Jump to content
  • 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

Additional Tests / Information Required


Susanwisely

Recommended Posts

Susanwisely Newbie

Hi there.

Ive been gluten-free since October last yr, weigh around 94 lbs mark, very underweight, was very symptomatic pre diagnosis, have a complete burnt out villi and very inflammed gut. My Specialist said it was the worst case he has seen. Since gluten-free its been good, but no weight gain. Dietician has given me Fortisip drinks 3 x per day. Ive gained 8lbs but thats stopped now. Still eating alot of food during the day too. Definitely 100% no gluten getting into the diet.

My Specialist wants me to get another Endoscopy this Thurs coming as my checkup and also a Barium Swallow. Can anybody tell me why I am getting a Barium Swallow? I dont understand the reason behind it?

Can somebody advise if Crohns disease can be picked up in the Endocopy when this is being carried out? The symptoms seem very similar to celiac disease and with my weight loss and being very thin could this be related? Or would this have been picked up by now?


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



Celiac.com Sponsor (A8-M):



dally099 Contributor

hi there, i can totally understand about the weight thing, i got down to 97lbs in jan and im 5'4" tall way to skinny, im up to 107lbs now. my doc told me to eat full fat dairy, cheeze, ice cream everything. as well i started to lift heavier weights and gain some muscle. im a runner so at 97lbs i couldnt work out very well no energy. i dont know what you eat but the celiac diet can be very low in fat and calories so you may have to get creative and find ways to add fat to your diet. red meat is another one, splurge and eat bacon and eggs for breakfast a couple of times a week. now im not saying to eat like this forever god you would die of heart desease but at least till the weights on i have started to go back to lower fat dairy again, and eating more chicken again hopefully i can maintain the weight gain. good luck, looking hollwood skinny is not everything its cracked up to be.

nikki-uk Enthusiast
Hi there.

Ive been gluten-free since October last yr, weigh around 94 lbs mark, very underweight, was very symptomatic pre diagnosis, have a complete burnt out villi and very inflammed gut. My Specialist said it was the worst case he has seen. Since gluten-free its been good, but no weight gain. Dietician has given me Fortisip drinks 3 x per day. Ive gained 8lbs but thats stopped now. Still eating alot of food during the day too. Definitely 100% no gluten getting into the diet.

My Specialist wants me to get another Endoscopy this Thurs coming as my checkup and also a Barium Swallow. Can anybody tell me why I am getting a Barium Swallow? I dont understand the reason behind it?

Can somebody advise if Crohns disease can be picked up in the Endocopy when this is being carried out? The symptoms seem very similar to celiac disease and with my weight loss and being very thin could this be related? Or would this have been picked up by now?

My hubby was seriously underweight at the time of dx (7 and a half st ) and had to have the build up drinks.

He's been gluten-free now for 2and a half yrs now and I would say it took him 18months to get back to a healthy weight.

He's still on the 'slim' side and looses any weight really easy.

It is something he has to keep making an effort at (trying to eat more than he really wants, adding high calorie foods etc)

Keep at it!! - it probably took alot of yrs for your bowel to get that damaged - it's going to take some time to fully repair and you absorb all nutrients :)

It can take an adult up to 2 years for their gut to completely repair.

My hubby also had a barium swallow and this usually picks up stomach ulcers or any damage from reflux.

It's possible it is also a diagnostic tool in dxing Crohns ( I'm not totally sure)

Docs usually also do a 'double ender' (endoscopy and colonoscopy) when looking for Crohns.

ravenwoodglass Mentor

Not much to add but a warning, MOST barium preparations are NOT gluten-free, make absolutely certain that his is before his exam. I just had a CT done which was supposed to include a barium prep. They ended up using a water based solution because none of the barium they had was safe.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,725
    • Most Online (within 30 mins)
      7,748

    Kirk lewis
    Newest Member
    Kirk lewis
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
    • Rejoicephd
      @Scott Adams That's actually exactly what I ended up asking for— vodka tonic with Titos.  I saw on their website that Tito's is certified gluten-free (maybe many of the clear vodkas are, I don't know, I just happened to look up Tito's in advance). I should have actually specified the 'splash' though, because I think with the amount of tonic she put in there, it did still end up fairly sweet.  Anyway, I think I've almost got this drink order down!
    • Wends
      Be interesting to see the effects of dairy reintroduction with gluten. As well as milk protein sensitivity in and of itself the casein part particularly has been shown to mimic gluten in about 50% of celiacs. Keep us posted!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.