More than one year has passed since my last post here. There are reasons, and very good news, but I will leave this to another post.
Here I wanted to leave a quick update on my “gluten” sensitivity odyssey, for those who have been following my gluten-articles series.
I did continue with the investigations, and so did my daughter, too, who has symptoms similar to mine.
We went so far as to very invasive tests for me (a gastroscopy, most hated procedure EVER) and genetic tests for both me and my daughter.
It comes out that neither me nor her have signs compatible with Celiac Disease. In particular, we don’t have the genetics for it (just like about 70% of the population).
Still, we do have similar symptoms. And these last few months have been particularly tough for both of us. Maybe because we were doing better and we relaxed in our eating habits, also supported by the seemingly good news we do not have even the risk for Celiac Disease.
That’s how we started to eat again whatever bread and baked goods we found during our busy days and weeks, rather than only my sourdough bread (made with organic and carefully sourced wheat) like we were doing before. This happened due to my busy schedule and my reduced time in the kitchen of these months in which I have set up my new business (more on it soon). The punishment came rather quickly and in the form of unbearable night cramps, and mornings and eves spent on the toilet, days missed of school and work, headaches, heartburn, constant tiredness, muscle aches and very grumpy moods for both of us.
To note, my daughter got much worse after a vaccination she took during this period. Not saying the vaccine was the cause, but it did make things worse for weeks after the injection. So this opens new avenues for me, in terms of possible co-factors.
And more doctor visits, and more tests, and more inconclusive results.
At the end, or at least at this moment, we have both received answers that classify us as having some form of IBS (Irritable Bowel Syndrome) that builds up on a probable genetic predisposition, according to the last doctor we saw. What genes? None knows. But it is interesting to find out that those who are so “lucky” not to have a predisposition for Celiac Disease may equally be at risk of developing something similar but based on other genes, which we still don’t know of.
So we are back avoiding all that contains gluten except my sourdoughs. Which, for reasons I still have not clear, do improve our symptoms, especially mine. Soon I will dare with pasta and cookies/crackers from highly digestible grains, but I have learned my lesson now: no more “unknown origin” bread, pasta or cookies. And no more industrial gluten-free products. They are often just as bad in making our symptoms peak.
The gluten-odyssey continues, like that of many with our same condition. And I hope that soon I will be able to help others like me and my daughter concretely, giving them alternatives that make them feel better like they do with us.
Stay tuned and always keep on bread-ing!
Latest posts by Barbara Elisi (see all)
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