farmwife67

Huh? Where did you find this? Just curious, as this is not what I have learned. There are lots of grains that do not contain any gluten.

The website I found is www.(Company Name Removed - They Spammed This Forum and are Banned). There are many videos. There are also books that I have read, but I don't remember the names of them. The books I read said there is gluten in all grains, just not gliadin and their way of thinking is that gliadin is the problem. There is so much info out there and you really have to sort through it all and decide for yourself what you believe. My theory is if you're eating gluten free and still not feeling well, it's worth a try!

i am mostly grain free & losely follow the paleo diet. just look up paleo diet recipes and you'll get loads off the internet, or get the book from your local library. i'm an athlete and train for 2+ hours everyday and haven't had problems getting enough carbs. although i do drink p90x recovery drink after each workout. this drink may not work for everyone because it contains whey protein, but is gluten free.

i only eat meat, veggies, fruit, eggs, nuts & oils, but "cheat" on gluten free bread about 2x per week (1 slice only), and sometimes i might have a very small bowl of beans or rice (1 x per week). it may seem boring to only eat these foods everyday, but i haven't had an issue.

you can make curries, stir-frys, basic meat & veggie dishes, quiches, casserole bakes, etc.. you just need to be a little more creative & use back to "basics" ingredients. this also eliminates most issues with cross-contamination!!

this is a very lean fat plan, so you have to make a point to throw fat on your food, like flaxseed, walnut or olive oils! you can eat as MUCH as you want and as often as you want. i eat 6 meals per day.

Can you give me some casserole recipe or ideas? sure would appreciate it!

I like to use different herbs and spices in my dinner meals, maybe thicken a stew with arrowroot instead of corn starch. I like to vary how I cook meals too; sometimes slow-cooking soups and stews, other times broiling shrimp or steak and eating it with a really big salad. Try preparing vegetables that are from another culture, like jicama, jerusalem artichokes or burdock root. I like jicama sliced into matchstick sized wedges in a salad, burdock root in a stew.

There's a way of pairing meat with a fruit/vegetable that aids in digestion; Pork is better digested when you eat it with apple, beef with mushrooms, chicken with lemon, turkey with cranberry, lamb with mint or rosemary, salmon with dill... for every meat there is a complementary acid, and these flavors together are very satisfying.

Interesting with meat pairing. I eat a lot of those very combinations...yum Thanks never thought of that possibility!

Is Rice Flour considered a grain?

This is a great article, talks a bit about grains...

http://articles.mercola.com/sites/articles/archive/2010/05/27/gut-bacteria-offer-new-hope-for-people-with-celiac-disease.aspx?aid=CD945+

Yes anything made from rice or corn (corn syrup, corn starch, butyou can make your own corn starch.

I found I was gaining weight because I was buying all of the gluten free processed crap! I decided to go completely grain free, especially after watching the videos on www.(Company Name Removed - They Spammed This Forum and are Banned). Dr. Osborne says all grains contain gluten, even rice and corn. So I made the switch and have been losing a pound or two a week ever since. I eat all of the fruits, veggies, meats and nuts and seeds I want. There are flours you can use to make things, like almond flour, tapiocca flour. You have to make most of your foods because you can't even have corn syrup or corn starch but I feel much better than when I was just eating traditional gluten free.

If you are getting tested I would keep eating gluten or you will test negative. Then, I would get back on the gluten-free wagon and live healthy!

Good Luck,

Lori

I went completely grain free for 3 weeks in January. It's how I discovered I had a problem with gluten - when I got lazy and started eating wheat again I felt absolutely horrendous.

I found it hard to get enough carbs. I was following paleo so no legumes or potatoes either. I was doing it to lose weight, because I've found with my insulin resistance low carb is the only way to go. I have trouble with eating grains in moderation so no grains seemed easier than some grains, and it really was, I wasn't getting hungry. However, dropping my carbs so much left me feeling quite spaced out at times and even though I felt fantastic 99% of the time, I ran out of energy very quickly when exercising. I train with someone and I know what it's like to be pushed harder than I feel up to, but this was like completely hitting the wall, I couldn't have kept moving for anything. I think the problem was that I wasn't eating enough at dinner time (I train in the morning before breakfast).

Ultimately, it required a lot more planning and I'm not a creative cook and that's where I gave up. My doctor would like me to go grain free and dairy free, but I've decided to start by going gluten free and use that as my base point. I'll never go back to the gluten grains, but I'm not going to be so tough on myself as to cut out everything at once. Later I'll cut down the others bit by bit. Meanwhile, I'm determined to eat as natural as I can and get my grain carbs from things like brown rice and quinoa. I can't imagine eating as much of them as I did of wheat, they don't come in half as many exciting forms, nor are they available everywhere like wheat was.

Maybe try giving up all processed grains and and see how you go?

I found a great website www.(Company Name Removed - They Spammed This Forum and are Banned). All grains contain gluten, they just don't all have gliadin in them. Dr. Osborne and others believe that all gluten causes problems if you have gluten sensitivity, not just gliadin. It is a really interesting website, watch his videos. The first ones I watched were the ones about the effect of gluten on children. (not really just children) It completely made my mind up to go gluten free. I really believe all of the processed gluten free crap I was eating was poisoning me and sabotaging my weight loss efforts.

Good Luck,

Lori

The reason I haven't done it, Lori, is that I couldn't imagine how I could do it You can't eat too many fruits, I get easily bored with vegetables, and too much meat (and I am I great meat eater) just puts me off. Without the carbs I am lost

I eat as many fruits as I want and I do eat potatoes a couple of times a week and I still am losing a pound or two a week.

I have been thinking that I would do the same thing, so I am definitely going to keep an eye on this thread to see what people suggest.

One thing I thought of while I have been trying to plan a strategy for how to eat without any grains is occasionally making brownies without any flours for those day when I may feel like caving. I came up with a recipe that substitutes ground flax and ground nuts for the flour and I think it tastes really good and it's loaded with healthy stuff, like fiber and protein.

Anyway, I'm sure that there are many recipes out there that would work, but if anyone want the recipe I have I would be happy to post it.

~Sarah

Please share recipe!

Have you tried eating completely grain free? (no corn or rice) I would encourage you to visit www.(Company Name Removed - They Spammed This Forum and are Banned) and watch his videos about grains and how all grains have gluten in them and we shouldn't eat any of them, it isn't just gliadin that bothers most of us. It has really opened my eyes and my weight is coming off slowly too. (about a pound or two a week)

Good luck,

Lori

Has anyone else gone completely grain free. (No corn or rice) The main reason I tried it was for weight loss. I'm finding it difficult to know what to eat for meals that is different. If you have any ideas, please let me know. This also means to corn syrup or corn starch.

I've had quite a few experiences that left me a little wary of blue diamond nuts (almonds, in particular - regular, oven roasted, etc. -- I don't ever buy the seasoned ones). Even though they are supposedly gluten free I swear, every time I would eat them I would end up with an unhappy gut.

I don't know if it's a contamination issue or if I just have a had time digesting nuts at this phase of my recovery (I can eat peanut butter with no problems), so I just quit eating them. I found raw shelled almonds in the produce section of my grocery store (a Kroger) packaged by a company that says processed in a gluten free facility. I seem to be able to eat those with no problems.

Remember peanut butter would be totally different because peanuts are not nuts, they are legumes.

i was just reading about this yesterday in dr. green's book (celiac disease the hidden epidemic). he said you could have flare ups for up to a couple of years after going gluten free. the test just needs to be done by a doctor familiar about dh so he can make sure the correct area is biopsied. (which is a couple of mm adjacent to the break out, not the actual break out since it can mimic several other skin diorders. good luck!

Did he mention if the fact that I have been eating gluten-free would cause a negative result, as it does in other celiac testing?

I'm wondering if I have DH on my scalp, but I have been eating gluten-free for a few months and I'm wondering if the biopsy would be negative because of the gluten-free diet?

Thanks for the replies! I got her lab results paperwork yesterday & it also shows low rbc, hemoglobin & hematocrit & high platelet counts. Which all point to anemia & Celiac. We left a message with her ped yesterday & we'll hopefully hear back from her on Monday. We intend to request for a referral to a specialist & if she won't give us one, a 2nd opinion.

Jenn

I know it is nice to have a diagnosis, but I wouldn't get hung up on that. Just start with a gluten-free diet right away. The sooner you get started the sooner she will heal.

I tried the yellow cake mix and the chocolate chip cookies. The cake mix was just ok (it's convenient to get so that is why I use it once in awhile). I didn't care for the cookies at all. Making them from scratch is so much better. I know it takes more time, but I think it is worth it.

Doctors unfortunately are IGNORANT when it comes to Celiac disease and gluten sensitivity and what happens to us, if we eat celiac. My doctor just told me, "oh you don't want that disease that is an awful diet, it is no way to live life." REALLY?????? I have been eating gluten-free for about 2 months and I don't mind it at all, because I feel soooooo much better now. Just eat gluten-free and forget about diagnosis. Like everyone else said make sure you check all of your pills and lipsticks also.

I just heard from the doctor today that my blood work came back positive for Celiac disease. I will be getting a packet in the mail with lots of information including a script for a bone scan and an appointment with a dietitian. I have been reading through the site and I'm feeling a little overwhelmed. I see many things that I can relate to. I am not underweight however , just the opposite and I am worried. I see that many people on the site talk about well needed weight gain and being hungry all the time. I certainly don't want to gain weight. I am also overwhelmed by the restrictions. Is there a complete (or extensive) list somewhere of things to avoid, beyond the obvious. Are there levels of Celiac disease? I do have the bloating, joint pain, dry skin, insomnia, periodic stomach pain with vomiting, bowel trouble, ridges in my nails, anemia. It seems like a lot as I am writing it, but there is a part of me that feels I am taking a lot of little things and making a big deal out of it since I am also in my 50's and some things are just expected with age. Has anyone else been conflicted? Thanks.

There are not levels of celiac disease, you either have it or you don't. (just like you can't be a little pregnant you either are or you aren't) You must completely omit wheat, oats, barley, and rye. There are many places to get help, keep asking questions here, it really isn't a bad diet. You just have to be cautious when eating out. If your whole house can go gluten free that helps too, because then there is no risk of cross contamination. It seems overwhelming, but it really isn't that bad, unless you are going away, then you just have to plan ahead. It is worth feeling better! Keep searching the web and this site and you will be very happy. I would like to recommend Udi's bread. It is the only bread that really tastes like bread and doesn't fall apart. You can get it at many places and your local health food store may be able to order it so you don't pay shipping charges. Trust me and many others here it is the only answer to store bought bread. I guess there are good recipes for bread, but I don't have time for that. Good luck and it will be worth the effort!!!!

I have been eating gluten-free for a couple of months and I am wondering if I had my rash on scalp tested if it would show up as negative because of the gluten-free diet. I think the rash has improved some. But, it gets worse every once in awhile. Not sure if it is due to getting gluttened or not.

We use the rat poison analogy here. It helps people understand that a little does matter. Where it breaks down is that if you ate a tub of rat poison you'd be dead but a tub of gluten isn't going to kill you immediately. None the less, we use it and find it a very effective way of explaining it to people. Our dietician was the first place we heard it (she has Celiac as well). It's also been used at our support group meetings that way before. I'd say stick with it!

It may not kill you instantly but it does kill your villi in your intestine, just like rat poison would!

definition of auto-immune disease:

Autoimmune diseases arise from an overactive immune response of the body against substances and tissues normally present in the body. In other words, the body actually attacks its own cells.The immune system mistakes some part of the body as a pathogen and attacks it. This may be restricted to certain organs (e.g. in thyroiditis) or involve a particular tissue in different places (e.g. Goodpasture's disease which may affect the basement membrane in both the lung and the kidney). The treatment of autoimmune diseases is typically with immunosuppression

I have these little water blisters on my head, they itch and when I itch them they pop and turn into sores. The sores are also itchy. REally sick of itching all of the time. I thought they were going away when I started eating gluten-free, but they never really copletely left.

hi everyone,

i've been reading a lot here recently, lots of really helpful info & i'm hoping it's okay to ask for your advice. i've never considered myself as unwell at all, but in hindsight have had what i think of as minor problems for years, migraines, gi issues (recently diagnosed as IBS), stomach cramps, nosebleeds, bad skin (despite being post teenage! (41 to be precise)), chronic depression. it never occured to me that these could all be related, but my boss who has been dignosed with different allergies & intolerances recently told me they could be if i was gluten sensitive. so as my dr dismissed the idea recently i did the enterolab testing & this is what came back:

Fecal Anti-gliadin IgA: 22 Units

Fecal Anti-tissue Transglutaminase IgA: 20 Units

Quantitative Microscopic Fecal Fat Score: Less than 300 Units

Fecal Anti-casein (cow's milk) IgA: 8 Units

HLA-DQB1 Molecular analysis, Allele 1: 0501

HLA-DQB1 Molecular analysis, Allele 2: 0602

Serologic equivalent: HLA-DQ 1,1 (Subtype 5,6)

Interpretation of Fecal Anti-gliadin IgA (Normal Range is less than 10 Units): Intestinal antigliadin IgA antibody was elevated, indicating that you have active dietary gluten sensitivity.

Interpretation of Fecal Anti-tissue Transglutaminase IgA (Normal Range is less than 10 Units): You have an autoimmune reaction to the human enzyme tissue transglutaminase, secondary to dietary gluten sensitivity.

Interpretation of Quantitative Microscopic Fecal Fat Score (Normal Range is less than 300 Units): Provided that dietary fat is being ingested, a fecal fat score less than 300 indicates there is no malabsorbed dietary fat in stool indicating that digestion and absorption of nutrients is currently normal.

Interpretation of Fecal Anti-casein (cow's milk) IgA (Normal Range is less than 10 Units):

Interpretation Of HLA-DQ Testing: Although you do not possess the main HLA-DQB1 genes predisposing to celiac sprue (HLA-DQB1*0201 or HLA-DQB1*0302), HLA gene analysis reveals that you have two copies of a gene that predisposes to gluten sensitivity (any DQ1, DQ2 not by HLA-DQB1*0201, or DQ3 not by HLA-DQB1*0302). Having two copies of a gluten sensitive gene means that each of your parents and all of your children (if you have them) will possess at least one copy of the gene. Two copies also means there is an even stronger predisposition to gluten sensitivity than having one gene and the resultant immunologic gluten sensitivity may be more severe.

so..i'm reading this as being gluten sensitive, but not celiac?? does that mean it can't develop into celiac or that the risk potential of that is low. will eating gluten free prevent or make it less likely of developing into celiac??? i guess i don't really understand whether gluten senstivity & celiac are 2 different (but similar) conditions.....or the same condition but at opposite ends of the spectrum? or is it a grey area? am i making any sense at all? guess i'm kind of confused.....

i'm tempted to just go gluten free & see how things improve or is there some thing here that shows i should go back to my dr?

can anyone help me?

thank you in advance...

You are correct in thinking you are gluten sensitive, but do not have celiac disease. I do not believe it can develop into celiac disease, which simply means it won't destroy the villi in your intestine and you won't get DH (rash). However, there are many other autoimmune diseases that it can cause. Your symptoms could very well be from eating gluten. I would definitely go gluten free. I have very similar results and I know as soon as I ingest gluten because I get constipation. I do have the celiac gene also but the rest of my results are very similar. It won't hurt anything to try going gluten free. It really isn't that hard, especially if you eat at home. Eating out is tough because you can't see what is going on in the kitchen. (cross contamination) You have found a great place for answers to all of your questions right here.

This will be my first Lord's Supper (Baptist) since being diagnosed. I've also been diagnosed with an allergy to milk and sulfites (sulfites are kind of scary since they affect my breathing so drastically). I keep benadryl with me in case I come into contact with sulfites.

A friend suggested taking benadryl 20 mins before drinking the grape juice and seeing if that will help lessen my reaction. Has anyone else dealt with this? then that leaves the bread, I know there are some people that see it as such a tiny piece that there should be no way I could get that sick. I guess I just don't want to risk getting sick at all.

WE asked our pastor if we could bring in gluten-free communion wafers and he was fine with that. Is there a grape juice you can drink if so maybe ask i you can bring in both items before communion.

I had a very strong positive blood test and response to the gluten-free diet, with a negative biopsy, The Dr. only took 4 samples, though, and I am absolutely positive he missed the affected areas and that I have celiac. I have a colonoscopy now scheduled for this week. What can be seen in a colonoscopy that was missed in the endoscopy and blood work?

If you feel better eating gluten-free, then I would just continue and say the heck with the biopsy. You could also do the stool testing through enterolab, but that will just lead you to knowing whether or not you are sensitive to gluten. It will not diagnose you with celiac. I say if you feel better eating gluten-free just embrace that!

Good luck!

Fecal Anti-gliadin IgA: 33 Units (active dietary gluten sensitivity)

Fecal Anti-tissue Transglutaminase IgA: 11

I was concerned that 11 was so close to normal that I should consider it normal. I called enterolab and they told me that there is no such thing as a little positive. It is like being a little pregnant. Your either positive or your not, and I am positive.