Lisa

Hi everyone ,

I need your help , after i had my first daughter 7 years ago when i would eat i would be doubled over in abdominal pain for hours . The doctor did a scope and found a hiatel hernia and said that was where the pain is from ....i do not believe him ..

here are my symptoms .

1. It goes away while pregnant????? Very strange!!!!

2. Pain is terrible doubled over i pain , can't breathe it hurts so bad lasts as long as 9 hours .

3. Never have diarreah just the opposite i am constipated all the time longest i went with out a bm was 9 days .

4. only happens when i eat cookies , cake , bread , pasta, pancakes,anything with gluten it seems ,

i use to be able to eat taco's and just reacently that had to stop i think it may be the flour totilla i used, i also use to be able to eat pasta .

i can eat cereal that is made with whole weat thats what i don;t understand . please help

Jolienej,

This is the test to request from your doctor:

Anti-gliadin antibodies (AGA) both IgA and IgG

Anti-endomysial antibodies (EMA) - IgA

Anti-tissue transglutaminase antibodies (tTG) - IgA

Total IgA level.

Take a walk around this site and see if you find anything familiar.

He went off for three weeks then back on for two before the second blood test..hmmm. I didn't think just three weeks off would matter.

It certainly could contribute to the inconsistencies. Children can heal quickly. How did your son do on the three week gluten free diet. A positive dietary response is part of the puzzle.

Thanks for posting this updated list. Panera is always one of my favorite stops.

Here are a few recipes to begin with All delicious!

https://www.celiac.com/gluten-free/index.php?showforum=27

To update this information with what I just learned. I spoke to a woman at the 800-967-5248 which is the number listed on either the Yoplait light or the whips. Anyway, she indicated to me that if the yogurt is Gluten Free it will be listed on the back. If not then it is not. She was very blunt about it and less then excited to help me.

Nancy

I just called Yoplait. In a world of law suits everyone is covering their behinds.

When a container is listed as gluten free, they are confident there is no change of cross contamination.

But most companies will not list something as gluten free unless it is tested, regardless of no gluten ingredients.

Yoplait ( a General Mills Company) will always list ALL forms of gluten in their ingredient listing. So all you need do is read the ingredient list and if you do not see wheat, rye, barley or malt, it is safe to consume.

It's always good to call the company, but remember that your information is only as good as you customer service rep. Rely on your instincts.

Here is some information you might take with you. The article is from 2006, but still a good reference

Good luck to you tomorrow.

https://www.celiac.com/articles/1077/1/39-o...bese/Page1.html

My thought is that you have healed and that you are in what some of us call "remission".

It might take repeated gluten exposure for you to be symptomatic.

Hi Minton,

I can't tell you I know how you feel, because I don't. No one can really know how deep your loss it. But I did have a special horse when I was about your age. He was MY best friend. He kept all my secrets, listened to me sing songs (off key), let me vent all my frustrations and even played with my hair when I was sad. When I cantered him through the fields, all my troubles slipped away. You're very special to have such a wonderful friend.

Can you find a way to honor that great love you have for your horse? Can you pass on your love for horses to someone who might not have that opportunity? Do you have an equine program for disadvantage or handicaped children in your area? Or, could you help start one?

Although your heart might be broken now, you must know how lucky you have been to have had such wonderful friend. But, mostly, he was so lucky to have YOU in his life.

It will get better, I promise

BIG HUG to you!

As far as I have read here, no one has proven, beyond a shadow of a doubt, that there is no gluten in the wax, or that it's safe.

Well, I gave it a good go. Nor has it been proven that waxed produce DO contain gluten, and thus unsafe for the gluten intolerant or those with Celiac. So I guess, each person has to weigh the facts and choose for themselves.

I've enjoyed this thread and have learned a lot.

Welcome to the Club! I certainly can understand your joy.

Hi there

Has anyone tried this test at home? I did and my result was negative but my blood tests were positive for anti tissue transglutimanase however the drs thought my blood test may have been a false positive so I've had another blood blood test last week and I'm still waiting on my results.... the wait was too long for me so I tried the at home kit - probably not a good idea as now I'm more confused than ever!!

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How reliable is the test? According to the creators at 2G Pharma Inc., the test is as accurate as a tissue transglutaminase (tTG) laboratory test that your doctor would request and uses the same technology to detect specific IgA antibodies that react with tissue transglutaminase (tTG), a well known indicator of celiac disease. The test has been approved by Health Canada and meets all of the European medical device requirements for a home test.

Additionally, a study published in the British Medical Journal found that the simple rapid antibody test allowed nurses working in primary care medical offices to detect celiac disease in patients who were not picked up during routine clinical care. The study evaluated 2,690 children around six years old and 120 nurses. The study found 31 newly diagnosed celiac patients. The rapid test accurately detected celiac disease in 30 of the 31 patients.

liked "The Gluten File"!

Me too. One of my favorites.

You have written a very interesting post. I bet it will receive a lot of replies.

Much of the frustration I see on this Board is that there is no "wide spread diagnosis of Gluten Intolerance". Doctors can't seem to see this "grey" area or spectrum of diagnoses. Although, I believe that Gluten Intolerance and Celiac are different, yet similar. The statistics indicate that it take up to eleven years to obtain a diagnosis for Celiac Disease and anything shy of that is diagnosed as psychosomatic or IBS.

I do not believe that Celiac Disease is diagnosed by "TOTAL Villous Atrophy". The Marsh Scale indicates several stages of the Disease.

(I am not self-diagnosed )

What do you eat daily on your gluten free diet? The diet can be pretty complicated in the beginning. And it you have damage do to celiac, it will take longer than a week to see some results.

A positive dietary response can be a diagnosis of sorts too.

If you need help with the diet, we'd be glad to help out.

I have read that the wax coating they put on apples in the supermarkets can have gluten in them and to avoid eating them. I'm not sure if this is true or not, but since I don't dare buy from any place other than a local apple orchard I love. Once they're out of season though I'll really miss my apples!

I also notice a coating of wax on turnips too, though again I'm not sure about the status there of gluten.

Here is a thread you may be interested in:

https://www.celiac.com/gluten-free/index.ph...c=61096&hl=

Sometimes, we will never know.

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This says they "have set limits", not that they have removed it, or outlawed it all together. It's scary when you find info like this.

These are the agencies we trust?

.

DDT has been banned in the US since 1972. The limites that the FDA has set on DDT is the residual effects from DDT decades ago, that may be found in root plants, that may have absorbed the residual DDT from the soil.

Although, we don't live in a perfect world, I'm glad that we have agencies working for the safely of the people they represent.

But, again, we get a little off topic.

They had DDT on them. .

How odd they would tell you that. DDT has been banned, world wide, since 1972 and 1984. I wouldn't worry too much about fresh fruit. Give it a good rinse and enjoy.

Here is some great information that happygirl posted on another thread:

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And on 54 Plan:

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Qualification

Celiac disease by itself does not qualify a student for services. The illness must cause a substantial limitation on the child’s ability to learn or other major life activity, but the illness combined with other factors may. Each candidate pursuing a 504 Plan must make an individualized argument for why he or she should qualify and why lack of accommodation would be detrimental to their education (be it academic, social, emotional, cultural, or physical). A multi-disciplinary team gathers to review relevant information from a variety of sources: teacher’s notes, child’s achievement tests or physical condition, social and cultural background, physician’s report, etc. All contributed information must be documented and relevant information to the child’s learning process must be considered. If a parent disagrees with the findings of the school district then the parent may request a due process hearing.

I don't see any thing that jumps out at me. The longer you are gluten free, you may find that your reaction time varies, which make it really, really hard to pinpoint a problem.

Don't try rounding' 'em up; it's like herding cats. They'll come home at supper time

You mean, in time for Mojitos

Thanks Laura. Several people have been asking about Celiac and School lately. This will be a great source.

Was taking their bitter melon capsules and had the worse case of DH in ages.

When I asked, this was the reply from them---

Bitter Melon only contains the pure herb Bitter Melon and other minor

ingredients are: 100% kosher vegicapsules, micocrystalline cellulose,

colloidal silicon dioxide,magnesium stearate, and dicalcium phosphate.

Customer Service

HerbalProvider.com

What are they leaving out? What are vegicapsules?

To the best of my knowledge, most blue cheese is grown on rye bread as a starter and there fore has gluten. Most dressings that have "natural flavorings" have gluten too. I recenlty was gluten-poisoned from ranch dressing at my local favorite salad bar. Not all have this effect, so it is best to introduce one suspect food a day to be able to isolate the food issues.

Andi, Please read this:

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Well, celiac sufferers need worry no more. The Canadian Celiac Association recently released a study showing that blue cheese is in fact gluten-free. The study tested three blues where the mold is harvested off of gluten-containing media during production: Quebec's St. Benoit and Alexis de Portneuf, and Roquefort. They also tested two cheeses where the mold was grown on gluten-free media.

The resulting cheeses each contained less than one part per million of gluten.

In all cases, they found that the resulting cheeses each contained less than one part per million of gluten. For comparison's sake, the current definition of "gluten-free" being considered by the FDA is 20 parts per million. This puts these well below the limits set by the FDA (as well as its European equivalent). So blue cheese is a go for celiac sufferers! Enjoy!

***

The is in refererce to cheese with a gluten starter. Currently, most blues are started with a synthetic starter, which of course, is gluten free.

I would be more worried about the cross contact from the croutons, than from the blue cheese dressing at a salad bar.