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My Doctor Has No Idea What He's Talking About!

*lee-lee*

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*lee-lee* Enthusiast
*lee-lee*
Posted

ooh, i am so mad right now!!

My GI doctor just called with the results of my genetic testing. (it was done through Prometheus Labs.) He said i have 1 copy of the gene but insists i don't have Celiac. Apparently, according to him, i'm ok to consume all the gluten i want. he says it won't do any intestinal damage or cause long-term problems but i could develop it in the future....

i specifically said, "so even though the blood was positive for antibodies and i have one of the genes, because my biopsy was negative, that means i don't have it?" his reply? "Yes." Then he said maybe i should be tested again in 5 years.

i don't get it. i just don't get it. Or maybe HE doesn't get it. What do all you Celiac Experts say?

Either way, I am done with the testing. I am on the diet and responding very well. Nothing will make me go back to gluten now.

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ShayFL Enthusiast
ShayFL
Posted

I just cant comment....I get in trouble when I say what I feel about most doctors. :o

jerseyangel Proficient
jerseyangel
Posted
Either way, I am done with the testing. I am on the diet and responding very well. Nothing will make me go back to gluten now.

I agree with you! With positive blood work, a gene and positive response to the gluten-free diet you are Celiac. Some doctors still need that "gold standard" positive biopsy--but as we know it's hit or miss and can never rule out Celiac.

*lee-lee* Enthusiast
*lee-lee*
Posted
  • Author

Come on Shay! Tell us how you really feel! :P

My doctor is really nice but i've lost faith in him. Luckily, i recently moved so i don't have to go back to him. And i'm going to my first support group meeting on Wednesday so i'm hoping to learn of a couple good doctors in my area.

i'm thinking of changing my name to Dr_i_love_bread. I might as well, considering i diagnosed myself. LOL :D

ShayFL Enthusiast
ShayFL
Posted

See I was told for over 10 years that there was NO WAY I could be hypothyroid because I was a. too thin and b. not constipated

Well I was VERY hypothyroid and my symptoms that are related to thyroid resolved when I reached a good level of Armour. 4 different doctors told me that I was not hypothyroid.

Now I cannot use the word I want to use.........#$%#!! :P

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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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