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

This May Sound Crazy...


Beth in NC

Recommended Posts

ShayFL Enthusiast

Ill PM you Liz. You might not shoot, but a firing squad might develop quickly. :huh:


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



Celiac.com Sponsor (A8-M):



Fiddle-Faddle Community Regular
I didn't think I was very sensitive until I was truly gluten free for about 4 months, and then had some rotisserie chicken from sam's club that I 'thought' had never been a problem before.

Sam's Club's rotisserie chicken used to be gluten-free--they changed suppliers (at least, they did here in PA) to one who uses soy sauce in the marinade. So you weren't imagining things!

Last time I checked, Costco's rotisserie chicken was gluten-free, and they had LOTS of other great gluten-free items, including Trident brand salmon burgers that ARE gluten-free! (In the freezer section)

Your pasta recipe sounds yummy!

ravenwoodglass Mentor
I'm still here...and I'm fine, after having a Chicken Filet Biscuit from Chick-fil-a this morning at 10:30. I have to say I'm a little ticked off. All I had was a moderate belly ache for a couple hours. No gurgling, bloating, nadda...nothing.

Maybe I'm one of those that it takes a while to hit.

Maybe I'm a Silent Celiac.

How am I EVER gonna know if I'm glutened or not? Does that mean all the stuff I THOUGHT had glutened me in the past few weeks was really a fluke? I mean, if a BISCUIT doesn't do it, some trace amount from CC isn't going to do it! But all the while...this stuff is wearing down my small intestine and makes antibodies against other parts of me and attacks them too...leaves me prone to cancer if left untreated.

I didn't want to have some horrible reaction, but I sure expected more than this. I'm.really.frustrated.

One of the frustrating things about intolerances rather than true allergies is the possiblility of delayed reaction. Different folks react in different lengths of time and some of us can have a predictable 'progression' of symptoms that we learn to recognize. You may see a more of a reaction 3 days from now.

Doing a deliberate challenge can have value when gone about by adding in the offending food for a week at least 3 times a day. You would stop the challenge when you react. If after adding back in gluten for a week you have no reaction and you were diagnosed with biopsy then you would need to be very careful about CC. You do risk, as others have pointed out, a severe reaction that might take weeks to resolve.

ShayFL Enthusiast

I also think it is important to challenge with a pure source like "cream of wheat" and nothing else added.

ravenwoodglass Mentor
I also think it is important to challenge with a pure source like "cream of wheat" and nothing else added.

Good catch Shay, yes that is extremely important and I forgot to mention it. The Cream of Wheat was what I used when I had to challenge.

JNBunnie1 Community Regular
Good catch Shay, yes that is extremely important and I forgot to mention it. The Cream of Wheat was what I used when I had to challenge.

True, you could theoretically be just reacting to the oil or something, pure source is a good idea.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,866
    • Most Online (within 30 mins)
      7,748

    MariofromNY
    Newest Member
    MariofromNY
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      It's possible, as there are other things that may cause elevated tTg-IgA levels, but in general a reaction to gluten is the culprit:    Also, approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.    
    • Scott Adams
      Perhaps you could bring you own? Not sure, but worth a try.
    • Captain173
      I received my ANA test results - negative.  I'm thinking it was infection, was put on antibiotics for suspected sibo at the time blood test was taken. Significant improvements from taking them even while eating gluten.
    • BIg Nodge
      Thanks again. I've actually convinced my local butcher shop to start carrying Ghostfish gluten-free beer. It's not bad! But you won't often find it at a ski lodge. 
    • Scott Adams
      Villi damage is caused by celiac disease, which does not happen in NCGS, although some people with NCGS do have elevated antibody levels. Some people with NCGS who have the genes for celiac disease may end up developing celiac disease, so in some people NCGS may be a precursor to celiac disease, but more research needs to be done on NCGS. Both low iron and vitamin D are common symptoms of celiac disease. Also, regarding beer:  
×
×
  • Create New...