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In Search Of A Specialist In Orange County


Carlson05

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Carlson05 Newbie

I am desperatley searching for a pediatric celiac specialist in Orange County or San Diego County, California. If anyone knows of a clinic specializing in celiac or the name of doctor, please please please let me know. My 14 month old daughter has been sick for far too long.

  • 2 weeks later...

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nasalady Contributor

I'm so sorry to hear about your daughter's illness.

The only pediatric celiac specialist I know of in Southern CA works in clinics at both Children's Hospital of Los Angeles and Women and Children's Hospital at County USC Medical Center. Her name is Dr. Michelle Pietzak.

HOWEVER, a quick Google search revealed eight gastroenterologists at Children's Hospital of Orange County:

Agran, Phyllis F

Grant, Kenneth E

Idries, Shaheen I

Katz, Mitchell H

Steinmetz, Barry A

Tran, Robert

Vaquero Solans, Cecilia

Younes, Bassam S

Could you perhaps call the gastroenterology department at CHOC and ask them to help you find the appropriate doctor? The hospital is located in the City of Orange, and the main number is (714) 997-3000. Even if no one there actually specializes in celiac disease, they must know of doctors who do.

Good luck!

JoAnn

  • 3 weeks later...
CeliBelli Newbie
I am desperatley searching for a pediatric celiac specialist in Orange County

I very highly recommend Dr. Jolanta Lukawski, who is director of the Hoag Hospital Women's Health Center and has a private practice in Alisa Viejo. She is an outstanding physician, and if your toddler is outside her scope I am confident she can refer you to someone with the necessary skill to treat your daughter. Her office contact information is:

26671 Aliso Creek Road Suite 304

Aliso Viejo, CA 92656

(949) 389-9409

Good luck!

  • 4 months later...
Kitty949 Newbie
I am desperatley searching for a pediatric celiac specialist in Orange County or San Diego County, California. If anyone knows of a clinic specializing in celiac or the name of doctor, please please please let me know. My 14 month old daughter has been sick for far too long.

Hi there,

I hope you have found a specialist by now...It is tough! I am a newly diagnosed adult in Orange County and know the feeling of being left to find help on my own! I visited the Wm K. Warren Medical Research Center at UCSD (La Jolla, CA) for a nutritional/dietary consult. This is a dedicated center and they do have a pediatric specialist: Open Original Shared Link.

Good Luck,

kitty949

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    • knitty kitty
      Lectins are carbohydrate storage proteins.  Different plants have different lectins.  Gluten is a lectin, but not all lectins are gluten.   Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it.  During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes.  In Celiac, our immunity kicks on when exposed to gluten.  Gluten is made up of a string of polypeptides.  One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes.  Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide.  The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease.   In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again.   Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces.  To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea.   Lectins can be irritating to the gastrointestinal system.   Lectins can stimulate IgE (allergic) reactions.  Lectins can cause mast cells to release histamine. Lectins can be difficult to digest.  Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation.  Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease.  Corn lectins are more apt to be problematic than most other lectins.   Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein.  I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives.   But, there's no gluten in corn or other grains.  Gluten and that 33-mer polypeptide are only in barley, wheat and rye.  And some breeds of oats.   Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel.   It's not always gluten; the immune response is just going crazy.   https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/
    • knitty kitty
      Lectins are carbohydrate storage proteins.  Different plants have different lectins.  Gluten is a lectin, but not all lectins are gluten.   Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it.  During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes.  In Celiac, our immunity kicks on when exposed to gluten.  Gluten is made up of a string of polypeptides.  One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes.  Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide.  The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease.   In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again.   Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces.  To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea.   Lectins can be irritating to the gastrointestinal system.   Lectins can stimulate IgE (allergic) reactions.  Lectins can cause mast cells to release histamine. Lectins can be difficult to digest.  Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation.  Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease.  Corn lectins are more apt to be problematic than most other lectins.   Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein.  I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives.   But, there's no gluten in corn or other grains.  Gluten and that 33-mer polypeptide are only in barley, wheat and rye.  And some breeds of oats.   Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel.   It's not always gluten; the immune response is just going crazy.   https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/
    • knitty kitty
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    • trents
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