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Lani

By Lani
in Coping with Celiac Disease

Recommended Posts

Lani Newbie
Lani
Posted

hey everyone

my name is lani and i have recently found out that im coeliac and im also new to this

btw i am australian..r there any other aussies on this..r u all mostly american?

its not as bad as it thought and i think that this is a really gd thing cus id rather talk to other ppl my age then old ppl

i was wandering if Glucose thats from wheat has gluten in it? i was told originally that it was ok cus it was broken up by the amount of sugar but i have just been on hols with another coeliac and they told me that it was actually bad? is it?

i find that its in alot of the more unhealthy things- some choc bars and ice cream

so if anyone can help please do

.. thank u

cheers

lani

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lorka150 Collaborator
lorka150
Posted

Glucose and gluten are different.

To find other Australians, try a search under Australia, or seek out the Meeting Room or International forums.

Nice to meet you.

Lisa Mentor
Lisa
Posted

lani:

Several of our friends here are from the land down under. Start a new post and asked "Oussies out there, please post"...You will be suprized how many hits you get from here.

The gluten free menu is hard in the beginning, but it gets much easier as time goes by. If you have any specific question, all of us would be glad to help. That's why were are here, to help each other.

Welcome to the world of Celiac Disease. You can learn so much by reading the posts here, far more than any doctor can tell you. Best of all, you can talk frankly here. As you can see from the posts here, we talk about everything.

So....ask away. If one person cannot answer your question someone else will.

Hope to hear from you again. - Lisa

WLJOHNSON Newbie
WLJOHNSON
Posted

Hi Lani,

Welcome to the world of adventure and challenge, as we live with Celiac! This is the place to learn as much as you can, and to ask any question you want. I have had Celiac symptoms since the age of 8, and am now 61 so I've had many opportunities to experiment with the diet and learning how to live with it.

Keep coming here for advice and information. Welda Lou

aikiducky Apprentice
aikiducky
Posted

Welcome! :)

Glucose syrup can be made of wheat, and it's a kind of tricky question. In theory there's no gluten left in it after the way it's made, and many celiacs can tolerate it, but then again, many don't (like me for instance).

I'd say avoid it until you are more familiar with the diet, do some research and reading for yourself and make an informed decision later.

Pauliina

Lani Newbie
Lani
Posted
  • Author

Nice to meet you all too, Everyone is so nice!!!

Sorry i just realised that there are alot of weird things and errors in my post. Im trying to work this out.

I thought i deleted this but it obviously worked.

Thank you all for the information, it's been really great!

Lani

tiffjake Enthusiast
tiffjake
Posted
Nice to meet you all too, Everyone is so nice!!!

Sorry i just realised that there are alot of weird things and errors in my post. Im trying to work this out.

I thought i deleted this but it obviously worked.

Thank you all for the information, it's been really great!

Lani

Welcome to the board! I am in America, but like someone else said, you can do a thread called "Any Aussies out there?" and see what kind of response you get. But you are more than welcome to post and ask questions! Welcome again!

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Lizzzy Newbie
Lizzzy
Posted

Hi Lani,

Have you contacted and joined the Coeliac Society in your state? If not, you should look into it. I am a member of the Victorian branch. They will provide you with some great reading material as well as a little ingredient list that tells you what contains gluten and what does not. According to their list Glucose Syrup that is made from wheat is actually gluten free.

Cheers

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

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    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
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      High DGP-A with normal IGA

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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
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      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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