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Omg...i Might Be On To Something

Rachel--24

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Rachel--24 Collaborator
Rachel--24
Posted
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Woah... I just found this on another thread. It was info about sub-clinical gluten intolerance posted by Mango.

This is only a portion of what was posted:

This subject is confusing and there is much misinformation about gluten and gliadin. To clarify, gliadin, the molecule that causes the problem, is present in some, but not all gluten containing foods. People with this problem must avoid glutens from the grains of wheat, rye, barley, oats, kamut, spelt, quinoa, amaranth, teff and couscous. Some of these grains, like oats have lower concentrations of both gluten and gliadin than wheat does, but any food containing this specific gliadin, even from a lower concentration food source, is not tolerated by people with sub-clinical gluten intolerance.

Hmmm..maybe I really was glutened on Thursday. <_<

Maybe thats what the doctor was seeing in "real time". An actual glutening. I had eaten the quinoa about 5 hours before my appt. If I really was glutened after all could it have made my digestion worse for the peanut butter I had later....causing even more trouble than fats already cause me??

Heres a link to that thread in case anyones interested.

Open Original Shared Link

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jerseyangel Proficient
jerseyangel
Posted
Woah... I just found this on another thread. It was info about sub-clinical gluten intolerance posted by Mango.

This is only a portion of what was posted:

Hmmm..maybe I really was glutened on Thursday. <_<

Maybe thats what the doctor was seeing in "real time". An actual glutening. I had eaten the quinoa about 5 hours before my appt. If I really was glutened after all could it have made my digestion worse for the peanut butter I had later....causing even more trouble than fats already cause me??

Heres a link to that thread in case anyones interested.

Open Original Shared Link

Wow! Your doctor might have actually seen a glutening from the inside. I wonder if GI's have ever thought of doing that? They could be going about studying this the wrong way.... I wouldn't be surprised if you were glutened by the quinoa--all grains make me feel that way.

Green12 Enthusiast
Green12
Posted
Yay! I love it when people go off dairy for good!

www.godairyfree.com is pretty good

www.notmilk.com is another one. It looks a bit wacky at first glance but there are some good articles in there.

Anyway, I gotta go pack up my apartment. Happy Saturday :)

Thanks so much Mango for these links, I will definitely check them out.

It's packing time for you already? You are leaving us so soon :(:(:(

Julie and everyone else that needs this :lol:

Phobia of dirt or filth- Rhypophobia or Rupophobia.

This is great Celia! Or we could coin the phrase ourselves, Britney-barefoot-itis-in-a-gas-station-bathroomphobia??

Woah... I just found this on another thread. It was info about sub-clinical gluten intolerance posted by Mango.

This is only a portion of what was posted:

Hmmm..maybe I really was glutened on Thursday. <_<

Maybe thats what the doctor was seeing in "real time". An actual glutening. I had eaten the quinoa about 5 hours before my appt. If I really was glutened after all could it have made my digestion worse for the peanut butter I had later....causing even more trouble than fats already cause me??

Heres a link to that thread in case anyones interested.

Open Original Shared Link

Rachel, this is all very interesting. In all of my allergy tests and treatments I was having problems with both gluten and gliadin.

evie Rookie
evie
Posted
My symptoms are basically poor digestion, cant gain weight, swelling, fluid retention, headaches, fatigue, brainfog, dont feel good when I eat, cant tolerate alot of foods....this is when I'm taking my meds, vitamins and supplements but eating no corn. I have problems with oils...I'm thinking they have corn in them.

If I actually EAT something with corn in it....I feel "glutened". Maybe I've actually never been glutened...maybe I've only been "corned". :blink:

I get a worsening of all my symptoms, more reactive to other foods, muscle and joint pains, burning sensations, blurred vision, numbness and tingling, nightsweats and bad dreams.. Thats why I avoid processed foods. The reactions suck...plus I lose weight.

I never get these type of reactions from meat, meat actually makes me feel good but sometimes its hard to digest so I cant eat tons of it.

Molly,

Theres a brand called Featherweight or something like that....suppossedely its the only brand thats corn-free. Ursula posted the recipe...I think I've seen it in one of my baking books.

I think I may have seen you at the game! Were you by any chance on crutches? If you were then I walked right past you. If not then it was another "orange" girl who looked alot like you. :)

JnkMnky,

I was checking out that site last night. You can type in your allergen and get a whole list of stuff. I saw marshmallows on there!! I was pretty excited about that. I've been kinda p'd off about not being able to tolerate one freakin marshmallow all this time. I was so confused as to why I couldnt have any gluten-free foods. Ummm...maybe its because I needed to be corn-free instead. :huh:

Mango04 Enthusiast
Mango04
Posted
Woah... I just found this on another thread. It was info about sub-clinical gluten intolerance posted by Mango.

This is only a portion of what was posted:

Hmmm..maybe I really was glutened on Thursday. <_<

Maybe thats what the doctor was seeing in "real time". An actual glutening. I had eaten the quinoa about 5 hours before my appt. If I really was glutened after all could it have made my digestion worse for the peanut butter I had later....causing even more trouble than fats already cause me??

Heres a link to that thread in case anyones interested.

Open Original Shared Link

Oh sorry Rachel I even mentioned your quinoa reaction on that thread. I totally meant to post it here too (that would have made more sense) but kind of lost track of things. :huh:

Okay I'm really gonna go pack now LOL

Rachel--24 Collaborator
Rachel--24
Posted
  • Author
Wow! Your doctor might have actually seen a glutening from the inside. I wonder if GI's have ever thought of doing that? They could be going about studying this the wrong way.... I wouldn't be surprised if you were glutened by the quinoa--all grains make me feel that way.

That would be so cool if thats what was going on on that ultrasound screen. She had never seen anything like that. I bet they've never studied reactions like that....having someone eat gluten and then doing ultrasounds and watching the intestines. I get fascintated by this stuff...unfortunately we'll never really know the answer.

Funny thing is...I get the same reaction with amaranth that I do with quinoa. I get bloated and a burning on my face...then later cramps and loose stools. I used to eat the amaranth snaps but had to stop cuz I was getting worse. I also used amaranth bread crumbs on my chicken once and got really really sick. Could this be why I'm not healing too good? All these months of alternative grains....even if its only say, a few times a month? I dont get this reaction from rice though.

AndreaB Contributor
AndreaB
Posted
$1200?? Is that installed, or self install? Cuase the last quote I got on one was MUCH higher.

That's self install. If you are handy at things like that he is available to help over the phone...you just have to let him know when you plan to install so he makes sure he's there. He does have an 800 number. Check out his site.

www.cleanairpurewater.com or

www.cleanairpurewater.com/water_equipment.html

Rachel and Floridian,

You need to check out the site as well. I can't recommend Jim and his products enough. I've been really pleased and would have planned on the whole system if we didn't rent. He will talk to you about your water and what you want from a system so he can better build what you are looking for. He has his system set up so he can take it out to show people. His website has lots of info on it.

Julie and everyone else that needs this :lol:

Phobia of dirt or filth- Rhypophobia or Rupophobia.

Celia,

From my hubby...There is a wikepedia...now there is a celiapedia. :lol:

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Rachel--24 Collaborator
Rachel--24
Posted
  • Author
Oh sorry Rachel I even mentioned your quinoa reaction on that thread. I totally meant to post it here too (that would have made more sense) but kind of lost track of things. :huh:

Okay I'm really gonna go pack now LOL

Its ok Mango....I went back and saw that you mentioned my reaction to the quinoa. It makes sense if thats what happened...thanks for posting that....I was destined to find it. :D

Get packing....what day are you leaving? I'm so jealous....you get to see koalas!!

I was talking to this girl on another message board and she lived in Australia...I told her to hug a koala for me. I LOVE them...they look so cute and fuzzy. She told me they are mean and will scratch your eyes out. :blink: She said they can be viscious....totally ruined all my thoughts about koalas being soft and cuddly. She said they're not just hanging out in the trees either...she never sees them...they're far away from people. Man....I totally had a different vision of Australia before talking to her. :rolleyes:

AndreaB Contributor
AndreaB
Posted
That would be so cool if thats what was going on on that ultrasound screen. She had never seen anything like that. I bet they've never studied reactions like that....having someone eat gluten and then doing ultrasounds and watching the intestines. I get fascintated by this stuff...unfortunately we'll never really know the answer.

Funny thing is...I get the same reaction with amaranth that I do with quinoa. I get bloated and a burning on my face...then later cramps and loose stools. I used to eat the amaranth snaps but had to stop cuz I was getting worse. I also used amaranth bread crumbs on my chicken once and got really really sick. Could this be why I'm not healing too good? All these months of alternative grains....even if its only say, a few times a month? I dont get this reaction from rice though.

Rachel,

It sound like Mango's post will be really helpful to you. I tested low on the allergy scale to gliadin and moderate to gluten so I wonder how I will do with these. I just bought some alternate grain flours just in case T has a more permanent reaction with rice. Of course it could be anything. Her HSP is supposed to be gone until the first cold of the season, otherwise we'd blame that.

Rachel--24 Collaborator
Rachel--24
Posted
  • Author

Wow...I'm still pretty surprised by the info. about quinoa even though my own doctor told me to avoid it. I guess I thought he was the *only* one saying it so maybe it wasnt true.

I'm gonna have to ask him about it again...he told me in the past many of his gluten intolerant patients react to it the same as the other gluten/gliadin grains. I didnt know that quinoa had small amounts of gliadin...I thought it was an issue of the immune system mistaking it for gluten like what happens sometimes with casein. This is news to me and could definately explain why I'm never getting better. I think I have alot of problems anyway but eating these gliadin containing grains cannot be helping. <_<

rinne Apprentice
rinne
Posted
YAY!!! And then I go on to live happily ever after.

Until the very end when you see that all of a sudden I get bloated again. and the spooky music is playing and then you just know there will be a part II.

Too funny.

To the twins, I am so glad that you have found each other. :)

Wouldn't it be ironic if so many of the things we reach for, like alternative grains and supplements are in fact keeping us sick? :angry:

Rachel--24 Collaborator
Rachel--24
Posted
  • Author

Maybe it was destiny that I didnt go to the store and had to eat that quinoa or starve...on the very day I was having the ultrasound. I believe that stuff happens for a reason. If it werent for that craziness that showed up on the ultrasound and the problems I'm having since I dont think I would've given too much thought to the quinoa. Probabaly would have blamed the Edward and Sons crackers even though the bloating and symptoms didnt show up until I ate the quinoa.

Green12 Enthusiast
Green12
Posted
Wouldn't it be ironic if so many of the things we reach for, like alternative grains and supplements are in fact keeping us sick? :angry:

It's beginning to look like this is the case rinne.

Maybe it was destiny that I didnt go to the store and had to eat that quinoa or starve...on the very day I was having the ultrasound. I believe that stuff happens for a reason. If it werent for that craziness that showed up on the ultrasound and the problems I'm having since I dont think I would've given too much thought to the quinoa. Probabaly would have blamed the Edward and Sons crackers even though the bloating and symptoms didnt show up until I ate the quinoa.

I like to think this way too, that everything does happen for a reason and we are given signs and signals to lead us in the right direction. This is a big revelation for you because now you can stay away from things with gliadin as well and maybe that will allow for more healing to take place.

rinne Apprentice
rinne
Posted
It's beginning to look like this is the case rinne.

Julie, I completely agree. What does that say about the world we are living in?

I wonder what kind of choices we may be forced to make if we want to live, if we want to be healthy. Years ago my sweetie and I had a small organic farm and it was pure joy to eat from the gardens in the summer and then enjoy the potatoes and carrots and beets all winter long. The reality though is that I am not an introvert and the long days alone on the farm depressed me. I miss the food though and am thinking about gardens a lot. The best times were our slumber parties when friends would come and camp for a few days.

Rachel--24 Collaborator
Rachel--24
Posted
  • Author

Hmmm...the more I read this the more confused I get. He's saying that oats and the alternative grains have lower concentrations of gluten and gliadin than the others but my belief was that oats did not contain gliadin or gluten at all. I thought it was just an issue of cc with oats. Also we know that some people react to pure oats because the immune system still reacts the same as if it were a gluten grain. What is the deal....do oats and the alternative grains actually contain gliadin molecule or not?? Thats what I want to know. I think its inportant that we all know this for sure. Heck, none of us goes out buying rye crackers or eating wheat bread but what if we're still harming ourselves...just in smaller doses...with stuff we believe is "safe"??? If there really is small amounts of gliadin...I'm really alarmed. :o

This subject is confusing and there is much misinformation about gluten and gliadin. To clarify, gliadin, the molecule that causes the problem, is present in some, but not all gluten containing foods. People with this problem must avoid glutens from the grains of wheat, rye, barley, oats, kamut, spelt, quinoa, amaranth, teff and couscous. Some of these grains, like oats have lower concentrations of both gluten and gliadin than wheat does, but any food containing this specific gliadin, even from a lower concentration food source, is not tolerated by people with sub-clinical gluten intolerance.

I thought the protein in oats was called avenin. :unsure:

rinne Apprentice
rinne
Posted
People with this problem must avoid glutens from the grains of wheat, rye, barley, oats, kamut, spelt, quinoa, amaranth, teff and couscous.

I find listing couscous confusing as I had understood it was made from wheat but maybe there is something I don't know about.

It is important information because gluten free products contain quinoa, amaranth and teff not to mention just eating them. I tried some quinoa a while back and it was when I was more inflamed and it felt like I had broken glass moving through my system. :( I also felt extremely agitated which was not surprising given the pain but the quality of agitation reminded me of a gluten reaction.

Green12 Enthusiast
Green12
Posted

Like sands through the hourglass these are the days of our lives here on the OMG thread....

Our story began long long ago with corn (oh how I long for the simple days of corn), and then msg and packaged/processed foods, somewhere in the middle there was a dramatic Bumble Bar intervention, a tropical storm, followed by cysts and ovary pain, and the shocking twist of alien babies, carbon water filters and now gluten's evil twin gliadin.

:lol::lol::lol:

Anyone can add what I left out.

dlp252 Apprentice
dlp252
Posted

Oh Holy Cow!!! I just spent 40 minutes trying to hurry up and catch up...I have to leave in 10 minutes, lol. I'm answering stuff that was so far back no one probably remembers anymore, lol. :lol:

And the change in shape is inflamation? What's causing the inflamation? Or I guess that is what the mystery is and what they are trying to figure out, no?

I’m not sure the doctor thinks there’s a change in shape…it just looks that way to me. I asked him what could cause the inflammation and he said sometimes the body just gets inflamed. Wow, glad he told me, lol. I really like this doctor (same one Rachel sees), but sometimes doctors say the darned things, lol. Anyway, I was out shopping today with my mom and saw a book on inflammation. I almost bought it and now think I should go back tomorrow for it. There are all kinds of things that can cause it…(a tiny bit I got from flipping through the book), but the book gave some tips on how to reduce the inflammation in the body.

Evie – happy anniversary and congratulations on 60 years! I’ve only known one other couple that reached 60 years! That’s quite an accomplishment.

Hum, I have a Pur water pitcher that I use...I'll bet that has carbon in it too. I have never seen Poland Springs around where I live either, but I'm going to try. I usually drink bottled water if I'm out and the Pur pitcher water if I'm home. Interesting theory

Okay, that's it, I got to leave again...Can we try to keep the new pages to 20 or fewer while I'm gone. :lol::lol: Just kidding, sort of. :blink::ph34r:

AndreaB Contributor
AndreaB
Posted

Ok everyone....I'm taking back the quinoa, quinoa flour, teff flour, amaranth flour and quinoa corn pasta. I'll look for plain corn pasta. S the space bar baby if after the keyboard. He always pushes the space bar. :lol: After we eat, we're heading out. I have a bag of gluten free oats too but I can't take that back.

May not have a problem with these but since I am mildly allergic (about in the middle of the low range), they are going back. What I found interesting about the allergy test is I wasn't allergic to oats, barley, amaranth, quinoa...but I was just over the line of moderate for gluten and I already mentioned gliadin being midline low. I can see why some doctors like mercola say to go grain free. Hopefully T won't have a big problem with rice so we can still eat tinkyada pasta anyway. Don't know what to do about other things like bread.

jerseyangel Proficient
jerseyangel
Posted
This is great Celia! Or we could coin the phrase ourselves, Britney-barefoot-itis-in-a-gas-station-bathroomphobia??

:lol::lol: Good one Julie!

AndreaB Contributor
AndreaB
Posted
Years ago my sweetie and I had a small organic farm and it was pure joy to eat from the gardens in the summer and then enjoy the potatoes and carrots and beets all winter long.

I want an organic farm. Even just a big family garden on our own piece of property. I like quiet and the road we are on is a little too busy for my tastes.

Green12 Enthusiast
Green12
Posted
Hmmm...the more I read this the more confused I get. He's saying that oats and the alternative grains have lower concentrations of gluten and gliadin than the others but my belief was that oats did not contain gliadin or gluten at all. I thought it was just an issue of cc with oats. Also we know that some people react to pure oats because the immune system still reacts the same as if it were a gluten grain. What is the deal....do oats and the alternative grains actually contain gliadin molecule or not?? Thats what I want to know. I think its inportant that we all know this for sure. Heck, none of us goes out buying rye crackers or eating wheat bread but what if we're still harming ourselves...just in smaller doses...with stuff we believe is "safe"??? If there really is small amounts of gliadin...I'm really alarmed. :o

I thought the protein in oats was called avenin. :unsure:

The protein in oats is avenin, you are right on that but oats also contain gliadin according to the following info:

Gluten

A protein in cereal grains. Wheat, rye, barley, and oats contain the gliadin subfraction of gluten that is toxic to persons with Celiac Disease .

Gliadin

A glycoprotein fraction of gluten. Gliadin is present in wheat, oats, rye, and barley and, it seems, millet.

but it still is confusing....

jerseyangel Proficient
jerseyangel
Posted
Hmmm...the more I read this the more confused I get. He's saying that oats and the alternative grains have lower concentrations of gluten and gliadin than the others but my belief was that oats did not contain gliadin or gluten at all. I thought it was just an issue of cc with oats. Also we know that some people react to pure oats because the immune system still reacts the same as if it were a gluten grain. What is the deal....do oats and the alternative grains actually contain gliadin molecule or not?? Thats what I want to know. I think its inportant that we all know this for sure. Heck, none of us goes out buying rye crackers or eating wheat bread but what if we're still harming ourselves...just in smaller doses...with stuff we believe is "safe"??? If there really is small amounts of gliadin...I'm really alarmed. :o

I thought the protein in oats was called avenin. :unsure:

I thought so too! You're right about this--could explain why we all seem to have a difficult time healing and why I only do well on veggies and meat. It seems to me that there's a big piece of this puzzle still missing.

Too funny.

To the twins, I am so glad that you have found each other. :)

Wouldn't it be ironic if so many of the things we reach for, like alternative grains and supplements are in fact keeping us sick? :angry:

I've never been a twin before, so it's all still kind of new :D

Something sure is working to keep us sick--last year when I was diagnosed, I thought that by now (13 months later) I'd be feeling lots better. In some ways, I'm more sensitive than I ever was, and I'm eating from a much smaller selection of foods. :angry:

jerseyangel Proficient
jerseyangel
Posted
Maybe it was destiny that I didnt go to the store and had to eat that quinoa or starve...on the very day I was having the ultrasound. I believe that stuff happens for a reason. If it werent for that craziness that showed up on the ultrasound and the problems I'm having since I dont think I would've given too much thought to the quinoa. Probabaly would have blamed the Edward and Sons crackers even though the bloating and symptoms didnt show up until I ate the quinoa.

I firmly believe, Rachel, that things always happen for a reason. There will come a day when you will be on the other side of this! If I didn't really believe that, I would have given up long ago. ;) I'm so grateful to have all of you to go thru this with.

All of this grain talk is so confussing, I'm just not going to eat any of it :(

That's what I do! Simpler that way. :)

AndreaB Contributor
AndreaB
Posted
In some ways, I'm more sensitive than I ever was, and I'm eating from a much smaller selection of foods. :angry:

That's looking to be more and more the case isn't it. Maybe after avoiding all gluten and all gliadin possible and start healing more things will be better. I mean, it would make sense that once healed we would be able to eat other foods (except gluten and gliadin) and not have so much or any of a reaction.

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      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      thank you so much for your detailed and extremely helpful reply!! I can say with absolute certainty that the less gluten containing products I've eaten over the past several years, the better I've felt.   I wasn't avoiding gluten, I was avoiding refined grains (and most processed foods) as well as anything that made me feel bad when I ate it. It's the same reason I gave up dairy and eggs- they make me feel ill.  I do have a bit of a sugar addiction lol so a lot of times I wasn't sure if it was the refined grains that I was eating - or the sugar. So from time to time I might have a cookie or something but I've learned how to make wonderful cookies and golden brownies with BEANS!! and no refined sugar - I use date paste instead. Pizza made me so ill- but I thought it was probably the cheese. I gave up pizza and haven't missed it. the one time I tried a slice I felt so bad I knew I'd never touch it again. I stopped eating wheat pasta at least 3 yrs ago- just didn't feel well after eating it. I tried chick pea pasta and a few others and discovered I like the brown rice pasta. I still don't eat a lot of pasta but it's nice for a change when I want something easy. TBH over the years I've wondered sometimes if I might be gluten intolerant but really believed it was not possible for me to have celiac disease. NOW I need to know for sure- because I'm in the middle of a long process of trying to find out why I have a high parathyroid level (NOT the thyroid- but rather the 4 glands that control the calcium balance in your body) I have had a hard time getting my vit D level up, my serum calcium has run on the low side of normal for many years... and now I am losing calcium from my bones and excreting it in my urine (some sort of renal calcium leak) Also have a high ALP since 2014. And now rapidly worsening bone density.  I still do not have a firm diagnosis. Could be secondary HPT (but secondary to what? we need to know) It could be early primary HPT. I am spilling calcium in my urine but is that caused by the high parathyroid hormone or is it the reason my PTH is high>? there are multiple feedback loops for this condition.    so I will keep eating the bread and some wheat germ that does not seem to bother me too much (it hasn't got enough gluten to use just wheat germ)    but I'm curious- if you don't have a strong reaction to a product- like me and wheat germ- does that mean it's ok to eat or is it still causing harm even if you don't have any obvious symptoms? I guess what you are saying about silent celiac makes it likely that you can have no symptoms and still have the harm... but geez! you'd think they'd come up with a way to test for this that didn't require you to consume something that makes you sick! I worry about the complications I've been reading about- different kinds of cancers etc. also wondering- are there degrees of celiac disease?  is there any correlation between symptoms and the amnt of damage to your intestines? I also need a firm diagnosis because I have an identical twin sister ... so if I have celiac, she has it too- or at least the genetic make up for having it. I did have a VERY major stress to my body in 2014-2016 time frame .. lost 50lbs in a short period of time and had severe symptoms from acute protracted withdrawal off an SSRI drug (that I'd been given an unethically high dose of, by a dr who has since lost his license)  Going off the drug was a good thing and in many ways my health improved dramatically- just losing 50lbs was helpful but I also went  off almost a dozen different medications, totally changed my diet and have been doing pretty well except for the past 3-4 yrs when the symptoms related to the parathyroid issue cropped up. It is likely that I had low vit D for some time and that caused me a lot of symptoms. The endo now tells me that low vit D can be caused by celiac disease so I need to know for sure! thank you for all that great and useful information!!! 
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
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