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Could My 3 Month Old Have Celiac Disease?

alainagros

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alainagros Newbie
alainagros
Posted

I have a 3 month old son that was born at a normal weight and other than a bout of viral meningitis at 4 days old, is relatively healthy. He has severe reflux, he doesn't spit up, the pediatrician explained that the formula comes back up and just sits in his esophogaus, and it burns for him. He was on Nutramigen, which is gluten-free, for about 2 months, and was gaining weight at a steady pace and staying in the 50th percentile. 3 weeks ago, we switched him back to Enfamil Lipil (the Nutramigen was supposed to help the refulux and keep him off of medicine, but since he had to be on medicine anyway, we put him back on the Lipil). Well since he's been on the Lipil, he hasn't gained a single ounce and has fallen to the 10th percentile for his weight. His pediatrician suggested that it may be Celiac disease causing the failure to thrive. Does this sound right? Should I push for him to be tested? I'm not sure what the tests consists of, so I don't want to put him through unnecessary pain (if there is any) if this doesn't sound like Celiac disease. Help!!

**He also has eczema

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KristaleeJane Contributor
KristaleeJane
Posted

Hi there,

It sounds like you are having a lot of issues already, you can find great information at the following website. Click on it, or copy and paste into your browser.

Good luck

Open Original Shared Link

ravenwoodglass Mentor
ravenwoodglass
Posted

Your son's history mirrors my sons. He also had menigitis at under a month old. You could ask for a blood test but do be aware that at his age the likelyhood of a false negative is high. I would get the blood test done while he is still on the formula that seems linked to the issue and then unless you are going to put him through the endoscopy I would get back onto the gluten-free formula no matter what the test results.

alainagros Newbie
alainagros
Posted
  • Author

I really don't want to put him through the endoscopy, so I want to switch him back to the gluten-free formula to see if it makes a difference. But at the same time, I want to know NOW if gluten-free has to be his lifestyle or not, you know? I don't just want to guess about it right now, and as he gets older, if he eats anything with gluten, I don't want him to have problems. We go back to the gastrologist Tuesday for a weight check, I guess I'll have to see what he says.

nora-n Rookie
nora-n
Posted

There was a mother with a small child that reacted very much to breast milk if hte mother was consuming gluten, and was fine when she ate gluten free. The older brother was celiac. But she did not manage to get a diagnosis (endoscopy). The baby did not thrive while she was eating gluten. Afterwards she thought she should have just kept the child off gluten, and not pursued a diagnosis.

It is not so easy to get a diagnosis under 8 months or 1 year.

In my opinion, just try to get a blood test and keep the baby off gluten afterwards.

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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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      Hidden Gluten in distilled vinegar

      By trents · Posted

      @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.
    • Mynx
      Hidden Gluten in distilled vinegar

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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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