This makes me wonder. I suspect I have celiac's disease because anytime I consume gluten I have all of the unpleasant symptoms. I asked my GP whether I should get tested so that I could treat it and he said that if I've already solved it by removing gluten from my diet to just do that, because that's all the testing is going to tell me anyway.
However, there is one condition under which I can eat bread et al: when I've been riding bikes all day. I've never been quite sure what to make of it, figuring it could just be because I'm more dehydrated than usual, or higher metabolic rate somehow allows me to absorb nutrients that I would have a harder time handling while sedentary. Now I'm wondering if being flooded with endorphins just prevents or masks the inflammation associated with celiac's.
I wish there was more treatment available than a strict GF diet, because I really love all things stretchy and glutenous.
Problem is that gluten is used everywhere in the food industry. Also, wheat varieties are engineered to output a lot of it. So at some point our body says "no more".
As soon as you stop eating what's bad for you, your body is going to forget that it once tolerated what is not tolerable.
So it's a one-way street. Once you stop you can't go back. I feel indeed much much better since I stopped gluten and milk-based stuff. But yes, it becomes a social problem as friends don't understand and in some countries, restaurants just don't give a sh*t and blatantly lie when they don't know, it's not fun to spend the evening with a distressed belly after eating what's wrong for your body.
Please be careful: if you really do have celiac‘s, then gluten has a short-term effect on your body (let’s call those „bathroom-related“), and yeah, maybe under certain circumstances you don’t experience these, which is certainly nice.
But mind you: it also has a long-term effect, one that you will realize only much later, if you don’t keep your diet absolutely strict! And I’m pretty sure some biking won’t prevent these effects! It’s slowly killing your guts - please read up on it.
If you’ve already cut out gluten, you’ll have to start eating it again for the test, which is...not pleasant. And for a long time too. (I’ve been given different durations for the challenge period, but they were all at least 3 weeks long when I last investigated this.) This is why I’ve never done the test.
Random tip: if you accidentally expose yourself to gluten, taking Benadryl right away can help with the flu-y sort of inflammatory symptoms. You’ll still get the gastric distress, but you might not feel like you have the flu for the next week, which for me is the worst part.
Someone close to me has Celiac disease, and getting an official diagnosis will let you do more than just eliminate gluten. For one thing, you could participate in one of the multiple ongoing drug trials for Celiac that are looking for participants.
The Celiac foundation has a list of them if you're interested, but you'll need a Celiac diagnosis to be eligible.
As a coeliac diagnosed at 36, I'd urge you to get tested - as TFA documents, coeliac disease's symptoms can present in other conditions too, and CD is a risk factor for other conditions like schizophrenia.
I do miss pizza, beer & bread. And I really miss just being able to order anything from a menu when I'm out with friends. But having to avoid gluten has opened up a tonne of new foods to me, and I've gotten pretty good at cooking (by necessity!) too.
Read about FODMAPs and the FODMAP diet - odds are you probably aren't celiac. Another thing to consider if you are on PPIs like Prilosec or take Pepcid or similar histamine blockers. Especially the former, but both can really muck with intestinal health.
I had the same as you, the GP made me do a blood test which was negative, my symptoms were being bloated and farting a lot (with awful smell). I stopped eating gluten for a while then slowly reintroducing it after couple of month in a non refined form (muesli). Now I can handle it much better than before but I suspect that could have been IBS and not only a gluten intolerance. Check out if lactose isn't the culprit, they put it in too many things that you wouldn't expect. Also having a good microbiota is really important, so you could give a try to Probiotics and PrEbiotics.
There may still be value in getting tested. A friend of mine was certain gluten was the source of her abdominal issues and avoided it religiously. She did mostly okay until the symptoms got suddenly worse and it was determined it was actually her gallbladder. It was bad enough that they operated despite the pandemic limits on elective surgery.
A definitive diagnosis requires an endoscopy (at least it did a few years ago when my daughter was diagnosed) but there's a blood test which is indicative. It's probably worth it for you to get the blood test.
My wife has asymptomatic CD so this has been an interesting read for me. One thing in particular that I learned:
>Gliadin epitopes from wheat gluten and related prolamins from other gluten-containing cereal grains, including rye and barley, can trigger celiac disease (CD) in genetically susceptible people
It never dawned on me that CD is something that develops with time, and not something that victims are born with. I.e., if someone who is genetically susceptible to gluten, never consumes gluten during the course of their childhood, they might not ever develop CD. That's fascinating...and it also might explain why cultures that consume rice as a staple grain have lower rates of CD (Asia: .6%).
>For example, DPP IV shows higher affinity for gliadin and casein than for substance P (SP)
What is substance P (SP)? It seems to be a by-product of one of the processes that enhyances your chances of developing gluten-related but the paper doesn't expand on this. The chart shows it to be a precursor.
> Substance P (SP) [...] is a neuropeptide, acting as a neurotransmitter and as a neuromodulator.
> Substance P is released from the terminals of specific sensory nerves. It is found in the brain and spinal cord and is associated with inflammatory processes and pain.
It's funny. I never understood the food coma thing. Never experienced it. Sure you're full after overeating on pizza but that was it.
Until I did keto. Went to a friend's house and they made pizza in their pizza oven, so sure I ate some. About a half hour later I was fast asleep on their sofa...
Plants usually don't like their seeds eaten (unless of course they're sure that you'll not digest it or somehow still help them reproduce). And we didn't co-evolve with grains much. We domesticated them fairly recently.
Unlike many other toxins plants put in their seeds to protect them, gluten doesn't seem to have been made just for defense. They just came up with a protein to feed their embryos... and turns out it was also toxic to herbivores. Of course, herbivores which co-evolved with these plants evolved ways to digest gluten... but when humans adopted it, we ran into problems.
The good thing is most of these problems can be avoided by not eating what plants don't want us to eat.
Doesn't it only affects like 1% of the general population ? It's an auto immune disease, not a "plants don't want use to eat that" disease. If anything it's the opposite of what you're saying, most people are perfectly evolved to eat seeds, a tiny minority have a genetic issue that makes them unable to.
[+] [-] eloisius|5 years ago|reply
However, there is one condition under which I can eat bread et al: when I've been riding bikes all day. I've never been quite sure what to make of it, figuring it could just be because I'm more dehydrated than usual, or higher metabolic rate somehow allows me to absorb nutrients that I would have a harder time handling while sedentary. Now I'm wondering if being flooded with endorphins just prevents or masks the inflammation associated with celiac's.
I wish there was more treatment available than a strict GF diet, because I really love all things stretchy and glutenous.
[+] [-] jojo2000|5 years ago|reply
As soon as you stop eating what's bad for you, your body is going to forget that it once tolerated what is not tolerable.
So it's a one-way street. Once you stop you can't go back. I feel indeed much much better since I stopped gluten and milk-based stuff. But yes, it becomes a social problem as friends don't understand and in some countries, restaurants just don't give a sh*t and blatantly lie when they don't know, it's not fun to spend the evening with a distressed belly after eating what's wrong for your body.
[+] [-] ManuelKiessling|5 years ago|reply
But mind you: it also has a long-term effect, one that you will realize only much later, if you don’t keep your diet absolutely strict! And I’m pretty sure some biking won’t prevent these effects! It’s slowly killing your guts - please read up on it.
[+] [-] octostone|5 years ago|reply
Random tip: if you accidentally expose yourself to gluten, taking Benadryl right away can help with the flu-y sort of inflammatory symptoms. You’ll still get the gastric distress, but you might not feel like you have the flu for the next week, which for me is the worst part.
[+] [-] noahl|5 years ago|reply
The Celiac foundation has a list of them if you're interested, but you'll need a Celiac diagnosis to be eligible.
[+] [-] OliverM|5 years ago|reply
I do miss pizza, beer & bread. And I really miss just being able to order anything from a menu when I'm out with friends. But having to avoid gluten has opened up a tonne of new foods to me, and I've gotten pretty good at cooking (by necessity!) too.
[+] [-] gilbetron|5 years ago|reply
[+] [-] Namari|5 years ago|reply
[+] [-] TomMasz|5 years ago|reply
[+] [-] caboteria|5 years ago|reply
[+] [-] lwhi|5 years ago|reply
[+] [-] elhudy|5 years ago|reply
>Gliadin epitopes from wheat gluten and related prolamins from other gluten-containing cereal grains, including rye and barley, can trigger celiac disease (CD) in genetically susceptible people
It never dawned on me that CD is something that develops with time, and not something that victims are born with. I.e., if someone who is genetically susceptible to gluten, never consumes gluten during the course of their childhood, they might not ever develop CD. That's fascinating...and it also might explain why cultures that consume rice as a staple grain have lower rates of CD (Asia: .6%).
[+] [-] flybrand|5 years ago|reply
- genetic pre disposition
- gluten in diet
- activation (or trigger)
For a patient to have CD.
[+] [-] doodlebugging|5 years ago|reply
What is substance P (SP)? It seems to be a by-product of one of the processes that enhyances your chances of developing gluten-related but the paper doesn't expand on this. The chart shows it to be a precursor.
Thanks.
[+] [-] pdkl95|5 years ago|reply
> Substance P (SP) [...] is a neuropeptide, acting as a neurotransmitter and as a neuromodulator.
> Substance P is released from the terminals of specific sensory nerves. It is found in the brain and spinal cord and is associated with inflammatory processes and pain.
[+] [-] ipnon|5 years ago|reply
[+] [-] tharkun__|5 years ago|reply
Until I did keto. Went to a friend's house and they made pizza in their pizza oven, so sure I ate some. About a half hour later I was fast asleep on their sofa...
[+] [-] AntiImperialist|5 years ago|reply
Unlike many other toxins plants put in their seeds to protect them, gluten doesn't seem to have been made just for defense. They just came up with a protein to feed their embryos... and turns out it was also toxic to herbivores. Of course, herbivores which co-evolved with these plants evolved ways to digest gluten... but when humans adopted it, we ran into problems.
The good thing is most of these problems can be avoided by not eating what plants don't want us to eat.
[+] [-] lm28469|5 years ago|reply
[+] [-] sudoaza|5 years ago|reply
[+] [-] Frondo|5 years ago|reply
[deleted]
[+] [-] iamdeedubs|5 years ago|reply
> A human study in 2089 elderly individuals looking for possible persistence of anti-gliadin antibody
⊙.
[+] [-] nikolatt|5 years ago|reply