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Neurologist W/ At Least One Celiac Patient


mrsjen

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mrsjen Newbie

Hello. I am new. I don't know if I have much to contribute but I do have the easiest gluten-free bread recipe ever and I have had a great experience with an oral surgeon in the Chicago area if anyone is looking for these things.

Foodiegirl I have seen a few nutritionists around here but can't recommend one in terms of expertise on gluten sensitivity or celiac disease (sorry)! Also I was never referred to a GI... skipped that part & did antibody test.

I am hoping to find a neurologist in the Chicago area who has seen MRI's of brains affected by gluten. Want to make sure all the tests my neurologist ordered are the right ones. I called U of I and I guess the Celiac Disease Center is mostly for kids and there is no neurologist who reports gluten as an interest.

Thank you!


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mrsjen Newbie

Rush University Medical Center Adult Celiac Disease program. I haven't seen any of the recommended doctors yet. This program helps to coordinate care for people with Celiac Disease and Gluten Sensitivity as well. They help you get referred to all the right specialists. Maybe someone would like to know about this.

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    • RMJ
      I agree with @trents, they should have run a total IgA.  What was the normal range for the DGP IgA test?  Different labs use different units thus have different normal ranges.
    • Churro
      Thanks for your assistance. 
    • trents
      Get your total IGA checked to make sure your celiac antibody test scores are trustworthy.   
    • Churro
      I do eat 4 slices of wheat bread with almond butter. Yes it was a reference to my iron consumption. 
    • trents
      To give you a frame of reference for pretesting gluten consumption necessary to ensure valid antibody testing, here is the current recommendation for those who have been on a gluten free diet: The daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks. Not sure why you mentioned eggs and chicken. They are not sources of gluten. Was that in reference to dietary iron consumption?
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