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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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stri8ed last won the day on August 15 2016

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  1. I feel you. It took me quite a while to get a handle on my situation. I found keeping a daily log (Google-Docs Spreadsheet) of my symptoms and reactions along with my food intake, was extremely helpful in discovering patterns and correlating the symptoms with specific foods, and eliminating them. There is actually a test which can measure the degree of intestinal permeability (leakiness), it's called the lactulose mannitol test. However the science is still young, so not many doctors will perform it. I think a good way of determining if your symptoms are due to a leaky gut, is by trying new foods. Given that you must ingest a food prior to become sensitized to it, it stands to reason you should have no reaction to a food you have never consumed, assuming the reactions are indeed caused by leaky gut immune sensitization. Honestly, I would not expect the average GI doc to be very familiar with (non IGE-mediated) food sensitivities. Although that may be changing. I suspect the GI's that specialize in celiac disease are more likely to be familiar with such ideas. Good luck.
  2. Gotcha. Yea, dried fruit (figs, dates, apricots, prunes), White rice, Mackerel, chocolate, nuts, Oils (coconut, olive, etc..). And again, having a positive result on allergy test, does not guarantee that you will indeed react to it. The only way to know for certain, is by trial and error. So perhaps you can tolerate more foods than you think. It's hard to say. Some people do better on high-carb, some on high-fat, high-protein. I don't think there is anything wrong with protein. The problem is, when you have compromised gut lining (aka leaky gut), the immune system is susceptible to becoming sensitized to the proteins that "leak" through into the bloodstream, which can ultimately lead to adverse symptoms. Needless to say, I am not a doctor. I am simply detailing what worked for me, and why I think it worked.
  3. I see. It's worth noting that having positive IGE against a particular food, does not guarantee that you will have an allergic reaction to it. With respect to IGG tests, there is as yet little scientific evidence that it is an accurate measure of one's tolerance towards towards various foods. When I did the rotation diet I too had to avoid dozens of foods. But there are many foods out there, if you get creative. (e.g. plantains, taro, lamb, millet etc). Unfortunately I cannot say that I am currently free of health problems. I still have some persisting issues, that are not entirely related to food. I will say, I am definitely better off than I was a few years back, and I can now tolerate foods which I could not a few years back.
  4. Hi, I did not end up pursuing the elemental diet at all. The main reasons where the financial cost, and the fact that it's not sustainable. Yes, that's correct. Rotation diet means eating different foods on different days. The goal being, to avoid repeatedly exposing the immune system to a particular food, in the hopes that it will not become sensitized to it. It's hard to believe you have an IGE allergy to everything. Are you sure it was not IGG? IGE allergies can be life threatening due to anaphylaxis, and the symptoms consistently respond to Anti-Histamines. I recently came across an old paper on rotation diets, which looks very informative - https://www.ehcd.com/pdf/rotationaldietinfo.PDF
  5. As the others have alluded to, gluten sensitivity is not an allergy, which means it cannot be detected using the transitional means. That being said, there is growing research and many MD's who are beginning to acknowledge the many adverse effects gluten can have on susceptible individuals. I suggest you encourage the dad to read up on the latest research on gluten sensitivity. If you are seeking out a doctor, your best bet may be a functional MD (I have seen one in Chicago who was well aware of gluten sensitivity). A good recent article on this - http://www.marksdailyapple.com/is-gluten-sensitivity-all-in-your-head/ Be sure to read the comments.
  6. Hi. What I ended up doing was as follows: I Began a 4 day rotation diet, with an emphasis on keeping the protein content low. More specifically, For each food on the rotation diet, I limited the protein content to 15 - 20 grams (See here for why). As it turned out, I was still reacting to some of the foods on my rotation diet. But since I was rotating my foods, and thus not experiencing symptoms constantly, I was able to better identify which foods specifically where triggering the symptoms and remove them. The basic approach was this: Identify which foods you are currently reacting to, and eliminate them from your diet. Using new foods which you can still tolerate, begin a four day rotation diet. The purpose of this to prevent further sensitivities from developing to the new foods you are eating. Once the symptoms have receded for a while, and you are not reacting to the foods in your diet, you can discontinue the rotation diet, while still avoiding the foods that you previously reacted to. Over time, by avoiding the problematic foods for long enough, eventually the immune system will "forget" them, and you will be able to tolerate them again. In my case this took 1-2 years of avoidance. That's what worked for me. Back then I thought I may never be able to eat many foods again. But I was pleasantly surprised to discover that after a long period of avoidance, I can now tolerate those foods again. Though I still avoid gluten, since I suspect that's what caused the initial problems. For reference, here are the symptoms I would experience after reacting to a food: Brain Fog Sweating Muscle Twitching Blurred vision Burping/bloating & stomach pain. Sinus pressure. Intense irritation & depression.
  7. If you are referring to non IGE-mediated food sensitivities, there are currently no tests available which can guarantee correct results. The validity of IGG tests as a measure of tolerance is questionable at best. Unfortunately, the only way to know for certain how you respond to those foods, is by eating them.
  8. Leaky Gut aka intestinal hyperpermeability, is very much a real condition, and there are existing scientifically credible tests to measure the degree of permeability. (see lactulose-mannitol test). Now whether or not various conditions are caused by this, is an entirely different question. While an IV based elemental diet might help identify the GI as the culprit, it's both costly and not sustainable. So I fail to see what is gained. You can just as well do a water fast, and reach the same conclusions.
  9. It may seem overwhelming at first, but like all things, once you do it for long enough it becomes second nature. More importantly, if it works, then it is well worth the effort. I did the rotation diet for a year or so. It took some time for me to get it right, as I still had to identify all the foods I already had problems with, so I could exclude them from the diet. The rotation diet actually helped me identify problematic foods. It seems by not eating the food trigger every day, the symptoms became more acute when I did consume it. Currently, I can eat any of the foods I was previously intolerant to, without experiencing a reaction. It's very possible I could have done the rotation diet for a shorter period of time, with the same results, but there is no way to know. If are are overwhelmed at the prospect of maintaining such a diet, why not implement it for a few weeks as an experiment, and see it helps prevent developing intolerances to further foods.
  10. Been there before. What I found is, identifying and avoiding problematic foods is not enough, as you may start developing sensitivities to the new foods. You need to get the core of the issue: A hyper-permeable (or leaky) gut allows non-fully digested food parts into the bloodstream. These food-parts are large enough to stimulate the immune system, which then may become "sensitized" to them. So as you can see, given a leaky gut, any arbitrary food may over time become problematic. The solution that worked for me is implementing a 4 day rotation diet. It seems there is a certain threshold of antigens which the immune system will tolerate before sensitization occurs. So the idea behind a rotation diet, would be to keep the antigen concentrations for a given food below that threshold. Here is an image I copied out of an immunology book, which seems to relate nicely: In my case, I was doing a 4 day rotation diet to avoid developing further sensitivities, and In spite of this, I had developed new sensitivities (primarily to high protein foods). I found what worked for me, is limiting the protein content to 15 - 20 grams, of a given food, on a 4 day rotation. This makes sense when you consider the immune system is primarily stimulated by proteins. Though I suspect for most people, this additional restriction may not be necessary. In my experience, and many others, once you can identify and avoid all the foods you are sensitive to (and prevent new sensitivities), after some time (months/years) you will be able to eat those foods again, with no reaction.
  11. Yes, it is a blood test. However, the basis for using IGG levels as a means for diagnosing food-intolerance's has not been scientifically proven. So you average doctor may be uninterested in, or not familiar with the test. I agree with StephanieL, in that the only reliable way to determine a food-intolerance is by eliminated the food for a few weeks, and then reintroducing it, and observing how you respond. Here is a quote taken from Genova-Diagnostics, a leading provider of the IGG tests: It seems more likely IGG levels simply reflect the contents of your diet, not which foods you are intolerant to. Though, if one has a leaky gut, its quite likely they will have developed intolerance's to many of the foods they are currently eating. This is probably why some people find the test to be "effective".
  12. Yes, it does. I have multiple food sensitivities, including dairy. One of my worst symptoms is depression & mood swings. For me, it usually comes on around 15 minutes after consuming the food, along with muscle-twitching, rapid heart-rate, and overall feelings of "agitation". The best way to find out if dairy is affecting you negatively, is to avoid it for a period of time (few weeks), and then reintroduce it, and observe how you respond to it.
  13. Hi. Having high IGG for a particular food is not a definitive marker of intolerance/allergy. One can have have super high levels toward a food, and still tolerate it just fine. I think its best to look at the test results as a "hint" as to what might be triggering your symptoms. Personally, I would start by avoiding all the positive foods (if possible), and slowly reintroduce the foods one at a time, while carefully observing for negative reactions. I would also consider starting a rotation diet with your new foods, to prevent developing intolerance to them. Doing so has been very helpful in my experience. The reason you are having a hard time finding concrete answers for whats considered high etc.., is because the science behind the method (IGG food allergies) is still lacking, hence the idea to look at it as a "hint".
  14. I had the same issue. I was doing a 4 day rotation diet to avoid developing further sensitivities, and In spite of this, I had developed new sensitivities (primarily to high protein foods). I found what worked for me, is limiting the protein content to 15 - 20 grams, of a given food, on a 4 day rotation. This makes sense when you consider the theory behind "leaky gut". As we know, allergies are developed against proteins, so naturally, the more protein antigens that pass through a hyper-permeable GI tract, the more likely an immune response will develop. It seems there is a certain threshold of antigens which the immune system will tolerate before sensitization occurs. So the idea behind a rotation diet, would be to keep the antigen concentrations for a given food below that threshold. Here is an image I copied out of an immunology book, which seems to relate nicely: Also, Its been shown that following an allergic reaction in the GI tract, the intestines become more permeable (leaky). I can say for certain in my experience, I am more prone to developing further sensitivities soon after I have a big reaction (by eating a big portion of a food I am sensitive to). So that's something to keep in mind.