Celiac Disease Support Group
Celiac disease is an auto-immune disorder of the digestive system that occurs in genetically-predisposed individuals. It is characterised by damage or flattening to all or part of the villi lining the small intestine, which interferes with the absorption of nutrients. This damage is caused by eating anything with gluten (gliadin), a protein found in wheat, rye, and barley...
hi everyone! i'm not new to DS but new to this group.....
i have had IBS for about 9 yrs. my nutritionist (saw him Monday) suspects that i may be gluten intolerant. he gave me a long list of foods / ingredients to stay away from. i also had a blood test done, but i'm not sure which one they did on me. still waiting to see my GI doc to get the results of the test. i don't remember eating any gluten that week, so i hope the test comes out reliable. should i get it redone and make sure to eat wheats this time?
there are a few common ingredients around that aren't on the list under either "safe" category or "not safe" category. and i was wondering if you could tell me if i should stay away from these:
bleached wheat flour
all purpose flour (white)
the nutritionist also suspects that i may be lactose intolerant. is it common to have both intolerance?
he has me doing a 2 week food diary (especially for the gluten foods) to stay away from those foods. and if i feel any better after that, then i should stick to it.
funny how all these years my docs never ran any tests on me, and just shoved it under the ibs label.
i have had IBS for about 9 yrs. my nutritionist (saw him Monday) suspects that i may be gluten intolerant. he gave me a long list of foods / ingredients to stay away from. i also had a blood test done, but i'm not sure which one they did on me. still waiting to see my GI doc to get the results of the test. i don't remember eating any gluten that week, so i hope the test comes out reliable. should i get it redone and make sure to eat wheats this time?
there are a few common ingredients around that aren't on the list under either "safe" category or "not safe" category. and i was wondering if you could tell me if i should stay away from these:
bleached wheat flour
all purpose flour (white)
the nutritionist also suspects that i may be lactose intolerant. is it common to have both intolerance?
he has me doing a 2 week food diary (especially for the gluten foods) to stay away from those foods. and if i feel any better after that, then i should stick to it.
funny how all these years my docs never ran any tests on me, and just shoved it under the ibs label.
Well I am new here too. My 2 year old daughter was just diagnosed. We have seen a nutritionist, and I think I can help with some of your questions. Both wheat and all purpose white flower contain gluten.
If you have celiac disease the body attacks these little finger like outcroppings in the bowels, effectivly turning them into stubs. This diminishes your ability to absorb nutrients, and can make you lactose intolerant.
If you are celiac positive stopping the consumption of gluten will allow your body to heal, and you can possibly resume eating lactose.
The blood work is really looking for 2 antibodies, this one is the specific one to celiac (Anti-endomysial). The other one can come back positive for many other aliments. And I dont recall what its name is, I do think it goes by IdA.
Be aware that if you are celiac positive, you will have to watch all sorts of food that you may not consider... French Fries (contain a browning agent) fast food burgers ( contain gluten fillers).
Then you have to consider cross contamination. Eating in restaurants can be a challenge too because of this... your food being cooked on the same grill that food containing gluten could be cooked on and thus contaminating your food.
I hope for you that you are negative for Celiac, while it is manageable, it is a major pain in the ass.
hopefully, IF i am gluten intolerant, that i CAN heal over time i can go back to being able to eat diary again one day. i like cheese a lot.