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Fenrir

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by Fenrir

  1. Fenrir
    For the protein sensitivity bit, it's probably a good idea to have food allergy testing done. Protein sensitivity could be to milk, eggs or soy as the most common proteins people have allergies/sensitivities too.
  2. Fenrir
    Just going gluten-free doesn't make you gain weight. You also have to be eating more than your body requires to maintain weight. In order to gain weight you have to eat probably 10-15% more than your maintenance levels. Malnutrition can play a role as well and if that is slowing weight gain it can take a month or two for the GI tract to heal enough...
  3. Fenrir
    I felt awful the first week or two of gluten-free, but after that I rapidly started to feel better and after about a month most of my symptoms were gone or greatly reduced.
  4. Fenrir
    I had horrible migraines when before I was diagnosed. It was so bad it would make me really confused, nauseous, and basically out of it. Not saying you have celiac disease but what you describe is pretty common for in untreated celiacs.
  5. Fenrir
    With us fellas it's hard to tell if it's celiac or bad luck on the genes. I have thin/balding hair but I'm 42. My hair has always been sorta thing though. Could have been Celiac Disease might just be normal male baldness. Either way, my hair didn't grow back after I went gluten-free but I was diagnosed in my late 30's.
  6. Fenrir
    Even cleaning the equipment is potentially problematic. I never buy anything that says specifically that it is being used for wheat products as well.
  7. Fenrir
    I would find another Dr. or go straight to a GI specialist if that's possible. You need to have the EGD done in order to rule out other possibilities. Some of the antibody tests can be positive because of other autoimmune diseases. In other words, you may not have celiac disease but there's no way to be sure without the EGD. You wouldn't want to think...
  8. Fenrir
    Very well could be but that's still "equipment". Might not be they manufactured on the same equipment but somewhere in the process of making them and getting them to market they are using common "equipment". Semantics I guess, important thing is for people to be aware of the cross contamination. I agree on the meat part though, they generally...
  9. Fenrir
    I would disagree with some of this. There are nuts sold everywhere that are specifically labeled "processed on equipment used for wheat products". If they weren't using the machines for making wheat products they wouldn't bother labeling them that way. It may be candy or something and not cookies but we don't really know for sure. Either way it's probably...
  10. Fenrir
    For me, most of the time it depends on the amount I'm exposed to. Cross contamination typically takes longer, maybe 8-12 hrs and I get headaches and reflux. I ate two pieces of gluten bread thinking they were gluten-free once (a lot of gluten)after being gluten-free for two years. This one took about 1 hr to start not feeling right but at 3 hrs...
  11. Fenrir
    Essentially, sometimes food manufacturers will make something like cookies on the equipment, then all or some of the same equipment is used to make or package other things (like oat or nuts). Sometimes they clean equipment between , sometimes they don't and even if they clean equipment it's not guaranteed to be gluten free. On food labels they often...
  12. Fenrir
    It's quite possible that he could have both, since autoimmune disease tend to run together. Both require the appropriate testing to be performed. I too had my gallbladder removed prior to celiace DX because my symptoms were similar to gallbladder disease. My gallbladder function test was very low, basically non-functional. Personally, with as...
  13. Fenrir
    You definitely look like you are positive on blood work. For reference, my TTG IgA was 8 , when 1-3 is normal. That's considered weak as well. Then I had the biopsy and was marsh 3b After a week of gluten-free diet they did more labs: deamidated gliadin abs, igg 42 Range: 0-19 units deamidated gliadin abs, iga 73 ...
  14. Fenrir
    Yogurt can vary from 4-17 grams of lactose, Milk has 9-14, so it may be slightly less than milk but not by much. I know that shortly after I was DX'd with Celiac I was lactose intolerant for about the first 5-6 months of gluten-free diet. Now I can eat dairy without much issue unless it's a large amount. However, when you're new to gluten-free diet...
  15. Fenrir
    For the OP, Yes, if you're gluten sensitive or a celiac, you tend to react stronger to gluten than before you went gluten-free. I get even a the slightest bit of cross contamination I get headaches for a few days and terrible reflux for a month. I got a mouth full of gluten bread by accident once and it made me puke my guts out for about 3 days...
  16. Fenrir
    It's supposed to be specified as corn/wheat here but I do see items pretty often labelled just "modified food starch". Unless it states specifically corn, I stay away from it.
  17. Fenrir
    It's possible that being gluten free for two weeks could cause a false negative. Add to that over the last couple years you've eaten "lower" gluten diet. Definitely possible. Unfortunately, you'd have to eat gluten for a couple of weeks before testing again for the test to be valid. Also, there are cases of undetectable Celiac, at least on blood...
  18. Fenrir
    Until you get the results back (or Dr. advises) you should continue to eat gluten. You can't visually DX Celiac during the EGD, it has to be done microscopically. If it comes back positive for Celiac that's as good a DX as you'll get.
  19. Fenrir
    I generally still feel pretty sick afterward. I get bad crapping and reflux plus headaches. It can take a few days for all of the nausea to go away and I will have reflux for a month sometimes. I do think throwing up on purpose would help much and not advisable.
  20. Fenrir
    Sure it can take longer but generally you don't know right away with Celiac disease. It's 3 hrs only the clock for me. If I get glutened i’ll get nauseous right around 3 hrs later then probably throw up.
  21. Fenrir
    Yes, I tend not to do well with any kind of oats so I just avoid them.
  22. Fenrir
    Hello, i have a background as a medical lab tech so I know labs backwards and forwards. It’s not uncommon for iron to drop when you make a big chsnge in diet. Wheat is often fortified with iron so your intake likely went down as well. If your hemoglobin and hematocrit are OK and iron levels don’t go below normal there’s probably nothi...
  23. Fenrir
    I think it has more to do with fiber than the texture of the food. Most of the foods you mentioned aren’t high fiber foods. Also if you are eating too many “gluten-free” processed foods you will likely not get enough fiber.
  24. Fenrir
    Even a small amount can cause severe pain. I have been gluten-free for 5 years, I react to gluten a lot more harsh now than I did before. I do on a rare occasion get glutened and it’s horrible, I will be in bed for a couple of days with pain and nausea and have reflux for a month. Also keep in mind that it takes up to 3 hrs for food to get into your s...
  25. Fenrir
    It took my system quite a while to adjust to gluten-free. I ate a lot of whole wheat before and made the mistake initially of eating too many "gluten-free" bread products that have little or no fiber. So, I think if you give it time it will be more normal.
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