0
txplowgirl

I'm Back And I Think I'm As Close As I'm Ever Gonna Get To A Dx

Rate this topic

Recommended Posts

Hi everyone, I use to be on here almost everday for a long time but the crazyness of not knowing if I had Celiac or not and my SO not believing it I went back to eating gluten after being gluten free for several years, loosing weight and feeling lots better.

 

Well, since I been here I went back to being sick, gained back all the weight I had lost and have been dx'd with Lupus/Conective Tissue Disease, with Fibro type symptoms, Chronic Fatigue Syndrome, Rynauds Syndrome, Degenerative Disc Disease, Endometriosis, Chronic Anemia and the really big one Severe Erosive Gastritis.

 

Here a while back I kept getting sicker and sicker and I wound up in the hospital with a Lupus/Connective Tissue Disease flare and I had lost so much blood that I wound up needing a blood transfusion.

 

While I was in they wanted to track down the bleeding so my dr contacted the hospitals gastro dr and he came in to talk with me and since he was going to do a Endo and Colonosopy on me I asked him to take enough biopsies to check for Celiac disease. I told him that I definetly had symptoms of when I ate gluten but that none of the blood tests showed I had it, So he said he would check.

 

Well, this is what my official paperwork says.

 

Gastric Antral Biopsies:

     Superficial fragments of gastric antral mucosa with severe hemorragic erosive gastritis and vascular congestion.

      Negative for tumor, Immunohistochemical stain for Helicobater negative.

      Several biopsies taken shows villi has slight blunting which is indicative of mild gluten sensitivity.

 

That's it. So, for the old timers here. SHould I consider this Celiac Disease? When I talked to the gastro dr he was like the villi wasn't destroyed so I don't consider you to have Ciliac. But until you get your gastritis under control I would avoid gluten if I were you. Arrggghhh!

  Just frustrating but I guess I need to be gluten free no matter who gives me crap about it.

 

Guess I need to redo my signature post down below.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Grrr, Kareng,

 

That just kind irritated me just a bit more. The first 1 seemed to go a good way towards being Celiac and the second just blew it out of the water because it could be something else. :wacko:  But the 1 thing that sticks out is my immune system. Lupus, Connective Tissue Disease, Rynauds and other stems from immune problems plus gastro problems.

 

Geeze Louise, I need to be gluten-free but it's gotten to be such a darn hassle plus my depression dosen't help matters as well as stressors on top of everything.

 

But do appreciate the help Karen.  Thank you.

Share this post


Link to post
Share on other sites

(hugs) You've dealt with a lot.  :(

 

I would advise you to go gluten-free. You "could" be a celiac, have symptoms, have other autoimmune problems so are more likely to have celiac, and many of the diseases you are dealing with tend to respond positively to a gluten-free diet even when the patient is not a celiac because it can reduce inflammation.

 

You might as well go gluten-free again. I know it's a hassle and can be difficult when you feel so poor, but it could help you feel better withing a few weeks or months.

 

Best wishes.

Share this post


Link to post
Share on other sites

Hi Txplowgirl,

 

Your improvement when gluten-free plus villi blunting sure seem like strong indicators of celiac to me.  Not having total villi destruction as a criteria for celiac is wrong.  The Marsh scale rates villi damage at various levels, and not just as the worst damage.  Your GI doc should be able to tell you your Marsh scale rating.  For that matter, he should give you a copy of the results for your records.  You may need them if you end up going to real gastroenterologist someday.

Share this post


Link to post
Share on other sites
Ads by Google:


.... slight villi blunting....

 

I love these doctors who won't diagnose officially, until you are at least 3/4 dead already.  <_<

Share this post


Link to post
Share on other sites

I love these doctors who won't diagnose officially, until you are at least 3/4 dead already.  <_<

Me too.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   9 Members, 0 Anonymous, 287 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au