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Dissability Insurance?


loko

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loko Newbie

Has anyone used their private dissability insurance because it was affecting their work???????.

I am a self employed building contractor.......but also work on site. Most places there is no facility. Also seems worse

when I have a meeting with the clients..I was just wondering if I could get some coverage until I am healed???. I have been gluten free for app 4 months...........and seem to be getting slowly better....but

still unpredictable once in a while.........casey H


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mroper Rookie

When I first got really ill, I did file for short term disability. I did receive checks for about 6 months, however when I finally got a diagnosis they denied any further benifits (even though I was still not well). If you are unable to work you should file a claim. Good Luck!

ravenwoodglass Mentor

This may be easier if you have more than one issue going on. Many times a claim for just celiac will be denied, (these folks are clueless) but with your job if the doctor can say something like that you also have an anxiety disorder or something in addition to the celiac you might have more success. Many of us have multiple systems effected, when we cover everything under the celiac diagnosis and don't mention the mental difficulties, or the arthritis or balance or other issues it can make it harder. You may also want to consult with a disability lawyer as many are turned down on the first try. I wish you a lot of luck and even more so a speedy recovery.

debmidge Rising Star

read your policy for the definition of long-term and short-term disability as sometimes the polcy wording makes it that if you are disabled for just the work that you do and any other work then you can go on disability; however if you have wording that states if you can do any other job while ill then your claim might be denied. The fine print wording can sometimes determine whether or not the insurance company will pay.

loko Newbie
read your policy for the definition of long-term and short-term disability as sometimes the polcy wording makes it that if you are disabled for just the work that you do and any other work then you can go on disability; however if you have wording that states if you can do any other job while ill then your claim might be denied. The fine print wording can sometimes determine whether or not the insurance company will pay.

Thank you all for your info., very much appreciated............loko

Viola 1 Rookie

I'm not sure if you could get disability for Celiac here in Canada or not, however, I know that my daughter got a disability grant from the federal government to go to University as she is too small and frail to keep up with the physical work she was doing. It was specified that she had to use it for "equipment" that will help her in the future. She got a new laptop computer as she is taking Journalism. She will get the same grant once a year until she has finished her studies.

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    • trents
      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
    • Levi
      When I was first Dg’d I researched like mad. One thing I remember from then, which may have changed with advancement in medical science, is that Coeliac is a first generation disease which means either you or your husband need be Coeliac for your daughter to have inherited it. Far as I know, and I’m not a scientist just a victim, the amount of gluten (wheat, rye, or barley) one consumes does not cause a person to contract Coeliac Disease. So if neither of you as her biological parents have Coeliac then your daughter cannot pass any blame should she contract this horrific disease.     It’s humbling, and sometimes I believe GOD allows such as these autoimmune diseases for those who need it most. 
    • Lori Lavell
      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
    • Scott Adams
      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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