Lisa

That sounds lucky for you!

Maybe for you it will be more a cumulative effect. If you have a bit today and a bit tommorow, then maybe it will be enough to get you. Maybe you just got lucky and it slid thru when your immune system was busy with something else. Who knows?

I react cumulatively. But have been gluten free for six years. Everyone is different.

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I just went a full month with no coffee and then got my son to grab a cup from the shop across the street. Same reaction.

Oh well. Now I know, right?

What's the shop across the street? Does home brewed bother you also?

Hey all,

I've been having on and off symptoms for almost 1 year now. It started when I had Chinese Food last summer and that night I had terrible mucus diarreah lasting most of the night. I had just started my full time job and I had a steady "bowel movement" schedule going on every day.

I went to the DR. who told me it was probably just something I ate or I had IBS

Then, a few weeks later when I went on holiday, it struck again for a couple days. However, It was the first time I was sharing a bed with my girlfriend overnight and I just brushed it off as nerves.

Since then, every morning I wake up to sudden urges to have a bowel movement along with a feeling of GERD in my throat. The feeling is extremely hard to explain. It feels like theres air ranging from my stomach to my throat which I cannot get rid of. When I go to the washroom, it is usually 1-4 times in the AM. The first is usually normal, and after that they get increasingly more soft. There is usually small amounts of mucus and almost always oil surrounding the stool.

In the PM, when I try to have a BM, it usually consists of small hard balls of stool with mucus.

I cannot digest lettuce, peas, or fibrous vegetables anymore like I used to. They always end up half digested in my stool.

Sometimes, I have a great couple of days in a row in which I have 2 normal BM a day with no problems.

Other than that, I feel fine. I play soccer two nights a week and my nights are always symptom free. It is only in the morning when they flare up.

I have tried everything, going lactose free, stop eating greasy foods, and even tried to calm myself down thinking it was all in my head. I am an extremely anxious person with a fear of being ill.

Please let me know if this matches with any Ceoliac symptoms.

Yes, quite possible. But you will only know with testing...to be diagnosed Coeliac (Celiac in the US).

Do you have a family history of digestive disorders, diabetes, thyroid....often times Celiac is diagnosed is a secondary issue.... which may be the cause of the first diagnosis.

Do get tested or, if you choose not too...go totally gluten free for at least three months and see how you feel.

Good luck!

Imodium!

Hello I'm new to food intolerances and paying attention to what I eat. I may have a gluten intolerance or some other food intolerances. I am working on getting tested.

I was just looking at the multivitamin I take and notices it has maltodextrin as an ingredient. Nutrilite Women's Pack is what I'm taking. It's an Amway brand.

I know that foods in the U.S. are required to say whether or not the maltodextrin is from wheat, but is the same true for vitamins? Do I need to call and ask if I want to know?

Thanks anyone who answers this. I was jsut curious, since if I end up with a gluten intolerance I'd like to limit it as much as possible obviously.

Maltodextrin should not be derived from wheat in the US, even though wheat is not required to be labeled in vitamins.

Most supplements do have a (800 #) that you can call. And I would encourage you to do so.

Welcome!

Love the Pot-Luck suggestion!

Does anyone have a recommendation for a good general physician in the twin cities MN area? My current gp doesn't think I've had celiacs very long, whereas my GI and myself feel I've been sick for awhile. My GI referred me to a new doctor but they don't have an appointment open for over 6 months.

Any help would be appreciated, as I feel like I've got some non GI issues I'd like to get resolved but no longer trust my regular doctor!

Amanda

Hi Amanda!

Do you have any history of tests or any test results. We can help clarify those for you. Not all Doctors are as informed as we would like.

So one of my most treasured possessions is my baking stone. It was a birthday gift from my mother once upon a time and I have literally baked hundreds of loaves of gluten-filled bread on it. Both sides.

I can't think of anyway to salvage it since the whole point of a baking stone is a porous surface that transfers heat and moisture.

Any thoughts? Can I save it or do I need to find it a new home?

Poppi,

Most likely not. But could you buy another one and dedicate it to gluten free baking? The thought and sentiment are still there. I think your mother would understand. Or, pass it down to someone special in your life.

Thanks Karen for looking into this!

I

Organic Brown Rice with husk still on it, boiled until done.

Organic Brown Lentils, boiled in plain water until done.

Fresh Green Peas, boiled in plain water until done

Organic, free range chicken, no hormons, no steroids, or processing chemicals.

Straw berries, blackberries, blueberries

4 ozs of Organic Milk with every meal.

I eat small meal 6 times a day. Same foods over and over again.

I have been eating this diet for 5 years now and still my stomach cannot tolerate spices, nuts or tree nuts and processinng chemcials, why?

Karl, I am not a dietitian, but eating this diet, day after day, for five years is a concern to me. After five years, any introduction of new foods would be an issue.

I am hoping that others with more information on a healthy balanced diet, can post for you.

A full Metabolic Panel may point you in a directions. And a Celiac Panel might be in order.

I would begin with a full blood test to check your levels of potential deficiencies. Something is going on and that's a great place to start.

Remember to check your anger at the door and seek answers...don't stop until you find them.

I am going to be taking a business trip at the end of this month and will be staying outside of Atlanta. The biggest grocery chain that is in the area is a Food Lion and I have no idea what to expect. Does anyone know if they carry gluten-free food?

The Food Lions in NC have a frozen gluten-free section as well as dry foods. In a larger metro area, I would expect that it would be plentiful. You should have no worries.

hi, im brandy and i am 29. after a bout with the flu, i just never felt all the way better, and then i just woke up one morning with severe muscle weakness in my legs, arms neck, everywhere. went to many doctores, and ended up with a neuro..who may i add said he thought i had wilsons disease, after months, we found out i didnt.so here are all my symptoms, and test results.

weak leg and arm muscles,

muscle spasms bodywide

cramps in my thighs

muscles jerking

ok, so my pcp ran tests and found out im low thyroid, low b12, low folic, low blood sugar, high blood pressure..i have been being treated for 3 months with no change in symptoms at all. im scared, and i am so afraid how long i will be strong enough to take care of my kids. my question is, has anyone had symptoms of this type, oh my, i forgot to add the stomach issues, but they are exact as you read them off of a celiac symptom list....and the brain fog, wow, i hate that...thanks in advance for the time you have taken to read this

Hi Brandy and welcome!

Yes many of your symptoms could be Celiac related, although there are more that 200 symptoms and we are all different.

Low Folic and B-12 could be contributing to your brain fog, but you need to find the primary cause of your deficiencies. I would urge you to suggest to your PCP to do a Celiac Blood Panel (all five and I will include a link to that information)

Do you have a family history of intestinal disorders? Celiac Disease is a predisposition disorder, which you can inherit from your parents.

Anyway here is some information on the testing:

Open Original Shared Link

What are the recommended blood tests to diagnose celiac disease?

There is a particular series of blood tests called the ‘Celiac Panel”. These tests measure your immune system’s response to gluten in the food you eat.

tTG-IgA or tissue transglutaminase-IgA

AGA-IgG or Antigliadin IgG

AGA-IgA or Antigliadin IGA

Total IGA

The presence of tTG antibodies is highly suggestive of celiac disease, while AGA can be elevated also in cases of wheat allergy.

(there is an additional test that they are doing now that might be a bit more accurate...will have to find that)

Here it is:

https://www.celiac.com/articles/22080/1/-New-Blood-Tests-Can-Spot-Gluten-Sensitivity-Among-Enteropathy-Patients-Who-Test-Negative-for-AntiTissue-Transglutaminase/Page1.html

We just found out my daughter has dermatomyositis and has celiac. We are devastated but hoping a gluten free diet will help. If anyone has any suggestions, we would appreciate it!

Thanks

Hello and Welcome! We have many members here with diagnosed children. We have lots of members who have diagnoses children.

Here is the parents forum, which you might find helpful:

https://www.celiac.com/forums/forum/10-celiac-disease-parents-of-kids-or-babies-with-celiac-disease/

Welcome to the Club!

As Roda said, biopsy trumps blood work.

I don't know the reason the doctor told me to go gluten free, but she said she could just look at me and see hormone imbalances (eventhough she had the saliva results which indicated I was a mess hormonally).

I would suggest you question your doctor more about the reason she would like you to begin the diet. It might make a large difference in how compliant you need to be with the diet.

The gluten free diet is a lifestyle change. I would want a good reason to enforce/support my motivation.

Here are some contacts who can point you in the right direction:

Los Angeles is the home base for the Celiac Disease Foundation - You're lucky!

Open Original Shared Link (check out the Support Group Selection)

My doctor who is working with me regarding bio-identical hormone therapy recommended I go gluten-free. My therapist (has celiacs) made the same suggestion several months ago.

I hesitated because my husband has no problem with his belly and issues involving gluten. I can't force him to go gluten free. He has a basket of his own physical issues that keep us on our toes.

Now, the question. Can I be around wheat/rye/barley, not eat it and not have problems? Making toast or sandwiches?

Oops, another question, told you!!! If I get crumbs in the margarine, does that contaminate it for me?

Thanks, Kitt

Welcome Kitt!

Does you doctor suspect that you have Celiac Disease? If so, you should be tested prior to beginning the diet. Otherwise, your results may not be accurate. Whether you need to be 100% gluten free depends on the reason your doctors is suggesting the diet. I do know that oh so often Celiac is diagnosed as a secondary issue....and then the primary diagnosis gets resolved or lessoned after beginning the gluten free diet.

Those of us with Celiac or Non Celiac Gluten Intolerance, must be as completely gluten free as possible.

I live in a shared house with a gluten eater. We have worked out a good plan. I get squeeze condiments when possible. And the rule of the house is "no double dipping", after spreading your peanut butter on whole wheat bread. I prefer real butter, he prefers margarine.

Most of our meals are gluten free, but naturally gluten free. The only gluten free substitute I use is pasta and loaf bread (and I usually make croutons out of it). We eat every well!

Hope this helps.

I would get a full body blood panel and it would indicate where you need to show your interest.

If you comply well with the diet...there is always enough cross contamination exposure to give you your minimal exposure. I would not invite defined gluten into your life.

OOOOPS...did someone say WELCOME! A great place you have found!

Hello and Welcome...you've found the right place!

Here are some answers to questions you might have:

Open Original Shared Link

Please do not go gluten free until you have satisfied your testing. Gluten needs to be in your system for accuracy in testing.

This is a great place....take a walk around.

If anyone is willing to try this I'd love to hear about your experience.

...just came across this while looking for information on hydrolyzed wheat protein....thought it was interesting.

I have posted references in the past and it might take some time for me to find them. It's hard to keep up with science and I know that many references are not up to date, or up-dated currently. Until I find them...it's my understanding that during the hydrolyze(ing) process, the offending protein is separated and removed. Rendering it basically gluten free......uh, it's here somewhere in this endless archive....will go hunting. But, this is my take. I also respect others concerns.

Remember...things change quickly. Five years ago, a gluten free life was quite simple. Yeah for progress.

Open Original Shared Link - one quick example, but will find others.Open Original Shared Link

Open Original Shared Link

In this study, doctors evaluated the safety of daily administration of baked goods made from a hydrolyzed form of wheat flour to patients with celiac disease. The doctors fermented wheat flour with sourdough lactobacilli and fungal proteases; this process decreases the concentration of gluten.

A total of 16 patients with celiac disease, ranging in age from 12 to 23 years were evaluated. They were in good health on a gluten-free diet for at least five years. Two of the six patients who ate natural flour baked goods discontinued the study because of symptoms such as malaise, abdominal pain and diarrhea. The two patients who ate extensively hydrolyzed flour baked goods had no clinical complaints, but developed subtotal atrophy (complete absence of villi, the fingerlike protrusions necessary for absorption). The five patients that ate the fully hydrolyzed baked goods had no clinical complaints.

"Prolonged trials have to be planned to underscore the safety of baked goods made by applying the rediscovered and adapted biotechnology of hydrolysis. In the future, cereals made through such biotechnology could also improve the nutritional and sensory properties of baked goods containing hydrolyzed gluten compared to products made of naturally gluten-free ingredients," added Dr. Greco.

This is a difficult subject to talk about, and may be adverse to some reader's lifestyles. It is, however, definitely a source of gluten to watch out for in adults.

I have recently discovered that some of my favorite adult interaction products contains hydrolyzed oat protein. As most of us are probably familiar, this means that unless if was produced to be specifically contaminant-safe, it will cause reaction. And for some super-sensitive celiacs, this isn't even an option.

So, if I have discovered this problem, I cannot be the only adult facing these issues. Just like shampoos, lotions, and other cosmetics, be sure to check the ingredients on your cleaners and enhancers! I now know that Monica Sweethearts brand uses oat in their products, and I plan on doing further research into KY, Durex, and other popular brands.

Thanks, let me know if you have any other warnings/oks in this realm of products. Sexual health is difficult to talk about, but it is still health.

Hydrolyzed (anything) protein is so processed that any offending protein would not survive.