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bearodilla

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bearodilla Rookie

I am on month five or six of gluten-free and I am bored and confused. I live in a tiny town and the nearest support group is 100 miles away. If i eat another lunch of hummus and rice crackers or dinner of chicken and potatoes I may go insane. I have some cookbooks but it is like reading another language to me. The list of hidden glutens that i found is so long that i feel like giving up and living on gluten-free corn flakes for the rest of my life. Is there a simple way to learn this stuff? I am a mother of a three year old and work full time and go to college half time i don't have the brain space to relearn how to eat.

I want icecream again, i would settle for a candy bar. HELP


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jerseyangel Proficient
I am on month five or six of gluten-free and I am bored and confused. I live in a tiny town and the nearest support group is 100 miles away. If i eat another lunch of hummus and rice crackers or dinner of chicken and potatoes I may go insane. I have some cookbooks but it is like reading another language to me. The list of hidden glutens that i found is so long that i feel like giving up and living on gluten-free corn flakes for the rest of my life. Is there a simple way to learn this stuff? I am a mother of a three year old and work full time and go to college half time i don't have the brain space to relearn how to eat.

I want icecream again, i would settle for a candy bar. HELP

Hi and welcome to the board! It gets easier, really :) . In addition to all of the naturally gluten-free foods like fresh meats, fish, veggies, fruits, nuts, seeds, and most dairy--there are plenty of "treats" you can have. Providing you have no other food intolerances, a lot of ice creams are gluten-free (except, of course the obvious flavors like cookie dough, etc.) Candies like Reeses Peanut Butter Cups (regular size), Snickers, Dove Bars. Hershey and Nestle will clearly list any gluten ingredients, so all you have to do is read. The same with Kraft and Con Agra Foods. Have you checked out some of the gluten-free mixes and foods? I don't know if you have a store like Whole Foods nearby, or a local health food store--if you want, we can list some on-line sources. You might also check here on the "Recipe and Cooking Tips" forum--there are lots of great ideas there.

DingoGirl Enthusiast

Welcome...and know that the best thing that's happened is you've found this board. I find I don't even need a physical support group when I get so much support and information here. Search these threads and you will find all kinds of things you can eat from your local grocery store - concentrate on sticking to foods that are natrually gluten-free - - lean meats and fish, chicken, veggies, fruits, and dairy if you can tolerate it. Do you have Costco? They have a good gluten-free already roasted chicken, which I turn into chicken salad with mayo, celery, grapes and seasoning (Herbamar from Whole Foods) with Annie's Tuscan Italian dressing - should be at your health food store. CANDY BAR - go get a snickers or hershey's! And there are lots of gluten-free ice creams, fear not! You are not relegated to a life of corn flakes.

Do you have a Trader Joe's nearby? That helps enormously. There are online places to order too. But, there are so many recipes of easy and good stuff on this site - please do a search. spend a little bit of time here, arm yourself with information and good ideas, and you WILL be okay. I promise you. It is so lonely and bewildering at first, and it gets SO much easier and better. You will make it! You have to grieve the loss of normal, easy, don't-even-think-about-it foods, and then figure out what to do. There are gluten-free cooksbooks in the library also, check that out. You can order gluten-free cookbooks on half.com.

I hope that helps. Come to this board any time, we are all here and feel your pain!!

Hugs -

Mongoose Rookie
I am on month five or six of gluten-free and I am bored and confused. I live in a tiny town and the nearest support group is 100 miles away. If i eat another lunch of hummus and rice crackers or dinner of chicken and potatoes I may go insane.

It's really tough to be so busy and live in a tiny town!

If you can't get ready-made polenta locally, it's easy to make from cornmeal. If you can't get gluten free pasta, then try your pasta sauces over polenta instead. BTW, if you can find corn tortillas in your local grocery those might be gluten-free as well, so you can make tacos. If you use a taco seasoning mix just check the ingredients to make sure it's gluten-free.

Can you get squash or sweet potatoes? We've learned to use those in our diet to give us variety. They can be baked, boiled or microwaved just as regular potatoes can, and we mostly serve them just with margarine.

Hang in there! And best of luck with school!

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    • Scott Adams
      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
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    • trents
      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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