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

Thank God For This Site

jcgirl

Recommended Posts

jcgirl Apprentice
jcgirl
Posted

Hello everyone. I have been reading alot on this site for two months now and want to thank everyone for all the great information. I have been suffering with symptoms for over ten years now and have been told that I had IBS, then it was colitis, then Inflamitory bowel disease and then back to IBS. My GI doctor did one blood test for celiac, Anti-Gliadin and said I did not have celiac. However he told me to stop eating breads and pastas. In frustrastion I began researching on the internet and for the first time heard about celiac. I have been gluten-free for 6 weeks and feel 98% better. The bloating which made me look as though I was 6 months pregnant has gone away, I have normal BM's, back and joint pain gone. I have had several broken bones over the years and would joke that I should tatoo fragile on my head.

My 12 year old son has diarrhea alot, acid reflux and vomits quite often. He has not lost weight, on the contrary he has gained and it also seems as though the kid is always hungry. He also gets unexplained recurring boils on his skin which were staph infections. He has an appointment with the pediatrician tomorrow and I am going to ask him to order blood work to screen for gluten intolorance. My main concern is getting the proper diagnosis for my son so that he doesn't have to go through the pain and discomfort that I have. Any advise would be greatly appreciated.

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

Celiac.com Sponsor (A8-M):


Ruth Enthusiast
Ruth
Posted

Ask the pediatrician for a full celiac panel blood test. If you can get a referal to a pediatric gastroenterololgist that is even better. The gastros are the only doctors I have come in contact with that know about celiac....I feel like I am educating the pediatrician on it sometimes.

Good luck!

Carriefaith Enthusiast
Carriefaith
Posted
My GI doctor did one blood test for celiac, Anti-Gliadin and said I did not have celiac. However he told me to stop eating breads and pastas.

That is sort of suspisious, I think. Why would he/she tell you to stop eating bread if nothing was wrong with the test. Did you ask for the number on your test result?

The bloating which made me look as though I was 6 months pregnant

lol :lol: I can so relate to that. It's embarressing!

jcgirl Apprentice
jcgirl
Posted
  • Author

My husband is at the doctor now with my son armed with a list of symptoms and blood work that I want done.

I too thought it was suspicious that my GI told me to stay away from breads and pasta. Just the other day I ate scalloped potatoes. My husband read the label and said there was no wheat. Well low and behold I bloated (my potatoe baby) and had a terrible stomach ache all night long not to mention running to the bathroom. I dug out the box and it contained modified food starch. I am guessing that is the culprit. I am still very new to deciphering labels but now have a good and bad list on the frig.

KaitiUSA Enthusiast
KaitiUSA
Posted

jcgirl-What brand of potatoes were they?

Do you have a list of safe and forbidden foods for celiacs?

jcgirl Apprentice
jcgirl
Posted
  • Author

Kaiti,

It was a Wal-Mart brand box mix, you know the kind with the powered cheese. It was probably not a very good idea to eat it at all. From now on I will make it from scratch. It is tuff with both my husband and myself working and then going home to my son and four step children to feed, etc. I have been eating fresh fruit, vegi's and meat. Hoping to expanc the diet a bit more. I printed the lists from this site yesterday and posted on my refrigerator.

Laurie

KaitiUSA Enthusiast
KaitiUSA
Posted

Laurie,

yeah bad idea without checking to see if it was gluten free. Most likely it had gluten in it if you got that kind of reaction. If you are looking for like boxes of potatoes to mix up Betty Crocker is a good brand. They are manufactured by General Mills which won't hide anything :D They are like a Kraft brand.

Thats good you have the lists that will help with a general guideline :D

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

Celiac.com Sponsor (A8-M):


jcgirl Apprentice
jcgirl
Posted
  • Author

Kaiti,

Thanks for the heads up on Betty Crocker. My son also noticed that Wegman's brands list gluten-free right on the products. That makes shopping easier.

Medaka,

I did not ask for the numbers on my test, but I am going too now not that I will know what it means. I will post those numbers here.

Carriefaith Enthusiast
Carriefaith
Posted

That's great, I'm sure we will be able to interpret them for you.

jcgirl Apprentice
jcgirl
Posted
  • Author

I can't believe this, what a relief. My husband told the pediatrician that I was diognosed with celiac after the doctor said that I told him I had gerd. As mentioned before I have not gotton a diagnosis of celiac disease from a doctor. Anyway the pediatrician read my list of symptoms that my son has had and said it does sound like celiac. He ordered all the blood tests that I had written down (from this site) and the results should be back in five days. I am relieved that the peditrician took us seriously and is testing him.

KaitiUSA Enthusiast
KaitiUSA
Posted

That is great that the doctor listened :D I hope things work out well

Archived

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

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


  • Member Statistics

    • Total Members
      131,695
    • Most Online (within 30 mins)
      7,748
    Jades Journey
    Newest Member
    Jades Journey
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
×
×
  • 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.