Stupid Question

[Mo92109]

I am confused or at least clueless. I have been seeing a GI Dr. about my "wheat Intolerance" that he (and I) believe is Celiac. I won't go on the Gluten challege, and he doesn't want me to because my initial reaction is classic allergies (sneezing, itchy, etc) and he is afraid of them worsening to a reaction similar to a peanut allergy. But I think I might have more intolerances, sometimes when I KNOW I have been gluten free, I still get symptoms, especially bloating, gas and the big D. Sometimes even itching like an "allergy".

So, my question is, can an allergist test me for food allergies? How do I go about that? Can any allergist doi it? I thought only GI doc's can help, but I have no idea.

Thanks.

[Jen H]

I went to an allergist to be tested for food allergies. The allergist I went to was affiliated with my ENT, for some reason. I was tested for all foods over the period of 3 weeks. I suspected I had a soy intolerance and was always very nauseous. I have an HMO, so I needed to get a referral from my PCP. Perhaps you can ask your PCP more about the testing and whether you'd be a good candidate.

[jerseyangel]

It is possible to have Celiac (or be gluten intolerant) and be allergic to wheat. You need to see an allergist to determine if you are truly allergic to wheat, or any other foods.

[Claire]

I have had many years experience with for intolerance and 'testing'. Tests done by an allergist - i.e. patches and skin pricks are useless in this regard. They are quite accurate for environmental allergiess and may even pick up on absolute good allergies - of the peanut variety. They will not find the intolerances.

Claire

[flagbabyds]

i'm allergic to wheat and have celiac. Your allergist can order bloood test, and then do the skin prick test.

[mouse]

I am also allergic to wheat and have diagnosed Celiac. I have had the pin prick test for allergies and my GP also did a blood test for the major allergens.

[lorka150]

skin prick tests, according to every allergist and doctor i have seen, are only fifty percent effective for foods, but about ninety-eight for nature.