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):

Should I Be Tested?


Jen Dex S

Recommended Posts

Jen Dex S Newbie

Hi there everyone. I am completely at a loss as to what's wrong with me, and has been for over a year and a half now. I'm 34, I'm overweight despite eating maybe 1500 calories a day most days - some less, some a tiny bit more. That doesn't sound consistent with Celiac. However, I bleed every time I go to the bathroom, I go to the bathroom at least 6 times a day. They've done colonoscopy and it's not cancer, or anything visible. My blood is thin, and isn't clotting well, and I'm borderline anemic but I am very careful about what I eat. They're trying a hematologist to see if I have a blood disorder, but I am wondering about Celiac. The more I read about it the more I wonder if that isn't a possibility, plus my colorectal doctor suggested it might be, or a clotting disorder. I developed heartburn for the first time ever about 3 months ago, even though I have two kids - usually pregnancy does it to you but not to me. I decided this weekend to go gluten free but I read someone's post here that mentioned you can't do that AND be tested. But I'd really like to feel better, and I feel all prepared to say goodbye to gluten and see if it helps.

My questions to you are:

1) My WBC and leukaphils? I think they're called? are chronically high, for about 3 years - at about 14000. Is that consistent, does anyone know? I've read conflicting things and am unsure.

2) How long did it take you personally to be diagnosed?

3) How soon after going gluten free did you start to feel better?

4) What was the test that diagnosed you?

5) Is it possible to have celiac and not be losing weight - I read most people do, but again, unsure of the veracity of that.

Thanks for any information, and glad to meet you. I'm more of a learner than a knower at this point but looking forward to learning a lot!

- Jen


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

It is a misconception that all celiacs are rail thin. There are many of us who are overweight when diagnosed.

Before you go gluten free it is a good idea to at least get a celiac panel done including a total IGA. Those tests do have a high false negative rate but a positive is a positive.

You can go gluten free without testing, we don't require a doctors permission to be gluten free, but if you later decided you want testing you will need to go back on gluten for at least 2 to 3 months before the tests are done.

The time to heal can vary a lot. Some feel much better pretty quickly but for others it can take a bit longer.

krystynycole Contributor

I am still not diagnosed with anything by a medical doctor. My doctor refused to do a biopsy because my blood work was negative. I choose to eat gluten free because no doctor could help me and I needed to feel better. Long story short...I went on the diet felt fantastic and wouldn't go back on the diet for anything!

I used to have to have bloody bowel movements daily as well. As soon as i went gluten-free this went away within three weeks and I have never had one again!

I started feeling better in about 2/3 weeks...however from what I understand this is more common for those gluten intolerant/sensitive and those actually diagnosed with celiac can take much longer. This though varries from person to person and how much damage is done on the inside. Since you went back to eating gluten, it may take you much longer to feel better because you have a lot of healing to do.

I did not loose any weight. From what people say on here it can go either way or no way! Some people loose, some people gain, some stay the same!

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

      Iron loss and potential celiac.

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

      Edy's and Dreyer's ice cream

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

      Edy's and Dreyer's ice cream

    5. - Aretaeus Cappadocia posted a 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):
  • 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...