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? And Milk Dairy Too?

Soonerman

Recommended Posts

Soonerman Rookie
Soonerman
Posted

I have seen the phrase "gluten challenge" several times and seems to be a way of demonstrating whether you have Celiac Disease or not. Can someone tell me what the challenge is or how to do it and what it demonstrates?

Also most of what I have seen says that milk and yogurt (that is gluten free) and cheese/butter are ok for me to eat, but if it were up to me I would say that I have a negative reaction after milk and yogurt. Nothing really from cheese or butter. I have seen a few posts on here about milk and milk products. Is milk, yogurt, cheese, and/or butter ok for me? How will I know for sure as I just really started the gluten-free diet? I thought milk, yogurt, cheese, and butter were gluten free so why would I have to be weary of them also?

Thanks

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted
I have seen the phrase "gluten challenge" several times and seems to be a way of demonstrating whether you have Celiac Disease or not. Can someone tell me what the challenge is or how to do it and what it demonstrates?

Also most of what I have seen says that milk and yogurt (that is gluten free) and cheese/butter are ok for me to eat, but if it were up to me I would say that I have a negative reaction after milk and yogurt. Nothing really from cheese or butter. I have seen a few posts on here about milk and milk products. Is milk, yogurt, cheese, and/or butter ok for me? How will I know for sure as I just really started the gluten-free diet? I thought milk, yogurt, cheese, and butter were gluten free so why would I have to be weary of them also?

Thanks

A gluten challenge would be to be TOTALLY Gluten free for some time and then add one product at a time to see if you have a reaction.

Certainly milk, butter, cheese and yogurt are gluten free. When you have a diagnosis for celiac or gluten sensitivity it is often recommended to go dairy free for a while. Dairy has the same type of protein as gluten. After healing, dairy can often be reintroduced.

Are you on a gluten free diet?

Soonerman Rookie
Soonerman
Posted
  • Author

Yes I am on Gluten-free diet but only for the past couple weeks. I had not given up dairy though as it was supposed to be ok on gluten-free diet. I think I will give it up for awhile too now, but not sure how long I should do that for.

mftnchn Explorer
mftnchn
Posted

There is quite a learning curve on this disease! Yes milk products are gluten free. Yes many of us have problems with milk.

Several possible reasons: intestinal villi damage means the villi tips are not there to produce enzyme to digest lactose. In this case, you have to wait until healing has occurred. 6mo maybe??

Intolerance to casein, the milk protein. Apparently this protein is pretty similar to gluten, though not gluten.

Also you can have a milk allergy.

Soy can also be a problem, it can also cause villi damage, but does not contain gluten.

This is a trial and error thing, but I think you should try to go without milk and see if you feel better.

Archived

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

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

  • Member Statistics

    • Total Members
      133,198
    • Most Online (within 30 mins)
      7,748
    Cbk
    Newest Member
    Cbk
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By Scott Adams · Posted

      Celiac disease is the most likely cause, but here are articles about the other possible causes:    
    • xxnonamexx
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By xxnonamexx · Posted

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
×
×
  • 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.