dalma

At first it would probably be good if you were as strict with the casein. You can always challenge later once your system is doing well on a Gluten-free Casein-free diet. You won't know if CF will make you feel better if you never truly go CF.

Just because you never noticed a problem doesn't mean it doesn't exist. I never noticed a problem with soy. But my test results said I had one. I cut out soy and found a few things improving that I had no idea were related. But since I was having soy all the time before, I never knew.

Another thing to consider is how high your score was and how much casein you had been having before the test. I was having very, very little casein and yet my score was pretty high. If you are used to lots of casein and your score was just over the threshold I don't know if you should be as concerned. Just thinking out loud ... I don't know if one can interpret the test results the way I am

My husband and I are still arguing about whether I have a problem with yeast or not. My test result was just over the threshold. When I cut out yeast, I saw no impact. I also read of a test where a number of newly diagnosed celiacs also had yeast antibodies; after a year on a gluten-free diet, some of them were no longer creating them. I suppose the same thing could happen with anticasein antibodies, but I haven't run across any studies showing this happening. Yeast is the one I am planning on challenging at some point myself.

Thank for you the reply.

I am trying to avoid soy too because I have hypothyroidism and I know it's not good for me. I am not 100% soy free, though. I cook a lot but when you have to do it every single day it's not fun any more.

I was not high at all in any of antibodies that I have been tested positive. I had some milk on the day or the night before of the test.

Fecal Antigliadin IgA 23 (Normal Range <10 Units)

Fecal Antitissue Transglutaminase IgA 15 Units (Normal Range <10 Units)

Quantitative Microscopic Fecal Fat Score <300 Units (Normal Range <300 Units)

Fecal anti-casein (cow

I thought my entire life until last year that I had severe dairy problems. Last year I tested positive for casein and gluten. I eliminated both for quite some time, then later discovered that when not eating gluten, I actually did fine with somewhat limited casein (dairy) in my diet. However, I questioned Enterolab about this, and they told me that if one tests casein sensitive, you should not eat dairy any more than you should eat gluten, that eating casein could also do damage. I don't know what to think at this point, but for what it's worth, my obvious dairy problems seemed to be linked with eating gluten. I seem to do OK with limited dairy, but if I have too much, I do get digestive and D problems with it.

I pour regular milk by mistake (hard to get used to all this) in my gluten-free cereal. Didn't want to waste so I ate it, I didn't think it would hurt. Soon later I got nauseated and my heart started beating harder, not so much faster, but stronger. I wonder if that was because of the milk? I would need to do it again just out of curiosity.

What is the test for casein intolerance? Thanks!

I had Gluten Sensitivity Stool and Gene Panel Complete *Best test/best value from Enterolab. This test includes: Antigliadin, anti-tissue transglutaminase, malabsorption test, gene test, and milk sensitivity test.

Thank you very much for your replays. I am really not sure if any of my symptoms are either casein or gluten related but I am giving it try. It has been only couple of weeks since I've been on diet and don't feel any different yet, but I am willing to try.

I don't have any problem as far as I know with milk or dairy products, but I was tested positive for casein antibodies. I was wondering if I need to be cautious about consuming hidden casein as I need to be with gluten?

Thanks!

Thank you all so much. I'll do my best to stay 100% gluten-free but I will need some time to accomplish that. I am only on day three of diet so I am not ready, I need to go pan shopping.

I am concern about my medications though. I take iron daily, Feosol, which has traces of gluten so I have to change it. I also take quarter of klonopin a day which is also not under gluten-free medicine. I have been trying to stop taking it but I developed addiction, I am sure. It's such a small dose but I feel sick if I don't take it. I also have hypothyroidism but my Thyroid meds is compounded, that should be gluten-free.

I'll take all of your advice with appreciation, thanks.

In the end only you can answer that question because being 100% totally gluten-free is really not possible if you intend to live a near normal life. This means that from time to time we all take some risks and get caught out ....

Now from my standpoint how you control those risks is what is most important... and this counts both health wise and your own physchological well being wise... it's all too easy to let the condition (celiac disease) run your life and not the other way around...

One thing I found really hard at first was knowing what the heck I'd done wrong.... I kept getting glutened and not knowing where from or I would just feel generaly crappy and washed out and couldn't identify why or where...

The two big risks I find are either hidden gluten (stuff inside something else not properly labelled) or cross contamination (CC).. the two overlap but thinking in these terms really helps...

From your post you have educated yourself already about major sources... or you are just like me and always had an interest in what went in your mouth... so obviously major sources like bread and pasta products are obvious... its the stuff which you least expect because of its name is the big gotcha for new GFers... Soy sauce in an example, the name indicates its made from Soy but nearly all commercial non-speciality soy sauce is made with 50% wheat (or barley)...

Then when you think ... what else might soy sauce be in ... it can get overwhelming at first... but don't worry you soon get the hang of it... well 99% of the time... I say that because inside each of us (especailly foodies) is a little devil that sits on our shoulders... you see that great rice noodle dish and think hey..rice noodles .. sounds good and then look for wheat etc. and forget completely about the soy sauce etc. We all do it.... I have a rule to check stuff 3x... once when I pick it up... once when I unpack and once before I cook.... a second opinion is also helpful... so I often ask my girlfriend to check and reasonably often she'll catch something...

Anyway .. now the important stuff.... and this is partly practical and partly physchological...

I find having a 100% gluten-free kitchen indispensible... I do try and eat out when I think its safe but there is an everpresent risk...

I have one resto that the owner is a very good friend, he throws the chef out of the kitchen when Im eating to prepare it himself... but last time I got caught out... or he did... its an accident and accidents happen... I know he would have taken as much care as possible... its just impossible to be 100% safe with breadcrumbs and stuff floating about or using a pan or utensils that have been used for gluten stuff....

However .. I have a safe haven... my kitchen where I can be certain everything (with the exception of some stuff of my gluten-free like cookies which are sealed in tupperware AND plastic bags and labelled with a skull and crossbones... (well my best attempt at one)

One thing I noticed is the symptoms come and go in intensity... they slowly dfade away but over several days/weeks... getting less and less and less frequent ... but WHAM I can suddenly get the full set say 2 weeks later from nowhere...

Before I had my kitchen 100% gluten-free these were constantly mixed up with not knowing.. Did I touch something or my gluten-free use something and not wipe it down.. was it something in the dishwasher or shampoo etc. etc. did she use a pan and then I used it ???

You can drive yourself nuts .... start blaming yourself for being careless etc. etc. and it might just be a freak late-symptom...

So I find I have to take control of the illness... not let it control me....

To this end I replaced all my teflon pans.. all my stainless ones are cleaned with oven cleaner and scrubbed with metal scourers and then recleaned etc. and thescourers thrown away after each cycle...

All my wooden utensils were just replaced and anything suspect given away...

This way I can be assured I can control the diet... if it goes wrong (and it can and will) I can retreat to my safe haven... I think this is doubly important because when your suffering the effects (especially after you have been gluten-free) you are at a low and one of two things happens inj my experience.. you eat what's available and can't be bothered preapring from scratch OR you develop paranoia and Ive given myself eating disorders where Ive been scared to eat anything... I associated all food with being ill for a while and its hell to climb out of...

My heartfelt advice, what I wish I did but didn't is to get a 100% gluten-free kitchen.. no compromises ... if you want to keep the pans you can't effectively clean put them in storage ... etc. as you get experienced you will start introducing new things... and each one you will be ready for.. if you do them all together you've no idea which or what caused the glutening... so your set back to scratch..

I hope this all helps, it is what I would do again with 20/20 hindsight.. not what I did and I'm trying to save you what I lost which was 6 months to a year of my life...

Hi everyone,

I am new here and have few questions. Thank you very much for taking time to reply.

My gluten sensitivity test came back positive and I am starting diet. My question is how strict diet has to be? Do I need to stop taking medication which are not gluten-free? How about pots and pans, do I need to have all that separate just for me? I am also positive for casein, do I need to be on casein diet for life? I am OK with diet, but I am worrying about all other stuff, do I need to watch out for every product that is not gluten-free?

Do I benefit if avoiding gluten-free foods but not other things like soaps and shampoos...? Thanks!

Fecal Antigliadin IgA 23 (Normal Range <10 Units)

Fecal Antitissue Transglutaminase IgA 15 Units (Normal Range <10 Units)

Quantitative Microscopic Fecal Fat Score <300 Units (Normal Range <300 Units)

Fecal anti-casein (cow