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

So Confused! Need Doctor?


LuvMoosic4life

Recommended Posts

LuvMoosic4life Collaborator

Hi...

this is really lengthy, but I dunno how else to get my point/concern accross...

I have had digestive issues my whole life, but they started getting really bad around age 17. I am 22 now, and ever since then they just seemed to get progressivly worse. My symptoms are mostly severe gas/bloating and frequent constipation and then diarhea. My gas was so bad to the point where I would avoid social events and sometimes go w/o eating before going to school or going somewhere important because I knew I would be in such discomfort. I figured having gas is just the way I am since I grew up in a family where almost everyone, especailly my dad had the same problems... everyone in my family just told me, and still tells me it is normal, although by age 18 it started getting to the point where it was an everyday thing, I would eat, and then 1- 3 hours later I felt like I swallowed a balloon with a knife stuck in it. I had heartburn problems in high school and began to come down with viral infections that increasingly got worse, until in this passed year I got sick nearly 10 times and went on antibiotics 3 times. At one point I had pink eye, sinus infection and strepp throat all at the same time. Just recently I developed soars in my mouth and had a buring tounge for no appearent reason. I had my blood checked to find out I was borderline anemic ( I was very anemic around age 16/17 with my hemoglobin down to 8 and hospitalized b/c I kept passing out.) NO doctor or physician could ever give me an answer to my getting sick all the time, and the heartburn problems they were cluless about.

About a year ago I started linking my heartburn to eating bread, so I slowly cut it out of my diet as much as possible, it was something I would have every morning, either toast, or some type of whole wheat cereal. I was eating a lot of wheat pasta also and noticed that I was having diarhea on a regular basis, and even worse just before my menstrual cycles. I would go for days being constipated and then all of a sudden I couldn't leave the bathroom... I tried switching over to regular "white" pasta and it actually was having a worse effect on me.

By the time 2008 rolled around I stopped eating pasta, unless I knew I wasnt going anywhere. At the beginning of this year I started having bad reactions to beer. sometimes it would bother me, other times it wouldn't, but I never really had a problem before. I was talking to a friend about my symptoms and she suggested I may have gluten intolerance. So tried going compltely gluten free and I couldnt belive my symptoms nearly disapeared! My family thinks I'm making this all up and I've been doing a lot of research on celiacs, I'm almost convinced this may be what I have and what half the people in my family have...

...after eating gluten free for a couple weeks, I went home fore easter and ended up spending a whole day on the couch after eating pretzels, the discomfort was horrible!!!! I started getting a headace, something I rarely get anymore. I used to get migranes as a child after eating all the time, but never really thought anything of it....by the third day of being home I had painful gas, constipation, heartburn and a headace.

I know I have to be eating wheat before getting a blood test done for celiacs, but I'm having a hard time going back b/c I feel so good gluten free! Actually, I feel so good I almost am thinking I dont have a problem now and it is all in my head like my family is telling me. I dont have a doctor and am trying to find one. I just fear that he/she may not take me seriously or be knowledgable about this disease/intolerance. I went to the health center at my school and the nurse practitioner was trying to hide a smile when I explained to her my problems, and then I had to explain to her what celiacs is!!!!! and how its tested!!!!!

does anyone know anywhere to go in/near buffalo NY???? or is celiacs something that all doctors should be familar with???? I don't even know how i should approach a doctor with this. I dont know for sure I have celiacs, but I know for sure that wheat/gluten is a main source for my digestive problems. and even if I get tested and its negative, I'm still avoiding gluten. I just think I should get tested to find out if I have celiacs so that way I'll know how serious of a gluten free diet to follow.......

this is really stressing me out!


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



Celiac.com Sponsor (A8-M):



tom Contributor

Hoo-boy it IS a tough call for many - this part about eating gluten for a test when you already know it makes you sick.

Though it doesn't make a definitive dx for Celiac (no S, sorry if anyone's offended that I've again corrected someone new), the Enterolab tests can provide proof of a gluten problem & also whether you have the "usual" genes for celiac disease or Gluten Intolerance. (There is still much work to be done on the genetic side - a few wks ago, 7 more genes were reported to be involved)

It seems easy to see that much of your family would also benefit from a gluten-free diet - not that they'll ever believe it. <sigh>

LuvMoosic4life Collaborator

yeah thats true. but I'm also worried I wont find a doctor that even knows that-ha

yeah, trying to explain a gluten free diet to my family= the response : what? thats insane. thres nohing you can eat!!! you're crazy......

plus they are almost all italian.......that doesnt help. :lol:

bareden Newbie

You can have a DNA test done to see if you have the gene for Celiac. It doesn't matter about your diet because it will show up anyway. I had all the classic blood test and showed Celiac but the doctor ordered the DNA to be 100%. It is hard to find a DR who is educated on this but you know your body better than anyone.

tom Contributor
You can have a DNA test done to see if you have the gene for Celiac.

I don't recall the #s exactly but there are at least a few % of biopsy-confirmed celiacs w/ neither DQ2 nor DQ8.

nora-n Rookie

About italian, there are so many Italians that are celiac , that all school children get screened for ceilac over there. It is really easy to get gluten-free food in Italy and they have gluten-free pasta and pizza etc.

Enterolab has a gene test too (you have to pay privately for all Enterolab tests I think) and they will tell you what the genes are, as opposed to most other labs wholy use the commercial test kit for DQ2 or DQ8.

There are many of us here with gluten-sensitive genes (like DQ5 or DQ7) but doctors usually say that only DQ2 or 8 can be celiac, but I find lots of medical articles out there that say otherwise. There are proven cleiacs out there with other genes.

nora

LuvMoosic4life Collaborator

I heard that with the DNA test, it just shows wether or not you carry the gene for celiacs. Just because you have the gene doesnt mean you will get it...

....but I know less than people here :)

does anyone feel deyhdrated after eaten gluten?


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



Celiac.com Sponsor (A8-M):



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. - 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.

    2. - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      2

      Second chance

    3. - Scott Adams replied to elisejunker44's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Schar's products contain wheat!

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

    • Total Members
      133,602
    • Most Online (within 30 mins)
      7,748

    Dale S
    Newest Member
    Dale S
    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
    • Scott Adams
      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
      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
      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
      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.