posted
So I have been having some gut issues. I have a history of c diff for 2 years and was afraid that was back or I had developed inflammatory bowel disease. I finally decided to bite the bullet and do the full GI panel through metametrix.
I recieved my results today and everything looked really pretty good...no yeast, no pathogenic bacteria, no c diff...except my antibody to gluten was off the chart high. It says next to the results....Gluten sensitivity. I dont have celiac disease.
I would never have taken the gluten free diet seriously enough but now that I have my lab results to support this..I have to go gluten free.
Just thoughts for others who may have GI issues. The antibiotics really change the flora balance despite probiotics and gluten and other food intolerances could be a problem. I think I have healed my gut considerably from the damage the antibiotics did, but apparantly I cant tolerate gluten now. Since reducing my gluten intake my gut is much improved, but the test confirms I need to go eliminate it all together.
Posts: 747 | From Utah | Registered: Apr 2010
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Keebler
Honored Contributor (25K+ posts)
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posted
- Sorry to hear of your pain but so glad you have some clear guidance.
As for not having "celiac" - to be sure, many of the tests are not accurate for that. A genetic blood test is best.
Still, even if not a genetic celiac, celiac can be triggered by various gut infections.
Antibiotics and other Rx can damage the gut tissue but infections, themselves, can cause &/or trigger celiac even in the absence of Rx.
And the gluten sensitivity is also no small matter but at least that offers hope that after one is much better and in a good strong remission from lyme, some good quality gluten containing foods may be tolerated in moderation.
I'll be back with some links that may help you be sure you are avoiding it. Gluten can even show up in lip balm. And that really matters, too. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
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posted
- Gluten (in wheat, rye, barley, spelt, kamut
and added to "Mexican" or "Spanish" rice and other flavor packets - and in many processed foods).
It's not enough to sort of, kinda, do this most of the time. It's absolutely vital to be sure not a trace is even in your lip balm (since we really do actually eat whatever we smear on our lips).
Even a trace matters. And it is that important. For now. After lyme treatment, those who do not have genetic celiac may be able to enjoy good quality gluten-containing grains in moderation.
Also, even eating in a restaurant where "wheat flies" can be dangerous as can buying at the bulk bins in stores where those bins are all filled in the back room and "wheat can fly" so to speak.
Gluten free pizza in a regular pizza place is never gluten free unless they have isolated preparation space.
The same goes for gluten free dishes in ANY restaurant. If the kitchen (or an isolated GF food prep area) is not certified GF, the food will not be either.
Modern wheat a "perfect, chronic poison� - September 3, 2012 (CBS News)
Modern wheat is a "perfect, chronic poison," according to Dr. William Davis, a cardiologist who has published a book all about the world's most popular grain. . . .
GMO issues also highlighted -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
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posted
- kimmie,
Some non-gluten whole grains, legumes, grasses and seeds that are very nutritious and also with a good glycemic balance and go great with any vegetables and proteins are:
Amaranth
Millet
Buckwheat Groats
Quinoa (Regular, Red & Black) *
Wild Rice; Brown, Red & Black Rice
Teff
These are best in their WHOLE form though, in moderation with other whole foods, most also come in flour form. Just remeber to account for the higher glycemic index the finer it's ground. Protein, fat and complex veggies must go with any flours.
* [note: some think Quinoa may have some gluten cross reactivity of sorts, I've not explored that. Some also say this for coffee. A web search should help shine some light.] -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
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Gluten in cosmetics may pose hidden threat to celiac patients
. . . The vitamin E found in beauty products may be derived from wheat and contain gluten, even though the label just lists "vitamin E," . . . . -
Posts: 48021 | From Tree House | Registered: Jul 2007
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posted
These infections, and mold too, will make our bodies produce antibodies against gluten. One of the markers for this is the TGF b1, when that normalizes you will be able to have gluten again, so long as you don't have Celiacs.
Posts: 845 | From Northeast | Registered: May 2011
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posted
I have Celiac's probably have had for 45 years, diagnosed 3 yrs ago. Going gluten free changed my life for the better - then comes along Lyme to tear it down again - anyway.
My hubby is wonderful (the cook and grocery shopper) - he found: (all on Amazon.com - delivery usually within days) Pamela's Chocolate Chunk cookies (taste just as good as any choc chip cookie around!) Gluten free Bisquit - pancakes and waffles back in my life Bob's Red Mill Pizza crust - just tried this last week - haven't had pizza in 3 yrs - wonderful! King Arthurs Brownie Mix - it's wonderful
Celiac's I can offer help with. You all just keep helping me with LD!!!!
Posts: 250 | From East Coast | Registered: Jan 2013
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Keebler
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Recipes on line -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
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posted
- While many of the recipes here are far too "refined" in nature, some excellent detail here and the more "simple sugar" recipes might still be good for special occasions or in combination with other more complex foods.
Topic: Newly discovered tie between gluten and Lyme
Also of note here is a post about how certain GF items in a deli may not be GF at all if they share equipment & the "air" with wheat. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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