Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Just Diagnosed 2 Weeks Ago..

SanteeBay

By SanteeBay
in Related Issues & Disorders

Recommended Posts

SanteeBay Rookie
SanteeBay
Posted

Hi everyone,

I have just been diagnosed with Celiac Disease 2 weeks ago. I had a positve biopsy and positive blood test. I have been reading a lot on this board and it seems a lot of you are intolerant or allergic to other things as well (casein,soy,etc.) How would I know if other things were a problem for me since I had no clue that I even had Celiac? I have been gluten free for 2 weeks today and boy am I amazed at the difference in the way I feel! I thought all my body aches were just normal for me and that I had to just live with them. I wish they had figured this out along time ago.

Thanks for any info.

Melanie

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

Welcome to Celiacland :D

If there is anything that we can help you through, we're just a click away.

PS: don't forget to check your shampoos, lotions, toothpaste and lipsticks.

Mtndog Collaborator
Mtndog
Posted

i'm so glad you found out and that you're starting to feel better! Yeah! I think most of us figured out the other intolerances by elimination. Some have also been tested by Enterolab (they test for intolerances to just about anything you can think of!).

My doctor told me that it's best if you eliminate dairy for the first six months after your diagnosis and then try reintroducing it. You could start with a basic diet first- meat (if you're not vegetarian), fresh veggies and fruits and see how you feel. Then add things back in slowly.

It can be tricky though. Sometimes even the fresh fruits and veggies can be problematic. :angry: I can't eat legumes and it was someone on this board (jersey angel) that noticed that I complianed abaout soy and peanut butter. Had NO idea they were in the same family- legumes.

if you have joint pain you might want to eliminate nightshades (tomatoes, peppers, egg plant etc). Ursula is an expert on this!

Ask away and welcome.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Unexpected gluten exposure risk from cultivated mushrooms

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese s...
    2. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    3. Matthias
      - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Unexpected gluten exposure risk from cultivated mushrooms

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise...
    4. Scott Adams
      - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Unexpected gluten exposure risk from cultivated mushrooms

      I agree with @trents, but thank you for bringing this up here!
    5. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hi @trents, yes I've had my levels checked in Dec 2025 which revealed vit D deficiency. I considered eggs although they only contain about 45 IU vitamin D/egg. I need 2000 IU vitamin D for maintenance as per my doctor. Although now, I likely need way more than that to treat the deficiency. My doctor has yet to advise me on dosing for deficiency. I've also...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748
    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      I agree with @trents, but thank you for bringing this up here!
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Hi @trents, yes I've had my levels checked in Dec 2025 which revealed vit D deficiency. I considered eggs although they only contain about 45 IU vitamin D/egg. I need 2000 IU vitamin D for maintenance as per my doctor. Although now, I likely need way more than that to treat the deficiency. My doctor has yet to advise me on dosing for deficiency. I've also considered cod liver oil, although again, if it's processed in a facility that has gluten, especially on flour form, I worried to test it, even if they have protocols in place to mitigate cross-contamination with gluten.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.