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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

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  2. No anti-sm(lupus)? Yes, anti dsDNA is for SLE(lupus). No ENA panel,anti-RNP, anti-SS-A, anti-SS-B, anti histone, scl-70, etc? I'd ask for a referral, if you feel that there is something going on. I think that would be a logical step because of the positive ANA and lack of investigation. 1:640 is definitely positive.
  3. My MCH is always high too. Have some other oddities but doc always say labs are great as well. I dont think they ever really bother with the MCH. I'm also in testing and showed negative on the same ones you did. My IGA is fine though. As far as the other tests, maybe your girls GI can order or you could try your primary.
  4. Hi there! I follow a low histamine diet that Cycling Lady brought to my attention a long time ago. Citrus fruits and their juices are histamine releasing foods. High histamine levels can cause hives just like in an allergic reaction. Here's a helpful site: https://www.histamineintolerance.org.uk/about/the-food-diary/the-food-list/ I don't drink orange juice because because of the hives and stomach upset I get from it, and also because I'm type two diabetic and my system can't handle all the sugars in it. High glucose contributes to inflammation. I also avoid things with added flavors and scents because they often contain sulfur components like sulfites or sulfates. Corn products are often processed with sulfuric acid. Some Celiacs, like me, develop a sulfite sensitivity. Here's a helpful site: http://www.thepatientceliac.com/tag/celiac-disease-and-sulfite-intolerance/ Garlic and onions are high in sulfites. People who can't tolerate foods high in sulfites are often deficient in a trace mineral, molybdenum. Molybdenum is also involved in blood production. Here's another site: http://www.whfoods.com/genpage.php?tname=nutrient&dbid=128 So, there's not always a simple answer. I'm leary of processed foods because you don't really know how they're processed and what really goes into them. I'd rather stick to fresh foods. Hope this helps.
  5. No, no, no! Don't cut yourself off from your friends and social life because you feel you can't eat what everyone else is eating! I can't think of a single bar or restaurant I've been to where I haven't found something to eat. It may not always be what I would like to order/eat, but I'm not sitting without food while everyone else is eating! If I'm going to a private party or someone's home where I'm concerned about food selection, I bring my own, tell the hostess and without making a big deal of it, eat what I brought. Other times I eat a bit before I go, snack on the veggies or other obviously safe food, and eat when I get home. If I go shopping for the day or somewhere that it's difficult to pick up a quick gluten-free snack, I put a piece of fruit or a gluten-free granola bar in my purse in case I get hungry. It's only a big deal if you make it one. I have been gluten-free for 7 years. My attitude about food is now this: eating out is strictly a social event. I always find something to order though at times it seems the gluten-free selections are kind of bland, but I won't go hungry. If I want a good, tasty meal, I make it for myself at home. There is nothing that I can't duplicate in my kitchen in a gluten-free version. It's only been a couple of months for you so I'm hoping you will gradually see that this becomes such a way of life that you won't even give it a second thought. Your meal prep will take less time as you grow accustomed to this--any new diet takes time to learn. Good luck and hang in there!
  6. Amazing! You should feel very optimistic! It sounds like you are doing everything right...great job!!😊😊😊😊
  7. Yes, I would ask for the rest of the celiac panel (including the IgA deficiency test). Discuss this with your child's GI. He/She may be able to order for you. Share the CBC results too with him/her. I would want to know for sure before giving up gluten to support my child, but you need to determine what is best for you!
  8. I am sorry too. I did not mean to imply that you have a sugar issue (though it may contribute to our obesity problem, but that is another debate). I do not think that is the cause of your symptoms. I brought it up because the American Academy of Pediatrics just issued this on juice for infants, toddlers and adolescents: http://pediatrics.aappublications.org/content/early/2017/05/18/peds.2017-0967 We all have unique intolerances. My kid can not drink orange juice beyond a 1/2 cup. That is about the equivalent of two oranges. Too much juice and she gets an allergic reaction -- itchy hives all over her body. Yet, she can eat two oranges in her lunch everyday -- just not a full cup of orange juice, processed or fresh. Me? I tolerate it just fine, if only I could tolerate garlic!!!!!! i hope you feel better soon.
  9. Hi and welcome You've found a great community full of wise people who have experience successfully negotiating just the things you're going through. So that's some good news to start. Course there's people like me here too... Take heart from the fact its very early days and you will have a lot of healing to come. Everyone slips up at first, don't beat yourself up, over time you get better at it, but mistakes will happen. Maybe in time you'll be able to reintroduce some of those other foods. Yeah me too. Sadly not 26 anymore though. Best of luck! Matt
  10. Yesterday
  11. Sorry it probably did read like that but I was just rambling! Ignore me
  12. Welcome! It looks like you are on the right path. Now, you just need to be patient (believe me, it is hard to be patient). I choose not to supplement. Instead, I insure that my diet is varied and full of good nutritients. I am not deficient in anything per my doctor. Everyone has to determine their needs because we each come with a list of collateral damage that can extend beyond the gut. Hang in there! 😊
  13. KALE! It really is a super food. Lots of Vit C as well as other vitamins & minerals. Now I know you wanted something to drink but I'm just saying kale is hard to beat for nutrition. You can add it to liquids but yes, it does tend to have a strong flavor. As far as OJ goes, I rarely ever drink it & that includes pre-diagnosis. Every time I have tried bought OJ, it just turns me off, doesn't taste good. Actually it tastes fake to me. I did grow up where citrus grows & we were always eating oranges right off the tree or squeezing them for fresh OJ. It's hard to appreciate the store bought stuff when your palate knows the real thing.
  14. Optimistic! (Insert jumping up & down with joy emoji here) You are doing GREAT!!! Kudos!
  15. 9 years ago I was over 200lbs, health started going down hill in college and dropped to under 125 3 years ago. Gaining weight again and now it is muscle. I found I had to add in KAL nutritional yeast to my meals at least 2-6tbsp a meal for the stuff I was not getting due to food intolerance and removing processed foods. Stuff really does help quite a bit. I also take liquid health supplements like the Stress & Energy. The binge eats I STILL get years later, find myself just fixing a extra glass of protein shake and a nut flour and egg white bread when I am still hungry or mindlessly munching on almonds and seeds. Heck today was 7 egg white spinach omelette with nutritional yeast in it, 4 cups of homemade almond butter/almond milk sugar free icrecream with 3 scoops of protein powder, and then I had 3 pieces of coconut toast, a few hand fulls of pumpkin seeds, and then kept munching on a snack mix I made of hemp seeds and cocoa nibs. >.< I am gaining weight slowly again and up to 130lbs for a 5'11" male >.> I think my hunger might stem from working out alot recently. Bit of a list here from stuff I take and others https://www.celiac.com/gluten-free/topic/116482-supplement-and-foods-you-take/ PS if you new to this diet check out the 101 thread will help you out alot avoiding CC https://www.celiac.com/gluten-free/topic/91878-newbie-info-101/ I would help you out with foods but the EU/UK area I am not that familar with and sourcing I am sure some of our other members can help you out.
  16. Dr. Haight explains, "You can't diagnose celiac disease if you're already on a gluten-free diet. That invalidates those tests, and in order to do the test ... View the full article
  17. Once your tTg is in the normal range, and it's only 1 point away from that, that would be considered excellent results. tTg just has to be in the normal range to be called a success. The number you want to be as low as possible within the normal range is the DGP or AGA testing, as that tests for dietary compliance. This is why it is a good idea to run both tests because it gives a more complete picture. But with these results I would say you are doing an excellent job with the diet!
  18. I started a topic a couple of weeks ago about my type 1 daughter with a ttg iga result of greater than 100 being suspected of having celiac. She saw the GI and has her biopsy scheduled for this coming Tuesday. Seems like there is no doubt that it will show celiac but we will know soon. I have started thinking about some of the symptoms that I have had and before my house goes gluten-free would like to test and make sure that I am not testing positive for celiac as well. My symptoms are always tired--easy to write off--been really constipated and bloated which is a relatively new phenomenon for me. Sometimes I get tingling in my legs/feet but that hasn't been too bothersome. My primary care doctor tested my ttg igg which was 3 (<6 is negative) and ttg iga was <1 (<or =4 positive) It doesn't look like he ran an immunoglobulin a test to verify that I am not immunoglobulin a deficient He ran a cbc that showed that my MCH was high (34) indicating that I could be deficient in B12 or folic acid--I rarely drink so I don't think that could have skewed the results. Could this be indicative of anything? My doctor just said all my labs are good. Do you think this rules out celiac for me or would you try to do further clarification/testing? Thanks!
  19. Hi all, my TTG/iga came back. It was 4. 0-3 is considered negative and 4-10 is weak positive. In January it was 12 and before my endoscopy in October it was >100. it plummeted those first 2 months but seems to be taking more time to get lower. Should I feel optimistic? I guess 4 seems ok.
  20. Yes, i was 230 lbs upon diagnosis. My crp had been high for over 10 yrs. The first year i lost 70 lbs of water. Then i started to realize my continued irratic gi problems were more intollernces from processed foods as well as things like dairy and legumes. I went on an elimination diet and lost 20 more lbs. I finally stopped at 135 lbs which was still healthy weight, not that i had seen it until high school. Check your folic acid. Just found i am positive for one of the MTHFR genes meaning i cannot convert folic acid, which i lost stopping processed food, so i take 3000 mcg l-methylfolate daily. This is improtant because the body needs to detox all the gluten and chemicals i stored undiagnosed so when that was blocked i developed terible nerve pain. I am 10 years clear and things are amazingly better. I am finally adding in foods i could not tolerate like avacados and turkey. I had a pill cam and colonoscapy this year and there is no visible damage like there was 10 years ago. I think it was my clean diet and time to heal. I should have had a full vitamin panel when diagnosed but had no follow up advice except stop gluten. Am on d3, k2 as well. L glutamine helped heal my gi and d ribose gave me some blood sugar stability. I get these at amazon, NOW brand. My d3 is blue bonnet since its fish not lanolin. My k2 and l methyfolate is life extension. It is a long journey but it has become normal to live gluten free and my diet is so much healthier i think my longevity is increased because i have to eat this way. Plus the arterial sclerosis i had 10 yrs ago is gone, cleaned by my body and food. Well wishes.
  21. Thanks for the well wishes Jmg. It appears that you & cycling lady think the sugar maybe our issue, let me clarify that's not our issue for it is manifesting as one of our additive intolerance exposure symptoms. One both my son and I have discovered over 2016. It's not a sugar crash type or a gi symptom in our case . But excellent info for consideration for others. My concern was about additives not listed on a label which is currently not required by regulations and the havoc it can cause the consumer .It's a clear cut symptom we get when exposed to a corn derived additive. At this juncture we are possibly sensitive to a highly processed flavor or coloring from a source other than corn that would be helpful to know what that source is per label . That's where transparency in labeling would be helpful to me and others like me. The links I included on my post reflect concerns by others out on the web to this concept. The food diary is helpful and has been to us in discovering these sensitivity issues, but not ideal when not all additives are labeled. the label says 100 percent juice but my body says otherwise . I am well aware from personal job exposure that the food industry is not required to list every ingredient particularly if it is not a top 8 allergean which is why I went look for the info to share. As you both pointed out and maybe even helped to bring to light the importance of sugar labeling my dream is to see it a step further with additives.
  22. Makes me wonder when the FDA is going to call gluten an allergen...
  23. http://www.newburnbakehouse.com/gluten-free-artisan-bread I had no idea they now have artisan breads and now I am upset because these look amazing. Is it possible that people emigrate to other countries because of the bread? The wraps they have are really, really good. They roll without splitting and cracking. OMG...they even have crumpets. I really may have to move there.......... http://www.justglutenfree.co.uk/#Section2 We bought this at Whole Foods in London and the bread is quite good. It makes delicious toast! The rolls are very good also.
  24. I agree JMG, in fact I've never bothered with the prescription because I hoped by not having it I'd be saving the NHS some money. I imagine this will put a burden on some people though. I can't say I've found a gluten free bread I really like yet in the UK, though, although there was a loaf at a wedding the other day that was as near to the real thing as I have tasted in years - but it wasn't clear where it came from (which is a bit of a worry, perhaps it was real bread after all!). Do you have a favourite? I think Genius is probably my favourite, best toasted, but M&S produce a seeded loaf that actually is so convincing that when my sister made a batch of cheese and pickle sarnies with it no-one noticed! I think the seeds were a distraction. I had some amazing artisan gluten-free focaccia once but no idea where that came from either - probably the real thing too! No wonder I've got 'gastritis'! I have considered buying a bread making machine but not because I'd make bread with it - what I really miss is those iced currant buns with cherries on the top.
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