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Gluten Free For 18 Months & The Big D Has Returned

captaincrab55

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captaincrab55 Collaborator
captaincrab55
Posted

Gluten Free for 18 months and the Big D returned about 6 months ago... It started gradual along with some minor gut pain... I saw my GI early in Jan and discussed options... I was thinking I had issues with corn or even another food/foods... The plan was to see a food Allergists and if I tested negative, the Butt & Gut Scopes were next... Tested negative to all 27 foods that I was tested for.. I had the scope work done Jan 25th and got the Biopsy results today... Colon report was good and didn't show any cause for D... On the Top end I have some Reflux damage, gut showed scaring (most likely from many years of Gluten), and the stomach tested positive for H Pylori.. My GI isn't sure that H Pylori is causing the D, but wants to review it after my 20 day treatment program... First 10 days, Prevacid 30mg 2 x daily and PYLORI capsules(3) 4 x daily after a meal... For the next 10 days I take (1) Prevacid daily and call my GI after I complete the program... Now I wondering if anyone else with H Pylori suffered with D and if the D left after the H Pylori treatment ????

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    • RMJ
      Celiac disease symptoms

      By RMJ · Posted

      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
      Celiac disease symptoms

      By Churro · Posted

      Thanks for your assistance. 
    • trents
      Celiac disease symptoms

      By trents · Posted

      Get your total IGA checked to make sure your celiac antibody test scores are trustworthy.   
    • Churro
      Celiac disease symptoms

      By Churro · Posted

      I do eat 4 slices of wheat bread with almond butter. Yes it was a reference to my iron consumption. 
    • trents
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      By trents · Posted

      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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