (bulging eyes, etc.)  My mom did not take any meds during her Grave's period, and ended up with permanent eye damage and was forced to retire.  She's has double vision at a certain level (e.g. she sees two speedometers on her car's dashboard).  She was problems reading and must close one eye.  She got special glasses, but they drive her nuts.   So, be careful.  She did get tested this month for Celiac but her blood tests were negative.

 

I do have to say that finding out that I have celiac disease has improved my thyroid and anemia.  I'm better able to absorb my thyroid hormone, vitamins and minerals.  I definitely see an improvement and I've only been gluten-free for three months.  Took six weeks or so to finally notice a difference though.  So, give the gluten-free diet time.

 

My husband's been gluten-free for 12 years.  No formal testing.  He just knows that he doesn't feel well on gluten and his symptoms completely went away.  So, it's easy for him to not cheat and he won't do a gluten challenge. 

 

I hope this helps you.  There are several experts on Thyroid Disease on this forum.  I'm sure they can provide you with more details.

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My friend was never tested, and, since I found everything out through her, I didnt think it was pertinent to get tested. I've been reading gluten-free books and about Celiac disease. Not to sound completely ignorant, but why is it necessary to get tested? I don't see what difference it makes since everywhere I have read says that if you notice a change going gluten-free, you have a gluten sensitivity, in the least. So again, it's my ignorance to the fact, but I don't see how it will make a difference or what it will change so that's why I didn't bother getting tested. If it's something that could make a difference, perhaps I'll consider it, but I'm a poor college student and doctor bills pile up quickly.

I suspected that it may be withdrawals after reading other posts. I also think that a trail mix from Walmart may have traces of gluten in it because my stomach seems to churn every time I eat it, so I'm going to throw it away so I won't be tempted.

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Before jumping to any conclusions and assuming that you might be having any other problems, let me point out that if you indeed have a problem with gluten, then it's not uncommon at all to start feeling poorly after the first week. It's probably just gluten withdrawal. Read this post http://www.celiac.com/gluten-free/topic/91878-newbie-info-101/

It's an intro post for celiacs, but the information in it is useful for any person who intends to go on a gluten-free diet. 

 

Since you're not diagnosed, you might want to consider taking the blood test or resuming your normal diet before the withdrawal symptoms develop any further. If the withdrawal period passes and you start feeling better again, it will be a real tough experience if you decide to go to a doctor, because most of the tests they will want to perform won't work if you're already gluten free. It'll all come back negative, so they'll ask you to go back to eating gluten, and you'll go through worse symptoms since you've already cleansed your body, and you'll have to go through withdrawal all over. So decide now if you'll want to be officially diagnosed or not.

I second this!   Ask your doctor about a Celiac Blood Test panel.   So far, I'm the only official person diagnosed with celiac disease who has autoimmune thyroiditis in my family.  My mom tested negative (Graves) and my brother (Hashi's) is scheduled to be tested in August.  Finally, you can develop food allergies/intolerances at any time.

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I should add I'm 25. I was on Methimazole, had an allergic reaction and was put on PTU. My doctor lost her credibility with me when she did not give me correct instructions for dosage. I was taking less than half of what I was supposed to take; however, my levels were almost normal on this dosage. I'm almost grateful as I would have gone hypo had I been taking the higher dosage.

I do not have the eye condition. I forget exactly, but that is a certain type of Graves (I believe, been so long since I did my research on it), and I did not test positive for that.

After I felt better eating gluten-free, I sent my brother the list of symptoms for Celiac disease. He said he may get tested for it if the neurologist cannot find anything. He has weird symptoms, and unexplained migraines that doctors/ENT cannot figure out. Perhaps if he tests positive, that will be evidence enough for me and I can save some money on doc bills lol. But again, if someone could explain why it is necessary to get tested, I would appreciate it. I had the mindset that I would try gluten-free for 6 months, and get my bloodwork redone to see how my thyroid is doing and take it from there.

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Why people get tested:

 

1,  To reduce the possibility that they will change their mind in the future about being on a gluten diet.

2.  To help gain cooperation from others around them with their diet or other accommodations.  Schools, for example need to make sure students remain on the diet in school.  Some need a confirmed diagnosis.

3.  For a firm conclusion that celiac disease is their problem or if they should look for something else..

4.  To help gage what sorts of treatment are needed.

5.  To find out what nutrients may be in short supply.

6.  Find food allergies or intolerances.

7.  To find what, if any, further problems the celiac has caused.

8.  One may want to be the first in the family, to help others in the family see it.

 

The final test is trying the diet and it is the ultimate test.  You may have good reactions or bad.  When I first went gluten free I had 4 blissful days before withdrawal symptoms hit.  Then I had many hard days full of fatigue, fogginess, and sadness.  I did have times when I swung from hopeless to giddy. You are not on square one when You are low.  At least I wasn't.  I finally emerged from foggy dizziness in the end, and enjoyed a clear mind and some energy.  I hope you will be feeling that way soon.

 

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I'm not saying that you HAVE to get diagnosed, but that you should think about it and consider it NOW before you go gluten free. Because if you find out later that you should have gotten a diagnosis for any reason, things will be a lot tougher.

 

It's your life and it's up to you how you live it, and that is the same thing the doctors will tell you as well. They will tell you that it's your decision. I'm just saying that you should do some serious consideration, because going on a gluten free diet and detoxing now, then changing your mind later will be very hard on you. 

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I plan to stay gluten-free for life for my health since I have the known thyroid issues, I just didn't know if it was absolutely necessary to get tested. Thank you for the breakdown, and clarifying that for me! I read somewhere that it takes 6 weeks for gluten to be out of your system, so going back now after being 3 weeks in to get tested would be counterproductive, for me anyways, and would make me extremely frustrated and feel like my efforts the last few weeks were for nothing. So I'm just going to stick with it, and hope that the withdrawal symptoms clear up sooner than later. I've been craving sweets like none other today, so pretty sure that's what it is.

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    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
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    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
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    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
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    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

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    • The gluten challenge is 12 weeks of eating gluten for the blood antibodies tests and 2 weeks for the endosocpy.  There is also the test for DH (dermatitis herpetiformis) which is a skin biopsy.  DH causes a rash on the body, often in a symmetrical pattern.  The IgA antibodies are deposited in the skin and cause the rash.  They test for DH by taking a small skin sample from next to a lesion, not on a lesion.   Going to a dermatologist who is familiar with celiac disease/ DH could be an option. Check around your area to see if you can find a dermatologist that other people with celiac disease and DH have seen.  Sometimes hospitals have celiac support groups and you might find some doctor recommendations from them. Celiac disease is not easy to diagnose but if you aren't eating gluten it is pretty much impossible to diagnose.  That may change in a few years as there were new tests being talked about that may be able to do diagnosis without a gluten challenge.  But they aren't available yet.  
    • Might be your new regular, if you went to a whole foods diet with plenty of veggies, etc. And less processed crap your getting more fiber. I used to get constipation before going gluten free....yours could be a similar issue but just 2 months is a rather short time. Many times constipation is brought on by magnesium issues, healed gut, etc. can fix this,

      Other thoughts, are you consuming a lot of fruits, juices, taking vitamin C. Frequent bowl movements could also be your getting your upward threshold of vitamin C. You could be getting more fiber then your used to.

      Or you could be getting a light gluten exposure from a condiment jar/butter tub with crumbs, or a pan with scratches you did not throw out. Ate outside your own house? Do check the newbie 101 thread to see if you missed anything.

      Any other information you can tell us? Like what you eat, Do you see pieces of undigested food? This could be a enzyme issue or a gut biome issue.
       
    • Sure.  That could be normal for you.  2 months isn't that long to heal and get everything regulated.   It may be different 2 months from now.
    • I have been recently diagnosed with Celiac's Disease.  I have changed my diet for the last 2 months.  I am finding that I have to go to the bathroom about 3 or 4 times in the morning.  It is not diarrhea. I used to go once a day. Is this normal?
    • I think what is going on for a lot of people experiencing being glutened by vapours is that they are perhaps mis-attributing the experience to the vapour, when in fact they were glutened by other means (swallowing airborne flour particles, splatter, touching contaminated surfaces). Proteins (eg. gluten) are heavy, and cannot evaporate or be suspended in water droplets that have evaporated.  I have worked for many years in different lab settings working with dangerous chemicals and biohazardous materials (human/animal tissue and bodily fluids). You should see what I am legally required to wear when handling materials that are merely hazardous by ingestion or particulate/droplet inhalation! I have to wear gloves, a mask and two layers of protective clothing. I am not allowed to bring food or water into the same room at all, and must remove all clothing/protective equipment before leaving the experiment room. Why all this? Because humans are really, really bad at touching contaminated surfaces and then touching their faces. This is how you get most of the colds, flus, and stomach viruses you've had in your life. You touched something bad, and touched your face! We wipe stuff on our clothes. Droplets or powders fly up into our faces when we handle stuff, cut, and mix stuff, and we don't notice unless it's "a lot." But we can get sick from much less than "a lot," whether that's gluten or some noxious chemical/pathogen.  I live in a shared kitchen, and I do not go in there when my roommate is cooking. If I'm thirsty, that's too bad, I'll wait. I do no leave anything (food, clean dishes) out unless I am physically present in the kitchen or home alone. I do not prepare food until I have wiped down all surfaces (handles, taps, counter) that I will interact with while preparing my food. I do not allow flour in my kitchen, and do not go into bakeries etc. Before I adopted these policies, I used to get sick a fair bit on a random basis. Now, I am confident that food I prepare in my own shared kitchen is fine, regardless of what my roommates might cook.
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