0
Adalaide

A Year, A Novel, A Thank You

Rate this topic

Recommended Posts

So it seems that after all this time, celiac is just a joke in my house.

Yesterday we were at the store and I was very closely examining something or other, reading the ingredients considering my options. My husband was waving something in my face and I was ignoring him. When he didn't give up I finally looked up and he was waving a bag of wheat germ at me.

Today he is at work and sent me a picture of cupcakes decorated like dogs that are called scottiecakes. I told him it is actually called poison by text. This turned into a text battle of him trying to get me to lick my phone. :lol:

A year ago tomorrow is when I got the call with my biopsy results. This was quite a shock since I hadn't even known I had had a biopsy. In a daze I googled celiac, hoping for the best, fearing I was dying, praying it was an answer. It was far worse than I feared. Life as I knew it was over. I didn't cry, I bawled. I sobbed like a child, those dry, racking sobs until I was physically ill. I cried more. I begged and pleaded with God. I told him that this was wrong, and that the doctor had to be wrong. I told him this was too much to bear. I begged for anything in the world but this. I bargained. When there were no more tears and no more prayers I just laid in the bed and continued sobbing uncontrollably until I slept.

I usually handle things better, but I'm also rarely blindsided. There was no road to diagnosis. While I had been sick for many years, this was never brought up. Not even with the idea of a blood test let alone the biopsy by which I was diagnosed. It was like I got hit by a gluten free semi out of nowhere. I kept thinking of two things over and over. First was that the sicker I got, the more I turned to my diet to fix my problems. I added more and more whole grains, WHOLE WHEAT to my diet to help be more healthy. The sicker I got, the more I tried to be healthy, the more I was poisoning myself, the sicker I got... I vicious twisted cycle. Second was that I grew up spending every Saturday of my life in my grammy's kitchen baking. It has always been my favorite hobby. I make killer breads, the world's best pie crust, to die for cookies. Everyone looks forward to my holiday care packages. I bake all the time because I enjoy it, and I enjoy sharing that with everyone I know. Mostly it was something that I shared with my Grammy. I felt like a piece of my soul had been stolen.

My birthday is Jan. 5 and I got my head together pretty quickly. I was ready to go gluten free before my birthday but also realized that a few extra days at that point were not going to kill me or make me any sicker than I already was. I enjoyed my birthday as planned, which included the last time I've ever had red velvet cake. On Jan. 7 I officially went gluten free, and have never once cheated, although I have been tempted many times.

The road has not been easy. Since then I have been diagnosed with pseudotumor cerebri, which has a whole new set of dietary restrictions. I am currently and successfully challenging many of these and expanding my diet and whole new ways. My body also betrayed me with the rash. I consider myself insanely lucky to have developed it at this stage, known immediately what it was and what to do. Because of that I was able to immediately restrict my diet (AGAIN!!! GAH) and ditch the rash in fairly short order and can now tolerate moderate amounts of iodine in my diet. I have cried in grocery stores. I have had complete meltdowns about how unfair it all is. I think I shared my story about "the toaster incident" which may have been a slight overreaction on my part. :ph34r:

After a year though I feel healthier than I ever remember feeling in my life. That isn't saying much. I can still barely exercise, 7-10 minutes 2 or 3 times a week on my elliptical is enough to about kill me. My neuropathy is as fun as ever. We still have no real explanation for the swelling in my left leg. I tire easily and can't stand more than 2-3 hours before I have cramps so bad in my feet and legs that I'll be taken out for days. But, I have more good than bad days. I can sit up in a chair for more than 15 or 20 minutes at a time. I don't sleep for 16 to 20 hours a day. I feel like a person!!! And best of all, celiac is just something that happens to be part of my life. Sometimes it is rather annoying. Sometimes I get really pissed off. (The other day my husband pointed out to me at the gas station that they had red velvet donuts. I almost strangled him.) Mostly, my diagnoses saved my life. If my gallbladder hadn't gone bad, and my insurance hadn't refused to pay for the surgery which left me getting worse until I needed emergency surgery and an ERCP the day before Christmas, I may have died young and undiagnosed. Over wheat.

I just want to say thank you to everyone who has ever had a kind word. For me or anyone else. Some of you have become dear friends and I couldn't possibly count or name you all but I will always remember that it was Skylark who was the first to offer me gentle words of encouragement that first night. For any of you who are new and who have ventured through this novel, I hope you see that there is hope. Yes, this is for life, but it doesn't own you. I conquer hardships in life with humor, and that may or may not work for you, but I highly recommend it. It gets easier, I promise. A year in there are still rough days some days, but over all I have to say that I couldn't be more thrilled to be a celiac. :D

  • Upvote 1

Share this post


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


(((HUGS))) Happy healthy anniversary. :)

Share this post


Link to post
Share on other sites

You know what I always say, babes..."Every year is a healing year."

You have come this far and next year, there will be even more progress. I promise!

I did not believe it myself 2 years ago, but here I am.

Those of us who come back from the walking dead are survivors, warriors and tough broads indeed.

Your sharp sense of humor was one of the first things I noticed in you and I thought "this girl is going to be all right".

Humor saves yer arse everytime.

Congrats on rising up like a phoenix and seeing that being a celiac is not a death sentence, but in fact, a chance for a brand new life.

I'm right here with you, holding your hand ( and giving you a swift boot in the butt if you ever need it ) and I am delighted FOR you--- that you are healing. Stay strong.

Looking forward to hearing about your giraffe encounter. I hope you squeal like a little girl and your hubs gets it on camera. I want pics!

I. Just. Love. You.

Share this post


Link to post
Share on other sites

Adalaide, I only have one thing to say to you:

((((((((((((((((((((((((((((((((((((((((((((((((HUGS!!!!!!!!!!))))))))))))))))))))))))))))))))))))))))))))))))

Share this post


Link to post
Share on other sites

and a thank you to you for sharing your story. you are right, it does give me some hope. at this point in my journey which has just started a week before Thanksgiving, I can't see past all the restrictions I have. I can't imagine a normal life again. I feel like I am ruled by food, and I am afraid all the time when I am around gluten. it is beyond ruling my life, it is taking over. I hope in a year I can write a novel like yours, thanks...

Share this post


Link to post
Share on other sites
Ads by Google:


Hi Adalaide, its good to read your experiences and Happy Anniversary! I'm new to all this (positive bloodwork and awaiting biopsy..so Im grumpy on gluten at the mo!)

I so related to your comment.....

"

Share this post


Link to post
Share on other sites

You are so right in your approach. If you treat it like a death sentence, it will feel like it. If you treat it as just one more challenge in life to be overcome, it WILL be overcome. Attitude is everything. All you others coming along, listen to Adelaide. She knows whereof she speaks. It is all right to cry, rant and rave, so long as that is not all that you do. Get it out of your system, and then deal with/to it. 'Shroom, in her motherhenliness.

Share this post


Link to post
Share on other sites

I always smile when I see your name at the top of a message. I always know whatever is coming will be straight, funny and from the heart. Congratulations on your first year, and massive good wishes for the year to come x

Share this post


Link to post
Share on other sites

Congratulations!!!

That first year is a b%$@# and I can honestly say it is the hardest -- things can still go pear-shaped but you are strong and will overcome each road block given time.

May this year be your best ever - Cheers!

Share this post


Link to post
Share on other sites

Sweet Adalaide,

I believe we've all walked in your shoes--the tears, the frustrations, the comfort we wish we could get back again.....but it gets so much better, as you know. This next year will be MUCH easier for you--I guarantee!

I'm a bit worried that you're still having muscle cramps, though. Have you tried mixing 1/2 teaspoon of organic flaxseed oil and 3/4 teaspoon of organic safflower oil into a smoothie or glass of juice on a daily basis? It really does work to make your muscles "normal" again. Cramping and muscle weakness used to be one of my biggest complaints, and going gluten free didn't take care of it. However, I read about mixing these parent essential oils after reading Brian Peskin's book, "The HIdden Story of Cancer," where he explained how they can help people's muscles recover from exercise more quickly. My muscles have felt great ever since, and others on this forum who have tried this solution have told me that it has helped them, too. Also, muscle weakness and cramping can be an indication that you're low in manganese and/or silicon. I take chelated manganese and BioSil on a result basis so that my tendons, ligaments, and muscles remain healthy. Just suggestions, honey.....

May 2013 bring you happiness and great gluten-free fare!

Share this post


Link to post
Share on other sites


Ads by Google:


Thank you everyone. ((((HUGS)))) back!!! I love you all too! May 2013 bring happiness and be the best year for all of us. :D

I used to be afraid life would never be normal again. This did take over my life, enough that I learned what I needed and then was able to let it slide into the background. I'm not afraid of gluten, not exactly. I am though scared to death of toddlers. Walking, breathing gluten bombs! :ph34r:

In my worst grocery store moment I was tempted to beat some people senseless with bread for looking at me funny while I cried in the bakery section. I do try to keep the sense of humor but it is true that some days the best it gets is simple restraint of my desire to strangle some people. (Usually family.)

I'll look into what you said Rose. A year ago if I spent 30 minutes making dinner I would have cramping so bad I wanted to die, so my few hours now are pure wins. I assumed it was a sign of healing and that I've come a long way, but if there is some sort of food or food type thing I can add that will help I am open to trying. I try to avoid pills whenever I can.

Share this post


Link to post
Share on other sites

What do you mean we can't eat red velvet donuts ?!? :o:blink::wacko::ph34r: Just kidding!

But licking the cell phone pic, eww! :) At least nobody will be eating Twinkies anymore!

Thanks for the post Adelaide. It's easy to forget how it feels to be starting out on the gluten-free diet as a newbie. I mean really, who would want to remember that anyway? :) It sure gets a lot easier with some time though. And some help from gluten-free friends on celiac com. :)

Share this post


Link to post
Share on other sites

Adelaide,

Yes, I hope you're open to taking the parent essential oils. They have to be taken in the correct ratio, though, which is why I provided the measurements. You should start feeling better immediately. Muscle pain and weakness were part of my life for 50 years before I learned about this apparent deficiency that I had. Other celiacs have been helped immensely....and it's a very simple solution. Also, your skin and hair will look great! It also clears all plaque from your arterial system. A recent echocardiogram I had showed that I have ZERO plaque in my veins and arteries, and the technician told me that this is extremely rare. Believe me, the ratio of oils truly works miracles!

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
0

  • Who's Online   5 Members, 0 Anonymous, 1,053 Guests (See full list)

  • Top Posters +

  • Recent Articles

    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.
    Ingredients:
    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.
    Sources:
    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.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
    This is the first comprehensive multi‐database study to document a higher rate of enteropathy in olmesartan initiators as compared to initiators of other ARBs, though absolute rates were low for both groups.
    Source:
    Alimentary Pharmacology & Therapeutics

    Jefferson Adams
    Celiac.com 06/12/2018 - A life-long gluten-free diet is the only proven treatment for celiac disease. However, current methods for assessing gluten-free diet compliance are lack the sensitivity to detect occasional dietary transgressions that may cause gut mucosal damage. So, basically, there’s currently no good way to tell if celiac patients are suffering gut damage from low-level gluten contamination.
    A team of researchers recently set out to develop a method to determine gluten intake and monitor gluten-free dietary compliance in patients with celiac disease, and to determine its correlation with mucosal damage. The research team included ML Moreno, Á Cebolla, A Muñoz-Suano, C Carrillo-Carrion, I Comino, Á Pizarro, F León, A Rodríguez-Herrera, and C Sousa. They are variously affiliated with Facultad de Farmacia, Departamento de Microbiología y Parasitología, Universidad de Sevilla, Sevilla, Spain; Biomedal S.L., Sevilla, Spain; Unidad Clínica de Aparato Digestivo, Hospital Universitario Virgen del Rocío, Sevilla, Spain; Celimmune, Bethesda, Maryland, USA; and the Unidad de Gastroenterología y Nutrición, Instituto Hispalense de Pediatría, Sevilla, Spain.
    For their study, the team collected urine samples from 76 healthy subjects and 58 patients with celiac disease subjected to different gluten dietary conditions. To quantify gluten immunogenic peptides in solid-phase extracted urines, the team used a lateral flow test (LFT) with the highly sensitive and specific G12 monoclonal antibody for the most dominant GIPs and an LFT reader. 
    They detected GIPs in concentrated urines from healthy individuals previously subjected to gluten-free diet as early as 4-6 h after single gluten intake, and for 1-2 days afterward. The urine test showed gluten ingestion in about 50% of patients. Biopsy analysis showed that nearly 9 out of 10 celiac patients with no villous atrophy had no detectable GIP in urine, while all patients with quantifiable GIP in urine showed signs of gut damage.
    The ability to use GIP in urine to reveal gluten consumption will likely help lead to new and non-invasive methods for monitoring gluten-free diet compliance. The test is sensitive, specific and simple enough for clinical monitoring of celiac patients, as well as for basic and clinical research applications including drug development.
    Source:
    Gut. 2017 Feb;66(2):250-257.  doi: 10.1136/gutjnl-2015-310148.