Jump to content

  • 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

Antibodies still super high?

SahiraHyena

Recommended Posts

Ennis-TX Grand Master
Ennis-TX
Posted
2 hours ago, SahiraHyena said:

As I explained in a post before hand, getting a job is not just "going out and getting a job" for me, i have not been able to hold a job for the life of me due to my mental disabilities. 

EXACTLY I can handle 2-4 hours max around people....even with gluten free and supplements....between the ADHD, Aspergers, supposedly I been told Bipolar and OCD but I just get where I can not be around people, I have to be alone, doing my own thing, with music, and pedaling on a bike.....otherwise I start getting urges to break/run away from it all and go into a corner and do my own thing without any other input from the world....ONLY time this does not apply is when I have been at a convention in a costume.....oddly I just do not feel the pressure this way (I often cosplay when I head out to the city).....and yeah I did the whole psychologist, therapy and drugs for over 20 years stuff does not make me "Function".........
I started my own gluten free cottage home bakery and chef work where I can work in blocks that fit my function time, and allow to be comfortable in my safe place and only have to be around people at the markets........and I only really do those out of necessity for money again only ever stayed like 5 hours max.
Going to admit it has improved, prior to being gluten free...I was prone to violent outburst of confusion and rage being unable to rationalize the feelings and thoughts would loop with brain fog.....like snap and start punching a wall.

 

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

Celiac.com Sponsor (A8-M):


SahiraHyena Apprentice
SahiraHyena
Posted
  • Author

I've had mental problems since before I was ever diagnosed with celiac. I really doubt things will clear up in the mental department for me. I had struggled for so many years and struggled hard before I was ever diagnosed with celiac.

I can relate to you Ennis_TX, the world is not kind to people like us, who really do not want to be around other people. I'm the same way about conventions, that's why I love writing so much, roleplaying takes me away from society and lets me make my own world. 

I wish I could hold my own job, it would definitely make gluten free easier, but with my struggles I really doubt much will change. Especially where my city has one of the highest unemployment rates, there's no jobs here. 

 

ch88 Collaborator
ch88
Posted

I wouldn't worry about eating rice as there is a very low risk of cross contamination. I have looked at my rice grains and they all look the same to me. It is theoretically possible that some gluten dust could have gotten on them at some point but I don't think that happens very often. 

Processed food like corn tortillas are more likely to be cross contaminated than whole foods like rice.  

ch88 Collaborator
ch88
Posted

Have you looked into trying to get food stamps? I don't know if that would work or not but it is an idea.

SahiraHyena Apprentice
SahiraHyena
Posted
  • Author

We don't have food stamps, i'm in Canada.

Ennis-TX Grand Master
Ennis-TX
Posted
45 minutes ago, SahiraHyena said:

I've had mental problems since before I was ever diagnosed with celiac. I really doubt things will clear up in the mental department for me. I had struggled for so many years and struggled hard before I was ever diagnosed with celiac.

I can relate to you Ennis_TX, the world is not kind to people like us, who really do not want to be around other people. I'm the same way about conventions, that's why I love writing so much, roleplaying takes me away from society and lets me make my own world. 

I wish I could hold my own job, it would definitely make gluten free easier, but with my struggles I really doubt much will change. Especially where my city has one of the highest unemployment rates, there's no jobs here. 

 

Only thing I can suggest is perhaps doing small under the table jobs like making and selling stuff on etsy, ebay, etc. I have hand issues and had to give up many hobbies but get by on the bake sales, and chef jobs for what I can...and some other things at time.

ravenwoodglass Mentor
ravenwoodglass
Posted
13 hours ago, SahiraHyena said:

I've had mental problems since before I was ever diagnosed with celiac. I really doubt things will clear up in the mental department for me. I had struggled for so many years and struggled hard before I was ever diagnosed with celiac.
 

 

That could have been the first manifestation of celiac.  I have seen Psychiatrists off and on since age 11 and for a long time thought my life was going to be a neverending rollercoaster of emotions.  I still have PTSD although that is not associated with the celiac. I am off the rollercoaster though and am on much more level mental footing and have been since a few months gluten free. I have DH and other neuro symptoms (severe ataxia) so I did have to be, and still am very strict.  When glutened I am first hit with a sledgehammer of depression that makes me feel worthless and I go to a very dark place. Thankfully now that I am gluten free that lifts in a day or two so I can cope with it unmedicated.  It and the violent D and skin blisters are great incentive to be careful.

Ennis has given you some good advice.  When I first had to find a way to support myself and was still homebound pre-diagnosis I used thrift stores and Ebay.  Then I took the big step and volunteered for a food bank and thrift store a couple hours a week and when I could increase those hours I went to work in a store. That didn't work with my residual damage so I found a job that did. I have been there 5 years now.  It can hard to figure out what to do after we have been ill for a long time. When you are feeling better take baby steps.  Don't get discouraged if the first few things you try don't work out. Eventually you will find something that is a good fit.

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

Celiac.com Sponsor (A8-M):


apprehensiveengineer Community Regular
apprehensiveengineer
Posted
On 3/14/2018 at 11:22 AM, SahiraHyena said:

I really don't clean my rice and have NO CLUE what to look for.... Gluten residue? What does that even look like?

You forget, I don't have the transportation to go to the store every week. I couldn't even live off of 47 a week if i tried. All I know is, I've tried it before, and I ran out. The money for the bus destroyed my budget, among other things. 

I seen them, but I hate minute rice, it's super gross. Uncle Ben's is no better. 

Sorry if I was confusing.

I was suggesting rinsing off dried rice and dried beans before cooking as an extra precautionary measure. Although rice and beans are typically quite safe, rinsing beforehand ensures that any potential gluten residues (which are not visible) get removed. There might be residue if say, the conveyor belt that was used to pack the rice was used previously to pack a gluten-containing grain, and didn't get washed between runs. If you rinse your rice (or beans), this should take care of any potential residue that might be there.

While you're rinsing, you can also look for any weird looking grains. If you see something that doesn't belong (ie. doesn't look like rice or beans), then I'd toss the bag. I buy a lot of rice and beans, and it's only happened once... and that bag had a gluten-free label on it!:huh: 

I'm giving you this info so that you might feel more comfortable buying rice that is not labelled gluten-free. If you visually inspect your rice and wash it, that's probably the safest food you're going to get, and certainly much better than what most processed gluten-free food manufacturers are doing for you when they make bread/cookies/whatever. 

 

 

  • 2 weeks later...
SahiraHyena Apprentice
SahiraHyena
Posted
  • Author

Good news guys! My inflammation is down! It was 40 before, but my most recent blood test showed that it's a 11! It's now considered moderate instead of severe!

I also do not have anemia <3

squirmingitch Veteran
squirmingitch
Posted

That is wonderful news SahiraHyena! Keep up the good work!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748
    MistyMoon
    Newest Member
    MistyMoon
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.