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New Member.. Need Help! Health Story --> Am I A Celiac?


nutrifoodie

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nutrifoodie Apprentice

Hello everyone!

I


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spunky Contributor

Well I read your story and have to say I'm sorry you've been through so many confusing things without answers!!!

I think most people here could relate!

As far as advice... I don't have much. I am undiagnosed, because doctors just exasperate me with all the round and round useless tests and wrong meds, etc. So I diagnosed myself. All I can say is that in me at least, when i finally tried going 100% gluten free (reading every label of everything, cross-referencing all ingredients with lists I got from here and some other places on the net, and whenever there is any doubt whatsoever, pass on whatever food or ingredient that is), I got better in ways right away, but new food intolerances started and a few strange symptoms began occurring, and so my healing was sort of roller coaster fashion. After a whole year, things began setttling down, things were even better after two full years.

So I think if you can't find a doctor who can help you, being totally gluten free might give you an answer, but it might take a while to see all the results.

Sorry I can't tell you more...maybe some others here can.

I think sometimes if doctors can't give you an answer, trying 100% gluten free is the only way to find out... that and a lot of patience.

nutrifoodie Apprentice

Thanks for the input spunky. I also think I might be struggling with some food sensitivities that aren't uncovered.

Also, I forgot to mention that the constipation has lead to hemmrhoids.

I still need everyone's expert advice!

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      Hi Florence, thank you for clarifying — and no worries at all about late-night writing. I appreciate you explaining that you’re specifically asking about gluten cross-reactivity, particularly the proposed immune cross-reaction between alpha-gliadin and certain non-gluten foods on a gluten-free diet. It’s an interesting and often confusing topic. The Vojdani & Tarash paper you mentioned did report antibody cross-reactivity in laboratory settings, which has led to a lot of discussion in the gluten-free community. However, it’s important to note that in-vitro antibody reactions (in a lab dish) don’t always translate into clinically meaningful reactions inside the human body. At this point, major celiac research centers generally conclude that true immune cross-reactivity to non-gluten foods in people with celiac disease hasn’t been clearly demonstrated in well-controlled human studies. That said, many individuals do report symptoms with foods like corn, dairy, oats, or others, and those reactions can absolutely be real — they just may involve different mechanisms, such as food intolerance, FODMAP sensitivity, separate immune responses, or individual gut permeability differences rather than molecular mimicry of gliadin specifically. If certain foods consistently trigger symptoms for you, keeping a structured food and symptom log and discussing it with a knowledgeable gastroenterologist or dietitian may help clarify patterns. It’s a nuanced area, and your question is thoughtful — we just have to separate what’s biologically plausible in theory from what’s been conclusively demonstrated in patients.
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