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NoGrainNoPain

Member Since 14 Sep 2013
Offline Last Active Aug 13 2014 07:26 PM
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Topics I've Started

When Is It The Proper Clinical Context?

16 March 2014 - 10:15 PM

Just in the midst of a gluten challenge for two months now. My old friends diarrhea, bloat and bad gas are back along with reflux...which I didn't realize I had until it was gone, and eczema. There's a newbie though—migraines. My IgA test was negative before going gluten free, but my MD thought I should try the diet anyway. It was great, but I was shocked at my sensitivity to cross contamination. Not convinced that I didn't have celiac, I went to a GI specialist...who coincidently does not specialize in calling patients back with a diagnosis. 

 

Pathology report says that I have esophagitis from chronic reflux, reactive gastritis and increased leukocytes in my duodenum..."see note below". The note below reads: "the findings of the duodenal biopsy reflect gluten sensitive enteropathy in the proper clinical context." I don't have cancer, no ova nor parasites. The nurse called me back, said I had reflux and everything was fine. Since I had privileged information I asked her about the pathologist's note. She hadn't seen the note. She said, "well, you don't have celiac's. You're not having symptoms are you?" Hello, anyone home????

 

Gluten sensitive enteropathy is celiac disease. My IgA panel was negative, but I was mostly gluten free three to four weeks before mostly because I was too sick to eat anything. I ordered a genetic test, and it hasn't come yet. I have the leukocytes...not sure how many, don't know what the crypts look like. I have experienced improvement on a gluten-free diet. Is that enough for the proper clinical context? Still eating gluten and thinking about doing another IgA panel...but I'm basically over it. Wish the MD would call back. He must be skiing. 


Will Cooking My Own gluten-free Food In My Friend's Kitchen Make Me Sick?

24 November 2013 - 06:37 PM

My friend invited me over for breakfast, but completely forgot about my diet and was making French Toast. No matter, I brought gluten-free pancake mix and breakfast sausages. Is making my own gluten free food in a french toast environment enough to make me sick? We did share a spatula that was supposedly washed, but maybe it was just rinsed. I wasn't paying attention at the moment.

 

Alternatively, is my gluten-free food making me sick? Seems like I do better not eating things labeled "gluten free".

 

Background: Lactose intolerant at 19. Thought I had leaky gut in my 20's. MD told me I had IBS in my 30's. Had a mysterious problem swallowing this past summer, and pain in my ear. New MD said, I had an ear infection, and my throat was fine. I was also having reflux. Ten days and minus six pounds later. My MD didn't have an answer. I suggested Celiac. My IGA panel was normal, so no scope was warranted. I was on a low gluten diet at the time, mostly because bread and past was making me gag. I have Vit D deficiency (new that) and border line low Iron (MCV). MD suggested a gluten-free diet. I avoided all grains at first, just because I was too sick to cook. I felt great, Eczema went away, Keritosis Pilars got smooth, no digestive symptoms. I ate raw broccoli, carrots and cauliflower for days and didn't have any noticeable gas.  Imagine that! Early on, I ate a handful of goldfish crackers at work by mistake. It seemed like a score, such a giant bag. I grabbed a cup to snack on them later at my desk. Two hours after consumption, I thought I was going to explode. After the following three days of bloat, I felt like I had been kicked in the stomach.

 

Not sure where to go from here. The diet is a challenge to learn. 

 

Advice? Thoughts? Comments?