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

Should I get tested for Celiac


coolsam543

Recommended Posts

coolsam543 Newbie

Hey guys. I'm 19 years old and male. In general I'm pretty healthy I guess. I weigh 200 lbs and I have pretty low body fat. The majority of my symptoms began in January 2016. Since January, in general I've felt like crap most of the time. I have diarrhea pretty often, I burp SO MUCH especially late in the day, and I feel bloated a lot. I've also had the worst brain fog of my life and intense headaches everyday. I have such a hard time thinking and making sense of some basic things. I've never thrown up after eating a lot of pasta or bread or pancakes, but I almost always feel nausea. My sleep sucks, and I have a nervous stomach all the time. My heart pounds and it bothers the crap out of me. My emotions have also gotten pretty flat. I honestly I hope have this damned disease so I can finally address my symptoms appropriately. All my doctors say "oh its just anxiety," or "there's probably nothing wrong with you." The only reason I have some doubts that I have celiac is because I hear people saying they had it since they were a kid or that they've been hospitalized and put on feeding tubes and such. Neither of those are true for me. I've lived pretty normally before January 2016, besides some depression. I used to be able to eat so much food it was ridiculous, but now my appetite is really suppressed. Also I feel fatigued all the time, but then at the same time I feel wired up. It's a strange and annoying feeling.

So is it worth it? Should I ask my doctor to order some tests?


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



Celiac.com Sponsor (A8-M):



GFinDC Veteran

Hi coolsam,

Celiac can start at any age.  Symptoms are widely varied among people.  Some people have no GI symptoms at all but they still have celiac disease.

It is certainly possible you have celiac disease or NCGS.  Yes, it makes sense to get tested.  The testing is a blood test first for antibodies.  Then later an endoscopy to check for villi damage.  You need to keep eating gluten (wheat, rye barley) until all testing is done for the test results to be accurate.

Jmg Mentor
15 minutes ago, coolsam543 said:

All my doctors say "oh its just anxiety," or "there's probably nothing wrong with you."

Welcome Sam :)

One thing which I've learned through many wasted years seeking an answer is that doctor's are often not as knowledgeable or even competent as they might be. Don't be afraid of being assertive and standing up for yourself. It may help you to jot down some bullet points in regard to your symptoms in advance of the visit and also have a one or two line sentence that captures your aims, 'to exclude celiac as a potential cause of my symptoms'.

As above, DON'T start changing your diet, it's a mistake too many of us have made and it can make testing far more difficult and less accurate.

Once testing is complete you can still look at diet as a way of changing things whether you're positive for celiac or not. You'll find plenty of support here. 

Best of luck :)

 

Zodi1993 Apprentice

Hey CoolSam,

Your symptoms sound very familiar. My daughter gained the freshman 15 in college and basically could eat non stop. Being a soccer player she had a healthy appetite. Then one day she got food poisoning and that started a downhill spiral of health issues. Chronic diarrhea and brain fog. Her anxiety  was off the charts. Stomache pain that would have her curled up in a ball with a heating pad. She had a colonoscopy, endoscopy (for acid) and lots of blood work. They even did a stool sample and everything came back negative. She had bad acid and lost almost 25 pounds. Finally someone suggested getting tested and her GI doctor said, I can't believe I didn't do it sooner' and yup she tested positive for Celiac Disease.  Fast forward 3 years and she is Gluten Free and gained most of her weight back. This is hard at your age but the sooner you know the better you will feel. Not overnight but usually within 6 months to a year as it differs for everyone. 

You are not alone. ?

Welcome to the forum! 

 

coolsam543 Newbie

Thanks everyone. Got a doctor's appointment coming up Monday!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • 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.