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Treza
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Go to solution Solved by trents,

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Treza Newbie
Treza
Posted

Hi after been told 10 yrs ago i was not coeliac . Yesterday’s it was 100% confirmed through blood test and previous biopsy that i am . What i wanted to know was do many people have the condition without constant symptoms ? As i the only symptom i have is bouts of nausea ? 

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RMJ Mentor
RMJ
Posted

I had few to no symptoms, mainly some nausea. Without symptoms it is silent celiac disease.

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trents Grand Master
trents
Posted
  • Solution

A very common experience, Treza. I was essentially a silent celiac and only diagnosed because of persistently elevated liver enzymes for 13 years leading up to diagnosis. There is much ignorance and outdated knowledge in the medical community, especially among general practitioners concerning the wide range of presentations and symptoms in celiac disease. But I would consider nausea to be a classic symptom and not silent.

Wheatwacked Veteran
Wheatwacked
Posted

There are many non classic symptoms that are caused by Celiac Disease and misdiagnosed as another disease.  And many symptoms we are led to believe are normal part of aging.  Part of the problem is the misguided belief that wheat is essential to health and god given.  

 

knitty kitty Grand Master
knitty kitty
Posted

@Treza,

Welcome to the forum!

Yes, many of us only develop more severe symptoms after years of mild symptoms which often get attributed to other factors and overlooked.  

Do talk to your doctor and nutritionist about supplementing with vitamins and minerals while you are healing.  Subclinical deficiencies can affect your health.  Thiamine Vitamin B 1 helps improve nausea.  Vitamin D, the eight essential B vitamins, and magnesium levels are often low in newly diagnosed Celiacs.

Hope this helps.

Scott Adams Grand Master
Scott Adams
Posted

This article may be helpful:

 

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    • Scott Adams
      Kan-101

      By Scott Adams · Posted

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    • trents
      Is Caputo gluten free flour really free of gluten?

      By trents · Posted

      Welcome to the forum, @Godfather! "Gluten-free" is not the same as zero gluten. The FDA standard for allowing the food industry to us the gluten-free label on a product is that it cannot exceed 20 ppm of gluten. That is safe for most celiacs but not for the subset of celiacs/gltuen sensitive people who are super sensitive. "Gluten-free" wheat starch products have been processed in such a way to remove enough of the protein gluten to comply with the FDA regulation but usually do retain some gluten and we usually get reports from some people on this forum who fall in the more sensitive range that such products cause them to react. Hope this helps. So, you may just have to experiment for yourself.
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      Kan-101

      By trents · Posted

      Here is another one that is currently active. I know someone who has recently signed up to participate in it: https://celiac.org/aspirion-us/
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