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):

This Nurse Was Full Of It, Right?


julandjo

Recommended Posts

julandjo Explorer

Background: I had my biopsy done a year ago. At the time I had been gluten free for 3 months already, and my life had improved immensely. Results were: villous blunting and atrophy. So then my GI told me to eat a ton of gluten for 2 weeks so I could do the blood test (if only I'd known what a farce 2 weeks was!). Of course it was negative, so the GI very reluctantly told me I "might" have celiac disease. It's irrelevant; gluten makes me want to die. ;)

The reason I got tested was for my kids - both have been extremely sensitive to gluten since birth, and even a single bite for my son, or CC for my daughter, results in extreme behavior changes, rash, screaming, snot, etc. etc. So they've effectively been gluten free their entire lives. Well my 4 year old is having a lot of tummy troubles, and had an endoscopy/colonoscopy to check for eosinophils. His pedi GI doctor requested the slides of MY biopsy so he could compare us and try to come up with an answer for why we both react to so many foods. This pleased me to no end, to have a doctor finally agree that whatever we have going on is genetic and to look at the whole picture.

Well. His nurse called with the results. The great news is neither of us had any eosinophils, and my son has no evidence of Celiac. I reminded her that he is gluten free, so of course he would have no evidence. She said that even if a Celiac is 100% gluten free, they will still have Celiac cells on biopsy. Huh?! Then she went over MY slides and said that there was villous damage, but not Celiac. Again, huh?! Aren't they one and the same? I told her that I had already been gluten-free for 3 months at the time, and she said it's possible I have gluten sensitivity, but not Celiac.

Someone, explain this for me! The end result is the same: the 3 of us cannot tolerate any gluten. But still, what she said flies in the face of everything I've understood about celiac disease!


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



Celiac.com Sponsor (A8-M):



mushroom Proficient

The nurse is ignorant. The biopsy does not show "celiac cells"!! It shows damage caused by celiac disease. She does not know what she is talking about.

kareng Grand Master

Are you sure you were talking to a nurse, not the order taker at Dominos Pizza? :o

I would insist on speaking with the doctor. Call back and tell them you can be home between 1-5 or whatever for him to call you to discuss the results & what to do next. Some docs around here seem to have a set time they call back, usually 5-7 pm. My parents doc said his varies to as late as 9 if his daughter has a soccer game.

Skylark Collaborator

Huh? I would ask them to explain exactly what caused your villous blunting, damage, and severe gluten sensitivity if it's not celiac. You should get an interesting reply.

Of course your son has a normal biopsy if he's been gluten-free his entire life.

SAVANNAH21 Apprentice

Huh? I would ask them to explain exactly what caused your villous blunting, damage, and severe gluten sensitivity if it's not celiac. You should get an interesting reply.

Of course your son has a normal biopsy if he's been gluten-free his entire life.

Maybe I saw the same person as you. I actually thought I was seeing a GI doctor and when I went I saw a CNP. My biopsy(which was ordered by my family doc and performed by a general surgeon in my area) showed blunted villi but my blood work was negative so my family doc said I didn't have celiac because of the blood work. I requested a second opinion with a GI doc and that is where I saw the CNP. She said she didn't think I had Celiac but maybe a gluten intolerence. HUH!! What about my blunted villi, what causes it. I'm not sure at this point if I'll get another opinion now but I am on a gluten free diet and feeling absolutely wonderful.

Skylark Collaborator

"Cow's milk protein sensitive enteropathy (CMSE), viral or bacterial infections, medications (especially aspirin like arthritis medications e.g. ibuprofen etc), autoimmune enteropathy, Helicobacter pylori infection (the stomach ulcer bacteria), AIDs, common variable immunodeficiency, and lymphoma of the intestine are all possible causes of small intestine changes that may mimic celiac. However, if you have classic celiac type symptoms, a positive celiac specific antibody (anti-endomysial antibody or tissue transglutaminase antibody) and a positive response to a gluten free diet then celiac is the likely cause."

This is from an Ezine article by Dr. Scot Lewey that I apparently can't link to. It's article number 315570.

That's why I was saying julandjo should ask about the combination of villous blunting AND gluten intolerance. Villous blunting alone isn't always celiac.

mommida Enthusiast

A strict allergen free diet can work wonders. You should have seen my daughter's scope pictures when she was diagnosed with EE compared to her follow up. The doctor was amazed and said if he didn't know she was on the restricted diet he would have had to "undiagnose" her. This is one of the BEST doctors in the area. He now has a great respect for parents who follow allergen free diets and knows it is possible to avoid gluten like the plague.

Her esophagus and small intestine looked completely NORMAL her last scope in December 2009 so it looks like her EE is flared by airborn allergens that come with the dryness of late hot summer in the midwest.


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



Celiac.com Sponsor (A8-M):



nora-n Rookie

Maybe ask her to show you "celiac cells" in a medical textbook??? There should be numerous images of them in textbooks! if they existed.

I wish there was something as simple as "celiac cells"!

If they would have bothered to order the IgG versions of the ttg or whatever tests they ordered, they might still have been positive. IgG type antibodies tend to hang around a lot longer. The blood draw should have had a note that the patient had been gluten free for three months.

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. - trents replied to ThomasA55's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Iron loss and potential celiac.

    2. - Joseph01 replied to bethmon's topic in Gluten-Free Foods, Products, Shopping & Medications
      14

      We Keep Getting Glutened With Vegetable Oil

    3. - ThomasA55 posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Iron loss and potential celiac.

    4. - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Edy's and Dreyer's ice cream

    5. - knitty kitty replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Edy's and Dreyer's ice cream

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

    • Total Members
      134,086
    • Most Online (within 30 mins)
      10,442

    Joseph01
    Newest Member
    Joseph01
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      Welcome to the celiac.com community, @ThomasA55! Before I give my opinion on your question about whether or not you should undergo a gluten challenge, I would like to know how you react when you get a good dose of gluten? Are you largely asymptomatic or do you experience significant illness such as nausea and diarrhea? You mentioned intermittent joint pain before you began experimenting with a low gluten diet. Anything else?
    • Joseph01
      This is way past due for your post.  I have Celiac and have been recovering for more than a year.  Doing well.  Used Essential oil to day to fry some chicken.  Read the label all good.  Then ate some chicken.  Here comes the gluten reaction.  I haven't had a gluten reaction since year.  I am angry.   I have been so careful with this crap and don't wan't any set backs!!!!! Good luck to you with your post.   Celiac is HELL!
    • ThomasA55
      Hey everyone. I'm a young adult who had very high iron in 2024. 64% saturation 160 ferritin. In 2025 I had far lower iron. 26% saturation and 130 ferritin. I know this is still in range but it seems to be a large drop. That combined with the fact that I developed some intermittent joint pain between the two years makes me wonder if I could be celiac. My dietary intake of iron was pretty steady (mostly in the form of red meat). I did carnivore (therby eliminating gluten) for a bit after the second test and felt improvements in my joints and digestion. I still consume gluten occasionally socially, for religious reasons, and through cross contamination/food sharing. For these reasons, I would need to know if I had it, because although my lifestyle is low gluten its not at the strict level it should be if it turned out I was celiac. I will get a gene test first and hope I don't have DQ2.5,DQ2.2, or DQ8, but if I had any combination of those do you guys think I need proper screening through a gluten challenge / blood test? Other context. From 2024-2025, my b12 stayed about the same in the mid 600s folate went up slightly, but I heard it takes longer for celiac to affect the absorption of these. ANA negative, CRP low, ESR low.  I don't know how much noise exists around the saturation and ferritin, but it caught my eye and Celiac seemed like a possibility. I'm under no illusion that it is probable that I have celiac, only that it may be worth screening given my overall profile.   
    • Aretaeus Cappadocia
      Sigh. I posted this yesterday based on the Safeway website. I went back again today to their website to double check. On the page where they are selling Vanilla Bean flavor, it has a distinct Certified Gluten Free label. Other flavors on the Safeway website didn't have the gluten-free statement. Today I went into the store. None of the flavors I looked at, including Vanilla Bean, have a Gluten Free statement. Is it safe? Who knows. The ingredients are either safe or nearly safe (some have "natural flavor"). There are warnings about "contains milk and soy" but not about wheat - this implies they are safe, but again, who knows. On the other hand, every flavor I checked of their Slow Churn line of ice creams has wheat as an ingredient. 100% not safe.
    • knitty kitty
      Do keep in mind that many of the newly diagnosed have lactose intolerance.  This is because the villi lining the intestinal tract are damaged, and can no longer make the enzyme lactAse which breaks down the milk sugar lactOse.  When the villi grow back (six months to two years), they can again produce the enzyme lactAse, and lactose intolerance is resolved.  However, some people (both those with and without Celiac Disease) are genetically programmed to stop producing lactase as they age.   Do be aware that many processed foods, including ice cream, use Microbial Transglutaminase, a food additive commonly called "meat glue," used to enhance texture and flavor.  This microbial transglutaminase has the same immunogenicity as tissue transglutaminase which the body produces in response to gluten in people with Celiac Disease.  Tissue Transglutaminase (tTg IgA) is measured to diagnose Celiac Disease in blood tests.  Microbial Transglutaminase acts the same as Tissue Transglutaminase, causing increased intestinal permeability and inflammation.   New findings show that microbial transglutaminase may be able to trigger Celiac Disease and other autoimmune and neurodegenerative diseases.   Microbial Transglutaminase is not required to be listed on ingredients labels as it's considered a processing aid, not an ingredient in the U.S.  Microbial Transglutaminase has been GRAS for many years, but that GRAS standing is being questioned more and more as the immunogenicity of microbial transglutaminase is being discovered. Interesting Reading:  Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases https://pmc.ncbi.nlm.nih.gov/articles/PMC8537092/
×
×
  • Create New...