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Guest maybe I have celiac

By Guest maybe I have celiac
in Coping with Celiac Disease

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Guest maybe I have celiac
Guest maybe I have celiac
Posted

I ordered Chinese food last week. I have been consciously making an effort to avoid Gluten. Well, I went crazy, I had a hard time getting out of bed and getting motivated for work and life. Then I remembered MSG, which has Monosodium GLUTENATE!!! It took me three days of eating leftover Chinese fried rice and General Tsao's chicken to figure this one out. My other symptoms were severe depression, fatigue, anxiety, anger, loss of motivation, apathy and maybe some D when I am Glutened. Last Friday, and since, I have felt much better by watching what I am eating. My family and friends think I am nuts when I tell them this, with the exception of those who have been around people who have had this disease.

This article has really helped me (please read): Open Original Shared Link

A professor from my graduate school once said that "small changes make for big changes" and in my case how true. I feel much sharper and more optimistic by something as small as avoiding grains. I am beginning to feel that I have control of my emotions for the first time in my life, 33 years of it. I don't like to blame things, but I guess I can blame a lot of my behaviors on Gluten. I think I tolerate Casein pretty well, still experimenting.

I am thinking of getting Enterolab, but it looks pricey.

Your thoughts and experiences?

BTW, this is a great web-site, I am learning so much!

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Guhlia Rising Star
Guhlia
Posted

MSG is gluten free, however, the soy sauce used in most chinese dishes is NOT gluten free. That would likely be your problem. You could make most of these dishes at home using gluten free soy sauce in the recipe.

Enterolab is a great tool for those who don't have their doctor's support in diagnosis. However, it can only tell you if you're gluten sensitive. It can't diagnose Celiac.

Guest maybe I have celiac
Guest maybe I have celiac
Posted
MSG is gluten free, however, the soy sauce used in most chinese dishes is NOT gluten free. That would likely be your problem. You could make most of these dishes at home using gluten free soy sauce in the recipe.

Enterolab is a great tool for those who don't have their doctor's support in diagnosis. However, it can only tell you if you're gluten sensitive. It can't diagnose Celiac.

yeah, had some soy sauce with it, but maybe I am MSG intolerant as well from the symptoms I read.

question: is Centrum multivitamin Gluten free? I think I had a small reaction to it a couple days ago.

psawyer Proficient
psawyer
Posted

MSG is controversial, but is gluten-free. Many soy sauces are made from a mixture of wheat and soy. Wheat is cheaper, so the resulting sauce is cheaper if wheat is used. Restaurants are businesses seeking a profit, so they usually use the least expensive ingredients available. Basic economics.

There are are a number of soy sauces available which are truly soy sauces and which contain no wheat. If you are in Canada, VH brand soy sauce is gluten-free and is widely available in grocery stores at a reasonable price. Only in Canada, you say. Pity. :o

Soy sauce in a restaurant, hmmmm.... :blink:

jerseyangel Proficient
jerseyangel
Posted
question: is Centrum multivitamin Gluten free? I think I had a small reaction to it a couple days ago.

The regular Centrum multi is gluten-free, but not all of their formulations are. You would need to call and check for those--their number is on the bottle.

Do you have problems with dairy? The Centrum does contain lactose.

Guest maybe I have celiac
Guest maybe I have celiac
Posted
The regular Centrum multi is gluten-free, but not all of their formulations are. You would need to call and check for those--their number is on the bottle.

Do you have problems with dairy? The Centrum does contain lactose.

I think I have a dairy allergy, in that it causes my skin to break out.

I've read MSG can penetrate the blood brain barrier and cause depression moodiness, is this true?

dally099 Contributor
dally099
Posted

oy chineese food is a gluten havan!! i ate stirfrys for 2 days in feb when we had to travel out of town thinking that it was better for me than the burgers. i was sooooo sick, and then i found out there is gluten in all their sauces, and soy sauce, not to mention that im allergic to soy. i make my own stirfrys at home now with no problems. so now we stay away from asian food out at all costs!!

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SunnyDyRain Enthusiast
SunnyDyRain
Posted

Like people said, MSG is gluten free, but for me it causes problems. I had beef jerky, no gluten, soy sauce, nothing... But MSG... had D for 2 Days!

I'd say Soy Sauce is probally the culprit.

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    • knitty kitty
      High DGP-A with normal IGA

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      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
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      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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