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- knitty kitty replied to xxnonamexx's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms3What would a diagnosis tell me?
Ten grams of gluten per day for two weeks or longer is needed to get antibody levels up high enough so that they can be measured in the blood stream and intestinal damage can be seen in the small intestines. HOWEVER, only THREE grams if gluten is needed to produce symptoms...like running to the bathroom. Some people have much worse symptoms after... -
- trents replied to xxnonamexx's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms16Elimination diet think I may be Gluten tolerant next steps to get tested? Questions
Mostly because of the inconsistency/irregularity of your symptoms with regard to gluten consumption and other dietary factors. Their doesn't seem to be a real pattern. Histamines are produced by our bodies themselves but they are also found in the foods we eat and the air we breathe (pollen). Certain foods, for example, fermented and aged products, are... -
- xxnonamexx replied to xxnonamexx's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms16Elimination diet think I may be Gluten tolerant next steps to get tested? Questions
Never heard of that but what makes you think that? I checked that but only have 1 symptom diarrhea but may be lactose or fiber increase no other symptom of mcas -
- trents replied to xxnonamexx's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms16
Elimination diet think I may be Gluten tolerant next steps to get tested? Questions
Celiacs vary enormously in their sensitivity to cross contamination and I assume the same may be true for those with NCGS. I also wonder if other things going on in our body at any given time can influence whether or not we experience symptoms upon exposure to gluten, especially with reference to minor amounts like you get in cross contamination. We are more... -
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By knitty kitty · Posted
Ten grams of gluten per day for two weeks or longer is needed to get antibody levels up high enough so that they can be measured in the blood stream and intestinal damage can be seen in the small intestines. HOWEVER, only THREE grams if gluten is needed to produce symptoms...like running to the bathroom. Some people have much worse symptoms after reintroducing gluten, even with amounts of gluten much less than three grams. So...getting glutened or cross contamination is a real concern. You'll be playing Russian Roulette on your vacation. If you got vitamin levels tested while taking a nutritional shake with vitamins, you've simply measured the vitamins from the shake. You need to be off vitamin supplementation for eight weeks prior to vitamin testing. Were more than Vitamin D and B12 tested??? "Normal" levels of these two vitamins don't mean that you're not deficient in the other eleven essential vitamins. Vitamin D and B12 can be stored in the body a lot longer than the other vitamins, especially the other B vitamins like thiamine. Enjoy your vacation! -
Mostly because of the inconsistency/irregularity of your symptoms with regard to gluten consumption and other dietary factors. Their doesn't seem to be a real pattern. Histamines are produced by our bodies themselves but they are also found in the foods we eat and the air we breathe (pollen). Certain foods, for example, fermented and aged products, are very high in histamines. Other foods, like bananas and avocados, may be high in histamines but they also may stimulate the body's production of histamines. The body (in the gut) produces a histamine regulating chemical called DAO (Diamine Oxidase). Some people, and this is more common in the celiac community because of damage to the gut lining, don't produce enough DAO to adequately regulate histamine levels in the body. This results in histamine "storms" that produce a variety of symptoms such as headaches, acid reflux and diarrhea. So, I'm just wondering if your symptoms are tied to fluctuating histamine levels that get pushed passed the tipping point at times by various things you may be eating. Anyway, you might want to research it. I also wonder if you have IBS.
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By xxnonamexx · Posted
Never heard of that but what makes you think that? I checked that but only have 1 symptom diarrhea but may be lactose or fiber increase no other symptom of mcas -
Celiacs vary enormously in their sensitivity to cross contamination and I assume the same may be true for those with NCGS. I also wonder if other things going on in our body at any given time can influence whether or not we experience symptoms upon exposure to gluten, especially with reference to minor amounts like you get in cross contamination. We are more sensitive to certain things at some times more than others. But what you describe makes me wonder if you suffer from MCAS (Mast Cell Activation Syndrome)/histamine intolerance. Have you looked into that?
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By xxnonamexx · Posted
I have seen alot of great recipes but when it comes to gluten-free flours its pricy for 3lbs of gluten-free flour. I also noticed increase in sugars in gluten-free products recipes. What have you been using to lower sugar contect and keep costs down in purchasing gluten-free ingredients to bake/cook yourself.
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