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Testing And Symptoms Help


fourtoone

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fourtoone Newbie

I have a sister who's health suffered for 10 years getting worse and worse and finally regained her health after going gluten free. She had only been food allergy tested (positive for wheat), but no other testing done. I also have a brother who had migraines and diarrhea until going off gluten. 3 months ago, I gave birth to my fourth child. The only symptoms I've had is constipation during pregnancy. Towards the end of pregnancy, my blood pressure was elevated, which is normal in pregnancy for me, and has now returned back to normal for the most part. Within 2 weeks after birth, I developed anxiety issues, insomnia, headaches (migraine like), faster heartbeat and panic attacks. I have never had any of those symptoms prior in my life! They came on abruptly and it has been a process getting back to normal. In the past 8 weeks, I've gone off gluten and dairy, tested negative for the serum and genetic test through Prometheus Labs and tested slightly positive for a wheat and dairy allergy through Meridian Labs. Serum testing was done just a day after going gluten free. The only test I didn't have done was the endoscopy as I was already almost 5 weeks gluten free with this test was offered.

Now, 3 months post birth, the anxiety and headaches seem to be subsiding, but are still there knocking wanting to come in. I know all of the symptoms I've had also match up perfectly with Post Partum Depression. My dilemma is fear of the bad symptoms returning should I give gluten a try. I hear they can continue for a couple weeks and I don't have that to spare with 4 kids all under the age of 8! I felt like my whole body was buzzing, especially my head. My head also hurt more and my heart rate would go up when I'd lay down, making sleep very difficult. And sleep I need to be able to function with my 4 little ones. Anyone have any thoughts on where to go from here?


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    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
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