Jump to content

Follow Us:   Twitter Facebook Celiac.com Forum RSS      

Get email alerts  Subscribe to FREE Celiac.com email alerts
arrowShare this page:
Subscribe Today!

Celiac.com Sponsor:
Celiac.com Sponsor:


Member Since 28 Jan 2008
Offline Last Active Aug 07 2015 10:41 AM

Posts I've Made

In Topic: What Regular Beer Has The Least Gluten

01 September 2011 - 07:23 AM

Gotta vote against the New Planet. I wanted to like it, really I did. Unfortunately it's costs more than Spaten, and it's about on the same level as gluten free "bread".

Learn to like wine.

Have you tried New Planets Pale Ale? Hubby thinks that one taste the best out of their flavors. Close to real thing. We do agree about price though :(

In Topic: The Best Ways To Deal With Fructose Malabsorption?

30 August 2011 - 10:29 AM

Hello, I am a fellow fructose malabsorber. Honestly for me the only way not to be sick is I don't eat any fruit except maybe a few red grapes or 1/2 very ripe banana and never on an empty stomach. What helped me the most was joining the Australian fructose malabsorbtion group. they are way more advanced then we are here in the states on the disorder here is the link


It is an email based forum and you have to request membership but a very knowledgeable and helpful group.

In Topic: Gliadin Iga

26 October 2010 - 10:56 AM

I recently had the celiac blood testing done. My Deamidated Anti Gliadin IGA was 55 (30+ is strong positive) and my TTG IGG was 6 (with 6-9 being weak positive). Every other test (and they did the full panel) was negative. I can't get in with a GI doctor unti Dec. 1st.

I've been researching my results online, and have found several sites that say the Gliadin tests are outdated and even "normal" people can have elevated levels? Anyone heard this? Do you think they are referring to the Deamidated Gliadin? I was under the impression that this was a very good test for celiac and replaced a test for gliadin that wasn't deamidated? Could I have a positive Gliadin IGA test and not have celiac? I have had lots of celiac symptoms for years and have been diagnosed with IBS, Raynaud's, Hypoglycemia, among other things. I was almost hoping for a Celiac Diagnosis because finally I might have the answer to feeling good for once! Is the IGA test really outdated and meaninless in a diagnosis?

My understanding is that Anti Gliadin IGA is more specific to Celiac than Anti Gliadin IGG. IGG is more senstive however but can be present in other illness such as Chrohns. Here is some info from this site that I've copied for you. Bold is mine.

Anti-Gliadin Antibodies:

Both IgA and IgG anti-gliadin antibodies (AGA) are detected in sera of patients with gluten sensitive enteropathy (celiac disease). IgG anti-gliadin antibodies are more sensitive but are less specific markers for disease compared with IgA class antibodies. IgA anti-gliadin antibodies are less sensitive but are more specific. In clinical trials, the IgA antibodies have a specificity of 97% but the sensitivity is only 71%. That means that, if a patient is IgA positive, there is a 97% probability that they have celiac disease. Conversely, if the patient is IgA negative, there is only a 71% probability that the patient is truly negative for celiac disease. Therefore, a positive result is a strong indication that the patient has the disease but a negative result does not necessarily mean that they don not have it. False positive results are rather uncommon but false negative results can occur. On the other hand, the IgG anti-gliadin antibodies are 91% specific and have an 87% sensitivity. This means that they will show positive results more readily but there is not as strong a correlation with celiac disease. It is less specific. Patients with other conditions but not afflicted with celiac disease will occasionally show positive results. IgG anti-gliadin antibodies are detectable in approximately 21% of patients with other gastrointestinal disorders. This test might yield false positive results but is less likely to yield false negative results.
I'm sure others more knowledgeable than myself will come along with some answers for you too!

In Topic: Sometimes, I Really, Really Wonder.

25 October 2010 - 09:35 AM

I get itchy red splotches on my face and upper chest with soy and soy lecithin. I hate that Orieda has soybean oil coating their french fries. Tried them again over the weekend and splotches the next day. :(

In Topic: Help I Feel Like I Am Killing My Husband

24 October 2010 - 07:30 AM

It's a long shot, but it might be that he reacts to iodine--as many of us do. I believe that McCormick's garlic salt contains iodine...and so do most dairy products if they aren't organic. I have to avoid iodine, or I become quite ill. Just a thought...

Thanks for the suggestion. For normal salt I use the mortons lite salt for potassium unless a recipe calls for sea salt. I don't think its the McCormick's or iodine though because we have been using it for a long time and his symptoms only came up when I made the pizza and biscuits. My aunt has an iodine problem too, she had a nasty reaction when they used it on her to prep for surgery a long time ago. So she doesn't ingest anything with iodine or use it topically. Again thanks, long shot or not its still worth noting. :)

Celiac.com Sponsors: