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

Two Days After Endoscopy -- Very Sick

kyss

Recommended Posts

kyss Rookie
kyss
Posted

I am just wondering if anyone else has had this experience after their endoscopy. I had mine done on Monday afternoon...and I haven't been able to eat anything, just keep drinking Gatorade. My abdomen feels like it was pulled out and I have a fever. I called my GI doc and he thinks it may be the flu...I have felt like I had the flu off and on forever so I can't say what it is. I am sooooo tired and unable to consentrate. My GI doc said my small intestine looks pretty bad and he has no doubt it is celiac disease...however he took 3-4 biopsies of different areas and tested me for a bacteria in the stomach that can cause ulcers....that test was negative. I just feel awful and I missed work today and will have to go in on Saturday to catch up on my work....what a mess!

Kelly :(

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

Celiac.com Sponsor (A8-M):


j9n Contributor
j9n
Posted

I had mine on Thursday. I am pretty sick too but I think it has more to do with being untreated for whatever undiagnosed problem I have. I am trying the low residue diet to see if it helps. Potatoes and rice are a staple for me as well as jello and yogurt. I, too, am missing work. Of course it waits for me so when I do stay home I can not relax because now I am getting more stressed about how much work I have which makes me sicker.

I am sorry I don't have any answers for you but I do know how you feel!!

kyss Rookie
kyss
Posted
  • Author

Thank you for your response. I think my intestines feel bad because they are a mess. The GI doc said he hadn't seen blood test results as high as mine, and the small bowel matched it. I talked to his office today and I am going to be sick for awhile because he irritated an already irritated part of my GI tract. I also am sicking with clear liquids, rice and potatoes I was able to get mashed potatoes to stay down at lunch. I am feeling very frustrated and overwhelmed too I think. I have known now for over a month that I would have to become gluten-free eventually but I guess I wanted a miracle and the GI doc to say...oh no it isn't celiac disease so I wouldn't have to change my entire life and eating habbits. But I guess I need to start looking at what I can eat instead of being upset at what I can't eat. Thanks again for your reply. I will try work tomorrow and see what happens.

Thanks again!

Kelly

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748
    MistyMoon
    Newest Member
    MistyMoon
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.