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 Here. Not Sure If It's Celiac Or Gluten Intolerance


Abbizzy

Recommended Posts

Abbizzy Newbie

Hi,

My name is Ann, I'm a 40 year old Aries who likes long walks on the beach....oh, sorry, wrong forum ;)

I do think I belong here...I either have gluten intolerance or Celiac's. I'm trying to navigate my way around this forum so please forgive any posting faux pas :) . I haven't been formally tested, but plan on going to University of Illinois, Chicago for a free blood test in October.

About 6 months ago I was googling my symptoms and self-diagnosed with Celiac's. I then forgot about it for a while, thinking there was no way I had Celiac's (this is when I thought it was so very rare!). About a week ago my SIL who is a dietician and I were talking about my Mom who was just dx with anemia. I mentioned that I too, am anemic and she immediately said that with my IBS and anemia I should be tested for celiac's disease and told me about the test at UIC (I'm a Chicago girl). I know that I have to actively be on gluten to test but I decided that since it's over a month away I would try a week gluten free...what an eye opener!!! I was free of my symptoms and felt great until some french bread and spinach dip called my name and an hour later I absent mindedly tasted my DD's pasta (actually did it twice in 10 minutes, once for each DD! UGH!). I am sick, sick, sick. Not exactly sure how I'll suffer through eating gluten for a few weeks prior to the test now that I've spent some time on the gluten-free side of life.

My 7 year old was dx with IBS at age 4 or 5 so I'll have her tested too and my SIL seems to think my Mom may have Celiac's as well so I'll have her call in for a consultation and hopefully get tested. My 8 yo dd doesn't seem to have any bowel issues, but if either: me, my Mom, or 7 yo have it, I'll have her tested as well.

I look forward to going through the posts on this community and learning all I can. So far, I'm not finding eating gluten-free to be difficult. Fortunately I cook a lot and my lunch out of choice is Chipotle Burrioto Bol. I'm just sad about the absence of Jimmy John's sandwiches and things wrapped in tortillas!

Look forward to learning about your community.

Ann


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



Celiac.com Sponsor (A8-M):



curlyfries Contributor

Hi Ann, and welcome! :D

My DD was also dx with IBS (spastic colon) at a young age. Her symptoms disappeared during her teens, which sometimes happens, and then returned in her 20's. Now at 23 she has a host of other issues that I believe could be improved once she is gluten free ( she has just started and is still trying to find her way). I never knew about celiac until after I had been suffering from my own symptoms for a few years. It's great that you are able to discover this early.

BTW.......LaTortilla Factory makes gluten-free teff wraps. I steam them to soften them.Their web site has a store locator. I buy mine at Meijer's.

mftnchn Explorer

Welcome Ann, and lucky you to get in on free testing!

Hopefully having tasted of the better life, you'll be back regardless of your test results. You need to know that there are a significant number of false negatives, but a positive is for sure. If you don't eat gluten up until your test you are more likely to test negative.

Let us know how this all turns out. This is a great place for questions. Since often the same questions are asked repeatedly, try to get good at the searches and look first for your answers. That brings up a whole wealth of info that might be from people no longer active on the board (healed and moved on, LOL!)

gfp Enthusiast

I almost never ever say this BUT.....

I think you should consider going onto gluten for the rest of the month....

You were not gluten-free for so long but obviously it worked well....

If you get a positive blood test it will be simpler (although as noted you will probably become gluten-free anyway) but in your particular case you have been gluten-free such a short time and the test is only weeks away.

The reason I say this for you is because after another 4 weeks going back onto gluten is likely to be much worse.... if your recovery is good and your test negative you most certainly won't want to go back in another 4 weeks.

Note: I said consider.... I'm not saying you should but I think you might want to look at what you would do if the test is negative and you were gluten-free before the test. Your SIL seems clued up, perhaps you can also get her input...

(and really I rarely say this but your case is quite specific regarding the testing and timing and most specifically you won the lottery on the free testing so I would add that to the mix on weighing up how important the test results are to you.)

Nothing is stopping you testing negative and still going gluten-free but my thoughts are you shouldmake themost of the free test andnot compromise it???

Welcome to the board btw :D

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,877
    • Most Online (within 30 mins)
      7,748

    Sasha bul
    Newest Member
    Sasha bul
    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
      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
    • Bebee
      I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF.  I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer.  And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not.  Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet.  The only testing I did was a sigmoid scope and Enter Lab but no gene testing.  I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten.  What other options do I have?  Should I do the gene testing?  Maybe through Entero Lab?  Any other tests?  How important is it to have Celiac diagnosed? Thank you! Barb
    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
×
×
  • Create New...