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Opinions/advice?


lonewolf

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lonewolf Collaborator

I'm not sure where to post this, so I hope this is okay.

My 14 year old son, who has been gluten-free for over 3 years but never officially diagnosed with celiac disease, has been having bowel problems for several months. He just told me a few weeks ago that he's been having bloody diarrhea and blood with bowel movements since April. He's lost 13 pounds in that time and his appetite has fallen way off, as has his energy. All the stool tests from the pediatrician came back negative - no parasites, infections or anything obvious.

We just went to the GI doc this afternoon and he wants to do an upper endoscopy with biopsies and a colonoscopy. It's scheduled for next week. He's looking for Crohn's and anything else that might show up.

Here's some background on my son. He had serious digestive issues when he was a toddler and we took him off dairy, which seemed to help a lot. When he was in 5th grade, he started having some problems at school (and home) with attention and irritability. To make a long story short, he went gluten-free and all the problems cleared up. After several months we reintroduced dairy and he seemed to be fine, until now. I'm wondering if the dairy has something to do with the symptoms.

So, does this sound familiar to anyone? Any ideas on what it could be? It does sound like Crohn's maybe?

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lizard00 Enthusiast

So sorry to hear about your son. :( Hope they figure out what's going on soon... seems like I've read those same symptoms can go along with ulcerative colitis. I'm sure they'll probably check for that, but you know how these docs can be.

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curlyfries Contributor

I used to bleed so bad all I had to do was sit on the toilet......didn't matter if I had a bowel movement or not. Two different colonoscopies showed nothing. I figured it out for myself. Sugar........especially fruit. No problems now.

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    • Katiec123
      @RMJ it makes sense as it’s something I’ve experienced more than once. Currently 24 weeks and baby is doing well! Will be seeking more medical advice today 
    • Manaan2
      Thank you! This is great information and perfect timing because we have our first appointment for a second opinion tomorrow.  
    • trents
      Bright blood in the stool would indicate bleeding down at the lower end in the colorectal area as opposed to the small bowel below the stomach where celiac manifests damage to the villous lining. Are these blood stools persistent? It's not unusual for this to happen once in a while to most anyone when a small surface vessel breaks, kind of like a nose bleed. As Scott Adams said, you must continue to consume regular amounts of gluten if the specialist will be doing additional testing for celiac disease, which could include an endoscopy with biopsy of the small bowel lining.
    • Bev in Milw
      Checkouts gluten-free recipes at twww.redstaryeast.com We tried a bread machine years ago and weren’t happy with results. Bread machines have pre-set rise & bake times.  Unfortunately, the program doesn’t adjust to slight differences when measuring, relative humidity or temperature of ingredients & in kitchens.  Lots of efforts for ONE odd- sized loaf that hard to cut into useable slices.  College-aged son found best use for bread machine was as heavy duty mixer that ‘kept dust in the box.’  He would pre-measure ingredients for 2-3 loaves & use machine mix up individual batches.      Since gluten-free bread needs  to rise only once, each recipe of dough went into a loaf pan. Pans sat counter to rise—time dependent of temp in kitchen. Then, baked in oven until he, not machine, decided it was done.     Took ~10 min extra up front to measure & mix additions but adds nothing to rise & bake times.     Loaves are great for slicing (Slice extra before freezing!). One mess to clean up, saves time & energy since you need to bake  as is half as often (If  you plan to bake lots more than bread, opt for KitchenAid/ heavy duty mixer instead.  Cover with dish towel to capture dust!)     Personally, I’m sure I had as a kid since I’ve never been a fan  of bread. .  Have been wrapping corn tortillas around things for 40+ years.  Can still get a dozen 12-pks of tortillas for same or less than price as 1 load of gluten-free bread. PLUS. the tortillas have more nutrients!         
    • CelestialScribe
      Welcome to the forum. You are lucky because in Korean food, many classic meals such as bibimbap without sauce, barbecue meats and some kinds of soups generally do not have gluten. But it is a good idea to confirm with the restaurant workers for safety reasons. Regarding certain locations, I enjoy going to places such as Plant in Seoul and Sprout in Busan. Moreover, using applications like HappyCow or TripAdvisor can assist you to discover additional choices in the regions you plan to visit. One big tip: it is good to know some important Korean sentences, for example 'I cannot eat gluten' (geulluteuneul meogeul su eopseoyo)  or 'Does this have gluten?' (igeoe neun geulluteuni deureo innayo?) because they can be very helpful. If you are considering getting a local guide, I'd suggest this one https://gowithguide.com/korea They were very helpful when I needed to find places with gluten-free food options because they provide tours tailored to your preferences. Good luck with your travels! 🍻
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