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  2. I have felt like I have the flu for about 4 months. I went to the doctor and my blood tests came back with leukopenia. I have felt extremely tired, sometimes feverish (no fever), headaches, sometimes tingling in my arms & hands, itchy skin, low appetite, nausea, inconsistent bowel movements, and joint problems. The internet is a scary place but I still go to it to try to figure out whats going on since my doctors are taking a "wait and see approach". So my question, does anyone have experience with this list of symptoms? I am 39 years old so it seems kinda late in the game to have celiacs but one never knows. Any thoughts from everyone here would be greatly appreciated.
  3. Tate’s are gluten free (gluten-free). All their gluten free cookies are made in a dedicated gluten-free facility and are tested to under 5ppm. https://www.tatesbakeshop.com/faq/ Your reaction? It was most likely an intolerance to Xanthan Gum or another ingredient in the cookie and not one that activates celiac disease. I have celiac disease and personally can not consume Xanthan Gum which is found in most gluten-free processed breads, crackers and cookies. That often leaves me to bake my own baked goods. Keep in mind that Tate’s gluten-free cookies are still “junk” food packed with sugar and carbs. Not exactly healthy, but sure nice to indulge in occasionally. The article? It is almost 10 years old and a bit dated. It was about flours that are in theory gluten free naturally and were labeled gluten free as a result. But flours can be cross contaminated. This was a huge problem back in 2010 before the FDA set up gluten-free labeling guidelines as to what constitutes gluten free. Purchase four that has been labeled gluten-free today and it should be under 20 ppm. Purchase a certified gluten-free flour for piece of mind and it should be under 5 ppm (the lowest testing result you can get and no test can get to zero). I use Pamela’s gluten-free flour mix because it does NOT have Xanthan Gum. Trisha Thompson is the best. I strongly recommend her Gluten Free Website. For a small monthly subscription, you can get reports on gluten-free products. You can even request that she test a product of your choice. It is like a mini Consumer Reports. Go Gluten Free Watchdog!
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  5. There are others who have posted on this topic, and these links might help:
  6. That is not true! A Celiac cannot have gluten. You can have everything else. Some people choose to not eat other things for a number of reasons. But Celiac disease is not one of them
  7. Development in the predominance of celiac diseases is the main ... Also, the reliance on gluten rich food and patterns of ready-to-use packaged food ... View the full article
  8. Hi everyone, I'm getting a blood test for Celiac next week, but I've been dealing with this really embarrassing problem and it's really made my life difficult. For the past 2 years I've had strong body odor, described as fecal/sulfur like. This body odor only began when I was hired to work in a bakery (it's so gross, I'm sorry). Before this I've been on long plane rides and out in public with no complaints, but now it's impossible for me to even go to the movie theater. I've seen ENTs for this, dentists, etc. -- no tonsil stones, gum disease, cavities. No doctors seem to have any idea what this could be. My only clue is it began when I started working at the bakery, and I'm constantly inhaling gluten for hours each day. The weird thing is I can't smell this on myself but everyone around reacts the same, so it has to be from me. Also forgot to mention, I had a blood panel done to see if it could be diabetes - and it came back with a severe B12 deficiency and vitamin D deficiency. My doctor said the normal level for B12 should be 1200, but mine was at 200. Has anyone here dealt with something similar? I'm not sure what else I can do. I know for a fact it's not TMAU since my in-laws reacted to me recently, but before that I would see them often and there was no complaints about any smells. And I traveled a lot on planes before all of this too (maybe 6 or more times a year) and there was zero reactions.
  9. Two weeks is enough time for a gluten challenge to obtain intestinal biopsies via endoscopy. https://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/ Perhaps, your GP is basing a six week challenge on blood tests requirements which range from 6 to 12 weeks depending on the celiac disease research center. Maybe they want to repeat those blood tests on the day of your endoscopy. 13 days off? I would not worry. Take this time to enjoy gluten. Skip the cheap bread and crackers and focus on artisan bread. I literally consumed a loaf of sourdough a day! Then I hit my favorite restaurants for special exotic desserts to go. I bought old favorite processed cookies and cakes and sampled them and gave away the opened packages to my friends and neighbors. Those processed cookies were not all that great. 😆. I was pretty sick by the time I had my endoscopy, but it sure made it easier to give up gluten for life! There was NO DOUBT that gluten made me ill. I should clarify that when I had the blood panel, I was really only suffering from anemia. My hubby had been gluten free for 12 years, so I was a bit gluten light. I had to wait seven weeks for my endoscopy due to work constraints, so I really ramped up my gluten intake because I knew what being gluten free was actually like. They say that you become one in marriage, but who would have thought we would both have to be gluten free?
  10. You have been given some good advice, but remember we are all unique and what works for one celiac, may not work well for others. You just need to experiment and find your own way. For example, Ennis uses nut flours or butters, but I have nut allergies. I also have some intolerances that have not resolved (e.g. garlic, Xanthan Gum, onions) even after healing from celiac disease. Focus on healing from celiac disease. Your joint issues may resolve with time on the gluten free diet as they are often associated with celiac disease. If it does not improve after a year, you might have another issue going on (e.g. rheumatoid arthritis). The advice about digestive enzymes is very helpful. So is consuming well-cooked foods (even fruit) making it easier for your body to digest. I go to these well-cooked foods after a gluten exposure, because eating anything (once my celiac disease is activated) hurts to digest! It can take time to recover from gluten exposures. Members report a few days to a months. Expect setbacks. This is normal. People make mistakes. Just keep moving forward. Vitamin D? Get out in the sun for a few minutes each day, if you are in the Northern Hemisphere. Spring is here (hopefully where you live). Google for safe sun exposure times. My dogs would lay out for at least 10 minutes. Not very scientific, but they seem to know. Sugars are fine in moderation. No one should consume that much sugar as evidenced by our diabetes and obesity issues world-wide, but it does not impact celiac disease in terms of activating it. Too much fruit can be hard to digest in a damaged gut (fructose intolerance). Again, moderation is key. Weight? Often when first diagnosed we are worried about eating. Will we make a mistake and consume gluten? Frankly, it can hurt when the stomach empties into the small intestine. Try to consume enough calories in a day. Based on your height and desired weight. Make sure you are consuming fats (animal fats, olive oil, butter) and proteins (meat, poultry and fish) if you are reducing carbs. Blood test negative? I can share that my GI ran the entire celiac panel. I only test positive to the DGP IgA even in repeated blood panels. So, not everyone tests positive to the standard screening TTG. It can be expensive to run the entire panel. Also, some celiacs (about 10%) are seronegative. Genes? I am not an expert on genes. I was never tested, so I have not really researched them. I do know that some genes have been identified, but honestly, there are other genes that are attributed to celiac disease (as evidenced by forum members) or some that have yet to be discovered. Hormones? Those can be impacted by celiac disease (remember celiac disease is systemic). Those might resolve with healing. I have Hashimoto’s Thyroiditis too. Once gluten free and my gut healed, my thyroid enlargement and nodules healed. Twenty years and I worried about those nodules and cancer. Now, I still have to take thyroid hormone replacement, because my thyroid was permanently damaged. But your small intestine can heal! My other hormones were really crazy for years. I was even low for testosterone for a woman. All that setttled down once I healed. You stated that you are feeling better. So, your diagnosis is most likely correct. I think you need more time to recover. Wait a year. I am serious. It takes that long. It is not just the intestinal tract that is effected. Celiac disease is systemic and those other body systems take time to recover. Hang in there. Ask questions and feel free to vent!
  11. Thank you. I have spoken to my GP they recommend caution and eating it for 6 weeks. So have an appointment in 5 1/2 weeks. Back on gluten today - I swear I feel exhausted already after 2 meals. Then gluten-free again with a further 2 week withdrawl. What a busy few months to look forward to. 🤣
  12. Celiac.com 04/18/2019 - Cases of type 1 diabetes have been on the rise in western countries, which suggests an environmental role in the development of the disease. Still, after decades of study, researchers have yet to nail down the factors driving the increase, and so they have no clear way to prevent new cases. A potential association that deserves closer scrutiny is one of environmental causes as a driver of diabetes, including dietary factors, such as gluten. At the moment, there is a great deal of focus on maternal and childhood dietary factors. To remedy the current impasse, researchers Maija E Miettinen and Suvi M Virtanen of the National Institute for Health and Welfare in Helsinki, Finland, cite the need for comprehensive prospective studies with carefully collected data to define and confirm associations. Only with such data can effective solutions be devised and tested. In a linked article, also in the BMJ, Antvorskov and colleagues investigated the association between maternal gluten intake during pregnancy and risk of type 1 diabetes in offspring. The authors analyzed data from the large Danish National Birth Cohort, covering about a third of all pregnancies in Denmark during the recruitment period of 1996-2002, in which more than 70,000 pregnant women reported their diet with a food frequency questionnaire. That analysis revealed that risk of type 1 diabetes in offspring increased proportionally with maternal gluten intake during pregnancy per 10 grams per day increase of gluten. Compared to women with the lowest gluten intake of under 7 grams per day, those with the highest gluten intake, who consumed 20 or more grams a day, had double the risk for type 1 diabetes development in their children. Basically, higher gluten intake during pregnancy meant higher diabetes risk for the children. However, that’s one study with good data. The authors stress the urgency to understand what is driving alarmingly fast-rising diabetes rates. People’s health, well-being, and lives are at stake. For that, further study is needed, and soon. Read more at BMJ 2018; 362
  13. This does not apply to all celiacs. The only thing that can trigger a celiac flare-up (or gluten you) is gluten from wheat, rye and barley. In some cases, some celiacs react to oat protein, but normally oats can just be cross contaminated in the field, transport, or storage/processing. So, it is advised to not consume oats for the first six months and then experiment. I consume sugars, dairy, and eggs daily and I have celiac disease. I did initially have a lactose intolerance at first, but with time and healing, that resolved. Each of us have various intolerances, but those often dissipate over time. Soon you will heal. It does take time though. It can be hard to be patient. Consider consulting with a celiac-savvy dietician or joining a local celiac group. It can be hard going at this alone. Of course, you can always participate in Celiac.com’s forum. Members are willing to help. 😊
  14. https://www.glutenfreedietitian.com/contamination-of-naturally-guten-free-grains/ I read this recently and it explained why I get glutened by baked goods consistently. Even when I make them myself with certified gluten free flours. I get sick from Tate's too. It's not a full blown gluten attack, usually it's pretty minor, but I never feel good after eating Tate's.
  15. It is recommended to eat gluten for at least two weeks before an endoscopy. Plus it would be amazing to heal completely in 13 days. However, if the endoscopy did not show celiac, you would always wonder if you had eaten gluten for long enough. Tough decision. I’d probably want to get it over with and would be eating all my favorite gluten-containing foods for two weeks!
  16. Vitamind D can come from a few different sources, we have some members that can not have D3 from Lanolin which is the most common source. This is from a waxy substance secreted from glands on a sheep. You might have to look at a D3 from fish sources or a vegan sourced D2 if you wish to try again. I am sure some other members can give you the brand for this. "Very high lipase levels usually indicate pancreatitis or blockage of the tube (duct) leading from the pancreas to the beginning of the small intestine (duodenum). * High lipase levels may indicate damage to the pancreas caused by a stomach ulcer that has eroded, or perforated, the wall of the stomach." This could lead to poor digestion and your food issues due to the enzymes not being present to break them down, look at the digestive enzyme post for some common enzyme deficicy issues. This would also explain your limited diet as you can not break down the foods your eating so they cause issues. https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life https://www.celiac.com/forums/topic/119919-digestive-enzymes/
  17. Food Ingredient Market report provides in detail analysis of market with ... buckwheat, gluten-free quinoa, and others for those with celiac disease, thus ... View the full article
  18. Great article but as a newbie Celiac, another matrix of things to avoid when all I can eat is white rice flour, salad and vegetables. This disease really is a lifestyle nightmare when I have a family of non-celiacs and I'm the breadwinner, who now has to take extra care and time (lots of time) to prepare all my fresh meals. How can one survive when all other proteins that cause cross reactions gluten me. Can't have eggs, dairy, all synthetic and derived sugars. Surely it's a path to other diseases caused by malnourishment - I'm already 16kg lighter in 5 months. I hate my life right now.
  19. This has led to surge in the demand for gluten-free bread. In addition, increasing adoption of gluten-free diet even by the people without celiac disease ... View the full article
  20. ... the gluten-free product has been shown to be an effective treatment, but several studies show that approximately 79% of people with celiac disease ... View the full article
  21. ... consumer awareness regarding growing prevalence of celiac disease, coupled with lactose intolerance and gluten intolerance, among consumers. View the full article
  22. Again really useful thanks. I'll look into those flours. I think I have coconut flour but was afraid of another reaction. I just seem to get better, introduce something new, then have to recover. Tough for the sole bread winner with a wife and 2 kids to support and be healthy enough to actually work. The pancreas is an interesting angle. My doctor has been puzzled since my Lipase has always been above normal range for many years. However, I did have an alcoholism history but no longer drink alcohol for over one year now. But that Lipase isn't going down.
  23. I started with a Paleo diet (diet of our ancestors) but moved to one with Keto Ratios, Basically, my body uses fat for fuel not carbs, and the human body is actually designed to do this on rotation and our ancestors would do this with seasons. But I often use almond and coconut flour to make nut meal porridge and use it to make baked goods also. Nut butter is also easy to digest. I myself used to not tolerate any egg yolks (whites were fine), meats, or greasy oily foods. Still, have to go easy on them but found I had issues with my pancreas producing enough enzymes to break them down. I now take digestive enzymes for a high-fat diet and take pig pancreas enzymes to digest my meals. Try stuff like slow cooked roast, stews, or sheet pan meals with meats and veggies you can tolerate. The nut meal porridge is decent if you want to try that. Stir Fry used to be another staple of mine. I personally eat a bunch of egg dishes as my primary, but if you have egg issues you might try more meats, and nuts.
  24. Hi. Apologies for my endless posts!!! I was told by gi to go gluten-free as my endoscopy would take 9 months on NHS. So I have done 13 days. Bad withdrawl and just felt I was coming out the other end yesterday when I got a phone call offering endoscopy in 2 weeks. I am well aware of the need to be eating gluten before the biopsy. So my only question is, will 13 days off gluten be enough to heal some evidence???? Should I be looking for an appointment in 6 weeks? I gave started gluten today 😢
  25. About a year ago Jessica Mahar, who was diagnosed with celiac disease around 2005, got sick from a local restaurant because the menu said the ... View the full article
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