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Could I Have Celiac Disease?

mjcoelnc

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mjcoelnc Rookie
mjcoelnc
Posted

Hi, I have't been tested yet but my older and younger brothers both have Celiacs Disease.

 

Normally I eat alot of skinless chicken and Tilaptia fish. Well about a month ago I had Digournos 5 cheese pizza and had 3 slices. 2 hours after eating it I started to feel sick to my stomach. Then the gurgling started. I went to the bathroom and I started with fire hose diarrhea. Then I started vomiting. This all lasted for 3 hours. Next day I was fine cause I ate fish again. 2 weeks ago i had elbow noodles with sauce and the same thing happened. Well last night I had white rice and a box of sweet and our chicken that I have had severl times over the last 3 years. I was sick again. Only this time the vomiting was worse and i had chills and a slight fever of 99.9 afterward. I was fine by morning. I have constipation a lot and after i go I have cramping.

 

I also have Fibromyalgia, Ostopeenia in back and Oteoporosis in hips, Hashimoto/hypothyroidism, high blood pressure,joint pain, eye floaters and cateracts in both eyes.

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kareng Grand Master
kareng
Posted

How often are you getting the blood tests for Celiac? If you have a " first- degree" relative, you should be tested every few years. And if you aren't following that recommendation - you would want to get tested when you have some symptoms .

You have symptoms & related conditions, so I would say you need to get tested.

mjcoelnc Rookie
mjcoelnc
Posted
  • Author

I haven't been tested yet. I have a doctor appointment July 31 so I am going to bring this up.

kareng Grand Master
kareng
Posted

Open Original Shared Link

Open Original Shared Link

You need to continue to eat gluten to help you get accurate tests.

mjcoelnc Rookie
mjcoelnc
Posted
  • Author

Even if it makes me vomit  horribly and have horrible fire hoe diarrhea and made me lose 10 pound in  month?

kareng Grand Master
kareng
Posted

Open Original Shared Link

"A gluten challenge is the period of time when gluten is added back into a person’s diet to assist in the diagnosis of celiac disease. Antibodies take time to build into the blood stream before they can be detected through blood analysis. For a gluten challenge we recommend eating 1/2 slice of bread or a cracker each day for the duration of the challenge.

Prior to blood testing we recommend 12 weeks of eating gluten.

Prior to an endoscopic biopsy we recommend 2 weeks of eating gluten.

In the case of a severe reaction to gluten, a medical professional may opt to shorten the 12-week challenge and move immediately to an endoscopic biopsy."

And some info for your doc

Open Original Shared Link

mjcoelnc Rookie
mjcoelnc
Posted
  • Author

So today I had a cup of tea and a half slice of bread.. Now 2 hours later,I have a headache, i feel like throwing up but haven't thrown up yet. I have been having lots of gas, burping and passing gas. I feel totally wiped out. I noticed a have a sore in the bck of my mouth today.

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nvsmom Community Regular
nvsmom
Posted

Even if it makes me vomit  horribly and have horrible fire hoe diarrhea and made me lose 10 pound in  month?

Not everyone can make it through the gluten challenge.  Worn your doctor that it could be an impossibility for you, and perhaps he can get you in soon for a biopsy (requires only 2-4 weeks of 1-2 slices of bread per day or equivalent).  He might advise against all testing if it is that bad.

 

You can TRY to test on what you are eating now much chances are that it would be negative. Some people have higher levels of auto-antibodies that don't correlate to gluten consumption. After a long time gluten-free, most celiacs will have negative tests though.

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
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      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
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      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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