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Mon, 12 Mar 2007 16:01:20 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

Hi All--

I've been on this list for at least six years and feel as though I know a
lot of you personally. Now, I need advice on becoming non-GF. I am one of
many on the list who never received a definite diagnosis, but went gluten
free anyway. My sera and biopsies were negative (as determined by Mayo
Clinic). I went GF because it relieved some of my symptoms (but not all).

My GI doc suggested genetic testing, but that seems almost a shot in the
dark. What it boils down to is this:

1.  I am not a medically confirmed celiac, though my first GI doc believed I
was since the GF diet improved some of my symptoms.
2.  If I'm not celiac, I don't want to eat a GF diet.
3.  Being on the GF diet *may* be masking symptoms of another issue that
needs to be addressed in a different way. (We think that when I eat gluten,
that causes my liver enzymes to spike to 10x higher than normal. My GI doc
wants to get a liver biopsy, but can't do so unless I go back to eating
gluten to get that spike. Though it sounds dangerous, and it might be, I
agree with him. If my liver is damaged by another disease process, we need
to know that. So many drugs for other diseases cannot be taken if there's
liver disease - I want to know if I have liver disease)

What I need to know is this:

If I am, indeed, not celiac and return to a GF diet, is there danger in
that? Once one is off gluten for at least 5 years, what can I expect when I
go back to eating it again? Is there a safe way to do this?

Please don't flame me, or lecture me about how healthy the GF diet is and
how much better off I am by not eating gluten. I may, in the end, have to
return to a GF diet, but I need to know, physiologically, what are the
dangers of becoming non-GF?

Thanks a bunch! I'll summarize...Ayn in Alabama

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