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New Cd Diagnoses....need Help

lauradawn

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lauradawn Explorer
lauradawn
Posted

Hi,

My name is Laura, and I just found out that I have Celiac through the blood test results. I am suposed to see a GI specialist. Should I look for a specialist for Celiacs?.......

Also, I am just trying to learn the secrets of the diet. I have been on it for almost a week, and am already starting to see some changes. Im a little overwhelmed right now, but just tyring to get a grip on everything. Any comments that might help would be greatly appreciated.

A couple questions that linger for me right now:

Who should I see for a Dr?

How young can a child be tested for the same disease? I am concered about my 2 year old twins.

How serious is cross contamination?

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Newbie Rookie
Newbie
Posted

Hey Laura!

Welcome to the board :rolleyes: . From my experience, my family doctor sent me to a GI who deals with all types of stomach problems... and she discovered the celiac. So I'm not sure if you want to go to a specialist who only deals with celiac disease... You probably won't find many who just deal with celiac disease... If the blood tests already confirmed the disease, I would expect your GI to detect damage to your instestine when he/she performs an endoscopy. In my case, my GI deals with lots of other problems as well, and she diagnosed the celiac right off the bat with much accuracy.

When you're first learning about what you can and can't have, it will feel like a lot of information... that's because it is. But you'll pick up more and more as you read. Also, these message boards are amazing. You'll find very helpful people who can give advice, and also, they're hear to simply listen when you need to vent.

Cross contamination, as basically everyone on this board will tell you, is a very important concern. When I was first diagnosed, I asked the same thing. But with time, and some accidents, I've learned that even a crumb does damage. And I'm not sure what you feel after you eat something with gluten, but even a crumb of bread makes me ill for days. Nonetheless, whether or not you feel sick, if you have celiac and eat something with gluten, damage to your instestine will occur. So don't mix utensils from jars and butter, etc. onto your gluten-free food after others have used it on their non gluten-free bread. Wipe up your counters and be on the lookout for any ways that gluten can get into your food... for example when baking non gluten-free food, watch out for flour in the air settling onto your food and your counters etc. :unsure:

I'm pretty sure that 2 year olds can get tested for celiac. You may want to double check, but from what I've read on the boards, many people test their children.

Here is a helpful link to some gluten free foods... If you need anything, please feel free to ask. We're more than happy to help! :)

Open Original Shared Link

God bless,

Newbie

Guest aramgard
Guest aramgard
Posted

Hey Laura, Welcome. About cross contamination. I usually don't eat out much, but on Wednesday, my husband took me for lunch at a place where we often eat breakfast. I had plain burger, cottage cheese and tomatoes and I got sick about 15 hours later from cross contamination of the grill, which was used for heating up buns. Believe me it is a problem. So be very careful about where you eat out and feel better with your new diet. Shirley

mannabbe Newbie
mannabbe
Posted

Hi Laura,

Are there any celiac support groups in your area? That's be the best way to find a really great doc, and to get the best help for your children. Most doctors, in my experience, are pretty clueless - so you'll save time and heart ache by getting a recommendation. I'm really really happy for you that you've been diagnosed! I was diagnosed when my little girl was 4 - how wonderful that you will be able to share the best years of your life with your children. My daughter is now 7 and has been gluten-free for 2 years.

Good luck,

Laurie

wclemens Newbie
wclemens
Posted

Hi Laura, welcome to the board. My grandson was diagnosed by Enterolab.com at a month or so of age, after becoming violently ill when drinking cow's milk formula. This stool sample can be ordered online, returned by mail, and can also diagnose whether your child carries the gene for Celiac, is allergic to milk and dairy, along with several other options.

When you go to that website you'll see the tests they offer. Best wishes! Welda

lovegrov Collaborator
lovegrov
Posted

If you're going to this GI for further celiac testing you need to continue eating gluten for accurate results.

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
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    • JoJo0611
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      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
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