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

Results came back

Shrek
 Share

Recommended Posts

Shrek Newbie
Shrek
Posted

Anyone could give me  some insight?? Thank you 😎👉

https://www.dropbox.com/s/c9umo7yxg0el72g/2022-05-31 22.14.50.webp?dl=0 

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

Celiac.com Sponsor (A8-M):


Wheatwacked Veteran
Wheatwacked
Posted

image.png.d492f1f5b67524061f420d300c33d1d8.png

Wheatwacked Veteran
Wheatwacked
Posted

No denial for you. How are you feeling? Did your doc give any directions?

Shrek Newbie
Shrek
Posted
  • Author

I had endoscopy and colonoscopy done before the blood test. DR wanted the blood test for confirmation, although i see him Thursday.

I'm currently at walgreens getting some over the counter for stomach pain (inflammation)  esophagus region with some sort or constipation. I stopped all gluten intake last week and was doing well the first 3 days up until yesterday with pain.

trents Grand Master
trents
Posted

Developing a truly gluten-free lifestyle is not as easy as many people think because of cross contamination issues (CC) and the multitude of ways gluten is hidden in the process food supply. This might help: 

 

You also would do well to get some good gluten-free vitamins and supplements. Celiac disease generally results in nutrient deficiencies because of the damage done to the small bowel villi. Get a good senior multi vitamin, a good high potency B-complex, 5000IU of D3 daily and magnesium glycinate or citrate. Make sure they are gluten free. Costco's Nature Made brand is a good choice.

Shrek Newbie
Shrek
Posted
  • Author

I appreciate the information, I'll be making some big changes to my diet. 

Wheatwacked Veteran
Wheatwacked
Posted

Start with the foods on this list to make the transition to GFD and your symptoms improve. Add on foods as you tolerate. The doctor sends you home saying eat gluten free but really has no idea what that means and the trouble starts. Gluten Free Oreos are gluten free and are yummy; are they good for me?

Celiac Disease can lead to malnutrition. Too much vitamins and minerals (hypervitaminosis) is rare in Celiac Disease while deficiencies are common, so don't be afraid to supplement as long as you stay below the NIH Safe Upper Limit, which are low balled anyway. 

You might try Dr Haas's diet for recovery. Even after 7 years GFD I still have gut issues though my life is so much better now, but I've been having increased anorexia so decided to try this old school meal plan. In the past week it has exceeded my expectation. Of course we know now that there is no cure

THE VALUE OF THE BANANA IN THE TREATMENT OF CELIAC DISEASE SIDNEY V. HAAS, M.D. It was used from 1920 to 1950 to treat celiac before gluten was identified as the cause. It fell out of favor because once healed the patient was returned to a "normal diet" with gluten so the gains would often be lost. As they say " the baby with the bath water"

>Heretofore it has been impossible in the severe cases to give any carbohydrate without damage, whereas banana is not only well tolerated, but rapidly changes the entire picture of the disease to one of well being. <

Table 1.—The Typical Diet:

  1. Plain milk should not be given
  2. Albumin milk. (whey)
  3. Pot cheese (milk 16 oz.) Farmers or Cottage Cheese (curds)
  4. Banana.
  5. Orange.
  6. Vegetables.
  7. Gelatin.
  8. Meat.
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


CatrionaB Rookie
CatrionaB
Posted

Going gluten free is difficult, but it is best if you start with naturally gluten free foods e.g. vegetables, meat and potatoes.

Rice has sometimes a may contain gluten warning. All naturally gluten free grains may be contaminated with gluten. 

Lentils are almost always contaminated with gluten.

Only buy certified gluten free oat products!

Always check ingredients and may contain warnings or buy certified gluten free products!

trents Grand Master
trents
Posted
(edited)

There is a difference between the label "Gluten Free" and the label "Certified Gluten Free". You can be sure the latter has been tested and it has been tested to confirm that it complies with the Certified Gluten Free standard of 10ppm or less of gluten which is stricter than the FDA standard of 20ppm. 20ppm is not good enough for some of the more sensitive celiacs. And if you don't improve much begin to look at oats (even gluten free oats) and dairy as possible culprits whose proteins are close enough to gluten in structure that the cause a celiac-like reaction.

Edited by trents
C4Celiac Contributor
C4Celiac
Posted

I don't find eating gluten free difficult at all.. plenty of certified gluten free products out there.. 

C4Celiac Contributor
C4Celiac
Posted
6 hours ago, CatrionaB said:

 

Lentils are almost always contaminated with gluten.

 

what if they're certified gluten free

trents Grand Master
trents
Posted

Then the

5 minutes ago, C4Celiac said:

what if they're certified gluten free

Then they should be okay. I think the concern is that people would assume that because lentils are a "naturally gluten free" food there could not be an issue with gluten.

Russ H Community Regular
Russ H
Posted
On 6/1/2022 at 7:55 AM, Wheatwacked said:

Table 1.—The Typical Diet:

  1. Plain milk should not be given
  2. Albumin milk. (whey)
  3. Pot cheese (milk 16 oz.) Farmers or Cottage Cheese (curds)
  4. Banana.
  5. Orange.
  6. Vegetables.
  7. Gelatin.
  8. Meat.

I think it might be worth avoiding dairy products while the gut heals. I could not tolerate dairy while I was eating gluten but can now. Some people with coeliac develop lactose intolerance. Also, coeliac disease disrupts the intestinal barrier, allowing intestinal contents to permeate the gut wall. In this case, some people experience an immune reaction to milk casein similar to that of gluten with villi blunting.

Wheatwacked Veteran
Wheatwacked
Posted

Is it the cottage cheese or the extra modifiers?

Cabot Cottage Cheese ingredients: ingredients:  Cultured Pasteurized Skim Milk, Milk, Cream, Cultured Grade A Nonfat Dry Milk, Grade A Whey, Salt, Carrageenan, Locust Bean Gum, Guar Gum, Citric Acid, Lactic Acid, Phosphoric Acid, Natural Flavoring, Modified Cellulose, Potassium Sorbate (to maintain freshness), Vitamin D3, Enzymes.

 Daisy Cottage Cheese: Cultured Skim Milk, Cream, Salt.

Should You Remove Carrageenan from Your Diet?  

"Products with carrageenan may be labeled as “natural,” but limited studies show that carrageenan may promote or cause:

inflammation

bloating

irritable bowel syndrome

glucose intolerance

colon cancer

food allergies

Increased inflammation can lead to a greater likelihood of other diseases, such as:

inflammatory bowel disease

arthritis

tendonitis

chronic cholecystitis, or gallbladder inflammation

One review also suggests that there may be no substantial difference between “food-grade” (undegraded) and degraded carrageenan. Degraded carrageenan is a carcinogenic (cancer-causing) version that isn’t approved. It’s even used to induce inflammation in animal studies. According to Cornucopia, test results of food-grade carrageenan carried at least 5 percent degraded carrageenan. One sample had about 25 percent."

trents Grand Master
trents
Posted

I would also be suspicious of the modified cellulose since there is no source specified.

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
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,084
    • Most Online (within 30 mins)
      7,748
    Toddy
    Newest Member
    Toddy
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Kathleen JJ
      Options - 7 year old boy - Helicobacter pylori and serology

      By Kathleen JJ · Posted

      @cristiana Do you have any suggestions for the gummy bear type of candy? Because that is what is getting passed around. Someone told me "you will have to read all labels thoroughly from now on" but to be honest: I don't know what I'm looking for that should or should not be there? And is the notion "gluten free" trustable? And what about "may contain residual gluten"? Is that safe?
    • Kathleen JJ
      Options - 7 year old boy - Helicobacter pylori and serology

      By Kathleen JJ · Posted

      @trents The first thought indeed I had was 'thank god it's not cancer' and of course, there are many, many, many worse diagnoses to get. But this doesn't mean it doesn't come as a shock. I read a lot of the time 'the most common symptoms are...' and then all the things he doesn't have, but never do I find a list of less common symptoms (bar @Wheatwackeds examples - and also non of these are present). I get that severe pains can be a symptom, though the fact that they were omnipresent for 10 days (the exact time his viral values were up) and then 6 weeks later 1 episode also when the family was going through a stomach bug, and since then (nor ever before) none, this logically seems more related to a virus then a symptom of Coeliac, as I'd think this would have to be more present on a regular basis? He always has loved gluten-containing food and at that time was rather having less of it (due to the bug and feeling a little under the weather so eating more yoghurt and the likes then cookies) then more of it. It just doesn't sound all that logical. That being said, I comprehend AND accept that things can not always be logical.   I am trying to understand what you are saying about the tolerance - so as long as he eats gluten, he will have some tolerance to it, but when he stops, and say accidentally ingests something, he will react more as the tolerance is lower? It sounds so illogical (hmm, I see a pattern with myself: really looking for logic in a very illogical condition). And how do you interpret the values very 6 months as you maybe don't know there has been an accidental intake?  Do the values ever go down to zero or is it a question of getting them mainly lower and can they never go down to normal rates?   Normally results of his biopsy are coming in on monday, a little chance they come in today. I've been checking my mail every 10 seconds 🤦🏻‍♀️, this will not be a productive working day I fear 🙄. Then we know the values, but we only have an appointment with the specialized pediatrician and dietitian on December 6d (which in Belgium is a children's holiday comparable to Santa Clause). So we'll get the full "introduction" to the disorder and approach then.   I did talk to the pediatrician and gastrointestinal doctor who did the gastroscopy asking their advice about a plan I was having: to wait to start the diet after the holiday season, we will be abroad in a hotel and to start there in this very new world feels quite stressful for us, but even worse: it will start this journey in a lot of negativity. So our plan is to have a "yummy" party after we return from our trip, during Christmas holidays, inviting some of his friends and buying and making a vast array of gluten free goodies and having them sample and score it. This way it feels like a festive thing AND we can immediately find some things (hopefully) he genuinely like.   Both doctors agreed with this approach as this was truly an accidental find and hadn't we tested his blood 2 weeks ago chances were we'd only have found out in a year or 2 so those extra few weeks will not make the difference.   So now I'm gathering information, talking to people to know where there's good stuff...     But what keeps on being quite ununderstandable to me (I hope this will get explained on December 6th) is how it works. So it's auto-immune, meaning gluten trigger an immune response. Is this a black and white thing? Does 1 grain of wheat trigger the same response as a full bowl of spaghetti? And I mean this on a bowel and organs level, not on a symptoms level, as I gather (is this correct?) that not having any symptoms does not mean that his bowel doesn't get attacked?   I know it all could be worse, I truly do, but to be honest, this is the 4th "anvil falling on my head out of a clear blue sky" diagnosis that I got for one of my most loved people. First my mother was diagnosed with presenile dementia without anyone in the family having it. Then my unborn daughter turned out to have a chromosomal defect that made that she could only live inside of me and died when she was born, then my sister turned out to have (a tested non genetic 🤯) form of presenile dementia as well, with me being her only caretaker as my mother passed away a few years ago and she has no family of her own. And now this. And this is absolutely not only the least of this row but of course not even in the same ball park. But for my resilience and bearing capacity this just feels not little as it affects the life of my little boy...    
    • Wheatwacked
      Has anyone found Ozempic affected their symptoms?

      By Wheatwacked · Posted

      Could be the Ozampic is masking your expected symptoms.  Like an analgesic masks pain.  Qzampic slows digestion to lower the rate glucose enters the intestine to slow its effect on glucose level.  It seems it might also slow down the gluten entry into the intestine, reducing its trigger level for the antibodies.  Ultimately the damage from gluten is the same, just not as fast so the pain is less.  Sourdough bread has less gluten.  Ozampic siows its entry.
    • Wheatwacked
      Options - 7 year old boy - Helicobacter pylori and serology

      By Wheatwacked · Posted

      You can sell it better if the whole family does gluten free.  If he does have Celiac Diease, it is genetic so either you, your spouse, or both have a 40% chance of also having Celiac.  There are over 200 non classic symptoms also caused by celiac disease not often considered by doctors. Joint pain, muscle pain, muscle cramps, osteoporosis, and allergies for starters.  
    • Wheatwacked
      On the cusp of facing a new life of managing a life with Celiac Disease

      By Wheatwacked · Posted

      Hello @MHavoc, thank you for your question and welcome to the clinic. First, has the contstipation abated with the GFD? If your are pursuing further diagnostics you must continue to eat gluten. Each lab has their own reference range for their test, but they indicate an H for high.  Typically anything above 11 is considered positive. Mild chronic inflammation (gastritis) can interfere with intrinsic factor for B12 leading to low B12 causing low MCHC (anemia). So what is causing your gastritis?  A high tTG IgA level generally indicates potential gastrointestinal problems most commonly associated with celiac disease.  Although the biopsy is the Gold Standard for diagnosis, not finding damage in the biopsy does not rule out Celiac Disease. It means they did not find damage where they looked.  The small intestine is over 20 feet long. Many here have been blood positive and biopsy negative, it just delays the diagnosis until you have enough damage to find and fit their diagnostic profile. The Ttg-iga is not only sensitive (90%) but highly specific (98%) and won’t show positive until the damage is severe.  It is estimated that 40% of first degree relatives of diagnosed Celiacs have undiagnosed Celiac Disease, so your sister is a big risk factor in whether you have it. Are You Confused About Your Celiac Disease Lab Results?  This article explains it better and is quite readable. Celiac Disease can cause deficient vitamin D.  Low vitamin D compromises the immune system.  Any other symptoms? liver enzymes?  Recent cold or flue? Celiac Disease and the malabsorption it causes through vitamin and mineral deficiencies can elicit symptoms not usually associated with Celiac Disease. Case in point maybe your gastritis and anemia.  
×
×
  • Create New...