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

Missing My Cheese!

gadgetgirl

By gadgetgirl
in Coping with Celiac Disease

Recommended Posts

gadgetgirl Newbie
gadgetgirl
Posted

Greetings!

I'm fairly new to this forum - been lurking since early October. I did both the Enterolab tests and the York Foodscan tests. Enterolab showed I'm intolerant of gluten, casein, soy, yeast. The York test also showed the gluten (gliadin), dairy, yeast, almonds, brazil nuts and crustacean/mollusc. On my own, I've also figured out that I'm intolerant of all legumes and hazel nuts.

I've been gluten, casein, soy and yeast free since early October. I got the York test results back earlier this month and after saying a slow goodbye to my last jar of almond butter, I've been almond free since mid-November. I rarely ate brazil nuts, hazel nuts or shellfish so those were a non-issue.

I'm coping fairly well with these restrictions, but am finding that I would like the option of eating a pizza substitute from time to time. I've yet to find any cheese substitute that fits my restrictions. Soy seems to be used in every product or else they put casein in the product. I also would like to have whipped cream from time to time (almost took my hubby's head off the other day when I heard the whipped cream coming out of the can for the dessert that he was eating).

So my question is whether I will be able to eat small amounts of soy in the future - say 6-12 months from now. Or does this have to be a life-long restriction like the gluten & casein. I don't want to compromise my health for a short-term pleasure.

Anyone have opinions on this?

Thanks!

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

Celiac.com Sponsor (A8-M):


Archived

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

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


  • Member Statistics

    • Total Members
      127,114
    • Most Online (within 30 mins)
      7,748
    Vegan Brandy
    Newest Member
    Vegan Brandy
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      69.9k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Soleihey
      Gluten Ataxia and Malabsorption

      By Soleihey · Posted

      I have been on supplementation for almost 11 months with no deficiencies showing up on blood work. So was just hoping to hear someone else’s story where it took longer to heal. 
    • Erain
      Orgain Protein Powder

      By Erain · Posted

      Here’s the answer from the company 😊   Hi Emily,    Thank you for reaching out to us! We can confirm the Organic Protein + 50 Superfoods Powder is gluten free. The organic barley and wheatgrasses we use are harvested prior to jointing, before the grain forms and any gluten protein is present. Rest assured appropriate measures are taken to ensure our gluten free products comply with the FDA final rule to be labeled as gluten free, as claimed on the side-panel label. Our suppliers are required to verify each ingredient and in order to ensure that our gluten free products comply with the FDA requirements, our manufacturing facilities use the ELISA test method to confirm gluten levels are less than the standard limit of <20 ppm.    If you have allergy concerns about consuming the grasses, we recommend consulting further with your healthcare provider. I hope this information helps! Please let us know if you have other questions.   
    • Erain
      Orgain Protein Powder

      By Erain · Posted

      That’s great to know. Thanks Scott
    • trents
      Postponing seeking a diagnosis?

      By trents · Posted

      Welcome to the forum, @kim-d! Recently revised guidelines or the "gluten challenge" recommends the daily consumption of at least 10g of gluten for at least two weeks up until the day of the antibody test blood draw. 10g of gluten is the amount found in about 4-6 slices of wheat bread. IMO, I would wait until you have time to do it right so as to remove all doubt as to whether or not your gluten consumption was adequate for long enough to ensure valid testing. In the meantime, focus on removing gluten from your diet and see how your symptoms improve (or not) as one piece of the diagnostic puzzle.
    • kim-d
      Postponing seeking a diagnosis?

      By kim-d · Posted

      Hello. I'm a 22 year old college student and I've had constant stomach problems since I was 14. Recently I noticed that my problems get worse when I eat more wheat. I tried to follow a gluten free diet, which didn't end up entirely gluten free, but I still had reduced my gluten consumption very much, and I felt a lot better. I also have fatigue, inability to gain any weight, iron deficiency, possible vitamin deficiencies, really bad memory and brain fog that increases by time, unexplainable muscle aches and tachycardia which all can possibly explained by celiac/NCGS.  I wasn't able to continue a completely gluten free diet as I am eating from my school and dorm's cafeteria and almost all food there have gluten so I was going very hungry. They do offer a gluten free menu with a report though. So I decided I should try getting a diagnosis if I can, especially after reading how it was much harder to do gluten challenge after quitting gluten for a while. I was able to get an appointment for next week, and started eating around 150gr of bread per day to be sure.  First 24 hours I didn't feel any worse so I was starting to doubt myself, but then bloating hit hard. It wasn't anything unbearable, but the problem is I have finals soon and I'm now realizing this is a really bad time to do this. I can't begin studying from pain distracting me. I'm thinking of cancelling the appointment and eat low gluten until exams are over.  I worry about one thing. Before I went low gluten, I was eating a lot of bread already for over a month, which is what clued me into gluten, and I only went low gluten for around 10 days before going high gluten again. I wasn't that worried about a false negative. But if I eat low gluten until my exams are over, it means over a month of low gluten, and I would need a lot more time eating high gluten later to get a correct result.  I'm not sure which one should I do, bear it until my appointment or cancel it and try again when I'm free later. And If I choose the second one, how long would I need to do the gluten challenge for a blood test?
×
×
  • Create New...