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About RMJ

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  1. I think this is the journal article:
  2. In reflex testing they look at a result and decide if the next test is needed. Another example, some labs only do EMA if the Ttg is positive.
  3. No gluten ingredients (click on the "+" next to "description" to expand that section and see the ingredients). But this doesn't say anything about possible contamination.
  4. Here is a link to an explanation from the USDA as to what is allowed in chicken. If injected with a solution they must state the ingredients on the label.
  5. I would be very unhappy if I had a strictly gluten free household and someone brought gluten into it. My household is not completely gluten free (my husband prepares foods with gluten in a separate area) but I'd still be unhappy if guests expected to eat gluten in my house. It's your health, not just a preference.
  6. Enzymes: alkaline phosphatase, ALT and SGOT, which are in the normal range. Bilirubin is also related to liver function and yours is high.
  7. I am sorry you are having such severe problems. You asked for the results to be put into English, I'll try. The genotype and haplotype results are from genetic tests looking at genes related to celiac disease. These confirm that you have the genetics to develop celiac disease. About 30% of the population has these genes. IgA - this is just a control test measuring all of your IgA (celiac related and not) to ensure that the other IgA tests are valid if they are low. Your IgA is in the normal range and the other IgA results are high anyway. IgA is short for immunoglobulin A, a type of antibody. Transglutaminase and endomysial Ab - Ab is an abbreviation for antibody. These two tests are high/positive for celiac disease and show that your body is making IgA antibodies against yourself. Celiac disease is an autoimmune disease, the body attacks itself. Gliadin deamidated Ab - These tests are high and show that your body is making both IgA and IgG antibodies against part of the gluten molecule in wheat - another sign of celiac disease. Continuing to eat wheat is like getting a booster shot - encouraging your body to continue to make the antibodies against itself, leading to more injury of the intestine. I hope this helps.
  8. Thank you for that information! I'm super sensitive and trying to use whole foods plus a few certified gluten free items. This really helps.
  9. Have you been tested for intestinal parasites after being in the foreign countries?
  10. It is always nice to hear of a success, and someone feeling better! Yeah!
  11. Two weeks may not be enough of a challenge. Figure 2 in this paper:!po=33.8235 shows a very slight increase in some antibody levels at two weeks but it really took four weeks for the bigger increase. If you're so sick during the challenge it certainly says that your body can't handle gluten.
  12. I was very surprised that my doctor had the biopsy results a few days (I think 2 or 3) after my scope.
  13. I am not saying they should do more tests. They could easily improve their testing using the same number of samples they test now. They test X boxes and end up with X samples. But they mix everything together (from the X boxes) before taking the samples from that mixture. They should instead test the individual samples from the X boxes.
  14. They pool their samples then test multiple samples from the pool. So if one result was high it would be diluted out in the test results. I think this link is available to nonsubscribers to gluten free watchdog:
  15. Thank you Nomi2 for your diligence - I'm very sensitive and would feel safe eating your products! "Wild oats" is a slightly vague description. There is more than one species in the oat genus that may be called a wild oat. Regular oats do not contain gluten. As you said, regular oats may be contaminated due to shared trucks/silos/equipment. There is a small fraction of celiacs that react to a protein (that is not gluten) in oats. The amount of that protein varies with the type of oats. I can't find anything to tell me if wild oats would have more or less of that protein than regular oats. In addition, gluten free oats may be created in more than one way. For some manufacturers it means they take regular oats and sort them somehow to remove the kernels of wheat. Others grow them under a purity protocol so that the oats don't have a chance of being contaminated with oats. Hope this helps.