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I'm Back And Getting Officially Tested! Help!

LovelyLisa

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LovelyLisa Rookie
LovelyLisa
Posted

Hey guys! I haven't been on for a while but I'm back! See I was on gluten free because of the blood test but I've decided to get the biopsy done. So I was on full forced gluten diet (I don't have any symptons so its hard to tell). The official biopsy is on Tuesday and I need help! Maybe you could share your story, give me tips, or calming tricks? Even a joke would be appreciated. Anything you have to say, I'll gratefully accept. Please respond to this thread!

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MyMississippi Enthusiast
MyMississippi
Posted

As for "calming tricks" you really won't need any. THey will sedate you so much you won't even realize you're having a biopsy--- :)

ShayFL Enthusiast
ShayFL
Posted

How long have you been "full force" gluten eating? I hope for at least 2 - 3 months and some say 4. Otherwise there is a very HIGH probability that you will get a FALSE NEGATIVE. Which is bad. Because if it is FALSE and they say you do not have Celiac (when you really do) and you continue to eat gluten (with no symptoms) you will still be damaging your body. This damage can show up later with the development of another autoimmune disease or lymphoma.

Not telling you this to scare you. But dont want you to waste your time with a biopsy that may not be accurate.

I know I would want to know.

As for the procedure....you will be out and not feel a thing. :)

Rachel--24 Collaborator
Rachel--24
Posted

The biopsy was a breeze for me....I didnt feel a thing. I wouldn't hesitate to do it again because I felt sooooo good afterwards....totally relaxed....came home and had the BEST nap ever! :D

Only thing is that I was totally rambling when I woke after the procedure. My mom said I was talking to the doctor but not making any sense at all. :ph34r:

If I go through it again I'll try to remember not to speak until I'm in my right mind. :P

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

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

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

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      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. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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      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.
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