Beverage

This line hit home for me.
  After I was diagnosed my sons were tested.  One has Celiac Disease and the other just NCGS, but very, very sensitive.  The doctor suggested the my son's wife be tested too.  She assured everyone that she was fine, but the doctor said she had many of the extra-intestinal symptom.  She refused testing for nearly a year.  She finally agreed to the blood work and genetic testing.  She had both HLA DQ2 and HLA DQ8 genes and all her bloodwork was off the chart positive.  Her endoscopy  found damaged vilii at every site they biopsied.  Needless to say, she was shocked.  The gastro put both their children on gluten-free diets as he said with both parents having 2 genes (our son has 2 copies of HLA DQ2) there is no way the kids escaped.  The oldest already had been diagnosed with failure to thrive.  At 3 he was only 19 pounds and off the bottom of the height chart.  Within one month of going gluten-free he gained 6 pounds and grew 2 inches.  He also got off the liquid claritin.  It was gluten causing his snotty nose and eyes.
Our daughter in law became a zealot.  Because of her genetic test it was obvious that her parents at least passed her the genes.  She insisted both parents get tested and sure enough both have it and are now on gluten-free diets.  Although, it has been challenging making them understand why they need to eat gluten-free, after more than 70 years of consuming gluten.

Definitely get rid of the pizza stone. Those are usually unglazed and porous. If the cast iron is coated like Le Creuset, clean really well. I boiled water in mine to soften anything possibly there, and lightly washed with Soft Scrub. They're fine. 
If regular plain cast iron, definitely pass on to someone else. They are porous.
I donated all my stuff like that to our little local park fund raiser garage sale, they were thrilled.
Steel cookware WITHOUT nonstick is fine. Clean well with a little Barkeepers Friend, makes them look like new too.

I've tolerated this b12 really well, I take it in the am before any food:  https://www.amazon.com/gp/product/B003BHUZ68/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
B Complex without many additives that some have, methyl forms, I really like it:  https://www.procapslabs.com/Products/High-Potency-B-Complex/301320/
I also take additional thiamine, really helped with my respiratory and asthma:  https://www.amazon.com/gp/product/B07G7HPK39/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Peter Osborne, the No Grain No Pain guy also has some really good quality vitamins without additives that might cause you problems, although they are more costly:  https://www.glutenfreesociety.org/      
 
 

Some of the things that got me early on, that I didn't think of, was airborne gluten, like grain dust from feeding my neighbor's chickens.  We also have done a good deal of remodeling in our older home, and finally figured out the old plaster and wall board was an issue, also cutting chip board or plywood.  I'm real leery now of going down the grocery store aisle where flour is, especially if I see them stacking the shelves.  Also, I put all my groceries down at checkout to be told that a bag of flour had broken there, and then I could see all my stuff was contaminated with it.  Anyway...any airborne or dust possibilities?

Not much damage to the villi yet. Must have caught it early. It is normal for some celiac tests to be negative when others are positive. Some are more specific and/or more sensitive than others. The tTG-IGA and Endomysial antibody tests are very specific for celiac disease and the tTG-IGA is also very sensitive.

It's nutritional deficiencies in Calcium and Vitamin D.
Calcium can be reabsorbed from teeth as well as bones.   
As we age, we can have difficulty absorbing certain minerals like calcium from our foods.  Excluding dairy, a great source of calcium, makes getting sufficient calcium from foods more difficult.  
Leafy green vegetables like kale, collards, mustard and turnip greens are good sources of calcium.  (Stay away from too much spinach as it is high in oxalates.)
 
One-year Effects of Vitamin D and Calcium Supplementation on Chronic Periodontitis
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3472001/
And...
The Role of Calcium in Human Aging
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4337919/

You can look this up, but the biopsy for DH needs to be done directly next to a blister. If they took a sample on a clear patch of skin that was totally unaffected by the rash, I believe they were not following the protocol for a DH biopsy.

Neuropathy is a classic symptom of Thiamine deficiency.  Doctors do not recognize Thiamine Deficiency Diseases yet.  
I had improvement in my peripheral neuropathy, in my feet and hands within an hour of taking Thiamine Hydrochloride.
@trents,
Naltrexone can be used to help with pain...
The use of low-dose naltrexone (LDN) as a novel anti-inflammatory treatment for chronic pain
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3962576/
 
@A. Alber,
Gout is another Thiamine Deficiency Disease.  Thiamine is needed to clear uric acid.  
The World Health Organization recommends trying 500 mg per day of Thiamine Hydrochloride for several weeks.  If improvement is seen, a thiamine deficiency can be diagnosed.  
Thiamine is safe and nontoxic and water soluble (easily excreted in urine).   Doesn't hurt to try it.  No harm, no foul.

Probably a lame question, but is the rice you are eating labeled gluten free?

Hi Hector,
The gluten-free business has become big business and there are some misconceptions around about what eating gluten-free really means if you have celiac disease. Most celiac are especially sensitive to wheat Rye and Barley but some, perhaps more men, and those with heterogeneous HLA-DQ genes primarily show nerve damage with gut problems manifesting layer in life when the damage builds. 
This is the case with me also. 25yrsof building neuropathy leading to low level Ataxia in my legs until my gut started playing up. I react to ALL cereals which includes oats, corn and rice. Probably also millet etc. I also react to prolamines (gluten-like proteins) in ALL legumes (beans). So I cannot eat hummus, peas or green beans. Or any beans at all.
Most commercial gluten-free foods contain oats, rice and beans. So..... I really cannot eat any commercial gluten-free food at all. I cook meat and veges from scratch with. Are fully vetted spices and sauces. You may find you get relief by doing the same.
Check out a book "no grain no pain" by Dr Peter Osborne and others like him. gluten-free is a lot more complex than just cutting out wheat.
Cheers. I'm just sitting down to a green Thai curry so all is not lost.

From what I've researched, I doubt a spinal fluid leak is the cause.
The headaches (more of an ice pick stabbing pain behind the eyes and in the forehead) has been now resolved - it was a direct consequence of nuts (mostly cashew nuts) and a lot of eggs in my diet. I was eating more high protein/unsaturated fat foods to reduce my carb intake thinking the problem was carb related. It wasn't as it happens. So that now no longer happens since removing the offending items from my diet. Dairy can now be 100% ruled out too - my body has no problems or sensitivity to that.
In terms of the foot and sometimes hand pain, it appears that psychological and physical stress are the major causes. Relaxing, sleeping and meditating more seem to ameliorate the symptoms substantially. Cutting out peanuts, interestingly, has also diminished the symptoms - when I ate a lot of peanuts trying to gain weight, I found that my foot pain became very violent. 
This would of course be frowned upon, but alcohol also dramatically subdued the nerve pain symptoms. Of course, drinking much of that was not sustainable and I didn't want to cause other problems so I couldn't keep that up. Duloxetine works quite well so I'm still on that. 
Anyway, since removing offending items of foods, mainly eggs and all types of nuts, I've been able to gain weight by eating a higher carb diet and reached 200lb which I should be as I am 6' 4". 
So I'm going to conclude this by saying; the cause of the problems is multiple food sensitivities, compounded by severe psychological stress in particular. Deficiencies in types of nutrients has been repeatedly ruled out. Diabetes and other metabolic disturbances are ruled out. 

I'm just reviving this thread to update with *factual* information. Not assumptions, or anything vague but known facts.
1). results of an MRI scan show a herniated disc in the lower spine area. However, the letter from the doctor says they don't believe this explains the symptoms. However, the symptoms were very severe and violent when I did weight training, and have been unproblematic since I stopped
2). Some (but not necessarily all) the types of neuralgia I get have found, through trial and error type elimination diet methods over the last months, to be caused by food sensitivities and the body's immune reaction to certain foods.
I can now confirm that there are two types of food I absolutely need to avoid:
-EGGS
-NUTS
Avoiding these foods will almost entirely eliminate one form of the severe neuralgia I was getting.
That is all I know for sure as of this time.
It was not easy to conclude this finally, because when the offending items are part of the diet, the symptoms can occur after eating ANYTHING. As such, it is very hard to identify things, but I finally have, as all those symptoms go when these items are removed.

THREE BAKERS is equal or better than Canyon Bakehouse or Udi's and slightly cheaper by approximately .50 or more. I used to buy at least 8 loaves/mo. of the 7 Grains when available. Unfortunately, their breads are also small. That's too bad. I have started to wean my family off breads because I cannot afford the high prices, especially with today's food prices. My grandson has Celiac Disease & other serious medical issues ......he has Downs Syndrome, so everything I buy has to be gluten free......very costly.  95% of our meals, I prepare from scratch to avoid gluten.  I'm just glad I'm retired and don't have a job.  It takes a lot of time to prepare all meals from scratch.  I try to make larger meals so we could have leftovers for another meal.  A quick sandwich for lunch once in a while is a blessing.  I also buy only Boar's Head, low sodium, gluten-free lunch meat periodically (when I can afford it).  HOW DID CELIAC'S SURVIVE 2000 YEARS AGO.......maybe because the grains weren't modified?
PS..... I've been following Scott Adams since 1997 when my grandson was diagnosed with Celiac, although I never participated in commenting.  I learned a lot from him.  Before they starting labeling gluten-free, I used a list of ingredients on labels to watch out for....that Scott Adams provided on his site.  THANK YOU, SCOTT ADAMS.

Many people have it their whole lives with mild symptoms and aren’t diagnosed until 60s or later. All of the studies I’ve read say the number of people undiagnosed is astronomical. Many people are diagnosed at an early age never diet and are in there 50s and 60s and healthy. I just don’t think we know enough about this disease. The contradictions in medical journals and online is unreal especially regarding  cross contamination. One thing I’ve really been perplexed by is people say only a crumb will cause severe harm and months to heal in the intestines. But when someone has to take the gluten challenge they have to eat gluten for 6 or more (depending on who you ask or what article you read) weeks to get an accurate diagnosis. 

Similar to saying alcoholics should not stop drinking because the delerium tremors caused by stopping is more damaging. Gluten has a opiod effect that essentially numbs us to its deleterious effects. It also depends on what symptoms are excluded as being a symptom of Celiac Disease. I was able to drink excessively for 30 years until the week I started GFD. Until then I had no problem waking up taking a slug of vodka and throwing up every morning. It took only a few days of being gluten free to free me from the addiction.  Suddenly drinking did not make things better. Similarly my whole life my sinuses were congested, I could never breath through the nose. Within a short time my sleep apnea got better and I found my nose was working. Diagnosed at 21 with prostate hypertrophy and at 63, after a few months of GFD my prostate shrank and I no longer required the prostate formula. There are upwards of 200 symptoms that have shown improvement through GFD alone, most of them pooh-poohed by mainstream healthcare as being caused by Celiac. Our Western diet depends on mandated fortification of wheat flour to raise certain nutrient levels; without it wheat flour is nothing more than a high omega 6:3 (22:1) source of carbohydrates. Wheat is added to so many processed foods that when you start GFD you lose those nutrients so that a gluten free Western Diet facsimile is less healthy.
What Are the Symptoms of Celiac Disease?
 
 

Yes, if you are doing the endoscopy to detect possible celiac disease then you should be eating at least two slices of wheat bread daily for at least 2 weeks before the procedure, otherwise you may get false-negative results. 
I would not worry about the procedure itself, as most people have no issues with it, and don't even remember it.

If you're not willing to go back on gluten for this test, then you likely have your answer already anyway, right? You should let your doctor know that you've been gluten-free since early February to see if they still want to do the procedure (I'm not sure why they would still want to proceed with it, given that the results would be highly suspect). You could also cancel the procedure and just let them know that you can't go on a gluten based diet again.

Not a consequence of eating gluten free but it could be a consequence of celiac disease which causes poor absorption of vitamins and minerals.

They ONLY way to get a definitive celiac disease diagnosis is via TTG/IgA blood test and endoscopy.  Otherwise, you are just asking non-medical laypeople to speculate.  I wouldn't rely on that if I were you.  

I would suggest getting more than the tTG-IGA test ordered. It misses 20% of those of white European decent and a recent study showed it misses 80% of blacks with celiac disease (confirmed by biopsy in both race scenarios). The extra tests can often catch those who don't test positive on the tTG-IGA. But yes, the biopsy is more reliable.

Try a different doc. I was diagnosed by a naturopathic MD based on 3 things :  high positive blood test, DNA test, response to gluten free diet. I have a letter from him with that diagnosis. 

I am a school nurse (Pre-k-8th grade) and a parent of a child diagnosed with celiac disease in 4th grade (6 years ago).  I have gone through this battle many times.  When my daughter was a student here, there were strangely 7 kids with celiac disease out of 500.  (4 in her grade of 50 kids...which is odd...but seemed to help my case). 
In 2009 revision of the ADA (Americans with Disability Act) Celiac Disease was listed as a disability based on any medical diagnosis affecting a major bodily function that "substantially limits activity".  Remember this for college application time!  What this means is that technically the school is required to accommodate your child's needs.  In reality, parents typically choose to bring in their own food, because the celiac disease gluten free diet is so difficulty to master, and it's just easier.  BUT when it comes to school wide or class wide-school sponsored events (PTO sponsored or otherwise) I do ask for that extra gluten-free pizza for our gluten-free kids.  
It's been a long and slow battle but we've come a long way.  Back in the day for the father daughter dance, I used to bring in a few different options of finger foods, and a few different options for desserts for my daughter and the other gluten-free kids, which felt ridiculous to me.  I'm paying for a dance ticket and preparing essentially 4 plates of food in addition.  Now the school always has gluten-free options.  
It's up to you how you want to proceed, which battles you want to face, but I encourage you to pick one battle that seems reasonable and start the awareness towards accommodations for kids with Celiac Disease.  It has to start somewhere and it may as well start with you. 
 

Try a different doc. I was diagnosed by a naturopathic MD based on 3 things :  high positive blood test, DNA test, response to gluten free diet. I have a letter from him with that diagnosis. 

It's magnesium deficiency!
"7 Signs and Symptoms of Magnesium Deficiency"
https://www.healthline.com/nutrition/magnesium-deficiency-symptoms
Muscle twitches and cramps as well as heart palpitations and anxiety are all symptoms of magnesium deficiency.  
I have experienced this myself.  I've been in the emergency room throwing PCVs, anxiety, paresthesia up to my hips, neuropathy in my arms, foot drop, muscle weakness....
Take a B-Complex with meals, magnesium, and extra thiamine (because magnesium needs thiamine to work properly).
 

I stick to Alka Seltzer. covers indigestion and minor aches and pains in one fizzy drink. Bicarbonate and aspirin. Acetylsalicilic Acid. Did you know that Salicillic Acid is vitamin B11? I have always avoided other Nsaids for potential liver damage and Tylenol for kidney damage.