They just came out with an article talking about how breaking it into celiac and gluten intolerant isn’t enough and there is an attempt to add “gluten sensitive” which basically means you have celiac with out the blood work but the docs still have no idea if eating gluten is bad for you or not.

Honestly if you are getting since that fast after eating gluten i would think that reaction is not celiac… but remember those of us with celiac usually have other allergies (non histamine allergies) and reactions to stuff.

The level of gluten is lowered in brewed beer but the chains of amino acids that will cause the same reaction are not… but there is no test to see if those smaller chains are still there.

Honestly if you are able to drink coors (which according to their site is wheat free) but have major reactions when you eat any crumbs you might just have a major WHEAT allergy. I know some one that has major major major health issues that are due to wheat allergy, not gluten.

My intolerance is so acute that if I have a single crumb of gluten, I’ll be in the bathroom for 5-7 days. It’s so severe that I’ve had to call in to work on more than one occasion. I can’t consume anything fried in shared oil. If I have a salad mixed in a bowl that previously contained croutons or any other gluten product, I’ll be sick within ten minutes. This is still true even after a month of Coors Light.

I initially tested negative for Celiac but understood that a false negative was possible. I worried about cancer and infertility and completely swore gluten off forever. But after a year of being GF, that normal-beer bug got to me and after six weeks of research and deliberation I decided to try it out. I’ve certainly saved a whole lot of money on beer but I have a plethora of concerns. My vanity makes me self-conscious to order Coors Light and then ask for a GF menu when I’m out. My health concerns make me anxious about what I’m doing to my body if I really am Celiac. I started to wonder, like JT, what the myriad levels of wheat and gluten intolerances look like.

After I discovered that gluten was the reason for my severe discomfort and illness, my sister also decided to try out the gluten-free lifestyle (the GFL, we call it). Turns out, she felt a million times better too. But within months she was back to her normal diet and felt completely fine. She attributed it to a necessary system recharge. I know she hasn’t experienced the GFL in the way I have, or done the extensive research I’ve done, but I can’t help but wonder if the gluten intolerance might not be as black and white as it was made out to be.

At this point I’m just confused. I’m not sure where to begin my research to determine my level of intolerance or my list of allergies. If I’m remembering correctly, a Celiac test can only be conducted once gluten has been in the system for 8 weeks. Is this correct? If so I may choose to test again for Celiac. Otherwise, I don’t know where to begin to determine to what I may be allergic. The gluten intolerance so so comprehensive that it almost seems easier than a wheat allergy, or a rye allergy, or any other derivative.

I’d love to hear your thoughts and suggestions. Please keep in mind that I am fully aware of the risks associated with consuming gluten as a Celiac. Primarily I’m interested in how to determine exactly where my allergies lie and how to be certain (with an uncertain blood or stool test) that I am or am not Celiac.

I’m sorry for my long-windedness. Thank you so much for your consideration!