Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Qualified Doctor


Packard

Recommended Posts

Packard Newbie

I went to my gastro-enterologist with my symptoms of celiac. He spent 4 months and about every test imaginable to find a cause. He ordered tests of my liver and gall bladder; he ordered an MRI, tested for lactose intolerance. He ran out of tests and handed me off to an associate who suggested a low fiber diet.

I read an article in the local newspaper about celiac and I put myself on a gluten free diet and 2 days later I was symptom free.

My question is: is this a qualified doctor? I use him for my endoscopy's. If he missed the celiac (and I don't think he should have) should I trust him with the endoscopy's? Or should I be looking for another doctor?


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



Celiac.com Sponsor (A8-M):



DonnaD Apprentice
I went to my gastro-enterologist with my symptoms of celiac. He spent 4 months and about every test imaginable to find a cause. He ordered tests of my liver and gall bladder; he ordered an MRI, tested for lactose intolerance. He ran out of tests and handed me off to an associate who suggested a low fiber diet.

I read an article in the local newspaper about celiac and I put myself on a gluten free diet and 2 days later I was symptom free.

My question is: is this a qualified doctor? I use him for my endoscopy's. If he missed the celiac (and I don't think he should have) should I trust him with the endoscopy's? Or should I be looking for another doctor?

Hi Packard

You are lucky you stumbled on the answer so quickly. :P

I read that the average time taken to get a dx of celiac disease is 11 years and 15 doctors! for me it was all of my 42 years, rheumatologists, renal specialists, surgeons, pain clinic, de-nervation,physio x 5, 100s of doctors and I only realised what the cause of my problems were after my daughter (more classic symptoms) was dx in November and I found this board looking for food ideas for her. I soon realised that so many people on here had exactly the same pattern of progression, sl overweight, C, IBS, Fibro. So I paid for Enterolab tests (I had been wheat free so bloods would have been false-negative which is commom). I searched all my main symptoms here and soon realised my whole family had symptoms we had never even connected together.

You could look for another Doctor but I'm afraid if you read the experiances of others here they are all pretty hopeless. Most still think that unless you have the typical presentation of chronic D and have lost 15lbs it isn't possible to be celiac let alone any that will admit that gluten sensitivity, without villi damage, even exists! You could try and educate him but do check that he knows what to look for on the scope and takes enough biopsy samples or ask for reccomendations in your area from Others on the board who will be able to help you more with this as things done differently here in the UK.

Good luck!

Donna

happygirl Collaborator

I had a similar experience in terms of GI running all kinds of tests, and my mom was the one who suggested Celiac. He never had.

I personally would choose a different GI because presumably, this dr. is not well-educated about Celiac. Having a dr. who gives you mis-information is horribly frustrating. But, if he seems willing to learn and provides you of some help, then it may be a more difficult decision.

If you are on a gluten-free diet, an endoscopy and biopsy will probably not show damage. You need to be eating gluten to have an accurate biopsy (I learned this after my endoscopy, although my GI told me it was OK to go on the diet for 6 weeks before my procedure.)

CMCM Rising Star

My GP vaguely "knew what celiac was", and one day I walked into a GI's office (where I had had a colonoscopy 6 months ago) and asked about testing for celiac disease, and they scrambled around to find some sort of answer and finally came up with some vague statement about blood tests, and said "no, we don't have any celiac patients". Right then and there I decided not to go down that road if I didn't have to. It was obvious I would be getting into a very circular cycle of all sorts of expensive tests, and since I have a high deductible, it was mostly going to come out of my own wallet to pay for it all. So I decided to go the Enterolab route, and while the $350 is expensive, I think it will be money well spent and will certainly cost a whole lot less than all the traditional doctor searching would have cost. Besides, I don't have a lot of confidence in a doctor who actually knows less than I do about celiac disease! If I had found a knowledgeable doctor, it might have been different. By the time most of us find our way to this board, we have pretty much been taking the bull by the horns and trying to logically figure things our ourselves. The people I pity are the ones who remain clueless for a lifetime (that was ME!!! for 25+ years!!) because doctors are looking at virtually every possibility other than celiac! :angry:

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,794
    • Most Online (within 30 mins)
      7,748

    MarciO
    Newest Member
    MarciO
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Manaan2
      Hi Trents-Thanks for reading and sharing insight.  We need all the help we can get and it's super appreciated.  She is currently dairy, soy and oat free and those have mostly been completely excluded from her diet since the diagnosis (we tried going back on dairy and oats at different times for a bit, didn't see a significant difference but have now cut out again just to be extra safe since her issues are so persistent.  We did cut eggs out for about 3 months and didn't notice significant difference there, either.  The only one we haven't specifically cut out completely for any portion of time is corn, however, we've kept it minimal in all of our diets for a long time.  She definitely goes 3-4 weeks without any corn products at times and still has issues, but I'm guessing that's not long enough to confirm that it isn't causing issues.   We could definitely try to go longer just to double check.  Thanks again!   
    • Jordan23
      Ok so know one knows about cross reactions from yeast,corn, potatoes, eggs, quinoa ,chocolate, milk, soy, and a few more I forgot.  There all gluten free but share a similar structure to gluten proteins. I use to be able to eat potatoes but now all of a sudden I was stumped and couldn't figure it out when I got shortness of breath like I was suffocating.  Then figured it out it was the potatoes.  They don't really taste good anyways. Get the white yams and cherry red 🍠 yams as a sub they taste way better. It's a cross reaction! Google foods that cross react with celiacs.  Not all of them you will cross react too. My reactions now unfortunately manifest in my chest and closes everything up . Life sucks then we die. Stay hopeful and look and see different companies that work for you . Lentils from kroger work for me raw in the bag and says nothing about gluten free but it works for me just rinse wellllll.....don't get discouraged and stay hopeful and don't pee off god
    • K6315
      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
×
×
  • Create New...