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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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Finally@45

Corn Sensitivity

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I searched 'corn sensitivity' on this site and I see it comes up ALL the time and people have to be reminded that corn sensitivity is definitely not the same as Celiac disease. I had to get into a few debates myself in order to let go that there must be some connection.

I made Bob Mill's gluten free cookies the other day and I was unable to move from the gut pain that almost immediately started. At first I thought, "Couldn't be..." Then I had some more many hours later, and I had the same reaction. Hours after all of that, I had a bad bout of the big D. Yet, I couldn't narrow anything down in my diet that contained gluten or was otherwise unsafe.

My throat swells up whenever I have carmel color. I get terrible urinary/bladder tract infections if drink anything with corn syrup. (Easy one to let go actually.) I throw up popcorn if I have it on an empty stomach, so I normally avoid it.

After those darned cookies, I'm thinking "Ok, go ahead and go corn free--they weren't THAT good!"

So now I'm on a mission to go corn and gluten-free.

My question: I keep hearing about the Caveman diet and that it significantly reduces all grains. Has anyone tried this and found success without other side effects? I can't help but wonder if I'd eventually become deficient in something and then cause some other problem. I think [not know] I'm digesting rice just fine, but I can't see having rice every single day. Quinoa is ok, occasionally.

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Corn gives me the exact same symptoms as gluten. I have read that "corn gluten" CAN cause the same intestinal damage, but whether it can or not, I will never touch corn again.

BUT - if your throat swells up when you have caramel color, that is not an intolerance symptom, but a true allergy symptom. You MUST avoid corn, please, because the next time you have it you may get a true allergic reaction and DIE. Don't mess with it. Learn as much as you can about hidden sources of corn. PM me if you want more info.

I haven't gone paleo. I still eat rice. But there are several folks here who can tell you about the paleo diet, and from what I've read, they have no side effects, and are getting all the nutrition they need.

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Corn gives me the same symptoms as gluten does too. I also get bladder issues and yeast issues (female) from corn.

I recently gave up rice and I feel so much better.

It's difficult at first but maybe trying grain free may help you too.

I hope you feel better soon!

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My reaction to corn is the same as gluten. In fact the only grain that I can tolerate is just plain white rice. I feel best on the caveman diet, but I don't do it all the time. I should. But it's so hard for me...so I go in spurts. However, the only cheats from the paleo diet that I do are rice and white potatoes.

My daughter has an intolerance to corn and a pretty severe allergy. We avoid it completely at my house. It is tough to lose another food, but it sounds as if you are not handling corn well?

It's so hard to keep giving things up, as most of us on this forum know so well. But I now understand that our bodies talk to us, and it's important that we listen. Good luck!

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You don't need grains to be healthy! I'd recommend reading Loren Cordain's Paleo Diet book. :) I eat like srall, occasional white rice, potatoes, or sweet potatoes. I feel much better eating very few grains and low-starch.

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Does anyone know, if we have intolerances to certain foods (like corn), would it show up on an allergy test or is it a different type of test we need to get for sensitivities? I had a corn allergy test, that showed up negative (no 'allergy'). But now that I'm reading about cross-reactive foods & intolerances in general I'm not sure.

My doctor didn't have any advice for me (she didn't even know how to order an allergy test!) & just told me to visit here, so here I am.

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Does anyone know, if we have intolerances to certain foods (like corn), would it show up on an allergy test or is it a different type of test we need to get for sensitivities? I had a corn allergy test, that showed up negative (no 'allergy'). But now that I'm reading about cross-reactive foods & intolerances in general I'm not sure.

My doctor didn't have any advice for me (she didn't even know how to order an allergy test!) & just told me to visit here, so here I am.

Sounds like a smart doc to refer you here! :) There are not many food intolerance tests available. Food allergies are different and the do have tests for them. Skin prick testing is probably the most reliable for food allergies. Food intolerances they can test for are lactose intolerance and fructose intolerance. Maybe there are more but I haven't heard of them, so a pretty limited choice. The better test is an elimination diet, and it costs nothing but your time and patience.

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This is definitely depressing and I seemed to have been getting so well, then out of the blue these other symptoms come up.

The doctor had a corn allergy test done (blood test, not the skin prick), with little expectation that it will prove anything. She agrees with a lot of the literature that corn allergy and intolerance tests are not developed to detect corn gluten senstivity and gave me the firm sermon that I'd have to let go of corn too since my symptoms are so severe, particularly since I'm having signs of anaphylaxis with carmel color. She agreed that the reason my symptoms seemed to quadruple all of a sudden is likely because my intake of other grains allowed on the gluten-free diet increased significantly.

I can't remember where I read this, but I do recall that when I was first diagnosed and tried to read every book I could find, that one of the books warned newly diagnosed Celiacs not to go crazy eating the gluten-free products such as the cereals, cookies, breads, etc. because you'd want to deal with one problem first before stirring up another....some Celiacs don't know they are intolerant to multiple grains right away... so take it easy. Well I wish I had listened to that advice now!

As suggested, I'm checking into the Paleo diet and watching the Dr. Osborne videos on YouTube. This is a HARD diet to follow! gluten-free is a piece of cake, no pun intended, compared to grain free. Corn is in so many products and additives, it's crazy. I might as well get a job at Whole Foods, cause that's where I spend my spare time lately.

Certainly a lifestyle change. Eating out isn't bad, at least you can scope the menu in advance and choose other places. But being at a family/friend event and having people look at you weird because you refuse to eat practically everything but fresh, unadulterated fruits,nuts, veges, and meats,is another story. May be easier to claim I'm a healthfood freak. I think some people assume a person who lists multiple food problems is being crazy; too bad.

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BUT - if your throat swells up when you have caramel color, that is not an intolerance symptom, but a true allergy symptom. You MUST avoid corn, please, because the next time you have it you may get a true allergic reaction and DIE. Don't mess with it.

The doctor agrees with you that corn will kill me if I keep trying to eat it. Thanks, you encouraged me to get in with the doctor immediately the day you posted.

Sometimes the things that are most obvious to us in life are the very things we choose not to see!

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May be easier to claim I'm a healthfood freak. I think some people assume a person who lists multiple food problems is being crazy; too bad.

This made me laugh! So true for me too!

A colleague saw me eating a bag of chips the other day, and was shocked! She said, "I'm surprised you eat those!"

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I'm not sure exactly what to say I have. I found out I was celiac, gave up wheat, was better for a few years. I have always loved popcorn, and have always eaten lots of it.

I got better from going wheat free. After a couple of years, maybe three or four, I dared fate and ate some bread. (I just couldn't resist it.) I didn't have an immediate reaction, so I kept eating it. I gradually built up a reaction again. This began first with lots of gas, and then later on the cramping and diarrhea. And of course I had to go off of wheat again.

Then, maybe a year later, I had a sudden full-blown gluten reaction. That for me means terrible cramping, some incredibly painful pooping with yellow poop, that eventually turns into total diarrhea and what seems like a complete emptying of my guts. It takes a while, like an hour or two, but it is then over. Usually. That would be if I have just eaten something at one meal or something like that.

I went to a new GI, as I didn't really have one. I told him I was completely perplexed, as I had given up wheat, gotten much better, then eaten wheat, gotten sick, then given it up again, and gotten better. And then, suddenly, in the last week I had had what I considered to be a full-blown gluten reaction, while I had not touched anything with wheat gluten in it. I did mention that I had been eating lots of popcorn, which was one of my all-time favorite snack foods, and that I had always snacked on it, with lots of butter. Yumm!

Without missing a beat, basically, he said my problem was probably corn, that there was a protein in corn that physically resembled the protein in gluten, and that thus there could be a "cross sensitivity" in some people.

Elsewhere on this site I have read that there is no such thing as a corn "cross sensitivity." But I cannot eat any corn products, whatsoever. And when I do, the reaction I get is not just a food allergy type reaction, where I might get hives. No, it is a gluten-type reaction, where my guts go crazy and I have tons of gas and agonizing poops that turn to total diarrhea.

I don't always get the hives, but sometimes I do. This could be from eating a food product that has maltodextrin in it, or any other such corn-derived substance.

From what the doc said, I have the impression that a) this is indeed a cross-sensitivity; and B) it is not at all uncommon.

Is it not a cross-sensitivity? If not, what would be the difference? Why do I have a gluten-like reaction to it? And while I say it is the same, it is not quite as bad. I think it might be, say, 80 percent of the horror of a reaction to wheat gluten. Which, by the way, I do not have when I stumble, as I am very good at avoiding wheat, but not nearly so good at avoiding corn. So a little bit of a corn-derived product will make me sick, whereas a similar wheat product will not immediately make me that sick, as I do not have those antibodies running around anymore. It took me a while to figure this out. but I finally did, when I ate some real wheat quite by mistake, with no reaction. I now know from experience that I would eventually react, but it does take a while if one has not had any wheat gluten in a few years. But since corn products are EVERYWHERE! it is much harder to avoid, and thus I have immediate reactions to it all the time. I just cannot seem to get it out of my diet altogether. I mean, it is in everything.

etm

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I'm sensitive to all grains. When I eat corn I have the same reaction to eating wheat gluten.

There are medical practitioners and researchers out there who actually say that people with gluten intolerance need to avoid ALL grain. They claim it's essential for healing.

I know that for me, I had to cut out all grain before I began to get my health back. I'm on a paleo-esque diet. ("esque" because I do eat some goat dairy and a bit of sugar containing foods sometimes) I was put on the diet by my doctor, who'd had incredible success with putting his other patients on the diet as well.

It's very nutritious, makes you feel amazing, and has the science to back up it's healthfulness.

This book is a great starter book for the diet if you want to look into it more: http://www.amazon.com/Practical-Paleo-Customized-Whole-Foods-Lifestyle/dp/1936608758/ref=sr_1_3?s=books&ie=UTF8&qid=1357762712&sr=1-3&keywords=paleo+diet+autoimmune

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The problem is you go off wheat and you replace it with other grain proteins in excess which you then get allergic to within a few years, corn is typically the next to go, after some more years you only have Rice left because it has the least protein, but even with rice sooner or later you can get allergic to it. In leaky gut we are dealing with an Immune system problem that attacks food protiens. As for allergies to colours and additives, that's not the same thing, the corn syrup and infections is just too much sugar. Right now after being Gluten free 100% for over 3 years I can totally eat Wheat, it's the ONLY grain I can eat with no effects. But of course if I keep eating it that will not last. But I don't mind eating it right now to gain weight since it's no big deal for me to not eat it and I rather eat that for the short time that I can tolerate it and use that time to lower my allergens to other grains. 3 years ago Wheat was the worst stuff ever and a instant pain in the gut for me, Now corn can somtimes be that bad, amazing how time changes things

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I guess I will be eliminating corn now. I cooked a stew and made the roux with the corn oil and every this g else was gluten-free and I am in pain now, was feeling good after going gluten-free for 2 weeks now. Now that I am reading these results of a corn gluten I think I will be trying this now. Thanks for the info....hope everyone feels better soon.

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You would be unlucky to be so sensitive to corn that the oil would affect you, what else was in the stew? any grains of any kind? lentils?. Very doubtful oil was the problem imho.

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You would be unlucky to be so sensitive to corn that the oil would affect you, what else was in the stew? any grains of any kind? lentils?. Very doubtful oil was the problem imho.

 

 

For me, that is not the case. Anything at all derived from corn seems to be a real problem for me. 

 

I have been low level sick (not really low level) for a couple of years now, and it seems to be because of the minute quantities of corn-derived products in foods and in medications, both over the counter and prescription. 

 

Sadly, I think you can be having what seems to be a low-level reaction to something, but if you keep having it over the long run it can really adversely impact your health. 

 

When I say low level, I mean the reaction that is like a gluten reaction is a smallish one. But at the same time I have been suffering with many vitamin deficiency symptoms which are quite horrible -- twitching, quivering, trembling, teeth chattering -- and this all feels  like terrible anxiety. I jump a couple of inches when I hear sudden sounds, but not bad sounds like little beeps when you play a computer game, I jump right off of the bed. And I get lots of cramps, leg cramps, foot cramps, all over cramps. I have even had symptoms of potassium deficiency -- sudden, overall weakness, feeling like a great big overcooked noodle, thinking I was going to just drop to the floor. Sometimes I can't sleep at all, and I think that might be caused my lack of magnesium. 

 

All these deficiency symptoms can be inter-related. Apparently, without sufficient magnesium, you can't hold on to enough potassium. And you need more B-6 with the magneisum. I take tons of supplements, and they help, but only a little tiny bit. And of course it is very difficult to FIND supplements with no corn-derived ingredients. 

 

I recently gave up my blood pressure medication, which apparently has corn things in it, and finally got better. I had already given up the other meds that I knew had corn in them (almost all do, by the way). I now use a patch for blood pressure. The only non-steroidal anti-inflammatory I can find is Aleve and I'm not sure about it. Now I read all malic acid (which I need for CFS) is made from corn. Don't know if that's true, but I'm trying to find out.

 

You're really between the rock and a hard place if you have vitamin deficiencies and need supplements and at the same time those supplements are full of ingredients that caused the deficiencies in the first place!

 

As I said, I don't go anywhere near corn oil. I avoid citric acid, maltodextrin, dextrose, glucose, cellulose -- the whole long list, actually. Xanthan gum is also a problem for me, and I think it is because it is usually made from corn. At home I use xanthan gum from Authentic Foods that isn't made from corn, and it seems not to bother me. I am sad I am now going to have to give up Joan's gluten free bread, as it is just about the only one I like. It has xanthan gum in it. I have written them and begged them to give up corn, but of course they believe only a few people have a problem with it. 

 

I apologize for being so long-winded, but this corn thing is running and ruining my life, my health, my ability to participate in any meaningful way in any activity.... I only hope we can somehow get corn labeled, and maybe eventually then important pharmaceutical ingredients might be made from other starches or other plants. And this is while I am trying like the devil to avoid it! Citric acid is in so many things! And maltodextrin. Sometimes that is made from tapioca, but it is usually labeled when it is. Not so for corn, though. 

 

I recently discovered kosher-for-passover ingredients. That can mean completely grain-free, apparently. At the right time of year there are noodles and matzo that are wheat and corn-free. There is even a kosher-for-passover baking powder out there somewhere that is corn-free. The only other one I can find is Feather- something. 

 

For me, and I am guessing more than a few other people, corn is a very big deal. 

 

Ellen

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I know how overwhelming this looks.  I looked up a corn allergen list the other day.  I printed off a list four pages long of potential corn terms.  This isn't a picnic, I thought.  I have been off corn a long time, but I didn't know how to recognize the four pages of terms.  Thankfully, most of my supplements were corn free.  I had to call every company and ask what their magnesium stearate... is derived from. 

 

There is still a lot of food to eat without grains.  S.C.D diet is something to look in to.  The letters stand for Special Carbohydrates Diet.  There is a sight online with recipes.  IF you can have nuts, it is really delicious food and it keeps me pleasantly full until the next meal. 

 

Glad I turned into that weird health food freak thanks to CELIAC Disease.  Thirty years of fatigue can drive one to really desperate levels.  At any rate, I learned, am still learning, so I have confidence that you can too.

 

D

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Corn oil makes me EXTREMELY sick! The ONLY corn product I can tolerate (and in SMALL doses) is corn starch. The protein in the starch is mostly processed out of it, but if I get glutened (or corned like I did with those vitamins a few weeks ago), I lose corn starch for a while again.

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I found out I was at least sensitive to corn when I was going up north. I had some gluten-free Corn chips. Yumm!! I had severe cramping and the next morning you know "D" then a few days later I went home from Up north ate the same Corn Chips ,"D" Bloating pain and ughhh was about to call 911 on my self! Then one day I went shopping with a friend. Nothing to eat or drink that morning , she said do you want something to drink? I said yea I'll take a coke... I had the big "D" when we hit town! Had to find a place right away!! OMG!! So yea I know the Corn Pain!! If I eat certain Chips or something, Pop HFCS effects me big time! It is so hard to stay away from Corn! Corn is everywhere!! Easier being gluten-free than Corn Free! But then try being gluten-free and Corn Free!! pffttt ughh just shoot me now!! I cannot believe some are Grain free, Gluten Free , soy Free, There are a few more... I don't know if I can do all that!! I may have to tho ... One day! I think I ma headed in that direction. Because Corn Free SUCKS! 

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Desperateladysaved, would you mind telling me what brand of supplements was safe for you (corn free)? I take some Kirkman Lab's but I am still looking for totally corn free B12. Vit C is not easy to find either.

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I get bad gas and horrid bloating if I eat corn chips, If I eat any HFCS It goes right thru me withing ten minutes! Pain Pain Pain!! In my gut! You couldn't pay me to cook with Corn Oil. I think I can tolerate a lil bit of corn. But I sure try to stay away from it if at all possible!! 

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I know how overwhelming this looks.  I looked up a corn allergen list the other day.  I printed off a list four pages long of potential corn terms.  This isn't a picnic, I thought.  I have been off corn a long time, but I didn't know how to recognize the four pages of terms.  Thankfully, most of my supplements were corn free.  I had to call every company and ask what their magnesium stearate... is derived from. 

 

There is still a lot of food to eat without grains.  S.C.D diet is something to look in to.  The letters stand for Special Carbohydrates Diet.  There is a sight online with recipes.  IF you can have nuts, it is really delicious food and it keeps me pleasantly full until the next meal. 

 

Glad I turned into that weird health food freak thanks to CELIAC Disease.  Thirty years of fatigue can drive one to really desperate levels.  At any rate, I learned, am still learning, so I have confidence that you can too.

 

D

I am kinda feeling the same way!! "That weird health food Lady" LOL But hey at least I feel better! Well mostly better anyway!

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The corn pain! I love it w8in4dave! It's so true thought. Hurts like the devil. It's so hard to be corn intolerant. :angry:

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The last B-12 I got was PERQUE Activated B-12 Guard 2000, mcg Sublingual.  I got it online.   My B-Complex is Vital Nutrients and I get that from Professional Supplements company online.  I take the Vital nutrients multi-vitamin also.

 

D

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    • LexieA, I agree with Plumbago. The symptom's of low stomach acid and high stomach acid are similar so it is easy to confuse the symptom's of one as the other. Dr. Myatt explains this well in her online article about stomach acid. http://healthbeatnews.com/whats-burning-you/ quoting "But My Symptoms Feel Like Too Much Acid…" Strong stomach acid and pepsin quickly "emulsify" fats and proteins, making them ready for the next step of digestion, passage into the small intestine. When these digestive factors are weak, food remains in the stomach for longer and it begins to ferment. Gas pressure from the fermentation can cause bloating and discomfort and can can also cause the esophageal sphincter to open, allowing stomach contents to "backwash" into the esophagus. Even though weak stomach acid is the central cause of this, even this weak stomach acid, which has no place in the esophagus, will "burn." This burning sensation confuses many people, including doctors, who then "ASSuME" that excess acid is to blame. Too little acid, resulting in slowed digestion, and gas which creates back-pressure into the esophagus is the real cause of almost all "heartburn" and GERD." so  you can see how they can easily be confused for each other. you no doubt are having stomach acid issues but it is because it is too little or too much? Timeline helps us determine which it is. If it happens when we eat something it is already to low to  digest the food we are eating. if eating something cause the heartburn/gerd to improve (especially meat) then your stomach acid is really too high especially if this happens between meals. because eating something will naturally dilute/lower the stomach acid pH. I wrote about my stomach acid being misdiagnosed on my celiac.com posterboy blog. ( have summarized most of what you need to know in this reply but the post is still there if you want to study it more for yourself. if your not taking an antacid now then taking BetaineHCL should improve digestion. If it does then raising your stomach acid by lowering you pH should improve your digestion. study on the best way to take powdered stomach acid before trying this. but I found taking 3 to 4 capsules in the beginning was easier than taking only 1 or 2 in the beginning .. .  until I could back it down to only needing one per meal or now none per meal to aid digestion. which is what we are shooting for.  The place where our body is now producing our stomach acid naturally at a healthy level. if you feel a "warm sensation" in your stomach you have reached a good level. I hope this is helpful. I only know it helped me. *** this is not medical advice but I hope you have as a good experience with it as I did. Usually peopledon't  have a trouble taking BetaineHCL unless they have an ulcer or already taking PPI's which are actually lowering  their stomach acid contributing to a viscous cycle of being locked into taking PPI's long term. if PPIs are taken for more than 6 months they can be almost impossible to stop/quit because of the acid rebound people experience when trying to stop taking them cold turkey and why they recommend stepping back doses by 1/2 gradually so they don't get overwhelmed by the stomach acid your stomach is  able to produce again naturally itself (hopefully). . . if taking betaineHCL jump started your ability to produce stomach acid again. . . if not taking betaineHCL (Powdered Stomach Acid) can replace what the body is missing much like taking a hormone. chris kresser has a good online article on this subject as well. https://chriskresser.com/what-everybody-ought-to-know-but-doesnt-about-heartburn-gerd/ he says it well. quoting chris kresser. "If heartburn were caused by too much stomach acid, we’d have a bunch of teenagers popping Rolaids instead of elderly folks. But of course that’s the opposite of what we see." **** this is not medical advice but I hope it is is helpful. posterboy by the grace of God, 2 Timothy 2:7 "Consider what I say; and the Lord give thee understanding in all things".  
    • Lex_ I agree with Ennis_Tx. You need to take some Magnesium.  It works best as a Magnesium Citrate or Magnesium Glycinate. Magnesium Citrate are easiest to find. Take it 2/day for the first couple weeks to see how much more energy you have. Then you can take it with each meal or 2/day and one hour before bedtime if it is not convenient to take it at work. If it is working you (right form of as a Magnesium Citrate or Glycinate) you will will experience vivid dreams. And wake up with enough energy to take on the day. **** this is not medical advice but it really helped my chronic fatigue symptom's. It is good for leg cramps too also known as charley horse's. posterboy,
    • 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. 
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