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I did well on gluten-free, but continued to have issues a year down the road. Testing for food allergies and sensitivities revealed severe IgE allergies to yeast and dairy as well as food sensitivities to 23 other foods. I got better after taking out those foods, but it was not until the doctor recommended I go completely grain free did all my issues resolve. No oats, corn, rice etc. for me for the past 10 years or so. I am actually better at 72 than I was in my 40's!
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Personally, I would get a new GP. Advice to continue eating gluten, even after a Celiac disgnosis, is ridiculous. Clearly the GP knows nothing about the disease. That advice could be dangerous to your health. I too found out by accident. I was searching for help with ulnar neuropathy. The first doctor took xrays of my elbow and hand. Surprise, surprise nothing wrong! The second doctor took xrays of my neck, but also took a detailed history and gave a complete physical exam. He noted the dermatitis herpetiformis rash, the inability to walk a straight line, the previous miscarriages, history of "irritable bowel" and of course the migraines since childhood. Blood was immediately drawn and a skin biopsy taken and genetic tests done. When all 3 were positive, I was given the opportunity to opt out of the endoscopy, which I did due to a history of adverse reactions to sedation. Oh, and the ulnar neuropathy turned out to be bone spurs at C 6 and C7 pushing on the nerve root. 6 weeks of chiropractic care took care of that and a gluten-free diet took care of the rest.
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By knitty kitty · Posted
@Rebeccaj, You may choose to get tested to see if you have an allergy to wheat. That's a different type of immune response to wheat than Celiac Disease. It's possible to have both. You may need an Epipen. A histamine release in the sinuses upon being exposed to wheat in wheat allergy can cause a headache. Talk to your doctor about wheat allergy testing. -
Although sensitivity to gluten varies between individuals, multiple research studies suggest that consuming up to 10 mg of gluten a day is safe for most people with coeliac disease. Wheat flour contains approximately 10% gluten by weight, so this is equivalent to 100 mg of flour, or a piece of wheat bread the size of a small pea. There is a case report of farmers with coeliac disease developing symptoms from inhaling gluten containing dust from cattle feed but that is an extreme example and they were exposed to very high concentrations of airborne gluten over a long period of time. In a domestic situation, unless someone is making dough and putting a lot fo flour into the air, I don't think you will get significant airborne exposure. The thing to watch out for is making sure work surfaces, cutlery and utensils are clean. If you have to share a toaster, get some toasting pouches.
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