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Richmond, Va Area
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Hello all. I am needing help finding a good doctor to see if they can help figure out what is going on with me. My regular dr, and the dr's I've been referred to from them: are all pretty blase about what's going on with me and act like they can't be bothered to figure out what going on.

I have had chronic low vitamin D for about 2 years now, my calcium is now dropping. My most recent lab test showed this, as well as my hemoglobin and hematocrit are elevated. I have Dx'd gluten intolerance and casein intolerance (positive antibodies found in my intestines) but when I was sent to the GI for testing etc, he basically told me that since I didn't have positive blood antibodies for celiac that an endoscopy would be a waste of time to check for intestinal damage causing malabsorption. -_- I'm sure some of you can sympathize!

I have had autoimmune hypothyroidism for 3 years now (Dx'd) but the hypothyroidism has been around since high school, so about 9 years now...some of which I'm sure includes the autoimmune portion pre-Dx.

I'm just so tired of being bounced around and need/want answers and if anyone knows of a dr that is a good listener and genuinely cares about their patients and tries to find answers...I'd love their contact info please...

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I am new to this forum, and you are my first post. I've had many of the same issues all of my life, with medical doctors consistently shrugging their shoulders, prescribing all manners of pills and such, and basically either blowing me off when they can't "cure" me or telling me that it's all in my head. My acupuncturist here in Richmond, Remee Gemo, recommended a holistic M.D. to me, Dr. Susan Solomon. My first visit with her was yesterday, and she nailed a lot of my ills simply by examining my body. Although I've only started this journey with her, I may rarely need another M.D.! A free thinker, she understands gluten-intolerant people and vitamin deficiencies (mine are potassium, magnesium, and calcium) with issues with my adrenal glands - NOT my thyroid as doctors insisted! Contact me - we may have a lot to talk about.

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As another suggestion, my cousin lives in RVA and sees Dr. Kevin Harrison. He is an MD/OD. She loves him. I've read about him; he's supposed to be wonderful.

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    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
    • I'm glad I found these forums!  I will spend some more time this evening reading through them.  But I wanted to get my question out there just to see if anyone else might have answers quicker than I can sift through the forum for them.      I've been feeling terrible for about a year, and after an elimination diet last month, figured out that if nothing else, gluten/wheat is a problem.  After lots of research, I abandoned the elimination diet and added gluten back in, so that I could get tested for Celiac.   I was off gluten for 3 weeks, from mid-June until early July.  I've had it back in my diet for almost 3 weeks now.    My question is this: Since I was off gluten for 3 weeks, and now back on for almost 3, is that enough time on to yield a positive Celiac blood test, if that indeed is what I have?  All the research I've done says 4-6 weeks for a gluten challenge, but is that really necessary if I was only not eating it for 3 weeks?  I am desperate to get this testing done and over with.  I feel terrible all the time and getting through the day is a struggle.  My doctor ran allergy panels already and everything came back clear except for a mild wheat allergy.  So if nothing else, I'll have to give up wheat for sure at the end of all this.  I get the feeling she doesn't know a ton about Celiac though, so I'm doing a lot of the research on my own. Any advice or information would be so appreciated! 
    • Hi Michael, That's quite a spike in blood pressure!  I haven't tested that myself and don't want to if it means I have to eat gluten.  Blood pressure testing to identify food reactions is something that has come up before.  It sounds like it might be possible but I don't know how much study has been done on it.  Probably not much since it is such a simple, straight forward idea. Welcome to the forum!
    • Hi Megan, Did the doctor test you for celiac disease?  You really shouldn't go gluten-free until all the testing for celiac disease is completed.  It is a little odd for a doctor to tell you to go gluten-free for no reason IMHO.  Did he/she explain the reason for it? Personally, I have learned over the years what I can eat safely and what I can't.  Occasionally I get hit but it is rare.  Simplifying your diet is a good first step.  Avoiding processed foods for a while and dairy also is good.  I suggest any change you make last for a month at least. Then try the food again. If you are eating 100 random ingredients/foods each day it is hard to figure these things out.  If you reduce it to a much smaller number of foods then things become simpler. Welcome to the forum!
    • Finally, proof that non-celiac gluten sensitivity is real. ... for the 30 percent of consumers who choose to buy gluten-free products and the 41 percent of ... View the full article
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