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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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Tigger18

Eating Just Vegtables, Fruit And Meat

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Hi Everyone!

I was diagnosed back in June and have gained a lot of weight since then. I never lost weight due to Celiac, I was asymptomatic and steadily gained weight for about six months (35 lbs) before I was diagnosed. I was having many celiac symptoms and had 3 positive blood tests but my gastro still did not want to biopsy because he was convinced I couldn't have celiac because i was not losing weight. FINALLY the biopsy was done and was positive.

Anyway, I would very much like to lose weight because I am unhappy at my current size. However, I just can't seem to eliminate rice and corn from my diet. I would love to eat just vegetables and meat like people suggest but I honestly don't know what I would eat.

I am 20 years old and in college so it is hard to cook a good lunch and dinner everyday. I was a vegetarian for 10 years so adding back in meat has been hard, but a necessary challenge. Since it is hard for me to eat meat, the only way to get myself to consume it is by having turkey or chicken in a rice bread sandwich. Basically I'm saying it is hard for me to eat meat without incorporating a fattening grain in some form.

If you eat rice and corn but monitor your calorie consumption to the point where you should be losing weight at a healthy rate, shouldn't you lose the weight despite the rice/corn?

What is a typical day of eating in the life of someone who avoids rice and corn and typically eats meat, vegetables and fruit?

Sorry for the long post!!!

Thank you!!

-Dana

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Hi Dana! Welcome to the board!

I, too, need to lose weight. I am doing weight watchers, kinda....LOL! One if the biggest things is cutting back on sugar, since you are already pretty grain free, right? I don't think rice is bad (fattening) if you are having brown rice, and not too often. I think you should be find with ONE sandwich a day. Then how about stir fry for dinner? There is some great gluten-free cereal out there, and you could do that for breakfast. Or just fruit!

If you are counting calories, the surgars and fat will be what to watch in your food. So by just eliminating high cal, high fat, then you will take in fewer cals.

There are meals, like Thai Kitchen, that are gluten-free, and you just add hot water! They have rice noodles, so if you are avoiding rice, then that might not work, but if you need a quick and easy college meal, those are great!

I am sure you are probably sick of salads, but you can do fruit salads, gluten-free pasts salads, and regular lettuce salads.

And adding nuts, nut butters, beans, and some veggies, will add protien, so you don't have to eat so much meat. I was once a vegan, so I understand your weird feeling about eating meat again!

Welcome to the board! TiffJake

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Hi. I don't eat grains at all. Here's an example of my day's food intake:

BREKKERS:

2 or 3 poached eggs over sauteed veggies like chard, beet greens, asparagus, etc.

OR

scramble with onions, brocoli, etc.

(in other words, veggies and eggs)

LUNCH:

meat rollups. Okay, lunch meat is not the best meat, but it's organic and gluten-free, and I'm new back to meat as well, so it's a good compromise. On it I put mustard, sometimes raw sauerkraut which is really great for your skin and your bowels, avocado, onion, lettuce, whatever you like.

(in other words, meat and veggies)

DINNER:

salmon or hamburger patty or chicken or grass-fed beef or something

and veggies --

OR

protein source (see above) and salad.

Now granted, all day long I'm also eating trail mix that I make at home from walnuts, sunflower seeds, dried cherries, raisins, prunes, figs, etc. I also snack on apples with almond or walnut butter; bananas; and more meat rollups.

The interesting "problem" with the diet is that we're used to feeling "full" or some kind of starchy pasta type full. You can handle this by eating sweet potato, though I eat very little of it at this point (makes good french fries) and making winter squash soups, or "cream" of cauliflower soup type things. You get used to having the feeling of full being different - more like a lack of hunger than a sensation of full.

When I started on this diet, I was losing 1/2 pound a day, probably - well, that is with also having zero sugar - I was only using stevia. For a while I went off fruit altogether to try to kill off yeast, and that took the weight off even faster (Body Ecology Diet) - but the goal there is to kill yeast and then get back to eating fruit and such.

To me the challenges are feeling bored after a while - not having things to "soak up sauce" like we're used to (though spaghetti squash works there), and eating out. Eating out i just get a piece of fish grilled with salt and pepper on top of a huge salad. I actually like it, but sometimes the wait staff look at you funny.

I've had really good luck with this. Oh, it also includes not eating beans, and obviously no dairy. the only milk substitute without beans/grains/or dairy is almond milk. It's pretty good, though once you're off grains, what would you eat it on (besides tea lattes)? Watch for gluten - pacific makes gluten-free.

You can ask me more if you like. I did just get back from vacation in Montana where I ended up cheating on the grains thing a bit (in the form of rice milk tea lattes - which meant I was also cheating on the sugar), and it did not adversely affect me - so it's not like I lost the ability to digest the stuff. Now that I'm home, I need to get back on track.

If you have a library near you that has the book "Paleo Diet for Athletes", you might check out the part where it shows the vitamins and minerals and which foods they're richest in - almost exclusively, it's vegetables. Most of the book is annoying and about hard core athletic training, but the part about the nutri3ents was interesting. I should just dig it up and type it out for you. I'll do that this weekend. So not eating grains, though against the "grain" of what most folks think is right, is probably not too dangerous, so long as you're making sure you're eating really intelligently.

-Sherri

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I would like to echo the other posts here and just say that eating lots of veggies is the best thing you can do! Eggs are another thing to try if you don't have a hard time with them, cuz they're great with a lot of things! My favorite is scrambled with veggies and salsa, served with some hash browned potatoes on the side.

To keep yourself from feeling "starving" all the time, eat proteins (I love munching on a handful of nuts every so often) and drink LOTS of water (like, at least 8 cups). That helps me to feel less hungry throughout the day. I carry a water bottle around with me to help me hydrate throughout the day rather than just drinking at meals.

Soups are another great filling meal. Even just a chicken soup with veggies in it is good. I got the idea from the board members here to buy chicken legs (which are so cheap!) and make my own broth. It's lasted several meals, and is so good! I also have a GREAT butternut squash soup recipe if you want! Oh, but it uses milk. Don't know if almond milk would work...

Oh, and the Blue Diamond brand of almond milk is wonderful! I always have a carton of the chocolate milk in my fridge. I love to put it in the blender with some ice for a great smoothie-like drink, or just drink it with my meals.

I think the key for you is just to find balance in making sure you're eating all of the foods you need to eat to feel satisfied and healthy. Good luck to you!

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Unfortunately for many of us, eating starches like rice and corn causes us to eat too much. It makes your blood sugar high, which causes you to produce a surge of insulin, which then causes your blood sugar to drop quickly and go too low. That stimulates you to eat again. It is a terrible, vicious circle. Not only that, but grains are very addictive. To me at least, it is hard for me to control my portions.

I strongly recommend that you look into a paleo diet. And I recommend the cookbook called "Garden of Eating". Granted it wasn't easy making the transition but now that I have it is SO much easier to maintain my weight (and even lose). I'm not battling terrible hunger and blood sugar issues.

If you can't find it in yourself to give up those starches then you should work hard on increasing your protein consumption. Eat more eggs and meat. Protein causes you to produce more CCK and PYY hormones which turn off the appetite. Google it, there has been some research about those very recently.

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What is a typical day of eating in the life of someone who avoids rice and corn and typically eats meat, vegetables and fruit?

I do a lot of grilling, stir frying, and making of big stews in the slow cooker. Slow cookers are cheap and probably okay in dorm rooms. If a hot plate is allowed, get one. Just remember your very distant ancestors made this diet work in a cave over a cook fire, so you can probably do it in college. :) The Grain-free Gourmet is a decent cookbook (love the apple harvest stew) and there are also some recipes in the Paleo Diet and the Paleo Diet for Athletes. Go easy on the nuts if weight loss is a goal.

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I'm following paleo diet, which is pretty close to just fruits, veggies and meat.

I make a lot of Thai curries, I start with curry paste (made from garlic, chilis and what not) I get online. Then I add veggies and meat (usually chicken). I eat it like a stew or serve it over steamed broccoli. Coconut milk is an important ingredient to have onhand.

The other staple is chicken. I get a whole one, butterfly it and put a delicious spice rub on it, then I broil it. Fantastic!

And I do a lot of pork roasts. Again, I use a rub and cook them in the oven at low heat for hours and hours.

For breakfast I often just have leftovers. But sometimes I make "sweet omelets". Basically I take eggs and combine a bit of sweetener (I deviate from paleo and use artificial sweetener) and add spices and maybe some nuts and raisins. My favorites are: Faux Cinnabon (tons of cinnamon, raisins, maybe nuts like almonds). Or one made with fresh nutmeg and maybe topped with lemon curd (an egg custard).

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Nancym, could you tell me how you do your pork roast? :)

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Better yet, I have a recipe I can point you to!

This one is excellent. It is a cured pork shoulder recipe from the executive chef at The Fish House, fantastic restaurant in Vancouver, CA.

And here is a greek rub that is good on everything: http://bbq.about.com/od/rubrecipes/r/ble51205b.htm So far I omit the cornstarch and boullion (didn't have it on hand) and the cinnamon/nutmeg. This I just rub onto whatever I'm cooking (roast, chicken, etc) and I don't marinate or wash off (like you would a cure). So if you wanted a pork shoulder roast, you'd follow the directions in the other recipe for cooking times and temperature, but use this rub.

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Thanks! That rub looks good. I'll omit the oregano (don't care for it) and use potato starch in place of the cornstarch.

I have a pork roast in the freezer, and I plan to try it this way--thanks again :)

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Let me know how it comes out!

I bought a turkey breast last night. I'm thinking... a rosemary heavy rub. Or actually, maybe I'll brine it overnight.

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Guest AutumnE

I dont count calories at all and am losing very fast at 3 to 4 lbs a week. Some weeks are nothing but I figure its my body adjusting to the weight loss. I cut out grains, potatoes and corn. No beans (including peanuts) and I'll be cutting out dairy also soon. Just any kind of veggies (besides listed) meat and fruit as much as I want. When I add in potatoes, grains or dairy weight kinda comes to a stand still.

I hate counting out all the calories so its easy and cheaper than all the processed food. Plus its the only kind of gluten free food dh likes. I cant do eggs I get horrible gas from them. Dh appreciates when I avoid them ;)

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Thank you so much for all of the replies!!!

Sorry it took me so long to respond, I didn't have an internet connection in my new apartment yet!

I have so much to read now, thank you! I think I will go to the bookstore tomorrow and get a paleo diet book!

What do you guys think about "healthier" grains, such as; buckwheat, quinoa (my new fav) etc? Should I avoid them too?

If i count my calories and still have some grain in my diet (rice and quinoa mainly) shouldn't i still lose weight despite the grain just from consumer fewer net calories?

OK, one more question :)

I was a vegitarian for years and eating meat is hard for me, but it is time to step up to the plate! I am a baby when it comes to handling raw chicken/fish etc. and cooking it. Do you guys know of any precooked fresh or frozen chicken or fish that is gluten free that I can simply heat up? Do have any suggestions of where to buy and quickly prepare it?

Thank you!!!!!!!!

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I was veggie for sixteen years, and recently started eating meat again. I started with lunch meat. I get Applegate Farms.

While I was veggie, i cooked for hubby who wasn't veggie, so I'm used to handling raw meat...and my dog eats raw meat as well, so there's that.

I don't know about cooked stuff, other than lunch meat and hotdogs (both not exactly the "best" when it comes to meat).

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The reasons for not allowing grains on the Paleo diet is that they include lectins which bind to nutrients and they tend to be antigenic (cause autoimmune responses). If you're going to follow paleo then those aren't allowed. However, I find I'm ok if I have an occassional grain treat. Although corn is really not good for me, it usually makes me pretty sick.

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What do you guys think about "healthier" grains, such as; buckwheat, quinoa (my new fav) etc? Should I avoid them too?

Buckwheat is my favorite. I find that it doesn't cause me any weight gain or blood sugar spikes like other grains do. I eat mostly fruits, veggies and meat with some dairy and nuts thrown in. Buckwheat is very high in protien and fiber.

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I cut out grains, potatoes and corn. No beans (including peanuts) and I'll be cutting out dairy also soon. Just any kind of veggies (besides listed) meat and fruit as much as I want. When I add in potatoes, grains or dairy weight kinda comes to a stand still.

I was thinking of going on a vegan diet, then I realized I wouldn't get enough protein becuase I can't tolerate beans or grains. My weight starts creeping upward! I was back on vegetables and fish and no dairy. Fish gets tired quick so I cracked and bought some red meat (lamb, liver) but I added potatoes this week and my weight did not budge! Well, at least I didn't gain. I need to lose 40 pounds. Since I went gluten free in August I lost a big 4 pounds. I have to say I'm not very active recovering from a broken ankle though. This week I'm giving up the potatoes. I was also cheating eating cheese...I love cheese.. If the potatoes don't work, I'll give up the cheese too...

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I'm confused. So many of you say you are avoiding corn and potatoes. Aren't they vegetables, not grains? *lost*

I need to get on the bandwagon and lose a LOT of weight. :( Sounds like you guys have a good way of doing it, I'd just like to do it *right*.

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I don't eat potatoes because they are a nightshade (along with peppers, eggplant, tomatoes, and tobacco). They don't agree with me, AND they suck calcium out of your bones to digest if need be. So unless you eat them with calcium rich foods, look out.

I don't eat corn because it's virtually worthless. It's one of those veggie/grain type foods, depending on when you get it for eating. Sweet corn is considered a veggie, field corn might be what they call the "grain". Nonetheless, corn is a grain or if eaten as a vegetable, is just high in sugar.

I'm not trying to lose weight, but that's why I avoid those two. They are also both high allergen foods - corn more than potato. Corn, dairy, soy, wheat, nuts...

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I don't eat potatoes because they are a nightshade (along with peppers, eggplant, tomatoes, and tobacco). They don't agree with me, AND they suck calcium out of your bones to digest if need be. So unless you eat them with calcium rich foods, look out.

I don't eat corn because it's virtually worthless. It's one of those veggie/grain type foods, depending on when you get it for eating. Sweet corn is considered a veggie, field corn might be what they call the "grain". Nonetheless, corn is a grain or if eaten as a vegetable, is just high in sugar.

I'm not trying to lose weight, but that's why I avoid those two. They are also both high allergen foods - corn more than potato. Corn, dairy, soy, wheat, nuts...

I didn't know that about them leeching calcium. That's a bit scary! *sniffles* But I *like* potatoes. :(

Maybe I can make it a rare treat thing instead of a regular thing like it is now.

It's scary what I don't know about nutrition.

Makes sense on the corn, though.

Thanks! :)

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I've been reading how B12 deficiency is common among Celiacs, and that it is very important for proper utilization of proteins, carbohydrates and fats. So I'm wondering if this has something to do with why so many on this board seem to find it difficult to digest beans, grains, and generally high carb and/or high fat foods. The one exception may be meats, which of course would also supply some B12. So maybe when you eat meat you have the B12 to go along with it and deal with the protein content, but a general lacking of B12 would spell trouble for those other foods.

Does this make sense?

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Sure sounds possible. I was getting B12 shots, but then my B12 tested through the roof - plus, they weren't helping with my fatigue anyway. I do take sublingual tablets that are HUGE and have folate...the pills aren't huge, the B12 is in huge amounts -- just to be sure.

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I don't think it's necessary to remove all grains (if you're not intolerant of them), but portion size is *crucial* and nutrient density is as well. Rice bread... isn't a winner. It's got a lot of calories without much nutrition, and it's mostly simple carbs that spike your blood sugar, leading to a crash a little while later. Not a great thing when trying to lose weight. Corn tortillas are better, as they use the whole kernel of the corn, though I'd go easy on those as well. The more nutritious grains you mention - quinoa and buckwheat (and millet), have a good mix of fat/protein/fiber that - IF used in moderation - I think can be fine.

BUT it's hard, in today's world, to know what moderation is. Have you ever measured out a cup of cooked rice? It's WAY smaller than you'd think! I would *definitely* ecourage you to get a scale and measuring cups and measure portions for a while to get a feel for what portions REALLY are. I found it very useful in understanding how much I eat and how much we fool ourselves about how much we think we eat.

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I might add that if you're eating the paleolithic way, you need to be careful that you're getting adequate calories. Over time, if you're eating less than your BMR, your metabolism will slow down to compensate, making weight gain inevitable if you ever start eating more.

Just a thought. I know that when I eat paleolithic-ally, I barely consume 1000 calories a day.

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    • I am sorry that I was not clear.    I only mentioned  your diagnostic background, not to discredit you, but because without any lab results (other than a positive gene test), how can you be sure that gluten (shampoo containing wheat protein) was the actual culprit (not a guess) of your symptoms?  It is common for celiacs to receive follow-up antibodies to monitor their dietary compliance.  This is not perfect, but it is the only tool in the toolbox for now.   My husband has been gluten free 12 years prior to my diagnosis.  He went gluten free per the poor advice of his GP and my allergist.  So, I am not trying to discount your diagnosis at all.  I am just trying to see if other lab tests (e.g. liver tests that were elevated previously for you when you were still consuming gluten) were measured after your shampoo exposure.   I am curious because I have had issues over the last year.  I was glutened last January, had the flu, a tooth infection, a cold and a tooth extraction, three rounds of antibiotics (verified to be gluten free) within a month or so.  Like, you, I am very careful.  I have no idea as to how I was exposed.   The last time I ate out was a year ago and even then it was at at 100% gluten free restaurant.   My hubby did not have any symptoms at this time.  He is like my canary.    I went to my GI and my DGP IgA was off the charts even some three months later.   My celiac-related symptoms diminished in three months, but I struggled with autoimmune hives for six.  My GI offered to do an endoscopy in the summer.  Instead I chose to follow the Fasano diet.  I still was not feeling well.  In December, my antibodies were 80.  They were either on a decline or they were increasing again.  I opted for the endoscopy.  My biopsies revealed a healed small intestine (you could see the villi on the scope too).  But I was diagnosed with chronic gastritis and had a polyp removed.   So, all this time I thought my celiac disease was active, but it was NOT the source of my current gut issues.   Again, my apologies.  I just wanted to know how you know for SURE that hydrologized wheat protein from someone else’s shampoo and conditioner could reach your small intestine to trigger an autoimmune reaction.  Maybe, like me, Gluten was not the actual culprit.    
    • The reason I think it was the shampoo? Process of elimination. Our house is almost entirely gluten free (except for this shampoo which slipped through the cracks until I read the ingredient label). My husband has bread that he eats at lunch, but he practices something that resembles aseptic technique from the lab when he's making his sandwiches. He's been doing this for years now and I've never been glutened from within my home. The previous week I hadn't eaten out, I cooked all my food, I don't eat processed food and I never eat something from a shared facility.  Usually if I get glutened it's a single dose sort of thing and it follows a very predictable course, to the point where I can estimate when I got glutened within 24 hours of when it happened. However, this time, I was feeling achy and arthritic and moody for about a week before it got bad enough for me to recognize it as the result of gluten exposure, at which point we went searching and found the shampoo (and conditioner, which does leave more of a residue than shampoo), which he immediately stopped using. Within three days I was feeling back to normal (which is the usual course for me).  Sure, it could have been something else, but I know how sensitive I am, and, as silly as it sounds, it was the only thing that made sense. The other thing you said: You're correct, mine was not a rock solid celiac diagnosis, but I have no doubt that gluten is the problem. I was SICK. I went through two different gluten challenges in an effort to get a more straightforward diagnosis during which I was a barely functioning human being. Consuming gluten may not have given me blunted villi or elevated antibodies, but it did inflame my gut, and actually started to damage my liver. If you look at my diagnosis thread, I had elevated liver enzymes, which have been correlated with celiac disease in the past. There was no alternative explanation for the liver enzymes, he checked EVERYTHING.  I too am a scientist and I have spent a lot of time with the literature trying to make sense of my condition.  https://www.ncbi.nlm.nih.gov/pubmed/26150087 I also have no doubt that gluten was damaging my intestines in some way, as any prolonged gluten exposure in the past has inevitably been followed by a severe FODMAP intolerance that goes away once I've eliminated the gluten and given myself a month or so to heal.  I also had a very fast diagnosis following the onset of symptoms (~1 year) so it's possible that the disease never had a chance to manifest as full celiac. I wasn't willing to eat gluten long enough to find out. As a result of my diagnosis, hazy as it was, I am *meticulously* gluten free. It is not a fad for me. I don't occasionally cheat. It is my life, for better or worse. All of that being said, I'm not sure what my diagnosis has to do with your question. You say you're not trying to be rude, but when you bring up my diagnosis in a thread that has nothing to do with diagnostics, it seems like you're trying to undermine the validity of my disease or the validity of my input in this forum. If I'm being hypersensitive, I apologize, but that's how you came across on my end. I'll admit that the fact that my diagnosis wasn't more straight forward does make me a bit defensive, but I promise that even if I didn't have a solid diagnosis, I interact with the world as though I did, and I'm not out there giving people the wrong idea about celiac disease by not taking it seriously. If there was a connection between your question and my diagnostics that I missed I would appreciate you giving me the chance to better understand what you were asking. 
    • I am just curious.  As a scientist (and I am not trying to be rude), how can you determine if hydrologized wheat protein from your husband’s shampoo was actually the culprit?  If I recall at your diagnosis, you were seronegative, Marsh Stage I, gene positive,  but your doctor still  suspected celiac disease.  You improved on a gluten diet.  Other than observation, how do you really know?  Could it not be something else that triggered your symptoms?   I firmly believe that even trace amounts of gluten (under 20 ppm), can impact sensitive celiacs.  But traces of a protein within a shampoo from someone else’s hair that was rinsed?    
    • I also can't have dairy but through a series of experiments and a lot of research I think I've pinpointed my problem. It may or may not be the same for you, but I thought I'd share.  There are two kinds of beta-casein protein A1 and A2. We'll call A1 "bad casein" and A2 "good casein". The two proteins differ only in a single amino acid, but this is enough to make it so that they are processed differently in your guy. Bad casein is actually broken down into a casomorphin, which is an opioid peptide. That does not mean that milk gets you high, or is as addictive as heroin, or anything like that, it just means that it can interact with opioid receptors (which the gut has a bunch of). It's worth noting that opioids cause constipation due to their interaction with the opioid receptors in the gut, and that a lot of people feel like cheese and dairy slow things down, but any connection between the two is pure speculation on my part at this point.  Now here's where things get weird. The vast majority of milk cows in the western world are derived from Holstein-like breeds, meaning black and white cows. In a few select places, you'll see farms that use Jersey-type cows, or brown cows (Jersey cows produce less milk than Holsteins, but many connoisseurs feel it's a higher quality milk, particularly for cheese).  Holstein-like cows have A1 and A2 casein (bad and good), however, Jersey-type cows only have A2 (good casein), unless their genetic line involved a Holstein somewhere in the past, which does happen.  A company in New Zealand figured out how to test their cows for these two genes, and selected their herd down to cows that specifically produce ONLY A2 (good) casein. You might have seen it in the store, it's called A2 milk. Some people have had a lot of luck with this milk, though it still doesn't solve the problem of cheese.  I have suspected, due to trial and error and a few accidental exposures, that I have a problem with A1 casein, but not A2. In line with this: I am able to eat sheep and goat dairy without any difficulty, so at least I can still enjoy those cheeses! I am also fortunate because I'm apparently not too sensitive, as I can still eat cow-milk butter. The process of making butter removes *most* (read: enough for me) of the casein.  However, if I eat cow cheese or a baked good with milk, I get really sick. It's a much faster reaction than if I get glutened. Within minutes I'm dizzy and tired and my limbs are heavy. I have to sleep for a couple of hours, and then, over the next couple of days, I'm vulnerable to moodiness and muscles spasms and stomach upset just as though I'd been glutened (though the brain fog isn't as bad). I actually haven't tried A2 milk yet, mostly due to lack of availability (and motivation, I don't miss milk, I miss CHEESE). However, last year, when I was getting ready to go on a trip to Italy, I had a thought. Once, in the recent past, when I'd been testing dairy, I'd had a slice of parmesan cheese. Miracle of miracles, I was fine. I didn't feel a thing! I was so excited that I ran out and got some brie to eat as a snack. That did not go so well... Turns out parmigiano reggiano is made from the milk of the Reggiana variety of cow which is, you guessed it, a brown cow (they say red). I did a little more research and found that dairies in Italy predominantly use brown cows. So I decided to try something. As some of you may know, Italy is something of a haven for celiacs. It's one of the most gluten-free friendly places I've ever been. You can say "senza glutine" in the smallest little town and they don't even bat their eyelashes. You can buy gluten free foods in the pharmacy because they're considered a MEDICAL NECESSITY. If travelling-while-celiac freaks you out, go to Italy. Check out the website for the AIC (Italy's Celiac society), find some accredited restaurants, and GO NUTS. While I was there, I decided to see if I could eat the dairy. I could.  Friends, I ate gelato Every. Single. Night. after that. It was amazing. Between the dairy being safe for me and the preponderance of gluten free options, it was almost like I didn't have dietary restrictions. It was heaven. I want to go back and never leave.  So that's my story. Almost too crazy to believe.  TL;DR: Black and white cows make me sick, brown cows are my friends.
    • I'm a scientist, and I did a little research into the study. Looks valid and it was published in a respected journal.  http://www.gastrojournal.org/article/S0016-5085(17)36352-7/pdf The science looks solid. As someone who didn't have a super clean cut diagnosis before going gluten free, I'd love to see something like this become available. Then again, there's no doubt in my mind that I can't have gluten, so any additional testing would be purely academic. But like I said, I'm a scientist. I can't help myself. 
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