Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Anyone else feels different in another country?


Melissa93

Recommended Posts

Melissa93 Contributor

Hey everyone,..

I'm newly diagnosed since November, and after two weeks I left the USA for my home country The Netherlands to spend December and January there. While I was there I was eating strictly gluten free certified food (which is <20 ppm there), but in a gluten household. Even though I thought there must have been quite some little cross contamination, I wasn't having much GI problems. I was really happy with the progress I'd been making and was seeing and feeling a ton of difference.

Now after those two months I came back to the USA and it's been pretty much a disaster.. I think I'm free of symptoms about 50% of the time now, which is very frustrating and making me anxious. I've already figured out that I can't take lactose and fructose well, but that I'd figure out in Europe as well. Now it seems that if I eat products with Millet and/or Sorghum I also suffer from really bad GI problems. Grains that aren't used in Dutch gluten-free products but are used here a lot. Even though I'm trying to eliminate all of those now, I'm still getting pain on days I've only eaten gluten-free certified foods without millet/sorghum.

Now I'm wondering if other people have a different response in other countries or in Europe? While the products I was eating in the Netherlands are <20ppm and here I usually only eat <10ppm, I wonder if the gluten particals here are more aggressive or something? Does anyone have other advice for me? I'm getting a little desperate as I feel so well on a good day and so bad again on the bad ones.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



DontEatFrenchFries Apprentice

I don't think the US does enough regulation on gluten, personally. It's difficult to trust anything that's not certified gluten free or just plain meats, fruits, and veggies. However, since I am American and used to being here I feel a lot more confident in knowing what to eat and what to avoid. I struggled in Europe and Amsterdam and got glutened a lot just because I didn't know as much about what to avoid and how certain foods are prepared. I also did really well in Mexico but again I think because I am more familiar with different food preparations there and can navigate more easily. I struggled a lot in Europe and Asia and felt sick the whole time.

EDIT: I don't think the gluten itself is more aggressive, but it is common here for food business to prepare multiple products, so cross-contamination is very common. Maybe in other countries, it's more common for a business to make only one thing?

Melissa93 Contributor
4 minutes ago, DontEatFrenchFries said:

I don't think the US does enough regulation on gluten, personally. It's difficult to trust anything that's not certified gluten free or just plain meats, fruits, and veggies. However, since I am American and used to being here I feel a lot more confident in knowing what to eat and what to avoid. I struggled in Europe and Amsterdam and got glutened a lot just because I didn't know as much about what to avoid and how certain foods are prepared. I also did really well in Mexico but again I think because I am more familiar with different food preparations there and can navigate more easily. I struggled a lot in Europe and Asia and felt sick the whole time.

Yes that makes sense. I think a lot is lost in the language barrier as well. I have a job with a very high travel frequency and with this pandemic I have been bound to nyc, but at one point it will start again and I'm anxious thinking about it haha. In my case I might have gotten used to how food is labelled in the Netherlands, where they have to label gluten as an allergen, so if a product is made without gluten ingredients and doesn't say it may contain gluten, it's usually safe. While here I can't buy that pesto that has no 'gluten free' label but seems gluten-free based on ingredients. (apart from restaurants which always suck and I can definitely imagine getting glutened in Amsterdam).

Scott Adams Grand Master

My wife comes from Taiwan so I've spent a lot of time there. Obviously I have a translator with me but my overall health seems to improve quite a bit when I'm there. Part of this is because I walk a lot more than usual, and part is because I'm more in "vacation mode" and am less stressed out, but another part has to be the extremely fresh produce, seafood, fruits, etc. that I eat when I'm there. The average diet there is much more healthy than that of the USA.

  • 4 weeks later...
BuddhaBar Collaborator

Never been to the US, but I have a couple online friends from the US and from what I understand US has a lot of processed foods with an ingredients list longer than the Old Testament. 

Scott Adams Grand Master

This is true, but you can certainly also easily find healthy foods, as we have many grocery stores and now restaurants that cater to more healthy eaters.

Melissa93 Contributor

Hahah yes they do have those products, but like Scott said, there are also healthy alternatives. I’ve mainly struggled with having naturally gluten-free products in the house that eventually had trace gluten without labeling. Like my coconut oil or quinoa from Whole Foods.
 

But happy to report that it seems that I found the culpit in my kitchen which were some spices and my non-stick and cast-iron pan. 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



BuddhaBar Collaborator

But I do envy that there's so many foods to choose from in the US. If I ever go there, the first place I would visit is Walmart.

Can you imagine being a celiac in Italy? There must be wheat flour particles in the air 

Scott Adams Grand Master

You would be surprised...some of the best gluten-free products come from Italy. Barilla gluten-free pasta is an example, and you could not tell the difference between it and wheat pasta. They actually mass screen kids for celiac disease in many areas of Italy, and so their diagnosis rate is higher than many other European countries. 

Melissa93 Contributor

Hahah I think everyone has those feelings about other countries. I'm from The Netherlands and sometimes I see what they have there and I get so jealous for not living there right now. But I know celiacs that come to visit nyc and are sooo jealous of all the dedicated gluten-free restaurants here (which I must admit, is quite lovely). 

But tbh, it is quite surprising that Italy is so on top of it. Makes me feel slightly less afraid of travel lol.

  • 1 month later...
GodsGal Community Regular

I have some friends who are living in Thailand. They gave me a Thai cookbook. It is fun to look at the book and see all of the things I can eat! Just have to watch the sauces! 😊

Scott Adams Grand Master

Thai food is usually gluten-free, but you do need to speak with the chef to be sure. If they are authentic and from Thailand, the chances are much higher that many of their dishes will be safe. I have found a couple of Thai restaurants that I go to regularly, but only after speaking with the owner/chef about the various dishes I order. I still take GliadinX (a sponsor here!) before I eat out, just in case, and would definitely take lots with me on any trip.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,918
    • Most Online (within 30 mins)
      7,748

    Trish88
    Newest Member
    Trish88
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
×
×
  • Create New...