Could I have been misdiagnosed?

[ihavenocluehi]

I've recently been diagnosed with celiac disease after having a blood test taken at my local doctors. I think he said my gluten levels were at 57 or something?? not sure if that means anything or if that's even right. I've had a pretty crappy diet my entire life and I eat little fruit/vegetables and gluten was the main part of my diet. I practically lived on bread. The blood test also showed that I have an iron and calcium deficiency and  that i'm also low on vitam D. I understand that these are some of the symptoms for celiac disease, but i'm wondering if there's a chance that my bad diet could have been the reason for my blood test results. I've never had any problems from eating gluten and it was basically in pretty much everything I ate, so is there a chance that this could have impacted my blood test results. I'm not really sure how this works though so I might just sound like a complete idiot. I still need to have an endoscopy so i'm hoping the results from that will prove that i'm not gluten intolerant, although i'm pretty doubtful that that'll be the case. I just don't want to give up Dominos yknow. 

 

 

[kareng]

3 hours ago, ihavenocluehi said:

I've recently been diagnosed with celiac disease after having a blood test taken at my local doctors. I think he said my gluten levels were at 57 or something?? not sure if that means anything or if that's even right. I've had a pretty crappy diet my entire life and I eat little fruit/vegetables and gluten was the main part of my diet. I practically lived on bread. The blood test also showed that I have an iron and calcium deficiency and  that i'm also low on vitam D. I understand that these are some of the symptoms for celiac disease, but i'm wondering if there's a chance that my bad diet could have been the reason for my blood test results. I've never had any problems from eating gluten and it was basically in pretty much everything I ate, so is there a chance that this could have impacted my blood test results. I'm not really sure how this works though so I might just sound like a complete idiot. I still need to have an endoscopy so i'm hoping the results from that will prove that i'm not gluten intolerant, although i'm pretty doubtful that that'll be the case. I just don't want to give up Dominos yknow. 

 

 

The blood tests are looking for antibodies not the prescence of gluten in your blood.  When a Celiac eats gluten, antibodies are made in the small intestine.  These antibodies start attacking the small intestine instead of the gluten invader.  When you make enough antibodies, they start showing in the blood stream and that is what gives you a positive blood test.   

All your vitamin levels are definitely effected by your crappy diet.  And, with Celiac on top of that, it’s a mess.  

Once you are finished being diagnosed and go gluten-free, you may find that you had symptoms you didn’t attribute to Celiac- headaches, fatigue, numbness, mood issues, etc

[tessa25]

Would need the test name and ranges to know what the 57 means. If it's the standard TTG IGA test and the normal range is less than 20, that's pretty high.  You have to keep eating glutenuntil after the endoscopy so enjoy eating your favorite foods while you can.

I'll give you my current junk food list to help you get started on gluten free.

So here's what I found out regarding food:

Note: insert the words "gluten free" in every item mentioned as some of the companies also sell non gluten free stuff. It's tedious to write that phrase all the time.

Get a chest freezer to store all of your frozen gluten-free foods. Makes things easier.

Bread:
  - Canyon bakehouse without question is the most realistic tasting bread. They have white, fake rye, multigrain and bagels (the bagels are fantastic).
  - Schar baguettes are decent.
  - Katz makes an English muffin that, after toasted, reminds me of a real one provided it has stuff on it like butter. I think that's the brand.
  - Etalia has a good boule if you prefer artisan bread. (Colorado)

Pizza crust:
    - Schar makes a good thick and chewy crust.
    - Udis makes a good thin and crispy crust.
    - Etalia makes a great New York crust. (Colorado)

Pasta:
    - Barilla makes the best pasta. Tastes like normal pasta. Spaghetti cooks the best.
    
Flour:
    - Pamelas all-purpose flour is great for making gravy and batter for fried foods.

Cereal:
    - Envirokidz Gorilla Munch cereal is a yummy equivalent to corn Pops.

Cookies:
    - Goodie Girl mint slims - fantastic girl scout mint cookie equivalent
    - Kinnikinnik makes a decent Oreo equivalent.
    - Kinnikinnik makes a good nilla wafer
    - Mi Del makes a great ginger snap.

Cake:
    - Betty Crocker chocolate cake mix tastes the same, but you have to get the cooking time exactly right. It is a very small window of time. Too long and it's too dry.
    - Udi's blueberry muffins after 8 seconds in the microwave are addicting

Frozen meals:
    - Udi's Chicken Florentine is addictive and Broccoli Kale lasagna is a good white lasagna.

Restaurants (not from personal experience, just from research)
    - Chinese – PF Changs. Employees are supposedly trained in gluten free.
    - Burgers – In N Out. The only thing here that is not gluten free are the buns so it is very easy for them to do gluten free. They are also trained in it. They are only out west. Road Trip!
    - Outback steakhouse. Employees are supposedly trained in gluten free. How good they are depends on where you live.

 

If you are willing to cook from scratch it's fairly easy to make a good gluten free equivalent to your favorite foods.