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Please Help Me So Confused - Test Result Questions
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6 posts in this topic

I will not go into my very very long story and symptoms list yet. I just had some blood testing done. IGA TTG. The nurse just called me back and told me it's showing negative. She is saying the range is 0-19 for a postive and my IGA was 6. That is the only number she had to give me. I have a call back in to her to ask what the total was, also asked to have the dr. call me back. In the meantime my blood tests showed high white blood cell count (this has been elevated for as long as I can remember and they never seem to know why) I also showed high for immflamation. I also had a complete GI Profile done with my functional medicine dr about a year ago now. That testing was done with (Company Name Removed - They Spammed This Forum and are Banned) and says the following:

Fecal SIgA 108 Ithink this is the range over on the side (5-161 mg/dl)

Anti-Gliadin SIgA 6.2 (<=21.4 mg/dl)

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Symptoms

Bloating (looks like I am 4-5 months pregnant after eating)

Gas

Constipation

Anxiety

Fatigue

Coughing after eating

Elevated White Blood Cell Count

Elevated Inflammation found in blood test

+2 yeast/fungal overgrowth found in fecal test

Triglycerides High in fecal testing

PH low in fecal testing

Major Bladder pains possible IC starting, bladder spasms

Sinuses Stuffy almost always

I have noticed that it seems certain places I eat with get me very sick. Like double over ER cramps. From Red Robin, sometimes from Movie theatre popcorn/butter. I am not sure if something is in the grease bothering me at the restrants or what.

TMJ

Migraines

I have been to several Gyno Dr's, GI Dr, Naturopath, Functional Medicine, Kinesiology, Urology, Family Medicine.

What are the best tests to have done to find out about other intolerances to food?

As a side note my daughter who is 2 had a severe outbreak of hives Urticaria that lasted 9 weeks straight this summer. Finally clearing up. I notice that when she eats certain things she tends to start to get them back. Possible triggers tomatos, chocolate, peanuts.

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With the yeast/fungal overgrowth, low pH, and malabsorption I imagine you'll show rather a lot of sensitivities. It doesn't sound like celiac is your problem, although you should probably be off both dairy and grains for a time. With all the fungus and yeast, your GI tract will not work properly. Food chemicals get into your bloodstream, causing intolerance and inflammation. The problem chemicals go out your kidneys into your bladder, where they cause pain and cystitis while they sit there all night. Opiate-like peptides from milk and gluten mess up your immune system too.

Has your naturopath talked about addressing the yeast overgrowth with probiotics and diet? Your daughter may need something similar because if your gut bacteria are messed up, that's what she got too.

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It doesn't look like you had a full celiac pannel done only the tTG. It includes: Total IgA (to validate the IgA testing), IgA/IgG tTG(tissue transglutaminase antibody), IgA/IgG DGP(deamidated gliadin peptide), IgA EMA(endomysial antibody), and if the newer DGP test isn't available(some labs don't perform it), then IgA/IgG AGA(anti gliadin antibody). Your symptoms could be from gluten intolerence or celiac, but could be from something else also. I would request the other tests to be done. Looks like you need to address the yeast overgrowth. My youngest had a bad case of intestinal yeast overgrowth, thrush, and skin yeast infection in the diaper region as a baby. It took awhile to get him over it. He had to take medicine both orally and topically. He has also been on probiotics since a baby too.

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Thanks to both you of you for the reply's. I didn't think I had celiac probably, but I did want him to do the FULL panel, which he did not! My Functional Medicine Dr. feel's that based off of the GI Profile I would be considered intolerant. These yeast/fungal overgrowth the GI Dr. pretty much laughed at, and asked me how much money I spent on that. He said there are thousands of bacteria

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It's a vicious cycle. The intolerance and yeast overgrowth produces inflammation, which makes the "leaky gut" and intolerance worse. You have to get off wheat and other foods that are causing problems, and you have to re-establish healthy bacteria in your gut.

I would strongly suggest you go onto GAPS diet. http://www.gapsdiet.com It is designed to shift your gut back towards healthy bacteria. You do have to be willing to cook, because it's fairly restrictive. It's NOT permanent, but you may be doing it for much longer than six weeks (Dr. Campell-MacBride says up to 2 years). You may never tolerate large amounts of refined sugar and starch. Once the yeast gets going, it's a lifelong battle to keep it at bay.

If you tend to "fall off the wagon" on a tough diet you may be able to speed things up with diflucan. Nystatin is also used for GI yeast but it won't help your bladder. Be aware that you still have to limit sugars and carbs and take the probiotics to keep the yeast from growing right back. I personally strongly prefer natural measures to drugs.

Also if there is mold in your home, have tested to be sure it isn't a dangerous one. Black mold is rare but it can cause all sorts of health problems.

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    • Hi Michael, That's quite a spike in blood pressure!  I haven't tested that myself and don't want to if it means I have to eat gluten.  Blood pressure testing to identify food reactions is something that has come up before.  It sounds like it might be possible but I don't know how much study has been done on it.  Probably not much since it is such a simple, straight forward idea. Welcome to the forum!
    • Hi Megan, Did the doctor test you for celiac disease?  You really shouldn't go gluten-free until all the testing for celiac disease is completed.  It is a little odd for a doctor to tell you to go gluten-free for no reason IMHO.  Did he/she explain the reason for it? Personally, I have learned over the years what I can eat safely and what I can't.  Occasionally I get hit but it is rare.  Simplifying your diet is a good first step.  Avoiding processed foods for a while and dairy also is good.  I suggest any change you make last for a month at least. Then try the food again. If you are eating 100 random ingredients/foods each day it is hard to figure these things out.  If you reduce it to a much smaller number of foods then things become simpler. Welcome to the forum!
    • hey! Wondering if I can get some good info/help from you guys! I just signed up for this website couple weeks ago. Whenever I would Google things this was always the first to pop up and I always found info on things I googled. I am pretty new to the gluten free thing. I had a hernia surgery back in Jan and after that I kept throwing up after eating, the DR. told me it was probably acid reflex caused from surgery but all the meds I tried nothing helped. I went back and was told to cut gluten out. I have been doing so since. When I first started I felt like I had it under control and didn't throw up for 3 weeks, now I find it happening more often. I do buy gluten-free things and read labels to the best I can. My frustration comes from not knowing what its from. How do you know if its from the day before or what you just ate? I hate not knowing. Especially when I haven't had gluten (or so I think) I have been keeping a journal but I just find it so hard. I get this feeling in my stomach and can feel it in my throat. Sometimes I puke once sometimes 5 times! Yesterday for lunch I made an omlet with chicken mushrooms and feta cheese. I threw up almost 20 min after. I have also tried the no dairy thing and it doesn't seem to make a difference so I don't think dairy is an issue as well.
    • I have been on a gluten-free diet for exactly one-year. During that time, I have had no stomach issues or problems when I inadvertently ingested gluten. The other day, I had GI discomfort (no vomiting or diarrhea) and my blood pressure spiked t0 200/98 (normally 119/75). As my GI discomfort subsided, my pressure crept back to normal. This took about 16-hours. I know that I ingested something with gluten, which I had thought was gluten-free.  It never bothered me before. Should I expect that the longer I'm gluten-free, the more susceptible I will be to having a pronounced reaction to inadvertent gluten exposure? Has anyone else had similar experiences with blood pressure spikes?
    • If this is helpful: My local public library had a copy of Breaking the Vicious Cycle by Elaine Gottschall.  There is a Facebook group, I believe it is easily found by searching SCD Diet, and it's a closed group.  If you go directly to the official website of Breaking the Vicious Cycle, there's lots of information for free available, including the basics about the intro diet and beyond.  I would go to the original source of this diet rather than go to other groups/books who have perhaps veered away from Elaine Gottschall's fundamentals. Best wishes to you!
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