Jump to content

  • Welcome to Celiac.com!

    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):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Liver Enzymes

jasonD2

Recommended Posts

jasonD2 Experienced
jasonD2
Posted

I just went for bloodwork and am concerned that my liver ALT is still high. i will confess i put all my health issues on the shelf for a while and havent had blood work in 2 yrs. ive been enjoying my life, eating out and not obsessing over food so much. however, i am worried that in the process i may have been causing more damage to myself. whenever i eat out i say gluten allergy and am always very careful, but the reality is it will still slip in somewhere.

i had breakfast at a restaurant last week and i told them i was allergic to gluten and they brought out eggs with bacon and hash browns. the hash browns were more like small french fries and after i ate one i asked the server if they were fried in a dedicated fryer. he said no and also said they were coated in flour...it happens. anyway, even if you are on a strict gluten-free diet the reality is you are gonna get some level of cc and if that can cause an elevation in liver enzymes, can this be detrimental to your liver long-term?

I lived in a box for 1 year and was depressed and hated my life cause i barely ate out and i cant go back to that lifestyle again. i have really been enjoying life and i cant take a step backwards at this point.

would appreciate advice . i will repost when i get my blood work but i am a little nervous that the ALT may still be elevated or higher than it was 2 yrs ago or that there may be other things wrong. my regular exam was fine, EKG, urine and lung xrays were all normal

thanks so much!

Jason

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

would appreciate advice . i will repost when i get my blood work but i am a little nervous that the ALT may still be elevated or higher than it was 2 yrs ago or that there may be other things wrong. my regular exam was fine, EKG, urine and lung xrays were all normal

thanks so much!

Jason

Jason try not to worry about it until you get the test results back. When you get the results post them if they are not normal and perhaps someone will have some answers for you. With the previous elevated ALT hopefully you are being kind to your liver and either avoiding alcohol altogether or at least drinking very little.

jasonD2 Experienced
jasonD2
Posted
  • Author

well ive been kind to my liver but not too kind ;) I do take daily supplements for liver support and detox so that should help

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten? I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands.
    2. Matthias
      - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

      Many thanks!
    3. Scott Adams
      - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese s...
    4. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    5. Matthias
      - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748
    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.