Gluten-free-01

3 hours ago, Jmg said:

I often wonder if I'd have got a test just before going gluten-free, when I felt at deaths door, whether I'd have got a different answer. 

Exactly. 

I feel a bit confused.. don't think that I'd be able to do a gluten challenge though.. so I'll just trust my body and intuition more than the results. 

I think I'm having some withdrawal issues now and hope I'll feel better in a few weeks.    

On 18. 8. 2017 at 2:19 PM, Gluten_free_01 said:

My blood test was negative but I had the blood taken when I’d already been 10 days gluten-free. I have no idea how fast the antibodies go down. Do you think that being completely gluten-free for just 1-2 weeks could cause a false negative?

New info: I was really curious about this so I sent an email to the lab on Friday asking how fast would the antibodies go down. Today, I got a reply from the Head of the Laboratory (Clinical Immunology) and she said that the antibodies go down really fast - within a few days.

So, now I know that my test result could have easily been a false negative :-( 

Maybe this info will be useful to someone who hasn't been tested yet.

If you want to get accurate test results, don't make the same mistake as me :-)

Ok guys, I'm not an expert. Maybe it was really just cc as Matt said. Or my body is just too sensitive now and this thing is too artificial/chemical. I feel that real unprocessed food is better for me now.  

It won't be a problem to find another brand. The Moser Roth doesn't sound familiar to me but I'll see if I can find it in local supermarkets. I think brands like Lindt or Ritter should also be ok.  

2 minutes ago, Victoria1234 said:

Probably the only reason to stay away from your cacao glucose fructose syrup is to avoid the calories.... glucose is not gluten. 

Where do you live in the Czech Republic? I'm fairly familiar with Prague, but that's all. I love your foods very much (and alcohol).

Calories would be ok - I need to gain some weight :-) But I've found this:

How is GFS made?

GFS is made from starch by first making a glucose syrup. The linked glucose molecules in starch are hydrolysed into free glucose molecules. Then, with the use of enzymes, some of the glucose is changed into fructose in a process called isomerisation. The starch source is chosen depending on local availability of the raw material suited for the starch extraction process. Maize was most commonly used in the past, but in recent years the use of wheat has increased as it is a locally more available source of starch. Sourcing of the raw material is mainly done from European origin.

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Yes, I'm from Prague :-) 

Thanks Matt :-)

I'm from the Czech Republic (Central Europe).

Yes, it might have been cross contamination, I think you're right. But I'll avoid the syrup too because I've found out that sometimes it is made of wheat. 

I like your 'Robinson Crusoe' post. I read it a few days ago. It helped me understand some things about myself.  So thanks for taking the time to write it and sharing it with us :-)

Feeneyja, Victoria1234: Thank you for your replies. 

I've decided that I won't go back to eating gluten. It makes me feel too bad. I 'poisoned' myself with dark chocolate with 70 percent cocoa content yesterday because later I found out it contained Glucose-fructose syrup. I'll have to be more careful about reading the ingredients lists.

I guess my body has become even more intolerant of gluten since I eliminated it.

Btw I've read some older posts and this forum is very helpful - much more helpful than doctors :-)

Hi, I’m new to this forum. I’m not a native English speaker so sorry if my English is not perfect :-) 

For the past 2,5 years (at least) I’ve had typical symptoms of celiac disease.* When I realized this (too late I guess) I went gluten free immediately. So I’ve been gluten-free for approx. 2 weeks and some of the things have already improved.

My blood test was negative but I had the blood taken when I’d already been 10 days gluten-free. I have no idea how fast the antibodies go down. Do you think that being completely gluten-free for just 1-2 weeks could cause a false negative?

My GP doesn’t know anything about celiac disease and was very unhelpful so eventually I just went to a lab, ordered all the tests and paid for them myself.

My results:

Gliadin IgG 0,2 (Ref.: 0,0 – 0,9) neg.

Gliadin IgA 0,1 (Ref.: 0,0 – 0,9) neg.

Endomysium IgG negative

Endomysium IgA negative

ttg IgG 0,1 (Ref.: 0,0 – 0,9) neg.

ttG IgA 0,1 (Ref.: 0,0 – 0,9) neg.

total IgA 1,98 (Ref.: 0,70-4,00)

Do any of you guys have NCGS and experience exactly the same symptoms as those diagnosed with celiac disease? Do you stick to the diet even though you haven't been officially diagnosed?

Thanks

* migraine headaches, diziness, vertigo, brain fog, fatigue, tingling in my left arm, anxiety, irritability, nausea, loss of appetite, weight loss (my current weight is 108 lbs), abdominal pain/cramps, bloating, severe PMS, painful periods, seborrheic dermatitis.  More info: I have PCOS, endometriosis and thyroid issues – borderline underactive thyroid. My cousin has celiac disease and my grandfather died of gastrointestinal cancer unfortunately.