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Celiac Disease Pre-Diagnosis, Testing & Symptoms
If you haven't yet been diagnosed this is the place you can discuss your symptoms and any test results that may indicate that you might have the disease.
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Recent Activity
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- Awol cast iron stomach replied to annamarie6655's topic in Gluten-Free Foods, Products, Shopping & Medications10Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing
I wanted to say hello, and add that early in eating gluten free I had to avoid processed foods due to too many ingredients. I also had additional intolerances that needed time to subside. My team suggested I limit gluten free processed foods, as I was having issues with items with too many ingredients. I see Trents explained some of the culprits when he... -
- Wheatwacked replied to Kwinkle's topic in Related Issues & Disorders7A question - eggs & dairy
As @trents stated the pancreas does not produce lactase enzyme. Most humans lose the ability to create enough lactase. Some say milk is only for babies. But, by eating brined fermented foods like dill pickles and sourkraut, the Lactobacillus from these foods set up colonies in your gut and excrete lactase so we can eat dairy. Most pickles sold in supermarkets... -
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- Heatherisle replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms6Blood results
Her result for the TTG Ab (IgA) was 19. Lab range 0.0 - 0.7. U/ml. -
- trents replied to jeffpine's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms2Should I be screened for celiac disease?
TTG would refer to a blood antibody test. Not valid if you are already eating gluten free or mostly so. DQH would refer to a genetic test to see if you possess either or both of the two genes that have been connected most strongly to developing active celiac disease. The genetic test is more of a rule out measure than a diagnostic test as about 40% of the...- 1
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By Awol cast iron stomach · Posted
I wanted to say hello, and add that early in eating gluten free I had to avoid processed foods due to too many ingredients. I also had additional intolerances that needed time to subside. My team suggested I limit gluten free processed foods, as I was having issues with items with too many ingredients. I see Trents explained some of the culprits when he responded. I found it helpful to go whole foods diet. When I need inspiration I found Paleo and AIP (Autoimmune Protocol) recipes helpful to offer variety to my palate. Often our bodies in the early stages prefer we go whole foods/ minimal processed foods. In turn, I realized I prefer freshly made salad dressing which I still make to this day. My pocketbook also finds making my own has its benefits. Best wishes. -
By Wheatwacked · Posted
As @trents stated the pancreas does not produce lactase enzyme. Most humans lose the ability to create enough lactase. Some say milk is only for babies. But, by eating brined fermented foods like dill pickles and sourkraut, the Lactobacillus from these foods set up colonies in your gut and excrete lactase so we can eat dairy. Most pickles sold in supermarkets are quick pickled, the vinegar gives them the texture and taste, but not the nutritional benefits. Vinegar's acidity can inhibit or even kill Lactobacillus strains. They need to be salt fermented. And antibiotics kill them along with their prescribed target. I used to make my own. It takes about 10 days, depending on the sourness and crunchiness you prefer, then store in the fridge. Bubbies Kosher Dill pickles and Ba-Tampte are the one's my Publix carries in the refrigerate area. Never both at the same time though. And there's Katz's Delicatessen in NY will ship. I loved everything at Katz's. Naturally Fermented Pickles [The Complete Guide] Regarding the fats in milk. Commercial dairies use additives to the feed to increase milk volume and milkfat. Unfortunately the fat added are the C:16 fats but not the C:18 healthy fats, giving commercial dairies milk an omega 6:3 ratio of 5:1, inflammatory. Organic milk's (30% pasture fed) ratio is 3:1 and Grassfed milk is 1:1. Grass fed (pasture fed) milk in my opinion tastes much better, and is less inflammation. It tastes so good, like the milk the milkman delivered to us in the fifties. Another case of how overprocessed our food is today. Even the 0%Fat Grassmilk tastes good. Only Ireland and New Zealand produce mostly pasture fed milk commercially. -
By Heatherisle · Posted
Her result for the TTG Ab (IgA) was 19. Lab range 0.0 - 0.7. U/ml. -
TTG would refer to a blood antibody test. Not valid if you are already eating gluten free or mostly so. DQH would refer to a genetic test to see if you possess either or both of the two genes that have been connected most strongly to developing active celiac disease. The genetic test is more of a rule out measure than a diagnostic test as about 40% of the general population have one or both of those genes but only about 1% of the general population develops active celiac disease. If you don't have the genes but gluten causes you issues then the conclusion is NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. So, the genetic testing helps with a differential diagnosis. I don't know about the 2P. 2 Pairs of genes?
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By Scott Adams · Posted
Tell him to get me a case...just kidding! I wonder why they are not labelled gluten-free here in the USA? They don't have gluten ingredients.
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