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Newly Diagnosed, Looking For An Md In Slc, Utah

KimmyJ

By KimmyJ
in Doctors

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KimmyJ Rookie
KimmyJ
Posted

Hi everyone!

I was just diagnosed with DH after having this misdiagnosed rash for almost 5 years now. It disappeared while I was pregnant and came back postpartum with a vengence, until I finally decided I needed to see another doctor about it, because I was convinced that it was not just eczema like a previous MD had said. I did a little research of my own before going to the doctor and found some info about DH that perfectly described what I was suffering through. So in short, I went in to a walk-in clinic up in Calgary, Canada and insisted on a skin biopsy and the blood work to test for Celiac. It all came back positive, so here I am, newly gluten-free without much of a support group. Anyhow, I am only in Canada temporarily, I'm staying with family here while my husband is in Iraq, and I will be headed back to SLC soon and I really need a doctor in that area who will be open and willing to work this through with me. Any suggestions would be much appreciated! TIA!

  • 2 weeks later...
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Bananna Newbie
Bananna
Posted

Some great gastroenterologists would be Dr. Dan Jackson and Dr. Janet Harnsberger. I go to a great Naturopathic doctor named Dr. Todd Cameron. Good luck!

Sweetfudge Community Regular
Sweetfudge
Posted
Some great gastroenterologists would be Dr. Dan Jackson and Dr. Janet Harnsberger. I go to a great Naturopathic doctor named Dr. Todd Cameron. Good luck!

where are these doctors located?

i also am looking for a new gastro. anyone know who in the SLC/Provo area is good?

Reader Newbie
Reader
Posted

Dr Jackson and Dr Harnsberger are both fantastic, however they are pediatricians.

Dr Ann Richards on 2000 S. 900 E. in SLC knows celiac disease.

CCM Rookie
CCM
Posted

These names are great to start with. Let's hope a few more surface here, I am also transitioning to gluten-free in the SLC area and am having a hard time finding doctors who get it.

Tephie Apprentice
Tephie
Posted

A few months back at the SL GIG meeting a Dr. Karnam (I think that was how you spelled it) from the Provo area spoke to the group. He seemed extremely knowledgeable about Celiac disease. I live in the SLC area and thought about driving down to see him, haven't done it yet.

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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