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Possible Symptoms?

Scphotomom

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Scphotomom Newbie
Scphotomom
Posted

brain fog

speach loss, cant get words out correctly

abdominal pain

digestive pain hours after eating

severe persistent heart burn

dizziness

migraines, frequent

runny nose and sneezing after meals

diarrhea

constipation

tail bone pain

chronic fatigue

auto immune disorders

type 1 diabetes

hypothyroidism

Also struggle with obesity

Always hungry

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WinterSong Community Regular
WinterSong
Posted

It definitely sounds like you've got a lot of symptoms that many people on this board experience as a result of their Celiac or gluten intolerance. It couldn't hurt to see your doctor and ask for a blood test/Celiac panel.

Scphotomom Newbie
Scphotomom
Posted
  • Author

I have a small intestine biopsy scheduled for 6-24. That's the soonest they could work me in. I hate it because I really want to go gluten free now. But I don't want to mess up the test

JCastro Newbie
JCastro
Posted

Don't go gluten free yet even though it may be tempting because you will feel better (I'm sure you know that). You have almost all of the same symptoms I do. I will never get diagnosed because I started gluten free first and I will never go back to eating gluten so I can get tested. But yes, your symptoms sound very much like mine...stick it out hopefully the end is near!:-)

Scphotomom Newbie
Scphotomom
Posted
  • Author

I guess I just keep doubting it. Like part of me thinks they'll do the test and it will be negative. I don't know many obese people talking about having celiacs

psawyer Proficient
psawyer
Posted

While the more common presentation in celiac disease is being underweight due to malabsorption, some people gain weight due to celiac disease, and lose it after going gluten-free. Sadly, there are still some doctors out there who believe that if you are overweight you can not have celiac disease. :angry:

Scphotomom Newbie
Scphotomom
Posted
  • Author

I was shocked my doctor even agreed to test me with my weight issue. I think I'll cry if I'm not a celiac. It means I have all these problems listed above plus some and no answers as to why

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    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
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