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Newly Dx In Howell, Mi

Jenn928

By Jenn928
in Introduce Yourself / Share Stuff

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Jenn928 Rookie
Jenn928
Posted

I was just dx through biopsy in Dec'07, it isn't util this month Feb-08 that I have gotten a small handle on what all this means and going gluten fee.

Would love to hear from other Michiganders.

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Lisa Mentor
Lisa
Posted

I'm not from Michigan, but just wanted to give you a welcome. You have found an invaluable place for Celiac information and a lot of great people willing to share their stories.

nikky Contributor
nikky
Posted

welcome to the site :) im sure you'll find lots of help and support here.

also you can go to www.celiacteens.com a dedicated site for teens with celiac disease

Julianne Marie Newbie
Julianne Marie
Posted

hey i am from muskegon michigan...i am not diagnosed and i dont know if i even have celiac nemore but i jus wanted to let you know im from michigan too! feel free to email me anytime

Jenn928 Rookie
Jenn928
Posted
  • Author

Thank you all for the kind words and welcome. You are right in that this is a great site for information and discussion.

Jenn

whitball Explorer
whitball
Posted

Welcome to the site! I am from Midland. This is a great place to learn about the disease, ask questions, learn about food, etc.

GlutenGetsMePoopin Newbie
GlutenGetsMePoopin
Posted

I'm also from Midland. I know it can be frightening as hell when you're first diagnosed. Just give it some time. Once you get a handle on things, it's really not so bad. While this site does have a ton of great info, never be afraid to ask questions. It's much better to be safe than sorry!

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mommida Enthusiast
mommida
Posted

I'm not a teen, but I'm from Oxford, MI.

Kroger and Meijer's have some gluten free products in their specialty/health food sections.

There will probably be a gluten free food fair this spring in Farmington.

Laura

Lollipop Newbie
Lollipop
Posted

I'm not from Michigan, but I am from Wisconsin. As time goes on you get better and better at being gluten free. glutenous foods don't even sound good to me anymore.

becca

StrongerToday Enthusiast
StrongerToday
Posted

Be sure to check out local support groups - there's one in Lansing, Ann Arbor and the tri-county area too!

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    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

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      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
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    • Scott Adams
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      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
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      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.
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