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New Member From Vancouver B.c.

Detonica

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Detonica Newbie
Detonica
Posted

Hi, I'm new to the board. I am in process of being diagnosed for celiac (just waiting for biopsy confirmation), but 99% sure I have it due to TTG levels being over 100. I guess I've probably had it for 20 years... I am so worried that I didn't absorb enough calcium during puberty to be able to have children.

Also, ironically I am a baker. I've been a professional cook my entire working life. I just started school again to change careers because the inability to taste the food I make in restaurants is crippling. I am still working my way through school though, making cupcakes and cakes with a dust mask over my face. I don't know if that is really going to help me with all the flour floating around in the air, but I hope so because I love my job.

Anyway, hello, I look forward to meeting the people in this community :)

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RideAllWays Enthusiast
RideAllWays
Posted

The flour floating around in the air is going to be a problem, I'm very sorry to say..it gets everywhere and is so easy to ingest that way.

BUT...It's fantastic news that you are a baker! Anything and everything can be made gluten-free with a little bit of tweaking, and with some practice gluten-free cooking is lots of fun. The dust mask might help, but if you don't start feeling better soon maybe you could start doing a lot more gluten-free baking. Everywhere can use a good gluten-free restaurant ;)

  • 2 weeks later...
SayJay Newbie
SayJay
Posted

I will second that. I will forever remember my home made apple pies and butter tarts. I would love to see some gourmet gluten free pastries, good business idea! Well, just thought I would say hi, since I am from Port Coquitlam, BC, and it seems like we joined the site right around the same time! So.. hello ;) And good luck!

Detonica Newbie
Detonica
Posted
  • Author

I will second that. I will forever remember my home made apple pies and butter tarts. I would love to see some gourmet gluten free pastries, good business idea! Well, just thought I would say hi, since I am from Port Coquitlam, BC, and it seems like we joined the site right around the same time! So.. hello ;) And good luck!

Hello! I don't think I can manage opening my own business right now, in the middle of university and everything... but maybe someday. In the meantime I will be experimenting at home for sure. I have sent my resume off to every gluten free bakery I could find in the North Vancouver area... haven't heard anything back yet though.

Tomorrow I will be making pumpkin pie from scratch... roasting the pumpkin and everything... making a crust from gluten free cereal. :)

Detonica Newbie
Detonica
Posted
  • Author

Oh, I was officially diagnosed with Celiac Disease Oct. 14... thank god, now I can move forward. The worst part of going through the diagnosing process was learning I had it and having to eat gluten anyway for 2 MONTHS while I waited to get in for the biopsy... blah...

Anyway, I went gluten free Oct. 1st, right after the biopsy. I've just started my 4th week. I've felt absolutely terrible, and I think it's due to a soy allergy I developed. I've been reading about GAPS, and I'm going to try the Specific Carbohydrate Diet. Sounds like a healthy way to start at square 1 and heal my body.

dilettantesteph Collaborator
dilettantesteph
Posted

I lived in Vancouver for 16 years, near UBC, where I went to school. I miss it a lot, even the rain. Enjoy it. I hope you get better soon.

Rocknroll Celiac Newbie
Rocknroll Celiac
Posted

Oh, I was officially diagnosed with Celiac Disease Oct. 14... thank god, now I can move forward. The worst part of going through the diagnosing process was learning I had it and having to eat gluten anyway for 2 MONTHS while I waited to get in for the biopsy... blah...

Anyway, I went gluten free Oct. 1st, right after the biopsy. I've just started my 4th week. I've felt absolutely terrible, and I think it's due to a soy allergy I developed. I've been reading about GAPS, and I'm going to try the Specific Carbohydrate Diet. Sounds like a healthy way to start at square 1 and heal my body.

Wow. Being a baker and finding out you're a celiac is a tough situation. I've been cooking my whole life too, and started my apprenticeship for it a couple of years ago. About 3 months before i began school i found out I was hyper-sensitive to wheat. I know how tough it can be.

I can only imagine how awkward you must feel having to make a bunch of pastries and not eat them. I still work in a kitchen, and I can't eat anything there, as bread crumbs find their way into everything - even the salt!

But keep fighting the good fight!

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    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

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      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
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