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I'm A New Member Trying To Switch Over To Gluten Free


peacebwu

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peacebwu Rookie

Hi - fairly new to the site. Been to various doctors w/intenstine problems, colan bleeding. When I look thru my medical records I have been seriously ill about 3 times lasting approx. 3 months each occurence! Had a lot of tests, but no food allergery until about 9 months ago. Showed up three * for wheat, rye, soy, egg whites, no dairy....on and on. Only until I ran across your cite did I realize I might be celiac. Most drs. say IBS and stress. Long story short I have purchased for my food now: organic corn flakes, rice krispies, chicken bullion (will make white rice) with this, plus tortilla white corn chips (for snacks) and Mi-Del arrowroot cookies. Also Van's waffles.

Right now I'm looking for some type of bread (no make just buy half way decent).

Looking over a lot of topics, blogs the things I have in common are small intestine pain (particularly when after I eat) and always worried about stool. But can keep it under control with Lonnox. I do take Xanax .50 when I feel stressed about this or that.

Any suggestions on how I go from here......I am determined to once and for all get this under control.

Thanks for reading and thanks everyone for the various blogs, topics....... d


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LDJofDenver Apprentice
Hi - fairly new to the site. Been to various doctors w/intenstine problems, colan bleeding. When I look thru my medical records I have been seriously ill about 3 times lasting approx. 3 months each occurence! Had a lot of tests, but no food allergery until about 9 months ago. Showed up three * for wheat, rye, soy, egg whites, no dairy....on and on. Only until I ran across your cite did I realize I might be celiac. Most drs. say IBS and stress. Long story short I have purchased for my food now: organic corn flakes, rice krispies, chicken bullion (will make white rice) with this, plus tortilla white corn chips (for snacks) and Mi-Del arrowroot cookies. Also Van's waffles.

Right now I'm looking for some type of bread (no make just buy half way decent).

Looking over a lot of topics, blogs the things I have in common are small intestine pain (particularly when after I eat) and always worried about stool. But can keep it under control with Lonnox. I do take Xanax .50 when I feel stressed about this or that.

Any suggestions on how I go from here......I am determined to once and for all get this under control.

Thanks for reading and thanks everyone for the various blogs, topics....... d

First, on getting tested for celiac disease -- you have to be eating gluten before you do the blood work for this. Your body won't be producing antibodies in the absence of gluten (if you have celiac disease). So you may want to pursue that first, before restricting your diet.

A warning about some products that you think are safe (organic corn flakes, etc). HerbOx bouillion is Gluten Free, Wyler's I believe is not. Kellogg's Rice Crispies are not gluten-free. If it doesn't say gluten-free on the package, it probably is not. General Mill's Rice Chex are gluten-free.

Down the road, you may want to consider purchasing a grocery guide, as many mainstream items are gluten free (Kraft, Hormel, Classico). I like the Cecilia's Marketplace grocery guide (Open Original Shared Link), but there is also one out by Triumph (Open Original Shared Link). They are $20-$25 but worth it (simplifies your life, big time), but are worth it.

Plus I've found that if I email (or call) a company, many are quick to send you information on which of their products are safe/unsafe (Heinz, Hormel, etc.). When in doubt (sometimes there's an ambiguous ingredient!) I contact the maker. Often you can get on their website and find a list of gluten free products.

I don't know where you live so not sure what to tell you about bread except there's usually more to choose from in whole foods types of grocers, although chains often have one or two usually in frozen section.

mattathayde Apprentice
Hi - fairly new to the site. Been to various doctors w/intenstine problems, colan bleeding. When I look thru my medical records I have been seriously ill about 3 times lasting approx. 3 months each occurence! Had a lot of tests, but no food allergery until about 9 months ago. Showed up three * for wheat, rye, soy, egg whites, no dairy....on and on. Only until I ran across your cite did I realize I might be celiac. Most drs. say IBS and stress. Long story short I have purchased for my food now: organic corn flakes, rice krispies, chicken bullion (will make white rice) with this, plus tortilla white corn chips (for snacks) and Mi-Del arrowroot cookies. Also Van's waffles.

Right now I'm looking for some type of bread (no make just buy half way decent).

Looking over a lot of topics, blogs the things I have in common are small intestine pain (particularly when after I eat) and always worried about stool. But can keep it under control with Lonnox. I do take Xanax .50 when I feel stressed about this or that.

Any suggestions on how I go from here......I am determined to once and for all get this under control.

Thanks for reading and thanks everyone for the various blogs, topics....... d

for gluten-free cornflakes make sure they dont have barley malt in them (most of them have it). the arrowroot cookies are soooooooooo good, its a great choice as a snack. for bread the best thing i have found off the shelf is the enr-g tapioca loaf, its not great by it self but as a sandwich or as garlic bread its fine but i would suggest when starting gluten-free to just cut out all baked goods so you get used to not having them at all so when you get a good substitute later its better.

you might want to get tested before you start on the diet if you care about an official result, i personally dont have an official Dx but was Dx'ed by my alternative medicine guy and after going gluten-free i had soooooo many things that resolved them selves that fit perfectly to celiac, my normal doc agreed that i probably had celiac but at this point its stupid for me to make my self sick for a month to get a test for what i already know

-matt

teacherkd Apprentice

In all honesty, I can't say that you should really expect to eat like you used to, but you shouldn't limit yourself to a few "safe" foods, either. It simply is not healthy in the long run. Remember a few simple things and the diet should be fairly easy.

1. Eat non-processed or low-processed foods as a major portion of your diet. Whole foods-- fruits, meats, alternative grains, vegetables, dairy-- without processing or with minimal additives tend to be gluten free without even trying. Start with these as ingredients and you can eat pretty well to begin with.

2. When replacing gluten-full foods, it's best to stick to the very basics. For me, that means bread for sandwiches and crackers for snacking and dipping. For bread, I recommend Ezekiel 4:19 millet bread, if you can find it. For crackers, Blue Diamond Nut Thins [i like the red box variety, my kids and wife like the purple box] are the best I've had. Anything else can be made from a mix or from scratch if necessary, but do not expect these items to compare directly to their glutenated versions, especially in texture.

3. The biggest thing to remember [and most people will probably agree] is to watch out for cross contamination, especially if you're sharing space with gluten-vores.

I hope this helps.

  • 2 weeks later...
peacebwu Rookie

To: Teacherkd and Matt/ thank yu so much for the food insight! I've tried replying to your notes to me, but somehow I haven't got this down pat yet. Hopefully, you'll get my "thank you"....

Yes, I got the bread, and some pasta shells, and bars........I do drink Almond Unsweetened Milk (no dairy, no eggs, etc. etc.) Trying to take it one day at a time, spending quite a bit of time reading the forums and blogs....again my thanks! D

mattathayde Apprentice
To: Teacherkd and Matt/ thank yu so much for the food insight! I've tried replying to your notes to me, but somehow I haven't got this down pat yet. Hopefully, you'll get my "thank you"....

Yes, I got the bread, and some pasta shells, and bars........I do drink Almond Unsweetened Milk (no dairy, no eggs, etc. etc.) Trying to take it one day at a time, spending quite a bit of time reading the forums and blogs....again my thanks! D

also if you want some gluten-free baked goods look over a gfmeals.com they are kinda new but have gluten free and casin free food so you probably wont have much issue getting foods that work for you and so far the bagels and burger buns i tried were good, and im going to cook up some of the chicken nuggets they sell. it is expensive but its at least good, so for a treat here and there its good

-matt

peacebwu Rookie
Hi - fairly new to the site. Been to various doctors w/intenstine problems, colan bleeding. When I look thru my medical records I have been seriously ill about 3 times lasting approx. 3 months each occurence! Had a lot of tests, but no food allergery until about 9 months ago. Showed up three * for wheat, rye, soy, egg whites, no dairy....on and on. Only until I ran across your cite did I realize I might be celiac. Most drs. say IBS and stress. Long story short I have purchased for my food now: organic corn flakes, rice krispies, chicken bullion (will make white rice) with this, plus tortilla white corn chips (for snacks) and Mi-Del arrowroot cookies. Also Van's waffles.

Right now I'm looking for some type of bread (no make just buy half way decent).

Looking over a lot of topics, blogs the things I have in common are small intestine pain (particularly when after I eat) and always worried about stool. But can keep it under control with Lonnox. I do take Xanax .50 when I feel stressed about this or that.

Any suggestions on how I go from here......I am determined to once and for all get this under control.

Thanks for reading and thanks everyone for the various blogs, topics....... d


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peacebwu Rookie

Hi - did go to my allergy dr. yesterday (6/11). Background he is ear, nose, throat, allergy plus surgeon. High end, not store front dr. Has a substantial clinic and well regarded. Long story short, I had a list of questions to ask about Celiac. He said: When you take the allergy panel food blood test and it shows that you are greatly rated plus in the wheat, gluten, rye, malt soy categories you can consider your celiac. He did take an additional test for this to see how extreme. Bottomline, he told me if your body is intolerant of these foods (by blood test)...don't get the small intestine test UNLESS YOU ARE EXTREMELY SICK.....than they are looking for other problems too! He told me basically, what agrees w/me I should eat. There are many foods that show that I can eat, when I do eat, I have stool problems, pains, etc. This can happen vice versus too, foods that show I shouldn't eat, but do agree.

We did talk for quite a while, one of the situations is he said is that once I, in my mind, feel that a food is not "good for me", psychologically this could create a food problem. Keep an open mind, my body will tell me what it will consume and won't don't let my mind tell me, go w/my body. If I feel good on something, even though it shows up positive on the test, he said eat it, but don't over due.

Also, in good probability, this will be w/me the rest of my life. Sometimes, the food imbalace will change, sometimes you can eat a small portion of whatever. I will be interested in what this new blood test will show versus the one that I took in 2007.

I came away w/it's up to me to find out (regardless of the ingredients) what I can eat that agrees w/my system yet knowing the gluten is by far a problem that I must eliminate from my foods. I do have this problem, no getting away from it, keep a food diary, if "ordinary food" agrees, eat some (but not too much or too often), .

Interesting he said even though some individuals find out that they are allergic to some foods, they just plain disregard them. They put up w/the consequences. I asked him how many people he sees like me (diary, soy, milk gluten,egg etc) and he told me colan specialists send him at least 6-10 a month.

He said any bleeding (except hemorroids) in stool immediately should be checked out.

But if no problems in this area, I would know, depending upon how I feel (pain, sick, stools, etc.) what I should eat.

Keep you posted on the test results. Again, this is just letting you know what my visit w/him entailed, but personally, I'm gonna try to get a mind set, get a list of foods that agree, plus gluten free, and not let this food intolerance (call it what you may) ruin my life. Hopefully, I can stick w/this in my mind and body.

Hope this gives you an insight on "one"doctor's opinion! d

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    • Scott Adams
      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   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
      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
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    • trents
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    • Jack Common
      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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