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Eating

jaimek

By jaimek
in Related Issues & Disorders

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jaimek Enthusiast
jaimek
Posted

I just wanted to see what everyone's staple foods were when you are pregnant. We are already limited by having Celiac, and now even more limited when pregnant. I find that the cooked sushi that we can eat is just not as good as the real/raw fish. I have to most trouble at lunch. Since we aren't really supposed to eat lunch meats or tuna, what do you guys have for lunch besides a homemade salad??? I am getting sick of peanut butter and jelly! (Also getting sick of the gluten-free bread I have been eating) Any suggestions would be greatly appreciated.

By the way, I am in my 17th week, and just found out we are having a BOY!!!!! Very excited!

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Michi8 Contributor
Michi8
Posted
I just wanted to see what everyone's staple foods were when you are pregnant. We are already limited by having Celiac, and now even more limited when pregnant. I find that the cooked sushi that we can eat is just not as good as the real/raw fish. I have to most trouble at lunch. Since we aren't really supposed to eat lunch meats or tuna, what do you guys have for lunch besides a homemade salad??? I am getting sick of peanut butter and jelly! (Also getting sick of the gluten-free bread I have been eating) Any suggestions would be greatly appreciated.

By the way, I am in my 17th week, and just found out we are having a BOY!!!!! Very excited!

What about salmon? Whether it's in a sandwich or with salad, it's a nutritious choice. Chicken is good too. Personally, I chose to eat tuna anyway during my pregnancies, but was careful about not having it too often.

Since you are watching out about luncheon meats, do be careful about cheeses from the deli as well...they can be cross-contaminated with listeria from the sliced meats. I preferred to buy prepackaged pasteurized cheese from the dairy aisle instead. The luncheon meats, BTW, can be eaten if they are cooked before eating (to kill any potential listeria).

tarnalberry Community Regular
tarnalberry
Posted

I'm not pregnant, but I never take lunchmeat for lunches anyway. I usually do leftovers, just cooking extra for dinners. That, along with fruit and raw veggies. Or hummus to go with those veggies.

MallysMama Explorer
MallysMama
Posted

I've got to say that my favorite lunch would be Mission corn tortillas with cheddar cheese melted on them and folded over - dipped in spicy ranch. Then to make it a little more healthy - I love purple grapes!! Mmm... that sounds good right now!!! (I'm just barely pregnant - haven't gone to the doctor yet - but guessing I'm about 4 weeks.) It's a fast, easy lunch if you're not feeling very well. (Though you're probably past any kind of "morning" sickness.) Another good idea is to just bake a potato and put your choice of toppings on it. If you bake it in the microwave - it's also a fast lunch. I agree with the salmon comment too - I'm not big on a lot of meat...but I love fish, especially salmon!! Yum, Yum, Yum!! Good luck and congrats!!

Idahogirl Apprentice
Idahogirl
Posted

My favorite food while I was pregnant was quesadillas-melted cheese between two corn tortillas, with sour cream, salsa, and tomatoes spread on top. I would use a pizza cutter to cut into 8 wedges, to make it easier to eat, like a pizza. I ate about 2 or 3 of these a day while I was pregnant, but my intense craving for them went away when the baby arrived.

BTW, I had a beautiful baby girl on July 5th. Perfectly healthy (and praying for no celiac gene!!), 8 lbs. 1 oz. Even with all of my mistakes during my pregnancy with gluten, she had no problems at all.

Good luck finding that one food that will become your staple. Whoppers were it for me my first pregnancy, but thank God that wasn't an option for me this time!! :huh:

Lisa

jaimek Enthusiast
jaimek
Posted
  • Author

Congratulations on your new arrival!!! So exciting. Are you breastfeeding? Thanks for the suggestions on the quesadillas everyone. They sound good. Maybe I will try that. Although, they won't be hot anymore by the time I eat them at work.

  • 2 weeks later...
marisa Newbie
marisa
Posted

My day long nasea s horrible, I was really happy to find EnerG crackers. They have a great texture, much less heavy than gluten free breads which I find to be too much. I buy them in shoprite- so they should be accessible anywhere!

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happygirl Collaborator
happygirl
Posted

homemade chicken salad-super easy and yummy!

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    • Scott Adams
      How many grams is there in one slice of wheat bread?

      By Scott Adams · Posted

      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Confused with test results

      By Scott Adams · Posted

      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
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    • trents
      What should I do with these test results?

      By trents · Posted

      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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