I am looking for wisdom and feeling frustrated. I have a biopsy confirmed diagnosis as of May. For years I thought that I had gall stones, but they could never find any. I get awful stomach cramps when eating eggs or other concentrated fat foods. It had gotten to the point that my stomach hurt whenever I ate, and I was anemic, I thought from donating blood too frequently. When my father was diagnosed in March, I had the biopsy. I have been feeling much better since going gluten-free, but I never really reacted much to gluten anyway. Still can't eat eggs, but it is not as bad, and only have serious anemia symptoms when I have my period. My concern now is cross-contamination. How much of a risk is it? How do I know if I am avoiding gluten completely if I am not reactive to it? I still eat out, and do my best to avoid gluten. I try to be careful in food prep, but no one else in my family is going gluten-free. I wonder if it is possible to avoid all gluten? If I am non-reactive, is there some other way to tell if I am being successful? I never had the blood test, just went straight to the endoscopy. Would have never guessed in a million years that my issues were gluten related if my very reactive father had not been diagnosed.
Also, I could sure use a good Doctor and dietitian in the Oklahoma City area. Just moved here form MD and my GI Dr in Maryland was not very helpful. I was told to take a multi-vitamin and avoid all gluten. Easier said than done I am finding.