At the end of May, my doctor found on my blood tests that I was positive for coeliac disease with Tissue Transglutaminase IgA being 361 CU (<20 is normal) after I had had debilitating nausea for over a month. Unfortunately, he "diagnosed" it and sent me away on a gluten free diet.
Five weeks later I decided to visit a friends doctor who has coeliac disease herself for a check up, funnily enough I felt my GP wasn't thorough. That's when I discovered I had not been diagnosed correctly, and while she was positive I did have coeliac disease with such high test results I wasn't "officially" diagnosed through a biopsy and she wanted to be certain before she gave me this lifelong sentence.
Initially she felt two weeks may be a long enough gluten challenge (4 slices of bread per day) because I had only been GF for 5 weeks before seeing her, but she did say it could lead to a false negative. I began my gluten challenge, and while the nausea was terrible with some things I ate, most symptoms with simple gluten containing food were bloating, gas, constipation, brain fog, fatigue and are somewhat more manageable. I decided to extend my challenge to four weeks.
However, the longer I am doing this the more scared I am becoming of a false negative and feeling even more lost. Coeliac Australia recommends a six week challenge with four slices of bread, and I'm becoming anxious my four weeks isn't enough even with being GF for only 5 weeks prior to the challenge. I'm wondering what everyone thinks, if four weeks would suffice or if I should try my best to commit to the whole 6 weeks? The main reason I am reluctant to extend again is because I'm starting back at university, and balancing uni, work and this challenge would be extremely hard. Any advice very welcome.
Does anyone else deal with constant upset stomach/diarrhea even following a strict gluten free diet? My gut is just not my friend lately and I feel miserable. Wondering if this is a common occurrence with celiac.
Hello fellow celiacs, I have a weird and maybe dumb question. I was planning on getting a tattoo soon but never thought about whether or not it would effect me (diagnosed with celiac disease almost two years ago). I’ve tried researching this topic but haven’t found a definite answer. Anybody here have bad reactions to your tattoos?
I'm curious to find out how long have you been diagnosed for? And is there anyone who has had it longer than me? I was medically diagnosed when I was 16 back in 2007 this is my 11th year with it but even as a kid growing up I was sick alot of the time with food and we didn't no why for many many years. Those days were a struggle haha.
Hey all, I’ve been diagnosed for 5 years but honestly am not super careful about cross contamination... i eat out A LOT too.
It’s just that... I really don’t care that much? Today (for the first time) I took the meat off a sandwich in a boxed lunch at work bc I was really hungry and now my stomach is killing me. ... I guess I learned how really allergic I am...
I know all the tips and tricks like bringing my food and bringing a granola bar.
Does anyone have anything that will scare me into being more careful?
I’m just wondering if anyone else has POTS in addition to celiac disease? The NIH found there was a possible connection, but I haven’t seen any follow up research on this matter.
Just wondering as I suspect my partner has POTS as well. If anyone does, are there typical dietary things you follow? Or any other tips and tricks? I’m trying to be really supportive and proactive through this process. Thank you!
I'm writing this because sometimes I don't realize simple things, and maybe I'm not the only one! My teenage daughter was diagnosed with Celiac last summer and one thing she's really missed is cookies 'n cream ice cream. We have an ice cream maker but I hardly use it, and I kept promising to try to make some kind of GF version of cookies 'n cream for her, but kept putting it off and buying GF flavors she could have.
A few days ago it dawned on me-- "You idiot, you can buy some GF Oreos, crush them up, soften some vanilla ice cream, and mix them together. You don't have to make the ice cream from scratch." I tried it and it worked wonderfully. I used a whole package of Glutino "Oreos," but you can use any kind. They are normally sort of unpleasantly hard, but once they sat in the ice cream for a while, they softened up nicely. Mixed them with a half gallon of normal vanilla ice cream (I know Breyers brand is marked gluten free.)
Has anyone tried this with cake chunks and icing to make a sort of "party cake" ice cream? I bet it would be good, I should try making that one next.