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Time To Introduce Myself

kiwibird75

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kiwibird75 Newbie
kiwibird75
Posted

Hi everyone!

I'm signing in from Auckland, New Zealand. Have been diagnosed for about 3 years and mostly manage to avoid being glutened... mostly.

I'm a keen cook and on a mission to make my favorite foods gluten free without sacrificing the texture or taste Mostly I think I succeed (my work colleagues would never know the difference and I use them as guinea pigs :lol: ). I'm very, very chatty - feel free to ignore mammoth posts!

I'm looking forward to meeting some people who face the same or similar challenges and who know that life continues, and is awesome, regardless of the flour one's bread is baked with.

xxx

K

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WinterSong Community Regular
WinterSong
Posted

Welcome to the board!

kareng Grand Master
kareng
Posted

Hi, Kiwi!

We have a chatting about all kinds of stuff on the Tickle Me thread in GAb Chat ( at the bottom of the list for some reason :blink: ). Good place if you feel chatty.

kiwibird75 Newbie
kiwibird75
Posted
  • Author

Thanks for the welcome guys. I'll see you over there soon I'm sure :rolleyes:

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    • trents
      Gluten Sensitivity

      By trents · Posted

      Congrats! Can you share the recipe? We just picked up a bread maker from an estate sale and are experimenting. 
    • StuartJ
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      By StuartJ · Posted

      I am her husband, we have been married for 28 years
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      By trents · Posted

      So, @StuartJ, are you @rjane's celiac spouse?
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      By StuartJ · Posted

      Update: great news, she made a gluten-free loaf yesterday, switching the Xanthan for cornstarch, and adding a little more milk than the recipe called for, also used a regular quick bake setting instead of the gluten free.  The result was a superb and delicious bread that I could eat, enjoy and 24 hours later still no side effects!  😊
    • trents
      Should I ask for more testing? Celiac vs. Gluten Sensitivity

      By trents · Posted

      Welcome to the forum, @Natosha! For future reference, when you share celiac blood antibody test scores, it is helpful to also include reference ranges for negative vs. positive since there are no industry standards in place. Each lab uses different scales. But, you have told us the results of the testing were negative, so we have the big picture. Looks like you had two tests run: tTG-IGA and DGP-IGA. One that should have been run and wasn't is "total IGA" which goes by some other names as well. Total IGA is important to run because it checks for IGA deficiency. If a person is IGA deficient, their individual IGA celiac antibody test scores will be artificially low and false negatives can be generated. Some doctors are under the mistaken impression that IGA deficiency only occurs in toddlers but we have had any number of adult contributors on this forum who were IGA deficient. I bring this up as you might ask that your PCP test you for IGA deficiency. No, three days of being gluten free would not likely have much impact on your test scores. I am also assuming that prior to that, you were eating liberal amounts of wheat products and not skimping on them because you suspected they made you ill. If you don't have celiac disease you may very well have NCGS (Non Celiac Gluten Sensitivity). NCGS shares many of the same symptoms of celiac disease but does not damage the lining of the small bowel as does celiac disease. There is no test for it. A diagnosis for NCGS depends on first ruling out celiac disease. It is 10x more common than celiac disease. Some experts feel it can be a precursor to the development of celiac disease. Eliminating gluten from your life is the antidote for both. I am including an article that discusses the various antibody tests that can be run for celiac disease detection. Your doc only ordered two. As you can see, there are several others. One one misses, another may catch. Some are more sensitive than others or are more specific. You could ask your doc for a "full celiac panel". For reference, you would need to be eating an amount of gluten daily for several weeks equivalent to what would be found in 4-6 slices of wheat bread leading up to the day of the blood draw or the testing to be valid. This is what current "gluten challenge" guidelines are recommending. By, the way, your doctor referring to starting the gluten free diet to address gluten sensitivity as a "fad" is not a good sign. That's a bad attitude and probably reflects outdated knowledge concerning gluten disorders. I think I would be shopping for another doc.
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