@JForman, Did you know that Celiac disease genes can be traced back to the Neanderthals?   At times I have found it amusingly distracting to think that we're eating according to our ancestors who had eaten gluten-free for thousands of years, before those homo sapiens  started growing grasses all over the place.  (Yes, grains evolved from grasses.) Grocery shopping is now hunting-gathering.  Peeps that eat gluten are grass-growers.  Watch the movie "Caveman" starring Ringo Starr.  Never fails to remind me that we belong to the winning tribe.   Have fun with being different!

@Rejoicephd Getting glutened and gastrointestinal Beriberi have very similar symptoms! Drinking alcohol cleaves thiamine in half making it useless.   A twenty percent increase in dietary thiamine produces an eighty percent increase in brain function.   Symptoms seem to wax and wane mysteriously, depending on how much thiamine you absorb from your food on any particular day.  Thiamine deficiency is on a sliding scale.  The lower your thiamine , the worse you feel.  This can drag along for years.  Alcohol depletes Thiamine further.   Occam's razor. A Must Read: Gastrointestinal Beriberi and Wernicke's Encephalopathy Triggered by One Session of Heavy Drinking https://pmc.ncbi.nlm.nih.gov/articles/PMC6739701/

This article explains how thyroid problems and Celiac are connected... Celiac Disease and Autoimmune Thyroid Disease: The Two Peas in a Pod https://pmc.ncbi.nlm.nih.gov/articles/PMC9312543/

@lehum, I found great improvement by following the low histamine version of the Autoimmune Protocol Diet (Dr. Sarah Ballantyne, a Celiac herself designed it; her book, the Paleo Approach, is very helpful!) Following the low histamine AIP diet, I cut out all nuts, all dairy, all grains and rice, all processed gluten free foods, Eggs, and all nightshades (potatoes, tomatoes, eggplant, and peppers because they contain glycoalkaloids that promote intestinal permeability).    A diet high in carbohydrates can encourage SIBO and Candida overgrowth.  Candida can often be confused for mold toxicity.  Candida and SIBO can disrupt your absorption of nutrients from your food, especially B vitamins.  Thiamine Vitamin B 1 influences the microbiome.  Thiamine keeps bad bacteria and Candida in check.  Cutting out carbohydrates, following the AIP diet, starves out the bad carbohydrate-loving bacteria and Candida.  Supplementing with the eight essential B vitamins and Vitamin C while you heal will help immensely.  Benfotiamine, a form of thiamine, has been shown to promote intestinal healing (no more leaky gut!).  Thiamine also helps overactive mast cells from releasing histamine at the least provocation (no more Mast Cell Activation Syndrome!). Blood tests for deficiencies in B vitamins are notoriously inaccurate.  The best way to see if you are low in any of the B's is to take them and look for health improvement.  Since the B vitamins are water soluble, if you don't need them, they are easily excreted in urine.   On the AIP diet, healthy Omega Three fats are important.  Our bodies run better when fueled with healthy fats than on carbohydrates.  Cook with olive oil or avocado oil.  Flax seed oil is also great.   Do get your Vitamin D level checked.  Try to get your Vitamin D up to 80 ng/ml  where it can function as a hormone and regulate the immune system and calm it down.  Yes, Vitamin D tests are fairly accurate.  Since fat malabsorption is common in Celiac, we often don't get enough of the fat soluble vitamins A, D, E, and K.  Vitamin A and Niacin B 3 are integral to skin health.  Magnesium and Calcium should be checked as well.  Magnesium is needed to make life sustaining enzymes with thiamine, and Calcium for strong bones. I followed this diet, supplemented essential nutrients, and felt better within a few weeks.  It took about three days for my body to adjust to running on fats, during which time I felt fairly poorly, but after that switch, improvement was rapid.   I still stick fairly close to a Paleo diet, and have added other foods slowly back into my diet once my histamine level came down.  I occasionally have Basmati rice - this rice is the least likely to cause a reaction.   I know it's a very strict diet, but it has been very much worthwhile.  It's going back to non-inflammatory,  simple to digest foods, as you would feed a sick child, allowing time to heal, then graduating into a wider variety of foods.  You can do it and be a success story, too!

I have this so many times with products. Companies state online that their items are gluten free and then when I ask in an email, they always respond with ‘we can’t guarantee that it is, as we don’t test for gluten’ I had one recently with a bone broth that I enquired about. And dioralyte. I will include their advert and then their reply. It is so frustrating. More than frustrating. How are we meant to navigate the minefield without transparency? Thankfully I very rarely get Glutened. It is mostly soy that is the worst thing for me to avert. I react to it similarly but not for as long and mainly pain all over. And we know how that hides in things. I am still suffering and today was a back pain day with the usual gut and gastro symptoms. Aren’t we all lucky.  Still, we live to fight another day! 😊