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

Stupid Question


Mo92109

Recommended Posts

Mo92109 Apprentice

I am confused or at least clueless. I have been seeing a GI Dr. about my "wheat Intolerance" that he (and I) believe is Celiac. I won't go on the Gluten challege, and he doesn't want me to because my initial reaction is classic allergies (sneezing, itchy, etc) and he is afraid of them worsening to a reaction similar to a peanut allergy. But I think I might have more intolerances, sometimes when I KNOW I have been gluten free, I still get symptoms, especially bloating, gas and the big D. Sometimes even itching like an "allergy".

So, my question is, can an allergist test me for food allergies? How do I go about that? Can any allergist doi it? I thought only GI doc's can help, but I have no idea.

Thanks.


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



Celiac.com Sponsor (A8-M):



Jen H Contributor

I went to an allergist to be tested for food allergies. The allergist I went to was affiliated with my ENT, for some reason. I was tested for all foods over the period of 3 weeks. I suspected I had a soy intolerance and was always very nauseous. I have an HMO, so I needed to get a referral from my PCP. Perhaps you can ask your PCP more about the testing and whether you'd be a good candidate.

jerseyangel Proficient

It is possible to have Celiac (or be gluten intolerant) and be allergic to wheat. You need to see an allergist to determine if you are truly allergic to wheat, or any other foods.

Claire Collaborator

I have had many years experience with for intolerance and 'testing'. Tests done by an allergist - i.e. patches and skin pricks are useless in this regard. They are quite accurate for environmental allergiess and may even pick up on absolute good allergies - of the peanut variety. They will not find the intolerances.

Claire

flagbabyds Collaborator

i'm allergic to wheat and have celiac. Your allergist can order bloood test, and then do the skin prick test.

mouse Enthusiast

I am also allergic to wheat and have diagnosed Celiac. I have had the pin prick test for allergies and my GP also did a blood test for the major allergens.

lorka150 Collaborator

skin prick tests, according to every allergist and doctor i have seen, are only fifty percent effective for foods, but about ninety-eight for nature.


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



Celiac.com Sponsor (A8-M):



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...