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      Frequently Asked Questions About Celiac Disease   04/07/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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Renegade

Apparently You Guys Were Right, It's All In My Head!

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So I went to the clinic, didn't wait for the weekend, skipped 12 hours of work, unpaid of course and told the doctor about all my symptoms, to my impression she actually listened and requested to have a full check of my issue via blood test and stomach as well as colon/intestine exam.

 

The next day I got my blood test done,got tested for a list of all stuff like thyroid,vitamin B12, Biochemistry (urine test) and just a handful of other stuff I can't remember because I don't have the paper anymore, they took 5 ingestion, 2 for other test and 3 for lactose. I will be getting the stomach and colon exams in September.

 

Well so apparently all I have is a lactose intolerance and everything else is fine.

 

So i guess my symptoms such as:

 

-Neck Pain

-Extreme fatigue

-Cutting out ,exercise and ton of other foods

-Digestive issue

-Stomach pain when eating almost anything

-Constipation

-Shortness of breathe

-Feeling of throat inflammation

-Brain fogs

-Eye pain to the point I had to rest 12 hours yesterday not cause of fatigue but simply because having my eyes open hurt too much.

and just so many more

 

Those are probably all in my heads, most likely has to be related by my pathetic panic attacks right? As this is what you guys been suggesting.

 

I'll be getting a copy of my results tonight so maybe you experts can have a look and confirm it's indeed all in my mind.

 

Guess I must also not been gluten intolerant or celiac, might wanna go back to eating it again as it only got worse since i quit.

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Well it doesn't seem to be gluten number one

Number two you don't like this forum and have made it clear that we are rude even though you have received tons of advice

Number three I have all the symptoms your talking about and I've been gluten free over 2 months. Guess what my dr is suggesting? Lactose or even a milk allergy because I actually get short of breath and stuffy nose etc. I've had the neck pain all week.

I know I can't eat gluten but you've never really confirmed that right?

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I didn't start to feel really well, besides some intestinal improvements, until I was 6 months gluten-free; in fact (for a while) I felt worse after a few months gluten-free. I am now over one year gluten-free and I still have symptoms that my hubby has never experienced although they are less severe than they used to be. It's not an overnight fix.

 

If you think it's NCGI then stick with the diet for longer and look into other options in the meantime.... and drop dairy.  Good luck.

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I had already dropped dairy, except milk in my coffee there and there and had some lactose free milk, i had cut yogurt and was already on almond milk for moths before getting all those symptoms.

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If you are still having occassional dairy in your coffee, and lactose free milk, that's not dropping dairy. I would consider that dairy-lite.  Try going 100% dairy free including dairy in baked goods and in junk foods like nachos as well. It couldn't hurt to tighten it up a bit.

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If you are still having occassional dairy in your coffee, and lactose free milk, that's not dropping dairy. I would consider that dairy-lite.  Try going 100% dairy free including dairy in baked goods and in junk foods like nachos as well. It couldn't hurt to tighten it up a bit.

I did not have junk food in over 4 months. I though dairy was bad because of lactose, is there more to it then just lactose?

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Dropping dairy means reading every label for hidden dairy. Not just looking for milk but for all of its possible derivatives, in every food you eat that has ingredients.

 

If part of what they're doing next month includes a scope you need to be eating gluten for a biopsy to show celiac if you do actually have it. It sounds like the doctor is looking for problems, not telling you the issue is in your head. Not the same thing at all.

 

My daughter is lactose intolerant and it took 18 years to get a diagnosis. She was incredibly sick before they discovered her issue. She wasn't sleeping well, was in constant pain, but especially when she ate, alternating C and D, so much more that pointed to a textbook celiac case. But her blood work and biopsy were negative, she responded (at least partly) to a lactose free diet and everything comes back if she has diary. I wouldn't make assumptions about what dairy can or can't do to your whole system when it doesn't agree with you.

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Well....that is the joy of figuring these things out. I would say, given the fact that a large portion of the people here went 20, 30+ years having symptoms before they got diagnosed....you're right on track! ;)

 

But seriously. No one here ever said anything was in your head. You were given good advice. Your choice if you follow it or not.

Saying you dropped dairy and still have it in your coffee and baked goods and other things that you're eating or drinking is like saying you're gluten free but still having a sandwich with regular bread for lunch.

 

It's hard. We all know this. We've all been frustrated by it. Some spent their whole lives sicker than you have been on your sickest day. Get all your test results back and yes, post them. You at least have one diagnosis right now. This is a good thing! Did the doctor tell you it's all in your head? It sure doesn't seem like it if you were diagnosed with lactose intolerance. Do you have all the results from the other tests that were run or are you still waiting for them?

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Hard? I couldn't give less a crap about giving up dairy, only reason I was having it in my coffee was because I wouldn't bring my almond milk at work because I wouldn't ever drink enough almond milk at work to drink the whole thing before it spoil, I'll be off work at the end of the mount, it will be easy then. I was already off yogurt and cheese or any dairy thing beside butter, once in a blue moon.

 

What's hard is the fact I had cut, so many things only to get just as sick and worse, was it weed, coffee, nuts, nightshades, garlic, dairy, gluten, oat, grains,cross-contamination or hell even hidden magic, it could have been anything. 

 

The doctor didn't say it was in my head, but said that there was nothing else in my blood results so she didn't contact me as nothing was alarming, you guys on the forum did mention several times that all of this looked like anxiety, anxiety is in your head.

 

So now you guys are saying that dairy could be what this been all along! There must be a lot of hidden dairy in vegetables,rice,fruits,meat and almond milk, as this is what i been eating for the past 2 months

I really doubt that a little bit of milk and 1/2 spoon of butter would make me so sick, specially since for days I would not have it at all and still be just as sick. It's not like i was having it regularly, also, I only felt bad ONCE after having milk and that was from a chocolate bar but I guess a little bit of milk once in a week which doesn't make me feel bad is enough to make me feel like I am physically dying every day.

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Remember we are not doctors. I think you are putting way to much responsibility and blame on this forum. I mean the subject line alone reads we are to blame basically. I can't really help much anymore and not sure anyone else here can.....

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One more person to advise that dropping dairy means ALL dairy.  I continued for about a year to just use cream in my coffee and had pretty bad D almost constantly.  It was when I finally dropped all dairy that I started to heal from the damage dairy was doing to my body.  

 

And I know it's frustrating when you feel like people are telling you that things are all in your head.  I know a lot of people on this board have felt that way for sure!  This should be the place that you don't feel that way.   Getting rid of gluten, corn and dairy cleared up 90% of my issues.  The frustrating thing is that uncovering the rest of the puzzle is hard.  And it seems like food sensitivities can come and go (I've had to drop eggs, but then got them back)

 

This process will teach you to listen to your body, and not worry so much about outside noise.  I don't use this board much anymore, but in the beginning this place was an absolute lifesaver.  

 

Good luck in your journey!

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  I believe you were brought up the fact that you have anxiety attacks early on in your postings.

 

Looks like you found a doctor to help you.  Obviously you haven't died as you threatened to a few times.  :D   When you kept insisting that you couldn't breathe, we all told you that was serious (if it was true) and needed immediate attention. 

 

It appears you don't need or want our help any longer.  I hope this doctor can help you with your issues. 

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While anxiety is literally in your head because it involves being an issue with your brain, that doesn't make it an "in your head" as in an imaginary issue or one that is to be taken lightly. When that was suggested, no one was saying that the problem wasn't serious or that you shouldn't seek medical attention. They were simply relating what their experiences were when they had issues with anxiety and how that related to causing all sorts or problems. My only real anxiety issues are in relation to the dentist or a few (very serious) phobias. When I have a dentist appointment coming up I get incredibly ill for days beforehand as I get more and more worried about how it will go. And if I have a panic attack, I will be sick for days or sometimes more than a week after. It alters every aspect of my life when it happens. I get tired, pain, GI issues, headaches, worse than usual insomnia, appetite disruption and mood issues. It goes away, but not right away. Having something chemically altered in your head can impact so much of your body, and it isn't imaginary or less real than having any other disease or illness. So I think you need to get over the idea that having this sort of issue is less of an issue or should be a "non-issue" or maybe isn't really real. Would you treat a beloved family member that way? Tell them that? No? Than why would you do it to yourself?

 

You're saying that we (the forum) are saying it could have been dairy all along? Your doctor is telling you you have a dairy problem. Not us. We have been telling you repeatedly and often to seek medical care. Beyond that we have been relating what have been our collective experiences and how they may related to your situation. That is what a community does. You have been combative and dismissive and yet we have tried to help. You are still being combative by trying to blame us for misdiagnosing you all along when we should have just told you it was a dairy problem. When we have told you all along (again) that we were sharing opinions or our own experiences and to seek medical care. I'm glad you finally did. Now you will be able to get definitive answers for what is wrong and be able to treat it accordingly.

 

I can tell you that from what I have seen my daughter experience, cutting out most, nearly all or all but this tiny bit I don't think I can live without for the next month will leave you with symptoms related to your lactose intolerance. Being lactose free means FREE, not lactose light. You can get a small container to bring a week's worth of almond milk to work in for your coffee. Or, as I long ago learned in situations where I had to choose between coffee without milk or no coffee, I prefer my coffee with just sugar to not at all. You may find the same is true if you give it a go a few times.

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I did not have junk food in over 4 months. I though dairy was bad because of lactose, is there more to it then just lactose?

 

Yes. Some people have problems with more than just the sugar (lactose) in milk. Some have issues with the casein (protein) too and possibly the whey. My son's behaviour is affected by milk. He is much calmer and more focused when he is dairy free, and by dairy free I mean zero dairy in anything.

 

Dairy may not be the cause of all of your problems, but it might be causing some of them. You did say your doctor found you have a problem with dairy, right? Work with that for now.

 

Earth's balance is a very nice butter substitute that you might consider. Coconut oil is tasty for cooking and baking. 

 

For your coffee, a can of coconut milk might be good for at work, or take a small amount of almond milk in a jar to work and freeze the rest for the following week.

 

As for the anxiety, yes it is in your head, but so are my migraines - it doesn't mean that you are making it up.Gluten induced anxiety is a symptom of gluten intolerance. Anxiety can also be caused by a number of other health related issues. Perhaps try googling the causes and you will find something that fits for you and then do more research into it. 

http://www.medicalnewstoday.com/info/anxiety/what-causes-anxiety.php

http://www.mayoclinic.com/health/anxiety/DS01187/DSECTION=causes

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The thing is you guys think It could have been anxiety, as in I was having stress for who knows why, I wasn't having anxiety, I wasn't being in a panic attack, I did get anxiety before and this is how I can tell that how i was feeling in those very moment was NOT anxiety but you guys still suggested that how I was feeling was likely to be anxiety. Meaning that yes it is in my head to feel panicked for whatever reason but there is nothing wrong with my mind, yes i had a crap ton of stress out for so many things but no I wasn't in a state of panicking, i been managing my stress, I am not saying this to protect my ego, I am saying this because I know how I feel and how it feel to be panicked because again, i have been and know how it feels like and ths I can tell when I am not in this state.

 

My doctor has never mentioned the word dairy, she said LACTOSE intolerance and suggested lactose free milk and lactose free products, which I been doing already by having lactose free milk a FEW times since last week before that I had occasion milk at work and been on almond milk for MONTHS.

 

I will definitively go lactose,casein and whey free and see if this does anything, although I am sure it won't as everything I cut so far has done nothing to improve but there is nothing to lose from this at that point.

 

As far as my breathing, no it didn't kill me, doesn't make it any less be imaginating it.

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Ya know mate i used to drink almond milk every day then i started feeling sick from it and i have no other diary products, so you could try dropping it like ive no idea what is in it that caused it for me but i just got rid of it. Also the whey in my protein shake but its tolerable. GL

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Ya know mate i used to drink almond milk every day then i started feeling sick from it and i have no other diary products, so you could try dropping it like ive no idea what is in it that caused it for me but i just got rid of it. Also the whey in my protein shake but its tolerable. GL

How would it feel when it would make you sick, nausea, cramps,digestive issue?

 

And how fast would you get a reaction?

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I did not have junk food in over 4 months. I though dairy was bad because of lactose, is there more to it then just lactose?

 

Yes, there is also the protein called caseine.  I'm sorry you are having a hard time.  I've not read all the responses, just wanted to say that sometimes people can react to things without having an actual allergy or proven intolerance to it. 

 

My step mum can't have a whole load of things but no tests have shown her what she can or can't have, she just knows what makes her feel bad and what makes her feel good and chooses the food that makes her feel good.  That means no garlic, onion, shallots, chickpeas and some other things, I get them to email a list before each visit, but their visits are years apart anyway.  She can't have gluten either. 

 

As for anxiety, I have really bad anxiety and get anxiety attacks.  This is not the same as feeling stressed.  This is feeling like being in the grips of a heart attack. 

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Hi R,

 

I suggest you don't assume that there is only one cause of your symptoms.  If you read the signature lines of some forum members you will see that they may have multiple food intolerances besides gluten.  That isn't real unusual.  Eliminating one problem food can change or improve your symptoms, but if there are other problem foods in your diet, it won't get rid of all your symptoms.

 

Casein sensitive enteropathy is a condition that causes gut damage from casein.  There is no automatic fix to food intolerances, we just have to figure them out and avoid the problem foods.  B-vitamins being low might cause anxiety in some cases.  turns out B vitamins are very important for nerve function.  And guess what your brain is full of?  Nerve cells!

 

It sounds like you went gluten-free and your symptoms got worse?  That doesn't mean you aren't gluten sensitive.  People often report feeling worse on the gluten-free diet for a while after they start it.  It's not an instant fix type of thing, but a slow slog to improvement.  Keeping with the gluten-free diet for 6 months or more is a pretty good start.

 

If you want to research how gluten can affect the brain, try searching on gluten ataxia or gluten and pschizopohrenia.  There is lots of info on the web about it.

 

I suggest you keep with the gluten-free diet since it is not going to hurt you and it may end up helping you a lot.  NCGI does not show up on any standard testing right now, so your doc won't be able to test you for it.

 

You  have a good start, may as well keep it for for a few more months and see if things start to improve IMHO.

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How would it feel when it would make you sick, nausea, cramps,digestive issue?

 

And how fast would you get a reaction?

 

Its awhile ago now

 

How would it feel when it would make you sick, nausea, cramps,digestive issue?

 

And how fast would you get a reaction?

 

It was awhile ago now but i just had that feeling that it wasnt agrreing with my body and then i was like it cant be this but it continued so i stopped, it was a similar feeling i get with all diary which is like a blocked stuffy feeling on my inside like stuff isnt operating properly. It did not cause cramps are that pain we get on our left sides that only comes from direct gluten for me. Not long after i tend to think that mild reactions happen quicker for me anyway, about 30 mins to 3 hours usally is my reaction time. If i have been proper done in though it might be a day or 2 then i know im f#%$£.

 

If you want to take the time to list your daily diet i could have a look and others seem willing to help, i eat the same food every day same time etc but thats largly because of my gym routine/diet. I think this is the best way to be your healthiest find food that works and stick with it.

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So here are my test results

 

Sanguine formula:

White Globules: 3,6 x10^9/L

Red Globules: 5,16 x10^12/L

HB: 164 g/L

HT: 0,486 fl

VGM: 94,2 fl

HGM: 31,9 pg

CHGM: 338 g/L

DVE: 13 fl

VPM: 9,0 fl

Platelet: 120 unit x10^9/L

 

Differential:

Neutrophil: 1,74 x10^9/L

Lymphocyte‎: 1,42 x10^9/L

Monocyte: 0,17 x10^9/L

Eosinophil: 0,10 x10^9/L

Basophil: 0,03 x10^9/L

LUC: 0,09 x10^9/L

 

Routine:

Sodium: 139 umol/L

Potassium: 4,42 umol/L

Chloride: 101umol/L

Fasting glucose: 4,6 umol/L

Creatinine: 88 umol/L

IDMS-traceable creatinine: 73,1

Glomerular Filtration estimation: >=120 unit mL/min/l

ALT: 67 U/L

ALP: 102 U/L

Amylase: 43 U/L

Lipase: 90 U/L

Bilirubin: 13,9 umol/L

Proteins: 71 g/L

Albumin: 45 g/L

Albumin-globulin ratio: 1,73 g/L

 

Cardiovascular tests:

Total Cholesterol: 3,96 mmol/L

HDL-Cholesterol: 1,50 mmol/L

LDL-Cholesterol: 2,19 mmol/L

Cholesterol / HDL Ratio: 2,64 mmol/L

Triglyceride 0,58: mmol/L

 

Urinary Biochemistry:

Appearance: Clear

Color: Citrin

Density: 1,013 < 1,040

pH: 7,0

Protein Traces: Positive

Blood: Negative

Everything else is also negative

 

Microscopic Cell exam (400x):

White globules: 1,2

Red globules: 1-2

Mucus traces

 

Oh here is the interesting part, the lactose intolerance test

 

Administrated dose: 75g

Fasting glucose: 4,6mmol/L

Glucose 30 minutes later: 5,5 mmol/L

Glucose 1 hour later: 4,3 mmol/L

Glucose 2hour later 4,3 mmol/L

 

Vitamins and anemia test:

TSH: 1,38 mU/L

Vitamin B12: 654 pmol/L

Folic Acid: 24,9 nmol/L

Ferritin: 329 ug/L

Iron: 24,3 umol/L

CTFF: 49 umol/L

Saturation coefficient: 0,50

Transferrin‎: 1,96 g/L

 

So that's it if you guys can make anything out of these results and also it seem to me the white blood cells are a bit low.

Oh ya my vitamin B12 are Iron are in the top of the normality, not surprising I been having B12 vitamin from almond milk and supplements as well as iron form beef for a long time.

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So here are my test results

 

Sanguine formula:

White Globules: 3,6 x10^9/L

Red Globules: 5,16 x10^12/L

HB: 164 g/L

HT: 0,486 fl

VGM: 94,2 fl

HGM: 31,9 pg

CHGM: 338 g/L

DVE: 13 fl

VPM: 9,0 fl

Platelet: 120 unit x10^9/L

 

Differential:

Neutrophil: 1,74 x10^9/L

Lymphocyte‎: 1,42 x10^9/L

Monocyte: 0,17 x10^9/L

Eosinophil: 0,10 x10^9/L

Basophil: 0,03 x10^9/L

LUC: 0,09 x10^9/L

 

Routine:

Sodium: 139 umol/L

Potassium: 4,42 umol/L

Chloride: 101umol/L

Fasting glucose: 4,6 umol/L

Creatinine: 88 umol/L

IDMS-traceable creatinine: 73,1

Glomerular Filtration estimation: >=120 unit mL/min/l

ALT: 67 U/L

ALP: 102 U/L

Amylase: 43 U/L

Lipase: 90 U/L

Bilirubin: 13,9 umol/L

Proteins: 71 g/L

Albumin: 45 g/L

Albumin-globulin ratio: 1,73 g/L

 

Cardiovascular tests:

Total Cholesterol: 3,96 mmol/L

HDL-Cholesterol: 1,50 mmol/L

LDL-Cholesterol: 2,19 mmol/L

Cholesterol / HDL Ratio: 2,64 mmol/L

Triglyceride 0,58: mmol/L

 

Urinary Biochemistry:

Appearance: Clear

Color: Citrin

Density: 1,013 < 1,040

pH: 7,0

Protein Traces: Positive

Blood: Negative

Everything else is also negative

 

Microscopic Cell exam (400x):

White globules: 1,2

Red globules: 1-2

Mucus traces

 

Oh here is the interesting part, the lactose intolerance test

 

Administrated dose: 75g

Fasting glucose: 4,6mmol/L

Glucose 30 minutes later: 5,5 mmol/L

Glucose 1 hour later: 4,3 mmol/L

Glucose 2hour later 4,3 mmol/L

 

Vitamins and anemia test:

TSH: 1,38 mU/L

Vitamin B12: 654 pmol/L

Folic Acid: 24,9 nmol/L

Ferritin: 329 ug/L

Iron: 24,3 umol/L

CTFF: 49 umol/L

Saturation coefficient: 0,50

Transferrin‎: 1,96 g/L

 

So that's it if you guys can make anything out of these results and also it seem to me the white blood cells are a bit low.

Oh ya my vitamin B12 are Iron are in the top of the normality, not surprising I been having B12 vitamin from almond milk and supplements as well as iron form beef for a long time.

 

Wow tats alot, il leave it to more qualifed members to answer that, i will just say i had low white blood cells aswell and iron which urs seems fine

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So here are my test results

 

Sanguine formula:

White Globules: 3,6 x10^9/L

Red Globules: 5,16 x10^12/L

HB: 164 g/L

HT: 0,486 fl

VGM: 94,2 fl

HGM: 31,9 pg

CHGM: 338 g/L

DVE: 13 fl

VPM: 9,0 fl

Platelet: 120 unit x10^9/L

 

Differential:

Neutrophil: 1,74 x10^9/L

Lymphocyte‎: 1,42 x10^9/L

Monocyte: 0,17 x10^9/L

Eosinophil: 0,10 x10^9/L

Basophil: 0,03 x10^9/L

LUC: 0,09 x10^9/L

 

Routine:

Sodium: 139 umol/L

Potassium: 4,42 umol/L

Chloride: 101umol/L

Fasting glucose: 4,6 umol/L

Creatinine: 88 umol/L

IDMS-traceable creatinine: 73,1

Glomerular Filtration estimation: >=120 unit mL/min/l

ALT: 67 U/L

ALP: 102 U/L

Amylase: 43 U/L

Lipase: 90 U/L

Bilirubin: 13,9 umol/L

Proteins: 71 g/L

Albumin: 45 g/L

Albumin-globulin ratio: 1,73 g/L

 

Cardiovascular tests:

Total Cholesterol: 3,96 mmol/L

HDL-Cholesterol: 1,50 mmol/L

LDL-Cholesterol: 2,19 mmol/L

Cholesterol / HDL Ratio: 2,64 mmol/L

Triglyceride 0,58: mmol/L

 

Urinary Biochemistry:

Appearance: Clear

Color: Citrin

Density: 1,013 < 1,040

pH: 7,0

Protein Traces: Positive

Blood: Negative

Everything else is also negative

 

Microscopic Cell exam (400x):

White globules: 1,2

Red globules: 1-2

Mucus traces

 

Oh here is the interesting part, the lactose intolerance test

 

Administrated dose: 75g

Fasting glucose: 4,6mmol/L

Glucose 30 minutes later: 5,5 mmol/L

Glucose 1 hour later: 4,3 mmol/L

Glucose 2hour later 4,3 mmol/L

 

Vitamins and anemia test:

TSH: 1,38 mU/L

Vitamin B12: 654 pmol/L

Folic Acid: 24,9 nmol/L

Ferritin: 329 ug/L

Iron: 24,3 umol/L

CTFF: 49 umol/L

Saturation coefficient: 0,50

Transferrin‎: 1,96 g/L

 

So that's it if you guys can make anything out of these results and also it seem to me the white blood cells are a bit low.

Oh ya my vitamin B12 are Iron are in the top of the normality, not surprising I been having B12 vitamin from almond milk and supplements as well as iron form beef for a long time.

Can you edit this to give reference ranges from the lab? Different labs use different ranges Also your lactose test appears to be a glucose tolerance test rather than a lactose test.

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The thing is you guys think It could have been anxiety, as in I was having stress for who knows why, I wasn't having anxiety, I wasn't being in a panic attack, I did get anxiety before and this is how I can tell that how i was feeling in those very moment was NOT anxiety but you guys still suggested that how I was feeling was likely to be anxiety. Meaning that yes it is in my head to feel panicked for whatever reason but there is nothing wrong with my mind, yes i had a crap ton of stress out for so many things but no I wasn't in a state of panicking, i been managing my stress, I am not saying this to protect my ego, I am saying this because I know how I feel and how it feel to be panicked because again, i have been and know how it feels like and ths I can tell when I am not in this state.

 

My doctor has never mentioned the word dairy, she said LACTOSE intolerance and suggested lactose free milk and lactose free products, which I been doing already by having lactose free milk a FEW times since last week before that I had occasion milk at work and been on almond milk for MONTHS.

 

I will definitively go lactose,casein and whey free and see if this does anything, although I am sure it won't as everything I cut so far has done nothing to improve but there is nothing to lose from this at that point.

 

As far as my breathing, no it didn't kill me, doesn't make it any less be imaginating it.

It sounds like you have been posting on this site for a while. I have only read this string, so only  know your situation as posted here. 

I notice that many people with celiac and gluten intolerance also have other sensitivities.Symptoms can be very similar. I apologize if this has already been discussed.  As mentioned in an earlier post, it can still take weeks to months before cutting gluten out will find issue resolving. This is my experience as well. Some struggle with finding the other sensitivities they have. you can imagine if there are multiple sensitivities and an undefined time before they go away, and all the many ingredients in foods - well, its a challenge! Limiting your diet to a smaller number of foods, cutting out sources of common troublesome foods for a period of time to see if anything gets better, then reintroducing one at a time to find out if any cause problems is something that you could try. I understand that soy, corn, milk, eggs can cause problems, just as examples. Finding packaged or even baked foods with out these is a challenge.We went through this with my daughter. At the time we didn't know nearly what we do now and so we did not do it right the first time! I should mention that the sensitivities I am speaking of are not the same as allergies.

Another thing I have noticed is that while healing, it did help to cut down on carbohydrates. I don't know why. This is just another observation from my experience.

While the issues you are experiencing may have nothing to do with food, so many people on this forum can relate to your symptoms. It isn't easy to figure it all out. I hope that someone's thoughts or experiences shared here might help you.

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Yea I'll update with the range tonight, got pretty lazy at the end after writing it for an hour.

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    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764

    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
    Now, to be honest, some of those animals in question do perform a genuine service for those who need emotional support dogs, like veterans with PTSD.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    Fresh from an unsavory incident with an “emotional support” peacock incident, United Airlines has followed Delta’s lead and set stricter rules for emotional support animals. United’s rules also took effect March 1, 2018.
    So, to the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service and emotional support animals.
    Source:
    cnbc.com

    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center

    Jefferson Adams
    Celiac.com 04/17/2018 - Could the holy grail of gluten-free food lie in special strains of wheat that lack “bad glutens” that trigger the celiac disease, but include the “good glutens” that make bread and other products chewy, spongey and delicious? Such products would include all of the good things about wheat, but none of the bad things that might trigger celiac disease.
    A team of researchers in Spain is creating strains of wheat that lack the “bad glutens” that trigger the autoimmune disorder celiac disease. The team, based at the Institute for Sustainable Agriculture in Cordoba, Spain, is making use of the new and highly effective CRISPR gene editing to eliminate the majority of the gliadins in wheat.
    Gliadins are the gluten proteins that trigger the majority of symptoms for people with celiac disease.
    As part of their efforts, the team has conducted a small study on 20 people with “gluten sensitivity.” That study showed that test subjects can tolerate bread made with this special wheat, says team member Francisco Barro. However, the team has yet to publish the results.
    Clearly, more comprehensive testing would be needed to determine if such a product is safely tolerated by people with celiac disease. Still, with these efforts, along with efforts to develop vaccines, enzymes, and other treatments making steady progress, we are living in exciting times for people with celiac disease.
    It is entirely conceivable that in the not-so-distant future we will see safe, viable treatments for celiac disease that do not require a strict gluten-free diet.
    Read more at Digitaltrends.com , and at Newscientist.com