Negative/inconclusive Test Result... Gluten Challenge?

Rate this topic

Recommended Posts

I forewarn all readers this this will be a long post, with that being said...

I'm 22 years old and on a gluten free diet, but since the age of 16 I have been plagued with all sorts of digestion upset. Since the age of about 10 I knew I had some degree of lactose intolerance, so I've been drinking soy milk since then. The more "liquid" the dairy is, the worse my symptoms are. I can tolerate hard cheeses pretty well. My symptoms gradually got worse over the years, to the point where I couldn't eat anything without having diarrhea. I knew this couldn't be related to the lactose intolerance. It didn't matter what I ate, fruits, veggies, poultry, meats, grains... anything I ate would come out mostly undigested. I was having diarrhea up to 16 times a day. The only way I could curb this was by taking 2-3 immodiums everyday. I did this for 5 and 1/2 years (until last November when I went gluten free and my symptoms seemed to vanish).

I went through a number of different tests/blood work when I was 18 with a GI specialist including a colonoscopy, endoscopy, upper/lower gi scan (I drank Barium and they watched it go though my system), a gastric emptying test (ate radioactive eggs and they watched that go though my system), swallowed a camera to take pictures of my inner workings, stool sample, and I was tested for Chron's, IBS, and Celiac (twice). My doctor told me that the first result for Celiac was inconclusive so he wanted to test me again. The second result was negative. He didn't tell me what exactly he tested for, or show me any of the results. He also found polyps in my colon and told me I had a hiatal hernia, but didn't explain what that meant. He diagnosed me with IBS, told me to go on a low fat diet, and come back every two years to check for polyps (I haven't since then, but I have one scheduled for the summer). Did the low fat diet, without any relief of symptoms. Family history was not taken into account since I am adopted from Colombia and don't know anything about my birth family.

Aside from the GI symptoms, I was constantly tired, no matter how much sleep I got or coffee I drank. I had pain and stiffness in my joints. I've have knee surgery on both knees, the first one when I was 14 and the second on when I was 21 for torn meniscus. On the first surgery the doctor told me he saw the beginning signs of rheumatoid arthritis. I have carpal tunnel in my right hand (which has gotten much better since going gluten-free) and problems with my left shoulder. It pops and clicks often, and I wake up with pain every morning. Doctor said possible torn rotators cuff and instructed me to go to physical therapy. I had trouble concentrating on anything, couldn't seem to focus much for any amount of time. I was also almost always seemingly hungry, and was always somewhat over weight until about the age of 17.

I also have to note that between the ages of 17 and 20 I suffered from Bulimia, and I know that engaging in this activity probably didn't help any of my symptoms, however all symptoms started before and continued after I received treatment for my eating disorder. I have not engaged in any bulimic behaviors since the age of 20.

So in November of last year I was fed of with feeling miserable every day. I did much research on the web and talked to a few good friends who have lots of knowledge on nutrition, and came to the conclusion that I should try a gluten free diet. And what do you know, after a week symptoms were virtually gone. After 14 days of being gluten-free, I decided to test it (elimination diet) by eating something with gluten, a bagel. I immediately got a head ache followed by severe body aches. I was sick for 12 days afterwards with 1-2 days of each of these: diarrhea, vomiting, swollen tonsils, body aches, and joint pain. I was finally able to get out of bed on the 9th day to see my good old family doctor who said "Sounds to me like a gluten intolerance". Though I'm not exactly sure that was a diagnosis.

I wanted to know if anyone here has done a gluten challenge, basically reintroducing gluten back into your diet to have a Celiac test done? I've been strongly considering this for my own piece of mind, as I have no family history, should I choose to have children some day, I want to have a solid answer as to weather I have it or not. I also want to know really how careful I should be with cross contamination if I continue to be gluten free for years to come, how much worse will my reaction be 10 years down the line to the bagel incident? Also should I choose to do this, I really feel like I should tell my doctor what to test for, as he put me through several tests and couldn't find an answer... so what are the proper tests for this? I have read that symptoms of gluten contamination for Celiac diseased people can include seizures. Can I be susceptible to this if I do really have Celiac rather than just a gluten intolerance? I am not in a completely gluten free house hold right now. My fiance does eat a lot gluten-free but not completely and I realized some of my symptoms are occasionally coming back, possibly because we use the same appliances? We try to keep everything separate, and cook my food first, but I'm sure we can't ensure all my food is cross contamination free.

I apologize for the long post and I thank everyone who has taken the time to read it. It has been so frustration over the past seven months (there have been a few nights where I sat and cried a fit like a three year old because I couldn't walk into a pizzeria and "grab a slice"). Any insight would be much appreciated.

- Mel

Share this post

Link to post
Share on other sites
Ads by Google:
Ads by Google:

Hello Mel! This looks like my exact life story. I personally went gluten free when I was 18 (now 23) and for months I felt like a new person. I went back to gluten because my tests were negative. One year later I had horrible pains and had to go to the hospital then week by week I became sicker to where I could not leave my house for three months. In all honest I am currently 3 weeks free again, and my doctors want me to eat gluten for 2 weeks for the testing again now that its back. Personally if gluten is helping, stick to it. I refused the test because 2 weeks of gluten in your system restarts the cycle and can take a full extra month or even 2 to leave the system and heal.

Share this post

Link to post
Share on other sites

Welcome to the board, melbatoast. I really think you already have your answer, but are not yet willing to acknowledge it.

In the first place not everyone who is intolerant to gluten has celiac disease. The non-celiac gluten intolerants appear to outnumber the celiacs by about six to one. In the second place, not everyone who has celiac disease tests positive on the tests - there is about a 20% error rate for both blood tests and endoscopy. Some people test negative for one and positive for the other, some negative on both. There is presently no medical test for gluten intolerance although researchers are working on it.

So where does that leave you?? Without a diagnosis (although your "good ole doc" said he believed you were gluten intolerant) and unable to eat gluten. There are many of us in this club for one reason or another. Went gluten free before testing. Tested negative. Were told they were negative when in fact their tests were mildly positive. You said you had one test that was "inconclusive". Which probably means that it fell in the borderline category - not negative, but not strongly positive. Why should this test be less accurate than the one that was negative??

Yes, most of us who are gluten intolerant react more strongly to it after a period of gluten free eating. While what I am going to say is not the medical explanation (which talks about mast cells and stuff most of us don't really understand unless we are of a scientific bent), my interpretation is that your body is so relieved at not having to deal with that horrid gluten any more and that it can send its guards off duty, that when gluten reappears it mounts an all-out, outraged attack by an elite corps to help you get the message. In fact the official medical explanation does say that it musters different cells to attack the gluten. So most people cannot tolerate the torture of a gluten challenge for testing, which requires you to eat the equivalent of 3-4 slices of bread for two to three months for a valid result if you have been gluten free. The kind of challenge you have done, a one-shot trial with such a violent result, surely proves the case that you should not eat gluten.

It sounds like you have had a thorough medical work-up which has failed to come up with the diagnosis. About the only testing left for you at this point is the genetic testing, which tests for the two main celiac genes. Possession alone of one or both of these genes does not mean that you have or will get celiac disease, but it does predispose you to the disease. It generally requires a trigger, a physical or emotional trauma, to activate it.

Does it really matter if you know if it is celiac disease or not? You will know if you have children who exhibit symptoms to get them tested right away - which you would do with the diagnosis too - so that really is not an issue. And you should worry about cross-contamination the same as if you had celiac disease because it affects the intolerants as well as the celiacs, as you apparently are discovering (from your second-to-last paragraph).

As far as the seizure issue is concerned, it is my belief that you would not run this risk from an occasional exposure to cross-contamination. You would run the risk of developing seizures by continuing to eat gluten if you were in fact celiac, as my brother did (he was never diagnosed celiac (or gluten intolerant) and his seizures were not controlled by medication -- he continued to eat gluten.

You sound like you know you should remain gluten free but are going through the stages of gluten loss -- denial, mourning, etc., and this is a natural feeling - it is not an easy change to make, but it is certainly worth it for your health and peace of mind. If and when you decide to make the change permanent you will find lots of helpful information on the board about controlling cross-contamination, deglutening your kitchen, what to keep separate and not share with gluten-eaters, etc. And we are here to help :) Here's to good health.

Share this post

Link to post
Share on other sites

Great response shroomie!!'

The only thing I have to add is to get all of your old medical records, find your Celiac tests and see what exactly was done and what the results were, you may have an answer in there somewhere already.

Share this post

Link to post
Share on other sites

Why would you want to make yourself so ill again, if you've had such good results with a gluten free diet ?

From what you have written, you already have been thoroughly tested by a GI doctor, and the best he could come up with is "inconclusive," then "negative." You have the best almost- diagnosis from the family doctor who said "gluten intolerance." You have proved by diet trial challenge that you react to gluten. You must trust yourself.

This is as good as it is going to get at the present time for some of us. If you are a sensitive person, after a period of time on the gluten free diet, varying from weeks to years, after a few accidental glutenings, the thought of deliberately ingesting gluten becomes abhorrent. That is when you will know that you really are gluten intolerant, and some of us will really be the "celiacs without the diagnosis," it doesn't matter, (except to a researcher) we just need to avoid eating gluten. Because it makes us sick !

If some of your symptoms are coming back, try to work on the home cross contamination "issues." Medicine cannot give you another magical diagnosis of something different, which is going to change you into someone able eat gluten again. (at the present time.)

Some of us do not do too well with soy products long term, and therefore you might be more comfortable experimenting with a different sort of gluten free, non dairy milk drink.

Share this post

Link to post
Share on other sites
Ads by Google:

Welcome to the board, melbatoast. I really think you already have your answer, but are not yet willing to acknowledge it.

Mushroom, you're right. I guess part of me thinks that the bagel incident was some sort of huge coincidence, but the other part of me knows I'm completely out of my mind for thinking that. I guess I'm just concerned if a few years down the line new research or insight is available that concerns Celiac's but not gluten/intolerant or sensitive people. Or if I'm really allergic to it rather than intolerant. There have been a few times before I was gluten free that after eating something, the palms of my hands were itchy, but no hives or other symptoms. From my understanding an allergic reaction doesn't always have to manifest with hives and itchiness, but can include fever, upset stomach, vomiting, etc. I've had anaphylactic shock twice, but this was a reaction to allergy shots. Both times I believe the dose was increased too quickly, and both times I had to be rushed to the hospital. I noticed a few times since going gluten free severe itchiness/hives under my arms, and occasionally on my temples (usually right after a shower which could have been the shampoo), but not a full on allergic attack.

Share this post

Link to post
Share on other sites

Great response shroomie!!'

The only thing I have to add is to get all of your old medical records, find your Celiac tests and see what exactly was done and what the results were, you may have an answer in there somewhere already.

Thanks for the tip, I will. I think it's strange that he never actually showed me the results, however I trusted him... he's the doctor right? :)

Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Who's Online   10 Members, 0 Anonymous, 488 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.


    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

  • Forum Statistics

    • Total Topics
    • Total Posts
  • Member Statistics

    • Total Members
    • Most Online

    Newest Member
  • Popular Now

  • Topics

  • Posts

    • I have Ulcerative Colitis, it flares after my celiac to gluten also, and dairy exposures, along with soy, spices, and if I over do it on stuff like onion/garlic. It also in my case hates fructose/glucose, rare but some people have that also as a trigger.

      I like you enjoyed a "not so restrictive" diet on my Rx for the disease, I could have spices, garlic, onion, mexican food, without flares....but since  not being able to afford the $600+ a month Rx I found alternative treatments. These will help benefit yours also as the method of coating and soothing the intestinal walls is the same do read here on what I found worked. Also go on a bland diet, avoid legumes, grains if you can, I found nut meal porridge (high in calories and fats) to be great, starches, carbs, sugars, flared mine (you might be backwards and find with rice porridge but not nuts, we are all a bit different). You can find all kinds of recipes for it. Roasted meats/crock pot meats made super soft and easy to digest like a shredded slow cooker roast/chicken. Baked avocado with eggs inside, Scrambled eggs, I found made extra moist with a bit of almond milk/coconut milk whipped in before cooking and using a microwave omelette maker to prevent the "hard edges". I stew in greens into these like canned spinach to get my greens and have spoons of  nut butters for desserts like almond butter (avoid peanut butter it is a legume). Avocado is also quite gentle on the guts for most people and chock full of healthy fats and calories.

      Greens need to be cooked to mush so the tough fibers do not irritate your gut....hate to say it but you should be able to "swish" the food in your mouth before you swallow so eating will take a bit longer.
      AS you heal you will be able to eat a bit more like grain free breads, soups, stews, roast, sheet pan meals, stir fry, egg dishes, etc.

      If you having issue with diarrhea try a higher potassium diet or taking some, it helps dry out your stools. I found using 2tbsp of coconut flour in my eggs to make them set up added fiber and potassium. I have various grain free flat breads on this base also,

      Keep a food diary and find your triggers going to a base super simple diet,

      Taking BCAAs or bit of protein powder/protein bars between meals can help with preventing weight loss, I just Julian bakery bars, or protein powders like Jarrow Pumpkin, and my own blends....you can probably get by with blends like I used to from Nutra-key V-pro and MRM Veggie Elite.
    • Hi Bree, You need to avoid wheat, rye, and barley, including malt.  It is best to avoid oats and dairy for a few months at the start of the gluten-free diet.  Personally I would avoid soy also. The best thing though is to just stop eating processed foods for a few months at least.  And don't eat in restaurants and also cook your own meals.  A simpler diet is best for healing.  Plus if you are getting sick from a food ingredient it is simple to figure out.  Eating processed foods (like gluten-free pizza) etc you could take in 100 more ingredients in a day.  That means you have to figure out which of those 100 ingredients is making you sick.  Not an easy task.  So I suggest you simplify your diet and learn the easy/fast  way.  Eating out at restaurants will slow your healing/learning down. It is better to take some food with you if you are going out.  Nuts, fruit, hard boiled eggs are easy to carry around.
    • Please don't waste your money on Enterolab.  They have never submitted any proof for peer review verification.  They are glad to take your cash though. I am not familiar with the MC diet.  But many celiacs avoid additional foods beyond just gluten.  I don't eat dairy, soy, nightshades, carrots, celery, oats.  Probably a few I am forgetting.  Many others here avoid other foods too.  There is still plenty to eat though.  Meats and veggies, nuts, eggs etc.  There is almond milk and coconut milk in the stores.  What is helpful on starting the gluten-free diet is to avoid all processed foods and stick with whole foods.  Do all your own cooking and don't eat at restaurants for 6 months.  In celiac, even a small crumb can kick off the immune system reaction.  So we have to avoid cross-contamination of foods.  So no shared condiments jars like mayo, peanut butter, etc.  There is a very short list of ingredients on whole foods. Simplifying your diet is a good thing.  The fewer foods you eat the easier it is to identify a problem food.  Sometimes an elimination diet is helpful to find problem foods. We have a member ennis-tx who has ulcerative colitis.  Ennis eats a keto/paleo/gluten-free/df diet.  Maybe his experience would be helpful to you.  He also has lots of recipes because he is a chef. I'll try and point him to this thread.
    • Those food sensitivity tests on Enterolab are not accepted by actual Celiac doctors.  This sites probably gets a percentage of everyone they send to get the bogus tests.     And I am going to guess that 11 days will not be enough to heal the colitis.  Why not try a restrictive diet for a month or two and see if it helps?  I am surprised that your doctor knew enough to biopsy you for microscopic colitis but didn't advise any diet changes.  Did he say how bad or wide spread it was? 
    • There you go.  The gluten-free diet has helped you.  You might not need,that official diagnosis.   After all, the bottom line is achieving good health.   P.S.  Those Romans went everywhere!  I think now, northern  India (where they grown wheat and not rice) has an even higher rate of celiac disease than Europe.  
  • Blog Entries

  • Upcoming Events