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

Omg.....

JerryK

By JerryK
in Coping with Celiac Disease

Recommended Posts

miles2go Contributor
miles2go
Posted

Meh, that's the way that I see it. If you like bread, then you'll learn to bake it. If you like bowling, then you'll learn to bowl.

I don't happen to like bowling, so I bake bread...and hike, kayak, bike, read, etc. :D

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

Celiac.com Sponsor (A8-M):


  • Replies 68
  • Created
  • Last Reply
Guhlia Rising Star
Guhlia
Posted

Hey Jerry, if you ever decide to... Umm... Get in touch with your feminine side... Hrmmm... The Gluten free pantry makes a kick-butt favorite sandwich bread mix. It's just a mix that you add liquid to and put in the bread machine for a few hours. It bakes up very nicely, even nicer if you add cheese, garlic, onions, and green peppers to it. It takes very little effort and is well worth the few minutes that it takes. Ya know, just in case you decide you wanna bake. BTW, love the new picture. It's good to finally put a face with the famous name. You know what though, this picture looks completely different from the one you posted in the beginning when you were asking about your teeth.

nikki-uk Enthusiast
nikki-uk
Posted
Ener-g bricks were the first bread i bought and i cried because i figured all the breads were like that! :)

Ha ,ha :lol: ..yes, this was also one of the first 'breads' my hubby tried after his dx...and the most disgusting.

My hubby thought it was violating the trade descriptions act to call it bread.

JerryK Community Regular
JerryK
Posted
  • Author
Hey Jerry, if you ever decide to... Umm... Get in touch with your feminine side... Hrmmm... The Gluten free pantry makes a kick-butt favorite sandwich bread mix. It's just a mix that you add liquid to and put in the bread machine for a few hours. It bakes up very nicely, even nicer if you add cheese, garlic, onions, and green peppers to it. It takes very little effort and is well worth the few minutes that it takes. Ya know, just in case you decide you wanna bake. BTW, love the new picture. It's good to finally put a face with the famous name. You know what though, this picture looks completely different from the one you posted in the beginning when you were asking about your teeth.

Well I had my teeth done about 6 years ago, so that might be why it looks different. I am older and wiser in the new pic :blink:

We do have a bread machine....I debated buying a bread mix yesterday, but it seemed like too much trouble so I didn't. Having tasted the horrendousness of the unbuttered gluten-free bread, I am now more inclined to give the mix a try. Dunno if I can find that particular one tho...

Oh and I have no feminine side, at least not one that I'm gonna admit to ;)

jerseyangel Proficient
jerseyangel
Posted
Ha ,ha :lol: ..yes, this was also one of the first 'breads' my hubby tried after his dx...and the most disgusting.

My hubby thought it was violating the trade descriptions act to call it bread.

Ener-g was the first gluten-free bread that I tried, too!

I think it's almost a Celiac rite of passage :lol:

prinsessa Contributor
prinsessa
Posted

This is funny because Ener-g was the first one I tried too! I got through the loaf by putting lots of butter and peanut butter on it. I finally decided to stop buying bread. Even the "good" gluten free ones aren't worth the price. I thought I would go crazy without bread (tried Atkins for 1 day before going gluten free), but I seriously don't really miss it. I now spend my money on more important things.....like gluten free donuts ;)

btw, I still buy gluten free bread for my kids, but they don't really eat it that often. I guess they aren't crazy about it either.

JerryK Community Regular
JerryK
Posted
  • Author

I usually mark my gluten-free stuff "DADS" so the kids know they will face my wrath if they eat it.

They know they better darn well stay out of my fritos, since it's one of my few treats.

Strangely, I didn't feel the need to protect my "loaf" of gluten-free bread. I think they might try it..once.

Once would be enough :lol::lol::lol:

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

Celiac.com Sponsor (A8-M):


Phyllis28 Apprentice
Phyllis28
Posted

Ener-g bread was about the only gluten free bread available 29 years ago. (The only way to eat is heated with lots of butter and maple syrup.) There were not the assortment of mixes available either when I went gluten free. I decided simply to live without baked goods. Even today, I very rarley bake.

I keep Food for Life Almond Rice bread around. It is good enough to eat heated or with PB&J but I prefer to put my sandwich fixings on corn tortillas or rice cakes.

num1habsfan Rising Star
num1habsfan
Posted

I tried a few of them, the only 1 I buy now is kinnikinnick breads, its very pricy as everyone says. I dunno what it will cost in American for them, but I know Canadian price is $4.99 minimum a loaf. But its so worth it

~ lisa ~

CarlaB Enthusiast
CarlaB
Posted
I usually mark my gluten-free stuff "DADS" so the kids know they will face my wrath if they eat it.

They know they better darn well stay out of my fritos, since it's one of my few treats.

Strangely, I didn't feel the need to protect my "loaf" of gluten-free bread. I think they might try it..once.

Once would be enough :lol::lol::lol:

I have my own cupboard ... however, the whole house is gluten-free. I got tired of getting contaminated. The only non-gluten-free foods are the packaged foods the kids take to school. We also have some real bread that we keep in the freezer in the garage, but my 16 old son is the only one who goes to the trouble to eat it. So, the snacks in the kids cupboard are also gluten-free, but they still can't eat mine! :P

JennyC Enthusiast
JennyC
Posted

The Energ-E (spelling?) Tapioca LIGHT bread is pretty good. It has a normal density. B) The regular Tapioca bread is pretty good too, but it also has the same density as other gluten-free breads. I ordered some Kinnikinnik bread and it just arrived, so I have yet to try it. Many people seem to like it...hopefully it's good.

As for New Seasons, they have an OK selection of gluten-free products. The thing that's frustrating is that they are scattered throughout the entire store. It's a good place to go if you all ready know what you're looking for. I really like Wild Oats. They have a pretty good sized gluten-free section, but then they also have other gluten-free products scattered with the other products.

Good luck on your quest for decent bread!! (A toaster does wonders.) :)

darlindeb25 Collaborator
darlindeb25
Posted

They say here on Long Island there is a gluten free bagel that is wonderful. I may have to try and find them, just to see.

In Michigan I bought this Ener-g bread at Kroger's that was a rice loaf. It was so heavy and so tough, I hated it. I threw the loaf in the outdoor goldfish pond, thinking the fish might like it. Four days later, that loaf of bread was still sitting in that pool, totally intact. Now to me, there is something seriously wrong with bread that does not fall apart in water :o !

I have a bread maker and have made some bread that actually isn't too bad, but gluten free bread is so heavy, it just doesn't agree with my tummy. :unsure:

Ummmmmm if Jerry has a new pic, why am I still seeing the old one???????????

DebbieInCanada Rookie
DebbieInCanada
Posted
... I now spend my money on more important things.....like gluten free donuts ;)

...

Being a donut lover myself, I've come up with a novel way of making them...

I have a standard white rice/tapioca gluten-free bread recipe, and I use it for bread, and a few other baked goods. I use the trick mentioned a while ago in a baking thread, and use small tin foil pans (4", I think) to make burger buns. To make donuts, I sweeten the recipe a bit more than for bread, and put them in the tin foil pans - and then stick a wine cork in the middle of each one while they rise :D (the recipe makes about a dozen donuts, so I had to drink 12 bottles of wine before I made them the first time B) )

Once they have risen enough, I gently remove the cork, dump them upside down into the palm of my hand, and put them in deep frier to cook.

Man, there is just nothing like home made donuts.

Hope some other woman of leisure (who has time to bake while her husband mows the lawn) can make use of my donut method.

Debbie

Lisa Mentor
Lisa
Posted

I have to add... I made some clam chowder tonight and it turned out especially good tonight.

I also had a grilled cheese made out of kinnikinnich White Sandwich Bread. I swear, it was better than regular bread. It is slicked thin so you don't get that doughy-grain. Dipped in the clam chowder, gosh, it was almost heaven. You have to keep it in the freezed, but it is easy to separate for individual servings. Next is french toast....

I have to drive over an hour to get some more. But, certainly worth the trip.

jerseyangel Proficient
jerseyangel
Posted
Strangely, I didn't feel the need to protect my "loaf" of gluten-free bread. I think they might try it..once.

Once would be enough :lol::lol::lol:

Yea, you can pretty much let the bread speak for itself :D

Electra Enthusiast
Electra
Posted
So this Jerry dude goes shopping yesterday evening. He decides to look in the health food section (which incidentally smells really nasty, like a pharmacy) to see if he can find Gluten Free bread.

Having learned about Spelt and "flourless" Sprouted Wheat bread, I smugly pass them by. They look nice, but I've learned my lesson.

I see these wierd stacks of what looks like freeze dried tofu. Really nasty looking stuff. I go over to see exactly what this stuff is... It is Gluten-Soy-Yeast & Dairy free "bread"! Now I don't want to offend anyone, but you could build a house with this stuff. I for one don't need a sandwich that bad. I mean I might buy some of that if I want to reinforce my driveway or something...but actually EAT it, I don't think so. Might as well be eating a brick. Say it's better than this...please ;)

Hope everyone is having a great day..j

Oh my goodness you are too funny!! I have thought the same exact thing lol!! I even bought a rice crust pizza once (BLA GAG ME) I paid over $8 for the thing and it was so bad that I couldn't even get one bite down. I even added extra cheese and pepperoni, but it was still the most discusting thing I had tasted in a long time. I just can't afford to spend over $8 to take a chance that it will taste like cow crap (not that I know what that tastes like, but I'd guess it may taste better then that pizza did EW)!! I keep saying they need to have people in the health food stores with samples of gluten free foods like they do in the normal grocery store. Then NO ONE would have to waste money to buy it lol!! All kidding aside though I'm sure there are some good gluten free products out there. It just depends on how much you are willing to waste trying to find them lol!! Good luck and I hope we all find some awesome gluten free products soon!!

Michi8 Contributor
Michi8
Posted
Oh my goodness you are too funny!! I have thought the same exact thing lol!! I even bought a rice crust pizza once (BLA GAG ME) I paid over $8 for the thing and it was so bad that I couldn't even get one bite down. I even added extra cheese and pepperoni, but it was still the most discusting thing I had tasted in a long time. I just can't afford to spend over $8 to take a chance that it will taste like cow crap (not that I know what that tastes like, but I'd guess it may taste better then that pizza did EW)!! I keep saying they need to have people in the health food stores with samples of gluten free foods like they do in the normal grocery store. Then NO ONE would have to waste money to buy it lol!! All kidding aside though I'm sure there are some good gluten free products out there. It just depends on how much you are willing to waste trying to find them lol!! Good luck and I hope we all find some awesome gluten free products soon!!

Have you considered contacting the company(s) about getting samples, or maybe coupons towards trying their products? That way you wouldn't be (too) out of pocket if a product isn't to your liking.

Michelle :)

NoGluGirl Contributor
NoGluGirl
Posted

Dear JerryK,

LOL! I was wondering what I could do with those gluten free breads that are nasty! What do you know? You are a gluten free Bob Vila! :) You know Jer, it is too bad you won't reconsider baking. We find men in aprons so attractive! Although, it might hide that six pack you have been working on! LOL! Meanwhile, I have been using my own rice pancakes as bread. It actually is like a biscuit or English Muffin taste. It looks weird, but it is good!

Dear DarlinDeb,

I loved that story! LOL! The fish won't eat it? That is bad. I think Ener-G bread is the first I tried as well. It is harder for me than most people to find bread, since I have to go gluten free, and yeast free! I got the rice bread, and it was alright. It breaks easily sometimes. At least it can be chewed, though! Man, if the bread you got was still there after four days, what could it do to your stomach? AAAKKKK!!!!! :o

Sincerely,

NoGluGirl

P.S. Jerry, you could always make your kids eat that bread as a punishment for something when they are bad! :P Talk about cruel and unusual punishment! Also, something I do to label my food is go to the stationary department of the store and get those dot stickers. You can put them on your foods so everyone knows they are yours!

JerryK Community Regular
JerryK
Posted
  • Author
Dear JerryK,

LOL! I was wondering what I could do with those gluten free breads that are nasty! What do you know? You are a gluten free Bob Vila! :) You know Jer, it is too bad you won't reconsider baking. We find men in aprons so attractive!

When put that way I guess I could consider it. :lol:

I was thinking this weekend that the gluten-free bread isn't bad with a ton of butter and then cream cheese to top it off. However, if you need to put that stuff on in order to eat the "bread" did ya really need to bother with the "bread" anyway? I mean, you could put enough condiments on a piece of cardboard to gag it down, but what have you gained? j

GeoffCJ Enthusiast
GeoffCJ
Posted
Ener-g was the first gluten-free bread that I tried, too!

I think it's almost a Celiac rite of passage :lol:

Me too! Ugh. I mean, if we celiacs don't eat it, what poor soul does?

Geoff

NoGluGirl Contributor
NoGluGirl
Posted
When put that way I guess I could consider it. :lol:

I was thinking this weekend that the gluten-free bread isn't bad with a ton of butter and then cream cheese to top it off. However, if you need to put that stuff on in order to eat the "bread" did ya really need to bother with the "bread" anyway? I mean, you could put enough condiments on a piece of cardboard to gag it down, but what have you gained? j

Dear Jerry,

Yep, that Bob Vila is quite attractive! Of course, like all other men that are decent, he is married with like four kids. At least he is not gay like the rest I picked out, though! :lol: That is still an improvement.

Getting back to the bread, I have been making some rice pancakes that are pretty good. When I get the chance, I make them and use them for regular bread. It sort of tastes like an English muffin. It does look weird, but I go for taste, anyway! I based my recipe off of my father's. No one makes pancakes like Dad! They are the best! So I had to try and create a gluten free version in a similar way. So, what I came up with was:

2 cups glutinous or regular rice flour

1/4 - 1/2 cup sugar

1 Tablespoon Canola oil

1 egg

2 cups (or until consistency of thick batter) milk or soymilk

PAM non-stick spray

My recommendation is, if you are using them for sandwiches, use olive oil in place of canola, and only use 1/4 cup of sugar. Once you mix it up, all you need to do is have a pan (not the same one your wife uses, due to cc issues) and spray it with PAM. Use a large glass Pyrex liquid measuring cup to mix it in, and then you can use it to pour dollops of the batter in the pan with less mess! Pretty cool, eh?

The burner should be on medium low heat. Watch your pancakes, and wait until the bubbles stop popping in them. That is when you know to flip them over. This takes between 2 and 5 minutes per side.

LOL! Some of those other breads were pretty bad. The tapioca should have been called tapuka! It was pretty bad. I did not like it at all! Some of them really do want to make you gag! However, in answering your inquiry of what you have gained by gagging down the cardboard with condiments, my response is fiber! ;)

Sincerely,

NoGluGirl

NoGluGirl Contributor
NoGluGirl
Posted
Me too! Ugh. I mean, if we celiacs don't eat it, what poor soul does?

Geoff

Dear GeoffCJ,

As jerseyangel said, it must be the Celiac right of passage! :P I guess that is how we know we have officially been initiated! It is sort of like trying to get into a sorority or fraternity! Some of these products were so bad, you had to load them down with something to be able to eat it without gagging! It is scary what we'll eat when we get hungry!

Sincerely,

NoGluGirl

sansglutengrl Explorer
sansglutengrl
Posted

Hi Everyone!

I'm new to posting, but not the board - I've been Gluten Free since July 2006 and I would not have been able to do it without this place.

Anyway, enough about me, I just wanted to add something about the bread issue. Someone earlier mentioned Sterk's Bakery having good bread, and it is the absolute BEST. I first had it in a gluten free restuarant called Peter's in NYC, and after taking one bite I made the waiter bring me the package because I didn't believe that it was gluten free :rolleyes: . It's just like Wonderbread, it's great for sandwiches, toasted or not, and it doesn't turn rock hard (at least not as fast as the other brands).

AND, the best part about it is even though it is in Canada, you can order online and the stuff comes to you in these great suction packages that last forever so you can order lots and keep it around. I would highly highly highly recommend this stuff.

jerseygrl Explorer
jerseygrl
Posted

Hi Sans-

Your review of Sterk's was convincing -- just ordered hot dog buns and bread from them! Thanks.

jerseyangel Proficient
jerseyangel
Posted
Hi Sans-

Your review of Sterk's was convincing -- just ordered hot dog buns and bread from them! Thanks.

Ha--I just visited their site, too! I plan to place an order, probably for the hamburger buns, the cinnamon bread, and one of the white breads (haven't made up my mind yet).

Thanks sansglutengrl, 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. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Son's legs shaking

      @lizzie42, You're being a good mom, seeking answers for your son. Cheers! Subclinical thiamine deficiency commonly occurs with anemia. An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal. Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps...
    2. Scott Adams
      - Scott Adams replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Bob red mill gluten free oats

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this...
    3. knitty kitty
      - knitty kitty replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease. Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease. Though having the genes for Celiac...
    4. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining...
    5. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748
    LMGarrison
    Newest Member
    LMGarrison
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      @lizzie42, You're being a good mom, seeking answers for your son.  Cheers! Subclinical thiamine deficiency commonly occurs with anemia.  An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal.   Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps, as well as aggression and irritability, confusion, mood swings and behavior changes.  Thiamine is essential to the production of neurotransmitters like serotonin and dopamine which keep us calm and rational.   @Jsingh, histamine intolerance is also a symptom of Thiamine deficiency.  Thiamine is needed to prevent mast cells from releasing histamine at the slightest provocation as is seen in histamine intolerance.  Thiamine and the other B vitamins and Vitamin C are needed to clear histamine from the body.  Without sufficient thiamine and other B vitamins to clear it, the histamine builds up.  High histamine levels can change behavior, too.  High histamine levels are found in the brains of patients with schizophrenia.  Thiamine deficiency can also cause extreme hunger or conversely anorexia.   High carbohydrate meals can precipitate thiamine deficiency because additional thiamine is required to process carbohydrates for the body to use as fuel.  The more carbohydrates one eats daily, the more one needs additional thiamine above the RDA.  Thiamine is water soluble, safe and nontoxic even in high doses. Keep in mind that gluten-free processed foods like cookies and such are not required to be fortified and enriched with vitamins and minerals like their gluten containing counterparts are.  Limit processed gluten-free foods.  They are often full of empty calories and unhealthy saturated fats and additives, and are high in histamine or histamine release triggers.  It's time you bought your own vitamins to supplement what is not being absorbed due to malabsorption of Celiac disease.  Benfotiamine is a form of Thiamine that has been shown to improve intestinal health as well as brain function. Do talk to your doctors and dieticians about supplementing with the essential vitamins and minerals while your children are growing up gluten free.  Serve nutritionally dense foods.  Meats and liver are great sources of B vitamins and minerals. Hope this helps!  Keep us posted on your progress!
    • Scott Adams
      Bob red mill gluten free oats

      By Scott Adams · Posted

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/   
    • knitty kitty
      High TTG-IgG and Normal TTG-IgA

      By knitty kitty · Posted

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease.   Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease.  Though having the genes for Celiac is not diagnostic in and of itself, taken with the antibody tests, the anemia and your reaction to gluten, it may be a confirmation you have Celiac disease.   Do discuss Gastrointestinal Beriberi with your doctors.  In Celiac disease, Gastrointestinal Beriberi is frequently overlooked by doctors.  The digestive system can be affected by localized Thiamine deficiency which causes symptoms consistent with yours.  Correction of nutritional deficiencies quickly is beneficial.  Benfotiamine, a form of thiamine, helps improve intestinal health.  All eight B vitamins, including Thiamine (Benfotiamine), should be supplemented because they all work together.   The B vitamins are needed in addition to iron to correct anemia.   Hope this helps!  Keep us posted on your progress!
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
×
×
  • 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.