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Diagnosed Celiacs And Not Following The gluten-free Diet 100%?


SaraKat

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Skylark Collaborator

Smoking and alcoholism always spring to mind. Remember that in many celiacs gluten has addictive properties. People don't realize this, and will make all sorts of interesting rationalizations to keep consuming an addictive substance.


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WestCoastGirl Apprentice

He may be doing damage to his body whether he feels "terrible" afterward or not. I always know when I've had gluten because of a few bothersome but not necessarily knock-me-down symptoms. The symptoms are very clear but they would be "worth it" for once in a while if I didn't realize the physical damage I am most likely doing.

I don't believe one always has to have super-duper, debilitating issues after every glutening as some sort of proof that damage is being done. You know? I understand that it probably seems less urgent a condition if the symptoms are less, but "seems" is the operative word there. I don't believe there's any "halfway" or "sort-of" when it comes to gluten issues. Feeling not quite as bad once in a while does not indicate that at those times, less damage is being done.

Or, as I've heard people say regarding smoking, it's kind of the difference of jumping off only a 10-story building v. a 30-story building.

tarnalberry Community Regular

I don't have super bad reactions. I could still work and do all the regular stuff I did. I still don't have super bad reactions. But I stay completely gluten free, because it's just silly to knowingly eat something that you know makes you sick.

cassP Contributor

Smoking and alcoholism always spring to mind. Remember that in many celiacs gluten has addictive properties. People don't realize this, and will make all sorts of interesting rationalizations to keep consuming an addictive substance.

totally agree... and i still have gluten cravings that almost are as bad as ciggarette cravings... somedays i just wanna say: "F it" and go get a glutinous pizza hut pan pizza or a happy meal. ya- i needed a diagnosis to really get serious for real.

and food has a much larger hold on me than alcohol. i dont have any addiction to alcohol- i could drink it every day for a month, and have no addiction... and not even touch it for months/years. for me- certain foods & coffee are right up there- JUST UNDERNEATH ciggs :(

bincongo Contributor

This was not my case at all- my blood test was at 4PM on a Tuesday and they called me Thursday morning with the results. Also, the endoscopy was at 7am and right after it the Dr showed me the pictures of the "scalloped intestine". Sure, we had to wait a couple weeks for the path report, but he saw damage right away.

The non confirmed diagnosis is probably OK for people that are super sick and just want to stop eating gluten (but I would still want a confirmed Dx anyway), but someone like me with mild pain that I was dealing with for 9 months needed the final diagnosis.

If my sister has symptoms they are mild just as mine were. If I were told to go gluten free just to feel better I doubt I would take it as serious but with a diagnosis it just seems more real. I didn't have enough symptoms to even go to the doctor so I was diagnosed by accident, going in to have an endoscopy for another reason.

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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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