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fed up italian


Sicilygirl

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Sicilygirl Newbie

I am looking for words of encouragement because I have just had enough with this celiac diagnosis. I recently got diagnosed in October this year and its been hell let me tell you. Fist of all my doctor did not want to do the test saying that I was not Celiac because I did not have blood in my stool. Really??? I thankfully insisted that he do the blood work test just to make sure., since I was sick while in italy after eating both pasta and pizza and I knew something was wrong. I exhibited all the signs of gluten sensitivity, bloating and bad stomach pain which I never had ever after eating gluten.  After a week of waiting patiently for the test result it showed positive. I was both happy and floored at the same time. It has been an emotional roller coaster. Having to now work hard  to read labels constantly making sure they don't add gluten EVERYWHERE!! buying some comfort expensive gluten free foods to somehow make me feel like I am a normal person again. Hiring a dietician to put me on a diet to get my nutrients needed and to fix my villi that is destroyed. I feel sad, angry, depressed and why me?? is it an italian thing? I do not know. Anyways any feedback would be helpful. I am still extremely tired and have bowel symptoms and brain fog when do these go away?


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    • Scott Adams
      I agree with @trents on the sourdough bread--regular bread should be used, or Saltine crackers, etc.  
    • Scott Adams
      I'm sorry about your financial issues, and unfortunately we can't offer any legal advice here, but at least you've figured out that you have celiac disease, and have hopefully lead a more healthy life as the result. 
    • Scott Adams
      When I was in Germany supermarkets offered excellent European/German style breads by Schar that were outstanding. I wish they sold them here in the USA.
    • trents
      Welcome to the forum, Jane! A very sad story! Thanks for sharing. Is there something we can help you with or did you just feel a need to unburden? Unburdening, by the way, is certainly okay and we all need to find safe places to do it once in a while.
    • trents
      Welcome to the forum, @akacase! Recommendations from the medical community with regard to the gluten challenge are in flux lately and you will see a range of advice with regard to how much gluten and for how long. The general consensus, however, is that historically, guidelines were too relaxed and the trend in recommendations is for eating a higher amount of gluten daily over a shorter amount of time. Here is what I would advise as I have interacted with various guidelines: at least 10g of gluten daily for at least four weeks leading up to the day of the test, either the serum antibody blood draw or the endoscopy/biopsy. 10g of gluten is the amount in approximately 4-6 slices of wheat bread. Sourdough bread is much lower in gluten so that should not be used for a gluten challenge. By the way, you speak of having "the celiac gene". There are actually two main genes (HLDQ2 and HLDQ8) and their variants that have been associated with the potential to develop active celiac disease. You might consider also that instead of having celiac disease you have NCGS (Non Celiac Gluten Sensitivity). NCGS shares many of the same symptoms of celiac disease but does not damage the lining of the small bowel as does celiac disease. There is no test for it. A diagnosis for NCGS depends on first ruling out celiac disease. It is 10x more common than celiac disease. Some experts feel it can be a precursor to the development of celiac disease. Eliminating gluten from your life is the antidote for both.
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