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

Just Saw The Nurse Practitioner...


beachbirdie

Recommended Posts

beachbirdie Contributor

It's time for me to get serious about gluten free living.

She was great actually. I resisted seeing her because she is new to my doctor's office, and my doc is an excellent and intuitive integrative medicine doctor with whom I've built great trust. She really thinks "outside the box".

Turns out the FNP also has celiac, and is very knowledgeable. I will trust what she tells me!

I had only one positive test, the TtG IgG, and she was willing to send for biopsy if I wanted but said (as is well known here) biopsies miss a lot. She suggests that I am likely in the early stages of damage, and though a biopsy may not show anything, and my skin rash is not yet widespread, she would say I AM gluten intolerant and it doesn't make sense to keep eating it just to make myself really sick.

When I got home and looked at the diagnosis sheet, she had written gluten enteropathy. Not sure how I feel about having that defined in the record, but I am glad I have something concrete that I can point to and help my husband understand that I am NOT tilting at windmills, something real is going on.

They are going to re-test only the TtG IgG in a year, and see if it has dropped. Good enough for me.

I'm not happy to have another disease, but maybe I've had it all along and could have avoided thyroid issues if I'd known. I am sure glad that I can get off the gluten now for good. It's been an uncomfortable 6 months.


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



Celiac.com Sponsor (A8-M):



pricklypear1971 Community Regular

Excellent!

Bubba's Mom Enthusiast

I think it might be good to have the gluten enteropathy in your record? If you need RXs in the future, they'll know to be careful in what they prescribe, and if you are ever hospitalized it's official for food restrictions.

I'm glad you've got got good medical care people to go to. I don't have that here, and I think it's really important?

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. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    2. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

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

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

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

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
×
×
  • 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.