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Post Diagnosis, Recovery & Treatment of Celiac Disease
Discussions related to the recovery process after you've been diagnosed.
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Recent Activity
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- RMJ replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms7Celiac disease symptoms
I agree with @trents, they should have run a total IgA. What was the normal range for the DGP IgA test? Different labs use different units thus have different normal ranges. -
- Churro replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms7Celiac disease symptoms
Thanks for your assistance. -
- trents replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms7Celiac disease symptoms
Get your total IGA checked to make sure your celiac antibody test scores are trustworthy. -
- Churro replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms7
Celiac disease symptoms
I do eat 4 slices of wheat bread with almond butter. Yes it was a reference to my iron consumption. -
- trents replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms7
Celiac disease symptoms
To give you a frame of reference for pretesting gluten consumption necessary to ensure valid antibody testing, here is the current recommendation for those who have been on a gluten free diet: The daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks. Not sure why you mentioned eggs and chicken...
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I agree with @trents, they should have run a total IgA. What was the normal range for the DGP IgA test? Different labs use different units thus have different normal ranges.
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Get your total IGA checked to make sure your celiac antibody test scores are trustworthy.
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I do eat 4 slices of wheat bread with almond butter. Yes it was a reference to my iron consumption.
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To give you a frame of reference for pretesting gluten consumption necessary to ensure valid antibody testing, here is the current recommendation for those who have been on a gluten free diet: The daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks. Not sure why you mentioned eggs and chicken. They are not sources of gluten. Was that in reference to dietary iron consumption?
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