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

Celiac-disease Testing


dbuhl79

Recommended Posts

dbuhl79 Contributor

I'm new here, and unsure of I have celiac disease, but the symptoms seem to be matching up. After 3 months of various digestive issues, and a handful of doctor appointments with no success. After a day of nothing but bagels (thinking plain mundane food) I've gone gluten free for roughly over a week. Although, not strictly as I have been learning after the fact what has gluten and what doesn't by trial and error. However, my symptoms have GREATLY improved and I have felt almost normal again. This leads me to request a celiac testing by my physician. My question is, must I be consuming gluten for this test to be accurate?

These are my following symptoms,

abdominal cramping (more localization on left side)

diarrhea (and or constipation)

naseau

fatigue

cold sensitivity (possibliy anemia)

Does anyone else suffer from this and even after a bowel movement at times feel worse?


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



Celiac.com Sponsor (A8-M):



lovegrov Collaborator

You must go back to eating gluten for the tests to be accurate. You haven't been gluten-free enough for long enough to skew it yet, but you need to start eating it again. Fatigue is THE most common symptom of celiac disease.

richard

tarnalberry Community Regular

Yes, you MUST be consuming a fairly decent amount (about the equivalent of three slices of bread a day) of gluten for a while before getting tested.

dbuhl79 Contributor

Richard,

Thanks so much for the reply! I really hate to skew it if I can convince them to test me. Ahh, nice big wheat bagels, and a nap heading my way!

Thanks,

Dana

Guest barbara3675

If you get inconclusive results after being on/off gluten and are not sure, you need to think about testing via Enterolab in Texas. I got a negative blood test while eating gluten from the doctor's office and tested positive for gluten and casein intolerance while not on gluten from Enterolab. The test is done in your home by you, sent overnight to them and and I got my results in less than two weeks via email. I am very happy with the professional treatment and trust them completely. I bought the complete kit which included gene testing which was revealing as now we know where my granddaughter who has full blown celiac disease for five years now, got it.

Barbara

celiacfreeman Contributor

If you have private insurance it will go up if your diagnosed. I would use

the unoffical entrolab (spelling) rather than the doctor blood test.

Ps you sound like a classic celiac to me.

dbuhl79 Contributor

Celiacfreeman, Thanks for the information. Luckily my group health insurance through work is pretty good and paid fully within the company. I'll keep that in mind when I switch insurances in the future.

Now here's an odd question for all those diagnosied "celiacs" out there. Does an odor change in your bowel movements arise? I've noticed now being back on wheat (and mind you that's a joy when it hits my system!). But it tends to smell similar to copper almost. Does anyone else notice this?

Thanks for all of the wonderful information and support, this is a great forum!


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



Celiac.com Sponsor (A8-M):



dbuhl79 Contributor

:huh: Well, to keep everyone posted, I saw my PCP today. She is scheduling me an appointment with a GI specialist, to confirm that I need a sigmoidoscopy(sp). I'm so sick of appointments!! But at least I may finally get some answers. And luckily this hospital has a specialist in Celiac Disease, and I should get to see them for this consult.

Back on gluten, and feeling tired. Not too much cramping or diahrrea, maybe I am wrong?

Well wish me luck everyone, and thanks for the informative posts. :D

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. - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      10

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      10

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    3. - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      10

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    4. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      10

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    5. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,442
    • Most Online (within 30 mins)
      7,748

    Mprice
    Newest Member
    Mprice
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • cristiana
      It's strange because I'm pretty sure not too long ago I picked up a loaf of bread with B vitamins, but I can't find a single one now.  Probably cutbacks, everyone's trying to save money now!
    • Scott Adams
      Eating grains typically depletes certain B vitamins, so I'm not sure why they decided to fortify with calcium and iron, but hopefully we'll see more B vitamin fortification in gluten-free products going forward.
    • Rogol72
      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
×
×
  • 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.