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Colonoscopy/endoscopy/ultrasound/bloodtest Results


holdthegluten

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holdthegluten Rising Star

I just had a bunch of testing done (as you can see in my topic) and the results were very good. The endoscopy showed that my villi were completely healed (biopsies) and my lymphocyte count was very low (guages inflammation). The colonoscopy revealed a benign polyp that was taken off and everything else was perfect. (no inflammation or anything). The blood test was great and showed a very low ttg count and ema was normal. Everything celiac related was completely normal showing the diet has worked extremely well. The ultrasound showed nothing abnormal (looking at my liver mainly). So far the only findings were a slightly elevated ALT liver enzymes which she will do a liver biopsy if they are still elevated after a year, and i had mild non-specific gastritis (no h. pylori). She did various biopsies and everything looks normal now. My question: Even though everything looks back to normal, why dont i feel as good as i used to?

Why am i more sensitive to certain foods if everything is working properly. Why dont i still have the energy and why do i get bloated and have mild stomach pain sometimes? I still get the stiff neck and head pressure at times when i eat. On an empty stomach I feel a little better usually. What could be causing the gastritis? I eat really clean and healthy. Any thoughts or suggestions please? God Bless!


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ravenwoodglass Mentor

I don't know if my experience is anything like yours but I will relate it just in case. I still had some issues even after having a great recovery with the diet. It turned out to be a sensitivily to soy and casien. I never realized how much soy I was consuming, I virtually replaced the gluten with soy. It is in an awful lot of gluten-free stuff. Once I eliminated the soy I got a great deal of relief from the type of thing that you are experiencing. Something that also helped a great deal was adding a digestive enzyme to my diet. I take on whenever I eat meat or real fatty foods now but when I started I took them with every meal. They helped a great deal.

glutenfreestephie Newbie

i have had recurring gastritis for the last 12 years or so. it flares when i have ton of stress and then i get heartburn and then lots of pain if i don't do something about it sooner than later. i am supposed to be taking prilosec every day, but it is over the counter now and expensive... i cut corners where i can. i have had 2 egd's, alway negative helicobacter. it sure sounds like something else may be going on with you, but i know which myself i am having a hard time getting back to where i consider i should be. i have been feeling bad for the last 12 years, and i think i sort of thought once i finally got diagnosed that i would wake up one day and have energy. hasn't happened yet, but i am holding out hope. good luck.

stephanie

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    • knitty kitty
      You're right, doctors usually only test Vitamin D and B12.  Both are really important, but they're not good indicators of deficiencies in the other B vitamins.  Our bodies are able to store Vitamin B12 and Vitamin D in the liver for up to a year or longer.  The other B vitamins can only be stored for much shorter periods of time.  Pyridoxine B 6 can be stored for several months, but the others only a month or two at the longest.  Thiamine stores can be depleted in as little as three days.  There's no correlation between B12 levels and the other B vitamins' levels.  Blood tests can't measure the amount of vitamins stored inside cells where they are used.  There's disagreement as to what optimal vitamin levels are.  The Recommended Daily Allowance is based on the minimum daily amount needed to prevent disease set back in the forties when people ate a totally different diet and gruesome experiments were done on people.  Folate  requirements had to be updated in the nineties after spina bifida increased and synthetic folic acid was mandated to be added to grain products.  Vitamin D requirements have been updated only in the past few years.   Doctors aren't required to take as many hours of nutritional education as in the past.  They're educated in learning institutions funded by pharmaceutical corporations.  Natural substances like vitamins can't be patented, so there's more money to be made prescribing pharmaceuticals than vitamins.   Also, look into the Autoimmune Protocol Diet, developed by Dr. Sarah Ballantyne, a Celiac herself.  Her book The Paleo Approach has been most helpful to me.  You're very welcome.  I'm glad I can help you around some stumbling blocks while on this journey.    Keep me posted on your progress!  Best wishes! P.S.  interesting reading: Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/
    • NanceK
      So interesting that you stated you had sub clinical vitamin deficiencies. When I was first diagnosed with celiac disease (silent), the vitamin levels my doctor did test for were mostly within normal range (lower end) with the exception of vitamin D. I believe he tested D, B12, magnesium, and iron.  I wondered how it was possible that I had celiac disease without being deficient in everything!  I’m wondering now if I have subclinical vitamin deficiencies as well, because even though I remain gluten free, I struggle with insomnia, low energy, body aches, etc.  It’s truly frustrating when you stay true to the gluten-free diet, yet feel fatigued most days. I’ll definitely try the B-complex, and the Benfotiamine again, and will keep you posted. Thanks once again!
    • knitty kitty
      Segments of the protein Casein are the same as segments of the protein strands of gluten, the 33-mer segment.   The cow's body builds that Casein protein.  It doesn't come from wheat.   Casein can trigger the same reaction as being exposed to gluten in some people.   This is not a dairy allergy (IGE mediated response).  It is not lactose intolerance.  
    • trents
      Wheatwacked, what exactly did you intend when you stated that wheat is incorporated into the milk of cows fed wheat? Obviously, the gluten would be broken down by digestion and is too large a molecule anyway to cross the intestinal membrane and get into the bloodstream of the cow. What is it from the wheat that you are saying becomes incorporated into the milk protein?
    • Scott Adams
      Wheat in cow feed would not equal gluten in the milk, @Wheatwacked, please back up extraordinary claims like this with some scientific backing, as I've never heard that cow's milk could contain gluten due to what the cow eats.
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