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"no Symptoms" And Gf Diet

kaylee

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kaylee Rookie
kaylee
Posted

Hi all,

after a period of refusing to get tested because she "knew" she didn't have celiac disease, my mother has just been diagnosed. Her doctor has made the suggestion to her that since she has no symptoms (only osteoporosis, hypothyroidism, arthritis, chronic allergies and sinusitis, balance problems and chronic fatigue), she doesn't have to go gluten free. She agrees. Obviously in the long term it will be her decision, but I would like to give her something to read on the subject, since my telling her what I have learned about this issue clearly isn't persuasive enough.

So, could anyone point me in the direction of a medical journal article that covers the subject of what people with no classic celiac symptoms should do regarding the gluten free diet? Any input will be most appreciated. Thanks,

Kaylee

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jenvan Collaborator
jenvan
Posted

Uh! What a stupid doctor ! I'm sure you're frustrated right now! Does your mother know about some of the other long-term effects, regardless of "symptoms"? Such as diabetes, cancer, lymphoma, serious nerve damage...

Perhaps these articles would be a good for her to read. They do each affirm that fact that some Celiacs will notice no symptoms, and those noticed are widely varied...and that the consequences if you ignore the disease, are serious. And they show that whether you have symptoms or not, your actions to go gluten-free should be the same. Good luck !!

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KaitiUSA Enthusiast
KaitiUSA
Posted

What an ignorant doctor...sounds like rest of the doctors that we've had experiences with. He doesn't know anything obviously about celiac and the problem is alot of these people take what the doctor says like gospel. She needs a new doctor...I can't believe that diagnosed but o you have no symptoms so don't follow the diet...wow now how smart is that <_<

There is a current thread on here with percentages of risks if not adhering to the diet, if you can't fid it email me and I'll send you the link.

Does she know that she has now things that are connected with untreated celiac?

kaylee Rookie
kaylee
Posted
  • Author

Hi and thanks for your replies-

I'm going to send my mother the links you provided. Also thanks Kaiti for the heads-up about the other thread. Lots of people are obviously dealing with symptom issues not to mention doctor issues. The two are clearly linked. Having a doctor who is uninformed can make it very hard for the patient to feel committed to the only available treatment when symptoms are (ambiguous (a little knowledge is a very dangerous thing ...). More info may do the trick in my mom's case, but I think there's also some kind of strong urge on her part to discount the whole thing that's running pretty deep, for a reason I just can't quite grasp. Anyway, as many have already said, it's a personal journey and a personal choice.

Thanks,

Kaylee

Eliza13 Contributor
Eliza13
Posted

No symptoms??? I quote: "she has no symptoms (only osteoporosis, hypothyroidism, arthritis, chronic allergies and sinusitis, balance problems and chronic fatigue)". Sounds like symptoms to me!!!

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

      By Rogol72 · Posted

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      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.
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