Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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 Celiac.com!
    eNewsletter
    Donate

Glad I Found The Boards! Any Help Would Be Great.


daron5780

Recommended Posts

daron5780 Newbie

hello,

so many queistions!im glad to have found this board.

i recently went to my doc wanting to be checked out for three things; candida, parasites, and gluten intolerance. he was quick to rule out the first two, but had sent me for bloodwork for celiac disease. this was on a monday, but i had already started eating dairy-gluten-sugar free for 2-3 days. so i got my bloodwork that morning done, and had just recieved word now (a week later) that it was negative. i fugred it would be, after reading that it may not show up if you have stopped gluten. Is this true?

I am not one that has stomach problems, everything is mostly in my head or physical. i am 27, and for most of my life i have had a down, not really with it depressed feeling, tired, weak, achy body/joints, get sick or injured easily, social anxiety, concentration/focus is not on, and irritable, vitamins dont work. i feel like i am suffering. i have been diagnosed with add and social anxiety, but i dont think its that. i have a hunch that it is gluten allergy. even things such as dehydration( i crave cold drinks often), strong food cravings, lumbar pain, night blindness, and i also read your bones can become weaker ( i seem to always get contusions from rollerhockey) are symptoms i suffer from. also, i seem to have problems with having to urinate badly throughout the night, but this is not explained by anything i have read...so if you get this too, please let me know!

so after research, i stopped eating dairy, sugar, gluten. i really started to feel really good;' something good was happening, or about to happen. one day, i totally did not feel good. i think you call it "glutened". i found out the next day that my mother had used flour for a gravy the previous night. i really felt terrible. but at least i was learning. a day later, still feeling terrible, i had some soup, thought nothing of it. until i found out the next day the soup contained chicken stock whch contained gluten. this was 4 days ago, and i feel horrible. for some reason, my throat is so sore and dry. my head feels like a mess; like i got hit by a truck. feeling drunk almost.

i was hoping i could get an opinion. should i get bloodwork redone by my regular doctor? should i eat gluten before i redo my bloodwork? or should i see a GI doc? i have a feeling i am onto something; i am not functioning 100% by any means, maybe like 50-60%. my mother had bad stomach problems, and my grandmother, who passed away recently, was known for being a hypochondriac all her life. i want to find the problem. i know that it is not in my head and that something is wrong, and would like to lead a normal life.

thanks for any help in advance!!!

-dave

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



Guest j_mommy

Welcome Dave!!!!

You have to be eating gluten for the tests to be correct! I would eat gluten for a couple of weeks and then have them redone since you have not been off gluten that long.

Some are advocates for just teh dietary response and if you are ok with that....then just go gluten free now! I wanted teh testing done so I did it...you could also ask for a biopsy!

Another option is to see if you have an allergy and not celiac....they can do a simple test to find that out and you don't have to be eating gluten for that....but you'd wnat to see an allergist for that! That test will not determine celiac as it's not an allergy!

Good Luck to you!

Link to comment
Share on other sites
daron5780 Newbie

yes, i was wrong in calling celiac an allergy. thank you for replying, i will definitely consider your suggestions! i would really hate to go back on the gluten, but i would like an official diagnosis...

Link to comment
Share on other sites
Guest j_mommy

Yup it won't be fun...not going to lie! But if you want the offical DX then that's the the best way to go! Atleast it was for me!!!

Link to comment
Share on other sites
gfpaperdoll Rookie

You can also test thru enterolab.com & not have to go back on the gluten.

I have a friend that gets a cough from gluten & her throat swells up. It is good to go out to eat with her, because one bite & she can tell if it contains gluten, I do not think she even has to swallow... she also cannot tolerate dairy. I think that she has a wheat allergy in addition to a gluten problem. You can have both...

Link to comment
Share on other sites

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      121,031
    • Most Online (within 30 mins)
      7,748

    Shearina
    Newest Member
    Shearina
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Bev in Milw
      Checkouts gluten-free recipes at twww.redstaryeast.com We tried a bread machine years ago and weren’t happy with results. Bread machines have pre-set rise & bake times.  Unfortunately, the program doesn’t adjust to slight differences when measuring, relative humidity or temperature of ingredients & in kitchens.  Lots of efforts for ONE odd- sized loaf that hard to cut into useable slices.  College-aged son found best use for bread machine was as heavy duty mixer that ‘kept dust in the box.’  He would pre-measure ingredients for 2-3 loaves & use machine mix up individual batches.      Since gluten-free bread needs  to rise only once, each recipe of dough went into a loaf pan. Pans sat counter to rise—time dependent of temp in kitchen. Then, baked in oven until he, not machine, decided it was done.     Took ~10 min extra up front to measure & mix additions but adds nothing to rise & bake times.     Loaves are great for slicing (Slice extra before freezing!). One mess to clean up, saves time & energy since you need to bake  as is half as often (If  you plan to bake lots more than bread, opt for KitchenAid/ heavy duty mixer instead.  Cover with dish towel to capture dust!)     Personally, I’m sure I had as a kid since I’ve never been a fan  of bread. .  Have been wrapping corn tortillas around things for 40+ years.  Can still get a dozen 12-pks of tortillas for same or less than price as 1 load of gluten-free bread. PLUS. the tortillas have more nutrients!         
    • CelestialScribe
      Welcome to the forum. You are lucky because in Korean food, many classic meals such as bibimbap without sauce, barbecue meats and some kinds of soups generally do not have gluten. But it is a good idea to confirm with the restaurant workers for safety reasons. Regarding certain locations, I enjoy going to places such as Plant in Seoul and Sprout in Busan. Moreover, using applications like HappyCow or TripAdvisor can assist you to discover additional choices in the regions you plan to visit. One big tip: it is good to know some important Korean sentences, for example 'I cannot eat gluten' (geulluteuneul meogeul su eopseoyo)  or 'Does this have gluten?' (igeoe neun geulluteuni deureo innayo?) because they can be very helpful. If you are considering getting a local guide, I'd suggest this one https://gowithguide.com/korea They were very helpful when I needed to find places with gluten-free food options because they provide tours tailored to your preferences. Good luck with your travels! 🍻
    • RMJ
      It is concerning.  Unfortunately a lot of doctors don’t know a lot about celiac disease, even some gastroenterologists.  Here is an article for you: Celiac disease and miscarriage I hope you have a successful pregnancy and a healthy baby!
    • Katiec123
      @RMJ   this is really concerning and my GP has said none of this to me! 
    • RMJ
      Undiagnosed (and thus untreated) celiac disease is associated with a higher chance of miscarriage. The downside of continuing to eat gluten now is increased chance of miscarriage. The downside of stopping gluten now and having to restart later to get a clear, official diagnosis is that you might have worse symptoms eating gluten after being gluten free, but it wouldn’t affect your baby. I know which one I would choose!
×
×
  • Create New...