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

Trying To Get A Diagnosis


panthercreek

Recommended Posts

panthercreek Newbie

Hi, I just happened to stumble across this website in my search for an answer to my health problems. My Dr isn't coming up with anything so I have been doing some digging of my own. I am starting to think I have some sort of food issue but I don't know if it is with gluten or not. I have been having a problem with bloating, when I wake up in the morning it isn't to bad, not very noticable. After I eat breakfast my mid section gets so big that I look pregnant. My breakfast is always Fiber One cereal with strawberries and coffee with milk and sweetner. After breakfast my stomach stays enlarged, one of my daughters teachers asked me if I was pregnant the other day, thats how bad it is. My stomach also hurts and is tender to the touch. I also just generally don't feel good, headaches, hot flashes and weak. This morning I woke up and my stomach was somewhat bloated but not to bad, I don't look 4 months pregnant, lol! I changed what I had to eat, I ate 2 scrablmed eggs and a banana. And my stomach is still just a little bloated like when I woke up. But I don't have all the symptoms that I have read about. Do my symptoms sound like I should look into the possiblity of Celiac disease. So far my Dr has run tests and I have also had a full ultrasound and not come up with anything. Thank you.


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



Celiac.com Sponsor (A8-M):



hathor Contributor

Nobody has all the symptoms. What used to be viewed as classic celiac is only seen in a minority of patients, as I understand it.

If your symptoms vary according to what you eat, it seems to me that you have a food-related issue. One can react to a food immediately or anytime in the next, say, 48 to 72 hours, so keeping a diet/symptom journal can be useful in figuring things out.

Bloating isn't necessarily due to gluten. If you run a google search you can see that any number of foods can cause it. But if you see that it is worse following gluten, it would be worthwhile to get tested.

Have you noticed a reaction following dairy? This is a common offender. If you skipped the cereal, it could be the absence of the milk you put on it, rather than the cereal itself, which made the difference. I guess if I were you, my first thought would be lactose intolerance. It is common and it causes bloating. Hold off on the dairy or take a lactaid-type product and see how you do.

Also, you mention a sweetener. Some kinds of sweetener can also cause bloating. If the lactose thing doesn't pan out, I would try eliminating all artificial sweeteners. I know things like that can blow me up like a balloon :(

GlutenWrangler Contributor

It definitely doesn't hurt to get tested! Talk to your doctor and have him or her run a full celiac panel, and possibly a food allergy test. It's a good place to start. Good luck,

-Brian

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. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

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

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

      Inconclusive results

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

      Inconclusive results

    4. - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,437
    • Most Online (within 30 mins)
      7,748

    rednecksurfer
    Newest Member
    rednecksurfer
    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

    • 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).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • 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.