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Tranquillity

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About Tranquillity

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  1. Happy birthday and may God bless you today!

  2. Yep, if it goes now and comes back on gluten later, I'll be pretty sure I suppose! Still, I'll probably go with enterolab to try for casein, egg, soy and yeast too. I should've had more improvement gluten free than I did, if gluten was my only problem.
  3. Nope, no testing. Well actually, I had a minor blood test (not the full panel) recently, but I had been off gluten for 2 months when the blood was drawn, doh! Didn't even know my doc was going to test for it (I just briefly mentioned celiac, but I didn't mention that I was not eating gluten...). The test was negative but that's far from proof as you all know. I'll go back on the gluten-free diet for now, and see if things get any better or not (in the short run, i.e. a week or two). If they do, I'll either go with enterolab or another challenge, I think. Not the greatest plan, though, since I will once again make my body unhappy if gluten is a problem for me. In any case, I'll stay on the diet for a short while and see if the stomach issues settle or not, and perhaps try again later when gluten is the only thing that changes.
  4. Ugh, I still can't figure this out! I started eating gluten again a couple of days ago, but can't make up my mind if I'm worse off or not! My stomach has become worse, more D (was closer to the opposite, if anything, when off gluten). On the other hand, while I do feel bad, I felt bad the months off gluten as well. Plus, I've both started and stopped a med recently which may contribute. Any advice? I'm considering enterolab again, but the shipping costs aren't pretty from here!
  5. I haven't noticed *any* change whatsoever on the trial diet, so if the blood test is ("completely") negative, I'll go back on gluten to check for reactions. If there is none, I'll most likely stay on. Celiac wasn't very likely in the first place (long story, but lets just say that my symptoms don't really point to a stomach/digestive problem at all), but I figured a trial wouldn't hurt.
  6. First off, I know that you need to eat gluten to have accurate results. Thing is, I had NO idea my doctor had ordered celiac tests, until I had a needle in my arm and gazed at the papers! I've been gluten free since 2007-10-30, which is 2 months and a couple of days. I'm not sure which tests were ordered, but lets give him the benefit of the doubt and suppose it's the full "celiac panel". All I know is that it was quite a few tubes, although other (non-celiac) tests were also ordered. The only test I know for sure was in was the tTG antibodies. Will the results look good no matter what, or will they still look less-than-perfect IF I'm celiac? I really doubt I am at this point, though. Thanks in advance
  7. Oops, I'm lagging behind with all these answers. I do know about the "gluten free" stuff; most if not all of the things I eat are naturally gluten free, though. In other words, nothing gluten-containing is allowed anywhere near it, as opposed to plain "gluten free" wheat starch, etc. I realize that a month might not be enough, but many of my symptoms aren't really celiac anyway. Some are. On the other hand, the few stomach symptoms I did have seem to be "better" now. Rather, my (slight) D is turning into C... I kind of blame my declining thyroid values for that, but needless to say gluten could well have something to do with it! Ugh, this is hard. My parents are convinced (99%) that gluten has nothing to do with my problems (see my first post for "a few" symptoms and such). I'm not that sure, but there is really no real reason to blame gluten any more than, say... Well anything, really. I guess I'll wait for the thyroid tests; if they are bad, that seems like a much more likely cause of most of my symptoms. I don't think anyone in my near family has had any kind of allergy/intolerance, nor autoimmune disease that I know of, so I'm not really high-risk for celiac either.
  8. Yes, that's the idea. I'm not completely sure about it, but to be honest I doubt anything bad will happen. Yes, I do realize that even the tiniest bit is bad. As you know, it's pretty darn hard to completely avoid it, but I can honestly say that I've tried my best (and not failed that I know of). Nothing from quaker, no. Dairy is still in, but I doubt lactose causes any problems (my symptoms aren't very much about the stomach). Casein might be an issue, though. No testing whatsoever, I've barely brought it up with a doctor. I do know about having an official diagnosis and all that jazz, but decided to do a trial anyway (it can't hurt!). If I do decide to try something out, how much should it be? Just a few breadcrumbs, or a bun, or three?
  9. Hi Deb, thanks for the reply I obviously can't say I'm 100% sure, but it's close. No cereal or anything "big" contains gluten, of that I'm very sure. I skipped dinner and made my own about two weeks ago, since the soy used (perhaps 1/2 tsp) wasn't wheat free. BTW, I've avoided soy too, but I haven't tried as hard in that department. I've checked all foods, toothpaste, vitamins and other meds for gluten and they are all supposed to be gluten free. I checked soap and shampoos in the beginning, but I'll admit I haven't the last two weeks or so.
  10. I've been gluten free (as far as I know, completely) since 2007-10-29. Not the slightest positive difference since then. Not any. Time to give up?
  11. Low MCV almost always mean iron deficiency. Have them check serum iron and ferritin. B12 deficiency (and folate deficiency, too) causes high MCV.
  12. Indeed. Don't get me wrong though, I'm definately not adding gluten back. I might do a reaction test in a few months in case I don't notice a difference (at all), but not more than that. One week isn't enough, I know, but on the other hand, I'd rather eliminate too many foods and try to add them back, than to give each a try for several weeks - it simply takes too much time. :/ In any case, I'm going to look through everything, "gluten free" or not, for any form of wheat as well. I have had those levels checked, except Vit D, and they're all high - some perhaps too high. Vitamin D deficiency is likely from the perspective that I never get any sun, but some other things don't quite match... Still, I should definately check that out, thanks. Iron, on the other hand... My iron level is TOO high, but my ferritin (and transferrin) is borderline low. I'm trying to find out what the heck that means, lol. Two important quotes I have to check out: "Also, a high folate level can cause a false increase in B12 level and mask a deficiency...which is why the methylmalonic acid and homocysteine tests become important." "A percent of saturation of more than 40% and/or a serum ferritin of more than 150 are considered suspicious for iron overload/hemochromatosis. It is important to note that in some patients, the percent of saturation can be quite high while the ferritin rather low (this is often the case in children or young adults in their 20's)." Both these might match me. My folate level isn't abnormally high, but at least I'm definately not deficient (3 times the minimum level). Same goes for B12, UNLESS the B12 level is falsely raised for some reason (i.e. high folate). Regarding the iron overload, my transferrin saturation (Tsat%) is 72%, way more than 40% that is used for screening, and I am a young adult in my 20's, so who knows. Yet another thing I plan to have checked. Good questions I'm not sure if I eat enough to be honest. Could be better, I'm not sure if if's bad enough to cause trouble, except a (very) slow decline in weight, that I plan to reverse when I feel a bit better. I had some kind of "attack" yesterday after eating my midday snack, might have been hypoglycemia, I don't know for sure. Of course it helps Breakfast is probably the least of my concerns, as long as gluten is all I'm not eating. If I have to remove corn and/or casein, things become a lot tougher! I've got both gluten free muesli and gluten free corn/buckwheat-flakes, both of which are truly gluten free, and I like them both Removing corn and casein would mean removing both of those, not to mention the milk!
  13. First... Huh? Anyway, I guess the sum of all that is: wheat starch bad... Yes? I'm looking at alternatives, actually. Finding one that is also free of soy isn't very easy. I created a new thread in the other intolerances section regarding soy/casein/corn. It's not pinned yet though.
  14. Hi everybody. I've been gluten free for almost a week now, and I'm feeling worse rather than better. Withdrawal, I guess. Anyway, I simply can't wait for weeks or even months before realizing "this didn't work", so to speak, I want to feel better NOW, like most of us. Here's my first thread, with symptoms etc: http://www.glutenfreeforum.com/index.php?showtopic=39764 I'm thinking about eliminating some other common trouble foods as well and see what happens. Casein is going to be a HUGE pain, and corn as well. Soy isn't easy either, but probably the easiest out of the three. Now... What are some common symptoms if you can't take soy/casein/corn? From what I've read, soy usually cause skin trouble (rashes, hives), etc. I have psoriasis (since childhood), but I doubt soy is to blame. My main symptoms, that I want to get better from, is the CONSTANT extreme dizziness/nausea combo. I hate it! Can't do anything (see the thread above). I've "only" had it about 6 months, which is a VERY long time when you're basically disabled. There is waaaay too much information to read on this, I could spend weeks reading and still not feel sure. So, I ask you, what kind of symptoms do these things usually cause? Anyone had anxiety/dizziness from soy, for instance? PS. Gluten free foods usually use soy, corn and milk instead of gluten/wheat (as I'm sure you know). Very annoying when you want to cut 'em all out! DS.
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