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Monael

Can't eat oats - Celiac?

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Hi there.  I figured out a few years ago that I can't eat wheat/gluten unless I want to suffer with pain and horrible D (didn't have a normal BM for years!).  I didn't do any research beforehand so I never was tested for Celiac because by the time I found out you had to keep eating gluten in order to test, I didn't think it was worth it and just kept eating gluten-free.  Since going gluten-free I have had periodic pain that I was told was related to my gallbladder.  So I just dealt with it because I didn't want surgery.  After a SEVERE what I thought was a gallbladder attack, I went to the doctor and after doing a HIDA scan, determined it was not my gallbladder.  After talking with him, he suspects celiac.  He said I only needed to eat gluten for 2 weeks in order to get tested.  What this horrible attack turned out to be is that I had found some gluten-free cheerios and went crazy and ate 2 big bowls of the stuff.  Now I know that these periodic "gallbladder attacks" must have been me getting accidentally glutened. Since then, I tried some certified gluten-free oats and yep, I get my typical glutened reaction. Can a person be gluten intolerant and still not be able to eat oats, or does that mean it is celiac?  I just dread eating gluten for 2 weeks, and I read several places that you really need to eat gluten for 12 weeks and then biopsy.  I don't think I can take that.  

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Welcome!

About 10% of celiacs do react for some reason to oats -- even certified gluten-free oats!  The oats in Cheerios are mechanically sorted after harvest.  Many celiacs have become sick from them.  You couldn't pay me to eat them!  

You did not say how often you ate those oats.  Maybe you have glutened yourself enough, along with two more weeks of gluten to get tested.  Honestly, only you can decide if you need the diagnosis.  It is handy to have since it's genetic and you may someday help someone else in your family.  My hubby went gluten-free 15 years ago.  There's no way he'll do a challenge.  He does say that I get way more support from family, friends and medical.  

I hope you figure it out!  Just don't eat those Cheerios (visit GlutenFreeWatchDog.com.  They are like Consumer Reports but just dedicated to gluten-free products)!  

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I had the same gallbladder pain for years! It has mostly gone away now. I've been gluten free for seven months. I was diagnosed 7 months ago and couldn't possibly do a challenge now if I needed to after being gluten free this long. I can't handle gluten free oats at all. 

I was glutened almost three weeks ago and I'm still sick from that. The gallbladder pain came back. 

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Thanks for replying :)  I was really just wondering if I can't eat oats, if that indicated it was definitely celiac or could it also be gluten intolerance.  I can live without the testing but I was just curious.  And is 2 weeks long enough on gluten to get an accurate test?

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The only way to find out if you have celiac disease for sure is to get tested.  The blood test requires you to be consuming 1 to 2 slices of bread per day for a period of 8 to 12 weeks.  It's only 2 to 4 weeks if you are doing the endoscopy.  

You could be reacting to oats for many reasons.  Reacting to them is not a definite sign of having celiac disease.  I can eat certified gluten free oats (grown and harvested away from wheat, rye and barley) and do fine (the new Girl Scout gluten-free cookies contain gluten-free oats).

I would encourage you to research more:

http://www.cureceliacdisease.org/screening/

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Thanks, cyclinglady.  I figured that, but thought I would ask just in case.  The test the doctor wants to do is a blood test, but he said I only had to eat a slice of bread a day for 2 weeks.  I guess I will pass on the test and just keep eating gluten and oat free.  Now that I know the pain I am experiencing is not my gallbladder, but a reaction to gluten/oats, it has helped me figure out that even small amounts will get me (like fries that are made in the same fryer as breaded items, boo hoo).

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You have come this far.  Even though two weeks might NORMALLY not be enough for the celiac antibodies blood test, the fact that  you have been possibly glutened via cross contamination (reference Cheerios) you might get a positive on your antibodies test.

I can only base this on personal experience.  I was glutened last July through cross contamination.  I do not even know what the actual source was (two possible products that only I use and not my husband).  My symptoms were dramatically different compared to when I was diagnosed (vomiting, bloating, ab pain, rashes (not DH), hives, itching, etc).  Six weeks later, my GI tested my antibodies and they were sky high!  Six weeks later!  I confess I might have had another gluten exposure in one restaurant as I was on vacation.  All the other food I prepared myself.   It took me three months to heal and another three to regain weight.

So, by sharing this, I think you might have a chance of actually seeing if your antibodies are elevated.  

Again, you've been gluten-free for years, but a diagnosis might just not help you, but others in your family.  

Just more....more...to think about!  :lol:

 

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    • For the brown rice, it could be the fiber (assuming you mean whole grain rice, which still has husk on it). If I have been glutened recently, whole grain brown rice and other fibrous foods are not digested well by my GI tract. Because I get non-GI symptoms, I am quite sure that the cause is not gluten. You might stay away from whole grain rice for a bit, or transition slowly (mix white/whole grain in increasing proportions as tolerated). For pork, it is unlikely that the type of feed would have an influence on the gluten content of the meat. Gluten is not transferred into the muscle (meat) or eggs of animals. It stays in the GI tract. There could be some small chance of contamination from the GI tract during butchering. I don't know much about commercial butchering/abattoirs, but I think that this is heavily guarded against due to the risk of fecal contamination. Sometimes, the thing we think is making is sick is in fact not - sometimes it is something else that we do in association with that food. Perhaps there is a seasoning that you use with pork, or perhaps you use certain kitchen tools for pork that are contaminated. I used to always get sick when I cooked butternut squash. It was because I was using a hacksaw to cut them, which was contaminated with drywall (drywall contains wheat). If you are buying your meat from a small, independent butcher (where they bread/flour meat in-store), you might think about switching to buying big box grocery meat. At big box grocery stores, they just section up the meat that is pre-butchered. You could also be allergic to pork - this is rare, but some people are (especially those who are allergic to cats). Hope this helps.  
    • What pigs eat would note really get to your eating their meat, this might be different with something that you can not clean out well or eat part of the digestive tract like farmed crayfish, shrimp, or poorly cleaned fish/chicken. But pork...unless your eating part of the intestines the meat should not bother you if they ate even pure wheat.

      Brown rice, this could be a issues with CC, starches, fiber etc.  There have been major CC issues with grains and legumes in recent months. I suggest sticking to a safer brand like Lundenburg and or visually sorting your rice, and washing it before cooking it. Again it could also be a fiber issues or starches.

      Other thoughts some people bit by a lone star tick develop allergies to pork and or beef.

      Some people are just intolerant to certain foods, and we can develop many food sensitivities to just about anything with this disease. Often new or certain food intolerance can be linked to something we ate when we ate gluten and our body just has a associative issue that might go away in a few years. https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life
    • Brown Rice and pork are meant to be gluten free yet they set me off. Pork I reckon is due to them eating cereals.  Brown rice I have no idea although white is fine . Does anyone else get set off by them or is my body just strange?
    • I live in a town with hy-vee grocery stores. If you go to their website https://www.hy-vee.com/meal-solutions/special-diets/default.aspx and click on the gluten free foods link you will find every hy-vee product that is gluten free. I have had many and have never had a problem.  This list is for Hy-Vee products so it will not include other companies. I seem to survive off a lot of PB and J sandwiches when traveling. 
    • Hi Mavis, Celiacs are often low on Vitamin D, vitamin B-12, and sometimes iron, and selenium. Wheat is pretty popular here too.  But there are other options like rice and buckwheat, quinoa, etc.
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