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Celiac Disease Pre-Diagnosis, Testing & Symptoms
If you haven't yet been diagnosed this is the place you can discuss your symptoms and any test results that may indicate that you might have the disease.
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Recent Activity
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- Xravith replied to Xravith's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms13Taking Probiotics but Still Getting Sick After Gluten – Advice?
My genetic test results have arrived - I’m homozygous for DQB1*02, meaning I have HLA-DQ2. I’ve read that this is one of the genes most strongly associated with celiac disease, and my symptoms are very clear. I’m relieved that the results finally arrived, as I was getting quite worried since my symptoms have been getting worse. Next step, blood test. ...- advice
- diagnostic
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- dixonpete commented on dixonpete's blog entry in Pete Dixon1Hookworm load planner
One small note for people newer to helminthic therapy — hookworms do not replicate inside the body. They slowly senesce over months and die off naturally. So dosing strategy is basically just balancing how many you add vs how fast they die. That's the entire logic behind this planner. -
- Roses8721 replied to Roses8721's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms2GI DX celiac despite neg serology and no biopsy
Two months. In extreme situations like this where it’s clearly a smoking gun? I’m in LA so went to a very big hospital for pcp and gi and nutritionist -
- rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms4High DGP-A with normal IGA
So far 3 months in - worsening symptoms. I have had the worst constipation in my life and I am primarily eating naturally gluten-free foods like potatoes, eggs, salad with homemade dressing, corn tortillas, etc. I hate gluten-free bread and pasta so I don't eat it. Occasionally I eat gluten-free almond flour crackers. As stated in the post, I don't... -
- rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms4
High DGP-A with normal IGA
As I said, I do not have any vitamin deficiency. I was already tested.
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My genetic test results have arrived - I’m homozygous for DQB1*02, meaning I have HLA-DQ2. I’ve read that this is one of the genes most strongly associated with celiac disease, and my symptoms are very clear. I’m relieved that the results finally arrived, as I was getting quite worried since my symptoms have been getting worse. Next step, blood test. What do these results imply? What should I tell my family? I’m concerned that this genetic predisposition might also affect other family members.
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Two months. In extreme situations like this where it’s clearly a smoking gun? I’m in LA so went to a very big hospital for pcp and gi and nutritionist
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So far 3 months in - worsening symptoms. I have had the worst constipation in my life and I am primarily eating naturally gluten-free foods like potatoes, eggs, salad with homemade dressing, corn tortillas, etc. I hate gluten-free bread and pasta so I don't eat it. Occasionally I eat gluten-free almond flour crackers. As stated in the post, I don't have any vitamin deficiency. I was already tested.
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As I said, I do not have any vitamin deficiency. I was already tested.
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By Wheatwacked · Posted
Talk to your Talk to your provider about testing for vitamin and mineral deficiency. celiac disease causes malabsorption and eventually malnutrition. Especially vitamin D. Having the gallbladder removed seems to be a common step on the way to a Celiac Disease Diagnosis, Gallbladder is a sympton of deficient Choline. Eggs and red meat are the primary source..Choline makes up a majority of the bile salts. The bile gets thick, doesn't get enough into intestine to digest fats well. Can eventually back up into gallbladder, cause gallstones. Without bile, bowel movements can become hard. Try to avoid all processed foods while you are healing, The gluten-free foods are not fortified with vitamins and use various ingredients to mimic fat that bothers many Celiacs. Choose vegatables with low omega 6. Optimum omega 6 to omega 3 ratio is less than 3:1. Wheat flour is 22:1. Grass fed milk is 1:1. Commercial Dairies milk is 5:1. They feed wheat, rye and barley Gluten as part of the food mix.
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