Lisa
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We are not doctors. But, yes, keep him well hydrated until you can make an appointment for him.
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This morning I had some Chocolate Chex, and I'm right back to feeling crappy. They say they're gluten free, but I've had an issue with artificial and "natural" flavors before; which are in the ingredient list for these. Mystery solved! Back to regular corn Chex for this kid!
Josh have you thought about the sugar? Chocolate Chex would make me gag in the morning. How a bout too much sugar.
And diary, could that be an issue? Ahhhh..maybe yes!
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Me, Nora, Researchmomma and the other folks on the board who read the peer-reviewed literature and explain over and over that fecal/salivary testing is unreliable weren't enough?
I think people are hungry for answers, and willing to pay for that affirmation.
But, as mentioned in the article, I wonder how many people are on the gluten free diet, who do not need to be. -
But it got scarier reading about the chemicals they coat cans with in the first place so I dropped all cans.
Have you limited iodine?
If you haven't you might try thyca.com.
As a matter of fact that might be where I read about canned goods and the need to avoid them on low iodine diet.
I thought about the iodine, but I don't have DH and I didn't want to get it wrong. Thank you for posting that.
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Yeah, that's a pretty big stretch.
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It's also good to know that research is ongoing for better diagnostic methods.
Yeah, I thought it was a good article.
And....
Confusing the picture further are private labs that offer tests of stool or saliva that they say can definitively diagnose gluten sensitivity. Experts say that such tests haven’t been validated and shouldn’t be relied on for a diagnosis. “If anyone claims they have a test that is specifically for gluten sensitivity, there is no such thing, though I’m not ruling it out.(in the future).
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“Confusion about gluten sensitivity has been rampant,” says Alessio Fasano, director of the University of Maryland’s Center for Celiac Research and a co-author of the proposal, published this week in the journal BMC Medicine. “That prompted a few of us to say, ‘Let’s put some facts on the table to assess what’s known and what’s not known.’ “
The proposal—partly supported by a maker of gluten-free products, Italy’s Dr. Schär AG—also spells out diagnostic criteria to help physicians determine which, if any, disorder a patient suffers from. “It is well possible that many individuals are on a gluten-free diet for no sound medical reasons,” the authors note.
The American Gastroenterological Association says that much more needs to be known about gluten sensitivity before official guidelines can be devised—including how many people suffer from it and to what degree.
About 1% of people in the U.S. have celiac disease, a fourfold increase over the past 50 years. Some gastroenterologists say that for every patient with celiac disease, they see six to eight who have the same symptoms, but without the tell-tale antibodies or intestinal damage needed to confirm celiac.
Evidence is mounting that gluten sensitivity does exist. Dr. Fasano and colleagues last year compared blood samples and intestinal biopsies from people with suspected gluten sensitivity to those with confirmed celiac disease and healthy controls, and found distinct differences in each.
And in a study published last year, researchers in Australia showed in a double-blind, placebo-controlled trial that subjects with suspected gluten sensitivity had substantially fewer symptoms on a gluten-free diet than control subjects who unknowingly ingested gluten.
“Many physicians would roll their eyes and say, ‘God, another crazy person with food sensitivities,’ ” says Peter Green, director of the Celiac Disease Center at Columbia University and a co-author of the proposal. “It’s only now that studies are coming out showing that there’s something real about gluten sensitivity.” In fact, he notes that patients with gluten sensitivity often have even more severe symptoms than those with celiac disease, which is frequently “silent” or asymptomatic, even though antibodies to gluten are slowly damaging their intestinal tracts. That’s partly why celiac disease is underdiagnosed, he says.
Confusing the picture further are private labs that offer tests of stool or saliva that they say can definitively diagnose gluten sensitivity. Experts say that such tests haven’t been validated and shouldn’t be relied on for a diagnosis. “If anyone claims they have a test that is specifically for gluten sensitivity, there is no such thing, though I’m not ruling it out.(in the future).
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Several of his comments sounded like that to me, too.
Perhaps Josh worded his post poorly, but he clarified it here :
"That's what I'm meaning; I don't think this is gluten, while the symptoms are similar, they're not the same as being glutened. It feels a LOT like after I got nailed by the oats though. What I need to do to be sure of things is get over this and feel normal again, then give Udi's another shot, then I'll be sure."
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That's what I'm meaning; I don't think this is gluten, while the symptoms are similar, they're not the same as being glutened. It feels a LOT like after I got nailed by the oats though. What I need to do to be sure of things is get over this and feel normal again, then give Udi's another shot, then I'll be sure.
Good thought Josh. Let us know....it might help someone.
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Hi I'm Sarah, new to this group and Ciliac. The doctor found it by doing an upper GI. can I still drink DR. Pepper? and what are some good easy meals I can make? good web sites? any advise would be apprieciated!!
Here is a list of frequently asked questions:
This is the best place for information. Go through the forums and you will see that there is lots and lots of great stuff. Talk a walk around and welcome!
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This thread, until today is over six years old. Information may not be relevant today.
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I agree. Though even if I made a show of it, I wouldn't actually eat any of their food since its likely CC'd. Just don't rub your face!! if you know what I mean... In a moment of glad-handing and making the rounds you could put part of it down and then eventually all of it in some convenient out of the way spot...If anyone asks you could say "Doctor's orders" with a big smile and a wink and leave it at that.
The main thing is to make them feel appreciated for honoring you.
However, if you want, perhaps your informant can tell you what type of cake it is. Then you might be able to make your own, and then bring in a slice surreptitiously to replace the one they give you. Of course washing off your plate and hands etc. thoroughly beforehand somehow...and not shaking anyone's hands while or just before you eat and have already washed...
Aach! So crazy. And maybe way too much trouble. Maybe better to make cake and eat it earlier on in case you might otherwise feel deprived, or have some other goody instead.
Just goes to show eventually its usually better to let at least some of them know you have severe gluten intolerance, though as implied, now is probably not the best time. Plus I am betting different workplaces have their own set of politics in matters like this of whether its OK or not to show your difference. Its likely though that there are others there with food intolerances too who may be glad to let the cat out of the bag eventually and have other choices.
Yeah.....maybe just a "no thank you, I have an allergy" might work. But have a great celebration!
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I just found out that some very nice people at my work, who do not know that I am gluten-free, are throwing a surprise party for me in 2 days, complete with cake and food. (I'm not supposed to know about it.) Obviously I won't be able to eat anything that they will have so thoughtfully brought and/or made. Any advice on how to handle this in the most polite way possible???
NOW that's a hard one. Have you confided in a co-worker that you are gluten free? Could that someone pass the word, but even so, it's hard to trust good hearted attempts at gluten free.
If not, walk around the food and eat what you feel you are able. And complement the wonderful food and cake. If a piece of cake is placed in your face, take it and say thank you and later set it down, discretely.
It's not the food, it's the appreciation. Give everyone a large thank you. And, you don't have to explain anything, unless you choose.
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Yummy...and summer is just around the corner for all sorts of fresh veggies.
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Here is something to mull over:
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Just wondering if anyone else has experienced dark green coloured diarhhoea while on high strength iron supplements? I have been getting this a lot lately while also exhausted and having the usual gluten type abdominal symptoms. Am 33 weeks pregnant and have been on prescribed iron pills for a couple of weeks now.
I had expected to get constipated while on iron but read that it can cause diarrhoea as well as abdominal discomfort, and of course being exhausted is to be expected while pregnant and anaemic!
But as I have been eating out a lot lately I have a niggling doubt that I have instead been glutened and the iron is making the diarrhoea green instead of the tell tale yellow diarrhoea I usually get when glutened.
Anyone experienced this?
Iron will be difficult on a normal body. Considering that you are 33 weeks pregnant, I would assume that you would be extremely careful that you are not ingesting gluten. What you can't absorb (diarrhea regardless of the color), your baby can't absorb.
You might want to schedule an appointment with your doctor. If the iron is too difficult for you to take, talk to your doctor.
Good luck.
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People sometime have issues with caramel color, not gluten but other it could be from other sources.
ooops, Karen just said that.
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Rotisserie Chicken at Sam's Club is NOT gluten free....FYI
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Myself and my cousin have both eaten the gluten-free pasta there on separate occasions. Both times the pasta was undercooked (...or microwaved). I left feeling underwhelmed after spending $9 on a very tiny plate of tasteless pasta with marinara sauce. I'd probably have been fine with it if they at least gave me a normal dinner portion size. I guess it's a good thing the salad is bottomless
Yes, I agree, endless salad.
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It's my understanding that the pasta is precooked and packaged, so no cooking in the kitchen. They microwave it and serve with sauce. It sounds pretty safe as long as you have an informed server.
I do love the salads.
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Hello and Welcome! We always love it when people "out" themselves.
My story was very similar to yours. I had to come here and look up what Celiac Disease was...
The first step is to check your vitamin levels, as mentioned previously. I was talking B-12 injections weekly for a month, then one a month for two or three. It helped me tremendously!!!!
It can take several weeks, months or even years to heal completely with a strict diet. Be patient and diligent and try to be grateful that the road to good health is a diet change. If you are having a difficult time, we are here to guide you through your journey.
Keeping a food diary is always good advice. It can help you pin point and issue, should one arise.
Since a couple of your children carry the gene associated with some autoimmune issues, there is no guarantee that they will every develop Celiac. If I recall, only 30% of the people who carry the associated genes, develop Celiac. Watch them for growth and development and have them tested annually. There should be no need to be gluten free outside your home. But, that's a parental choice.
Again, welcome and feel free to ask away!
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Need A Better Doctor In Memphis Tn
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Dr Ann Brown, who also has Celiac.
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