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Celiac Disease And Other Food Intolerances
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Hello, I was found to be Celiac through the Enterolab testing. It didn't show up in the celiac blood panel. Other Enterolab results showed casein intolerance. I just got back the egg, yeast and soy and it showed mild reaction to egg and a high reaction to soy. I just don't know what to think right now as it seems there are so many foods I will have to take out of my diet. Could there possibly be a mistake? Once one stops eaten gluten is it possible the other food intolerances might go away?

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Ads by Google:

HI

ACTUALLY I THINK THAT YOU'RE LUCKY TO HAVE FOUND THIS OUT ALL AT ONCE..AS I THINK YOU'LL HEAL FASTER.

I WISH I HAD CUT DAIRY, SOY, CASEIN ALONG WITH GLUTEN WHEN I FIRST STARTED.

TESTED WITH THE LAB AFTER 20 MONTHS gluten-free AND THESE SHOWED UP.

GOOD LUCK AND KEEP ASKING QUESTIONS AND WE'LL HELP ALL WE CAN

JUDY

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I think Enterolab only tells you if you are gluten intolerant. Did they do the gene testing as well, find it positive, and say you are celiac?

I had positive results to everything (I see you don't mention yeast -- I'm jealous :lol: )

I emailed Enterolab and asked what the margin of error was, since the yeast score was so low. (The egg one was low too. But that's because I've tried to avoid eggs for years since they often caused gastric distress.) I didn't get an answer to that one.

The answer they gave me would indicate that the other intolerances are permanent. If you don't eat the foods the antibodies go down. But if you start eating them again, they go up. I've heard people say that after 6 months or a year they have been able to eat things they couldn't tolerate before. But I don't remember anyone saying this who had had the Enterolab testing.

The only research I've found relates to yeast. It found that some celiacs stopped creating the antiyeast antibodies after a time on a gluten-free diet. The abstract didn't mention them avoiding yeast.

I'm planning on staying away from everything long enough to cure the malabsorption and for the antibodies to clear out of my system. I might then try to introduce back the yeast and then the soy. Cutting out the soy is difficult since I'm vegetarian. Eating at home isn't that big a problem, but lacking soy cuts out a lot of what I can eat in a restaurant. So many Asian dishes, for instance, have soy sauce in them. A couple times restaurants have made adjustments for me, but the results have been rather tasteless.

I don't know I'm giving you any answers. Just trying to tell you that you are not alone. For what that's worth :lol:

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You might want to cut out both egg and soy for a while. Not with the paranoia required for gluten, but be very careful. After you've been gluten-free for a while start adding back small amounts of egg. If you feel bad when you eat it, then you can't eat it. Some people find they can tolerate a little, or just whites, or just yolks.

Then do the same with soy. My opinion is: if you are producing antibodies, but it doesn't make you feel bad, then limit that particular food, but don't stress about it.

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You might want to cut out both egg and soy for a while. Not with the paranoia required for gluten, but be very careful. After you've been gluten-free for a while start adding back small amounts of egg. If you feel bad when you eat it, then you can't eat it. Some people find they can tolerate a little, or just whites, or just yolks.

Then do the same with soy. My opinion is: if you are producing antibodies, but it doesn't make you feel bad, then limit that particular food, but don't stress about it.

I agree with this. Cut it out entirely in the beginning, then challenge it after a few months to see if you react. I did this with dairy, my score was 30, and I have no problem whatsoever with dairy. It doesn't bother me at all. I can't really explain why my score was so high ... but there is no test that is perfect.

I had a negative celiac blood test, negative biopsy and positive Enterolab. I am very sensitive to gluten and need to avoid it as seriously as a celiac.

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    • Hello, I see you posted this a long while ago, and perhaps--I hope-- it's no longer a matter of concern, but I thought I'd mention that shortly before I was diagnosed for celiac's, I had distinct yellow blotches on the corners of my eyelids toward my nose. Some months after I had stopped eating gluten, the yellow gradually went away, and--as it just reappeared now several years later, I googled the issue again.  I am only speculating here, but I do believe it is related to liver problems, which, in turn, are related to celiac's. I don't think liver function tests cover all aspects of liver health. I say this because when I was pregnant I developed a temporary liver condition called interhepatic colestasis of pregnancy (ICP), but my liver function tests had been fine. (The condition is diagnosed based on bile levels in the blood, not on liver function). I discovered upon some research that (of course!) ICP  can be associated with celiac's disease.  My hunch is this-- that celiac's presents two problems to the liver: 1) the malabsorption of nutrients--esp. Vit. K2-- that are vital liver health; 2) since gluten registers as a toxin to the immune system (I think?), perhaps the liver gets overloaded processing so much toxic material. Or perhaps there's some other reason. At any rate, poor liver health and celiac's do seem to be linked, according to a few articles I've found. Anyway, hope your problems are resolved now.  
    • my daughter did stool test from enterolab but this gluten sensitive blood test is from http://requestatest.com/tests/search    
    • OK, was your daughter tested by a doctor or did you do one of these order online stool tests? And the same question goes for your tests. Can you give a link to the company?
    • NO. Approx. 1/3 of the population carries the genes for celiac but that does NOT mean they will ever present with celiac. Only a small percentage of them will. A gene test is really used more to rule out celiac rather than to diagnose it. What I meant was that since your daughter is diagnosed and IF you carry one or both of the celiac genes then there is a greater chance you are celiac or "early stages" especially in light of your symptoms. All 3 of those factors weighed together was what I was referring to.
    • by the way, I do find the lab who does the gluten sensitive test Gluten Allergy IgE Test This test is used to determine if a person has an allergic reaction to gluten, a protein found in wheat, barley, and rye.  Roughly 1 in 30 adults and 1 in 40 children suffer from a Gluten Allergy.  An IgE test looks for antibodies which develop in a person who has a particular allergy.  Gluten Allergy can display symptoms similar to other conditions such as Celiac Disease.  Unlike an allergy, Celiac Disease can do permanent harm to the body if left untreated.  Allergy testing when a person is experiencing symptoms can help identify or rule out an allergy as the cause.

      Gluten Allergy is typically less severe than other Gluten related conditions like Celiac Disease.  People with Gluten Allergy will often experience abdominal discomfort, bloating, gas, constipation, or diarrhea when they eat products containing gluten.  These symptoms usually stop when a person cuts gluten out of their diet.

      A Gluten Allergy IgE test can be ordered to help determine if someone allergic to gluten.  This test can also be ordered when a person is testing for Celiac Disease and has had negative results on Celiac specific antibody tests.  An allergy test can also be ordered prior to Celiac testing to rule out Gluten Allergy as a likely cause for a person’s symptoms.
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