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Doctors To Avoid (for Celiac And Intolerance)

nu-to-no-glu

By nu-to-no-glu
in Doctors

Recommended Posts

nu-to-no-glu Apprentice
nu-to-no-glu
Posted

I've been wanting to start a thread to help others, like so many here, that go from Dr to Dr looking for answers. We spend so much time and money to get support. I want to mention that I'm not bashing any dr, but I wish I could have looked on here and seen if anyone else had met these Drs and whether they knew anything about celiac. So here are my suggestions:

In Kansas, these Drs are not well versed in celiac/gluten intolerance (but are in other GI issues):

Dr. Eaker

Dr. Buser

Dr. Pravin Patel

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finally diagnosed Apprentice
finally diagnosed
Posted
I've been wanting to start a thread to help others, like so many here, that go from Dr to Dr looking for answers. We spend so much time and money to get support. I want to mention that I'm not bashing any dr, but I wish I could have looked on here and seen if anyone else had met these Drs and whether they knew anything about celiac. So here are my suggestions:

In Kansas, these Drs are not well versed in celiac/gluten intolerance (but are in other GI issues):

Dr. Eaker

Dr. Buser

Dr. Pravin Patel

In my opinion this is Dr. Bashing. I look to this site for support, and questions ie: product information, new rest info. I do not wish to be part of a web site that will bash doctors for not being versed in Celiac. This is something that a lot of docs are still learning about. It is good to vent regarding something. But to personally name someone is wrong. You have no idea if they have a relative or loved one or a patient on this site.

twe0708 Community Regular
twe0708
Posted

I hear what you both are saying, but if one Dr. is better than another it helps one from wasting their time. It's not that he or she is saying these are bad doctors. They may just be saying that they aren't as experienced with celiac disease as we would want them to be. :)

nu-to-no-glu Apprentice
nu-to-no-glu
Posted
  • Author

Ooh, that wasn't the intention at all, if you notice I said that they are very well informed drs, just not as informed in celiac disease. I was trying to be helpful to those who are searching and have limited time and funds, it's not an easy disease and many are not as specialized, hopefully, this won't be the case for long. I don't see it as "bashing" at all, and appologize if you see it that way.

RESO Apprentice
RESO
Posted

Since America is the country of lawsuits, my opinion would be to change the thread to "doctors who are knowledgeable" and maybe come at it that way. Of course, it's not slander if it's the truth, and I am not the biggest fan of many western docs. I completely understand that your intentions are very good. Just my two cents.

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    • cristiana
      Severe severe mouth pain

      By cristiana · Posted

      I agree.  If someone has Barrett's Esophagus, at least here in the UK, as I understand it under normal circumstances a PPI needs to be taken long term (or similar medication).  I have two friends with this.  The PPI it does have side effects but they still have to take it.  
    • knitty kitty
      Severe severe mouth pain

      By knitty kitty · Posted

      Do talk to your doctor about making changes to your medication.    I'm not a medical doctor.   I'm a microbiologist.  I studied nutrition before switching to microbiology because I was curious what vitamins were doing inside the body. I would hate to give advice that jeopardizes your health, so do discuss things with your doctor.   
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      By knitty kitty · Posted

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    • knitty kitty
      Blood Test for Celiac wheat type matters?

      By knitty kitty · Posted

      European wheat is often a "soft wheat" variety which contains less gluten than "hard wheat" varieties found in the States.   In European countries, different cooking methods and longer  fermentation (rising or proofing) times allow for further breakdown of gluten peptides. Wheat in the States is a blend of hard and soft wheat.  Gluten content can vary according to where the wheat was grown, growing conditions, when harvested, and local preference, so a blend of both hard and soft wheat is used to make a uniform product.   I moved around quite a bit as a child in a military family.  I had different reactions to gluten in different areas of the country every time we moved.  I believe some wheat breeds and blends are able to provoke a worse immune response than others.   Since European soft wheat doesn't contain as much gluten as American wheat, you may try increasing your intake of your soft wheat products.  A minimum of ten grams of gluten is required to get a sufficient immunological response so that the anti-gluten antibodies leave the intestines and enter the bloodstream where they can be measured by the tTg IgA test.  Your whole wheat bread may only have a gram of gluten per slice, so be prepared...  
    • trents
      Severe severe mouth pain

      By trents · Posted

      From my own experience and that of others who have tried to discontinue PPI use, I think your taper down plan is much too aggressive. It took me months of very incremental tapering to get to the point where I felt I was succeeding and even then I had to rely some days on TUMS to squelch flareups. After about a year I felt I had finally won the battle. Rebound is real. If I were you I would aim at cutting back in weekly increments for two weeks at a time rather than daily increments. So, for instance, if you have been taking 2x20mg per day, the first week cut that down to 2x20mg for six days and 1x20 mg for the other day. Do that for two weeks and then cut down to 2x20mg for five days and 1x20 for two days. On the third week, go 20x2 for four days and 20x1 for 3 days. Give yourself a week to adjust for the reduced dosage rather than reducing it more each week. I hope this makes sense. 
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