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

Appointment With Gp


glutentheintolerant

Recommended Posts

glutentheintolerant Rookie

So, based upon what I've read and has been recommended to me I decided to make an appointment with my GP to have a talk with him about further testing. I'm seeing him in one week time.

I'm being given a whopping 10 minutes to tell my story so I'd like to get everything I want to speak sorted on a list out before I head in to make the best use of the time and to make sure I don't miss anything.

I've been gluten-free for about 8 months with the occasional contamination (Not more than two or three times, mainly in the beginning.) most of the food products I have come from guaranteed gluten-free sources.

I'll definitely request a gluten blood test even though the odds are small that I'd test positive, they're probably greater than winning the lottery.

These are some things I'll definitely want to talk to my GP about;

  • Casein intolerance
  • Hashimoto's thyroiditis
  • autoimmune thyroiditis

Then there are a few things that I can't really name because I'm not quite sure what I have to ask for:

  • Vitamine deficiencies
  • other deficiencies that my GP (or you guys) deem likely

So, what am I missing? Apart from an endoscopy, that is. I am not willing to go through with such a procedure at this point in my life. I had a bronchoscopy performed on me and it bordered on traumatizing.


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



Celiac.com Sponsor (A8-M):



glutentheintolerant Rookie

No one has any hints? Hm, well O.K. I'll just keep the list as it is, then. I guess that the GP will first want to see some bloodwork before he orders any additional tests judging from what I've read here.

pricklypear1971 Community Regular

It sounds like you're going in well prepared. I'd toss in genetic testing since you are already gluten-free.

The most common vitamin deficiencies seem to be b vitamins, calcium, magnesium, vitamin d.

Be prepared for pushback and state very clearly you want this testing. If doctor thinks otherwise, day ok test for that too. BUT I WANT THIS TESTING.

glutentheintolerant Rookie

Thanks, added those to the list. The genetic testing is about the DQ2 and DQ8 genes, right?

I've also seem become contaminated with gluten between now and 48 hours ago. Entirely by accident and I have no idea how (Probably a failure in hygiene) but it did give me a chance to write down all the symptoms I often had before I went gluten-free but never fully managed to relay to my doctor(s).

JoshB Apprentice

Getting a blood test after that long gluten free is a pointless waste of money. Your doc might humor you and test for thyroid antibodies, but it's more likely that he'll ask to go back on gluten for a few months to do a proper celiac blood test first.

glutentheintolerant Rookie

Getting a blood test after that long gluten free is a pointless waste of money. Your doc might humor you and test for thyroid antibodies, but it's more likely that he'll ask to go back on gluten for a few months to do a proper celiac blood test first.

Hm, that's a bridge I'll cross when I get to it. A long bridge at that.

Any idea what kind of gluten-poisoning we're talking about? A cookie per day or entire meals?

Still, the main purpose of my visit is to find out if I have suffered any damage under the hood from living with gluten for many a year and if I have any other problems that may have been hidden before my new diet. I already know I'm sensitive to gluten, I could live with that never being made official.

pricklypear1971 Community Regular

Well. I think it's 4 slices of bread for 3 months for best shot at antibody blood work.

If you want info on how your intestines are doing, consider Enterolab. They do antibody, gene, and fat measurements from stool samples to determine those things (DNA is swab). No doctor needed.


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



Celiac.com Sponsor (A8-M):



glutentheintolerant Rookie

Well. I think it's 4 slices of bread for 3 months for best shot at antibody blood work.

every day? :blink:

I saw Enterolab being recommended before. I am from Europe and given the way our health-insurance works I'll be doing most of my testing through a hospital. If I go through the proper channels that should cover most of the expenses.

I'll get back at you once I've discussed all these tests and findings with my GP. First time ever that I'm looking forward to talking to a doctor.

pricklypear1971 Community Regular

Yep. Every day.

I've heard Celiac is dx more in Europe by gluten withdrawal and challenge. Perhaps ask?

I don't know if Enterolab takes orders from outside the US. It isn't expensive.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,746
    • Most Online (within 30 mins)
      7,748

    Hughesy
    Newest Member
    Hughesy
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      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
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      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
      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
      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.
×
×
  • 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.