I don’t know what brought you to the point of wanting to try a gluten free diet, but I’m sure it involves a collection of frustrating health issues that you’re hoping to resolve. That was our story, and it is the story of practically every customer I met at the farmer’s markets where I sold gluten free breads and at the bakery where I baked gluten free treats.
Before Rosy was diagnosed with Celiac Disease, we were constantly struggling to resolve a collection of persistent symptoms. I had no idea that all of those symptoms were connected to a single diagnosis. And, I had no idea that it would take 10 YEARS to get that diagnosis and begin to see an improvement in her health!
Special Note: I am currently in the process of restructuring this blog and because of that, many of the posts aren’t available and the links don’t work. I’m trying to get it all sorted out, and hopefully I’ll have it all running smoothly … eventually!
That brings me to what I believe are the THREE BIGGEST PROBLEMS for people with Celiac Disease and Gluten Intolerance …
#1. So Many Symptoms! According to the Celiac Disease Foundation, there are more than 200 symptoms associated with Celiac Disease, and these symptoms can occur in the digestive system OR in other parts of the body! If there were just two or three symptoms and those symptoms were localized, it wouldn’t take so much time (and money!) for physicians to arrive at a proper diagnosis. What’s worse is that some of these symptoms can become debilitating if left untreated.
Do you have any of these symptoms?
#2. So Many Products With Gluten! Honestly … who knew that gluten was being added to so many products! For instance, it is used as a binding agent in bouillon cubes. It “glues” the flavored granules together and keeps them in that convenient block shape which is then used in millions of recipes. It is also used as a coating on frozen french fries to make them more crisp. And, it is used to give a malt flavor to many of our favorite breakfast cereals, candy bars, and Asian recipes (via soy sauce). On and on the list goes, making it difficult to completely avoid.
Take a look at these unexpected sources of gluten!
#3. So Many “Negative” Celiac Blood Tests! Blood tests are typically the first step toward a diagnosis of Celiac Disease, but they aren’t 100% reliable. A recent study by the American College of Gastroenterology showed that up to 10% of patients with Celiac Disease have negative Celiac blood work. Because of this, the patient continues to eat gluten and continues to struggle with their symptoms, not knowing that there is a path forward for better health.
While blood tests are a great place to start, they certainly shouldn’t be the end of the investigation. There are other options available for the next step toward a proper diagnosis.
Three options for the next step in the diagnosis process!
Investigate It Further!
If you have persistent symptoms that are in line with Celiac Disease or Gluten Intolerance, don’t let your health continue to fail! Ask your physician for another type of testing. If they aren’t curious enough to investigate it further, find a new physician! If all else fails, take matters into your own hands and do a two week trial run with the gluten free diet to see if it helps you in your pursuit of better health.
Join Us For The Two-Week, Zero-Gluten Challenge!
If your symptoms TRULY are related to gluten intolerance, and you complete this two week challenge, you WILL feel better and have more mental clarity. Of course, your body won’t be able to completely heal itself in this short amount of time, but the healing process will have begun, and you will be ready to tackle the next step of the journey, which is helping your gut heal itself.
Learn More About How To Help Your Gut Heal Itself Faster!
Rosy Road Adventures 