0
KarenLee

Is Gluten Free Being Celiac?

Rate this topic

Recommended Posts

I am sorry, I bet this was answered somewhere, but my family is being insensitive to my going gluten free. If Enterolab test were pos., and I have gluten sensitive genes, but my blood is neg., then do I have Celiac? The blood tested antibodies for Celiac-none were found. I am confused. Maybe my family will accept it all more if I did say I have Celiac. I apologize if that sounds insensitive. :unsure:

Thanks,

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Guest nini

In my personal (humble) opinion... Enterolab is extremely valid, and Gluten Intolerance and Celiac are the same thing, the only difference is that Celiac is "confirmed damage" either way your body is reacting to gluten, either way you need to be off of it, so it wouldn't offend me in the least if you wanted to tell your family that YES you have Celiac and they should very seriously consider having themselves tested (by Enterolab preferably) as most of the conventional tests still miss too many early stage Celiacs.

Share this post


Link to post
Share on other sites

I tend to use the two interchangably.

My Enterolab gene tests showed two gluten sensitive genes but no celiac genes...but from what I understand that doesn't mean that there isn't damage being done when I consume gluten.

Maybe someone else can explain it better? Either way, same difference as far as I'm concerned!

Courtney

EDIT:: that doesn't mean there isn't damage being done when I consume gluten, or that there won't be damage in teh future if I chose to not follow a gluten-free diet. Perhaps gluten intolerance is the first stages of celiac before serious damage occurs?

Share this post


Link to post
Share on other sites
I am sorry, I bet this was answered somewhere, but my family is being insensitive to my going gluten free. If Enterolab test were pos., and I have gluten sensitive genes, but my blood is neg., then do I have Celiac? The blood tested antibodies for Celiac-none were found. I am confused. Maybe my family will accept it all more if I did say I have Celiac. I apologize if that sounds insensitive. :unsure:

Thanks,

Family can be tough! Mine were very supportive fortunately and didn't need much to support my gluten-freeness. I have a celiac gene and a gluten sensitivity gene, but because my biopsy/blood tests were negative, I do not have a diagnosis of celiac. Now, my blood test and biopsy was done SIX months AFTER I went gluten-free AND before that I had been on a low carb diet, so hadn't been eating large quantities of gluten...probably just enough to keep me feeling bad, but not enough to have widespread damage. (That's my theory anyway.) Had you been eating a regular gluten-filled diet before your testing was done (the blood and biopsy)? If not, that may have affected the results. I'm sorry because I don't think I actually answered your question.

Share this post


Link to post
Share on other sites

Karen, all your blood tests prove is, that the damage to your villi isn't pronounced enough yet to produce enough antibodies to show up in your blood. And that is a good thing. On the other hand, people who have the gluten sensitivity genes rather than the celiac disease genes will often have more nervous system damage and psychological symptoms, rather than gastrointestinal problems.

No matter what your family says, you obviously are intolerant to gluten and casein and need to completely eliminate them from your diet in order to be healthy. Otherwise you'll likely end up with other autoimmune diseases, depression, maybe even cancer down the road, and many other things.

Share this post


Link to post
Share on other sites
Ads by Google:


Hi Karenlee

I think you will hear that alot of families just don't get it... I have siblings that I know have this but they will not even consider a bloodtest. All I hear is your nuts & its too expensive to eat like that. I must be nuts...

Well I too was told I was not celiac( full-blown) because I has no villi damage. My medical doctor told me I did not have to do the diet-- period. But I was so sick I did it anyway with terrific results. I think there is a long way to go in the US regarding this illness. It is improving as we speak .....Even after doing this & looking & feeling better I can't get my siblings to budge.. So I just let them do their thing & I do mine.

I suggest that you do what's best for you & your health. DO you feel better on the diet? to me that is what counts most.

I'm glad I didn't have the villi damage but my daughter & her 1 son got tested & they both have villi damage.....the other son turned out like me, so now there are four of us gluten-free...

Best of luck to you...........I thinks as more get dx'd family members may get bit in the butt with their remarks.

mamaw

Share this post


Link to post
Share on other sites

Thanks a lot. that helps me feel better. It just made me cry when my DH said that I don't even have the disease and how in the world could a speck of wheat hurt me? He was in big trouble. Of course the kids were listening in. this was all after buying a new toaster just for me. :(:angry:

Anyway, thanks again!

Karen

Share this post


Link to post
Share on other sites

There are many false negatives when it comes to celiac antibody blood tests. Some people have negative blood tests and positive enoscopy results. Also, if you feel better gluten-free then your body is telling you something. Don't be discouraged, in time hopefully they'll learn to understand.

Share this post


Link to post
Share on other sites

Karen....I don't know what to say about insensitive family members, but all I can say is that in general, with something like celiac which is not so obvious on the outside (like something visible would be), it's hard for people to understand. Heck, my mom is celiac....it nearly killed her before one single sharp doctor figured it out 40 years ago just in the nick of time before she died of malabsorption....after going thru all that, even SHE doesn't want to believe I have it because I don't react quite the same way as her (she gets violently ill if she gets even a smidgen of gluten, but I don't react that severely).

I did Enterolab testing to see what was what with me, and prior to the Enterolab testing, maybe 4 years ago, I had a basic blood test which showed nothing for gluten. However, I have always sensed that I had problems with wheat things, and while I wasn't gluten free I didn't eat much, or very often, so perhaps that's why nothing showed up in a standard test.

It's hard to know how seriously to take test results, too. For myself, I can't know if I actually have intestinal damage (at which point it would be officially designated as celiac), but I do know that I feel wonderful with no gluten in my diet, and after a period of no gluten, I can have a bit here and there but before long I start getting reactions again, so I KNOW I should probably never have it again.

Share this post


Link to post
Share on other sites

It was explained to me in this way: Celiac Disease is the final stages of Gluten Intolerance--meaning, by the time you can be diagnosed as a celiac, tremondous damage has already been done. Being gluten intolerant is just as horrendous as having celiac disease if left untreated. If you are found to be gluten intolerant, than you must go gluten free just the same as being a full blown celiac. Maybe if you explain it to them in this way: You can be diagnosed as a Type II diabetic and need to cut way back on sugars and starches, along with exercise and medication--yet if you don't cut back and refuse medication, you will eventually need shots the same as a Type I diabetic.

Explain to them that a gluten intolerant person has a 60% higher stomach cancer rate while consuming gluten. I explain to people how gluten can make us ill in this way: If you take a piece of bread and break it into 1000 crumbs, just one crumb is all it takes to make a gluten intolerant person ill. I tell them that breathing it and touching it can make us ill. Sometimes if you can give them "official" paperwork to read, it helps. Print articles off the internet. Dr. Green's new book is good too. He explains things a little differently, he tells: Celiac is like a child with a scraped knee. If the child is careful and takes good care of his/her knee, it will heal, but if he/she keeps falling on it, it will never heal and get much worse. Feeding a gluten intolerant person gluten is keeping the wound from healing!

I truly do not have much trouble with my family. My brother thinks we are all nuts and wants to make us a pot of barley soup, to cure what ails us! Some of my kids still do not totally understand what contains gluten, but they try. My oldest called me from the grocery store one day and asked me what kind of rolls do not contain gluten. :lol: In the beginning, he thought I was just on another diet--5 yrs later, they realize this is a lifestyle. Family dinners always include lots of gluten free items considering my sister and father are celiacs too. Family can come around, if they want too.

Share this post


Link to post
Share on other sites


Ads by Google:


Just order your smart hubby the book "dangerous Grains" by James Braly, M.D. and Ron Hoggan, M.A. $10.00 at amazon .com

I would also print out this thread for his leisure reading. If you have the money you could have his genes tested at Enterolab and the genes of your children. I have found that these DQ1 genes that we have are very smart and are very attracted to other people that have the genes, they marry, & have kids that have two genes.

I have two DQ1 genes & my grandson has two DQ1 genes!!!! & you will find out soon enough that having two DQ1's is not a good thing, your husband should be counting his lucky stars that you are smart enough to have found this out early before years of MAJOR ILLNESS and a decline into dementia to go with it.

Oh, & a negative blood test does not mean anything except that the test was negative, it could be that the lab messed up, or that you were not eating enough gluten or that they did not even run the right tests. Did they run all four tests? or is it five??? People do have negative blood tests and postive biopsy.

I also suggest that you think about it and do your family a favor and make your household gluten free, those that do not test positive thru enterolab, can eat wheat when out of the house. The gluten free diet if done correctly is a very healthy diet...

Share this post


Link to post
Share on other sites

THis is all such great information and advice, thanks so much. I don't think I could go gluten-free without this support. (Well, I could, but it would SO much more difficult, with much more tears!) I am planning on buying Dr. Green's and Braly's books today, I hope it is at one of the "regular" book stores...

Thanks again :)

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   13 Members, 1 Anonymous, 557 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

  • Forum Statistics

    • Total Topics
      110,254
    • Total Posts
      949,752
  • Member Statistics

    • Total Members
      77,512
    • Most Online
      3,093

    Newest Member
    DeanaV
    Joined
  • Popular Now

  • Topics

  • Posts

    • Thank you so much!! I'm going to start today. 
    • Over 100 usually means you have Celiac.  Even if the doctor doesn't biopsy correctly.  Usually, the biopsy results are 3-5 working days.  
    • Hi everyone.  I just received my labwork and my gastro scheduled an endoscopy for tomorrow to diagnose if I have celiac. My bloodwork showed:
      Antigliadin Antibody - IGA - High (>100, normal <20) Antigliadin Antibody - IGG - High (59, normal >20) Tissue Transglutaminase Antibody - IGA - Detected However, endomysial antibody screen (IGA) andimmunoglobulin A were normal. I have been living with Type I diabetes and Hashimotos for some time (T1 for 24 years, Hashi for 5) and for most of the past year I have been for the most part following a gluten free, low carb diet.  I just reintroduced gluten regularly about a month ago for this test.  I have chronic rashes and what was previously thought to be "IBS" symptoms, headaches, fatigue, which is why I started the testing. I guess I am just introducing myself as I am a little overwhelmed right now.  Do you know how long it takes after the endoscopy to have a confirmed diagnosis?  Should that even matter?  My doctor wants me to go on a strict gluten free diet immediately after the procedure just in case.  I feel much better when I am not eating it, so I will go back to eating that way again, but it would be good to know.
    • Thanks for all the good info guys.  I really appreciate so many responses so quickly.  So heres what I've been eating for the last 11 days: chicken or ground beef - grilled; sweet potatoes baked potatoes or rice with salt only or sometimes butter; green beans or carrots well cooked; rice chex with almond milk; canned peaches in juice; unsweetened applesauce.  Then I recently made chicken bone broth and made soup out of it, adding back in some of the chicken plus green beans, carrots white potatoes and rice.  Haven't been eating eggs because I was told on the other site I could be sensitive to eggs (I really miss them)  No cheese or milk.  That's it - that's what I've eaten for 11 days now.  Please tell me if I need to eliminate any of those items from my diet.  I really need some calories.   Other info- I started out on 9 mg of Budesonide (very expensive).  It stopped my D quick in a few days, then turned into constipation.  But when I reduced to 6 mg a day the D came back.  I am back on 9 mg a day but this time its not stopping the D.  So that's it - 9 mg a day budesonide and the gluten free; dairy free diet, but still have two episodes every morning of watery D.  Then that's it for the day, but I feel wiped out for rest of day.  0 energy and continuing to lose weight.   I ordered this today but maybe shouldn't have: https://www.amazon.com/gp/product/B00BGVNNNI/ref=oh_aui_detailpage_o01_s00?ie=UTF8&amp;th=1 Its Gluten-free; dairy free; soy free and egg free.    
    • I have Ulcerative Colitis, it flares after my celiac to gluten also, and dairy exposures, along with soy, spices, and if I over do it on stuff like onion/garlic. It also in my case hates fructose/glucose, rare but some people have that also as a trigger.

      I like you enjoyed a "not so restrictive" diet on my Rx for the disease, I could have spices, garlic, onion, mexican food, without flares....but since  not being able to afford the $600+ a month Rx I found alternative treatments. These will help benefit yours also as the method of coating and soothing the intestinal walls is the same do read here on what I found worked. Also go on a bland diet, avoid legumes, grains if you can, I found nut meal porridge (high in calories and fats) to be great, starches, carbs, sugars, flared mine (you might be backwards and find with rice porridge but not nuts, we are all a bit different). You can find all kinds of recipes for it. Roasted meats/crock pot meats made super soft and easy to digest like a shredded slow cooker roast/chicken. Baked avocado with eggs inside, Scrambled eggs, I found made extra moist with a bit of almond milk/coconut milk whipped in before cooking and using a microwave omelette maker to prevent the "hard edges". I stew in greens into these like canned spinach to get my greens and have spoons of  nut butters for desserts like almond butter (avoid peanut butter it is a legume). Avocado is also quite gentle on the guts for most people and chock full of healthy fats and calories.

      Greens need to be cooked to mush so the tough fibers do not irritate your gut....hate to say it but you should be able to "swish" the food in your mouth before you swallow so eating will take a bit longer.
      AS you heal you will be able to eat a bit more like grain free breads, soups, stews, roast, sheet pan meals, stir fry, egg dishes, etc.

      If you having issue with diarrhea try a higher potassium diet or taking some, it helps dry out your stools. I found using 2tbsp of coconut flour in my eggs to make them set up added fiber and potassium. I have various grain free flat breads on this base also,

      Keep a food diary and find your triggers going to a base super simple diet,
      https://www.wikihow.com/Keep-a-Food-Diary


      Taking BCAAs or bit of protein powder/protein bars between meals can help with preventing weight loss, I just Julian bakery bars, or protein powders like Jarrow Pumpkin, and my own blends....you can probably get by with blends like I used to from Nutra-key V-pro and MRM Veggie Elite.
  • Blog Entries

  • Upcoming Events