Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Can Anyone Help Me Diagnose What I've Got?

Womble

Recommended Posts

Womble Newbie
Womble
Posted

Dear All

 

I don't know if I have celiac disease, gluten intolerance (is it the same as wheat intolerance?), or just irritable bowel syndrome, but all I know is that I feel worse and worse after eating.  I'm at the stage now that I can hardly have a meal without getting at least mild stomach cramps afterwards.  That's my worst problem, but I have many of the other symptoms too, which apparently are typical  of people with these intolerances, e.g. bloating (this is also a big problem for me - I often have to burp repeatedly after meals), alternating between constipation and diarrhea, having to make stools often, mucus in the stool and skin problems.  Regarding the latter,  I don't know if I have ecezma or psoarosis but I get itchy skin and I have to moisturise quite a lot.  Before I moisturised so much, the problem was worse and sometimes I used to bleed.

 

My problems have been getting worse recently since I have been eating more wheat-based products, especially bread.  I have always eaten quite a lot of cereals and pasta anyway.  My friend thought that it could be wheat intolerance, but I'm not sure and a bit bamboozled by all the stuff on the web.

 

I have been eating a high-fibre diet for quite a long time because until my friend made his suggestion I thought I had IBS.  Wheat intolerance may explain why my health never seems to get better (in fact, if anything, it gets worse) despite this diet.

 

I live in China and I have to say that getting help with these types of issues from doctors is easier said than done.  That's why I joined this forum and am posting this message.

 

Thank you for any help in determing if I'm on the right track in my thinking above and your suggestions about self-diagnosis and diet - I'm in pain!

 

Best

 

 

Womble

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

Here is an explanation, from a reliable source:

Open Original Shared Link

Deaminated Marcus Apprentice
Deaminated Marcus
Posted

Hello Womble,

 

The only diagnosis I've received so far is wheat intolerance as my Celiac panel appears normal.

 

If you can't get Celiac blood tests where you are I recommend cutting out wheat and gluten and dairy-milk as a test.

 

Good luck.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to cristiana's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      British Coeliacs: Marks and Spencer's have launched a Gluten Free Colin the Caterpillar Cake.

      Are you trying to make us in the USA jealous? 😉
    2. Scott Adams
      - Scott Adams replied to Florence Lillian's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Gluten-Mimicking Proteins that can affect some Celiac individuals.

      Thank you for sharing your experience, Florence. It’s important to clarify, though, that proteins like zein in corn, panicin in millet, and kafirin in sorghum are not considered gluten and have not been shown to trigger the same autoimmune intestinal damage seen in celiac disease. Some people with celiac disease do report symptoms with certain gluten-free g...
    3. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      2

      Second chance

      It’s true that awareness of celiac disease can vary among physicians, particularly outside of gastroenterology, and many patients end up educating their own providers. Reaching out to someone you trusted for 25 years makes sense if you felt heard and supported. That said, celiac disease management often benefits from a team approach, including a knowledgeable p...
    4. Scott Adams
      - Scott Adams replied to elisejunker44's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Schar's products contain wheat!

      I understand why that feels concerning. Some Schär products use specially processed wheat starch that has had the gluten removed to meet strict gluten-free standards (under 20 ppm in the U.S. and EU), which is why they can legally and safely be labeled “gluten free” for people with celiac disease. However, wheat must still be listed in the ingredients and ...
    5. Scott Adams
      0

      Fluffy Coconut Banana Pancake—Baked, Gluten-Free, and Family-Style

  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,600
    • Most Online (within 30 mins)
      7,748
    C RYLES
    Newest Member
    C RYLES
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      British Coeliacs: Marks and Spencer's have launched a Gluten Free Colin the Caterpillar Cake.

      By Scott Adams · Posted

      Are you trying to make us in the USA jealous? 😉
    • Scott Adams
      Gluten-Mimicking Proteins that can affect some Celiac individuals.

      By Scott Adams · Posted

      Thank you for sharing your experience, Florence. It’s important to clarify, though, that proteins like zein in corn, panicin in millet, and kafirin in sorghum are not considered gluten and have not been shown to trigger the same autoimmune intestinal damage seen in celiac disease. Some people with celiac disease do report symptoms with certain gluten-free grains, oats, or other foods, but that reflects individual intolerance or sensitivity—not a proven “gluten-mimic” effect that damages the small intestine. Certified gluten-free oats are considered safe for most people with celiac disease, though a small subset may react to avenin. If specific foods consistently cause symptoms for you, it makes sense to avoid them personally, but it’s helpful for readers to know that these foods are still medically classified as gluten-free and generally safe for the broader celiac community.
    • Scott Adams
      Second chance

      By Scott Adams · Posted

      It’s true that awareness of celiac disease can vary among physicians, particularly outside of gastroenterology, and many patients end up educating their own providers. Reaching out to someone you trusted for 25 years makes sense if you felt heard and supported. That said, celiac disease management often benefits from a team approach, including a knowledgeable primary care provider and, when needed, a gastroenterologist or dietitian familiar with gluten-related disorders. Advocating for yourself is not unreasonable—it’s part of managing a chronic condition. If your current provider relationship isn’t working, it’s appropriate to seek care where you feel respected and properly supported.
    • Scott Adams
      Schar's products contain wheat!

      By Scott Adams · Posted

      I understand why that feels concerning. Some Schär products use specially processed wheat starch that has had the gluten removed to meet strict gluten-free standards (under 20 ppm in the U.S. and EU), which is why they can legally and safely be labeled “gluten free” for people with celiac disease. However, wheat must still be listed in the ingredients and allergen statement because it is derived from wheat, even though the gluten protein has been removed. For individuals with a true wheat allergy, these products are not appropriate—but for those with celiac disease, properly tested gluten-free wheat starch is considered safe under current medical guidelines. That said, it’s completely reasonable to prefer products made without wheat starch if that gives you greater confidence, and clearer front-of-package communication could certainly help reduce confusion for shoppers.
    • elisejunker44
      Schar's products contain wheat!

      By elisejunker44 · Posted

      I have enjoyed Schar's gluten free products for years. However, some items Do contain Wheat and are not clearly labeled on the front. Indeed the package states 'gluten free' on the front, and it is not until you read the ingredient label that one see's wheat as the first ingredient. Some celiacs may be willing to take a chance on this 'gluten free wheat', but not me. I strongly feel that the labeling for these wheat containing products should be clearly labeled on the front, with prehaps a different color and not using the 'no gluten symbol on the front. The products are not inexpensive, and also dangerous for my health!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.