This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
With all these people including docs talking celiac disease, have they ever done the blood tests on your youngest daughter?
As for the seizure being the 'trigger' for celiac, seizures can be part of the celiac picture as an expression of celiac - a neurological manifestation (this kind of presentation is not at all unusual). Blood testing is pretty simple although not always reliable in infants, but worth a shot. I must say I have never heard of puberty in an infant and don't know what to make of that.
Adding to Lisa's questions, when he did the colonoscopy, did he also do the endoscopy (down your throat into the small intestine) and is that what he said looked like you had celiac but then the biopsy came back negative? Or did just the blood tests come back negaative?
Welcome to the board, and you will get used to all our nosey questions
Sometimes the slow cookers themselves are at fault. I returned the first one I bought because it burned things even on low. My new one doesn't burn things even on high, though I suppose with enough sugar and not a lot of liquid it could
Yes, it does seem as if in your case things have been done a little bass ackwards. Positive blood, confirming biopsy is the normal procedure. Perhaps your doctor forgot you had not had the blood tests done, and the blood taken at the hospital was to test for nutrient deficiencies.
Nonetheless, celiac is like pregnancy in that you can't be a "little bit" celiac; either you are or you aren't. You need to get a copy of the pathologist's report on the biopsy and see what he had to say. It could be that you had inflammation and suspicious lymphocytes, but not actually any involvement of the villi, which is the normally accepted positive sign of celiac, the other two being potential precursors. If he took several biopsy samples and it only showed on one of them, this is not unexpected because the disstribution is often patchy and is a reason that sometimes people who actually do have celiac will show up as biopsy negative.
Do get a copy of the pathology report and let us know what it says. And by the way, welcome to the board!
It's true that there's a newer test, the DGP IgA and IgG, with a much greater specificity for celiac and much more sensitive than the tTG in picking up early damage. You could ask for this test to be run, but even were it not positive I would still be inclined to believe that you are indeed celiac since all it takes is one positive. What symptoms does celiac not explain for you?
Welcome to the forum and I'm hoping you have found your answer.
If you can find some good bread, a pasta that you like, and a baking mix so you can make biscuits, pancakes, etc., it is really much better to avoid the processed stuff as much as possible, especially at first, until your taste buds forget about gluten. Most of the bread doesn't taste good unless it's toasted so I do a lot of grilled cheese, BLT's, garlic bread, that requires the bread to be heated/toasted. I have other grain intolerances so I tend to use a lot of buckwheat and sorghum along with tapioca and rice flours. I do use Orgran self-rising flour. I use a crockpot a lot for when I am going to be gone during the day. The glutenfreegoddess blogspot has some great recipes if you are into baking. Plus there are lots of good recipes on this forum.
I found it pretty easy, but then my husband decided to eat gluten free too, which makes life a lot easier