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

Gluten Challenge Time


dally099

Recommended Posts

dally099 Contributor

well as per the docs orders im now gluten-free for 2 months (except for the 4 days leading up to the dermatologist) im also dealing with a soy allergy so all i can find in the house that has gluten and wheat and no soy is hotdogs and kraft dinner, so this will be my lunch and snacks for the next week and we shall see! i am noticing that their is soy in breads and crackers so we are wondering if it is not celiac/gluten intolerance but rather the allergy to soy, so this is step one of figuring that out.


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



Celiac.com Sponsor (A8-M):



Fiddle-Faddle Community Regular

Hmmm. I suspect that your bloodwork was negative because you were already off gluten for two weeks when the blood was drawn.

How is your gluten challenge set up? Are you just waiting for a noticeable reaction or are you planning to have blood drawn or a biopsy?

Because now that your intestines have healed, it may take months for you to have a noticeable reaction to gluten (it can be a cumulative thing), andas far as I know, it will take minimum of a couple of months on gluten for your bloodwork to be accurate (ditto with a biopsy).

On the other hand, many gluten intolerant people do react IMMEDIATELY to gluten after having been off it for a while.

What about bread and pasta--they don't have soy, do they?

dally099 Contributor

my doctor is open to diet as a way of testing for gluten/wheat intolerance when the blood work is negative, i am avoiding soy (which is in most breads) but not in pasta. he wants me to do this for at least a week, im hoping soy is the worst of my problems, we shall see. if i have problems then i am going to see a GI as well as an allergist next. I have a good doc, im also waiting results from enterolab.

Fiddle-Faddle Community Regular

I'm so glad you have a good doc--that's something most of us haven't seen!

I myself don't have an obvious reaction to being glutened, which means I don't know when I'm getting poisoned until my system can't take it anymore. Then I get DH and very minor loose stools/constipation/bloating, but nothing like what most others here experience.

dally099 Contributor
I'm so glad you have a good doc--that's something most of us haven't seen!

I myself don't have an obvious reaction to being glutened, which means I don't know when I'm getting poisoned until my system can't take it anymore. Then I get DH and very minor loose stools/constipation/bloating, but nothing like what most others here experience.

im simaler to that it takes me a couple of days, allthough i was up at 4am with a very sore tummy, and very neusaous (pardon the spelling did i mention the brain fog?) i had terrible brain fog yesterday and headaches. ugh i dont think i could keep this up long enough if the GI tells me i need to for a biopsy, i can live happily begin gluten-free without a diagnosis if i know that i wont feel this way. oh did i mention the hot flashes im sure the D isnt far behind!

Fiddle-Faddle Community Regular

Did you feel better off gluten, or do you think there is still something else causing problems?

dally099 Contributor
Did you feel better off gluten, or do you think there is still something else causing problems?

oh i feel much better off gluten, i woke up this morning nausus w/ a sore tummy and i have gas so i know the D is coming its just that i have an obvoius allergy to soy and soy is in everthing including lots of breads and crackers and such so we thought that could be the culprit, but my symptoms of that are different in that i swell and get hives. so my doc believes in the diet being the best sign of things so after 2 months of being gluten-free he wanted me to go back to eating it for a couple of weeks and see what happens, but its tough to find things that dont have soy in them, even most cerieals have it.


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,725
    • Most Online (within 30 mins)
      7,748

    Kirk lewis
    Newest Member
    Kirk lewis
    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
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
    • Rejoicephd
      @Scott Adams That's actually exactly what I ended up asking for— vodka tonic with Titos.  I saw on their website that Tito's is certified gluten-free (maybe many of the clear vodkas are, I don't know, I just happened to look up Tito's in advance). I should have actually specified the 'splash' though, because I think with the amount of tonic she put in there, it did still end up fairly sweet.  Anyway, I think I've almost got this drink order down!
    • Wends
      Be interesting to see the effects of dairy reintroduction with gluten. As well as milk protein sensitivity in and of itself the casein part particularly has been shown to mimic gluten in about 50% of celiacs. Keep us posted!
×
×
  • 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.