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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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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


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About mattj

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  1. I am not sure about the hypoglycemia, but I have been gluten-free for a year now and I feel no better. I'm looking at other possible conditions.
  2. Apparently my glucose level was 4.5. (or thereabouts) The range goes up to about 5, I think. This was just a routine blood level, no fasting. Does this definitely mean I'm not hypoglycemic?
  3. Well, I've had symptoms which I think might be hypoglycemia related (and I sort of hope they are) for perhaps a decade now. There is some fluctuation in severity but basically they're always there. But if I am hypoglycemic then I have been 'assaulting' my body for all that time, so who knows.
  4. Thanks for the info. I'm not even sure that I am hypoglycemic. Did you get diagnosed on the back of a blood test? I have had simple blood sugar and glucose tests done in the past which have ostensibly been clear, but the symptoms seem to fit better than any other disorder I have ever researched and my Grandfather, Mother and Uncle are all diabetic. (and possibly hypoglycemic) Another thing, if I am hypoglycemic, is it something that can have a constant effect on me, or is it basically something that hits from time to time?
  5. Hi, I have read conflicting things about fruits. I'm not sure which fruits I should eat. I'm also not sure where honey stands and if I must cut out all sugar. What counts as high carbs? The trouble is that these things (carbs, sugars, etc) are in almost everything, so I have to learn what is high and what is low.
  6. I suspect that I might be hypoglycemic for a number of reasons, but I'm struggling with what looks like conflicting information about what I should and shouldn't eat. Also, the dietary information always contains foods that a person with celiac disease can't touch. Could someone suggest what I could eat to remain healthy while seeing if I improve on this diet?
  7. I doubt if they cultured it or even spent any extra effort looking for anything but the celiac disease. This is the NHS we're talking about.
  8. I'd just like to add a question here: I suspect that I might have a candida problem, but I saw a gastro enterologist the other day and he said that candida would have been seen during my endoscopy. Is this true? The endoscopy (and biopsy) were carried out to confirm my celiac disease, so would they have even been looking for candida? Thanks.
  9. At a celiac's meeting the experts (A doctor, nurse and dietician) said that Kelloggs Cornflakes and Rice Krispies are now considered gluten free. I haven't been able to find the confirmation I need before going ahead and eating them. Does anyone know?
  10. Is there any real evidence that pots and pans and other kitchen items - when washed thoroughly - can still carry gluten and cause contamination? It seems so hard to believe.
  11. After 5 months of being gluten-free I can't say I feel any better at all. I do have an increased appetite (that was evident within days) but that's all. I still experience mild abdominal pains after eating and I am wondering if dairy is the culprit. If I am intolerant of dairy products, could this be keeping my gut from healing even though I am not consuming gluten? Can dairy, or another food that I might be unable to tolerate, keep one in a state of celiac damage after removing gluten?
  12. I have avoided anything like that having read that some celiacs can't handle it. I felt it best to see if I can become healed and then introduce things like that gradually. I did initially cut out dairy but it became too difficult. I eat 3-6 cans of rice pudding per day and I don't know what I'd eat instead. Do I need to worry about dry products that contain dry milk in the ingredients?
  13. Spaghetti squash? I thought that maltodextrin was safe no matter what. In my celiac literature it is given a pass. It says: "Maltodextrin, a common ingredient, even if made from wheat is gluten free with undetectable levels of gluten remaining. Although it is called maltodextrin it does not contain malt." I must say I am confused by the notion that I should cut down on gluten-free pasta. If it contains no gluten (it's made from maize) then is the problem something other than gluten ingestion?
  14. I did feel a bit unwell after eating some gluten free cornflakes the other day. This was my first time eating a gluten free cereal. I have been eating a lot of gluten-free pasta, since pasta was a large part of my diet before diagnosis. I am also eating a lot of meat, usually with veg. A huge plate of pasta (250g dried) is my dinner at least 4 times per week. Is there anything more than a hunch that 'spices' could be a problem? So many food items I buy have these type of things in them but I have been relying on the labelling rules telling me if anything is derived from gluten ingredients. I had actually been ignoring the gluten free foods directory because finding food that is logically gluten-free and gluten-free according to the lack of gluten in the ingredients seemed so simple. I feel I should make a distinction between gluten-free because the label says gluten-free and gluten-free because of an educated reading of the ingredients. Most of the food I buy according to the latter.
  15. An example of the kind of thing I notice: I got some rice cakes with a chocolate and caramel favour. I checked the label and it said suitable for celiacs, but the ingredients list glucose syrup (from wheat). I have no idea if I can eat this or not, but I always go for safety first. If wheat-derived glucose syrup is harmful, perhaps it is getting into my system from another product which hasn't labelled the ingredient as wheat-derived. But I was told that in the UK they must label it. I have been eating products with maltodextrin, as a search of these forums and elsewhere told me that it is safe.