My 5 year old son follows a GF diet, as he always has because he has not been able to tolerate it since he was a exclusively breastfed baby (he had chronic diarrhea and vomiting until I eliminated it.). He tested as in the highest risk genetically for Celiac. Last year his ferritin was low (13) and his TIBC was high (437). And his Vit. D was low. His GI doc failed to mention his possible anemia. He has continued on his GF diet. He does often get sick after we eat out, even through the chefs think their food is GF. He also eats lunch at school. He is on a 504 plan and the cook says she checks every label and is very careful not to cross-contaminate. He just had his ferritin levels checked again and they are lower this year than last! They have gone down from 13 to 7. I have started him on an iron supplement. He is still Vit. D deficient too, even with the daily supplement. Could Celiac disease be causing this? Would a biopsy have to show damage if this level of malabsorption was occurring? Is it possible that he is so sensitive that eating things labeled gluten free is not strict enough? What am I doing wrong? He has a GF toaster. I prepare his food on a clean glass cutting board. Uses dedicated GF wooden utensils. I hand wash all metal and glass very well. We avoid plastic dishes and cookware. Keep a separate GF cabinet. Check labels. - Frustrated momma.
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