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parmeisan

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Everything posted by parmeisan

  1. parmeisan
    Just wanted to say that most of that was for the original poster. After having read through the thread more (yeah, I should have done it first) I did add some more. This (editted in, so you might have missed it) was mostly for you: You said you're pretty new at gluten-free, right? I think that it's probably just going to take some time before you...
  2. parmeisan
    Oops, I guess I'm not the first to say that. Still true. Also, if you're using MyFitnessPal - note that it lets you enter recipes. It was much easier to put in the mixed cereal I eat every morning once I realized I could do it that way, instead of selecting all the items again or copying over the meal. That way, you can eat more or less of it each day...
  3. parmeisan
    I had heard before that to lose weight, you only had to eat fewer calories than you burned... but I never really believed it was that simple. It is, actually. There's more to being healthy - nutrients, etc - but there are exactly two ways to lose weight: 1. Exercise more 2. Eat fewer calories Exercising is great, but it only gains you like ...
  4. parmeisan
    After the blood test, my doctor told me I "might" have Celiac. I asked him if it might be prudent to get off of gluten (at that point I knew very little) and he said OK, but that I would have to go on again prior to the biopsy. So I'd say that the diet was my choice. Anyway, after I tried to go back on gluten and didn't think I could stick with it, I talked...
  5. parmeisan
    Every time I think I've made a decision, I find out something new. I just did another celiac.com-binge and spent a couple hours surfing around on here. I discovered the possibility of gluten withdrawal, which I hadn't heard of before. So even if I get sick right away and don't eat any other gluten, and I get over it within a week or so (which seems...
  6. parmeisan
    The blood results were thus: - Anti-Tissue Transglutaminase IgA: 2.3 U/mL (negative) - Anti-Deamidated Gliadin Protein IgA: 2.8 U/mL (negative) - Anti-Deamidated Gliadin Protein IgG: 13.6 U/mL (positive) I was never able to directly correlate the IgG to any research on sensitivity/specificity (ie, % false positives and false negatives). I thought...
  7. parmeisan
    OK, well that helps. I did have a positive blood test although I was never able to confirm from my doctor about how sensitive/specific they were (he told me that the one I tested positive on was just used to measure compliance - but I think he doesn't really know much about the tests). And yes, I have felt much better off of gluten. And a dozen symptoms...
  8. parmeisan
    Well, I couldn't stand the idea of being on gluten for a full 3 months, so that's right out. I guess I haven't really decided yet about how long. I was thinking 1-3 weeks? Enough to get *some* chance of a positive biopsy without hurting myself too bad. Right now I am just finally starting to feel so great so I don't want to lose that, either. If you...
  9. parmeisan
    I meant that I wish I'd done more research before I went off gluten the first time, instead of rushing into it, and had known that everybody says not to go off gluten at all if you're going to get a biopsy. At the time of my first post on these forums, I had already gone off gluten.
  10. parmeisan
    Got something great to say about Celiac Disease that you want to shout off the rooftops? Know someone who needed to be convinced to get tested and have some advice you gave them that helped? Sure, we all know that getting a Celiac diagnosis, or even suspecting one, can be scary and frustrating. But there are good things too. Please share how your...
  11. parmeisan
    Oh, I should have said. I am already gluten-free and acting with the assumption that I do have celiac disease. I mentioned in the other thread that they are still planning on giving me a biopsy but I expect it to be inconclusive because I am not eating gluten. (I wish I had read your advice much earlier, Lisa! ... both Lisa's.) Is "Ferritin" the...
  12. parmeisan
    Hi, My doctor is, in his own words, "not an expert on Celiac disease". I have no intention of switching doctors because from what I've read, I am far more likely to end up with a worse doctor, not a better one - and I know this guy cares. He's also pretty agreeable so if I go to him with a list of tests I need done or medication that I want, as long...
  13. parmeisan
    I should probably update this before I go posting in other places on this board, in case people are curious about how I got where I am now from where I was. Basically, I started feeling the difference. It wasn't sudden like I thought it would be, but gradually I began to notice how bad I felt all the time, and realized that I had forgotten how bad I was...
  14. parmeisan
    Something I saw in one of the books I've been reading that was really interesting was this: try to think about your food as special, as in, everyone else wants YOUR special food. It was a tip for raising kids, that if you can get them to think that, you've succeeded; I think it's useful all the time. When I am eating strawberries with whipped cream and...
  15. parmeisan
    ... you are watching TV and realize that every time someone eats something with gluten in it, you are mouthing the name of the item under your breath.
  16. parmeisan
    You didn't ask about this, but if you are in Alberta, someone ought to tell you about Kinnikinnick Foods in Edmonton. I don't think they have a physical bakery sort of presence, but orders from their online store ought to come real quick! They're very good, and everything you see on the site is gluten-free AND lists all the allergens they contain just so...
  17. parmeisan
    I don't doubt it! I know that it is possible, even the most likely scenario, that a person will eat better off gluten than on it. Celiacs, for one thing, tend to learn everything they need to know to manage the diet - they need to in order to survive. People who know celiacs are likely to be well-versed as well. I imagine that when/if any of you suggests...
  18. parmeisan
    OK, we're totally not in disagreement then. All the points you questioned were things that I knew were only valid for some people - but I'm not thinking of everybody. I'm thinking of the people who match my 3 assumptions. Certainly not everybody, but enough people that I don't think the gluten-free is for everybody, either. I mean, there are GREAT gluten...
  19. parmeisan
    I don't mind if you try to convince me. I would like to hear the argument. But I'm not sure right now how this is even an opinion. Which "fact" is wrong? FYI, I am not talking about me any more. I am curious about this point, and just want to discuss it separate from the rest. If, 1. If you are not a celiac (because if you are a celiac, the benefits...
  20. parmeisan
    What you guys are saying is true. But in my own defense, I said difficult, not impossible. I simply meant that you need to pay more attention to that stuff. I was getting a little carried away because there are a lot of people out there who advocate this diet to anybody and everybody, and I very much disagree with that school of thought. For normal people...
  21. parmeisan
    OK, I just did a little more research, and if I am correct, the tests I had were normally abbreviated as such (in the same order as before): tTG Anti-dGp IgA Anti-dGp IgG And from the information I could find on the last one, for which I was positive... "The specificity varied between 97.3% and 99.3%." Open Original Shared Link "...the specificity...
  22. parmeisan
    That's not how I have understood it. From everything I have read, the tests all have some chance of false positives and false negatives. Some of the tests are as sensitive as possible, in order to pick up all the people who might have it, but naturally this means more false positives. Others are more specific, meaning that you get a lot of false negatives...
  23. parmeisan
    They only did the three I named, so I guess not. Oh, that's good to know! I was having trouble connecting the names given on the bloodwork results to names used online when explaining what the various tests mean. I thought that the Gliadin IgA was the test that had 70% sensitivity, meaning that the fact I was negative gave me 30% to still have it...
  24. parmeisan
    I figure it's about time for an update. In a way a lot has happened; in a way, not much. I talked to my doctor again and got a copy of my initial blood test results, two requisitions for further blood tests, and the assurance that he would not require me to get a biopsy in order to get me sent to further specialists (as per point 4 in my second post) if...
  25. parmeisan
    Huh. That's very practical. And then I could get another blood test after I go back on. If the numbers go down and then up again, then even if the doctor doesn't diagnose, it would give me quite a bit of peace of mind on the question. I've still got 4 months so I am thinking a little more time gluten-free to see how it feels. It also gives time...
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