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

I'm Confused

DinaB

By DinaB
in Coping with Celiac Disease

Recommended Posts

DinaB Apprentice
DinaB
Posted

Hello,

I am hoping maybe someone out there can help me. I keep reading post after post how IBS symptoms disappear after going "totally gluten free." I also recently just read another article that Gluten Intolerance is inherited, same as Celiac disease. Is this true? The reason I ask is because my mother, who is completely overweight, was dx wih a carbohydrate intolerance many years ago. I am starting to wonder if it was that or really a gluten intolerance.

Also, I use a shared microwave at work to heat up my lunch. I bring my food from home so that I know what i am putting into my body. Am I not supposed to be using the microwave for fear of CC??? Sorry for all of the dumb questions, it's just that sometimes I think I may be in denial with this whole thing and wonder why my IBS symptoms aren't clearing up. It's been 10 monhs and I really, REALLY miss eating a lot veggies...among other things.

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

Celiac.com Sponsor (A8-M):


ShayFL Enthusiast
ShayFL
Posted

Yes, you can use the microwave, but I would but a paper towel under your bowl and one on top to avoid any CC.

I looked at your "FREE" from list and it is pretty extensive. I would say that the other known baddies are "soy" and "corn".

Lisa Mentor
Lisa
Posted
Hello,

I am hoping maybe someone out there can help me. I keep reading post after post how IBS symptoms disappear after going "totally gluten free." I also recently just read another article that Gluten Intolerance is inherited, same as Celiac disease. Is this true? The reason I ask is because my mother, who is completely overweight, was dx wih a carbohydrate intolerance many years ago. I am starting to wonder if it was that or really a gluten intolerance.

Also, I use a shared microwave at work to heat up my lunch. I bring my food from home so that I know what i am putting into my body. Am I not supposed to be using the microwave for fear of CC??? Sorry for all of the dumb questions, it's just that sometimes I think I may be in denial with this whole thing and wonder why my IBS symptoms aren't clearing up. It's been 10 monhs and I really, REALLY miss eating a lot veggies...among other things.

First off, there are no dumb answers here!

With Celiac there is a inhereted disposition, with no guarantee that an offspring would have Celiac. Many people, including mine, passed the "tummy issues" down the genetic line. Only testing would tell you if it's Celiac Disease or gluten intolerance, or resolved by positive dietary response.

Using a mico in a shared office, should be an issue as long as you use something on the bottom and the top to prevent contact or splatter.

If you eliminate several things from your diet, you need to be careful to balance diet. And gluten is not always the answer to everything. Perhaps a food diary will help identify your issues.

DinaB Apprentice
DinaB
Posted
  • Author

Thanks. Only a food diary isn't the issue as I know what I am allergic to. Since being dx with IBS and Gastritis I've had to cut most vegetables (string beans, broccolli, cauliflower, brussel sprouts, corn, etc). Anything that can cause gas and will cause gas will set me off with bloating and gas. That leaves me eating he same vegetables and food day and day out. It is extremely frustrating to say the least. But yet I keep reading that symptoms virtually disappear after going gluten free, so I am wondering why mine haven't. As long as I stick to the certain foods I can have I am okay. There are days I am fine and days I am not. the problem is that the medication taken 1/2 hour before every meal really makes me sleepy. I would love to get off of it completely, but if I cut one more thing out of my diet I will literally starve to death! I just thought that maybe, somehow all gluten was not removed from my diet, but I've read where people use brand new pots/pans/utensils, etc. Would that be enough to make me sick?

Lisa Mentor
Lisa
Posted

Sure! Have you check you scratched pots and pans, shared toaster, cutting board, soaps, shampoos, lotions, meds, vitamins, lipsticks... ANTYHING that can get in or near your mouth should be examined.

Handing gluten foods for others can make you sick if you are not careful. What kind of meds are you taking?

DinaB Apprentice
DinaB
Posted
  • Author

You bring up a very good point. Yes, my Allegra, Belladonna and Zantac are all gluten free. If I were using shampoo/conditioner that had wheat in it I would know it because I would itch like crazy. However, I didn't realize that cutting boards, lipsticks, scratched pots and pans could get me sick. Is there anything I should be looking for?

kbtoyssni Contributor
kbtoyssni
Posted

Most pet food contains gluten. What about the personal care products of other people in your household? Lotions? Do you share areas at work?

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

Celiac.com Sponsor (A8-M):


missy'smom Collaborator
missy'smom
Posted

If you use cast iron or teflon coated pans that were previously used for gluten foods they can be a problem. Teflon is often best replace, scratched or not. Cast iron can be put in the oven on the cleaning cycle and thoroughly scrubbed and re-seasoned, or buy new. Other types of plain metal pans should be fine as long as they are well scrubbed. You'll need new strainers and colanders dedicated to gluten-free only as it is impossible to get all the pasta starch out of the little holes.

DinaB Apprentice
DinaB
Posted
  • Author

Thank you all for the information!

Archived

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

Go to topic listing

  • 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. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      @rei.b, I understand how frustrating starting a new way of eating can be. I tried all sorts of gluten-free processed foods and just kept feeling worse. My health didn't improve until I started the low histamine AIP diet. It makes a big difference. Gluten fits into opioid receptors in our bodies. So, removing gluten can cause withdrawal symptoms...
    2. captaincrab55
      - captaincrab55 replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Finding gluten free ingredients

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal. My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet. I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free...
    3. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and...
    4. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long? DGP IgG antibodies are produced in response to a partial gluten molecule. This is different than what tissue transglutaminase antibodies are produced in response to. TTg IgA antibodies are produced in the intestines in response to...
    5. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,132
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.