Lately, I've noticed if I eat bread I get very moody! I have mood swings and seem to get irritable and angry.
Does this sound like a reaction to gluten or a yeast reaction? Strangely, sugar doesn't cause this reaction so Im guessing gluten. Am I gluten intolerant or is this just because I have lyme and co. and I can tolerate gluten when Im well?
Posted by LymeinNJ (Member # 7805) on :
I have been told that it is common for patients on abx to develop food sensitivities/allergies. In my own case, I have recently discovered a sensitivity to gluten and dairy. Your LLMD should be able to help guide you.
Good luck!
Posted by Lymetoo (Member # 743) on :
Yeast causes moodiness/depression...but so can gluten. So eliminate gluten (completely) and see how you react.
Posted by Keebler (Member # 12673) on :
- Absolutely, CELIAC / GLUTEN sensitivity could be causing these symptoms.
I'm rather shocked that your LLMD has not suggested going gluten-free. Most LLMDs strongly encourage this, even if one is not a genetic celiac.
True, it may be a temporary sort of thing - acquired from infection and either "celiac" or another degree of sensitivity. Or it could be a genetic celiac coming to light because of the infection strain.
Either way, when on a gluten free diet, even the tiniest trace must be avoided.
If you get a brown rice GF bread, you cannot use a toaster that has ever toasted wheat bread, for instance. It's that important.
You cannot just pull croutons out of a salad and the entire salad would be "contaminated" gluten-wise.
Processed Sugar? Be careful, sugar can cause terrible reactions for those on antibiotics, creating systemic fungal infections that will become much harder to treat, even with anti-fungals.
However, you may be able to manage one ounce of a very DARK CHOCOLATE that would be at least 85% DARK as that would contain about 5 grams per ounce. IF - and only IF right after a meal or with a substantial snack of protein and fat (such as nuts).
That 85% number is very important as any lower contains way more sugar. A 72% Dark has about 3 times the sugar of an 85% Dark. Also be sure it is GLUTEN FREE, certified.
Other than that, I can't think of any reason to eat sugar when stevia works so very well for a cup of tea, etc.
STEVIA is very nice sweet plant. SweetLeaf is one of the better brands. Not all are what they say, though. -
Posted by Keebler (Member # 12673) on :
- Now, for all the questions this may pose, all the study and life-style changes required, going gluten-free can actually be very freeing.
I suggest getting a DNA blood test as the other tests are not always accurate. They failed me but the DNA genetic test was very clear and that has helped me be more strict than I was before.
While I'm far from in good health due to stealth infections, just being gluten-free has helped SO much.
Gluten can have all kinds of consequences beside in the gut, too. It can affect the body pain, the brain, etc. And even a trace can have effects for six months - just another reason to be very dedicated. -
Posted by Keebler (Member # 12673) on :
Sidebar: When a lifetime of suffering, medical visits and prescription drugs can be resolved with a not especially challenging dietary change, a certain amount of retroactive frustration seems justifiable.
Not surprisingly, experiences like mine with dairy, outlined in my column of two weeks ago, are more common than unusual, at least according to the roughly 1,300 comments and e-mails we received since then.
In them, people outlined their experiences with dairy and health problems as varied as heartburn, migraines, irritable bowel syndrome, colitis, eczema, acne, hives, asthma (�When I gave up dairy, my asthma went away completely�),
- full article at link above.
-----------------------------------------
GOAT CHEESE, however, may be tolerated by some. -
Posted by Lymetoo (Member # 743) on :
Hey Keeb... Do you remember if the DNA test was expensive?
Posted by Jamers (Member # 28016) on :
Thank you all. Im going to eliminate all gluten (I already avoid dairy) and see if it helps the moods. I do need to be stricter with my anti-yeast diet but have problems finding things to eat.
I had the DNA test for celiac/gluten sensitivity and it was negative. So, if I am reacting to gluten it must be caused by abx or lyme as I've never had an issue before.
Posted by seibertneurolyme (Member # 6416) on :
If you can afford it the G.I. panel from DiagnosTechs lab might give you more info.
It tests for the most common food allergies and also looks for candida and parasites (based on saliva testing).
For the money I think it is one of the best tests of G.I. function. Used to cost around $200
Bea Seibert
Posted by Lymetoo (Member # 743) on :
Jamers.. how much was the test??
Posted by Jamers (Member # 28016) on :
Thanks Bea! The test was covered by my insurance so it was free!! Its just a basic test I believe so it should be covered.
Posted by Lymetoo (Member # 743) on :
Thanks!
Posted by Keebler (Member # 12673) on :
- I'm not sure insurance would cover the genetic test. They may insist on the lower quality tests that are not genetic typing, so be sure.
My doctor knew I could not eat enough wheat for other tests (those other tests (negative) had been done by others before her but they failed to tell me I should have been eating gluten daily for a while prior).
I'm glad she told me the other tests are not very reliable and that I'd been basically gluten free beforehand, she was quick to get me this test. I'm not sure that Medicare would have covered it, though.
My doctor did not want me having to consume any gluten at all for any tests so the timing of this worked out.
My test was free as it was a one time special screening by the American Red Cross that my doctor was taking part in to better identify those with celiac.
I was glad to have a doctor who finally knew a lot more than all the other idiots I'd been to before. And they were supposed to be experts in celiac.
American Red Cross. [My region's] Blood Services
Done in 2001. So the test may be different now.
My test says: HLA "DR" Antigen Typing
several DQ and DR with numbers, called ALLELES.*
I also had a half dozen other numbers in the results. Not sure if they mean anything at all, though.
I didn't have a computer then so forgot to pursue the "left over" results. Guess now's the time to check out all those numbers.
An allele is one of two or more forms of a gene or a genetic locus (generally a group of genes). -
[ 08-18-2012, 02:11 AM: Message edited by: Keebler ]
Posted by Keebler (Member # 12673) on :
- Jamers,
you said something about not getting enough to eat if you stop wheat. I've never found that to be a problem.
If you call to a natural foods market, ask if you might make an appointment with someone there to help you learn of new choices.
Also include lots of fresh garden herbs and spices. -
Posted by pme (Member # 31621) on :
Jamers Good luck! I know you have talked about yeast before so I am also surprised since most bread products also have yeast.
I am always grateful to live at a time where there are so many gluten alternatives available. I think this would be so much worse if we lived 10 or 20 years ago when gluten sensitivity wasn't such a huge issue.
I recently purchased a gluten free sugar free cooking book and have done pretty well with most recipes. The exception is the baked goods for my 6 year old. Although she is not sugar free she as always been egg and gluten free. It's the egg that is tough in the baked goods, not the sugar or gluten.
Good luck
After giving up gluten myself I notice it makes me sleepy and gives me tremendous stomach upset that I never had before.
Posted by faithful777 (Member # 22872) on :
Certain abx can make you a grump bucket too. Flagyl is a big one. My husband and I are both nasty when we are on that one!
Posted by cozynana (Member # 34270) on :
I was tested for Celiac through my DNA. It was not covered by insurance. I found out I have the HLA-DQ2 gene. Ironically I had been telling my mom and dad they should get tested for celiac. They declined, but when the tests came back the gene came down from both sides. They are now both gluten free and have far less digestive issues. I can't however talk my siblings into going gluten free. Doc says they both have it by default because it came down both sides. He also said my children don't have to be tested because they also would have it. What a mess.
Posted by Lymetoo (Member # 743) on :
I guess I would want call my ins co first.
pme.. You are so right!** I began avoiding wheat in 1980 when my gut biopsy for celiac came back neg. I KNEW that wheat made me itch and I even had a rash.
I am sure the test was invalid because I had been avoiding wheat for about 5 yrs prior to the test.
Fast forward to about 6 yrs ago when I remembered something my LLMD had said about a test I had. I went GF and felt better in 10 days!
**about it being hard back then.. There wasn't even a health food store in my town, so I bought a cookbook and made things with rice flour. Otherwise, I simply didn't eat any cookies or breads.