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

Could It Be Something Else?

#1mommy

Recommended Posts

#1mommy Newbie
#1mommy
Posted

I have been gluten free for 6 months now with no results and actually my BM's have gotten worse like undigested food. I still have stomach pain all the time. Something strang happened the other day I ate a meal and felt great. I was the first time in months that I was not running to the bathroom after eating. To my supprise I read the lable and wheat was one of the top ingredants.This was probable one of the only times I did not read first. I was told by a woman that has celiacs that I could have a corn alergy instead. I was diagnosed by blood test and biopsy. The lab that did the blood test had to look it up to see what the needed and said they had not ran that test before. Could they have done the test wrong? I don't understand why there was so much difference.

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

Celiac.com Sponsor (A8-M):


CarlaB Enthusiast
CarlaB
Posted

If you were diagnosed with a positive biopsy, you have it!!! Sometimes celiacs have a delayed reaction to glutening and sometimes they become more hypersensitive with a small amount. It's like when you're getting a lot of gluten, your body can't do anything about it, but when you get a small amount, the body wants to eliminate it immediately!

My first guess is that you're getting hidden gluten from somewhere.

My second guess is that you need to cut out dairy until you're healed.

Flor Apprentice
Flor
Posted

Are you eating soy?

ravenwoodglass Mentor
ravenwoodglass
Posted

In addition to the other great advice have you eliminated non food sources of gluten? Things like shampoos and toiletries, gluten in hobby or craft items like paints, clays and glues, remodeling stuff like drywall and compound or wallpaper paste? Sometimes as we heal we become more sensitive to hidden gluten aroung us. I kept making myself sick with a shared can opener and pet food, took me over 2 years to figure that out. I hope you get some relief soon but as another poster said with both bloodwork and biopsy positive there is no doubt you are not handling gluten. You also may want to have the blood tests run again, since you did show positive they will be a good indicator of how gluten free you have been.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,443
    • Most Online (within 30 mins)
      7,748
    Nannie J
    Newest Member
    Nannie J
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Fiber Supplement

      By Scott Adams · Posted

      This is an older article, but still helpful:  
    • cristiana
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By cristiana · Posted

      It's strange because I'm pretty sure not too long ago I picked up a loaf of bread with B vitamins, but I can't find a single one now.  Probably cutbacks, everyone's trying to save money now!
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      Eating grains typically depletes certain B vitamins, so I'm not sure why they decided to fortify with calcium and iron, but hopefully we'll see more B vitamin fortification in gluten-free products going forward.
    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
×
×
  • 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.