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Yay! Doctor Just Called With My 6 Month Results

jkmunchkin

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jkmunchkin Rising Star
jkmunchkin
Posted

I'm so excited right now. My inital numbers 6 months ago where through the roof with total viloscophy. They only did the blood tests (obviously) so I don't know what state my intestine is in yet, but my doctor just called with my blood results after being gluten-free for 6 months, and she said they are almost at a normal level. She said I am doing awesome on the gluten-free diet!!

I am on cloud 9 right now :D

Not that I wasn't completely careful and determined to live a gluten-free lifestyle before, but this is just such positive reinforcement.

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jerseyangel Proficient
jerseyangel
Posted

Jillian--that is great news! :)

happygirl Collaborator
happygirl
Posted

Way to go, girl! I'm proud of you :)

dlp252 Apprentice
dlp252
Posted

Congratulations!!!!!! How exciting!

jenvan Collaborator
jenvan
Posted

Great news--keep it up!

carriecraig Enthusiast
carriecraig
Posted

That's excellent news!

floridanative Community Regular
floridanative
Posted

That is the best news I've heard in a while! Congrats to you that all your hard work paid off. You give people like me (gluten-free for only a week today) hope that this can be done and in the end it will be worth it.

Side note regarding follow up visits regarding progress. My ex GI that called with my results last week said to call in June to schedule another endo in July so see how I'm doing. Well when I spoke to the University of Chicago Celiac Program researcher last week. She told me that another biopsy was now NOT the protocol to check progress on the diet. She said only to get the Celiac panel (blood) test done in six months and if that looked normal, there is no need for a biopsy. Then recheck again once a year after that. Has anyone else heard this? Most posts I've seen relate my exp. which is the get another biopsy in six months.

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jkmunchkin Rising Star
jkmunchkin
Posted
  • Author
That is the best news I've heard in a while! Congrats to you that all your hard work paid off. You give people like me (gluten-free for only a week today) hope that this can be done and in the end it will be worth it.

Side note regarding follow up visits regarding progress. My ex GI that called with my results last week said to call in June to schedule another endo in July so see how I'm doing. Well when I spoke to the University of Chicago Celiac Program researcher last week. She told me that another biopsy was now NOT the protocol to check progress on the diet. She said only to get the Celiac panel (blood) test done in six months and if that looked normal, there is no need for a biopsy. Then recheck again once a year after that. Has anyone else heard this? Most posts I've seen relate my exp. which is the get another biopsy in six months.

Thanks all!!

Floridanative - that all checks out with what I know. I only had the blood tests done which is the norm. at 6 months. They will not do another endoscopy on me for another year to 2 years. U of C is giving you correct info.

AmandaD Community Regular
AmandaD
Posted

Glad to hear that -I'll be going in in about 2 months for my 6 month checkup.

Can I ask how you've done overall - have all symptoms stopped completely for you? Or do you occasionally have gluten slip-ups?

I'm so excited right now. My inital numbers 6 months ago where through the roof with total viloscophy. They only did the blood tests (obviously) so I don't know what state my intestine is in yet, but my doctor just called with my blood results after being gluten-free for 6 months, and she said they are almost at a normal level. She said I am doing awesome on the gluten-free diet!!

I am on cloud 9 right now :D

Not that I wasn't completely careful and determined to live a gluten-free lifestyle before, but this is just such positive reinforcement.

jkmunchkin Rising Star
jkmunchkin
Posted
  • Author
Glad to hear that -I'll be going in in about 2 months for my 6 month checkup.

Can I ask how you've done overall - have all symptoms stopped completely for you? Or do you occasionally have gluten slip-ups?

I've had the occassionally accidental glutenating but I have never purposely cheated if that's what you mean.

I think I've been glutened 3 times since going gluten-free. As a newbie I guess that's not bad for 6 months time, and obviously my blood tests agree :)

julie5914 Contributor
julie5914
Posted

Are you going out to eat any? I am very careful, but my 6 month labs were horrible :(. Congrats to you though. My symptoms are definitely better, so I know it feels good to have progress.

jkmunchkin Rising Star
jkmunchkin
Posted
  • Author
Are you going out to eat any?

Absolutely not!!! I am celebrating tonight with a flourless chocolate souffle that DH is making me. Complete with rasperry sauce and vanilla ice cream

:P

Rachel--24 Collaborator
Rachel--24
Posted

Awesome!!!

So glad you're doing great on the diet. :)

tiredofdoctors Enthusiast
tiredofdoctors
Posted

Congratulations! You must feel GREAT! . . . Lynne

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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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