- In 2022 after moving back home, a doctor asked me if I had ever been tested for Celiac disease.
- What I thought was IBS was actually gluten sensitivity.
- After cutting out wheat from my diet I started feeling better immediately.
In September 2022, my husband and I moved to Pittsburgh. It was the city I grew up in, and after almost 20 years in the Washington, D.C. area, we were eager to head to a place with cheaper real estate and be closer to family.
Of course, part of moving is the task of finding new doctors. I started with a physician to get my annual physical in the spring. During the physical, I mentioned that I did suffer from lifelong IBS. When the doctor questioned whether I'd ever been tested for Celiac disease or gluten sensitivity, I started wondering if maybe my stomach issues might be due to gluten.
What I thought was IBS was actually gluten sensitivity
Fast forward about one week. I was in a Zoom meeting for work, and an email popped up stating my bloodwork results were ready for the Transglutaminase IgA test. According to WebMD, the test is a method used in the diagnosis of celiac disease and checks for antibodies or immunoglobulins (which are proteins produced by the immune system). A high number of antibodies in the blood are an indication of celiac disease.
The normal range for this test is 0 to 3 U/mL—my result was 31 U/mL. Suddenly, a lot of what I shrugged off as irritable bowel syndrome for my entire life made a lot more sense as a gluten allergy.
Those with celiac disease or gluten sensitivities often have symptoms like abdominal pain, low blood count, muscle and joint pain, gas, and diarrhea. I have had all those symptoms, with everything but anemia being chronic issues. My mother often jokes with me that I learned to read on the toilet.
It all made sense
My whole life revolved around where the nearest bathroom was. As gross as it sounds, I used to take Imodium like candy. I owe my dad an apology too. Growing up, I would often have stomach issues on Thursdays, the day after he was home and cooking for my siblings and me. He would often make pasta dishes, and coincidentally, I realized I would often feel the worst after eating pasta. For decades I thought I couldn't eat tomato sauce, that it was too rich or garlicky for me.
After I got my test results back, I began slowly eliminating some gluten from my diet. Within days, I started feeling better. Right now, my diet is about 80% gluten-free. It's been an adventure, figuring out a whole new way to eat at 38 years old.
I had to learn what I could eat
So far, I've discovered that most gluten-free bread falls apart, a fact that forces me to stack my sandwiches just right. Gluten-free lasagna noodles are surprisingly delicious, as are most gluten-free granola bars. I have always loved rice and was relieved to see rice was indeed gluten-free. I must be extra careful with labels now, something I wasn't as aware of before.
Focusing on food and food labels more has forced me to make more nutritious choices, enjoy more fruits and vegetables and care more about what goes into my body. I've started to spend that extra few minutes to think about what I can or cannot eat.
Given that I can eat gluten-containing foods like bagels and most desserts, I am most likely non-celiac gluten sensitive. It's been an interesting ride so far, but I am relieved to know that my stomach problems growing up weren't entirely because I was just an anxious kid who couldn't eat tomato sauce.