I am new to this site and am hoping someone who has more experience with gluten issues can offer some insight into what the symptoms I have and these blood test results actually mean.
This is how it started: I am in my mid 40s and have recently started eating clean and exercising. I went on the 17 day diet and had great results. (ll lbs shed in 17 days). During that time I had no pasta, bread, crackers etc. I upped the dairy and ate lots of veggies and nuts. I felt great! Lot's of energy.
Then I started adding in "regular" foods in small portions. My stomach started to cramp every morning. I have always had a "sensitive" stomach but this was very abnormal for me. I toughed it out most days and it would eventually go away.
The day before my worst reaction, I had one half of a turkey sandwich for lunch with a bowl of tomato soup, and a tomato sandwich for dinner. I was in agony the next morning.
The Dr. says it is either Dairy or Gluten and I should cut them both out for now. I did that and I feel better. Much better. I also decided on my own to cut the tomatoes to see if that could be the culprit. So now I am eating no wheat, dairy or tomatoes.
My doctor wants to run tons of tests but I have to pace myself due to the cost. He recommended a Lactose antibody test but it is quite pricey so I am waiting on that one. But I did take the C Reactive Protein Test and the Gluten antibody tests. The CRP was nearly 4 times what the normal is. The Gluten IGG is 4.5 with a reference range of 2.0. Gluten IGE was below detection. So what does this actually mean? He said "watch the gluten". But this is to vague for me. I need some direction. Can anyone offer insight or suggestions on what this means?