Jump to content
  • 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):

Richmond, Va Area


MsModelSara

Recommended Posts

MsModelSara Rookie

Hello all. I am needing help finding a good doctor to see if they can help figure out what is going on with me. My regular dr, and the dr's I've been referred to from them: are all pretty blase about what's going on with me and act like they can't be bothered to figure out what going on.

I have had chronic low vitamin D for about 2 years now, my calcium is now dropping. My most recent lab test showed this, as well as my hemoglobin and hematocrit are elevated. I have Dx'd gluten intolerance and casein intolerance (positive antibodies found in my intestines) but when I was sent to the GI for testing etc, he basically told me that since I didn't have positive blood antibodies for celiac that an endoscopy would be a waste of time to check for intestinal damage causing malabsorption. -_- I'm sure some of you can sympathize!

I have had autoimmune hypothyroidism for 3 years now (Dx'd) but the hypothyroidism has been around since high school, so about 9 years now...some of which I'm sure includes the autoimmune portion pre-Dx.

I'm just so tired of being bounced around and need/want answers and if anyone knows of a dr that is a good listener and genuinely cares about their patients and tries to find answers...I'd love their contact info please...

  • 1 month later...

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



Celiac.com Sponsor (A8-M):



Wandrian Newbie

I am new to this forum, and you are my first post. I've had many of the same issues all of my life, with medical doctors consistently shrugging their shoulders, prescribing all manners of pills and such, and basically either blowing me off when they can't "cure" me or telling me that it's all in my head. My acupuncturist here in Richmond, Remee Gemo, recommended a holistic M.D. to me, Dr. Susan Solomon. My first visit with her was yesterday, and she nailed a lot of my ills simply by examining my body. Although I've only started this journey with her, I may rarely need another M.D.! A free thinker, she understands gluten-intolerant people and vitamin deficiencies (mine are potassium, magnesium, and calcium) with issues with my adrenal glands - NOT my thyroid as doctors insisted! Contact me - we may have a lot to talk about.

lizard00 Enthusiast

As another suggestion, my cousin lives in RVA and sees Dr. Kevin Harrison. He is an MD/OD. She loves him. I've read about him; he's supposed to be wonderful.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

    2. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,061
    • Most Online (within 30 mins)
      10,442

    Zuke
    Newest Member
    Zuke
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...