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My Blood Test Came Back Normal

Sootie Patches

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Sootie Patches Rookie
Sootie Patches
Posted

I have a question about being wheat intolerant. I have had a miserable time the last 6 months not feeling well. I have been in and out of the ER three times thinking something was wrong with my heart. My heart would race and I would get really naustious. I have done every heart test under the sun and the end result has come out that I am extremely healthy and I am probably suffering from anxiety. That has not sat well with me. I am not going through anything at this point in my life. I meditate and do yoga. I have recently been doing acupuncture to try and get rid of the nausea. 3 different people had recommended to me that I try and cut wheat out of my diet so reluctantly I finally did. I have had the best week not eating wheat. I have not had one bout of nausea. I went in and had a blood test to screen for celiac and I just got the results back and they said that my blood looked great and I am not showing any signs of celiac disease. They also recommended seeing a GI doctor and getting a biopsy done for a more accurate result. Are the symptoms that I mentioned above typical for wheat intolerant people? I have been nausea non stop until I have cut wheat out. Even though the blood test isn't showing any signs of me having a wheat problem could I still? I have been going nuts for the past 6 months trying to play doctor for myself. I really thought wheat was the problem and now I feel set back. Any comments or suggestions would be appreciated. Thank you, Jen

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woolwhippet Explorer
woolwhippet
Posted

Hi Jen, you can still be reacting even with a neg blood test. People here will attest to that. Listen to your body--you are probably right!

Sootie Patches Rookie
Sootie Patches
Posted
  • Author
Hi Jen, you can still be reacting even with a neg blood test. People here will attest to that. Listen to your body--you are probably right!

Thank you for your reassurance and your reply.

Lisa Mentor
Lisa
Posted

Welcome to the forum!

You most certainly could have a wheat allergy or a sensitivity to wheat. Some researchers think that a sensitivity may be a precursor to Celiac Disease. Celiac can have over 200 symtoms. The Celiac Blood Panel is not aways considered 100% accurate. The blood test can rule Celiac in, if possitive; but, it can't rule it out if the tests are negative.

The bottom line here is that you feel better off of wheat products. It's sort of like stopping beating your head against a wall - it feels so good when you stop. :rolleyes:

Your best for a diagnosis either for a wheat allergy or sensitivity is a positive dietary response. And you already know that answer.

This site is a great source of dietary information. Take a walk around

Joe Hoffman Rookie
Joe Hoffman
Posted

My first set of blood work came back negative but I had already started on the diet. My biopsy came back negative and I stopped the diet. My body went into shock after just two days off the diet. Then my second set of blood work came back positive.

I'm new to this Celiac thing,,,,, but my opinion is the diet is by far the best test for Celiac Disease.

I've only been back on the diet for three weeks and I can already see minor improvements.

I am really upset that with all of our Nation's resources, Celiac Disease is still in the dark ages.

Joe

ravenwoodglass Mentor
ravenwoodglass
Posted

Don't trust those blood tests, trust your body. Trusting the blood tests almost killed me. Doctors wouldn't tell me what 'sprue' was, just that I was lucky I didn't have it cause I wouldn't be 'able to eat anything' (a quote from my rheumy). No one bothered to tell me what sprue was or suggest the diet. I would literally be almost dead before an allergist I was bullied into seeing by my PT finally diagnosed me. I was seeing the PT to improve my strength and get in better condition so they could do a GI surgery on me. I never had to walk back through the surgeons door.

Try the diet strictly and make sure you are eliminating gluten and not just wheat. Gluten is also in barley, rye and in almost all oatmeal and hides in a lot of manufactured food. Read all you can here and ask any question you may need to.

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