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Met With Nutrition "specialist"

redheadheather

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redheadheather Explorer
redheadheather
Posted

OK - I'm a little confused after meeting with the nutrition "specialist" at my son's doctor's office. :blink: For one thing she said his IGA level was high at 57, while his IGG level (which she said was more reliable for celiac) was low. In her "opinion" [but she stressed she wasn't speaking as a doctor] DS has a definate wheat intolerance, but she couldn't say it's celiac. What's the difference between a wheat/gluten intolerance and celiac? I thought they were the same thing??

She also said that, in her opinion, since DS hasn't had any "major" problems from this ... intolerance (i.e., no diarhea, stomach problems, only canker sores and irritibility - which "could" be caused by the wheat "because wheat is nasty stuff"), that we should: go as gluten free as possible for 30 days. then, not worry so much about cross contamination (like french fries sharing a fryer) and if he's "good" 5 out of 7 days and a little bad the other 2 that we and/or he will notice if he starts feeling bad that he shouldn't be eating what he ate. And... not to worry so much about a liitle gluten in condiments occasionally.

What she said is like opposite of what I've read in places like here. They wont refer us to a gastroenterologist (pediatric or otherwise)... so, I'm not sure what to believe.

AHHHHHHHHHHHHHHHHHHHHH

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Rachel--24 Collaborator
Rachel--24
Posted
OK - I'm a little confused after meeting with the nutrition "specialist" at my son's doctor's office.  :blink: For one thing she said his IGA level was high at 57, while his IGG level (which she said was more reliable for celiac) was low. 

<{POST_SNAPBACK}>

From all that I've read it's the IgG which is less reliable for Celiac not the other way around. I think this "specialist" is giving you BAD advice. I would pursue further testing. Did he have the full panel? I think its 5 different tests. If he's going to be on the diet...what is the point if he's only going to do it part-time. I don't think that is the answer at all.

Guest Lucy
Guest Lucy
Posted

In my experience, the NUTRITIONIST are as unaware about gluten as the Dr.s. Why is a nutrionist giving you the results? Has a Dr. looked at them? I'm confused.

I told our nutritionist that she should go back to school and take some classes on celiac disease. She didn't know a thing. I had learned more about it spending 1/2 hour online before our meeting than she knew. It is all so frustrating.

You need to contact your sons Dr. Demand answers. Print off some things that explain Celiac and highlight the points you want to argue and if he says something conflicting with the info on this websight point to it and say "why is this different?" etc. Make them explain themselves. Prove to them that they need to learn more.

celiac3270 Collaborator
celiac3270
Posted

The mostly gluten-free thing WILL NOT WORK. Getting contaminated once a month is the equivalent of not following it at all. Being mostly gluten-free will do very little...and a nutritionist isn't qualified to judge the blood results.

Gluten intolerance is sometimes used synonymously with Celiac disease. Technically, though, the difference is that with celiac disease, the gluten is already wreaking havoc and the whole thing is in full swing. With gluten intolerance, you have problems with gluten, but there is not yet any intestinal damage.

watkinson Apprentice
watkinson
Posted

Hi redheadheather,

Celiac disease is an autoimmune disease. Which basically means our antibodies are messed up. <_< A normal immune system sends out antibodies to destroy bad bacteria, viruses, poisons, ect. When a celiac injests gluten our antibodies think that is the poison and set out to "kill" the gluten. The problem comes in because many of our bodies cells resemble the gluten protien and that makes the antibodies kill our healthy cells (starting with the small intestine) causing a miriad of health issues. A gluten intollerance is like lactose intollerant, You get sick to your stomache or have gas or diarreah when you eat gluten but you do not have the autoimmune disease problems that go along with it.

Like the others said, It sounds like you nutritionist doesn't know what she is talking about. Make wure you see a gastroinerologist.

Good luck, Wendy

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