Jump to content
  • Welcome to Celiac.com!

    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):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Negative Blood Test, Still Might Have Celiac?


xoxobriannamarie

Recommended Posts

xoxobriannamarie Newbie

Hi everyone, I'm 14 years old and I have recently had a lot of stomach problems. i have had blood tests done, and an ultra sound to rule out gall bladder problems. My symptoms range from stomach cramping, fatigue, being tired all the time, a little acid reflux (which im supposed to be taking a pill for), and a weird skin rash.

My dad had crohn's disease,is lactose intolerant, and has a lot of stomach problems. I have already tried cutting out products with lactose in them, and it didnt make a difference.

My last blood test came back negative for gluten intolerance. Could i still have celiac? I have been doing TONS of research, and I am really convinced that I have Celiac. Should i try a gluten free diet? Im so sick of feeling like crap all the time. I seriously feel like i'm 40 years old sometimes, not a young teenager. I want my body to be healthy, and I want to FEEL healthy.

thank you for all of your help (:


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



Celiac.com Sponsor (A8-M):



mushroom Proficient

Hello, and welcome to the forum.

Actually, there is no blood test for gluten intolerance, per se. The only tests currently available test for celiac disease only, which is a specific form of gluten intolerance. Doctors (and researchers) are now recognizing that gluten intolerance exists outside of celiac disease (called non-celiac gluten intolerance) but to date they have not been able to define it or find a test for it. The best way to find out if you are gluten intolerant is to stop eating it and see if you get better. :)

xoxobriannamarie Newbie

thank you for your help:) I am definitely going to try a gluten free diet. do you have any tips in terms of making sure I dont accidentally get contaminated with gluten? thank you!

Luddie Newbie

Hello, and welcome to the forum.

Actually, there is no blood test for gluten intolerance, per se. The only tests currently available test for celiac disease only, which is a specific form of gluten intolerance. Doctors (and researchers) are now recognizing that gluten intolerance exists outside of celiac disease (called non-celiac gluten intolerance) but to date they have not been able to define it or find a test for it. The best way to find out if you are gluten intolerant is to stop eating it and see if you get better. :)

True, stopping it would be one way to see, but if you're planning to have any endoscopic testing done you shouldn't stop eating gluten before you have it. I know people (in my own familly) who self-diagnosed (after seeing at least two doctors) and went gluten-free and at least their bathroom symptoms all went away! I myself did not have an endoscopy but relied on my doctors perception (and a positive genetic test) to say I have celiac. It's just so personal! Hang in there. As long as you're really still looking for answers you'll get them. Check out the Specific Carbohydrate Diet and maybe even the GAPS. Every little bit of additional information helps, although trying to shuffle them all together into one deck is challenging at first.

Luddie :)

ravenwoodglass Mentor

thank you for your help:) I am definitely going to try a gluten free diet. do you have any tips in terms of making sure I dont accidentally get contaminated with gluten? thank you!

Go with as much whole unprocessed food as you can. Meat, fish, chicken, beans, rice, potatos, fruit and veggies are all gluten free in their natural stare. You want to avoid anything that has wheat, rye, barley or oats to avoid gluten. If you live in an area that has a Wegmans they label all their gluten free food with a circle G. Kraft and Unilever brands will clearly label gluten ingredients. You don't want to use the same toaster for gluten free breads as you did for wheat bread. And avoid using scratched cookware that has been used for gluten food as well as cutting boards and wooden utensils. For your gluten free pasta you will need to have a different strainer also.

The diet can be hard to get used to at first and don't be surprised if you get a bit moody when you first start it as some of us do go through withdrawl.

xoxobriannamarie Newbie

thank you so much for all of your help!

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. - GlorietaKaro replied to GlorietaKaro's topic in Super Sensitive People
      5

      Am I nuts?

    2. - trents replied to GlorietaKaro's topic in Super Sensitive People
      5

      Am I nuts?

    3. - GlorietaKaro replied to GlorietaKaro's topic in Super Sensitive People
      5

      Am I nuts?

    4. - trents replied to GlorietaKaro's topic in Super Sensitive People
      5

      Am I nuts?

    5. - lalan45 replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      29

      My journey is it gluten or fiber?

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

    • Total Members
      132,806
    • Most Online (within 30 mins)
      7,748

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

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • GlorietaKaro
      One doctor suggested it, but then seemed irritated when I asked follow-up questions. Oh well—
    • trents
      @GlorietaKaro, your respiratory reactions to gluten make me wonder if there might also be an allergic (anaphylaxis) component at work here.
    • GlorietaKaro
      Thanks to both of you for your responses!  Sadly, even after several years of very strict gluten avoidance, I remember the symptoms well enough that I am too frightened to risk a gluten challenge— heartbeat and breathing problems are scary— Scott, thank you for the specific information— I will call around in the new year to see if I can find anyone. In the meantime, I will carry on has I have been— it’s working! Thanks also for the validation— sometimes I just feel crushed by disbelief. Not enough to make me eat gluten though—
    • trents
      Welcome to the celiac.com community, @GlorietaKaro! As Scott indicated, without formal testing for celiac disease, which would require you to have been consuming generous amounts of gluten daily for weeks, it would be not be possible to distinguish whether you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). Their symptoms overlap. The difference being that celiac disease is an autoimmune disorder that damages the lining of the small bowel. We actually no more about celiac disease than we do about NCGS, the mechanism of the latter being more difficult to classify. There are specific antibody tests for celiac disease diagnosis and there is also the endoscopy/biopsy of the small bowel lining. Currently, there are no tests to diagnose NCGS. Celiac disease must first ruled out. Researchers are working on developing testing methods to diagnose celiac disease that do not require a "gluten challenge" which is just out of the question for so many because it poses serious, even life-threatening, health risks. But we aren't there yet.
    • lalan45
      That’s really frustrating, I’m sorry you went through that. High fiber can definitely cause sudden stomach issues, especially if your body isn’t used to it yet, but accidental gluten exposure can feel similar. Keeping a simple food/symptom journal and introducing new foods one at a time can really help you spot patterns. You’re already doing the right things with cleaning and separating baking—also watch shared toasters, cutting boards, and labels like “may contain.”
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.