Different levels?

[RaeOze]

This is going to be long...OK type 1 diabetic (well controlled) for 36yrs. I don't even know how long the bad stomach stuff was going on-in hindsight I've had some issues as far back as I can remember. However past prob 4-5yrs became horrid. Flu-like symptoms including headache, neaseau, diareah-completely laid up. Lost weight I'm 5'8 was 125 and under at times-but ate like a mad woman. So yes-more than likely major gluten intolerance or celiacs. I have done my best to remove. I have literally put on 10lbs real quick(I don't care)!. A few nights ago I made homemade chili mac for the kids. I ate a bowl. Nothing. Totally fine. The next day I ate 2 bowls(it was darn good). Nothing. Me thinking-maybe I'm wrong...today go for a chicken sandwich. 10min or less later SICK. Ingredients include multiple listing of wheat flour and other sources of wheat(don't point anything out I already know I did this to myself). I read on elbow macaroni like in the mac I ate-Its made with durum wheat...

I chose not to test for Celiacs. But I must have an intolerance NOT Celiacs disease right? I honestly can't explain how often I was sick and the toll it took on my body. Can an intolerance alone do that much damage? Thank u!!

By different levels I mean intolerance levels within celuacs. Don't think there are.

[trents]

Don't mean to pry but why are you choosing not to get tested for celiac disease?

[RaeOze]

Because I would need to eat a ton of wheat for at least 6 full days prior to a blood draw for antibodies to show up I was told. I wouldn't make it in to work!(Healthcare so out of home). 

[trents]

Got it! 

Why did you eat the chicken sandwich? If you think you have celiac disease or even gluten sensitivity you really need to eliminate all gluten, even trace amounts that might come from cross contamination.

[RaeOze]

I had eliminated it for 3 months-including pasta until a few days ago (not strictly enough to avoid cross contamination tho-just stopped myself from eating anything with known gluten). I was so hungry and knew I was off work through Easter so ate the bowl. Next day did same because no reaction. It felt good to eat pasta! Today I didnt bother looking at food label and found myself in the condition I was 3 months ago. Just odd one would make me so ill while the other not at all. Perhaps I'm wondering if its a different additive that makes me sick or certain types of wheat. I don't know. Just curious if its possible. I've had only 1 flare up and it was  a week ago ordered in a "gluten-free" menu item and 20min later sick so?Prior to that nothing for months. I think I need to test. I will. Thank u.

[Scott Adams]

One small clarification, you would need to eat a slice of wheat bread daily for about 6 weeks before getting a blood test for celiac disease, so I can understand your reluctance to do this if the symptoms make you too uncomfortable, however, there would be no way to ever know if you have celiac disease or not without doing this.

That said, it does sound like you have gluten sensitivity, and if eating gluten-free makes your symptoms go away that is probably a good reason for you to stay on the gluten-free diet.

[CMCM]

I would also ask this:  If gluten makes you so sick that you don't even want to eat it daily for 6 weeks for a blood test, isn't your solution already that you can't eat gluten?  Once you learn about what gluten can do to you whether you are sensitive to it or celiac, it kind of doesn't matter which one it is.....you can't eat gluten any more and should avoid it in all its forms.  That sensitivity isn't ever going to change.  Even if you are able to get a positive blood panel and positive biopsy, ultimately, the only cure is in the gluten free diet.  If you are strictly gluten free and get mostly or completely better in at least 3 or 4 months (sometimes up to a year), you have your answer.  

[knitty kitty]

Would getting a genetic test be an option for you? 

Celiac is a genetic disease.  If you have one of the common markers for Celiac Disease, you could assume the Celiac genes are turned on due to your reaction to gluten consumption.  

Removing gluten from your diet for three months gave your immune system time to calm down.  Your body quit making antibodies against gluten, because you weren't consuming it consistently.  

When you ate the chili mac, your immune system started ramping up antibody production.  Yeah, you thought you could sneak under the wire, but by the time that chicken sandwich came around, your antibodies were lying in wait and pounced full force.  

Different types of wheat contain different amounts of gluten.  Any amount of gluten will cause damage in the long run.  Continued consumption of gluten will cause continuing inflammation and the possibility of incurring other autoimmune diseases.  

Diabetics frequently are low in thiamine.  As much as 95% of diabetics have a thiamine deficiency.  I have Type Two Diabetes and I was able to control my diabetes with diet and high dose thiamine supplementation.  I take Benfotiamine which helps improve insulin resistance and blood sugar levels.  

Hope you feel better.