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Diagnosis Positive


Deb Cavanagh

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Deb Cavanagh Newbie

Well I promised I would post regarding my expedition to Children's Hospital in Los Angeles. I have very little positive to say about the office staff so I will keep my mouth shut, but Dr. Pietzak was wonderful once we were able to actually get in front of her. She was a wealth of information, took the time to listen to my daughter's very extensive medical history, all the while my two year old was playing devil child and bouncing off the walls(not the child with celiac disease, she was very well behaved, sat quietly and wolfed down a bag of gluten free pretzels). Anyway, given my daughter's off the charts positives on all the blood tests and her amazing reaction to being on a gluten free diet for over a month Dr. Pietzak felt comfortable officially diagnosing her with celiac disease. We need to get one more blood test to test nutrition levels but we are forgoing the biopsy. So, for anyone in the LA area that is looking for a specialist, I highly recommend Dr. Pietzak, but you need to be pretty tough and persistent to get an appointment in a timely manner. I look forward to learning as much as possible, this forum has been a wealth of information already.

Take care,

deb, mom to a newly diagnosed 7 year old.


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    • trents
      I think cristiana's post is an important contribution to this discussion and reinforces what I said earlier about the anecdotal nature of those reporting they seem to be able to tolerate wheat products in Europe. We need to be careful not to extrapolate from the particular to the general. And as she also implied, not having a discernable reaction to consuming a wheat product made in Europe or made from flour imported from Europe may not equate to "0" intestinal lining harm for those who actually have celiac disease.
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      I agree with you @GlutenFreeChef that you should still react to European flour, so long as it is regular gluten containing flour.  Even if the reaction is not anything you can actually feel, the damage should be going on internally if you do a proper gluten challenge.    My gastroenterologist has told me more than once that he has coeliac patients who report the same as you when visiting France, they can eat French baguette with abandon.  Maybe the variety of wheat the French use could be the explanation for a less marked reaction?  Personally I react horribly to even mild cross contamination in France so I shan't be doing the French baguette test any time soon! 🤣  
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      Thank you. I have been baking and eating bread daily since I got back from Europe. Even making Whole Wheat bread and having a couple slices a day, so my test should be pretty accurate if it is the Gluten.
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