celiac3270

Yes--artificial sweeteners can do that--in particular, Splenda, which can cause gastrointestinal symptoms (such as diarrhea) that are similar to those of celiac disease even though Splenda is gluten-free--and it can cause those symptoms in anyone (celiac or not).

I'm really happy for you that he's feeling better, having, at least, started to cut out gluten. I think it's good for him to take vitamins, since his body had been deprived of nutrients (from destroyed villi). Sorry--I don't really know many gluten-free vitamins besides Centrum...how old is he? Does he swallow pills/vitamins?

Once he's 100% gluten-free, the time varies from person to person in terms of how long it takes to feel better. He could feel fine in under a month or it could take eight months--you just don't know. It also depends on how many mistakes are made along the way.

Gluten is everywhere! And it's quite unlikely that you'll pick up a frozen meal that's gluten-free....first off, gluten can be present on a label in so many different ways; see the forbidden ingredient list at celiac.com. Additionally, gluten can be hidden under natural flavors, artificial flavors, modified food starch, spices, to name a few. Here is another list on maintaining a 100% gluten-free diet. You need to watch everything: prescription drugs, aspirin, and all other medications for that matter, cross-contamination (for example, if you dip a knife into a jar of jelly, spread it on gluten containing bread, and then put the same knife back in the jar for some more, you've just contaminated the whole jar. If you then used that jelly on gluten-free bread, there would be crumbs, maybe too small to see, of gluten....that would make Jacob sick, or at least, damage his intestines, if he didn't feel it). And no--since one tiny crumb can damage the intestines, washing the gravy off of the chicken doesn't work, either.

Finally, with Kraft, you can simply read labels--so if it doesn't say "wheat" or "rye" or "oats" or "barley" or "malt", etc. on the label, you know that it's gluten-free--and not hidden under modified food starch.

I was taking Prilosec OTC (over the counter)...just a regular one--not the kids kind--and the doctor had me taking two a day, rather than the suggested one.

Right--that would be dh (dermatitis herpetiformis), which I mentioned in my last post:

Otherwise, it wouldn't--which is why it doesn't matter if you touch (unless you have dh) or smell gluten

Yes -- in the beginning you want to feel better so badly that you expect it will happen within a week...then within a month....it all varies, though...many start to feel better within the first month--some people take much longer (4-7 months).

With celiac, though, the gluten has to get to your small intestine to cause a reaction...if you baked with wheat flour often and inhaled a lot of it, or crumbs of gluten-containing bread or something that got digested, then it would cause a reaction. Otherwise, it wouldn't--which is why it doesn't matter if you touch (unless you have dh) or smell gluten

Yes--this list might be slightly outdated...some of these groups may not exist anymore.

Wow--Kaiti, I just saw the change of signature (diagnosed with Graves Disease March 16th). I'm not familiar with it--what led to the diagnosis (were you having symptoms) and what....is it, basically? Thank you....

Hmm...it'll be interesting to read their reply......I don't think anyone mentions calling or e-mailing a company about cigarettes in any of the threads I posted.

Another thing, though--some people work in bakeries (not gluten-free) and are okay from inhaling it, so even if they aren't gluten-free, try not to be too concerned--I guess it could cause a reaction, but inhaling gluten doesn't necessarily, the way eating it would.

It doesn't claim to cure celiac disease--but many celiacs find that once they start this diet, their symptoms go away. As you will read, it's difficult to implement because you're essentially cutting out all processed foods and then many staple ingredients....Strack2004 has been on the diet for over six months so she could help you out more than I could. Here are some links on the internet for it:

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Artificial flavoring may or may not be safe. Jello is, however, made by Kraft Foods, which means that if "wheat" or "rye" or "barley", etc. does not come up on the label, it is not in the product. If there is, for example, wheat in the artificial flavors, it would be written as follows: artificial flavors (wheat). I happen to remember, also, that Jello is gluten-free.

I did a search for threads on it:

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I remember reading that some are and some aren't...I can't tell you which ones cause I've never smoked and nobody in my family does. I sometimes get nauseous from cigarette smoke when I'm around it for any length of time, but it's not celiac-related.

Yes--and at least this article doesn't mention someone like that celebrity (in another post) who eats the insides of sandwiches...this gives accurate information, rather than forming an image that falsely portrays the restrictions, difficulty, and importance of contamination.

A good number here do not have an official diagnosis--either because they tried the diet, found it helped, and didn't want to go back to gluten to get tested, or because they got negative testing, tried the diet anyway, and found it worked for whatever reason...I agree that if it works, it doesn't matter what the tests show, but that's the way to eat.

and you can suck the taco sauce out of the packets.

Lol...nothing to add, but I couldn't help but comment...love the dry humor of that

Has anyone heard of this company or tried any products by them?

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Well, if you have DH, you must have celiac...they go hand-in-hand--you can have celiac and not dh, but you can't have dh without celiac. So that seems strange...anyway...did you mention the possibility of IgA deficiency? Because the IgG is positive....

Normal Bloodtest Results

Antigliadin IgA -- Less than 18

Antigliadin IgG -- Less than 24

EMA -- Reads positive or negative

tTg IgA -- Less than 13

tTg IgG -- Less than 30

Also, certain tests are more accurate than others--in terms of: if a certain test is positive, it means that you likely have it, where as another test, which isn't as accurate doesn't carry much weight.

One thing you should suggest to the doctor is that your daughter might be IgA deficient. 1 in 200 are, and that could make her IgA look normal (as it does). Additionally, many have a naturally high IgA and don't have celiac, so a low IgA seems strange. Talk to your doctor about that. For the IgG, which your daughter tested positive in, that positive reading gives her somewhere between a 20% and 95% chance of having celiac disease. I don't know about the tTG....

If the dr. does not take you seriously and you want to be sure she doesn't have celiac, you can do an endoscopy. It's pretty likely since celiac disease is genetic and it often skips generations.

Also, if you find out it's not celiac, check into other things. A high IgG level can indicate other things: Crohn's disease, parasitic infections, colitis, allergic gastroenteropathy, and lymphoma....according to a book I checked about this. This is in the event of a low IgA...such as in this case.

Good luck

A few things:

- It's completely worth it. It took me a year to feel healthy, but I've never felt this good in my life. I'm gaining weight, and not having the symptoms of vomiting, abdominal cramping, diarrhea, gas, bloating, etc. Additionally, if you do in fact have celiac and do not follow the diet, you could face severe consequences: osteoporosis, cancers, development of type 1 diabetes-- to name a few.

- The capsule endoscopy is a new development...so most of us will only have had the traditional endoscopy done. If the capsule endoscopy works the same way, though, you'll need to return to gluten numerous weeks before the endoscopy, so as to get accurate results (otherwise they will automatically some back negative).

You can e-mail for the word or adobe file--I also have both so I'd forward it--it might just be easier to e-mail Melonie (Open Original Shared Link)

These are the results for Georgia at the celiac.com support group list for the US:

Georgia

Smyrna - Support Group

Contact: Jan Austin

Atlantic Celiac Support Group (CSA)

Tel: (404) 433-9661

Atlanta - Support Group

Contact 1: Bernie Mercer

The Gluten-Sensitive Support Group

Tel: (404) 728-1508

Fax: (404) 728-9491

Contact 2: Lee Collins

Tel: (770) 228-9852

E-mail JColl64688@aol.com

Covington - Resource:

Contact: Brenda C. Davis

Covington, GA 30209

Tel: (770) 787-7554

E-mail: Brenda_Davis@prodigy.com

I know there must be more than this--especially since I would say the two states that have the most people here are Georgia and California. Someone else will probably have more suggestions.

Just out of interest, for which test were you at 5 (IgA, IgG)?

I have a book here--that I just got two weeks ago--it says that the following are normal antibodies (and you're in the normal range):

Antigliadin IgA -- Less than 18

Antigliadin IgG -- Less than 24

EMA -- Reads positive or negative

tTg IgA -- Less than 13

tTg IgG -- Less than 30

Well, whatever test it is, you're negative now, which is terrific--your levels are equal to that of a normal (well, non-celiac ) person. Congratulations!

I've been drinking various flavors of V8 Splash since diagnosis....I strongly dislike vegetables, but do enjoy these drinks--more fruity than the original V8, too

Yes--I love lists --gluten-free food lists, but also lists for everything else: homework, etc. ....I think I got my list-loving/organization from my mom

I know I'm really picky about these articles--probably unfairly, as the author might not understand celiac as well if he/she don't have it. But the little things bother me: the "are you eating wheat-free...you're not alone" thing at the beginning for a few reasons: 1) It's also rye, barley, and all forms of these ingredients (malt, spelt, triticum, etc.). 2) It makes it sound like eating gluten-free is the same as eating low-carb.....

It's good to get the word out, though, maybe someone will look up celiac disease and learn more or get a diagnosis. I'm just...very picky/stringent about the details

Oh, by the way, thank you for sharing with us . I like to read these