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WheatChef

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by WheatChef

  1. WheatChef
    Thanks for the info from Stonyfields. That's great that they use an even more strict set point than the proposed "Gluten-Free" limit of 20ppm. That lip sensation is kinda odd, doesn't sound specifically like a gluten intolerance related problem. Was it a somewhat sudden thing or did you notice the symptoms starting a few hours after consumption? If anything...
  2. WheatChef
    See sig. It literally just means that something is wrong in your bowels.
  3. WheatChef
    The length of time required for recovery is all dependent on how long the damage was occurring and the severity of the reaction. That is for both those with celiac and non-celiac gluten sensitivity (NCGS). Most with celiac and NCGS will notice some immediate improvement but a lot of systems won't really start coming back online for another 6 months of being...
  4. WheatChef
    You can order the genetic test either from the banner ads on this site or enterolabs. If you have the genes for it then you need to avoid gluten it's that simple. It will also tell you if either only one or both of your parents gave you the genes for it, it had to have come from somewhere after all.
  5. WheatChef
    I wouldn't fully agree with those descriptions, Skigirl. 1) To start with celiac disease is defined in medical terms as an autoimmune reaction towards gluten in the diet that ends up causing your body to attack the villi of your small intestine. This damage theoretically ends up causing a decrease in absorption of nutrients in the intestines which then...
  6. WheatChef
    Bare minimum= 1) Total Serum IgA 2) IgA-Tissue Transglutaminase (tTG) 3) IgA-Gliadin 4) IgG-Gliadin Liver, thyroid and blood markers aren't a bad idea to check for either as these can be affected by a gluten problem and so a change in the results following a gluten-free treatment would be useful in a concrete diagnosis.
  7. WheatChef
    Open Original Shared Link regarding the relative conversion rates of Alpha-Linolenic Acid (found in flaxseed) into EicosaPentaenoic Acid and DocosaHexaenoic Acid (found in fish oil). As you can see the conversion rate is severely low (under 4% for DHA) and this conversion rate goes even lower when dealing with a diet abundantly rich in omega-6's (n-6). ...
  8. WheatChef
    I googled the same thing as you and it appears that the main connection between the two are people asking if there is a connection in the first place. Reactions to molds are controlled by your immune system. The immune system of someone with an autoimmune condition (especially one that is genetically linked like celiacs) is compromised. An already compromised...
  9. WheatChef
    Three heavy doses of gluten poisoning have removed almost all of the cravings I used to get. Aversion therapy isn't the worst thing in the world.
  10. WheatChef
    They may wish to try and schedule an endoscopy to double check, although the IgG gliadin isn't technically specifically related to anything they'd find in an endoscopy but the IgA test they'd be looking for wouldn't necessarily be high in a young child no matter what. They may wish to simply just go with the negative tests and send you home without any instructions...
  11. WheatChef
    No, while both contain "omega-3's" that's only slightly more specific than saying that both contain fats. The type of omega-3 found in flaxseed oil can be turned into the types of fats found in fish oil. The type of fats found in fish oil are the subject of countless studies currently that show them to be very important to overall human health. The problem...
  12. WheatChef
    If your body responded positively to removing a possible toxin from it's system and then responds negatively to you reintroducing that same toxin then none of the blood tests that have or ever will be developed can give you a clearer answer. You mention contemplating going back on gluten for your next blood tests. If you go back on gluten and all of a sudden...
  13. WheatChef
    I was halfway through making the opposite switch from meat eater to vegetarian when I had to seek treatment for the increase in my symptoms. I was trying to use grain type products as sources of protein and that didn't work out so well. Once I got word from the doctor what was going on I went back to eating even more meat than before (was somewhat veggie...
  14. WheatChef
    Great, will have to check some out. So far I've found I can use bean flour as a great replacement in frying and making roux where you're actually looking for a proteiny taste but when it comes to lighter more delicate flavors it is way too overpowering. Shame though because the strength of it's quite nice.
  15. WheatChef
    This may be more simplistic of an answer than you were looking for, but there are always plenty of volunteer jobs that need filling even in the developed nations. You have a serious medical condition (or possibly the world has a serious cuisine problem but that's a different discussion), just how much suffering do you need to inflict upon yourself to say...
  16. WheatChef
    There is actually a well documented tendency for humans to start attributing new diseases they've learned about onto their own symptoms or the symptoms of those around them. It's called Medical School Syndrome as it is very common in those going through medical school, as well as those in the psychology field. I know it certainly can be desirous to find other...
  17. WheatChef
    The CT scan will not test for celiacs, but you don't know that is all that is wrong with you.
  18. WheatChef
    Exercise is a fantastic way to get your blood circulating, if you're still feeling completely zapped of energy you might want to back off the intensity of your workouts but I don't think you should avoid them.
  19. WheatChef
    Well it certainly sounds like you have a gluten intolerance, that however does not mean that it is the only thing going on in your body. You could additionally have problems in your lower intestine which would account for the bloody stools. An endoscopy only checks the small intestine and does not go into the large intestine, for that you would need a colonoscopy...
  20. WheatChef
    Certainly sounds like your body is reacting to the gluten. Since its normally a constant chronic exposure in a regular diet it can be hard to tell just all of what changes the gluten is causing in your body. I'm at the 2.5 month mark now and weekly notice a new thing that apparently was abnormal in me because it's now fixed but before I didn't even realize...
  21. WheatChef
    If you can be completely sure of being gluten-free for an extended amount of time (no eating of any processed foods unless you've contacted the manufacturer ahead of time and made sure there are no gluten products in the food and that it is also not processed on any equipment shared with gluten containing products/flavors, no medicines or vitamins without...
  22. WheatChef
    A gluten intolerance is an immune system response to a specific gluten peptide called gliadin. Both IgA and IgG antibodies for gliadin can be tested for through serum tests. Results are not 100% accurate for either a positive or negative diagnosis.
  23. WheatChef
    Since it sounds like you had the tests done by a different doctor with your youngest, it is possible that different tests were run. Which ever doctor ran the tests for both you and your husband did not do the full range of tests necessary to determine if you have a gluten problem or not, only if there was site specific damage in the small intestine. The same...
  24. WheatChef
    Food allergies in general are statistically rarer than intolerances.
  25. WheatChef
    I saw mainly negative results the first week followed by very favorable results starting in the 2nd week. Since then I've been getting glutened a decent amount so who knows how things are going, currently at 2.5 months and still noticing a new positive change occurring each week.
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