Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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 we try gluten free?


Ned

Recommended Posts

Ned Newbie

Hi everyone. 

I have just joined as I'm concerned about my 10 year old son. He isn't diagnosed as coeliac - he had 2 blood tests once as a toddler and once aged about 5, both negative (though I don't have actual results). Ever since he was weaned get has had urgency and his stools are generally of "porridge like" consistency. I don't ever recall him doing a "sausage" poo. His nappies we're pretty mucous too, as I recall. It took him til well over 8 to get full control of his bowels and he often gets episodes of diarrhea. Doctors thought it might be overflow constipation but the treatment didn't really help (and he's never had a hard stool!) 

My sister, my cousin, and two of another cousin's children (same side of the family) are coeliac diagnosed, and my dad is undiagnosed but gluten free. Another sister and my dad are hypothyroid.

My son recently got diagnosed with an autoimmune condition called Itp (immune thrombocytopenic purpura) where the spleen attacks platelets and it causes easy bruising, fatigue etc. This is quite rare in his age group (more common in toddlers and adults) and it is more common in coeliac people (though most people with itp are not coeliac). However, as he has been tested and it was negative the doctor dismissed this link.

My son is tall and well built but tires easily and is pale with dark circles under his eyes. He is average weight for his height. I assume he isn't significantly anaemic as they never mentioned this when he was hospitalised with ITP a couple of months ago.

If it were you, would you give gluten free a go? And if so, how long would he need to avoid gluten before we might see a change in his bowel habits?

 

Thanks so much everyone

Ned x


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master
1 hour ago, Ned said:

Hi everyone. 

I have just joined as I'm concerned about my 10 year old son. He isn't diagnosed as coeliac - he had 2 blood tests once as a toddler and once aged about 5, both negative (though I don't have actual results). Ever since he was weaned get has had urgency and his stools are generally of "porridge like" consistency. I don't ever recall him doing a "sausage" poo. His nappies we're pretty mucous too, as I recall. It took him til well over 8 to get full control of his bowels and he often gets episodes of diarrhea. Doctors thought it might be overflow constipation but the treatment didn't really help (and he's never had a hard stool!) 

My sister, my cousin, and two of another cousin's children (same side of the family) are coeliac diagnosed, and my dad is undiagnosed but gluten free. Another sister and my dad are hypothyroid.

My son recently got diagnosed with an autoimmune condition called Itp (immune thrombocytopenic purpura) where the spleen attacks platelets and it causes easy bruising, fatigue etc. This is quite rare in his age group (more common in toddlers and adults) and it is more common in coeliac people (though most people with itp are not coeliac). However, as he has been tested and it was negative the doctor dismissed this link.

My son is tall and well built but tires easily and is pale with dark circles under his eyes. He is average weight for his height. I assume he isn't significantly anaemic as they never mentioned this when he was hospitalised with ITP a couple of months ago.

If it were you, would you give gluten free a go? And if so, how long would he need to avoid gluten before we might see a change in his bowel habits?

 

Thanks so much everyone

Ned x

While you can trial the diet, I would suggest getting copies of his previous celiac testing.  For a while, the screening TTG was most commonly used, but they realized that it does not catch all celiacs (like me and small children).  I found this out when some of my family members were tested and they were negative.  They told me that only the TTG was ordered (one test that catches most and saves money!).  Some 10% of celiac are seronegative (get another opinion from another doctor!)

Celiac experts recommend screening family members every two to three years or sooner if symptoms warrant.  My kid, who does not have celiac, has tested negative.  She will continue to get tested for the rest of her life.  Of course, she could get a genetic test and that could help her to avoid future antibodies testing.  But, we live in the US and are ruled by insurance.   Even though 35% of the population carries he genes that COULD develop into celiac disease, insurance might refuse to insure her (I have personally rejected for health insurance because I had Hashimoto’s Thyroiditis).  

A firm diagnosis can help him later in life or at school, but as a parent, improving my child’s health could trump everything.   

Oh, it can take months or a year for symptoms to improve on the gluten free diet as the learning curve for the diet is steep and there often is collateral damage (e.g. other AI issues, osteoporosis, etc.).  Hard to say as everyone is different.  

ravenwoodglass Mentor

Before you give the diet a good strict try you should get another full celiac panel done. Just because it was negative 5 years ago doesn't mean it will be now.  That said after all celiac related testing is done a strict trial may be a good idea.

Jmg Mentor
2 hours ago, Ned said:

If it were you, would you give gluten free a go?

I'm one of those people that tested negative but still have a significant reaction to gluten. So follow the good advice above, but if and when testing is finished do go ahead and trial the gluten-free diet even if the celiac diagnosis is negative. You could find gluten is a problem for your son.

 

2 hours ago, Ned said:

And if so, how long would he need to avoid gluten before we might see a change in his bowel habits?

Your Transatlantic cousins have a Open Original Shared Link for this kind of question...    In truth its impossible to say. I know I noticed a massive difference within 3 days of changing my diet, but there were changes still going on months after I began. You would be well advised to keep a food journal when making any changes to his diet, but don't cut gluten before you're sure there's no more testing taking place. 

Best of luck to you both :)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,234
    • Most Online (within 30 mins)
      7,748

    JGBJ
    Newest Member
    JGBJ
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      That’s a really insightful observation about antibody testing and the gluten challenge! You’re absolutely right that antibody levels can remain elevated for months or even years after going gluten-free, especially if there’s ongoing cross-contamination or occasional slip-ups. The immune system doesn’t reset overnight—it can take time for antibodies like tTG-IgA to normalize, which is why many doctors recommend waiting at least 6–12 months of strict gluten-free eating before retesting. For someone who’s been gluten-free for less than two years or hasn’t been meticulous about avoiding cross-contact, there’s absolutely a chance they’d still test positive, since even small amounts of gluten can keep antibodies elevated. This is partly why the gluten challenge (where you eat gluten before testing) exists—it’s designed to provoke a measurable immune response in people who’ve been gluten-free long enough for antibodies to drop. But you raise a great point: the challenge isn’t perfect, and false negatives can happen if the timing or amount of gluten isn’t sufficient to trigger a strong antibody response. This is why diagnosis often combines antibody tests with other tools like genetic testing or endoscopy. Your question highlights just how nuanced celiac testing can be! For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:      
    • Betsy Crum
      Thank you for your response! I have considered starting a food diary in the past, I suppose this is as good a time as any to start.  
    • Betsy Crum
      I don't have health insurance so I have never had any testing done. I always thought if I stay away from gluten Ill be fine but I suppose that isn't enough anymore. I will look into getting an allergy test. Thank you for your input! 
    • trents
      I remember reading an article summarizing testing done by Gluten Free Watchdog on several brands of dried lentils. They were all heavily cross contaminated with wheat and the commentary was to the effect that dried lentils in general were the most heavily cross contaminated product category in their testing data base. So, I would definitely not use any dried lentil product that was not tested to be Gluten Free (<20ppm of gluten) or Certified Gluten Free (<10ppm of gluten).
    • Scott Adams
      While spices, lentils, beans and chickpeas are naturally gluten-free, the main concern with any brand is cross-contamination during processing and packaging. Since Suraj doesn't appear to certify their products as gluten-free or use dedicated gluten-free facilities, there is some risk of trace gluten exposure, especially with their corn flour which could be milled on shared equipment with gluten-containing grains. For absolute safety, I'd recommend looking for brands that are certified gluten-free by organizations like GFCO - good options include McCormick for spices, TruRoots or Bob's Red Mill for lentils and beans, and Anthony's for corn flour. That said, if you need to use Suraj products, be sure to carefully check labels for any wheat warnings, thoroughly rinse lentils and beans before cooking, and consider contacting the manufacturer directly to ask about their gluten testing protocols. Many in our community have found that investing in certified gluten-free brands gives them greater peace of mind and helps avoid accidental gluten exposure, especially for higher-risk items like flours.
×
×
  • Create New...