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About mattthom77

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  1. It's been 4 months now since getting diagnosed and starting on the gluten-free diet. When I first had the TTG blood test it came back as 33. It's 4 months later, and I've still been having all the symptoms so I went back to the doctor and he did another TTG test and it came back 47. He said that I've still been consuming gluten. This shocked me because I have done so much reading and been very strict on my diet. For the last month and a half I've not eaten out. I've basically only eaten meats, vegetables, nuts, rice, and fruits. My vitamins are all gluten-free, my toothpaste, shaving cream. Two questions: What does that 47 indicate? And what hidden gluten could it possibly be? Now I've tried to really up the bar on any possible cross-contamination, but the 47 seems high enough that I'm getting a gluten ingredient, not just some iota of cross-contamination on a rare occasion. Is that true? Also I was eating a lot of gluten-free processed products, and eating out when I first started on the gluten-free diet. It seems like the 47 is high enough that I am still consuming gluten. It seems like it wouldn't be so high if my stricter diet over the past month or two solved it. I just want to feel better and get my life back as soon as possible. Thanks for any help.
  2. And my weight hasn't stabilized yet. Since my last post I have lost another 3.5 pounds, for a total of losing 10.5 pounds in the last 11 weeks. For the past 4 days, I have been counting my calories and weighing everything that I eat, and making sure that I am eating over 2,000 calories a day. Since I started making sure I was eating at least 2,000 calories my all-time lowest weight has gone down a half a pound. And I have not been eating dairy for about 1 month. Thanks for the replies.
  3. I was diagnosed with celiac disease just over 2 months ago. TTG came back positive(32) and Marsh I on endoscopy. March 25th I started the gluten-free diet and believe that I haven't eaten gluten since. I've tried to be very strict, watch cross-contamination, and read lots and lots of articles to avoid possible "hidden" forms of gluten. Now I know that none of you are doctors but I was wondering if anyone had a similar experience that might be a help to me. I am 27 years old, 6' 2" and have weighed about 137 pounds since I was 16. In the last 11 years, the absolute lowest I've seen my weight is 135, the max is 140. I was hoping to gain weight now that I got off gluten and hopefully healing that digestive tract. I was a little bit disappointed when I hopped on the scale a month and a half into the diet and I weighed 133 pounds. I had lost about 4 pounds. But I didn't think anything of it until yesterday(2 months and a week into the diet) and I weighed 130 pounds. I've lost 7 pounds in the last 2 months, which may not sound like a lot but 130 pounds for a 6' 2" guy is pretty skinny and I'm worried that I might lose more. I've heard of people losing weight because of celiac(and I assume that's why I've always been really skinny), but I've not heard of people losing weight after starting the gluten-free diet. Also, my stomach still will often feel achy right under the ribs, and feel full. And the fatigue, "brain fog," and muscle weakness haven't gone away yet either. Any thoughts? Thanks.