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Additional Concerns
This category covers everything from dealing with celiac disease, schools, hospital stays, quality of life issues, camps, pets and gluten, dealing with relatives, and much more.
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Recent Activity
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- trents replied to Waterdance's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms13Diagnosed gluten allergy but not Celiac
I don't think we can say that just one thing, whether vitamin D deficiency or emotional trauma, or a viral infection, or what ever is always what triggers the onset of celiac disease. We do know there is a genetic component to it and there is increasing evidence that factors creating gut dysbiosis (such as overuse of antibiotics and preservatives and environmental... -
- trents replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms11
Blood results
Thanks for the follow-up correction. Yes, so not 10x normal and the biopsy is therefore totally appropriate to rule out a false positive or the unlikely but still possible situation of the elevated lab test number being caused by something besides celiac disease. -
- Waterdance replied to Waterdance's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms13Diagnosed gluten allergy but not Celiac
Thanks. I believe I can trace my gluten and milk allergies to specific traumas in my life. I've had some quite severe traumas over my lifetime. Mostly in my history I was so out of sorts surviving that diagnosing gluten sensitivity/allergy/celiac was just not on the table for such a survival mode existence. Vitamin D makes sense too. Now I take very good... -
- Heatherisle replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms11Blood results
Thanks everyone for replying. Actually made a mistake when stating the lab range for results, should have been 0.0-7.0 not 0.7 u/ml. She was 19 u/ml. I’m afraid science bamboozles me especially trying to understand all the IgA’s and other bits!!!!Regular blood results like full blood count etc not so much!!!! -
- John767 replied to annamarie6655's topic in Gluten-Free Foods, Products, Shopping & Medications12Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing
DiGiornos gluten free pizza at one point was made from a dough derived of wheat starch...yet they were able to call it gluten free probably because it came in at under 20ppm for gluten. Apparently the recipe was changed and the pizza not longer contains a wheat starch derived crust. As for the Heinz dressing, it could be an issue with cross contamination...
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