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trents

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by trents

  1. trents
    Read my last post again. I edited and added some.
  2. trents
    Usually just one if the biopsy is done correctly. You may want to have another one done 1-3 years down the road after going gluten free to check for healing progress in the small bowel lining which can take up to two years to be complete. It's okay to go gluten free up until a few weeks before the scope but then you will need to start consuming an amount...
  3. trents
    I've had several endoscopies done and where I live they use a short duration sedation of some kind. It was a piece of cake. The only thing I remember about them was the inserting the scope in my mouth but there is no memory of anything else until it was over. No pain or tenderness afterward. They will ask you to not eat anything after midnight so your stomach...
  4. trents
    I see. I was asking because people with CHF for instance are often on water restrictions.
  5. trents
    So, is there some medical condition that prevents you from drinking more water?
  6. trents
    I wish you well and that you get some things figured out.
  7. trents
    Welcome to the forum, Jeff! Yes, we do sometimes get negative antibody blood tests but positive biopsies. There is a celiac antibody panel that can be run to give a more complete picture of how the immune system is responding. Many physicians will only order the tTG-IGA test which is considered to be the centerpiece of the panel but there are some people...
  8. trents
    I would suggest focusing on fresh, simple and basic foods that you cook for yourself. Yes, seasonings can contain gluten. Wheat is sometimes used as a binding-texturing agent for seasonings and cross contamination in the manufacture of seasonings can also be an issue. Stick with salt and pepper for awhile. When you say you get an "awful celiac rash"...
  9. trents
    And the thing is, you may be fine with one production batch because the gluten content is quite low but another production batch may contain much more gluten and make you ill. When you have an open-ended label statement like that it is what you will get.
  10. trents
    Sounds like eating things labeled "may contain traces of wheat/gluten" is as risky as it is here in the USA. Russian roulette.
  11. trents
    Sometimes loss of appetite can be caused by vitamin deficiencies. I suggest you research this. Here are a couple of starter links: https://www.livestrong.com/article/293798-vitamins-to-increase-the-appetite/ https://www.livestrong.com/article/385701-vitamin-d-loss-of-appetite/ Are you taking any supplements? Have you had any follow-up antibody...
  12. trents
    I haven't seen "may contain traces of gluten" on gluten free products in the USA. To use the gluten-free label in the USA requires that foods contain no more than 20ppm of gluten. Now, while 20ppm can trigger a gluten reaction in some more sensitive celiacs, at least there is a standard of compliance. Is that true in Sweden and what is the standard? If foods...
  13. trents
    Not really. The traces of gluten may or may not be enough gluten to trigger inflammation. And whether or not you experience physical distress is not necessarily a reliable indicator of whether or not inflammation is taking place. The inflammation may not be intense enough to discern. And with the same food with that label, the amount of gluten in it may vary...
  14. trents
    Ordering gluten free food items when in restaurants is only part of the issue. The more difficult part is not knowing how careful they are back in the kitchen during cooking and preparation. So, you may order gluten free spaghetti and the noodles may be made from rice, corn or potatoes but they boil them on the same pot that they have been boiling wheat noodles...
  15. trents
    Emily, have you been tested for celiac disease? If you have celiac disease, please realize it can often take two weeks to recover from a glutening episode.
  16. trents
    Taryn, how long ago were you diagnosed? Is the gluten free lifestyle a new experience for you?
  17. trents
    Welcome to the forum, Taryn! One piece of advice I would give you with regard to processed foods is to look for "Certified Gluten Free" labeling instead of just "Gluten Free." It is likely that you are more sensitive to traces of gluten than the average celiac. Certified gluten-free products are produced and tested according to stricter standards than...
  18. trents
    Did you know that those Rice Krispies were not gluten free? And many rice and corn based breakfast cereals are not gluten free? Why? They add "malt flavoring" to many non-wheat based breakfast cereals. Malt is made from barley, a gluten containing grain. There may also be issues with CC (cross contamination) from being processed on the same equipment that...
  19. trents
    A common story around here I'm afraid. Up until about 25 years ago it was thought the incidence of celiac disease was about 1 in 5000. Now we know it's more like 1 in 100. We have learned a lot about celiac disease in the past 25-30 years. I hope you realize you need to not just eliminate bread and pasta but to aim for a diet completely free of wheat...
  20. trents
    If I understand the results summary properly, there was improvement in one symptom only, that is diarrhea.
  21. trents
    Not only do we lose tolerance over time after going gluten free but restaurants are likely going to be inconsistent with the precautions they take concerning cross contamination. It will probably vary from one day to another and one shift to another. Studies have shown that eating out is the number one sabotaging factor to our efforts to eat gluten free....
  22. trents
    My understanding is that in Asian countries there are two traditional ways of making soy sauce. One with wheat and one without. Most of the products in the supermarket contain wheat which is apparently the most popular one. But as "gluten free" eating has gained popularity we are seeing more of the non wheat soy sauce products.
  23. trents
    What is available to me here in the USA may not be available to you but if not, perhaps you can get it online: La Choy All Purpose Soy Sauce. Says "Gluten Free As Always" on the bottle and none of the ingredients listed could possibly contain wheat, barley or rye. But I'm glad you raised this issue because it made me check all of the Asian sauces...
  24. trents
    You do not mention fruits and vegetables being a part of your diet. Those are important. They contribute fiber and acids that help maintain a healthy gut PH. Your diet seems to be heavily weighted towards processed gluten free bread-like products. Be aware that gluten-free flours are not fortified with vitamins like their wheat counterparts are and so...
  25. trents
    The reasons for the risk of containing small amounts of gluten may be different in these two scenarios, but the net result is essentially the same. Those of us who are less sensitive to traces of gluten probably take the risk of consuming products with these kinds of warnings from time to time. But as has been said, just because there is no sensation of being...
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