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

Doc Wants Me To Go To Gi Specialist


lilliexx

Recommended Posts

lilliexx Contributor

I was just wondering if i should even bother going to a GI specialist. My doctor suggested this 2 months ago when i wasnt doing so good and has just now gotten around to the referal. I am now 3 months gluten-free and doing ALOT better. I only now have mild symptoms. I was never diagnosed as celiac ( i tested postive for gluten intolerence only)

I dont want to risk having the specialist put me back on gluten to test for celiac....

what do you guys think...?? Not eating gluten has seemed to help, so should i just stick to this and not go??

thanx>>

lillie


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



Celiac.com Sponsor (A8-M):



3boyzmom Newbie

If you've gone gluten-free then there is nothing for a GI to do for you. They will want to test you and the tests without a gluten challenge will mean nothing.

I'd stay gluten-free! If you feel better being gluten-free then by all means be gluten-free! :)

plantime Contributor

Do you need the test results to feel better about going gluten-free? If you do, then see the gi doc. If you don't, then why waste your money and time?

lilliexx Contributor

thats what i was thinking too.....but then i thought maybe i should make sure i dont have other health issues on top of my gluten intolerence. but i really dont think i do. the glutenfree diet seems to be working.

mommida Enthusiast

Any test the g.i. will do involve a gluten challenge and lots of scopes. They like to put scopes in private places.

If you really think you want to know, try the genetic testing labs. Insurance covered some of the $ 750.00. Mine still came back negative. My daughter's test was positive and we react to the same meals, but I have the skin rash. Any test can have false negatives and false positives.

You have hurt your chances for having any of the gluten challenge tests to work at this point, and I wouldn't do it.

( A gluten challenge for my daughter to have a test landed her in the hospital for dehydration.)

Good luck with your decision.

Laura

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,776
    • Most Online (within 30 mins)
      7,748

    peskywabbit
    Newest Member
    peskywabbit
    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
      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
      As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says  everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. 
    • Scott Adams
      While hypoglycemia isn't a direct, classic symptom of celiac disease, it's something that some individuals with well-managed celiac disease report, and there may be a few plausible explanations for why the two could be connected. The most common theory involves continued damage to the gut lining or nutrient deficiencies (like chromium or magnesium) that can impair the body's ability to regulate blood sugar effectively, even after gluten is removed. Another possibility is delayed stomach emptying (gastroparesis) or issues with the hormones that manage blood sugar release, like glucagon. Since your doctors are puzzled, it may be worth discussing these specific mechanisms with a gastroenterologist or endocrinologist. You are certainly not alone in experiencing this puzzling complication, and it highlights how celiac disease can have long-term metabolic effects beyond the digestive tract.
    • trents
      Paracetamol, aka, acetaminophen (Tylenol) just does not do anything for me as far as pain relief. It does help with fevers, though.
×
×
  • 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.