June 5, 2011 at 9:02 am #9194
Don't get discouraged with cooking. I DO NOT make two meals, I make the same meat for them that I do myself. I make my gravy, with arrowroot, or if you can have potatoes you can use potato flour. You can have all veggies except corn, which is really a grain. You can have wild rice as long as you make sure and call the company and make sure it is safe (not processed with other grains). There are so many websites out there. Start doing google searches for grain free recipes. Spunky coconut, is a good site, elanaspantry is another, there are just tons. If you are on facebook there is a lady named grain free mom and she is making a cook book right now. There are dessert recipes, that your husband will never know he is eating gluten free. Look at the recipes on here too for ideas, there are some real good ones. You do not have to cook two meals! If he really wants spaghetti you could cook spaghetti in a seperate pan (one you never use because gluten will stick to pans especially non stick pans) and you could make the sauce and cook spaghetti squash or make zuchinni noodles for you. Share the same sauce, but use your own “noodles”. My husband is still eating gluten free noodles, so that is what I do too. My boys are not gluten free at all (should be but they are 18 and won't do it) so I cook gluten free spaghetti (No one even knows it is gluten free you can't tell the difference) for them and spaghetti squash for me.
I also make a lot of something when I cook and freeze extra portions for those days, when I have to have a quick meal. If I am going somewhere I try to plan ahead. but for those days I don't. I ALWAYS keep veggies and almond butter around, so I just throw some almond butter in a dish and some veggies or apples or both in a baggie and away I go. The other day I grabbed some chicken tenders I had made with almond flour and threw them in the micro, threw them in a baggie. Grabbed an apple and some carrots and away I went.
Please don't get discouraged you can do this. Just use the internet as your best friend and cookbook until you get used to adapting things on your own.
Good luck and ask for help on here anytime you need it!
LoriAugust 29, 2011 at 1:27 pm #9339Suzanne LudlamParticipant
Gluten Free Society said:
Please share how you discovered you have gluten sensitivity…
- Genetic Testing
- Antibody Testing (Anti-gliadin, Anti-tissue transglutaminase, anti endomysial antibodies, etc)
- Elimination Diet
My husband and I both had genetic testing (both DQ2, DQ1) following my diagnosis with CD through the ceiliac panel (after nearly dying) and his through Enterolab.August 29, 2011 at 1:38 pm #9340Suzanne LudlamParticipant
My husband and I both had food allergy testing (96 food panel) through Optimum Heatlh Resource Labs. Would this testing reveal our need to be on a grain free diet? If not, is there a test you would recommend? We are presently GF, DF and EF, plus a couple more foods that tested high, but not on a grain free diet. We seem to be doing well on our present diet with no major health problems.
SuzanneSeptember 2, 2011 at 2:25 pm #9346Peter OsborneKeymaster
No. Standard allergy panels typically only measure IgG (1 of 5 antibodies the body can produce against allergens). Therefor, the test is not usually very accurate. I recommend using Elisa ACT testing for food allergies and Genetic testing for gluten/grain sensitivity.
All the best,
Dr. OSeptember 10, 2011 at 4:03 pm #9357Alysson TrofferMember
At first, I was self-diagnosed. After suffering from chronic constipation for four years, I finally realized that I was having trouble digesting white flour (wheat), so I cut it out of my diet. A few years later, I had to cut wheat out entirely in order to stay regular.
The most effective diagnostic method for me (to date) has been muscle testing. In 2006, a chiropractor who is a highly skilled kinesiologist did muscle testing on me using a test kit of 288 foods. I reacted to barley, corn, kamut, oat, rye, spelt, and wheat (but interestingly, not to millet or rice). I also reacted to shellfish, soy, yeast, chocolate (no!), cow dairy, and the artifical sweetners Equal and Sweet & Low. When I avoided all of these foods (except evidently for hidden sources), I felt much better, for a time.
In 2005, a stool test for “Gliadin AB, SIgA” was negative. In 2007, I had a blood test for gluten antibodies that was negative. More recently (2010 and 2011), two saliva tests for “Gliadin AB, SIgA” were positive.
Up until this past week when I discovered this site, I didn't know that grains other than wheat, rye, and barley contain gluten. So, I have been getting gluten exposure all along, with health issues getting worse over the past 1 1/2 years.
I am curious about the genetic testing, but I don't know if it's really necessary, given that I already know I'm gluten sensitive and must avoid gluten completely (along with my other food allergens).September 10, 2011 at 4:09 pm #9358Alysson TrofferMember
Let me add to the post I just made: Twice, I had an IgG Standard Food Sensitivity Assay through Immuno Laboratories. The first time, I reacted to 20 foods. The second time, I reacted to 34 foods. In the end, I found these results to be useless and inaccurate. I understand that Dr. Osborne recommends ELISA/ACT testing through Biotechnologies, and I do understand that all the types of immune reactions are tested (not just IgG). However, because of my previous experiences, I am doubtful of the effectiveness of blood testing. Still, I wonder if I should be tested, in case I have any new food allergens that I am currently unaware of.November 6, 2011 at 12:37 pm #9442BrendaMember
genetic testing, discovered my mom and dad both have the celiac gene, I got them both. lucky me. enterlob stool sample. Been gluten free 8 years but never have had my health restored so now looking into the corn and rice thanks to this web site. thanks Doc.January 16, 2012 at 9:15 pm #9637Rose McKinneyMember
I was initially diagnosed by a doctor that does “intergrative health”. I had a thorough blood test done by Great Plains Laboratory: “Comprehensive IgG Food Allergy Test + Candida albicans , Saccharchomyces cerevisiae, plus an Organic Acids Test with Nutritional and Metabolic Profile. I had multiple food allergies (gluten, eggs, pineapple, papaya, banana, soy, legumes, dairy, almonds, sesame, tomato, sorghum, and garlic) and a very high yeast count, especially Candida. For grains, oats was the only one that did not show an allergic response. My WBC count is low with a high percentage of lymphocytes. I had low L-carnitine, which is important for the Kreb citric acid cycle and fatty acid oxidation. This explained my extreme fatigue and brain fog. I was also deficient in B vitamins and magnesium. She said to go on a gluten free diet and I immediately felt better. She also said I had low thryoid Wilson's syndrome since my body temp. was averaging 1-2 degrees below normal (96.7-97.6 F). Further tests revealed low TSH levels 1.17 uIU/mL (According to Dr. David Clark if it is less than 1.8 it is below the functional level. My doctor however called it normal and it was not a concern.)
Since these tests I have made a concerted effort to eat gluten free and take many supplements to heal my leaky gut and kill my yeast. My TSH has risen to 3.98 which makes me happy.However I am not healed yet because tonight I feel miserable.
Maybe I should get the full genetic testing. I asked for this last time I went to the doctor but he refused. He did not know about it and was not open to it. This was my latest visit to a gastroenterologist. I had thought a specialist could help me more, but I guess I was mistaken. Does insurance help cover the cost of genetic testing for gluten?
Diet is a huge challenge for me and it makes me wish for a local gluten free support group to share with (like alanon and AA). What is most difficult is that I go through the aisles in the grocery store and get very depressed because I feel that 90% of the food in there I am allergic to. I also have trouble doing a rotating diet since I live alone and food quantities say eat it before it all spoils and I run out of ideas of what to fix. It is like I need support to learn a total new way of cooking and preparing food. I feel like I am going through a gluten relapse even though I am on a gluten free diet and take all my supplements. How have you overcome this hurdle?January 17, 2012 at 7:43 pm #9640
It is tough especially with all of your allergies,but oh so worth it. I would suggest making a list of all of the meals you can have and know how to make, maybe even search the web for some more recipes. Type up a menu plan for a month, including your rotation. When you make these foods make enough to freeze several one serving portions and label them well. You will have to clean out your freezer if you only have a small one in your fridge. (If you are like me there was a lot of stuff in there that I couldn't eat) Give or throw out that food, it is hard, but you can't eat it anyway. I find it is so much easier when I have meals prepared ahead in the freezer, then on the nights I am prepared and feeling like cooking I can and the other nights I just grab out of the freezer and warm up.
As far as the grocery store goes, I find I pretty much just walk the outside perimeter of the store. I have learned to not feel bad about that, I don't crave any of that processed stuff anymore at all.
If I were you I wouldn't even worry about the testing, just start eating the things you know you can have, if you are allergic to gluten, then I would cut all grains out of your diet. I would also check your supplements and make sure they are also grain free, if they are not, you may want to contact Dr. O's office and purchase your supplements through him. (that could be causing your relapse feeling)
I hope this helps, don't give up! We all go through trials and tribulations, think of this group as your gluten free support group!
LoriJanuary 20, 2012 at 10:31 am #9651bodymindheartnsoulMember
I started out by self-diagnosing. I decided to try gluten free/wheat free to see if I noticed any difference. Well, it was INSTANTLY better for me! My main symptom was only fatigue, but it was like night and day when I went traditional gluten free. I have been living like that for 4 years now.
But I have just had my first round of allergy testing with a naturopath, using ALCAT, and the results are daunting to say the least. It was confirmation of what I expected on a few categories: gluten intolerant, casein intolerant, ALL sugars intolerant, yeast intolerant, candida issues (still!).
But the total shocker is just how many HEALTHY foods I cannot have, due to severe intolerances: turkey, flax, coconut, walnuts, pecans, kale, eggs, ginger, BASIL (???), tuna, sunflower seeds, cranberries, just TONS of things, in fact, more than 100 foods. I am left with virtually nothing to eat, frankly. Many of these things I ate every day and they are on my severely intolerant list. I am even reacting to all kinds of herbs and supplements. I am in addition to being gluten intolerant also allergic to wheat, rice, and wild rice, millet, and certain types of lettuce, all members of the grass family.
Despite all of these results, I am generally healthy and strong, and don't feel bad. I have only had a cold once in 4 years. So I must be reacting internally where I can't see it.
I had over the past year converted all my recipes to coconut oil-based (to avoid dairy) and nut flour based (to avoid grains) and now I am apparently severely intolerant of coconut and most nuts (but not almond! YAY!). So it is like all my hard work is pointless and I have to start all over again and come up with a plan. There is virtually no fat I can use now since butter, coconut oil, flax, various nuts, and some meats are out for me.
What I am wondering at this point is whether or not I should follow the food allergen rotation/elimination plan of attack, or if I should concentrate on TRUE gluten free (I have been TRADITIONAL so far), or both, and which came first, the gluten intolerance, the food allergies and intolerances, or the candida?
I know that the body can heal anything if given the right inputs. I want my gut to heal. Looking at everyone else's complex testing makes me wonder about getting that done too, but I feel like just my own experience and allergy testing is enough to go on to know that I have to be GF for life. My daughter and son also have similar allergies and my daughter follows the protocol as well but my son being 20 refuses, of course, and he's in the worst shape symptom wise.January 20, 2012 at 3:26 pm #9652
After reading bodyheartnsoul's post, I am sitting here wondering if we become allergic to foods because we eat so much of them, like nuts and coconut, because that is what we use instead of glutenous foods. Any comments Dr. O?
LoriFebruary 10, 2012 at 8:12 pm #9699redbirdMember
After discovering my Gluten problem and both going on the GF diet my wife discovered that her health problems were clearing up and an accidental “glutening” convinced her that she also has the gluten problem. In an effort to possibly reach more of our family members we ordered the Enterolab Gluten Sensitivity for her and the results are; HLA-DQB1 Allele 1 0602 and HLA-DQB1 Allele 2 0402 and HLA-DQ 1,4 (subset 6,4) and stating that she one copy of a Gluten Sensitivity gene from one of her parents and we assume it was her late father who showed the gut symptoms. I'm sure my test will show at least that bad or maybe even Celiac?? We are doing great on the True GF diet, just not reaching all the relatives and some who obviously have the CD/GS problem/symptoms ever worse than us!March 4, 2012 at 8:32 pm #9735YenniMember
I had two regular blood tests done..probably 10 years apart. Both negative for gluten. Kept on getting sicker and sicker.. I could hardly walk to the mail box in the end. Then I heard of Eneterolab and was tested 2006.
Gluten and Casein was positive. Soy was just under normal and I don’t feel good at all eating that so I don’t.
DNA test at EnteroLab showed :
HLA-DQB1 Molecular analysis, Allele 1 0201
HLA-DQB1 Molecular analysis, Allele 2 0502
Serologic equivalent: HLA-DQ 2,1 (Subtype 2,5)
I was told I have a gene for Celiac disease and one for gluten sensitivity. My levels were not leveled a lot, but I felt so, so sick. It took about a year and a half for my energy to get much better and I am no where near as bad as I was back then.
I need to cut out all grain though, and sugar. I can’t do any processed foods. I know it, but have additional allergies to stone fruits, nuts… Felt slightly panicky with the options..
I see a very supportive chiropractor. I am going to start fermenting cabbage to get probiotics here, because I have not been able to find a probiotic that I can tolerate.
I am not well enough. What I am doing is not enough, so I heard of your site and just ordered the cookbook. I am tired of feeling sick still.April 23, 2012 at 6:02 pm #9846Cristina LeivasMember
Genetic Testing, inconclusive biopsy, and elimanation diet.May 15, 2012 at 11:55 am #98611desperateladysavedMember
Years ago I did an elimination diet. I took wheat out of my diet. But I substituted with Kamut, spelt and barley. I also found that corn was a problem, but I ate it off and on anyway.
Six months ago my chiropractor thought my symptoms sounded like I might have gluten/food intolerances. I tried to eliminate to a classic gluten free diet. On that I ended up using alot of rice.
Next I did the gene testing. With the following results:
0501 (HLA-DQ2) Positive
0301 ((HLA-DQ8) Positive
0201 (HLA-DQ2) Positive
0301 (HLA-DQ8) Positive
I checked with the MD to see if she would discredit the test, but she backed it up saying not to eat gluten. She told me to follow the instructions that came with my test results. Tbat is what I did a few weeks back and continuing.
Finally, I did the blood antibiody tests. They were completely negative including gluten.
My blood count looked so favorable that the MD thought the spectra-cell was not needed. However, my iron was low and has been low for many years.
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