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

Lots of different symptoms. Worried


Sophie mads

Recommended Posts

Sophie mads Newbie

Hi. My son is 26 and has been really ill for about two months now. He has lost a lot of weight,  numbness in his face and arms, fatigue, aching joints to the point where he has no energy and sometimes can't put one foot infant of another. He's not sleeping, waking up early hours. He was tested for diabetes. Results negative but now he has been diagnosed with vitamin d deficiency.  On a 8 week course of vitamins. He doesn't feel any better for them. Sweating one minute and cold the next. The worst thing is he is suffering from excruciating headaches, worse in the evening and early morning. And for the past 5 weeks,  Every 2 or 3 days, he is violently sick in the early hours of the morning along with these headaches. He is just not very well at all, and I am really worried about him. He is normally a healthy bloke. He has just had a blood test for celiac disease and is waiting for results. Just want to know if it could be this. At least then, I would know what was the matter with him. Thank you. 

 

 


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



Celiac.com Sponsor (A8-M):



GFinDC Veteran

Hi Sophie,

There are 300 symptoms possible with celiac disease, so it is really hard to identify it by symptoms alone.  The most easily recognized symptoms are digestive issues, but there are many that have nothing to do with the digestive system.  One condition associated with celiac disease is gluten ataxia, which could explain his headaches.  It is important to keep eating gluten throughout the testing process though, as the test results depend on the antibodies showing up in the bloodstream.  He may be able to reduce his gluten eating some though, to say 1 or 2 slices of bread a day.  That should still give him sufficient antibodies to show up on the tests.  His doctor should be consulted before changing his diet though.  I'm just thinking it might reduce the headaches if they are gluten related.

The usual testing process is blood antibodies first and then and endoscopy later to take 4 to 6 biopsy samples of the small intestine.

Intermittent diahrea and constiptation are classic symptoms though.

 

Jmg Mentor
16 hours ago, Sophie mads said:

Hi. My son is 26 and has been really ill for about two months now. He has lost a lot of weight,  numbness in his face and arms, fatigue, aching joints to the point where he has no energy and sometimes can't put one foot infant of another. He's not sleeping, waking up early hours. He was tested for diabetes. Results negative but now he has been diagnosed with vitamin d deficiency.  On a 8 week course of vitamins. He doesn't feel any better for them. Sweating one minute and cold the next. The worst thing is he is suffering from excruciating headaches, worse in the evening and early morning. And for the past 5 weeks,  Every 2 or 3 days, he is violently sick in the early hours of the morning along with these headaches. He is just not very well at all, and I am really worried about him. He is normally a healthy bloke. He has just had a blood test for celiac disease and is waiting for results. Just want to know if it could be this. At least then, I would know what was the matter with him. Thank you. 

 

 

If the tests come back negative and the doctors have finished any celiac diagnosis then your son can still give the gluten free diet a try. I test negative on blood and endoscopy, but I still had a positive reaction to going gluten free with the lifting or easing of multiple symptoms. He shouldn't cut gluten out however until the diagnostic process is done, something to discuss with the dr.

In the meantime, why not see if your son would start keeping a food diary? Just noting down what and when he eats and how he feels. If diet is related to his condition then a diary like this can be a very powerful diagnostic tool.

Good luck to him and you both!

 

 

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,741
    • Most Online (within 30 mins)
      7,748

    Kaz 1
    Newest Member
    Kaz 1
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • 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.
×
×
  • 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.