Jump to content

  • You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

Eating Gluten Again

hercules25

Recommended Posts

hercules25 Apprentice
hercules25
Posted

So I started eating gluten again on Friday. My doctor said to try it again and see how I feel plus I want to eat gluten so I can have my antibody test ran. (by the way how long do I need to eat gluten for the antibody test???)

The first 2 days I felt great, as weird as it sounds. Than I started to get mild burning in my feet, they hurt to walk on. Than the next day a severe eye headache. Than I could not sleep last night. I had minor tummy tenderness but nothing to worry about. Than today BAM intestinal pains started (which always elevates my heart rate) and here comes the big D word. The only thing the DR knows is I carry the HLA-DA2(DQ1A*DQB1*02) gene (yes I know NON Celiacs carry this too), he says no to Chrons and Colitis (even though I take a Chrons med). I feel like since it took so long to get the symtpoms that it has nothing to do with wheat and gluten. I dont have food poisoning and no bacterial stuff going on.

Also when I was in my 20's I use to get where my hands would crack and bleed, on my finger tips and it was horrible now that is gone my head is always itchy and sometimes bleeds and burns. I thought it was Psorasis but Dermo said its a Dermatitis. I guess I should check to see if there are many forms of Dermatitis or just DH.

Are there different form of dermatitis??

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


hercules25 Apprentice
hercules25
Posted
  • Author

Also should I request any stool samples by the dr and which blood work would be best requested?

ravenwoodglass Mentor
ravenwoodglass
Posted

It can take some time for antibodies to build up to a reaction when we have celiac or gluten intolerance. Your couple days to have a GI reaction follows that typical pattern. Now you have to decide if feeling like this for another 2 to 3 months is worth getting an 'official' diagnosis. You could still show a false negative on blood work or biopsy even after that extended gluten challenge. Your body however has given you the answer.

ravenwoodglass Mentor
ravenwoodglass
Posted

Also should I request any stool samples by the dr and which blood work would be best requested?

The blood work you are going to want after you have been back on gluten for at least 2 to 3 months are a celiac panel, hopefully with the newest DGP as well as the antigliadin IGA, IGG, TTG and a total IGA. It would be a good idea to have a vitamin and mineral panel done also to check your B's, iron, D etc.

txplowgirl Enthusiast
txplowgirl
Posted

I was gluten free for over 2 and a half years then went back on gluten for tests. I was fine for about 2 weeks then everything started happening. From D to anxiety, stomach pains etc. It takes time for the antibodies to build up in your system and then you start getting sick again. You need to be eating gluten for at least 3 months and the equivelant of 2 to 3 slices of bread a day to Hopefully test positive.

Februaryrich Rookie
Februaryrich
Posted

I was gluten free for over 2 and a half years then went back on gluten for tests. I was fine for about 2 weeks then everything started happening. From D to anxiety, stomach pains etc. It takes time for the antibodies to build up in your system and then you start getting sick again. You need to be eating gluten for at least 3 months and the equivelant of 2 to 3 slices of bread a day to Hopefully test positive.

Why do you even wanna get tested? Do you really care about having a label, after being gluten-free for that long?

  • 5 weeks later...
hercules25 Apprentice
hercules25
Posted
  • Author

My doctor said the same thing about wanting a label and I have starting to see the point. I just think for years of being sick an answer would be nice and like she said I may never get that answer I have been seeking. And for all that time I thought I was gluten free I never really was, finding out here and there that foods I consumed were not gluten free. I think at this point I just need to stick to the basic of food. I bought Campbells Butternut Squash and ate it but now I dont think that was gluten free. I have decided to say screw the test and stay gluten free.

As for my blood work I get it done every couple of weeks. My red blood shows a bit low but dr's just shrug it off.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,086
    • Most Online (within 30 mins)
      10,442
    Joseph01
    Newest Member
    Joseph01
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Edy's and Dreyer's ice cream

      By Aretaeus Cappadocia · Posted

      Sigh. I posted this yesterday based on the Safeway website. I went back again today to their website to double check. On the page where they are selling Vanilla Bean flavor, it has a distinct Certified Gluten Free label. Other flavors on the Safeway website didn't have the gluten-free statement. Today I went into the store. None of the flavors I looked at, including Vanilla Bean, have a Gluten Free statement. Is it safe? Who knows. The ingredients are either safe or nearly safe (some have "natural flavor"). There are warnings about "contains milk and soy" but not about wheat - this implies they are safe, but again, who knows. On the other hand, every flavor I checked of their Slow Churn line of ice creams has wheat as an ingredient. 100% not safe.
    • knitty kitty
      Edy's and Dreyer's ice cream

      By knitty kitty · Posted

      Do keep in mind that many of the newly diagnosed have lactose intolerance.  This is because the villi lining the intestinal tract are damaged, and can no longer make the enzyme lactAse which breaks down the milk sugar lactOse.  When the villi grow back (six months to two years), they can again produce the enzyme lactAse, and lactose intolerance is resolved.  However, some people (both those with and without Celiac Disease) are genetically programmed to stop producing lactase as they age.   Do be aware that many processed foods, including ice cream, use Microbial Transglutaminase, a food additive commonly called "meat glue," used to enhance texture and flavor.  This microbial transglutaminase has the same immunogenicity as tissue transglutaminase which the body produces in response to gluten in people with Celiac Disease.  Tissue Transglutaminase (tTg IgA) is measured to diagnose Celiac Disease in blood tests.  Microbial Transglutaminase acts the same as Tissue Transglutaminase, causing increased intestinal permeability and inflammation.   New findings show that microbial transglutaminase may be able to trigger Celiac Disease and other autoimmune and neurodegenerative diseases.   Microbial Transglutaminase is not required to be listed on ingredients labels as it's considered a processing aid, not an ingredient in the U.S.  Microbial Transglutaminase has been GRAS for many years, but that GRAS standing is being questioned more and more as the immunogenicity of microbial transglutaminase is being discovered. Interesting Reading:  Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases https://pmc.ncbi.nlm.nih.gov/articles/PMC8537092/
    • Aretaeus Cappadocia
      Edy's and Dreyer's ice cream

      By Aretaeus Cappadocia · Posted

      There is a 10 year old post in this forum on Edy's and Dreyer's ice cream. The information is somewhat outdated and the thread is closed to further comment, so here is a new one. Edy's And Dreyer's Grand Vanilla Bean Ice Cream - 1.5 Quart is labeled "Gluten Free". This is a different answer than years gone by. I don't know the answer for any other flavor at this moment. On 1 May, 2026, Edy's website says: "As a general rule, the gluten in Edy's and Dreyer's® frozen dessert products is present only in the added bakery products, such as cookies, cake or brownies. We always label the eight major food allergens on our package by their common name. We recommend to always check the label for the most current information before purchasing and/or consuming a product. The exception to this rule is our Slow Churned French Silk frozen dairy dessert, which contains gluten in the natural flavors." https://www.icecream.com/us/en/brands/edys-and-dreyers/faq It seems that Edy's and Dreyer's are more celiac-friendly than they were 10 years ago. Once I found enough information to make today's buying decision, I stopped researching.
    • Aretaeus Cappadocia
      EDG 3 years ago fine, now it shows focal villous blunting,

      By Aretaeus Cappadocia · Posted

      probably not your situation @Mimiof2, but allow me to add one more to @trents list of celiac-mimics: "olmesartan-induced sprue-like enteropathy"  
    • knitty kitty
      Terrible Neurological Symptoms

      By knitty kitty · Posted

      My dad had an Abdominal Aortic Aneurysm.  Fortunately, it was discovered during an exam.  The doctor could feel my dad's heart beating in his stomach/abdomen.  The aneurysm burst when the doctor first touched it in surgery.  Since he was already hooked up to the bypass machine, my dad survived ten more years.  Close call! Triple A's can press on the nerves in the spinal cord causing leg pain.  I'm wondering if bowing the head might have increased the pressure on an aneurysm and then the nerves.   https://gulfcoastsurgeons.com/understanding-abdominal-aortic-aneurysm-symptoms-and-causes/ Abdominal Aortic Aneurysm Presenting as a Claudication https://pmc.ncbi.nlm.nih.gov/articles/PMC4040638/
×
×
  • Create New...