Spudz

Considering the sequence of events that resulted in my doctor suspecting gluten-intolerance, I found your post interesting. Over the years, I had gradually reduced my consumption of grain products. I incorrectly interpreted my adverse reactions to eating refined grain products, and didn't consider the gluten component. But, after reduced symptoms during an anti-inflammatory detox which eliminated gluten, I reacted badly to wheat and rye during the subsequent food challenge. As a result, I returned to eating only the foods allowed during the detox. After several weeks of "clean" eating, I ate a fast-food pita wrap (which in addition to a high-gluten content also contained many fermented foods) and experienced a return of digestive problems plus a few new symptoms: flushing, intensely itchy hands and feet and a rash on all skin exposed to natural light. A search on the internet led me to consider some sort of mast cell disorder.

My doctor suggested trying antihistamines as an easy way to determine whether excess histamine might be involved in my new symptoms. It was at this appointment my doctor requisitioned a celiac disease screen (no results yet).

I skimmed through the two websites you attached, thanks. I react adversely to at least some of the high-histamine foods -- some cheeses, chocolate, shellfish, etc., but didn't make the connection while still eating gluten because my symptoms were chronic. Of particular note, I am hypersensitive to food preservatives (sulphites, benzoates, etc.) and have never tolerated alcohol (fortunately not a problem since I've never enjoyed beer, wine or spirits). I've been back on a gluten-free diet for 10 days now after eating gluten at every meal before testing. So far, the intense "histamine" symptoms I experienced after eating the high-gluten, high-histamine pita wrap are significantly less. I can't say for sure if this improvement can be attributed to the gluten-free diet, or whether taking one regular-strength Reactine per day is also helping. I suspect it may be a bit of both. I can say that eating gluten-free has reduced my previously industrial-strength headaches.

I, too, would love to eat chocolate (and cheese) without feeling worse afterwards. Due to my numerous auto-immune illnesses, it seems my diet is becoming increasingly restricted. I guess I could say I'm currently eating a "Scratch-prepared, low-GI, low-acid, low-histamine, low-purine, anti-inflammatory, gluten-free diet". Yikes!

Have you tried "dry skin brushing" for your sinus problems? This was recommended to me by a naturopath, and it really seems to help clean out the sinuses. If interested, check the internet for instructions. Best of luck, Marz.

I'm new at this gluten-intolerant lifestyle. After bingeing on foods containing gluten prior to my medical tests (no results yet) I've been back on a gluten-free diet for 10 days now. One thing I've noticed during the two extended periods of time I've been gluten-free is that I actually have a neck -- or more accurately, one that isn't puffy and undefined looking. I decided to make regular muffins for my husband, being extremely careful not to touch my mouth while my hands were handing the flour and batter. Despite my extreme care not to ingest the slightest bit of gluten, my neck (within a matter of minutes) was puffy again.

Does this mean I can't even touch foods containing gluten without reacting? Is this possible, or even common among those who are gluten-intolerant?

I came home from a doctor's appointment with a lab requisition for multiple tests, and was surprised to see "Celiac Disease Screen" checked off. Nothing was mentioned about this possibility during my appointment. My doctor isn't aware I've already adopted an essentially gluten-free diet -- not because I suspected Celiac Disease, but because I feel better not eating refined grain products. I'm wondering if I should load up on foods containing gluten during a period of a few weeks prior to the Celiac Disease Screen, or will it show the appropriate positive/negative result regardless of diet? I've already been told to go off anti-inflammatory medications/supplements for a couple of weeks prior to other blood tests (I'm dealing with a number of autoimmune issues), so going on a gluten-rich diet (if appropriate) wouldn't delay the testing. Should I do so? And, can anybody tell me exactly what a "Celiac Disease Screen" is? Thanks.