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

New Here!


Regan

Recommended Posts

Regan Newbie

Hello. I am new here. I just wanted to introduce myself so bare with me. My name is Regan and I am happily married and have two children and two step children. I have been gluten free since the middle of August. I have been sick pretty much all my life but no one ever figured out what was wrong with me. I had been diagnosed with everything from IBS< SPASTIC COLON<ULCERATIVE COLITIS>DEPRESSION>ADD>THYROID DISEASE>ETC cant tell u how much money I have

spent on DRs. I have had 5 colon surgeries and ended up with a colostomy last year due to a failed j-pouch.My husband was talkin to a co-worker telling him all about me and all the things that were wrong with me. I used to always say my life would be perfect if I didnt have to eat. Usually when I would eat, my stomach would bloat up, suffered all kinds of bowel symptoms. Hot flashes, ulcers, so much more. I couldnt lose weight no matter what I tried. (through research I fall into the obese celiac) .Well the co-worker said it sounded just like him and he had celiac. I researched it and went gluten free. And what a difference it has made right away all my symptoms cleared up. I starting losing weight and felt better than I have in over 12 years. I had surgery in October to reverse the colostomy. I am just thankful I found out the problem before my surgery. And when I had pre op labs done for the first time in 12 years ALL of my labs fell in the normal range. Thats another proof. My only problem has been eating. I hate to cook. But I am so happy to have found you guys. I have learned alot by reading the post. Hope to get to know you better. Regan


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



Celiac.com Sponsor (A8-M):



happygirl Collaborator

Regan,

Welcome to the board!!! We are so happy to have you here. This forum is the single handed best resource for learning about Celiac and gluten intolerance, and all that it really entails. Please feel free to ask any and all questions!!! We are happy to help and offer support.

Wow, you have had quite the story to get to where you are! One of the things that is so interesting is how gluten has been documented to affect us all so differently. However you got here, I am happy you are on the way to better health. Gluten is a crazy thing to some of us. As much as the medical field knows, there is a lot that they don't know.

I encourage you to read, read, read this board. There is so much information out there. And what you don't find by reading, post! Chime in anytime!

Good luck and let us know what we can do.

Laura

i canary Rookie

Welcome to the board Regan. Glad you found us.

lonewolf Collaborator

Welcome! I'm sorry you've had such a rough time of it, but glad you found some answers. Please stick around and feel free to ask questions. As for cooking, there are lots of good cooks here, so maybe you'll be inspired.

Canadian Karen Community Regular

Hi Regan! I'm glad you found us too!

You certainly have been through the ringer before finally discovering the source of your problems. Unfortunately, that is an all too familiar occurrence, as you will discover by reading posts on here. The average time from onset of symptoms to finally a proper celiac diagnosis is 11 years! Hopefully, that will soon change as celiac is brought more and more onto the radar screens of the doctors out there......

Any questions you have, don't hesitate to ask away!

Karen

kevsmom Contributor

Hi Regan!

I have been gluten free for 1 1/2 years. If it wasn't for this board, I could have never done it. Everyone here is so helpful. We've all been through some of the same issues, so it's a great place to come for support.

Some of the things that I've learned here I would have never thought of on my own. I have learned to check with manufacturers on products that I am not sure about, be careful with personal hygiene products like soap, shampoo and lotions, and to wash my hands after feeding the dog.

I have found that if I have any questions, someone always knows the answer, or will help me find it out.

I'm glad you took the time to introduce yourself. I know that can take a lot of courage. Good luck to you.... and keep reading. :)

Cindy

debmidge Rising Star

Welcome to our "place." Great to have a newbie. You'll find a lot of good information and good conversation and food discussion and all those good things to help you.

One of the board members has a "newbie" packet. I think it's NINI.

Hope to see you on board again.

D.


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



Celiac.com Sponsor (A8-M):



Nooner Newbie

Welcome, Regan!

I'm glad you found this message board. It has helped me immensely, and I'm sure it will help you. I've been gluten free since August, and I'm still learning, too. There are lots of good, easy recipes in the cooking tips section to help you out with gluten free cooking. It's a lot easier to get excited about food and cooking when it no longer hurts to eat! :)

Li

daffadilly Apprentice

welcome to the group. So happy you found out your problem!!!

SchnauzerMom Rookie

Welcome! I'm glad you decided to join us. I and my husband have been gluten free since the middle of October. Not very long but we both can tell the difference. This place has been very helpful, loads of info.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,634
    • Most Online (within 30 mins)
      7,748

    Tiana
    Newest Member
    Tiana
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I agree, there can be contamination at many points--milling is another possible source of contamination for any flours.
    • trents
      Keep in mind that with manufactured food products, "gluten free" doesn't equate to no gluten. Things that are naturally gluten free can be cross-contaminated with gluten in the field, in shipping and in processing. In the U.S. companies can use the gluten free label as long as the product doesn't exceed 20ppm of gluten. That amount still may cause a reaction in some people.
    • deanna1ynne
      Dd10 was tested for celiac four years ago bc two siblings were dx’d (positive labs and biopsies). Her results at the time were positive ema  and ttg (7x the UL), but a negative biopsy. We checked again three months later and her ttg was still positive (4x the UL), but ema and biopsy were negative. Doc said it was “potential celiac” and to keep eating gluten, but we were concerned about harming her growth and development while young and had her go gluten-free because we felt the labs and ema in particular were very suggestive of early celiac, despite the negative biopsies. She also had stomach aches and lethargy when eating it. We just felt it’d be better to be safe than sorry. Now, four years later, she doesn’t want to be gluten-free if she doesn’t “have to be,” so underwent a 12 week gluten challenge. She had labs done before starting and all looked great (celiac panel all negative, as expected.) Surprisingly, she experienced no noticeable symptoms when she began eating gluten again, which we felt was a positive sign. However, 12 weeks in, her labs are positive again (ttg 4x the UL and ema positive again as well). Doc says that since she feels fine and her previous two biopsies showed nothing, she can just keep eating gluten and we could maybe biopsy again in two years. I was looking up the ema test and the probability of having not just one but two false positives, and it seems ridiculously low.  Any advice? Would you biopsy again? She’s old enough at this point that I really feel I need her buy-in to keep her gluten-free, and she feels that if the doc says it’s fine, then that’s the final word — which makes me inclined to biopsy again and hope that it actually shows damage this time (not because I want her to have celiac like her sisters, but because I kind of think she already does have it, and seeing the damage now would save her more severe damage in the long run that would come from just continuing to eat gluten for a few more years before testing again.)  Our doc is great - we really like him. But we are very confused and want to protect her. One of her older sibs stopped growing and has lots of teeth problems and all that jazz from not catching the celiac disease sooner, and we don’t want to get to that point with the younger sis. fwiw- she doesn’t mind the biopsy at all. It’s at a children’s hospital and she thinks it’s kind of fun. So it’s not like that would stress her out or anything.
    • Inkie
      Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
    • Wheatwacked
      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
×
×
  • 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.