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

Eating Gluten Prior To Test

geekmom

Recommended Posts

geekmom Newbie
geekmom
Posted

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.

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

Celiac.com Sponsor (A8-M):


mouse Enthusiast
mouse
Posted

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
mamaw
Posted

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

Archived

This topic is now archived and is closed to further replies.

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


  • Member Statistics

    • Total Members
      127,794
    • Most Online (within 30 mins)
      7,748
    MarciO
    Newest Member
    MarciO
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Manaan2
      Hidden Gluten in distilled vinegar

      By Manaan2 · Posted

      Hi Trents-Thanks for reading and sharing insight.  We need all the help we can get and it's super appreciated.  She is currently dairy, soy and oat free and those have mostly been completely excluded from her diet since the diagnosis (we tried going back on dairy and oats at different times for a bit, didn't see a significant difference but have now cut out again just to be extra safe since her issues are so persistent.  We did cut eggs out for about 3 months and didn't notice significant difference there, either.  The only one we haven't specifically cut out completely for any portion of time is corn, however, we've kept it minimal in all of our diets for a long time.  She definitely goes 3-4 weeks without any corn products at times and still has issues, but I'm guessing that's not long enough to confirm that it isn't causing issues.   We could definitely try to go longer just to double check.  Thanks again!   
    • Jordan23
      Potato Intolerance

      By Jordan23 · Posted

      Ok so know one knows about cross reactions from yeast,corn, potatoes, eggs, quinoa ,chocolate, milk, soy, and a few more I forgot.  There all gluten free but share a similar structure to gluten proteins. I use to be able to eat potatoes but now all of a sudden I was stumped and couldn't figure it out when I got shortness of breath like I was suffocating.  Then figured it out it was the potatoes.  They don't really taste good anyways. Get the white yams and cherry red 🍠 yams as a sub they taste way better. It's a cross reaction! Google foods that cross react with celiacs.  Not all of them you will cross react too. My reactions now unfortunately manifest in my chest and closes everything up . Life sucks then we die. Stay hopeful and look and see different companies that work for you . Lentils from kroger work for me raw in the bag and says nothing about gluten free but it works for me just rinse wellllll.....don't get discouraged and stay hopeful and don't pee off god
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By trents · Posted

      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By Doris Barnes · Posted

      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
×
×
  • Create New...