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trents

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

Everything posted by trents

  1. trents
    Lisa C., I don't think gluten is responsible for how high dough rises and how quick bread bakes. Gluten is what makes bread hold together. The particular kind of gluten in wheat makes it well suited for making bread because of that, as opposed to the kind of gluten found in other cereal grains. But over the centuries, the hybridization of wheat to produce...
  2. trents
    I second that. You have to evaluate each thing that will go into your mouth/gut on it's own merit. Sometimes you can get more info by contacting the manufacturer.
  3. trents
    Taste is a very individual thing.
  4. trents
    MeatSuitOfMoths, I think you meant to say "endoscopy" instead of colonoscopy. A colonoscopy would examine the lower bowel.
  5. trents
    Welcome to the forum, Neko1216! You are in the same difficult spot that many are in whose physicians neglect to or don't know enough to tell them that going gluten-free before testing sabotages the tests. But do you really need then endoscopy/biopsy? Seems like you have all the evidence you need by the improvement in your health and sense of well...
  6. trents
    Did old sheetrock contain a wheat-based glue?
  7. trents
    As a matter of fact, it's one of the classic symptoms of celiac disease. Just doesn't get as much press today as it used to. At least that is my impression. Something other than GI distress is actually very commonly experienced by many with celiac disease. It's a disease that has a wide range of manifestations. Some have no villi damage but the disease affects...
  8. trents
    Hi, EmilyRose and welcome to the forum. I would think if you go ahead with the test as planned you would get valid test results. I don't think 3 days off the gluten that far out would mess too much with the test results.
  9. trents
    Yes. That is how it happens for most of us. You have to have the genetic potential for celiac disease (we know what the genes are). However, most people who have the gene potential never develop active Celiac disease. It takes both the gene potential and some kind of triggering stressful event (such as a viral infection) to switch the genes on. Active celiac...
  10. trents
    I've had allergy testing done both by the skin prick method and the blood analysis method. There was significant disagreement between the results of one versus the other but there was also some agreement. From my own experience with this as well as what I have read, there are significant problems with allergy testing: 1. The antigens can be cross...
  11. trents
    Are you asking advice on how to reverse these sensitivities to dairy and gluten? If so, I think you need to realize you will probably have them the rest of your life and they can't be reversed. Do you know what tests the doctor did who declared you don't have celiac disease? Many doctors are not well-versed on celiac disease and don't run the correct...
  12. trents
    Your lab values seem to indicate celiac disease. The next step would be to talk to your GI doc about getting an upper GI scoping with biopsy of the small intestine villi. The villi would be blunted or worn down from the chronic inflammation characteristic of the disease in response to gluten ingestion. That has been considered the gold standard of diagnosis...
  13. trents
    Welcome to the forum, Tim! If you don't get any replies to your question from forum members, try reaching out to Walgreens itself at corporate. They can then refer you to the manufacturer they use for that product and you can ask that question. The producer may ask you for a barcode.
  14. trents
    There are some other medications and medical conditions that can cause villi blunting. Some blood pressure meds, some NSAIDS, and an antibiotic or so. I think Chron's maybe. Someone posted a link the other day addressing this issue. I would suggest googling something like, "What can cause villous atrophy besides celiac disease?"
  15. trents
    Be sure to mention these circumstances to the doctor doing the endoscopy.
  16. trents
    That's a little confusing in light of the discussion of whole wheat flour vs. white wheat flour. Have you been eating something made of some kind of wheat flour daily for the couple of weeks leading up to the planned endoscopy/biopsy?
  17. trents
    Yes, wheat flour doesn't have to be whole grain flour to have all the gluten. Less fiber but just as much gluten.
  18. trents
    The TTG IGA is one test, not testing for two different antibodies. The TTG is the most specific for celiac disease and the most important one. Absolutely, you should be retested and have this one included for sure.
  19. trents
    The equivalent of at least one slice of wheat bread daily.
  20. trents
    Welcome, Rosie18! Essentially all of the symptoms you list are common characteristics of celiac disease. Has any doctor actually tested you for celiac disease? The first tier of diagnosis is done by checking for specific antibodies produced by damage to the lining of the small bowel by the disease. This requires only a blood draw. Ask a doctor to do a "celiac...
  21. trents
    That sounds like a good plan. It is extremely challenging to eat truly gluten free.
  22. trents
    Do you really need the confirmation given by testing? Seems to me you have figured out that you must avoid gluten. Unfortunately, some health problems still seem to unfold even after going gluten free because of the dysfunction already created in our immune systems before we started gluten-free living. This is especially true for people who suffered from...
  23. trents
    Many celiacs are also soy and dairy intolerant so the combination of the wheat and the soy in the sauce may have been a double whammy. Can you safely consume soy products apart from those that also contain wheat gluten?
  24. trents
    In common use the term "gluten" has come to refer to the particular kind of gluten found in wheat, barley and rye that is famous for causing inflammation in the gut of those with active celiac disease. But all cereal grains contain some form of gluten. The gluten in oats is biochemically different enough from that in wheat, barley and rye that it is safe...
  25. trents
    Does the oatmeal give you any symptoms? Not sure if that level of cross contamination would be enough to produce a valid blood antibody test. And did you know that about 10% of celiacs react to oat gluten like they do wheat, barley and rye gluten? Maybe not the best choice of hot breakfast cereals. And how did you find out it was not gluten free...
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