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Fri, 12 May 1995 23:28:58 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I'm 44 and have been been diagnosed since about 1978 as having Irritable
Bowel Syndrome. Today is day four of my first gluten-free diet and the
results have been great, until dinner at least. My wife had fried some
breaded fish from a store-bought package with the breading already in place.
The label mentioned wheat flour. So as not to "create a scene," I peeled
away the breading and ate the fish, knowing full-well that some
"contamination" had likely occured. About 20 minutes later I began to
experience some stomach discomfort which continued for the next two hours
despite one trip to the bathroom early on.
Does the gut of a celiac become much more sensitized to gluten intake within
days of starting a GF diet? Bread, bagels, spaghetti, and other starchy
foods have been my favorite foods. Following amoebic dysentery in the
mid-1970s, I have had on-going problems with absorption, rate of passage,
and stool consistency. Stomach cramping, such as I felt tonight, has not
been in the array of chronic symptoms (though as a small child in the 50s I
got pain/cramps after almost every meal). Does embarking on a true GF diet
involve a sort of "you can't go home again" increased sensitivity to gluten??
Given that a small bowel biopsy can be done in as little as 15 minutes and
that going GF means giving up my favorite foods, perhaps I should suggest
to my GI, who I see next Wednes, that one be done despite the negative blood
test? Also, can someone advise me as to how long evidence of damaged villi
persists in the gut after a GF diet is adopted?
John
P.S. I hope mention of the "s" word isn't considered poor netiquette in
this listserv. -:)
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