Jump to content

Follow Us:   Twitter Facebook Celiac.com Forum RSS      

Get email alerts  Subscribe to FREE Celiac.com email alerts
arrowShare this page:
Subscribe Today!

Celiac.com Sponsor:
Celiac.com Sponsor:


Member Since 08 Oct 2011
Offline Last Active Mar 13 2014 05:59 PM

#762071 How Much Damage Can Soy Do?

Posted by on 03 January 2012 - 06:01 PM

I got a DX of Celiac in late June. My blood test was negative, but an endoscope showed severe villi damage, along with ulceration in my duodenum.
After my scope the GI said she suspected Celiac disease. The biopsy seemed to confirm that, but also said "findings show architectural features characteristic of Celiac disease, but neturophils appear increased which raises other differentials including peptic duodenitis/NSAID injury, Crohn's disease, and less liklely Helicobacter pylori infection.
Immunostaining for Helicobacter Pylori is underway.(this came back negative)

Microscopic findings: serial sections show fragments of small bowel with flattening of villi. There are scattered intraepithelial lymphocytes within the surface epithelium as well as neutrophils. Lamina propria is expanded by inflamatory cells and contains a mixture of plasma cells, lymphocytes, and scattered eosinophils. Scattered neutrophils are seen and appear more numerous in many foci.

I immediately went gluten-free, but didn't start to feel better. I have I found I was reacting to soy more and more. At first just to soy flours, but now to soy lethicin, soy oil, tocopherol in vitamins and supplements etc.
I've been trying to be vigilant about not consuming soy or gluten, but my health has continued to worsen. I am still losing weight.
Most recently I reacted to an EggLand's Best egg. I looked them up online after eating one hard-boiled and vomiting it up a short while later, and found these "super nutricious" eggs come from chickens fed a diet very high in soy.
Six months gluten-free and I went to a new GI. He ran a HIDA test, the genetic blood test, and did another scope. He observed that my stomach was red and my intestines had scalloping. He said the biopsy would tell more.
I still have severe nausea, break out into a sweat 2 hours after eating, pain in my upper right quadrant, no appetite, my vitamin/mineral levels are still dropping even though I'm supplementing.

I called to find out the results of my recent tests and was told the gene test came back negative. MY HIDA said my function was 30%(the PA said this is the low end of normal and I may want to consult a surgeon to have my gallbladder removed) The biopsy showed moderate to severe villi flattening.
Since I seem to be reacting to soy so strongly I'm wondering if the villi flattening could be caused by soy rather than gluten?

I was told the Dr. would be out of the office and won't be back until next week. So it will be while until he reviews my tests. I don't know what the next step should be? :(

Frustrating, isn't it? You do what you think you're supposed to do, but don't start feeling better. So sorry for your troubles.

Several questions come to mind. (My job is typing up the results of gastrointestinal biopsies. I am NOT a doctor in any way, shape, or form.) NSAIDS - Do you use them? They can cause LOTS of damage. I have never seen soy usage as a diagnosed cause of villous damage. However, once the intestines are inflamed and damaged, we can react to lots of different things. Are you still using dairy? Many of us cannot tolerate dairy, or eggs, or soy, in addition to the gluten intolerance. Do you have GERD? Drugs to treat it can cause damage. I, too, would wonder about your gallbladder since your pain is UR quadrant.

What are you eating while you wait for the results? If the current problem is your gallbladder, you might feel better if you stay away from fats. I'm sorry you're having such a hard time.
  • 1

#755990 Flat Cookies

Posted by on 12 December 2011 - 05:35 AM

Some possibilities (in addition to the suggestion of adding a little more flour): 1- Baking soda/powder gets old and quits working. Perhaps getting a fresh box would help. 2-The oven could have been too hot, causing the cookies to spread out/melt before they had a chance to start cooking. 3-Using real butter in place of shortening/margarine can cause the cookies to spread/melt before they start to cook. 4-Using an egg substitute or larger eggs can cause dough/batter to be wetter than normal. Refrigerating the dough after mixing & before baking can help with #2, 3, and 4.

There are a lot of variables in "normal" baking, much less when we have to use a totally different flour. You make me want to go mix up something sweet. Good luck!!
  • 1

#750302 Anyone gluten-free, Salicylate-Free And Nickel-Free?

Posted by on 23 November 2011 - 08:20 PM

A wild idea here - if you are extremely sensitive to nickel, perhaps what you are reacting to is that your food has touched the nickel in your stainless steel flatware. Lots of stainless steel contains nickel.

Maybe you could try using plastic for a few days, just to see if you see any difference?
  • 1

#740791 What Do You Miss?

Posted by on 22 October 2011 - 04:15 AM

Oh, boy, do I hear ya about the pizza 'bones'!!

as far as cornbread.... Gluten Free Pantry and Bob's Red Mill both have pretty good cornbread mixes. i used both of those last year over the holidays, and my cornbread loving- husband couldn't tell they were gluten-free!

Thanks for the suggestion. I'll try them. My attempts to bake (and I LOVE to bake - was a home ec major) have had dismal results. Not only do I have to be gluten free, but also casein and egg free. The texture of my baked goods, so far, leaves a lot to be desired. But, I'll keep trying. Thanks, again. :D
  • 1

#740735 What Do You Miss?

Posted by on 21 October 2011 - 06:09 PM

What do I miss most?

- Really good bread, still warm with a crisp, chewy crust and soft middle.
- Pizza and pizza "bones" (the outer crust that people sometimes don't eat!! )
- flaky biscuits
- cornbread
- brownies

I have to quit. This is torture!!!!!
  • 2

Celiac.com Sponsors: