Intolerance And Cross-Contamination

[Kazie]

Hi everyone,

 

I am certain someone has brought up a similar question before,  but there we go anyway:

 

My GP has recently advised me to try out a gluten-free diet, since he firmly believes I am intolerant. (I've had something similar to a rosacea for over 10 years.) As I get into the third week out of six of a gluten-free diet, my skin has massively improved but I am bothered about one thing...

 

 What about cross-contamination?

 

My general view of my highly probable intolerance was to still eat some products that "may contain traces of gluten", as it's stated on the package. Yet, I fear I should avoid these products too. Here's why:

I am often experiencing the pins and needles syndrome on my forearms or my feet. (I doubt it comes from any physical activity, since I'm only cycling to work and usually don't experience such things on a regular jogging.)

Recently I am often extremely thirsty or have a sore throat in the morning and the evening. (This might be due to summer and air conditioning though.)

 

I'm asking your advice here. Should I also ban these potentially unhealthy products of my diet for the remaining three-four weeks of this test or not? Have any of you experiences something similar with regard to a gluten intolerance?

 

Thanks to you all   and thanks for reading !

[kareng]

Did your doctor test you for Celiac first?  

[Kazie]

He did an electromagnetic resonance test in the first place and was very positive about gluten. I am now waiting for further test results.

Also I went to an allergologist a couple of years ago, but he refused to test me, saying I would know if I had the coeliac disease...

[kareng]

That's too bad.  If they are so certain its a gluten issue, you would think they would do an actual medical Celiac test.  Ugh!  Knowing if you have Celiac might help you answer your questions about diet and cc.  However, you do need to be consuming gluten for the tests to be accurate.

[kareng]

He did an electromagnetic resonance test in the first place and was very positive about gluten. I am now waiting for further test results.

Also I went to an allergologist a couple of years ago, but he refused to test me, saying I would know if I had the coeliac disease...

 

Wait... this just sank in, something odd is going on -

How does an MRI tell you you have an issue with gluten?  What did they scan?  I think you should go back and ask some more questions. LIke -   what were they really looking for?  why did they stop looking? Why won't they do a simple Celiac blood test?

[Kazie]

Wait... this just sank in, something odd is going on -

How does an MRI tell you you have an issue with gluten?  What did they scan?  I think you should go back and ask some more questions. LIke -   what were they really looking for?  why did they stop looking? Why won't they do a simple Celiac blood test?

 

Hi Kareng. I didn't take an MRI, my doctor did an electro-magnetic resonance test, about which you can read more up here: Open Original Shared Link

 

I think that each country has a different way to approach celiac disease: Whilst in Switzerland I went to many doctors (dermatologues, alergologists, etc.) none ever mentioned the possibility of a gluten intolerance or they simply refused to test me when I asked them to do so. Now I've been living in France for a year and they prefer that the patient makes some efforts, in some ways taking a diet for six weeks, to better understand the condition. Of course, I will take more conclusive tests if I the first ones are conclusive.

 

I'm a female, 23 years old, 121 pounds for 5 ft. 4.96. As such, healthy as a horse, but some latent "condition" has been affecting me for years and no doctor was able to point it down to something up to now.

 

I hope this might help you to follow my point 

[Hoos]

If your physician prefers that you try a gluten-free diet before (or instead of) performing an actual test for Celiac disease or gluten intolerance, I would definitely avoid all gluten - even trace amounts.  People can be sensitive to and react to very minute amounts of gluten. Cross-contamination can be a source of gluten, too.

 

Good luck and welcome.