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

Elimination Diet Question


ByeByeBagles

Recommended Posts

ByeByeBagles Newbie

Ok so I have had stomach issues basically my whole life and diagnosed with IBS. About 7 months ago, it got much worse and I was hospitalized and lost a ton of weight. ANYWAY-since then, I have had a bunch of blood tests--all negative for celiac...I had a colonoscopy and endoscopy with biopsies and it was negative for celiac.

Just went to an allergist a couple days ago and he tested for food allergies--all negative...He put me on an elimination diet--this is what I am eating:

Chicken, rice, carrots, string beans, broccoli, apple, pear, plum and water

It is day 2 and I am so excited because I have no pain and other symptoms I normally feel! Going from 7 months of pain to none is a complete miracle...but now I am curious...

Since I've tested negative for just about everything, could this still be celiac? Or maybe just a gluten intolerance?

Thanks for taking the time to read that!


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



Celiac.com Sponsor (A8-M):



Mother of Jibril Enthusiast

Unfortunately, there are LOTS of things that can cause abdominal pain :angry: You wouldn't believe how many tests I've had in the last year trying to figure out what's causing my ongoing symptoms.

Anyway... it's absolutely possible to have gluten intolerance and not have celiac disease. It's also possible that you have intolerance(s) to other foods. I had no idea I was intolerant to corn until I took it out of my diet as an experiment to help my breastfed son (who... as it turns out... has a true allergy to corn that shows up on a skin test). That could be why you're feeling better :) I hope it continues. Best of luck figuring out all your problem foods!

ByeByeBagles Newbie

Day 3, no pain!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,016
    • Most Online (within 30 mins)
      7,748

    Oh My Paws
    Newest Member
    Oh My Paws
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • ShariW
      These look great!  I follow several people who frequently post gluten-free recipes online (plus they sell their cookbooks). "Gluten Free on a Shoestring" and "Erin's Meaningful Eats>"
    • Scott Adams
      Sounds great, we also have lots of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/
    • ShariW
      When I had to go gluten-free, the rest of my family still ate gluten. They still eat regular bread products and crackers, but there are no other gluten-containing foods in the house. I bought a separate toaster that is only used for gluten-free products, and thoroughly cleaned all cookware, dishes and surfaces. We do have to be very careful with cross-contact, for instance when someone else is making a sandwich with wheat bread. Then I went through my cupboards and pantry, I set aside everything else with gluten and gave it away - flour and baking mixes, pasta, etc. So when I cook any recipe that calls for flour (perhaps for thickening) or bread crumbs like Panko, I only use gluten-free. My...
    • Scott Adams
      This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Exactly, everyone with celiac disease technically has an "intolerance" to these: Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Around 9% of celiacs also should avoid oats (but around the time of diagnosis this may be much higher--some will have temporary intolerance): Oats: The prolamin is called avenin. I had to avoid this for 1-2 years after my diagnosis until my gut healed: Corn: The prolamin is called zein. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary...
×
×
  • Create New...