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

Help Please 3 And A Half Yr Old Negative Bloods


beebs

Recommended Posts

beebs Enthusiast

We are coming up to a month of my 3 year old having chronic yellow floating mucous stool, it alternates between that and watery diarrehea and in the last week the food is undigested. I can see what he ate the day before.

He is tired all the time, pale, black bags under his eyes, pale gums, can't sleep because of restless legs (he gets up at 3am ish every morning), tells me his head spins and spins, falls over all the time, gets puffed out in a couple of minutes at the park, says he feels sick in the tummy and that his tummy hurts, losing weight, he has become very clingy, cries at the slightest thing, bad tantrums and either totally hyper or really exhausted, has no appetite.

I reckon at this stage he might be anemic, he had his bloods done for all the HLa stuff -not dna nor vitamin deficiencies but it came back negative.....

There is celiac in my family, I don't know what to do....continue giving him gluten and hope he gets a diagnosis or just say bugger it and go gluten free.

I'm beginning to realise that drs have no idea about celiac at all.

I've read that false neg blood tests are very common in kids under 5, does anyone have any idea how often this happens.


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



Celiac.com Sponsor (A8-M):



npignana Newbie

I am so sorry. I am not a doctor and do not want to try and diagnose your child, but I feel your pain. So I just want to share my story and hopefully it can help you make the right decision or point you in the right direction. My son at the time was 2 years old (he is now 4) had very very similar symptoms. It was frustrating because his doctor couldn't figure out the problem. We eventually one day couldn't take watching him in pain anymore and we took him into the emergency room. It was a really hard decision but we knew we couldn't wait for an answer anymore. It was there they did a stomach x ray and found something wrong with his intestines, that is when they sent us to the children's hospital. Long story short, we saw a stomach specialist and a GI doctor. His intestines were stressed out and started collapsing on each other, they did tons of blood work to determine why the intestines were stressed out. The blood work, lead them to believe it was Celiac Disease, however they couldn't be sure until they did a large and small intestines biopsy. It was the biopsy that determined he had celiac. It was a long 4 days in the hospital, test after test, and lots of procedures, so I will spare you all the long details. However, as a parent that saw their child suffering I feel your pain, and the severe symptoms sound too familiar. My advice is to use your parent intuition, get him to emergency room if you think it is necessary or find out the best GI doctor in your area ASAP, and don't take "I don't know as an answer", demand answers and demand them quickly. You said there is celiac in your family, and from what I understand Celiac can be hereditary. Definitely don't take the gluten out of his diet yet, you want to make sure that he gets diagnosed correctly. If you take the gluten out before he is diagnosed, it might make it more challenging for the doctors. If you are getting a lot of mix answers in the bloodwork definitely discuss the biopsy.

My son is 4 now, and as soon as we changed his diet we saw an improvement in his health and moods right away. He is now a healthy, growing, always laughing and high energy child!!! Keep me posted and wish you and your son the best.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to Bebygirl01's topic in Related Issues & Disorders
      1

      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

    2. - Bebygirl01 posted a topic in Related Issues & Disorders
      1

      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

    3. - Scott Adams replied to Dawn Meyers's topic in Related Issues & Disorders
      21

      Vaccines

    4. - knitty kitty replied to Dawn Meyers's topic in Related Issues & Disorders
      21

      Vaccines

    5. - knitty kitty replied to Tyoung's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      8

      Increasing symptoms after going gluten free


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,006
    • Most Online (within 30 mins)
      7,748

    anjie patterson
    Newest Member
    anjie patterson
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      @Bebygirl01, if you want to play word games with the term, "gluten", we can do that. The proteins you list in these other cereal grains besides wheat, barley and rye are somewhat different from that found in wheat, barley and rye and, technically speaking, are not "gluten". Technically speaking, "gluten" should only be applied to a particular protein found in wheat, barley and rye. These other cereal grain proteins have their own names (avenin, secalinin, zein, etc). Unfortunately, confusion has been created in popular and pseudo scientific literature by the informal use of the term "gluten" when talking about the proteins found in these other cereal grains such that you sometimes read about "corn gluten", "oat gluten", "rice gluten", etc. But these are actually misnomers, with "gluten" having been added on as an informal appendage to the actual protein names. Having said that, the protein structures of these other cereal grains is close enough to gluten that, for some people, they can cause a celiac type reaction. But this is not true for most celiacs and those who fall into the NCGS category. Apparently, it is true for you. This whole idea that cereal grains are bad for all of us has been popularized by books such as Dangerous Grains for years but it is not a widely accepted idea in the scientific community.
    • Bebygirl01
      On my Celiac journey and discovered I was also reacting to other types of gluten. The FDA in it's finite wisdom only classifies 'wheat, barley and rye' as the gluten's to be considered when a company tests for and stamps their products as gluten free. I am curious as to how many of you are aware of the other types of glutens? And another question to those on a 'traditional' gluten free diet , who are also still sick and struggling, are you also reacting to these other types of gluten as listed below? NOTE:  The new movement if you want to call it that, is now called 'grain free' and that is the true definition of gluten free. I no longer suffer with ataxia, confusion, anxiety, depression, OCD, Insomnia, ADD, acid reflux, dermatitis herpetiformis, migraines, headaches, and weight issues all due to going 'grain free'. I hope to reach as many of you out there that are still struggling and unaware of what might be setting you off such as my most recent glutening was from a vegan supplement that contained 'magnesium sterate' and 'glucose syrup' both of which are from Zien (zane) gluten at 55%. I was covered in sores that were bleeding, I was seeing squigly lines when I was trying to drive, had acid reflux, insomnia, and nightmares all from the gluten in Corn. Here are the other types of glutens that Celiacs and Gluten Intolerant people also react to: Wheat -Alpha Gliadin Gluten- 69% Rye - Secalinin gluten-30-50% Oats-Avenin gluten -16% Barley-Hordein Gluten -46-52% Millet-Panicin Gluten-40% Corn-Zien Gluten -55% Rice-Orzenin Gluten-5% Sorghum-Kafirin gluten-52% and Teff-Penniseiten Gluten 11%.
    • Scott Adams
      I just want to mention again that IF thimerosal is used in a flu vaccine the amount of ethylmercury in a single vaccine dose would be extremely small, typically around 25 micrograms (µg) or less. For context, this is much lower than the levels of methylmercury found in some seafood. Ethylmercury is metabolized and excreted from the body much faster than methylmercury. Its half-life in the blood is about 7 days, compared to methylmercury, which can persist for months. The dose of ethylmercury in vaccines is far below the threshold known to cause toxicity so would not require chelation.
    • knitty kitty
      If you have poor reactions to vaccines, preservatives, sugar alcohols and metals, you may be deficient in Thiamine Vitamin B1.  Thiamine is needed in the immune response and production of antibodies.  Thiamine can be depleted by vaccines if you are already low to begin with due to the Malabsorption of Celiac Disease.  Thiamine can be destroyed by sulfide preservatives in vaccines, which can result in the body's poor response to vaccines.  Thiamine also chelates metals which allows those metals to be removed in the feces.  Chelation removes thiamine from the body, resulting in a state of thiamine deficiency.  Sugar alcohols need to be processed through the liver using thiamine.  Again, if you're low in thiamine as many Celiac are because of the Malabsorption of celiac disease, vaccines can be a tipping point, resulting in a thiamine deficient state. High doses of Thiamine required to correct thiamine deficiency states are safe and nontoxic.  Thiamine has no toxicity level.  Thiamine and the other B vitamins need to be taken together because they interact together to sustain health.   References: https://pubmed.ncbi.nlm.nih.gov/25542071/ https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/
    • knitty kitty
      @Pasballard, Keep in mind those gluten free processed snacks are not required to have vitamins and minerals added to them to replace vitamins lost in processing like gluten containing products.   We need the eight essential B vitamins to turn those carbs into energy to fuel our bodies and make enzymes that sustain life.  Sudden weight gain (or weight loss) can be symptomatic of Thiamine Vitamin B1 deficiency.  Thiamine is the B vitamin with the shortest storage time, and so  thiamine deficiency shows up first with vague symptoms like weight gain or loss, fatigue, not sleeping well, achy or cramping muscles, digestive issues and headaches.   Taking vitamin and mineral supplements helps boost your body's ability to absorb these nutrients which keeps our bodies healthy.  B Complex vitamins and Vitamin D (which regulates inflammation) are usually low in people with Celiac disease.  Talk to your doctor and nutritionist about supplementing.
×
×
  • Create New...