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I Have Started Down The Path


Guest chetalrim

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Guest chetalrim

Hi there,

This is my first post on the forum, but I've been lurking for the last couple of days. I went to my doctor today with a big list of symptoms that have been ongoing for the last 15 odd years and have been increasingly getting worse for the last 7 years.

My symptoms have been:

abdominal cramping and pain

wind pain

bloating

excema/dermatitis

allergic conjunctivitis

mouth ulcers

aching joints and generally all over

sore throat

sore ears

mild depression on and off

mood swings

irritability

nausea

The list goes on really. I never even considered coeliac disease until recently. I have been known to cut dairy from my diet in the past, which gives temporary relief before I feel the symptoms building up again.

My doctor was awesome, she just looked at me and organised blood tests for coeliac as well as some other things. She said a diagnosis was still some time away, and NOT to cut gluten from my diet in the meantime, because she wants to get to the bottom of things and it may mean an endo.

So, I guess I've officially started down the path to feeling better. I'm looking forward to getting to know you all and getting some great support from the forum. :)


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ravenwoodglass Mentor

Welcome. You have found a great place for info and support. Make sure you keep eating a full gluten diet until the tests are completed. After testing is done you will want to start the diet no matter what the results are as false negatives are not uncommom.

Guest chetalrim

Thanks for reading and welcoming me :) I'm just waiting for my test results now. I love reading on this forum, it makes me feel less alone and less like a hypochondriac, which is what I was starting to feel like!! I stopped talking about how I feel a long time ago, and have been suffering in silence really. That sounds awfully dramatic, doesn't it? :rolleyes:

I desperately want to go gluten free and see if I feel better, I'm madly itchy all over at the moment, and my eyes are driving me mad!!

Anyway. That's my vent over for the time being. I'm off to cruise the forum and learn more.

Thanks again!

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    • 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. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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