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Eating Gluten Prior To Test


geekmom

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geekmom Newbie

Hi all, I'm new to this forum having just received orders from a doctor today to go and get the blood test done for celiac. I have been trying to get to the bottom of some health issues for over a year, the main problem being reactive hypoglycemia. This is the sixth doctor I've seen, most of them have told me I'm just stressed out, one even put me on Paxil. Today's doc is the first one who I thought really listened to me and was very matter of fact about celiac disease being a possible cause of my symptoms. Hurrah!

Anyway, I had a breakthrough after eating variations of a low-carb diet and using an elimination diet, about 3 weeks ago I figured out that when I stopped eating wheat my hypoglycemia went away. This was very exciting and so I rushed out to both of the local gluten-free bakeries (we are spoiled!) and stocked up on all kinds of great stuff which I've been eating for the past week. Now I know I need to go back on gluten in order for the test results to be accurate, but I am not sure how long I should do this for before I get the test done. I estimate it's probably been about 2 weeks that i have been gluten-free. Someone in another thread said to eat gluten for at least 3 mos before taking the test. Does 2 weeks of gluten free mean that I might get a false negative on the test if I do in fact have celiac? I was hoping I could just eat wheat over the next 4-5 days and then go in for the test mid-week next week.

Thanks for any advice you can offer.


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Yes, being gluten-free for two weeks could give you a false negative. I really don't know how long you have to be on gluten to be tested. Because you have only been gluten-free for two weeks, maybe the time frame is not 3 months in your case. I am sure that someone more knowledgable then I am will post the proper time frame. Good Luck.

mamaw Community Regular

Qeekmom hello

wow where do you live to have two gluten free bakeries near you????LUCKY LUCKY LUCKY is all I can say to that.......

You need to be eating wheat & gluten for several months to get an accurate result. This site needs to be sent to all doctors so they can learn about celiac's because most of them are clueless.....

mamaw

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    • trents
      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
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    • Lori Lavell
      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
    • Scott Adams
      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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