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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
    Have you looked into histamine intolerance/mast cell activation syndrome?
  2. trents
    No, I weaned myself off of the PPI last year. It was not easy.
  3. trents
    See my edit in the previous post in answer to your question. H2 blockers are recommended ahead of PPIs because of they produce less side effects than to PPIs and because of PPI dependency issues but they are not as effective in controlling GERD. But the H2 blocker may be enough for some people.
  4. trents
    Famotidine is not a PPI. Just wanted to make sure you realize that. Taking the PPI was for 18 years after celiac diagnosis. I started the med about the same time as the diagnosis so I can't say I gave healing a chance to take care of the GERD before I started the PPI.
  5. trents
    I tried famotidine when I was weaning myself off of 18 years of PPI therapy. It did not seem to help at all. But the issue may have been that it was not gluten free. I ditched it an went with Kirkland (Costco) extra strength calcium carbonate as a bridge. Some formulations of Pepsid/Pepsid AC are not gluten free so maybe you need to check on that. And as...
  6. trents
    Sometimes PPI therapy is needed on a temporary basis to get GERD under control. It really does work well for that. Just covenant with yourself to taper off of them when the situation improves. Toughing it out is not worth a peptic ulcer or Barret's Esophagitis.
  7. trents
    Life is like that, isn't it? Seldom falls neatly into place but you make the best decision you can with the most information you can find and then go from there. We have many people in a similar situation as you. Some of them live in areas of the world where the healthcare system is very inflexible and unresponsive. They have to schedule things like endoscopies...
  8. trents
    I understand your reasoning and it sounds reasonable to me but apparently it doesn't work that way. Those of us who have been diagnosed for sometime and living with celiac disease have come to realize that you have to be armed with information when you visit the doc about celiac disease or potential celiac disease because they generally just don't know that...
  9. trents
    Don't be too hard on yourself. Most general practitioners are not very knowledgeable about celiac disease and even some GI docs don't know to or fail to tell their patients they need to keep eating gluten before testing. It should come from them as a responsibility, not the patient.
  10. trents
    Pretesting gluten consumption to ensure validation of serum antibody testing would be daily consumption of a significant amount of gluten (a slice of bread or several wheat crackers worth) daily for at least 6 weeks and for the scoping/biopsy for at least 2 weeks. I believe this is the standard recommendation. But like Scott, I feel your gluten consumption...
  11. trents
    Grapes and especially raisins can also be high in histamines and may cause the symptoms you describe in some people who don't break down histamines well. You may want to look into histamine intolerance/mast cell activation syndrome.
  12. trents
    I think critics of this short production need to realize that many of their misgivings target characteristics that were intentionally built into the film. The design of the film is not so much to communicate information but to convey an experience through depiction of mood and feelings.
  13. trents
    Absolutely! You have a number of symptoms that are classic for celiac disease.
  14. trents
    Your endoscopy will likely be invalidated by your eating gluten free for the past three months and the one recent episode of being "glutened" will not be enough to change that. There likely has been significant healing in the villi if you have truly been eating gluten free except for that one episode so the endoscopy/biopsy will not show the former damage...
  15. trents
    The function of the gallbladder is to secrete bile, a substance that aids on the digestion of fats. Not fats in grapes.
  16. trents
    JoelW1lls, have you been diagnosed with celiac disease or at this point are you wondering if you have it because of the symptoms you experienced after eating something with gluten?
  17. trents
    Anne, you were blessed to have caught your celiac disease at such a young age before a lot of collateral damage was done to your body and at a stage in life when your healing powers were at peak efficiency. That will not be everyone's experience.
  18. trents
    Absolutely. Just request it from your physician. Really, there is a whole antibody panel of tests that can/should be run to test for celiac disease but the ttg is now considered the center piece. https://celiac.org/about-celiac-disease/screening-and-diagnosis/screening/. Go armed with this information when you visit your physician. Many general practitioners...
  19. trents
    Morton tastes like aluminum? That's a new one. Never heard anyone say that before. Just tastes like salt to me.
  20. trents
    A gluten allergy would be scientifically defined since allergic reactions engage the immune system in specific ways. Intolerances are typically conditions that cause lower GI distress, as in lactose intolerance. Gluten sensitivity falls short of celiac disease but is usually viewed as creating some sort of toxic reaction that has a more systemic effect and...
  21. trents
    You'll get a variety of feedback on this forum with regard to throwing out cookware. Personally, I believe through washing should do the trick. Be especially careful with cast iron skillets because they are fairly porous. I really think you should consider getting genetic testing done for your toddlers. First degree relatives will have some of the genes...
  22. trents
    Welcome to the forum, KMS83! First, get your thyroid hormone level checked if you have not. That could definitely wreak havoc with your energy levels. Second, several recent studies have demonstrated that most people who believe they are eating gluten free are actually practicing low gluten diets. This is especially true for those who dine out...
  23. trents
    Genetic testing for vitamin deficiencies? I haven't heard of that before.
  24. trents
    What about iodized table salt? In 1/4 teaspoon there is 45% of the MDR and 590 mg of sodium which is 25% of the MDR. And processed foods are typically loaded with salt. Now, some food manufacturers do use iodine free salt (see https://lidlifecommunity.org/countries/usa/usa-brand-information/usa-safe-salt-brand-list/ for a list) but I would hazard to say...
  25. trents
    Be aware that food companies can and do change the formulations of their processed food products. What was once gluten free may no longer be. When problems reoccur it is a good idea to check all labels in your pantry and at the grocery store for any changes that might have introduced gluten. Same with meds and supplements.
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