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Something to celebrate!!

Kate333
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Kate333 Rising Star
Kate333
Posted

Just got my latest TTG blood test result:  0.5 U/mL!!   First time TTG in "normal" range since my diagnosis last fall and adopting a strict gluten-free, 100% "natural" foods diet this past March.   

To be honest, I was bracing myself to be disappointed (again) after my last number (in June) spiked a bit (from 73 to 81).  I thought to myself: "I will be happy if this current test result just shows even a modest downward trend, even if not in the normal range."  I was so surprised to see the numbers FINALLY not only well within the normal range but near ZERO!! that I actually emailed my doctor to make sure I wasn't hallucinating when I read the report....:).

This is the first time since my diagnosis that I feel I have something to really celebrate and give me hope, confidence about the future.  

Just wanted to share with others on the same journey and also give hope to my fellow "newbies" who (like me) were shocked, depressed not only by the initial diagnosis and high TTG numbers but also if their subsequent blood test numbers seem so slow to decline despite a strict, gluten-free diet.

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cyclinglady Grand Master
cyclinglady
Posted

Congratulations!  Thanks for reporting back.  You will surely help some newbies stay the course.  😊

Awol cast iron stomach Experienced
Awol cast iron stomach
Posted

That is great news. Congrats!

 

DJFL77I Experienced
DJFL77I
Posted

Took a whole year ? 😕

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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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