This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
Could you tell me about these other celiac genes? I did have mine tested through Enterolab. Do they test for all the ones you are referring to?
My mom has damage that is irreversible, having had more surgeries than I can count on both hands. However, I'm hoping a gluten-free diet would slow down or stop more inflammation and future damage. Her doc yesterday is wanting to switch her meds b/c of the inflammation - but didn't want to look in this direction. Maybe someday the medical community will catch on.
That is so great that you were able to see resolution of your RA! I'm hoping to prevent it before even developing it.
My mother has severe RA. I think she is finally listening to me about gluten probably playing a role in it. I sent her a list of tests to have her rheumatologist run. Since I went the route of Enterolab, I just pulled the list from online.
DGP (Deamidated gliadin peptide antibody)
tTG-IgA or tissue transglutaminase-IgA
AGA-IgG or Antigliadin IgG
AGA-IgA or Antigliadin IGA
EMA (Immunoglobulin A anti-endomysium antibodies)
HLA-DQ2 and HLA-DQ8 gene tests
The doctor said the only one she might need is the tTG-IgA one. Grrrr... Will that alone be of any use when she gets the results?
Regardless, she has decided that going gluten-free would probably benefit her anyway. That's the good thing. Now I just have to begin the process of educating her on how to do it completely, not just half-way.
This topic has been so helpful! I'm only a little over 2 months into being gluten-free and didn't have noticable symptoms to start with. I wasn't sure if I would know if I were glutened or not. Well, I think I found out!
After dinner a few days ago, I began to feel dizzy and have abdominal/gas pains/bloating. The next day it continued till evening, with the headache still here. My dinner was pigs-in-a-blanket made with Ballpark Angus franks and homemade dough (with Arrowhead Mills millet flour included) and Lays Staxx (barbeque flavor). I know, terrible nutrition-wise...
I'm thinking it must have been the millet flour. I used this in the beginning, so I must not have been truly gluten-free at first.
I had had the chips a few days prior with no problem. I would have never thought of the millet flour if I hadn't read this! Do they use a shared facility?
Please bear with me with this thought, as it really does relate in my mind.
While I am very new to the gluten free world, I have had to educate myself regarding IgE (immediately life-threatening) food allergies. This issue regarding shared equipment/facilities is a big one. Now, I'd have to search to find the link, it's been so long ago, but I had read about a study done on food made on shared equipment. It showed something like 25% of the food (with none of the allergens as ingredients) actually had traces of the allergen in it when made on shared equipment. I think this was specifically peanut related. Because of that, I had to set a strict guideline for us. I am not willing that my child could die from eating something once out of four times.
No, I admit, I do not know how this actually relates to gluten, but it has affected my choices now that we are gluten free.
So many of the recipes I see call for brown rice flour (or regular rice flour). I would rather avoid this if possible. I once saw a chart that compared different gluten-free flours and was amazed at how many more carbs the brown rice flour had over the others. I know, any of the flours will be carb heavy but cutting where I can would be good, I'd think.
If I choose to use sorghum in recipes that call for brown rice flour, will the texture be different. I guess I'm asking if there is something special to baking with brown rice flour or is it used so often due to availability?
Before going gluten free, I was grinding my own flour and making bread. I figured out that measuring the flour by weight was much more effective. Now I'm at a loss. I do have a new mill and have ground brown rice and sorghum. I'm still looking for some other grains.
Does anyone have a list of flour weight equivalents, like 1 cup sorghum flour = x grams? That would be so helpful!
This seems to be our fave recipe also. I also used the extra tapioca flour instead and wondering what difference it made, if any. So, what does the dried milk do, anyway?
I have another question about this and other gluten-free pizza recipes. Is it normal to have a layer of what looks like "not done" crust when it really is done? This happens with this recipe and even with the Chebe mix I tried. Is it just a gluten free pizza thing?
Wow, I am appalled at some of the treatment some of you all have received. I can't imagine why some people feel the need to be so mean.
I just wonder about this lady who talked to my SIL and about the possible damage she may be doing to her body without her knowing it's going on. Just because she may be feeling better doesn't mean that food isn't damaging her. Of course, I don't know that she was talking specifically about gluten. It's just that my SIL made the leap and is probably thinking that we could do that and then not have to mess with all this diet restriction, like we aren't doing all we could. Fortunately, I found out that I have two more SIL's (her sisters) who are also gluten-free.
I am one to think that "alternative" medicine can be beneficial for certain situations, but not to cure certain other things. I won't fall for this in my gluten-free journey, just like I won't for my son's allergies, either.
I agree that the FDA DOES need to force companies to disclose manufacturing processes on labels. I just have to clarify that, as it stands right now, companies only have to label for the top 8 allergens when they are an actual ingredient. Any companies that include wording about "made in the same facility as tree nuts," or "may contain tree nuts," are doing so either to be helpful or to cover themselves. In dealing with my son's peanut and tree nut allergies, I also have had to learn to decipher what the absence of that wording means. Is it safe? Did they just not care enough to label it?
I have felt since beginning this gluten-free journey recently that reading labels for nut ingredients is actually easier than for gluten. It wasn't always this way. When we started our journey with our son's allergies, companies could hide nut ingredients in vague ingredient names, kind of like they do with gluten! I'm hoping that, with time, labeling laws will be expanded to included gluten and also the possibility of CC. Only an informed consumer can make an informed decision.
Sorry for the tangent. Just offering my experience. I don't have much experience in the gluten-free world but nut allergies...I have some there.
BTW, I would be horrified if a company said "nut free" on their label and was so cavelier about what that means!
I was talking with my sweet SIL to tell her that we wouldn't be traveling to her house for Easter this year. I felt our gluten-free status was too new and we needed to have that under our belt before we attempt a large gathering like that. She understood and proceeded to tell me about a lady she'd met.
This lady told of her numerous food allergies, barely able to eat anything. Then she had acupunture and now she can eat anything she wants! SIL thought of us since we deal with so much. I was chuckling inside but didn't know how to respond. I just said, "That's great." She really was trying to be helpful, but I know people who don't deal with these issues really don't understand. I came to accept that years ago in dealing with my son's IgE nut allergies - you know, the ones that can kill within minutes.
Anyway, it did make me feel a little like I was overreacting with my strict gluten free rules for the family. Ah, well, just needed to throw that out there, knowing you all would understand!
From what I have read on here, yes, gluten sensitivity can cause symptoms just as serious as celiac. I have read some stories of people in serious condition and they don't actually have the common "celiac gene." So, and I'm talking to myself, too, we should take this seriously as to prevent worse from happening.
Wow about your stroke! What did the docs say about the cause?
Thanks to all for your replies! I think I will check into having my D levels checked. I haven't actally seen a doctor about my gluten issues, so maybe that would be good, as far as checking some levels.
Also good reminders that GS is as vital to treat as celiac. This is good timing, as I just got results for my oldest son, which was positive, mildly but still positive. All I have to do when I doubt is look at family history that I DO NOT want to repeat!
Hi, and welcome, Megs613! I am pretty much in the same boat as you, except both of my genes are for gluten sensitivity. From reading the FAQ's on the Enterolab website, ANY elevated result means that your body IS reacting to gluten. They liken it to a pregnancy test - either you are pregnant or you aren't.
I have to think through this myself because of my resutls. Mine was 14 and I just got my son's result, which is 11.
Two things: I think that your gene test results add extra weight for the skeptic in you. Celiac gene AND elevated antibodies...
Secondly, which I have to tell myself, is that I can be thankful that we caught this BEFORE it got bad. Why do I occasionally wish for a higher number just to quell the doubting I feel? Positive is positive.
Actually, one more thing to remember, is that some people don't produce as much IgA as they should, which could result in a lower number.
Hang in there and know you aren't alone! This board is great for support and encouragement!