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New, Waiting On Blood Test Results


Syrena1022

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Syrena1022 Newbie

Hello, I am new here and to the word "celiac" .... I had blood work done today I should have the results sometime tomorrow or wed. I am almost 100% that it will all be negative. Not 1 single person in my family has ever had this. My Aunt has had fibroymialga for years and that is what I was diagnosed with a little over a week ago. I have had this insane pain in my hips and back since I was 11 or so. I have had a huge list of issues all are pretty harmless and could just easily be passed off as a sometimes that happens type thing.

first off I am taking clavaris ( aka accutane ) im on my last month so, some dry itchy spots are not uncommon..... (i was also told that accutane can trigger this into full swing )

I have a rash ( i thought my dog gave me poison oak) its in full bloom here in sunny CA. but, after a weeks worth of prendisione it's not really better except, the patch around my eye. And , I also noticed it was inside my ear, and then I read about how DH  can be on your bottom ....I broke on my bottom weeks ago in what I thought was acne (but, it doesnt really itch) but, its not going away the bumps that heal leave purple marks and new ones pop up. and my ears the past few weeks feel hot, like they are burning. Then when I looked at the tiny insane itchy blisters with clear fluid a light went off.. last summer I had some on my foot. they itched like nothing I ever felt before. I thought I had athletes foot. They went away after a month or 2. but, only on 1 foot. 

What really made me question the gluten was the 5 days i was working on cutting it out. I did DRASTICALLY cut down and the first few days were awful.......then one day I woke up and felt very little back and hip pain....I felt great. So my doc ordered the test told me to keep eating it ...so, I did and holy cow......I felt like someone beat me with a bat and the tummy pain was awful!!!!!!

 

I guess I feel like I have been suffering for so long and no answers to anything....and it could be something as simple as gluten. I just don't feel like im that "lucky" (not that celiac is easy just , a simple blood test is) to figure it out. If it's negative (im sure it is)  I truly feel like I am going to suffer for the rest of my life with this pain. :unsure:  thanks for listing to me rant lol 


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squirmingitch Veteran

IF you have dh (the celiac rash) you should be aware that 60% of the time the celiac blood panel returns a negative. Dermatitis Herpetiformis (dh) is best dx'd by a skin biopsy looking for dh. This is taken on CLEAR skin adjacent to a fresh lesion. You MUST be eating gluten until the testing is complete just like with the blood test. 

Also, when you get your bloods back -- post the results here along with the reference ranges. Many docs do not know to do all 6 of the tests in the celiac blood panel.

 

I saw another thread where you mentioned soy. Soy is safe for celiacs however many of us have problems with soy. i just wanted to make it clear that soy is not gluten.

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    • Aretaeus Cappadocia
      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
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    • trents
      I don't know of a connection. Lots of people who don't have celiac disease/gluten issues get shingles.
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