Re: Question... possible Celiac?

[Guest guest]

Could be the cheese...or the gluten. Once you know your results, and you

eliminate the bun/crust/flour tortilla's it will be interesting to hear if you

still have D after you eat these things.

Bridget

________________________________

From: rmamelsberg

Sent: Wed 10/27/2004 4:09 PM

To: SillyYaks

Subject: Question... possible Celiac?

Hi All - I have not been diagnosed with Celiac yet. I had an

endoscopy done yesterday and am awaiting the results. I have a few

questions... When I eat a cheesesteak, mexican food, or pizza I get

D sick within 10 minutes of eating. Is this normal for Celiac? I

am trying to figure out if I have celiac or some other food

allergy.

Thanks for your help.

[Guest guest]

Is it normal for a celiac to have such an immediate reaction? After

I eat certain foods I can almost immediately tell if I am going to

be sick... it's just a matter of time. I can not count the number

of times I have had to stop in the car and run into a fast food

restaurant to use the restroom. It's so humiliating...and stressful.

I have also read that celiacs often have canker sores. Is this

common with anyone else? I have had these for over 10 years.

I will let you know what I find out on Friday.

Thanks for your help.

> Could be the cheese...or the gluten. Once you know your results,

and you eliminate the bun/crust/flour tortilla's it will be

interesting to hear if you still have D after you eat these things.

>

> Bridget

>

> ________________________________

>

> From: rmamelsberg [mailto:reneemclark@c...]

> Sent: Wed 10/27/2004 4:09 PM

> To: SillyYaks

> Subject: Question... possible Celiac?

>

>

>

> Hi All - I have not been diagnosed with Celiac yet. I had an

> endoscopy done yesterday and am awaiting the results. I have a

few

> questions... When I eat a cheesesteak, mexican food, or pizza I

get

> D sick within 10 minutes of eating. Is this normal for Celiac? I

> am trying to figure out if I have celiac or some other food

> allergy.

>

> Thanks for your help.

>

>

>

>

>

>

>

>

[Guest guest]

I am hoping the dr. will be able to tell me if it is or isn't celiac

tomorrow. Do you know what it means if the blood work for celiac

comes back negative but the anti-gliadin antibodies are high?

I'm so confused as to what is wrong with me right now.

Thanks again.

> It's normal for me! Before going GF I rarely got home from dinner

out

> without running into a gas station or McD's for the potty...

sometimes

> I didn't even make it out to the car! I was practically

housebound for

> several years because I couldn't be more than 30 seconds from a

> bathroom! I think the stress makes it worse, but after you've

> humiliated yourself a few times it's impossible NOT to stress!

> julie

>

>

>

> > Is it normal for a celiac to have such an immediate reaction?

After

> > I eat certain foods I can almost immediately tell if I am going

to

> > be sick... it's just a matter of time. I can not count the

number

> > of times I have had to stop in the car and run into a fast food

> > restaurant to use the restroom. It's so humiliating...and

stressful.

>

>

> ---

> IM/Yahoo/LJ: Maguire708 ICQ: 54035938

> NCSSM '91/Antioch '95 IWG #708

> APJ 2/13/02 NEJ 5/13/04

[Guest guest]

My doc was great and diagnosed dd1.5 as celiac w/o the biopsy. He

said that he did not care what the " tests " said, that if eating

gluten made her sick then that was good enough for him. Some people

can eat a little with no symptoms, others react strongly with even

cross contamination. From what I have been told by others here, even

if you can tolerate a little, you should not risk your long term

health knowingly.

Some tortillas have gluten, some do not. Check the restaurant guide

in the files list to the left. Also check the product guide.

Melonie or someone can give you the link, I can't remember it. Even

if you just eat meat at restaurants, you may still be injesting

gluten. Lots of meat marinade in things containing gluten. Some soy

sauces, dressings, worstershire sauce, etc have gluten. A lot of

companies use wheat to stabilize or as a filler. Some cereals are

gf, you need to learn to read labels. My dietician gave me a list of

ingredients that indicate gluten.

Rye, triticale, spelt, barley, wheat, oats (for some people),

modified food starch (if list corn as source it is gf), semolina,

bran, malt extract, farina, natural flavoring is sometimes gf,

sometimes not. I was told if in doubt, leave it out. Bring your

cell to the store with you and call any company and ask. Or call

from home. I began calling. MOst companies will tell you by phone

and/or send you a list. I keep all of these things in a folder that

I take with me to the store. I am new too. ONly 3-4 weeks now.

Some people print the restaurant guide file and keep it in a binder

in their car. I keep the gf product list in a 3 prong folder and

take it with me to the store.

One more thing, it seems as though you are very sensitive. This can

be a good thing as you will learn quicker than most what does and

does not have gluten and will not be tempted to cheat which will mean

better health for you in the future if you stay strict gf. But you

will need to be adimant about asking restaurants about cross

contamination issues. Make sure their fries are have a dedicated

fryer, meaning they don't fry the chicken nuggets, onion rings, or

any other breaded item in the same fryer. McD's is good about this.

One manager told me that the fryers are not even next to each other.

You can even ask that they not cook your meat on the same grill. One

McD's cooked her burger in its own pan and served it in a plastic

container on a piece of lettuce. It was sweet and I cried. (I cry

over a lot of sweet and silly things these days.)

I have only been doing this strictly for a couple of weeks now and

look at how informed these people here have me. I still make a lot

of mistakes, but w/o this group I don't know where I would be. It

may seem like a lot now, but before you know it, you will be an old

pro. I already feel like I know what I am doing (most of the time).

Before you know it, you won't be so reliant on the files and will

have confidence to read labels w/o help and will know what to ask

your waiter/resses and chefs to make sure you don't get glutened on

accident. Best of luck in your new and improved life.

Agape,