Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Endo/colonoscopy Done


freeme808

Recommended Posts

freeme808 Apprentice

So hallelujah, I've been gluten-free since Friday after my procedures! :) Other than developing a nasty cold that same day, I'm slowly starting to feel better. I already lost 7 lbs of bloat since then-finally looking less "pregnant" and finally starting to experience a little more mental clarity too. 

 

I'm still waiting for my doc to call me back with the biopsy results, which he said I would have heard from him by now...I just figured they are busy and Im not in too much of a rush here...after all- I already went gluten-free. 

 

The only thing he told me on the day of, was that everything seemed to look good- no evidence of Crohn's or Ulcerative Colitis, etc. He also said he didn't see any damage, but we'll wait for the biopsy to come back as far as Celiac goes.

 

My report from that day just says: No gross evidence for inflammatory bowel disease or celiac sprue.

 

I've read a few other posts, where the doc says they can't see any "visual" damage etc, and then the biopsy comes back and there's damage. Anyone else have the same scenario happen to them?

 

 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



BelleVie Enthusiast

From what I understand, celiac damage typically is not visible to the naked eye, so it's quite possible that everything looks dandy at first glance, but could actually be amiss. I'm so glad you don't have Crohn's or any other serious bowel problems! Let us know your results! 

freeme808 Apprentice

Hi Belle, thank you...and me too! Im glad there doesn't seem to be anything else going on. Total peace of mind after months of worry. I'll post the biopsy results as soon as I get them- I'm very curious. The doc also suggested the Fodmop diet to see if maybe those foods are causing problems for me if it's not Celiac. For now though, I'm just going to stick with what I'm doing. Very clean, wholesome food eating. If I still seem to be having problems down the line, then I'll try Fodmop elimination diet. 

0range Apprentice

Hi Belle, thank you...and me too! Im glad there doesn't seem to be anything else going on. Total peace of mind after months of worry. I'll post the biopsy results as soon as I get them- I'm very curious. The doc also suggested the Fodmop diet to see if maybe those foods are causing problems for me if it's not Celiac. For now though, I'm just going to stick with what I'm doing. Very clean, wholesome food eating. If I still seem to be having problems down the line, then I'll try Fodmop elimination diet. 

 

Let me know if you need any help with the Low FODMAP diet at all! I have some recipes and advice I can share :-)

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,012
    • Most Online (within 30 mins)
      7,748

    LilianAlex
    Newest Member
    LilianAlex
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • ShariW
      These look great!  I follow several people who frequently post gluten-free recipes online (plus they sell their cookbooks). "Gluten Free on a Shoestring" and "Erin's Meaningful Eats>"
    • Scott Adams
      Sounds great, we also have lots of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/
    • ShariW
      When I had to go gluten-free, the rest of my family still ate gluten. They still eat regular bread products and crackers, but there are no other gluten-containing foods in the house. I bought a separate toaster that is only used for gluten-free products, and thoroughly cleaned all cookware, dishes and surfaces. We do have to be very careful with cross-contact, for instance when someone else is making a sandwich with wheat bread. Then I went through my cupboards and pantry, I set aside everything else with gluten and gave it away - flour and baking mixes, pasta, etc. So when I cook any recipe that calls for flour (perhaps for thickening) or bread crumbs like Panko, I only use gluten-free. My cupboard now holds gluten-free baking flour, tapioca flour, rice flour, almond flour, gluten-free oats, gluten-free grits, gluten-free cornmeal, and a few gluten-free baking mixes for occasional use. On the odd occasion when we have pasta, it is gluten-free - nobody notices the difference in the "new" lasagna. I have found several good recipes that are gluten-free and everyone loves them. A family favorite is the Tarta de Santiago, a naturally gluten-free treat made with almond flour.
    • Scott Adams
      This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Exactly, everyone with celiac disease technically has an "intolerance" to these: Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Around 9% of celiacs also should avoid oats (but around the time of diagnosis this may be much higher--some will have temporary intolerance): Oats: The prolamin is called avenin. I had to avoid this for 1-2 years after my diagnosis until my gut healed: Corn: The prolamin is called zein. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
×
×
  • Create New...