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

How Do You Know If You Are Super Sensitive?


mtdewpeg

Recommended Posts

mtdewpeg Rookie

How do you know if you are a super sensitive celiac or super sensitive to gluten? I can eat almost anything and not feel sick. I went to the GI because of the diarehha,weight lost, iron anemia. HE DID a endoscopy and the biopsy said most likely celiac. i had a celiac panel and other celiac related blood test done after being gluten free for a couple weeks. it came back saying i have celiac sprue. after the biopsy i was thinking it was something else, but since the celiac panel and other test were positive for celiac i am actually a little releived. I KNOW THIS IS LIFE CHANGING. I will try my best to stay gluten free and pray for the best.

I do have like eczema or some type of rash all over my legs and some on my arms. i was wondering if this could be related?


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



Celiac.com Sponsor (A8-M):



GFreeMO Proficient

You react to things that don't usually make the average celiac sick. Some of us, myself included get really sick from anything processed and labeled gluten free.

Your rash is probably related. I get something similar when glutened. It could be DH as well.

mushroom Proficient

Most people would not consider themselves super sensitive until they had ben on the diet for a few months, had taken all possible precautions to avoid gluten or cross-contamination from gluten, had eliminated other possible causes for symptoms (such as additional intolerances like dairy), and were still experiencing almost constant symptoms of glutening.

kareng Grand Master

I don't think you can tell if you are Super sensitive until you have done the gluten-free diet really well for at least 6 months. It takes time to heal & get in the "groove". And to make sure its not milk or something else prolonging the GI issues.

You need to get the basics down before you can tell if you need to delve further and to lower levels of gluten than the majority of Celiacs.

IrishHeart Veteran

I do have like eczema or some type of rash all over my legs and some on my arms. i was wondering if this could be related?

In answer to your other question, it is possible that yes, your rashes are related to celiac.

Many of us have had rashes and sores clear up since going gluten free. It takes time for you to see symptoms improve, so try to be patient. :)

If you have DH, eczema or psoriasis, those are diagnosed and often treated with medications, along with the gluten-free diet.

Best wishes!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,744
    • Most Online (within 30 mins)
      7,748

    jude T
    Newest Member
    jude T
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.