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Symptoms despite strict gluten-free -- new here


siobhannyc

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siobhannyc Newbie

Hi

I was told I was celiac 12 years ago based on a blood test (never did biopsy, and yes, I know that's the current diagnostic miminum for celiac). In any case, I felt good for a long time but now my gastrointestinal symptoms are back -- they have been for about a year. I went to the GI and she tested me for antibodies thinking I might be accidentally getting glutened on a regular basis. Those tests came back negative. Now she wants me to reintroduce gluten and get the endoscopy.

Honestly, the idea of on purpose eating things that make me feel completely terrible, achy and fatigued is unappealing—just to have a doctor confirm what I already know? But I want to know why I still have symptoms (bloating, mostly, after almost every meal). I don't eat any processed food, I avoid dairy and I cook most of my meals myself. Why would I get bloated from that?

Any feedback would be appreciated!

 


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cyclinglady Grand Master

Can the GI first rule out SIBO, Non-functioning gallbladder, H. Plyori, etc?  Even if you do the gluten challenge and you confirm that you are a celiac, what good is that?  You still have symptoms.  You did have then DGP test, right?  That one seems to better measure gluten in the diet.  

SunshineSometimes Newbie

Hi, I recently had this same issue.  I went gluten free many many years ago and it resolved the vast majority of my symptoms, although my Drs wanted me tested for celiac I always thought it was pointless to go through all that pain.  However as I've gotten older my diarrhea, gas, bloating random infections and brand new bouts of vomitting started coming more and more frequently.  I went to a new Gastro who told me he thought I was celiac, and I was more senitive or less carful then I thought I was being.  My antibody blood work came up negative, so I decided to bight the bullet and do the challenge.  3 days in I broke out in DH which a biopsy confirmed, and so my Gastro bumped my biopsy up to that same week and to my shock after 5-6 years gluten free my intestines were still damaged enough for a positive celiac biopsy, and I also have pre cancer polyps.  Anyway the point of my long story is although I thought the diagnosis was silly before, knowing that my intestines have not healed is priceless information.  I will be starting with a nutritionist, going on the SCD diet and having a follow biopsy in a year.  If your still having symptoms and there's no other reason, you may still have damage also, and it is really worth knowing.  ?    Good luck!!! 

  • 3 weeks later...
jalvarez1010 Newbie

I have been reading a lot about leak gut syndrome which is new to the medical community in the sense that they don't know how to manage it.  If (you are female) make sure to do a yearly pap and uterine check to ensure there is no issues there.  If you are not a female then definitely confirm with an endoscopy if your small intestines are still damaged.  I am looking into doing the leaky gut diet to see if it will help, the book I am reading is "Eat Dirt" by Dr Josh Axe.  Especially since I notice anytime I am exposed to gluten by accident my symptoms are worse each and every time.  I know get severe back and rib cage pain, with bloating, gurgling and diarrhea with severe nausea.  I am willing to try anything and I am now reading this book and applying the diet to see if I can heal my intestinal lining.

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    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
    • Rejoicephd
      @Scott Adams That's actually exactly what I ended up asking for— vodka tonic with Titos.  I saw on their website that Tito's is certified gluten-free (maybe many of the clear vodkas are, I don't know, I just happened to look up Tito's in advance). I should have actually specified the 'splash' though, because I think with the amount of tonic she put in there, it did still end up fairly sweet.  Anyway, I think I've almost got this drink order down!
    • Wends
      Be interesting to see the effects of dairy reintroduction with gluten. As well as milk protein sensitivity in and of itself the casein part particularly has been shown to mimic gluten in about 50% of celiacs. Keep us posted!
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