Do I have coeliac disease?!

Here's a turn up for the books, I think I might have coeliac disease.
I am experiencing the worst bloating in a long time this week. I avoided wheat but I've been eating rye flour.

www.coeliac.org.uk say that I should avoid the following;

Barley – People with coeliac disease should avoid products containing barley and products high in malted barley, such as malted drinks, beers, ales, lagers and stouts. Barley malt extract – often used in small amounts as a flavour enhancer can be tolerated by most people when used at a low level.
Bulgar wheat – made from wheat
Cous cous – prepared from wheat
Durum wheat – wheat used in making pasta
Einkorn – form of wheat
Emmer – form of wheat
Kamut® – ancient relative of modern durum wheat
Pearl Barley – barley which has been hulled and the bran removed, used in some soups
Rye – cereal cultivated for its grain – used for flour and rye bread
Semolina – coarse particles of wheat, used to make pasta and puddings and for coating roast potatoes
Spelt – ancient form of wheat
Triticale – a cross between wheat and rye
Wheat – used widely to make bread, pasta, biscuits and cakes

OATS
Oats – contain gluten for food labelling purposes. Research suggests most people may tolerate pure, uncontaminated oats; however most oat/oat products on the market are contaminated with gluten, and therefore unsuitable.

I guess I'm gonna have to try giving these things up and see what happens. I'll update with any developments.

Comments

  1. I had a similar reaction to rye, after a few years of stability. My GP said it was possible that my sensitivities might just begin to generalise to other grains, or that I might go on to develop coeliac since no one knew why coeliac begins in the first place. However, being tested means eating wheat again... at least for a while before the test.

    I'm still not confirmed coeliac, but I have had intermittent problems with rice, barley and oats, all of which clear/cleared up after avoiding them for a few months. I haven't had the nerve to re-introduce rye yet though!

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  2. Your GP sounds like a gem. I need to find a decent doctor so I can get sent for a test! I would happily pay the price of eating wheat again to get that test done on the NHS. In the meantime, I'm going to give it a week without any gluten at all and see how I feel.

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