Jump to content
  • 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):

Blood Transfusion


b.claussen

Recommended Posts

b.claussen Newbie

We are new to the site and have a 24 year old daughter who is mentally challenged who over a year ago was diagnosed as having Celiac. After attempting to be gluten free for over a year, recently she has had severe head pain and she is becoming malnutrised as she has been throwing up alot and of course has diarrhea. A recent trip to the hospital they are suggesting a blood transfusion to raise her hemoglobin which is currently at 6.5. It should be at 12. However they do not know what will happen after a transfusion and what reactions she may have regarding her Celiac condition. (We think we need a Gluten-free donor.) Has anyone ever heard of this or have suggestions? Dehydration has been mention but she has been drinking more water lately, but not as much as we would like. She also has been having trouble going to sleep. Bruce and Caroline


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor
We are new to the site and have a 24 year old daughter who is mentally challenged who over a year ago was diagnosed as having Celiac. After attempting to be gluten free for over a year, recently she has had severe head pain and she is becoming malnutrised as she has been throwing up alot and of course has diarrhea. A recent trip to the hospital they are suggesting a blood transfusion to raise her hemoglobin which is currently at 6.5. It should be at 12. However they do not know what will happen after a transfusion and what reactions she may have regarding her Celiac condition. (We think we need a Gluten-free donor.) Has anyone ever heard of this or have suggestions? Dehydration has been mention but she has been drinking more water lately, but not as much as we would like. She also has been having trouble going to sleep. Bruce and Caroline

Are you sure that they are talking about a transfusion? Could they have said they were going to use an blood iron infusion? That would be where they would use a vein to deliver iron but it doesn't involve using someone else's blood.

You say she is attempting to be gluten free? Does that mean that she is eating risky foods or sometimes cheats? Is she still getting gluten from someplace? Have you checked her meds, toiletries, pet foods, in home CC issues etc? Even an occasional injestion will set her recovery back which will prevent her being able to absorb the things she needs from her food and supplements. I suspect some gluten is sneaking in somewhere leading to the headaches, D and iron deficeincy.

happygirl Collaborator

Celiac does not affect what blood you should receive.

None of the leading Celiac organizations ever discuss this, so its not a concern.

Best of luck!

lovegrov Collaborator

You do not need a gluten-free donor. Makes no difference.

richard

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

    2. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,061
    • Most Online (within 30 mins)
      10,442

    Zuke
    Newest Member
    Zuke
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...