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- trents replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms11Blood 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. -
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- Waterdance replied to Waterdance's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms12Diagnosed 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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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. -
By Waterdance · Posted
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 care of myself, I have a rock solid stability and I do take 1,500 IU of D daily. It's more obvious to me now what's causing problems and so most of the time I only eat protein and vegetables. I cheat sometimes. I end up paying for it though. -
By Heatherisle · Posted
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!!!! -
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 with wheat barley and or rye somewhere during the production process. If you read how Frito-Lays (on their website) designates items gluten free, you will understand the variances in the lengths companies go through in deciding when to put on a gluten free label and when not--Frito-Lays is pretty solid. Also being in Canada, they may follow a common international rule of less than 20ppm of gluten is all that is required to be labeled gluten free regardless of the grains used to manufacture the product (common in Europe, Central, and South America)...it took a couple of really rough mornings after consuming some Dura Damm (labeled as gluten free outside the USA) for me to realize that it was a gluten reduced beer. Same with Mahou Beer which actually says in Spanish "suitable for celiacs", unfortunately it is not suitable for this celiac and of course the following day was really rough as well...really take the time to read the ingredients because had I read the ingredients of Mahou's "suitable for celiacs" "sin gluten" beer I would have noticed that it was made from cabada (Spanish for barley)...hope this helps...
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By Wheatwacked · Posted
Here is an article that explains test results and what they mean. Testing for Celiac Disease is so elusive, any positive, unless a lab error false positive, is evident of Celiac. It is easier to be in denial, tnan committing to gluten free. Like not believing a pregnancy test. Denial will lead to more suffering. Are You Confused About Your Celiac Disease Lab Results?
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