It is difficult to say without evaluation. You have had a pretty comprehensive evaluate for the symptoms. The biopsy should pin down the diagnosis of celiac disease. If there continues to be doubt, further testing with a variety of celiac antibodies can be considered.
I would also consider the various causes of malabsorption - including fat malabsorption, bacterial overgrowth, or lactose intolerance.
Stool studies can be sent to evaluate for fat malabsorption. Breath tests or jejunal aspirates can be done to evaluate for the latter two diseases.
These options can be discussed with a gastroenterologist.
Followup with your personal physician is essential.
This answer is not intended as and does not substitute for medical advice - the information presented is for patient education only. Please see your personal physician for further evaluation of your individual case.
Kevin, M.D.
kevinmd_b
Did you get an actual diagnosis of Celiac? There is a blood test for it, but it only works if you are currently eating a gluten based diet. If you've been completely gluten free for very long, then you need the intestinal boipsy. If you do have Celiac, you have to follow the gluten free diet scrupulously. It still takes a while for your system to recover from the gluten damage. Also, anytime you ingest the tiniest amount of gluten, it can start the reaction again. Also, if an ingredient list says "modified food starch", that is gluten derived. Go to celiac.com for more information.
I forgot to mention - I began taking Questran - a half a packet in the morning and in the evening - last week. I felt much better for a week, but then after a super-fatty meal one night, I had a terrible bout of diarrhea, and became discouraged. I restarted the prescription today.
Thanks for the comment. Regarding testing, I've had the blood test twice, and I've had a biopsy. I've been told that you can be gluten-intolerant without having celiac - meaning you are intolerant, but aren't doing irreparable damage to your intestines. I'm also very knowledgeable in all things gluten-free, such as which additives contain gluten, etc. I