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Post Diagnosis, Recovery & Treatment of Celiac Disease
Discussions related to the recovery process after you've been diagnosed.
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Recent Activity
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- BadHobit replied to BadHobit's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms14Help! I have to eat gluten :(
This is bad news.😓 -
- Sharke posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms03 years with Celiac, now I appear fine.
So a bit of background. Nearly four years ago, I began experiencing intermittent stomach issues, including cramping and constipation. However, what concerned me most was the significant weight loss. Despite being active, the rate at which I was losing weight prompted me to seek medical attention. Prior to noticing the weight loss, I weighed 165 lbs ... -
- trents replied to KCGirly's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms4Symptoms and trying to figure this out
Well, I strongly disagree that it was a comprehensive celiac disease panel. In addition to the tTG-IGA and the Immunoglobulin A, a comprehensive celiac panel would have included DGP-IGA, DGP-IGG and TTG-IGG. What he ordered was the most popular celiac antibody test available (and perhaps the best one), the tTG-IGA and he also, to his credit, ordered the Immunoglobulin... -
- knitty kitty replied to KCGirly's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms4Symptoms and trying to figure this out
Welcome to the forum, @KCGirly, In addition to side effects like rashes and gastrointestinal symptoms, Semaglutide is known to cause Thiamine Vitamin B1 deficiency. Gastrointestinal Beriberi (a Thiamine deficiency disorder) causes nausea, vomiting, abdominal pain, diarrhea, constipation, and tachycardia. Consuming a diet high in carbohydrates... -
- KCGirly replied to KCGirly's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms4Symptoms and trying to figure this out
Thanks for the reply Trent. You asked how much gluten I’m consuming daily. I haven’t been tracking that. I just know that some of the food I’ve been eating does have gluten like sandwiches and things like that. I’ve also had a few cookies we baked that had flour. My GI doctor did get back with me and they are moving the endoscopy up to t...
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So a bit of background. Nearly four years ago, I began experiencing intermittent stomach issues, including cramping and constipation. However, what concerned me most was the significant weight loss. Despite being active, the rate at which I was losing weight prompted me to seek medical attention. Prior to noticing the weight loss, I weighed 165 lbs (74.8 kg), but over time, I dropped to 120 lbs (54.4 kg). After consulting with my doctor, she suggested the possibility of celiac disease or gluten intolerance. She referred me for a gastroscopy, and while the biopsy did not confirm celiac disease, the specialist concluded that it was likely the cause. Following the diagnosis, I adopted a gluten-free diet. Initially, I occasionally indulged in foods containing wheat, such as take-out, but my decision to commit fully to a gluten-free lifestyle was prompted by a particularly severe reaction after eating pizza. I experienced chest pains, migraines, shooting pains throughout my body, and severe stomach cramping and constipation. Since then, I adhered to a strict gluten-free diet for over three years, avoiding even trace amounts of gluten. Despite this, I continued to experience ongoing stomach issues and was unable to regain the weight I had lost. A few months ago, I unknowingly consumed wheat after purchasing a jar of mustard that contained wheat flour—an ingredient I had not previously needed to check. Halfway through my meal, I noticed hives on my arm. Though the hives resolved after about 20 minutes and the stomach discomfort subsided shortly after, I reflected on the fact that hives had never been part of my previous symptoms. This led me to reconsider my diagnosis. This incident raised the possibility that my symptoms might not be related to celiac disease but could instead be due to a classic wheat allergy. To investigate further, I began experimenting with foods containing barley, which I consumed without any noticeable symptoms. I then tried soup with actual barley, with no adverse reaction. This suggested to me that wheat, specifically, might be the problem rather than gluten or barley. Encouraged by these results, I tested myself with small amounts of products containing wheat flour and starch, including an entire pop-tart and crackers, and experienced no issues. It's been days since, and I have been eating some wheat products, still with no issues. However, I am still uncertain whether this means that even though I am not experiencing any symptoms, I may still be causing harm to my GI. I will be consulting with a doctor to undergo allergy testing, but I would greatly appreciate any insights or advice from others who may have experienced similar situations. How should I proceed from here?
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Well, I strongly disagree that it was a comprehensive celiac disease panel. In addition to the tTG-IGA and the Immunoglobulin A, a comprehensive celiac panel would have included DGP-IGA, DGP-IGG and TTG-IGG. What he ordered was the most popular celiac antibody test available (and perhaps the best one), the tTG-IGA and he also, to his credit, ordered the Immunoglobulin A (aka, "total IGA"). The total IGA test is not a celiac antibody test per se but is used to check for IGA deficiency. IGA deficiency can distort IGA test results for individual IGA test scores downward and create false negatives. You are not IGA deficient so that is not a problem in your case. Here is an article giving an overview of celiac antibody testing:
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By knitty kitty · Posted
Welcome to the forum, @KCGirly, In addition to side effects like rashes and gastrointestinal symptoms, Semaglutide is known to cause Thiamine Vitamin B1 deficiency. Gastrointestinal Beriberi (a Thiamine deficiency disorder) causes nausea, vomiting, abdominal pain, diarrhea, constipation, and tachycardia. Consuming a diet high in carbohydrates (like during a gluten challenge) can make symptoms worse. Thiamine is needed to convert carbs, fats, and proteins into energy and enzymes that keep us alive. Without sufficient thiamine, our bodies store excess calories as fat. Symptoms of thiamine deficiency can wax and wane depending on how much dietary thiamine is consumed. If you eat a meal with lots of thiamine (meat and liver are good sources of dietary thiamine), a twenty percent increase in dietary thiamine produces an eighty percent increase in brain activity and symptoms improve. Symptoms can occur for years with subclinical thiamine deficiency. A doctor can administer high dose thiamine intravenously, or over-the-counter thiamine supplements (Benfotiamine) can be taken. Symptoms improve within a few hours to days with thiamine supplementation. Thiamine is safe and nontoxic even in high doses. No harm in trying thiamine supplementation, if only to rule it out. Unfortunately, many doctors are not aware of thiamine deficiency caused by pharmaceuticals. Thiamine deficiency can affect antibody production and results in false negatives on Celiac testing. Semaglutide can also cause Vitamin B12 deficiency and folate deficiency. Anesthesia can also deplete B12. Do keep us posted on your progress. -
Thanks for the reply Trent. You asked how much gluten I’m consuming daily. I haven’t been tracking that. I just know that some of the food I’ve been eating does have gluten like sandwiches and things like that. I’ve also had a few cookies we baked that had flour. My GI doctor did get back with me and they are moving the endoscopy up to tomorrow. I too hope I have consumed enough gluten for the test to be accurate. The odd thing about this is about 12-14 years ago I had similar symptoms. The ended up diagnosing as IBS. They never did celiac testing. The episodes went away and just reared their ugly head again this year. I’m not sure why they just stopped, but was thankful. Here are the results for the blood test. CELIAC DISEASE COMPREHENSIVE PANEL INTERPRETATION No serological evidence of celiac disease. tTG IgA may normalize in individuals with celiac disease who maintain a gluten-free diet. Consider HLA DQ2 and DQ8 testing to rule out celiac disease. Celiac disease is extremely rare in the absence of DQ2 or DQ8. Show Less TISSUE TRANSGLUTAMINASE AB, IGA U/mL <1.0 IMMUNOGLOBULIN A 230
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