tigger Posted October 12, 2010 Share Posted October 12, 2010 I already know I have lactose intolerance. I tried a gluten free diet for awhile, but it was hard and a lot of the foods don't taste that great. So now I try to limit wheat in particular so my IBS doesn't act up. I don't think i have celiac as I am over 40 now and I probably would have figured that out by now. I didn't figure out the lactose intolerance until I was in my early 20's. But I'm sure that started by age 15, even though I am of Scandinavian descent. I can tolerate yogurt, kefir, and aged cheeses just fine. My husband made scrambled eggs the other weekend and used milk in them and did I ever pay for that! I wish I had known to take a lactaid. So is there a blood test for gluten intolerance that I could have my doctor do, or do I need to seek out some alternative medicine? Link to comment Share on other sites More sharing options...
wondernut Posted October 12, 2010 Share Posted October 12, 2010 either a dietitian or your family practice doctor can dx this for you ..they can also set you up with a GF diet you do not need a test to confirm it ...if you try a gluten free diet and are better ...then you are spot on ..however there is an ELISA test ect and you can be biopsied as well for Celiac if you are tremendously concerned you should be evaluated ...if you are just wanting to know then give gluten up for a while and see how you do not medical advice but info anyone can procure off the internet Link to comment Share on other sites More sharing options...
SolitaryDawn Posted February 1, 2011 Share Posted February 1, 2011 I am having similar issues and currently going through a elimination diet and food challenge (see for example here and extensive allergy page here). If you don't suspect other food intolerances you wouldn't have to do the whole thing, just eliminate gluten until your symptoms go away (7-14 days) and then introduce it back and record your reactions. You can test each grain separately. There is a lot more than wheat out there. Try millet, barley, rye, oats (there's more). During the test phase, test one grain at a time. Once you get that out of the way, the key to good GF baked goods is a blend of flours. About GF flours Here are some blends and substitutions As for recipes. There are some great blogs. Like Celiac Teen, Gluten-free Goddess, Gluten-free girl and the chef, simply gluten-free. As I lost everything on my computer I lost so many resources, but I hope this will start you out. Good luck Dawn Link to comment Share on other sites More sharing options...
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