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

Advice Needed, Im Newly Diagnosed


JessicaB

Recommended Posts

JessicaB Explorer

My name is Jessica. I have been through alot since i gave birth to my daughter last year. Since then, which i had a great pregnancy with no problems or sickness, i have had servere stomach pain, bloating etc. I have been to about 5 different doctors and finally

i just got the blood test from my new gastronologist. He was the first one who said that i may have Celiac Disease. I never heard of it. I got my bloodwork back last week and he told me that one of the levels was a 72! Which i think is really high, he said it was. Another level was below normal and he said with those combined that i have celiac disease. I have to get a endoscopy and a biopsy done in January to confirm, but the test said that it is 99% accurate that i have celiac disease. I am worried. I have looked up alot of information but can really use some stories to make me feel like im not alone. Any advice, emails or lists please email me with your stories. Thanks!

lots of luv

jessica

22years old from Maryland


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



Celiac.com Sponsor (A8-M):



Lisa Mentor

Jessica:

Don't worry. Celiac Disease is not a life sentence, it is a life style change. That change in your hand. No pills, no surgery, just simply, a diet change.

I won't elaborate here as there are many on this forum that are about your age and many other who develope Celiac Disease after childbirth.

I'm sure that they will be very helpful to you now.

For now, keep your food intake simple. Search this site for recipies, lotions, lipstick, shampoos (that can get in your mouth)

This is a time to study this site and ask as many questions of us as you need. There is a national phrase that is often used, "Celiacs Helping Celiacs".

There is most definately a time to adjust with many emotions, but we are here to help. All you need to do is ask.

Other relies will come.

Best of luck

Lisa B.

traveljunkie Rookie

Hello Jessica, and Welcome!! :)

I became gluten intolerant after taking antibiotics in Feb of this year, and like you I had never heard of celiac or gluten. Now with many months of research, and a gluten free diet, I have never felt better. I look back on all the health issues I've had in the past, and can see a pattern that probably was brought on by gluten. I've had on and off diarrhea or constipation, rashes, joint aches, etc., and I believe the antibiotics just pushed my body to it's limits.

I had blood tests done, and they came back negative. I had been gluten free for months, so it was probably false negative. I have tested positive through enterolab, but regardless of those results, I would have remained gluten free anyway. I did find the diet limiting in the beginning, but now it's just natural to me.

I'm not sure where you live, but most health stores and bigger grocery chains, sell gluten free foods. There are also great online stores that ship right to your door. I do alot of my shopping that way. It'll become easier for you as you learn more. This forum is great, just type in the search, for any topic you want info on.

Don't worry, like the other post said it's just a dietary change, you'll be fine.

Charlene :)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,443
    • Most Online (within 30 mins)
      7,748

    Nannie J
    Newest Member
    Nannie J
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      This is an older article, but still helpful:  
    • cristiana
      It's strange because I'm pretty sure not too long ago I picked up a loaf of bread with B vitamins, but I can't find a single one now.  Probably cutbacks, everyone's trying to save money now!
    • Scott Adams
      Eating grains typically depletes certain B vitamins, so I'm not sure why they decided to fortify with calcium and iron, but hopefully we'll see more B vitamin fortification in gluten-free products going forward.
    • Rogol72
      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
×
×
  • 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.