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):



    Celiac.com Sponsor (A1-M):


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

I'm hashimotos,Need some answers


lillybel

Recommended Posts

lillybel Newbie

Hello everyone :) 

Before jumping to my question , I think I should tell my story.

3 years ago, I was diagnosed with Hashimoto's (autoimmune thyroiditis) . I didn't have any allergic response to food. But , interestingly, I was running away from food because I was feeling a little bloated when I eat . I was feeling good when I kept my stomach empty , so I lost a huge amount of weight . Everyone thought that I had eating disorder because I became a skeleton . Then , I had some intolerance and allergy tests . It showed that I was gluten intolerant,but not severe.Also it showed that I was severely allergic to dairy.

I didn't mind eating gluten because I wasn't celiac.But last year,I started to get sick too often.I had intestinal inflammation and bacterial overgrowth.Doctor gave me antibiotics which made me even worse than before.I was throwing up once a week and having diarrhea every day.I couldn't go out for 1-2 weeks. Then I made some research. I saw some papers about gluten allerhy,intolerance - hashimotos connection . I gave up on gluten then quickly healed. I was happy and energetic again.But,a month later I went abroad and eat a lot of glutenous food . I had diarrhea everyday. Again when I come back to home I wen back to my diet. Also,my family were trying to make eat bread,they didn't believe me at first.I was biting a little bit then hiding it :( Anyways I started feel better but not much.A month later I ate gluten for a week,again.This time It was even worse ! I got sick . 

Then school started.My family finally understood the problem about gluten so they started to cook gluten free . I'm gluten free for 8-9 months , unfortunately I ate chickpea stew outside which may had gluten :( I got diarrhea when I ate it and thought that It wasnt soaked well so..I asked them later and they said that It may have a little bit of flour in it.

 Soo my question is , should I test for celiac ?? I won't start eating gluten even if tests came negative.I'm happier and healthier.It also helped my thyroid :D I heard that If you don't eat gluten for long time you can't get accurate test results . I also can't have a endoscopy for some reasons  ..

Keep in mind that I ate cross contaminated foods during 9 month period .And a 1-2 month ago something thickened with flour (I had diarrhea  right after eating) :( 

 

 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Scott Adams Grand Master

If you can maintain a gluten free diet without a piece of paper that tells you that you need to, why bother? It will lead to higher life and health insurance costs, be a pre-existing condition, etc. 

  • 2 weeks later...
Victoria5289 Apprentice
On 5/7/2017 at 1:03 PM, lillybel said:

Hello everyone :) 

Before jumping to my question , I think I should tell my story.

3 years ago, I was diagnosed with Hashimoto's (autoimmune thyroiditis) . I didn't have any allergic response to food. But , interestingly, I was running away from food because I was feeling a little bloated when I eat . I was feeling good when I kept my stomach empty , so I lost a huge amount of weight . Everyone thought that I had eating disorder because I became a skeleton . Then , I had some intolerance and allergy tests . It showed that I was gluten intolerant,but not severe.Also it showed that I was severely allergic to dairy.

I didn't mind eating gluten because I wasn't celiac.But last year,I started to get sick too often.I had intestinal inflammation and bacterial overgrowth.Doctor gave me antibiotics which made me even worse than before.I was throwing up once a week and having diarrhea every day.I couldn't go out for 1-2 weeks. Then I made some research. I saw some papers about gluten allerhy,intolerance - hashimotos connection . I gave up on gluten then quickly healed. I was happy and energetic again.But,a month later I went abroad and eat a lot of glutenous food . I had diarrhea everyday. Again when I come back to home I wen back to my diet. Also,my family were trying to make eat bread,they didn't believe me at first.I was biting a little bit then hiding it :( Anyways I started feel better but not much.A month later I ate gluten for a week,again.This time It was even worse ! I got sick . 

Then school started.My family finally understood the problem about gluten so they started to cook gluten free . I'm gluten free for 8-9 months , unfortunately I ate chickpea stew outside which may had gluten :( I got diarrhea when I ate it and thought that It wasnt soaked well so..I asked them later and they said that It may have a little bit of flour in it.

 Soo my question is , should I test for celiac ?? I won't start eating gluten even if tests came negative.I'm happier and healthier.It also helped my thyroid :D I heard that If you don't eat gluten for long time you can't get accurate test results . I also can't have a endoscopy for some reasons  ..

Keep in mind that I ate cross contaminated foods during 9 month period .And a 1-2 month ago something thickened with flour (I had diarrhea  right after eating) :( 

 

 

Sometimes diseased cause unexpected allergy

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,230
    • Most Online (within 30 mins)
      7,748

    CarolfromSanDiego
    Newest Member
    CarolfromSanDiego
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Betsy Crum
      Thank you for your response! I have considered starting a food diary in the past, I suppose this is as good a time as any to start.  
    • Betsy Crum
      I don't have health insurance so I have never had any testing done. I always thought if I stay away from gluten Ill be fine but I suppose that isn't enough anymore. I will look into getting an allergy test. Thank you for your input! 
    • trents
      I remember reading an article summarizing testing done by Gluten Free Watchdog on several brands of dried lentils. They were all heavily cross contaminated with wheat and the commentary was to the effect that dried lentils in general were the most heavily cross contaminated product category in their testing data base. So, I would definitely not use any dried lentil product that was not tested to be Gluten Free (<20ppm of gluten) or Certified Gluten Free (<10ppm of gluten).
    • Scott Adams
      While spices, lentils, beans and chickpeas are naturally gluten-free, the main concern with any brand is cross-contamination during processing and packaging. Since Suraj doesn't appear to certify their products as gluten-free or use dedicated gluten-free facilities, there is some risk of trace gluten exposure, especially with their corn flour which could be milled on shared equipment with gluten-containing grains. For absolute safety, I'd recommend looking for brands that are certified gluten-free by organizations like GFCO - good options include McCormick for spices, TruRoots or Bob's Red Mill for lentils and beans, and Anthony's for corn flour. That said, if you need to use Suraj products, be sure to carefully check labels for any wheat warnings, thoroughly rinse lentils and beans before cooking, and consider contacting the manufacturer directly to ask about their gluten testing protocols. Many in our community have found that investing in certified gluten-free brands gives them greater peace of mind and helps avoid accidental gluten exposure, especially for higher-risk items like flours.
    • Scott Adams
      Dapsone, commonly prescribed for dermatitis herpetiformis (the itchy gluten-related skin condition), comes with several potential side effects that patients should monitor. The most frequent issues include blood-related problems like hemolytic anemia (especially in those with G6PD deficiency, which is more common in certain ethnic groups) and methemoglobinemia that can cause fatigue, shortness of breath, or bluish skin. Many patients also experience headaches, nausea, dizziness, or skin sensitivity to sunlight. While these effects are often manageable, there are rare but serious risks including dapsone hypersensitivity syndrome (with fever, rash and organ inflammation), liver problems, or severe anemia that require immediate medical attention. That's why doctors typically monitor blood counts and liver enzymes regularly during treatment. A crucial tip: proton pump inhibitors like omeprazole can interfere with dapsone's effectiveness, so discuss all medications with your doctor. If you develop fever, unexplained fatigue, yellowing skin/eyes, or a spreading rash while on dapsone, stop taking it and contact your healthcare provider right away. For celiac patients specifically, remember that strict gluten-free eating may eventually reduce or eliminate the need for dapsone to control dermatitis herpetiformis symptoms over time.
×
×
  • Create New...