Lisa

Happy Birthday Tiffany. Hope you have a wonderful day.

i am on a very strict diet right now - no gluten, eggs, dairy, soy and am also avoiding other foods that i have mild sensitivity to. my doctor thinks i have had leaky gut for 5 years and feels that is why i developed gluten sensitivity and other sensitivities. i dont have full blown celiacs. question: have there been any reports of reversing gluten sensitivity? ie. if i spend months or even years on a strict diet and allow my gut to heal is there a chance in the future that i might be able to slowly incorporate gluten and other foods back in to my diet? thanks

Before that question can be answered, we have to know what your testing results were/are.

"I don't have full blown celiac" - sticks out like a sore thumb to me. With Celiac, you either have it or you don't, and there are no degrees of Celiac.

If you have been tested positive in any degree, you do have Celiac and it is a diet for life.

OK, so last night I made chicken and dumplings for dinner made from coconut flour and it was so good. But, I think the chicken broth might have contained gluten. After, I ate my knees started hurting, my stomach was upset, and I couldn't sleep almost all night.

Has anyone had a bad experience with Dominique's chicken broth. I knew I was taking a chance because I couldn't find any info online about it and they don't have a phone number. I won't do that again but would like to know if that is what it was.

Thank you.

Most of the time, just reading the labels will be sufficient to determine if a product contains gluten. It is helpful to purchase from known companies that list all gluten.

Any product that contains wheat, it is required by law to list it as an ingredient. Next time, try Swansons Chicken or Beef Broth, they are gluten free.

Yes, the BRAT diet can help ease the symptoms, a little.

Banana, Rice, Apple Sauce and Tea.

I would get a full blood work up to make sure that you are not deficient in vital vitamins and minerals.

Sounds like you are lacking some important things.

Ursa, thank you for your very time consuming links. They are much appreciated! I am sure mamabear will find them interesting as well.

ever react to cigarettes i tried stuff new the sam day (Blackwing buffalo patties, called they said it is just meat...) but i was around my cousin all day at his house fixin stuff and i rememmber stopping to eat my meal i had brought along and half way through i got all choked and could not stop coughing it seemed. maybe not so much coughing as i was getting ticklish throat like flegm i could not hack up. later that evening had appendix bursting episode, excrutiating!! but no real D like other episodes. definite redness and irritability past couple days, a feeling of being poisoned. could have been the cigarettes? what about a yeast episode with the buffalo...? argh

Not all roads lead to Celiac. Maybe you're just getting a cold. It's that time of year for bugs to be going around. I have been coughing and sniffling for three weeks now.

I love Pamela's chocolate cake mix; the cupcakes I make out of it are delicious.

ditto on Pamela's!

went to the gastroentenologist today and they scheduled me for a endoscopy. they told me to eat gluten for the next 3 weeks to make sure that my colon/bowel (if i have celiac disease) will be inflamed. so i went and ate mozzarella sticks, onion rings and french fries, lol. i just HAD to. my tummy has been rumbling, and i have been a bit gasy. i also feel bloated. think that it is in fact celiac or that my body just isn't use to eating these foods for a month. my calves also broke-out in some bumpy hives.

any advice before i go for this treatment? i am very nervous that it is going to hurt or i am going to be uncomfortable afterwards.

thanks again!

If I ate mozzerella sticks, onion rings and french fries - I'd be sick even without Celiac.

It sounds like you will be uncomfortable eating gluten for three weeks. How long have you been off gluten? Three weeks a relatively little time to re-create an inflamed intestine.

The endoscopy exam is nothing to worry about, at least from my experience. They put you to sleep and then you wake up. Nothing to it. There was no pain.

I rather like Bionaturae.

Two years ago the gluten free foods were just awful. Trust me, there have been MAJOR improvements in taste, texture and availability. Hopefully, the price will be next.

Well, I've been gluten-free for 4 1/2 years now.....only the rare glutening....maybe 10 times total...the last one definitely was in June of this year. I had repeat scopes a week ago , and the verdict was mild villous blunting and mild IEL in the duodenum, "consistent with treated celiac sprue".

Part of me is very happy it is better than on diagnosis(what would have been consistent with a Marsh2-3) but the rest of me was wanting all healed!!! Am I being unrealistic???????

What has been anyone else's repeat results?

BTW, 3 more unfriendly polyps, so I get yet another date for the colon in 3 years. but

Hey mamabear,

To be honest, I am very surprised that after 4 1/2 years, you aren't completely healed. Although, it's evident that progress is being made. Have you considered what Ursa Major mentioned that soy and dairy may play a role here. I don't know that I have ever seen any studies that link burnt/blunted villi with other causes other than gluten celiac. I would be VERY interested in that for personal reasons as well (other causes for destruction of the villi)

Continued progress for you.

Deb,

Have a wonderful day. You're catching up to me!

(Next year, typing classes)

If you have a diagnosis and know for sure that you have celiac disease, why would you do a gluten challenge?

"...almost tempted" is not the same as DOING a challenge. Thank you for your imput.

Yes. I had a six month period of time that I could not tolerate dairy. I have no issue now. But that is very typical for celiac.

I don't think that gfp's response was directed to anyone in particular.

Anytime that anyone of us eats out, we are exposed to potential cross contamination. That's a risk either by choice or necessity. As Laura pointed out, it's always important to minimize your risk as much as possible.

My daughter is finishing the second month of her gltuen challenge. She has white poop which is typically very soft or even diarrhea. I'm assuming that she's suffering from malabsorption. With that assumption, liquid vitamins are generally easier to absorb, correct? If that's true, do you think it would be a good idea to supplement her milk with breastmilk? I'm currently nursing my baby and I've thought about adding a few ounces to Tori's milk to supplement. She's not a very good eater anyway, so I'm afraid she's deficient in a lot of stuff. Because we don't want any of this on her medical records, we can't have her tested for deficiencies. What do you guys think? Even if it didn't help her, would there be any risks with doing this? I'm currently producing enough breastmilk to do this, so there would be no negative effects on the baby.

Angie,

Please refresh me. Why is Tori doing a challenge if you can't have her tested for deficiences? Are you doing Entrolabs?

To my knowledge, some honey baked hams are gluten free IF they are cooked without the glaze. (some have glaze packets that you apply when re-heating the ham).

It's the glaze that most likely is wheat based.

If a ham already has the glaze on it, you CAN NOT eat around the glaze as it will be contaminated with the glutenous glaze. Some hams MAY have a gluten free glaze. ALWAYS read the labels.

It's good to know that companies are listening.

I think that whatever aide you can find in the beginning of the diet would be most helpful. Be confident in the accuracy.

I still use my Triumph Dining Guide and my Triumph cards (in English, French, Mexican, Chinese, Thai and Indian) as a guide and not product information. They have come in handy many times. Do remember though, these product listings are good for a short period of time. Menus and ingredients change and you cannot reply on lists for long term accuracy.

After a while, you should be proficient in reading labels and there will no longer be a need for lists.

Oops, you didn't get that memo?

I don't eat a lot a bread, but I have found that Kinnikinnick Foods make the best loaf bread and english muffins. You can find them at www.kinnikinnick.com

It's good to know that others, gluten free for two years or so, share a similar experience. And it is hopeful also for those headed in that direction. It seems from the posts from Jestgar, kbtoyssini, Phyllis who has more years under her belt than anyone and Susie that the responses to gluten are far less severe, if not at all. Deb, I understand that you have several food intolerances which would complicate healing. But, I am glad that you are doing much better now.

This all seems contrary to the fact that some people respond in a greater severity to gluten once it has been removed from their system. It could be that this is during the healing process. Then again, every one is different.

For those that are struggling now, it's good to know that there is a light at the end of the tunnel. After a few years you no longer feel that the diet is an effort and it becomes second nature and being ill becomes a memory.

It would be good to hear from some others too.

Please don't misunderstand my post. It certainly is not about bragging rights, far from it. It's more of a curiosity for me. When people who frequented this site feel better and confident in the diet they move on and no longer need the information and support found here. It isn't often that we hear from people who have successfully eliminated their symptoms by diet controll after several years and have no celiac issues.

I was terribly sick for the most of my first year after being diagnosed. I never thought that I would regain the mental agility that I had lost. It left me with severe muscle atrophy which I am working on now. I have jeans ranging from size 2 - 14 (5'8")

I know that over these years I have eaten unsuspected gluten and certainly some cross contamination and yet, I don't react. Would it take repetitive exposure to react? This I assume to be true and would like to talk to others like me. - if they are still around.

As I find myself in new uncharted ground, if it serves as an inspiration for those struggling now, I hope so. I am fully aware that Celiac can "morph" into something more serious in the years to come. That is something that I rather expect. Guess, I'll take one day at a time.

I have been gluten free since my diagnosis August 2005.

Although I cook most of my meals and I order well when I eat out, I NEVER get sick. That sounds like a good thing, but I do wonder. Surely, in the past year, I have been exposed to some sort of goof or cross contamination. I don't even feel bad.

I was fortunate never to have had the severe stomach pain that many of you have when glutened. At my worst, I had fatigue, malnutrition, vitamin deficiencies, ataxia and the worst was unannounced acid bathroom runs that kept me house bound for two months.

My guess is that at this point my system is healed and it would take repetitive glutenings for me to have the obvious bathroom issues. I also am aware of the silent damage, but am almost tempted to do a challenge.

I am curious what others, who are healed, experience in this new stage for me.

Scotty,

I doubt that it's the chicken, rather in it's preparation, or the fact that you are not healed yet. That will take some time.

How did you prepare the poultry?

Hi, does anyone know if all bourbon is gluten free? I need it for a recipe

thanks

Yes, the distilling process is said to remove the gluten from the alcohol.

Please forgive me for my ignorance but what is "cc"?

I'm rather sad because I love BK fries!

CC is short for Cross Contamination, which is very high at fast food joints. If you hunger for french fries. McD's is considered gluten free by the Celiac Sprue Association. (although, some here has reacted to the fries, perhaps too much grease?) And McD's (for the most part) have dedicated fryers, which means that nothing but french fries are put into the grease.

There is A LOT to learn about having Celiac!