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Day 1 Of Gluten Free Diet-Thyroid Issues, But Tested Negative For Celiac

glutenfreegirlinnyc

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glutenfreegirlinnyc Newbie
glutenfreegirlinnyc
Posted

Hi, 

 

I am new here so will give a bit of history! I have had autoimmune disorder since 13 (diagnosed with hyper thyroid) which has now turned hypo many years later. 

 

Aside from that I have had many joint swelling and severe stomach issues my entire life. Every blood test under the sun has come back negative for major issue including lupus, arthritis, celiac etc. Even my colonoscopy and endoscopy came back normal. I am sick of dr.'s telling me my symptoms of always feeling tired, dizzy, bloated, and having severe gas pain and digestion issues are in my head. 

I have had such bad gas pressure under my ribs that it causes chest pain and heaviness to the point I have had to have my heart checked (also normal) lol Even abdominal scans with contrast the check appendix or gallbladder have some back normal. 

 

I have notice more than ever that my issues arise after eating meals. I get abdominal pain in the exact same spot, dry mouth,severe gas (burping) and a dizzy feeling. My diet is very very wheat heavy and today is the first day I am trying a gluten free diet for 30 days to see if it helps me feel normal. Is it possible to be negative for Celiac, but have such a strong reaction to wheat as I suspect I am? 

 

I already am feeling better after having an omelet with no toast today-no stomach attack after breakfast! 

 

I hope you can all help me with tips and foods to watch out for which may seem gluten free etc. I'm not replacing snacks like chips or bread with gluten free snacks or bread etc, just cutting them totally and will crunch on something more healthy like carrot sticks:) 

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badcasper Explorer
badcasper
Posted

You can't always rely on doctors and/or test results.  Listen to your body cause if you are feeling better and getting better, what else matters really.  I am self diagnosed and I have been gluten free for 6 weeks and it just keeps getting better all the time.  Try to stick to wholesome foods.  fruits,vegies, beans, and rice. Avoid processed foods, flavored foods,  I always use sea salt too.  Snacks I like that are safe Kozy rice and chocolate pudding, fritos[ make sure they are corn,salt corn oil only] King aurther brand cake is wonderful with betty crocker frosting.  Andys frozen yogurt is safe. Im very leary about eating out.  I also avoid soy but I have issues with it.  DONT EAT BEANS FROM A CAN bad idea! Be careful with medications and vitamins.  I use naturemade and can only take advil cold and sinus.  I cook a lot in the crockpot and make my own chicken soup and porktenderloin roast.  Tinkyada rice spaghetti and noodles are great and I use ragu it's safe.  soy sauce has gluten.  chex cereal is supposed to be gluten-free. I switched to gluten-free oatmeal cause reg oatmeal can be cross contaminated and probably was cause I feel better since I switched.  I use corn tortillas for Mexican food and did find a taco sauce that's gluten-free.  You don't have to spend a lot of money buying special gluten free products. 

cyclinglady Grand Master
cyclinglady
Posted

You may not have had the complete celiac blood panel. If my doctor did not order the complete panel, my diagnosis would have been missed. You might want to take a look at a copy of your lab tests.

If you decide that you are going gluten free, check out our Newbie 101 tips under the "Coping" section.

Welcome to the forum!

LauraTX Rising Star
LauraTX
Posted

Welcome to the forum!  As cyclinglady said, if you would like us to take a double look at your test results to make sure nothing was missed, we would be glad to.  Even if they are truly negative, you could have non-celiac gluten intolerance, or NCGI, and the gluten-free trial diet will let you know whether or not it helps.  Eat the way that makes you feel better :)

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
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      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
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