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

Decreased folds in duodenum endoscopy


kkgirl

Recommended Posts

kkgirl Contributor

So I have been gluten free for 6 years because it made me barf and very sick..... the doctors then just found the cause and said I was gluten intolerance. They did not run any tests at all but I responded very well to the gluten-free diet up until 6 months ago I became getting sick again. Dairy and fructose seem to be the trigger foods I think but the tests for them were negative.... bring on gluten-free for so long my doctor knew test won't be a 100% diagnosed because I have ate it in 6yrs.. 

 

 

 

The endoscopy showed I decreased  folds in my duodenum but won't my vili be fine since I haven't ate it.... I just want to figure out the problem.... 

 

What causes decreased folds? 


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

First, I want to hare my tale.   I got sick last summer.  Abdominal pain, vomiting, hives, rashes (not DH), passing out, itching even without a rash), lost my abilty to consume lactose, pretty much anything I ate hurt to digest.  I was a mess.  I suspected gluten, but how?  My hubby did not get glutened.  I have been keeping not just me, but him safe (15 years for him).  I knew the gluten-free diet inside and out.   I suspected a glutening but wasn't sure that it really was gluten.  I rarely eat out (and did not then since I was going on vacation to my parent's house and I would not take the risk of being ill on the plane.) 

My symptoms were severe.  Weird because I presented with anemia and no gut issues when I was initially diagnosed.   My GI suspected SIBO, but I asked for him to run the celiac panel to rule out gluten as the culprit.    Yep, I was glutened.  My anitbodies were off the chart!  But what got me?  Something that my hubby never had.  That would be one product and one prescription.  I can tell you that I am not going to test them out to detemine which one got me.  Both did not have gluten ingredients.  The prescription drug was confirmed by me when I called the manufacturer.  I decided to never consume those two items again.  Maybe they were mis-labeled.  Maybe cross contamination occurred.  Who knows?  

It took me three months to heal.  Another three to regain lost weight and for those rashes and hives to calm down.  

I know you said you have been gluten free, but really check.  

Decreased folds is associated with celiac disease.  Consider asking for a celiac blood panel even though you think you have been gluten free.  

kkgirl Contributor

I had the blood test done years ago and it was negative. And they said it was just gluten intolerance so I never worried about cross contamination and all that. In a way I'm hoping something will show up in my biopsies so I will watch the cross contamination and all that of it truly have celiac. I never because sick from it.. but when I do have a bite of something with gluten I'm sick..

So I'm not sure what's is going on been trying to figure it out for the last 6 months..... can the flu cause decreased folds? I haven't had the flu but it's a thought. Or sibo?  They tested me for sibo but it was negative 

 

 

 

I'm starting to get the impression  that this is all in my head 

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,725
    • Most Online (within 30 mins)
      7,748

    Kirk lewis
    Newest Member
    Kirk lewis
    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
      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!
×
×
  • 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.