Jump to content
  • 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

The Run Around...


JesikaBeth

Recommended Posts

JesikaBeth Contributor

Hello everyone. I thought I'd come here for support, as I'm very frustrated.

 

I'm a 33 y/o female with Diabetes type 2, Hashimotos Thyroiditis, and Fibromyalgia. I am also a recovered Bulimic. I struggled with Bulimia for 12 years, and have been recovered for almost 8 years now.

 

5 ish years ago I was having horrible GI problems and my fibromyalgia symptoms were a mess.

 

I went to the doctor who diagnosed me with severe GERD. I was put on 30mg of Prevacid a day.  I was also having horrible stomach burning, intermittant diarrhea and constipation, etc.  I wound up having a colonoscopy, which turned out negative.  At my begging, I asked for a Celiac pannel (to which he poo poo'd and said he didn't believe I had celiac, but to appease me he'd do the pannel.)  The pannel came back abnormal, but he said again he didn't believe it was celiac but perhaps just some gluten sensitivity and I did not have to go gluten free.

 

Fast forward 5 years later, I have since been diagnosed with Diabetes type II and Hashimotos Thyroiditis (I had the fibromyalgia diagnosis back then.)

 

I am still having all the GI symptoms I had back then, but much worse. I saw a new GP, who is sending me to a new GI for an endoscopy consult.

 

Needless to say, I'm nervous and frustrated.  A] I've never had an endoscopy or biopsy. B] I'm going to be livid and let down if I infact do have Celiac Disease, and went through all of this for a doctor who wouldn't listen to me (... and why do a colonoscopy??? I have since learned that's not how you diagnose anything regarding to Celiac disease)

 

Plus, having Diabetes I'm now a bit unsure how to handle all of this.  I am so so versed in gluten free eating (with the exception of spices and such that have gluten in them)

 

I dunno what I'm asking for here, just maybe some support - personal stories - experiences, etc.

 

Thanks, everyone.


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



Celiac.com Sponsor (A8-M):



powerofpositivethinking Community Regular

here's my first suggestion...call that old GI doctor and get a copy of all test results!!

 

i'm curious, did you develop diabetes before or after your first GI visit?  AI diseases like to have a buddy  :(

 

I'm glad you saw a new GP.  When is your new GI consult?

 

here's an interesting abstract from pubmed  Open Original Shared Link

 

sorry this is so choppy, I'm on a bit of a time crunch.

 

Keep eating gluten until all testing is complete, and here some information on the blood testing for celiac with newer tests that were probably not available your first testing 

 

Comprehensive Celiac Panel:

DGP iga/igg

ttg iga/igg

EMA

Total iga serum-this is a control test to make sure you make enough iga to validate the other testing

check out page 12 in this report for testing information:

Open Original Shared Link

 

Hope you feel better soon!

JesikaBeth Contributor

I developed pre-diabetes & fibromyalgia before hand, and Hashimotos after. Thanks for the information. My consult is on October 30th.

Kassia Newbie

My route to a gluten-free world started at severe acid reflux. While my doctor says it's celiac based on the blood test, my endoscopy was negative. Still, can't argue with results...including the blissful lack of acid reflux attacks. Your life sounds a bit like mine, except my doctor finally had a lightbulb moment when it came to testing for celiac. I personally call what I have non-celiac gluten intolerance, but it just doesn't matter. I know how to keep myself healthy.

 

Here's hoping your new doctor is more focused -- and please remember that awareness of celiac and other gluten-related syndromes is much higher than it was five years ago. This is a very good thing for people like us.

JesikaBeth Contributor

Thanks, Kassia. My new GP wanted me to see this new GI doc, although my new GP mentioned an endoscopy he didn't mention anything of celiac. When I see the new GI doctor on the 30th, I'm going to be thorough with my history in regards to Celiac testing, the colonoscopy, and my past and current symptoms. I'm glad to hear there is more awareness now, as compared to 5 years ago. Even if I do test negative for Celiac through the endoscopy, I obviously have some type of non celiac gluten intolerance (I would assume) due to my abnormal celiac pannel (???)

 

I'm just ready for some answers, and ready to feel better... Ya know?

 

Thanks again :)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,439
    • Most Online (within 30 mins)
      7,748

    AGordon410
    Newest Member
    AGordon410
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Thank you so much for sharing your story with such honesty and detail. Please know that you are not alone in this struggle, and your experience, while incredibly challenging, is more common than those "gluten-free miracle" stories on social media would have you believe. It's completely understandable to feel isolated, but your diligence in tracking your symptoms, following up with scopes, and working with professionals is truly commendable. It's encouraging that your villi have healed, which proves you are successfully avoiding the large-scale damage of gluten; however, it's clear your immune system remains in a heightened state of alert. Your intense reaction to the quinoa flakes is a classic sign of this hypersensitivity. Given the reputable brand, it's highly unlikely to be gluten cross-contact. It's much more probable that you are reacting to the quinoa itself—perhaps due to a separate intolerance, its saponin content (which can irritate some sensitive guts), or cross-reactivity, where your immune system mistakes similar protein structures for gluten. Your nutritionist's plan for a simplified, grain-free (except rice) baseline is an excellent strategy. The goal is to calm your nervous and immune systems down completely before slowly testing individual foods, like avocado or even quinoa in its whole form, to identify the true triggers. Remember, healing from years of damage takes time, and setbacks are part of the journey. Be kind to yourself; you are doing everything right by continuing to investigate and advocate for your health. Your path to feeling better may be more complex, but it is absolutely valid.
    • Scott Adams
      When you are first diagnosed it is very normal to feel overwhelmed and depressed about the vast dietary changes that a 100% gluten-free diet entails. 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. There are a couple of things that can help you feel like you have "regained control," and the two that I recommend are learning to read ingredient labels so that you can shop with confidence, and the other is learning to become a good cook (if you aren't already). If you can master these two, then you have regained control of your diet, and can eat safely and recover. To help this site has extensive recipes and cooking sections: https://www.celiac.com/celiac-disease/gluten-free-recipes/ https://www.celiac.com/celiac-disease/gluten-free-cooking/ The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.        
    • Scott Adams
      Thanks for sharing this! Bread machines are still the way to go if you want outstanding gluten-free breads.
    • Scott Adams
      What you've described is every celiac's nightmare, and it's very frustrating to be failed by a product that was specifically labeled as safe. It would be great to know which product it was so others here can be warned. Six weeks of inadvertent exposure is a significant insult to your system, and it's no wonder that after two weeks you are still feeling the effects. The body, especially the nervous system when dealing with ataxia, needs considerable time to calm the inflammatory response and begin to heal. It's common for a major glutening to take several weeks to even a few months for symptoms to fully resolve, so be patient and gentle with yourself—you are on the right track. The anxiety and panic are also a very real, physiological part of the reaction for many of us, compounding the feeling of helplessness. What you're feeling is not a step back to your pre-diagnosis state; it's a severe but temporary flare. Focus intensely on the basics now: rest, hydration, and simple, whole foods. You have not undone all your progress. Your body remembers how to heal; it just needs time and a safe environment to do so. You are not alone in this.
    • lmemsm
      Thank you for mentioning that.  My main reaction to gluten seems to be related to the skin and breaking out.  So, I'll definitely take that under consideration when trying to figure out how to better supplement calcium.  I'm trying to use lower oxalate and lower histamine greens like broccoli, baby bok choi, collards and Lacinto kale.  Recently, I've been getting migraine reactions to spinach, possibly from the histamine.  I do use Malabar spinach (not related to spinach) but only a leaf or two in foods and I don't think it has a high calcium content.  I should check into longevity spinach and Moringa again.  Some gardeners in our area grow them.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.