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Poisoned By A Naturopath And ....

Mballerina

By Mballerina
in Coping with Celiac Disease

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Mballerina Explorer
Mballerina
Posted

I have been trying to go gluten free for three weeks and i never get farther than 6 days.

This time my naturopath reccommended Udo's Beyond GReens which is fantastic but loaded with gluten.

Then when i thought i had that covered the lady at the nutrition store gave me the non gluten free version of liquid iron.

So i am in hell again and i am so tired of this...

Just venting, beware of health professionals,

Magdalena, ON, Canada

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SteveW Rookie
SteveW
Posted

Bummer....

I've stopped taking advice from "experts" unless they're Celiacs themselves.

And I would still double check everything I put in my body.

I hired a nutritionist that was a celiac specialist and she was good but a few of the supplements she reccomended had gluten in them.

Health food stores are the worst. I was told the one in my town was specializing in Gluten Free foods yet they use 2 wheat stocks for a logo <_<

Hopefully you'll feel beter soon

gf4life Enthusiast
gf4life
Posted

I'm sorry you were given bad advice. I just thought I would warn you that the Customer Service representative at the company that makes Udo's products gave me wrong information, also. I called to find out why their Udo's Digestive Enzyme Blend for Canada was gluten free, but their US version contained Barley. She kept telling me they were the same, and that both were gluten-free. The US label clearly stated BARLEY,a nd she would not believe me that this meant it wasn't gluten free. I just wanted to know how I could get some of the Canadian product shipped to me in the US! I ended up using Pioneer Digestive Enzymes and they worked great. So I guess what I'm saying is that you can't always trust the "professionals". Look on every label for yourself and go with your instincts.

God bless,

Mariann

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      Celiac disease symptoms

      By Churro · Posted

      I do eat 4 slices of wheat bread with almond butter. Yes it was a reference to my iron consumption. 
    • trents
      Celiac disease symptoms

      By trents · Posted

      To give you a frame of reference for pretesting gluten consumption necessary to ensure valid antibody testing, here is the current recommendation for those who have been on a gluten free diet: The daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks. Not sure why you mentioned eggs and chicken. They are not sources of gluten. Was that in reference to dietary iron consumption?
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      Celiac disease symptoms

      By Churro · Posted

      Thanks for your insight. I've been eating wheat bread at least 5 times a week for several months. I've been eating chicken or eggs 5 days a week for at least a year. 
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      Welcome to the celiac.com community, @Churro! Several things need to be said here: 1. Your physician neglected to order a "total IGA" test to check for IGA deficiency. If a person is IGA deficient, the results of other IGA antibody tests specific to celiac disease will not be valid. A total IGA test should always be ordered when checking for celiac disease with blood IGA antibody test. You should ask your physician to order a total IGA test. 2. Iron deficiency anemia can also give distorted IGA celiac disease blood antibody tests. 3. If you were already on a gluten-free diet or had been restricting gluten consumption for weeks/months prior to the antibody testing blood draw, then the test results would not be valid. Accurate celiac disease blood antibody testing requires you to have been consuming significant amounts of gluten for a significant time period leading up to the blood draw. It takes time for the antibody levels in the blood to build up to detectable levels. 4. Your low iron levels and other symptoms could be due to celiac disease but could also be caused by lots of other medical issues.
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