trents
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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995
Everything posted by trents
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Inkapathic, thank you for such a thorough and articulate explanation to help us understand your situation. Unless you are eating a significant amount of gluten daily (say, two slices of bread) for four to six weeks before testing the test results may be inconclusive or invalid. What you don't want to happen is to finally get testing scheduled and then... -
The good news is that for me I think it takes a significant exposure to gluten to make me sick like that. My sense is that trace amounts don't make me acutely ill. Last year my wife made some wheat biscuits for herself and some gluten-free biscuits for me and it turned out they looked exactly the same. I accidently ate a couple three of hers one night and...
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No I haven't. And the gut spasms are so painful I almost want to die. I don't feel like I could keep anything down even if there was something that would indeed help. It would have to be an injectable. I just lay on the floor in a ball of pain and get up to hang over the toilet and puke some more. It is obvious my body is pulling out all the stops to purge...
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Who are "ITA" people? I'm not familiar with the acronym.
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Do you think it's time for extensive workups like complete bloodwork (CBC + CMP) and maybe some imaging? Do you feel comfortable with being assertive with your physician?
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Cap'n Crunch Gluten Free?
trents replied to KristenPK's topic in Gluten-Free Foods, Products, Shopping & Medications
Apparently, about 10% of Celiac Disease suffers react to oat gluten like they do wheat/barley/rye gluten and I'm talking about oats that are not cross contaminated. -
Celiac and so many other issues...
trents replied to LyndsRose's topic in Coping with Celiac Disease
Not true. They are two different medical conditions. IBS affects the large bowel. Celiac Disease affects the small bowel. -
Just as an aside, many people who don't have Celiac Disease but have chosen to eat gluten-free in support of a spouse or significant other amazingly find that they actually are healthier and feel better for having done so. bobsredmill.com is a good resource for gluten-free fours and food products. Always read labels, even for food items you would never...
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Exactly my point. There often is a wide discrepancy between food allergen testing results and actual experience.
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Back to your original question, I believe that testing positive for wheat but not Durum reflects the unreliability of food allergy testing in general. Durum is simply a variety of wheat as is bulgur and kamut and others. I certainly would not use the results of a food allergy test to assume you can safely eat some particular variety of wheat if you have Celiac...
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For Celiac Disease the key antibody is IgA/TTG I believe. I would encourage you to ask for a true Celiac panel blood test but it would only be valid if you were eating significant amounts of gluten daily for 4-6 weeks.
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I'm not sure the FST is any better than the prick test for determining food allergies. If the FST included antibody testing specific for celiac disease then it would be helpful for that. I would suggest you start keeping a food diary in order to track down correlations between what you eat and symptoms.
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Celiac testing is invalid when people have already been eating gluten-free. Is it possible that you are getting cross contamination? Is it possible you have developed other food intolerances/allergies or another autoimmune disease. All this is very common with Celiac Disease.
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Hi Dawn. Yes, it seems overwhelming at first and you will make some mistakes in the process of learning where gluten is found in processed foods. There is a significant learning curve. We have all been there. Some questions: 1. Are there other family members living in your house besides you and your husband? If not, the best way to ensure his safety...
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First of all, Celiac Disease is not an allergy. A FST is pretty worthless for diagnosing Celiac Disease. Celiac Disease is an autoimmune condition in which the body is triggered to attack the lining of the small bowel in response to the ingestion of gluten. Second, the FST is often very unhelpful when it comes to identifying food allergies. There are...
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Johny, we need some clarification. What kind of testing did you have done? Was this for allergies or antibodies that would be associated with Celiac Disease?
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Ache around bottom of rib cage!
trents replied to Becktoria01's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
It would be nice if doctors could give definitive answers but that is not always the case. But with proper testing doctors should be able to give a definitive answer about whether or not you have celiac disease. -
Natural light seltzer
trents replied to pdubzz's topic in Gluten-Free Foods, Products, Shopping & Medications
Okay. Well, we would have given you a different answer had we known it was malt flavored. Malt is made from either barley or wheat. Unflavored seltzer would be gluten free. -
Ache around bottom of rib cage!
trents replied to Becktoria01's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
The symptoms you describe are certainly common to those with Celiac Disease. The symptoms associated with Celiac Disease are indeed wide and varied. Celiac Disease is an autoimmune disorder (not an allergy) defined by the gluten present in wheat, barley, rye and possibly oats (for about 10% of Celiac sufferers) triggering inflammation of the lining of... -
Ache around bottom of rib cage!
trents replied to Becktoria01's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
Do you know more specifically what blood tests are being done for Celiac Disease? There are several antibody tests that should be done for Celiac. It also sounds like to me you ought to get an upper GI done to check for things like peptic ulcers. If the Celiac Antibodies are positive then there is a good chance they would do an upper GI and biopsy anyway... -
Biopsy results over the phone
trents replied to Kelly1920's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
Some tips, Kelly: 1. Familiarize yourself with food industry terminology that can disguise the presence of wheat, barley and rye. For instance, "malt flavoring," "malt extract," "bulgur," "durum" and other wheat varieties. Be suspicious of food label allergen tipoffs to the likely presence of gluten like, "may contain wheat," "processed on the same equipment... -
Need a separate area to dry pots/pans?
trents replied to deesgustang's topic in Super Sensitive People
dee, first of all, let me assure you that you are not alone in dealing with the frustrations of sharing life with celiac skeptics. Many in this forum community face that same barrier to guarding their health as diligently as they would like. And it's a situation that not only has a physical health dimension but a relational one as well. There is no easy answer... -
Even with the burger salad at Burger King, do you know that they are not cooking the burger the same grill just used to cook some breaded thing? And Arbys. Are the spices they use on the meat gluten-free? You are taking macro precautions but overlooking potential sources of small amounts of gluten. I occasionally eat out at chains like you describe...
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I think it needs to be said that some Celiacs are more sensitive to cross contamination issues than others. For some, even the FDA standard for labeling something gluten free of 20ppm is not good enough to prevent reactions. I would not necessarily stop eating at places that have gluten-free menus unless I had good reason to believe they aren't living up...
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Bat, have you actually been tested for Celiac Disease? celiac disease is not an allergy or an intolerance but an autoimmune condition that damages the small bowel lining because of inflammation over time. Blood in the stool is not something to be alarmed about if it is very occasional. It can simply mean a ruptured capillary from hemorrhoids or diverticular...
