Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Stuck In The Country With A 'strong Positive' Blood Test

rosstqz

Recommended Posts

rosstqz Apprentice
rosstqz
Posted

Hi guys

 

I'm a little shell-shocked as I read this because I don't have any real symptoms that I'm aware of and took the test now because I was planning on going off gluten in solidarity with my wife.

 

Anyway, I have a result of >136 Units for tissue transglutanimase IgA (total serum IgA of 2.54g/L) consistent with Celiac disease. However as I'm living in the country for the next 6 weeks I can't get the secondary test done.

 

How certain is it that I've got this thing? I would just like to know probabilities for my own ability to process it all.  I understand I can't go off the gluten in the meantime.

 

Grateful for your advice!!

 

Ross

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted

That is a pretty high tTG score.  I would say the chances are pretty good.  Don't forget that 97% of celiacs are undiagnosed, some for the simple reason that they have no acknowledged symptomatology :)

 

Welcome to the board Ross, and do keep asking questions.

nvsmom Community Regular
nvsmom
Posted

I agree with Neroli, chances are pretty high that it's celiac disease, especially with such a high test result - it is usually with barely positive tTG tests that we see other disorders or infections causing the (slight) positive result.

 

If you are having more testing done, you are correct in that you need to continue eating gluten. If your tests are done, then you can begin eating gluten-free.

 

Good luck.

GottaSki Mentor
GottaSki
Posted

Welcome Ross!

 

With a tTG that high I'd be pretty darn confident -- and it may be tough to keep eating gluten for six months when you know you are likely causing damage to your small intestine.

 

I'd suggest removing all gluten with your wife -- often those without obvious symptoms become more sensitive after removing gluten -- in the coming months you may find you start reacting to accidental gluten ingestion.

 

There is no reason why you can't have a full celiac panel and endoscopic biopsy after six months gluten-free -- hopefully it will show that six months has decreased your antibody level and that your small intestine is in healthy shape.

 

Oh there are labs -- even in small towns that can run a full celiac antibody panel for about $200.  Also, if possible get blood taken for Vitamins B12, D, Iron -- if you can add in:  B1, B2, B6, K, Ferritin Copper, Zinc and a CMP -- getting these done before you remove gluten can help -- as celiac disease can prevent absorption of these key nutrients.

 

Good Luck -- ask questions and read as much as you can -- it really does speed a tough transition.

 

PS...the country is a great place to find healthful whole gluten-free foods :)

rosstqz Apprentice
rosstqz
Posted
  • Author

Hi all - thanks so much for your wisdom and suggestions.  I'm humbled that you took the time to respond.  Here's to a healthy and happy life.

 

Shame I can't have KFC, though - that will be hard.

mushroom Proficient
mushroom
Posted

Some of us will feel for you at the loss of KFC (but only for the convenience :P )  Most of us know that you can make better tasting chicken at home.  It's the loss of the spontaneity of eating some of this stuff out that is the real downbeat :unsure:   But don't let that deter either of you from creating the.most.delishus gluten free food for your friends at home.  If you don't cook now, you WILL learn to :D  :lol:

nvsmom Community Regular
nvsmom
Posted

Hi all - thanks so much for your wisdom and suggestions.  I'm humbled that you took the time to respond.  Here's to a healthy and happy life.

 

Shame I can't have KFC, though - that will be hard.

Oh! I have a good recipe that is surprisingly similar to KFC that my boys love as chicken nuggets:

~1.5 c tapioca flour

~0.5c brown rice flour or an allpurpose gluten-free flour

~0.5tsp baking powder

~1 tsp pepper

~3 tsp salt (or seasoning salt)

~0.5tsp paprika

I add some garlic and a bit more pepper. Measurements are all approximate.

Dredge your chicken in egg or something (we use coconut milk) and then dredge in the flour mix. Repeat if you want a thick coating (we don't). Fry - I have an Actifry, which uses 2-3 Tbs oil for 3 large chicken breasts so it's less greasy but still crispy and tastey. We do it in "nugget" form so it's almost like popcorn chicken. Search the site for some great recipes.

 

Best wishes!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


rosstqz Apprentice
rosstqz
Posted
  • Author

Thank you all so much - I am excited to try this recipe!

 

As I need to keep eating wheat until my biopsy I won't be going cold turkey but it's nice to have delicious things to look forward to :)

 

All the best!

 

Ross

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. cristiana
      - cristiana replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Hi @KathyR37 and a very warm welcome here. I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana
    2. trents
      - trents replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    3. Theresa2407
      - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

      thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    4. KathyR37
      - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem...
    5. Scott Adams
      - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are fee...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,816
    • Most Online (within 30 mins)
      7,748
    KTH
    Newest Member
    KTH
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      New here

      By cristiana · Posted

      Hi @KathyR37 and a very warm welcome here.  I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana  
    • trents
      New here

      By trents · Posted

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      Probiotics

      By Theresa2407 · Posted

      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      New here

      By KathyR37 · Posted

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      New here

      By Scott Adams · Posted

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.