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Igg Down, Iga Up? What Does That Mean?


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7 replies to this topic

#1 funkflex

 
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Posted 12 February 2013 - 09:30 AM

Hi

Anti-tTG IgA has INcreased since I started the gluten free diet. Meanwhile, anti-deaminated gliadin DEcreased significantly. What does this mean?
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#2 mushroom

 
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Posted 12 February 2013 - 10:39 AM

Perhaps you are still using dairy products? tTG can react to things other than gluten, such as dairy. DGP is pretty specific to celiac.
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

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Caffeine free 1973
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Self-diagnosed gluten intolerant, gluten-free Nov. 2007
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Citric acid free June 2009
Potato starch free July 2009
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#3 funkflex

 
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Posted 12 February 2013 - 11:04 AM

Perhaps you are still using dairy products? tTG can react to things other than gluten, such as dairy. DGP is pretty specific to celiac.


For breakfast I usually eat bread (with wheat starch) and gouda cheese. I drink perhaps a glass of milk containing probiotics every other day. Kan I keep the wheat starch? Have to stop drinking milk / skip the cheese?
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#4 shadowicewolf

 
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Posted 12 February 2013 - 11:56 AM

Drop the wheat. None should be in your diet if you are gluten free. :blink:
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#5 cavernio

 
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Posted 13 February 2013 - 11:39 AM

Definitely. Seeing as how you're not even supposed to be eating anything that has a bread crumb or dusting of flour, I can't believe you're eating wheat starch, even if that's supposed to mean no protein (gluten) in what you're eating. That's just asking to not get better.
You may or may not want to cut out dairy too. If you don't, keep it in mind for future if you aren't getting better.
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diagnosed Jan 2012, bloodwork only
June 2012 positive visual of celiac disease from gastroscopy

#6 frieze

 
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Posted 14 February 2013 - 08:12 AM

yeah, skip the wheat starch. It may have been "certified" gluten free, but at what level? If you are very sensitive, it may well be too much, kinda like the shared line issues.
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#7 funkflex

 
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Posted 15 February 2013 - 10:53 AM

I´m cutting out wheat starch entirely now, eating tortilla de patatas, omelettes, pancakes and rice for breakfast. Time to get better:)

Still, the bakery claims the bread is without gluten even though it contains wheat starch. They say it is according to new standards where food has to be entirely gluten free to be called gluten free. How is this possible? Can I trust it?
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#8 mushroom

 
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Posted 15 February 2013 - 10:57 AM

With Codex wheat starch they claim that the processing entirely removes the gluten. Many are dubious of this scientific claim :blink: Many of the super sensitive celiacs claim that they react to it. You will have to test for yourself and see if eliminating it helps you.
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator




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