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Gluten Challenge?


Steviac

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Steviac Newbie

Thanks again for ever more interesting facts and experiences. It's day 3. Been my first day back at work. It's been pretty unbearable. And all in time for my birthday/holiday! At least the gluten challenge gives me a good excuse to stuff my face with french pastries! (I have to look at the bright side! hahaha)


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Skylark Collaborator

Thanks again for ever more interesting facts and experiences. It's day 3. Been my first day back at work. It's been pretty unbearable. And all in time for my birthday/holiday! At least the gluten challenge gives me a good excuse to stuff my face with french pastries! (I have to look at the bright side! hahaha)

Eat a pain au chocolat for me! :P

Steviac Newbie

So I managed to have a good time in France despite feeling awful. I had more than one pain au chocolat for you Skylark ;)

I have suffered for it though. Mouth ulcers, bleeding tongue (???????), severe cramps, extremely painful bones??, major fatigue, constant headaches, itchy patches of skin rash and I seem to be drifting off into daydreams like no-one's business... I've also started bruising very easily. I used to bruise a heck of a lot up until my early teens and then I just didn't bruise anymore. But now they're popping up all over...

I've also recently found out that my cousin has been diagnosed with coeliac. Am I right in thinking that coeliac is a genetic thing? Very confusing!?

Skylark Collaborator

Sorry you're feeling so sick. I hope the pain au chocolat was good, although it probably hardly feels worth the trade-off for feeling so sick. I imagine you're going gluten-free for good no matter what the tests say now. I wasn't expecting to come up sensitive to gluten when I did my elimination diet or I would have had a lot more good pastries beforehand. :lol:

Yes, it's genetic. A first-degree relative like a parent or sibling gives you a 1 in 20 chance of having celiac. I don't know about cousins but it's clearly in your family.

Steviac Newbie

Well the challenge has beaten me! I've decided I can't do it any longer as the really nasty symptons have kicked in. It's really not worth it... At least I tried I guess :)

ravenwoodglass Mentor

Well the challenge has beaten me! I've decided I can't do it any longer as the really nasty symptons have kicked in. It's really not worth it... At least I tried I guess :)

Let your doctor know how badly you reacted to the challenge. You do know the answer as to whether your body wants gluten or not now. I hope the reaction stops soon.

AnnaH Newbie

Well the challenge has beaten me! I've decided I can't do it any longer as the really nasty symptons have kicked in. It's really not worth it... At least I tried I guess :)

I can relate - I am on day 12 of a gluten challenge and I have an EGD scheduled a week from today. My doctor thinks that 2 weeks should be enough as I was only gluten-light, not gluten-free before (or he is just convinced I don't have celiac and is trying to prove that to me.) In any case, I feel awful: migraines, fatigue, lack of concentration, irritability, and some digestive issues as well. I am not sure I will last an other week on this "challenge". I am thinking of eating my 4 slices of bed just before going to sleep, maybe that way I avoid the worst symptoms - has anyone tried that?

Steviac, have you canceled your biopsy, or will you do it nevertheless?


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Steviac Newbie

I can relate - I am on day 12 of a gluten challenge and I have an EGD scheduled a week from today. My doctor thinks that 2 weeks should be enough as I was only gluten-light, not gluten-free before (or he is just convinced I don't have celiac and is trying to prove that to me.) In any case, I feel awful: migraines, fatigue, lack of concentration, irritability, and some digestive issues as well. I am not sure I will last an other week on this "challenge". I am thinking of eating my 4 slices of bed just before going to sleep, maybe that way I avoid the worst symptoms - has anyone tried that?

Steviac, have you canceled your biopsy, or will you do it nevertheless?

Mine was actually for another round of bloodtests, it hadn't yet got to the biopsy stage. I have however been to see my doctor and she's referring me to a gastroenterolgist (sp?) who specialises in coeliac disease and I will probably be having an endoscopy once I've seen him. It could be weeks before I end up seeing him though.

ravenwoodglass Mentor

Mine was actually for another round of bloodtests, it hadn't yet got to the biopsy stage. I have however been to see my doctor and she's referring me to a gastroenterolgist (sp?) who specialises in coeliac disease and I will probably be having an endoscopy once I've seen him. It could be weeks before I end up seeing him though.

If you are going for a diagnosis you really do need to stay on gluten until after you see the GI doctor. However you don't need a doctors permission to be gluten free and if you can't tolerate staying on the challenge and your symptoms are gone by the time you get to that appointment you do have your answer.

cassP Contributor

ya- try to get the blood tests and maybe even a biopsy as soon as you can- or at least before you go off the gluten-

but i TOTALLY understand. my GI had only had me on a 2 week challenge (and the previous 6 years i had been mostly gluten lite).... so my blood tests were still somewhat inconclusive- and my insurance company wouldnt do the endoscopy.

Anyways- i HONESTLY dont know if i could have done more than 2 weeks... i thought i was gonna enjoy all the food... but i had no idea how bad the ANXIETY was gonna be!!!!!! i was DONE by day 14 DONE- no matter what the game plan was gonna be!!!

and wouldnt you know it, i STILL went on and off gluten for a couple of years untill i got my genetics test, and researched what my previous blood tests might mean.

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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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