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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.

Jmg

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  1. Hello One drawback is that there are no guarantees. You may go through the testing process and not get the answer you want or need. I did go through testing after having been gluten free and was stunned when I was told it was negative. By that point I'd gone through the challenge and seen various symptoms return so I thought I'd definitely be diagnosed celiac. The consultant advised me to go gluten free anyway and because I'd good evidence to support that I've not had any problems staying on the diet since then. So it can be done, it just requires a certain mind set, essentially I live my life as if the diagnosis was positive. No exceptions. I think this is where people make a mistake, if it's 'just' gluten sensitivity' then they can make exceptions on special occasions etc. I think that makes it harder to live gluten free because you still have to make choices and judgments about whether to eat gluten or not. For me, it's never an option so I don't have the conversation. Everyone around me understands that as well. Only you can decide on this. I don't regret doing it because I learned more about my bodies reactions but I found the challenge unpleasant as my reaction to gluten had become more extreme after removing it from my diet. You won't gain much for yourself, the answer is still the same and you already have enough info to know you should never eat gluten again, but your kids may gain if your positive diagnosis keeps them monitored in later life. Best of luck!
  2. I look back at photos from a few years ago now and can see the inflammation in my face. I spent decades with my body fighting constantly without my really being aware. Freaked me out when I realised! Few things to think about: If up to 1% of pop are celiac, at much as 6% could be NCGS - further reading here: https://www.celiac.com/gluten-free/topic/117969-non-celiac-gluten-sensitivity-a-resource/ NCGS can present in the same varied ways as celiac - Not just or even primarily gastro related. I get back pain, chest pain, skin problems, eyesight problems, anxiety, depression, balance issues, nerve tremors and twitches etc. etc Try to treat these next months as a special case. Dial your diet back and eat really basic and simple. I lived on omelettes filled with veggies, huge green salads with olive oil and cider vinegar as dressing and a very simple evening meal with maybe some meat and rice. I ate as little processed foods as I possibly could. So try and avoid sauces, anything in a box really. Your aiming to help your body heal and to reduce the amount of ingredients going in to the basic safest foods. Eat clean and healthy and avoid any possible gluten source. Spend a bit of time learning about hidden sources of gluten too. This thread will help: https://www.celiac.com/gluten-free/topic/91878-newbie-info-101/ Final point. You may like me eventually have to live life without gluten and without the comfort of a diagnosis that says precisely why. This is not always easy, but what you learn about your body in the next 3 months of this trial could help you to do this. Keep the diary, note your reactions and hopefully when you see the Rheum in 3 months you'll have conducted your own science experiment and have the data you need to make a good decision. Best of luck Matt
  3. Absolutely nothing to apologise for Awol. I'm sorry for getting on my sugar hobby horse. In any case I'm a dreadful hypocrite, cutting out fruit juice but still indulging cravings for gluten-free cheesecakes and the like I wish I had some advice for you. Bone broth helped me, I think it can help leaky gut, maybe worth a try? Dr Fasano's diet could be another option?
  4. It was difficult yes, but on reflection worthwhile as the gluten challenge confirmed that a wide spectrum of symptoms were all either fully or mostly resolved on a gluten free diet and resuming it saw them reappear. Once you know this it doesn't really matter what blood tests say, you don't want eat gluten ever again, or at least I did't. It sounds like you're happy to go gluten free, you may want to take a look here for some tips: Best of luck, hope you find as much support here as I have
  5. Have you tried making chicken or beef bone broth? Very good healing food for the stomach. Lot's of blogs online with instructions and even the process itself can be quite fun. Try treating these first 6 months on the diet as a special phase to kick start your body into healing. Keep a food diary and note symptoms and reactions. Once you've done some healing you may want to try reintroducing some foods to see if you can now tolerate them. There are lots of accounts on here from people who were in your position who have been able to add more foods once they've had sufficient time without gluten. Ennis can probably help with some substitute ingredients. You can search online as well ie: https://www.bbcgoodfood.com/search/recipes?query=#path=diet/dairy-free/diet/142/diet/143 some of those may work?
  6. I have a similar problem. I feel like a different person these days, as if something broke inside me and I'm no longer as productive or goal oriented I'd be very interested in seeing if the adderall works if you decide to go with it. No it sounds interesting. I may give that a try I think I have some cocoa and I'm sure I can find hemp protein powder over here.
  7. 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
  8. Sorry it probably did read like that but I was just rambling! Ignore me
  9. It looks insanely good. First time I've wished I was back in London for ages Omg I have to leave the thread I've not eaten yet and now I crave steak
  10. I'm sorry that I can't lay my hands on it now but I did read a peer reviewed study on morbidity rates amongst non gluten-free compliant celiac patients that said that 1 slip up per month was linked to quite a scary increase in risk of serious complications up to and including cancer. That's not to say that will happen, just that there are potentially serious consequences for celiacs that don't conform to the diet.
  11. One thing that struck me when I lived in the States (pre gluten free) was that much of your supermarket bread wasn't great and it seemed very expensive in comparison to the other foods in my grocery trolley. It took me awhile to realise that the bread in the UK was subsidised via EU common agricultural policy which accounted for the difference in price. It didn't explain why the bread wasn't so nice though. Especially when bread from bakers etc was lovely. I wondered if it was to do with giving it a longer shelf life given the distances it needed to cover, or maybe there was just a difference in taste preferences between our respective countries. If its any consolation your meat was much cheaper and the cuts were HUGE compared to the UK. Although I did worry about the antibiotics I'd be eating along with it .
  12. When this was introduced there was very little gluten-free food available and it could be inordinately expensive for someone on a low or regular wage. These days there's a lot more choice and although you pay a premium for gluten-free it's no longer massively more expensive, unless you're eating more of the processed gluten-free substitute foods than you really should. Our health service is overstretched and short of funds and although I sympathise with those who are currently relying on this service I don't think in these circumstances the subsidy is defensible any longer.
  13. Hope you're feeling better soon Awol On fruit juice this: is how I feel. Orange juice is marketed as one of the healthiest things you can have but the reality is that it's a concentrated dose of sugar that hits the bloodstream without any fibre to slow down digestion. Try eating 5 oranges and you'll give up quickly, but you can easily drink the juice from them and more. Fruit juice causes a spike in insulin which can lead to a sugar crash. Used to happen to me mid morning till I stopped drinking fruit juice. It's not even that high in Vitamin C, if you're eating some veggies each day you probably have all you need of that in your diet already in any case. Now I have fruit juice on special occasions, its no longer a regular part of my diet. To be honest when I do it often tastes unbearably sweet and I'm tempted to water it down. A habit worth breaking in my view.
  14. Hi James, I make my own broth/stock from both chicken and beef. I can't answer the technical questions but on this: I think the concept is sound. A lot of people who are interested in the health benefits of broths and stocks lack the time or inclination to prepare them themselves. I could see people being interested providing that they were reassured on the quality of the ingredients going in, the manufacturing process itself and critically that dehydrating wasn't severely impacting on the health benefits. For that I think you'd need to include a little science in the marketing. For this community you'd also need to ensure and stress that there was absolutely no gluten involved at any stage. Best wishes Matt