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Pre Diagnosis Issues


vividartichoke

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vividartichoke Newbie

I was diagosed today with gall bladder sludge after an Ultrasound. Last week I was reading about gall bladder and noticed malabsorpion of nutrients. My mother was diagosed with what was then called non-tropical sprue more than 50 years ago. I'm 56. I had right shoulder blade pain that went away after less than a week of low fat and no gluten diet. I had spagetti yesterday and for lunch today. The right shoulder blade pain has come back and that was what took me to the chiropractor to begin with.

I grew up in a celiac household and cooked for my mother when she became too weak. Foods weren't labeled then and I think ice cream fooled us. I have always cooked from scratch, don't eat much processed foods but I do love my gluten. I think I'm going to avoid gluten and told my daughter to cut back and don't give the boys much. In time of stress one beer has doubled over my daughter and nephew. In reading a little here it sounds like diagnosis is still difficult. When my daughter was pregnant she had a celiac bloodtest done and it came back negative. My personal opinion is that testing doesn't mean much. But then I have the family history to guide me. My aunt was lactose intolerant. I exercise, have no other known health issue, and am a 5'10" woman in good shape.

I'm wondering what/if I should get tests done since it seems inconclusive anyway. I do have insurance


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    • Sicilygirl
      Hello Scott, I did lose weight at the beginning of diagnosis and I know that it will take time to put on the weight I did lose. I think I have no appetite because this has been a roller coaster of emotions and a Big change on my body and its out of whack mentally and pysically. I think I am just depressed to be honest.  
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      It's easy to forget that it's not only the concentration of gluten in a given food item that's significant but also the total amount of gluten we consume over a period of time. This thing and that thing may meet the gluten-free requirement of not exceeding 20 ppm but if we eat enough of those things in a reasonably short amount of time it can have a cumulative effect because our bodies aren't given enough time to clear the gluten we have already consumed. Just curious. Did you know the fries were wheat breaded when you ate them?
    • SamClaire
      Hi! I try to steer clear of dairy and I cut out oats at the same time I did gluten products. It may be that something I had recently that was labeled as gluten-free contained oats. I am just so confused as to why I didn’t react when I know I ate wheat flour (breaded fries) but then reacted to something else 9 days later. Maybe you’re right and that it was the accumulation of things. 
    • trents
      Welcome to the forum, @SamClaire! I am reasonably sure that after 9 days any danger of a single gluten exposure reaction would have been long gone. If in fact the reaction you are speaking of is due to gluten, it is more likely a cumulative effect of small amounts of gluten having crept into your diet over time. Perhaps some food product you have been using that was once gluten free is no more. Companies can and do change their formulations over time so it may be wise to take inventory of what is in your cupboard and what your are purchasing and check closely the ingredient labels and the allergen statements. It is also possible that the reaction you mention is caused by something else that resembles a gluten reaction. Are you still consuming oats and dairy?
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      Hi, I’m brand new to this website but I was diagnosed 14 years ago. I am just now getting over a particularly bad flare up that lasted a full 7 days. I’ve been trying to figure out what caused it and all I can think of is I know I accidentally ate gluten (specifically wheat flour) 9 days before my symptoms started. Could it have taken 9 days for my symptoms to start? I can’t think of any other culprit it could’ve been. Thank you!
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