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):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


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

About Gluten Challenge


ceceliac

Recommended Posts

ceceliac Apprentice

Hi, I didnt know where to put this topic, so i put it here.

 

I want to tell you about the gluten challenge. This is just my friend's experience, and i'm not a doctor.

 

My friend was diagnosed with celiac disease when he was 3 years old, now he is 21. Last year he went to the doctor to have follow up testing. The doctor told him to do a gluten challenge (i dont know why!!!) and so he did. After 3 months of eating gluten (a normal gluten diet, not 2 or 3 slices of bread) He was tested for celiac (biopsy and antibodies) and his results were ALL negative. He was diagnosed as "normal (?)". 

 

15 months later, he came back to the doctor to get tested again, because he was told to get tested once a year, and guess what? He got positive results and he was diagnosed with celiac disease today.

 

So the gluten challenge may not be accurate for some people.. if you got negative test results after a gluten challenge you may still have celiac disease!!

 

I personally dont reommend it, i tried to do it but i was able to eat 1 little piece of bread every 4 days because of the symptoms. I only did it for 1 month so it was useless.

 

Some doctors recommend 6 months of gluten for tests to be "accurate".

 

 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Tierra Farm
Little Northern Bakehouse



Celiac.com Sponsor (A8-M):
GliadinX


nvsmom Community Regular

Yep, longer is always better when it comes to a gluten challenge.  Better yet is to get tested BEFORE going gluten-free - a life of eating gluten is always going to be the most accurate.

 

I hope your friend found a new doctor!  What a moron!  :angry:  He caused your friend a health set back.  Once you have celiac disease, you have it for life.  Those with diabetes (type 1), lupus, or MS don't suddenly get cured just because they are treating the disease properly. Why the doctor thought your friend could be cured after a couple of decades of eating gluten-free is beyond my understanding... :blink:

Archived

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


  • Celiac.com Sponsor (A19):
    Food for Life



  • Member Statistics

    • Total Members
      130,305
    • Most Online (within 30 mins)
      7,748

    Jacquie Whitt
    Newest Member
    Jacquie Whitt
    Joined

  • Celiac.com Sponsor (A20):
    Daura Damm


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX



  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):
    Little Northern Bakehouse



  • Upcoming Events

  • Posts

    • Wheatwacked
      How high is too high?  I take 10,000 IU vitamin D3 every day.  My blood is stable at 80 ng/ml (200 nmol/L).  Even at 10,000 a day it took 8 years to raise it to 80.  Higher levels of 25(OH)D in blood can moderate the autoimmune attack.  Vitamin D Is Not as Toxic as Was Once Thought Lower vitamin D levels have also been associated with increased OCD symptom severity.  This is a most dangerous popular belief. As mentioned you are suffering from vitamin and mineral deficiencies.  Part of the recovery, that is never explained by doctors, is replenishing your deficits.  Celiac Disease is a disease of malabsorption.  The Western diet is a diet of deficiency.  That is why many...
    • Scott Adams
      I completely understand the frustration of finding reliable gluten-free ingredients—it's exhausting when trusted products disappear or companies don't respond to safety inquiries. For teff flour in bulk, check out Azure Standard or Bulk Foods; both often carry gluten-free grains in larger quantities and clearly label dedicated facilities. For soy flour, Anthony's Goods tests for gluten and offers bulk options, though always verify their current certifications. For beans, peas, and lentils, Palouse Brand is a great choice—they're GFCO-certified and transparent about their farming practices. As for lentil elbow macaroni, Explore Cuisine offers similar pastas, though cross-contact policies vary. ...
    • Scott Adams
      Beans in desserts are a fantastic way to add moisture, structure, and protein while keeping recipes gluten-free. Black bean brownies are a classic, but other beans like adzuki and pinto can also work well—adzuki beans are naturally sweet and often used in Asian desserts, making them great for cookies or cakes. Lentils, especially red lentils, blend smoothly into batters and can replace flour in recipes like blondies or muffins. Since you’re allergic to chickpeas, you might try navy beans or cannellini beans for a milder flavor in vanilla-based desserts. For less crumbliness, blending cooked beans into a paste helps bind the dough, and adding a bit of xanthan gum (if tolerated) can improve...
    • lmemsm
      This may make you feel better about cross-contamination: https://nationalceliac.org/celiac-disease-questions/do-i-need-new-designated-pans-plates-and-utensils/ https://theceliacscene.com/rethinking-cross-contamination-no-need-to-be-so-careful/ I use Tom's of Maine or a toothpaste that states it's gluten free.  I have allergic reactions to some toothpastes so some of the toothpastes in health food stores are usually safer for me. They're typically gluten free as well. Spices can contain cross-contamination from gluten.  There are a few lists online of spices that are safe for celiacs.  I also grow my own herbs and use them in place of store bought when I can.  I think Badia lists their spices...
    • knitty kitty
      Hello, @Dora77, I agree with you that your doctors aren't very knowledgeable about Celiac Disease.  My doctors didn't recognize nutritional deficiencies either.  I became very deficient in vitamins before I was diagnosed, so having experienced similar, I understand what a difficult time you're having.   Poor absorption of essential nutrients is caused by the damage done to the intestines by Celiac Disease.  The gluten free diet can be low in essential nutrients, so supplementing to boost your absorption is beneficial.  New symptoms can develop or worsen as one becomes more and more deficient.   There's eight essential B vitamins that our bodies cannot make, so they must come from our...
×
×
  • Create New...