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

New Here W/some Questions


jacksmom

Recommended Posts

jacksmom Newbie

Hi there,

I've got a few questions or concerns... I'm 35yrs old & all my life my mother has told me that I had Celiac as a child... I was never put on a gluten-free diet or anything.. I just always knew I had it as a child but never researched it.. a little history on me.. I have had recurrent pneumonia & bronchial problems since I was 5yrs old, which now my 5yr old son has.. he just had his 5th pneumonia this week.. the second time in a month.. he is being seen by a pulmonary specialist next month.. what brought me to this site was doing a search for "recurrent pneumonia in children" on a search engine... it struck me that I was told I had Celiac... after talking to a few people they commented that it's not something you get rid of.. you should be on a strict diet.. hhhmmm... here's the thing.. I don't have GI probs and I am overweight... I do get bone pain, confusion etc...

Well, my son usually has loose stools and in the past few months has complained of an itchy back.. I've noticed small bumps all over & have had him checked.. they said they were hive like.. he has also had excema since infancy.

I'm not sure if any of this is related.. another similarity that we have is that we are both carriers of the Cystic Fibrosis gene.. he was tested as a baby , having seen something on his blood tests at birth.. so my husband & I were tested.. I am a carrier.. my first cousin has CF ... well, I guess I'm just looking for a word of advice.. I'm going to print out all the info for his doctor appt.. at this time I'm more concerned for him & his little body.. he is very thin.. for a while we were having his weight checked.. he has been gaining, but not as much weight as you would think by the amount of food consumed.

So, please, if anyone has had experience w/any of the above, please let me know... I may be way off base, but you never know... my pedi as a child may have misdiagnosed me also.. did they know of the gluten-free diet back in the early 70's?

Thanks for listening!

:rolleyes:


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



Celiac.com Sponsor (A8-M):



3boyzmom Newbie

I'm new to this as well, I also have a 3 1/2 year old boy.

In response to did they know about Celiac's 20 - 30 years ago, I had a conversation with a girlfriend whose 34 year old brother was labeled a Celiac baby... they put him on a special formula and told the family he would grow out of it. He has always been thin, prone to illness and has had stomache problems. He just figured it was just the way he was...

They knew about it, but the same as today, they apparantly didn't know enough.

I would ask your doctor to check into screening for Celiac's for both you and your son... it would help to answer a lot of questions.

There is a lab, although controversial you can do a search on this board to find recent discussions on them, Enterolab, that does a series of test... it may or may not be covered by your insurance.

I myself am in the process of having my son tested...

Hope others have more helful info for you...

Just wanted you to know you are not alone! :D

jacksmom Newbie

Thanks so much for replying.. good luck with your son & keep me posted. I'll do the same.. we're going thurs to his follow up for the pneumonia & I'll mention it then.. thanks! :)

Laura Apprentice

Jacksmom,

It sounds like both you and your son should be tested for celiac disease and/or go on a gluten-free diet. Definitely when your son goes to the doctor, ask about testing for celiac. I know how hard it can be to be assertive with a doctor, so if it helps, print out a lot of information and bring it with you, or write down your questions in advance so you don't get flustered and forget them.

As for you not having GI problems and being overweight, that can happen. I was overweight by a little until I stopped eating gluten, and there was nothing I could do to lose the weight. Not working out five days a week, not eating less. Stopped eating gluten and lost 10 pounds, even though I eat all sorts of fattening gluten-free things. And I wouldn't have said I had GI problems, certainly didn't have constant diarrhea or anything like lots of people do, although I have found that since I've been gluten-free I've had a lot less bloating and gas and so on so it turns out that not having GI problems is a relative thing.

Some people get joint pain, I think, and mental effects like anxiety, depression, and "fogginess" so your confusion might fit in there.

Going gluten-free is a big hassle, it's true, but if your son could be healthy, and you could feel lots better than you do, it could be SO worth it.

jacksmom Newbie

Thanks so much for replying... every bit of advice helps.. I'll keep everyone posted after thursdays appt :)

Archived

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

  • 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. - Aretaeus Cappadocia posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

    2. - Scott Adams replied to wellthatsfun's topic in Gluten-Free Recipes & Cooking Tips
      1

      heaps of hope!

    3. - Scott Adams replied to Jordan Carlson's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Fruits & Veggies

    4. - Scott Adams replied to yellowstone's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Cold/flu or gluten poisoning?

    5. - Scott Adams replied to hjayne19's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac Screening

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,091
    • Most Online (within 30 mins)
      7,748

    Condon
    Newest Member
    Condon
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Traditional brown rice vinegars are made by fermenting brown rice and water with koji (Kōji 麹). The gluten risk comes from the method of preparing the koji: rice, wheat or barley may be used. Regardless of the starting grain, "koji" typically will be listed as an ingredient, and that term alone does not indicate gluten status. I called Eden Foods regarding their product "Organic Brown Rice Vinegar" (product of Japan) to ask how their product is made. They gave me a clear answer that they >do< use rice and they >do not< use wheat or barley in preparing their koji. FWIW, the product itself does not contain any labeling about gluten, gluten risk, or gluten safety. Based on Eden's statement, I am going to trust that this product is gluten safe and use it.
    • Scott Adams
      Your post nails the practical reality of living well with a celiac diagnosis. The shift from feeling restricted to discovering a new world of cooking—whether through a supportive partner making gluten-free spanakopita and gravy, or learning to cook for yourself—is exactly how many people find their footing. It turns a medical necessity into a chance to build kitchen skills, eat more whole foods, and actually enjoy the process. Your point that the basics—knife skills, food safety, and experimenting with spices—are all you really need is solid, helpful advice. It’s a good reminder that the diagnosis, while a pain, doesn’t have to stop you from eating well or having fun with food.
    • Scott Adams
      You are experiencing a remarkable recovery by addressing core nutrient deficiencies, yet you've uncovered a deeper, lifelong intolerance to fruits and vegetables that appears to be a distinct issue from celiac disease. Your experience points strongly toward a separate condition, likely Oral Allergy Syndrome (OAS) or a non-IgE food intolerance, such as salicylate or histamine intolerance. The instant burning, heart palpitations, and anxiety you describe are classic systemic reactions to food chemicals, not typical celiac reactions. It makes perfect sense that your body rejected these foods from birth; the gagging was likely a neurological reflex to a perceived toxin. Now that your gut has healed, you're feeling the inflammatory response internally instead. The path forward involves targeted elimination: try cooking fruits and vegetables (which often breaks down the problematic proteins/chemicals), focus on low-histamine and low-salicylate options (e.g., peeled pears, zucchini), and consider working with an allergist or dietitian specializing in food chemical intolerances. 
    • Scott Adams
      Your satiation is challenging and a common dilemma for those with celiac disease or non-celiac gluten sensitivity: distinguishing between a routine viral illness and a reaction to gluten exposure. The overlap in symptoms—fatigue, malaise, body aches, and general inflammation—makes it nearly impossible to tell them apart in the moment, especially with a hypersensitive system. This ambiguity is a significant source of anxiety. The key differentiator often lies in the symptom pattern and accompanying signs: gluten reactions frequently include distinct digestive upset (bloating, diarrhea), neurological symptoms like "brain fog," or a specific rash (dermatitis herpetiformis), and they persist without the respiratory symptoms (runny nose, sore throat) typical of a cold. Tracking your symptoms meticulously after any exposure and during illnesses can help identify your personal patterns. Ultimately, your experience underscores the reality that for a sensitive body, any immune stressor—be it gluten or a virus—can trigger a severe and similar inflammatory cascade, making vigilant management of your diet all the more critical. Have you had a blood panel done for celiac disease? This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Your situation highlights a difficult but critical crossroads in celiac diagnosis. While your positive blood test (a high TTG-IgA of 66.6) and dramatic improvement on a gluten-free diet strongly point to celiac disease, the gastroenterologist is following the formal protocol which requires an endoscopy/biopsy for official confirmation. This confirmation is important for your lifelong medical record, can rule out other issues, and is often needed for family screening eligibility. The conflicting advice from your doctors creates understandable anxiety. The challenge, of course, is the "gluten challenge"—reintroducing gluten for 4-6 weeks to make the biopsy accurate. Since your symptoms resolved, this will likely make you feel unwell again. You must weigh the short-term hardship against the long-term certainty of a concrete diagnosis. A key discussion to have with your GI doctor is whether, given your clear serology and clinical response, would be getting a diagnosis without the biopsy.
×
×
  • 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.