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

Went Guten Free Before The Test


sschramm

Recommended Posts

sschramm Newbie

I have had so much frustration dealing with digestive issues throughout the years. I have seen gastroenterologists who have just diagnosed me with reflux, IBS, and put me on meds that have made me sicker. Well, I got off all the meds and went to see a naturopath who I was working with for quite some time. He believes that my symptoms have been mimicking that of Celiac so I have decided to go gluten-free. Well, since going gluten free I have gotten my appetite back, I am able to actually eat more than a couple bites at dinner. I still once and a while have some symptoms but I have heard that it can take a while for them to go away completely. I would really really like to get a blood test to confirm this so I made an appointment with a gastroenterologist to try to do so. My question is, will it still show up if I went gluten free? I have only been gluten-free for about 1.5 weeks now and I am going to see him in a few days. Any help appreciated.


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



Celiac.com Sponsor (A8-M):



dbmamaz Explorer

Being gluten free can definitely affect the test, but everyone is different. If you are willing, you might want to try eating gluten again until your test. I had been gluten free almost 2 mo when I had the test, which was negative. However, my allergy test came up positive for wheat, barley and malt, so whether i have celiac or not, I'm not eating gluten anyways. Besides, I feel so much better, I wouldnt want to, even if all the tests were negative.

  • 3 weeks later...
blueyes Newbie

Gluten has to be in the diet (or reintroduced) in order for the test (blood serum, and/or tissue biopsy) to be conclusive.

For someone who has been gluten-free or Gluten-free Casein-free, this is often referred to as a "gluten challenge".

This should be done under the advice and direction of a physician.

Some links to information about the disease and diagnosing:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

You might also consider eliminating milk products from your diet, as this might cause similar reactions to gluten.

Gluten and casein intolerance are often interlinked.

Yellow Rose Explorer

I read several months ago on this board that when you go gluten free it takes 6 months of reintroducing it to your diet to get a true reading.

If it is working for you why do you want a test to confirm it. Your body is telling you everything you need to know.

Yellow Rose

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    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
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.