Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

New To Forum- My Issues, Getting A Biopsie...

Cathou

Recommended Posts

Cathou Newbie
Cathou
Posted

Hi everyone,

I'm so glad to have found this forum! I've been feeling like a hypochondriac because I'm constantly talking about how bad I feel around co-workers and hubby. I can't remember when it all started but I'd say in the last 2 years... but gradually until there was cause for concern in the past 6 months.

I have food allergies and the worst offender is WHEAT! I have this condition called "Exercise Induced Anaphylaxis" which is most likely food dependent and triggered by foods that I'm intolerant (or allergic) to. So I have to carry an epipen with me at all times. The symptoms I get when this happens are: Hives, swelling of the face and difficulty breathing (feels like asthma). Anyway, since the allergy test diagnosed the wheat allergy (about 2 yrs. ago) I continued eating wheat not thinking that it could also be the culprit of other issues I have.

For the past 6 months, I've been bloated 24/7 and look like I'm 5 months pregnant. I'm either constipated or have diarrhea. Have difficulty digesting all the time but also hungry all the time! Although I exercise 4-5 days a week, I don't lose weight. I started reading on gluten and celiac and feel like if I don't have Celiac, then I MUST have some kind of intolerance.

Went to see a GI 2 weeks ago, she and my general doctor both believe I have IBS but the GI has scheduled an endoscopy right away for end of March. I had stopped eating Gluten last month to see if it helped my situation (which I think it did) but of course, she put me back on it for the test. Now I'm worse than ever (the bloating) and I can't wait to do the biopsy so that I can quit eating Gluten again. On my 3 weeks off gluten, my bloating diminished - although it was still there - and I actually lost a few pounds. I really feel it was helping... I also think I might be lactose intolerant... The GI told me that a good test I can do at home is drink 3 glasses of cow's milk and that if I'm LI, I'll have cramps and feel really bad. I haven't done it yet... She suggested that I start using fiber supplements

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.

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


  • Member Statistics

    • Total Members
      130,016
    • Most Online (within 30 mins)
      7,748
    Oh My Paws
    Newest Member
    Oh My Paws
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • ShariW
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By ShariW · Posted

      These look great!  I follow several people who frequently post gluten-free recipes online (plus they sell their cookbooks). "Gluten Free on a Shoestring" and "Erin's Meaningful Eats>"
    • Scott Adams
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By Scott Adams · Posted

      Sounds great, we also have lots of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/
    • ShariW
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By ShariW · Posted

      When I had to go gluten-free, the rest of my family still ate gluten. They still eat regular bread products and crackers, but there are no other gluten-containing foods in the house. I bought a separate toaster that is only used for gluten-free products, and thoroughly cleaned all cookware, dishes and surfaces. We do have to be very careful with cross-contact, for instance when someone else is making a sandwich with wheat bread. Then I went through my cupboards and pantry, I set aside everything else with gluten and gave it away - flour and baking mixes, pasta, etc. So when I cook any recipe that calls for flour (perhaps for thickening) or bread crumbs like Panko, I only use gluten-free. My cupboard now holds gluten-free baking flour, tapioca flour, rice flour, almond flour, gluten-free oats, gluten-free grits, gluten-free cornmeal, and a few gluten-free baking mixes for occasional use. On the odd occasion when we have pasta, it is gluten-free - nobody notices the difference in the "new" lasagna. I have found several good recipes that are gluten-free and everyone loves them. A family favorite is the Tarta de Santiago, a naturally gluten-free treat made with almond flour.
    • Scott Adams
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By Scott Adams · Posted

      This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      How many people also get sick from the following prolamins?

      By Scott Adams · Posted

      Exactly, everyone with celiac disease technically has an "intolerance" to these: Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Around 9% of celiacs also should avoid oats (but around the time of diagnosis this may be much higher--some will have temporary intolerance): Oats: The prolamin is called avenin. I had to avoid this for 1-2 years after my diagnosis until my gut healed: Corn: The prolamin is called zein. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
×
×
  • Create New...