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

New Diagnosis


tlison2

Recommended Posts

tlison2 Newbie

Hi. Had endo and colonoscopy 2 wks ago for something else.  Showed Celiac on biopsies. Dr sent me for bloodwork and told me to start gluten-free now. 

Wondering if bloodwork comes in negative if things could change. Seeing her again Wednesday. Nurse said it’s not likely to change as biopsy says Celiac, and we will prioritize the Celiac then worry about the other stuff when I see doctor. 

Just curious. Thanks for any input.


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



Celiac.com Sponsor (A8-M):



Judy3 Contributor

I highly doubt that the diagnosis will changed based on the blood work.   They've already diagnosed with biopsy which is the 'gold standard'.   My blood work was negative as I was too sick to eat much but my genetic testing and the endo biopsy proved Celiac.    Gluten free 7 yrs here.   

Victoria1234 Experienced

It probably won't change either way the blood work goes. The endo is the gold standard of celiac dx. 

Do you have any symptoms? 

And welcome! We are a great group of people, albeit a bit slow on weekends. 

Feel free to ask away, and post your test results if you need help :)

Ennis-TX Grand Master

Welcome, you probably need to check out the newbie 101 section, there is a bit of a change, and clean out phase but pretty easy. It might seem a bit overwhelming at first but quickly becomes second nature to check labels, and stick to certain products. Few other limitations but you learn and adapt and just have to do some things differently. We do suggest a whole foods only diet at first to boost healing. We also suggest dropping dairy and oats for the first few months. So if you had any other symptoms we can help you out with. Many are nutrient deficiency related, some you might not even notice as they have been your "normal" for so long. But you will find a new life opening up as you heal.

Few helpful links
https://www.celiac.com/forums/topic/91878-newbie-info-101/
https://www.celiac.com/forums/topic/119661-gluten-free-food-alternative-list-2017/

cyclinglady Grand Master

Even if your complete blood panel (TTG, DGP and EMA) is negative, that does not mean that you do not have Celiac disease as some 10% of celiacs are seronegative.  Trialing the diet will help confirm a diagnosis.  Your doctor may order a genetic test.  There are other things that can cause villi damage: 

Open Original Shared Link

 

tlison2 Newbie

Thank you for replies. Most of our food is okay already, but I cleaned out flours, spice blends, etc, checked all labels. Restocked almost all of that. Loaded up my normal go to fruits/veggies and located gluten-free bread, breakfast, lunch, dinner, and snacks to help until I get the hang of different flours, bread and sauces. 

I do have diverticulosis, gastritis, reflux, possibly an ulcer to contend with. Some polyps and lipomas removed. Chronic complex migraine, hair loss, and osteoporosis. Might be better if I could sleep at night, but I sleep better during the day. I’m a hot mess right now. 

A few days in, and I do feel a little bit better. Not much pep yet but not in fetal position or running to bathroom either. 

Its a little overwhelming!

Thank you again!

 

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - ShariW replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

    2. - Scott Adams replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

    3. - Scott Adams replied to Jmartes71's topic in Publications & Publicity
      1

      Today Dec15 2025

    4. - Flash1970 commented on Scott Adams's article in Skin Problems and Celiac Disease
      1

      Celiac Disease and Skin Disorders: Exploring a Genetic Connection

    5. - Flash1970 commented on Scott Adams's article in Winter 2026 Issue
      1

      Gut Healing After a Celiac Diagnosis: What Science Says About Recovery Time (+Video)

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,689
    • Most Online (within 30 mins)
      7,748

    EndlessSummer
    Newest Member
    EndlessSummer
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • ShariW
      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
    • Scott Adams
    • jenniber
      thank you Scott! This is very helpful. I have a message out to my doctor and i think this guide will help me interpret the results! its very thorough. 
×
×
  • 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.