Jump to content

  • 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 Our Content
    eNewsletter
    Donate

I Need Some Advice!

Suki

By Suki
in Food Intolerance & Leaky Gut

Recommended Posts

Suki Newbie
Suki
Posted

last summer I had severe diarrhea every day and was diagnosed with ibs. I did some research and cut out wheat from my diet altogether and felt so much better and rarely do I have diarrhea now. HOwever, I've been extremely bloated AND I have an itnestinal protozoa that the doctor doesn't really know much about other than it's hard to get rid of...anyway, I went to a gastro dr. and he totally dismissed my theory that wheat was causing my diarrhea. Now i have the opposite problem. Upon his advice I introduced wheat back into my diet. When I left his office ona Friday afternoon I went to work and ate a cookie. Went home and ate a fiber one bar and for dinner I had some soup that had wheat in it. The next morning I had a bagel andd from that afternoon on for two days I was in gut wrenching pain and could not be far from a toilet all weekend. I knew I was right, so I went back to mydr. and he said " you must have had a bug, it's NOT wheat" He also said that if it were wheat that I would have been born with that problem. I did test negative for celiacs disease by a blood test. I had been eating correctly for 2 - 3 months when I had the blood test. My feeling is that I'm intolerant or allergic to it because I ate a sub 2 days ago just to see one last time if he was right, and of course I was ill with cramping, pain, and diarrhea for almost 2 days. My question is, what test should I take next and what type of doctor would I go to that can tell me if I have an allergy or intolerance to wheat.?

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

Celiac.com Sponsor (A8-M):


CarlaB Enthusiast
CarlaB
Posted

Wheat is difficult to digest for anyone. So, if you have an intestinal protozoa, and conceivably other parasites in your intestines, then wheat definitely could cause symptoms even if you don't have celiac disease. I know that was the case for me.

I would google your parasite and see what herbal remedies for long term are suggested.

I had klebiella and citrobacter bacterias, babesia protozoa, and bartonella bacteria wreaking havoc in my intestines, and once I took care of that, I can now eat anything with no digestive issues. My symptoms looked just like celiac disease.

You might check out the Humaworm thread .... I had a lot of luck with that. I also took Theralac and Ultra Flora probiotics to build up the good stuff.

I did one round of Humaworm, then 90 days later did a second round. I was on Levaquin for 12 weeks for the Bartonella (a tick born infection). For the babesia (also a tick born infection) I took mepron and malarone plus antibiotics. You wouldn't blindly treat bart or babs without a proper Lyme specialist or proper testing.

Did your doctor tell you what kind of protozoa it was?

Nancym Enthusiast
Nancym
Posted

Your doctor is an idiot. Try to find one that isn't so stupid. :)

Blood tests are not always positive when you have celiac disease. You aren't born with it. Sheesh, tell your doctor that he has to read something other than Golfing Digest to stay current with his field.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,243
    • Most Online (within 30 mins)
      7,748
    Maya Baum
    Newest Member
    Maya Baum
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Gluten Free Coffee

      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.