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- Scott Adams replied to Ginger38's topic in Related Issues & Disorders21Shingles - Could It Be Related to Gluten/ Celiac
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- Scott Adams replied to GlutenFreeChef's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms1
Blood Test for Celiac wheat type matters?
The type of wheat does not matter for the test--all wheat contains gluten. You need to eat lots of wheat daily for 6-8 weeks before a blood test. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is... -
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Sorry... I accepted it! I don't want shingles EVER again!- 1
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- GlutenFreeChef posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms1Blood Test for Celiac wheat type matters?
I finally am seeing a GI specialist after being gluten free for over 10 years. When I turned 30 an allergy panel stated that I was allergic to wheat, barley, rye, oats, peanuts, soy, and crab/lobster. A friend who worked at a pharmacy said my results looked just like hers and that I was probably celiac or severely gluten sensitive, so I stopped eating gluten... -
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A Future Beyond the Gluten-Free Diet? Scientists Test a New Cell Therapy for Celiac Disease (+Video)
Approximately 30–40% of the U.S. population carries the HLA-DQ2 or HLA-DQ8 genetic markers associated with celiac disease.- celiac disease
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By GlutenFreeChef · Posted
Thank you. I have been baking and eating bread daily since I got back from Europe. Even making Whole Wheat bread and having a couple slices a day, so my test should be pretty accurate if it is the Gluten. -
Welcome to the celiac.com community, @GlutenFreeChef! Your question begs an ongoing controversy in the celiac community and you are likely to get a variety of answers from different responders. It is true that we have gotten numerous posts from celiacs traveling in Europe who state that they could eat wheat products there without getting a celiac reaction. This does not mean that the leadership of this online community has signed off on the safety of consuming wheat products originating from Europe. It must be remembered that these are anecdotal accounts as opposed to research-based, meaning it has not been studied in a formal, controlled way. As you state, one would think gluten is gluten no matter where the grain source is cultivated. Or, in reality, perhaps there is a difference we have not quantified yet. We do know that in some European countries, the wheat used in baking tends to be derived from heirloom stock rather than the oft-hybridized varieties grown in the US. Incidentally, we sometimes get anecdotal reports from forum posters that they were able to consume sourdough bread products without issue. But again, these are anecdotal reports and the leadership of this online community does not endorse this as a safe practice for celiacs in general. But I can address the idea that glyphosate/pesticides idea as being the key to why some celiacs cannot tolerate wheat products made in the US but tolerate those made in Europe: https://www.eufic.org/en/food-production/article/is-glyphosate-banned-in-the-eu-due-to-its-harmful-effect-or-not https://theconversation.com/our-study-analysed-pesticide-use-and-residues-across-europe-heres-what-we-found-264907 My point is, glyphosate and pesticides are still used in European agriculture so that cannot explain the differential experience you and others have had when consuming European wheat products vs. US wheat products. But that does not mean we are dismissing the concerns over glyphosate and pesticide use in agriculture in relation to celiac disease as being a factor in the development of the disease in the first place.
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By Caligirl57 · Posted
Hi Charlie, I was living in Harrogate, UK when I was diagnosed with lichen planus in my mouth. They are very painful sores in the mouth.The dentist there told me I should get tested for celiac disease as she said there is a strong correlation between the two. I also had stomach issues. I had an endoscopy and it confirmed I have celiac disease. I have been on a strict gluten free diet since and have not had any reoccurring mouth sores. Best of luck to you. -
By Scott Adams · Posted
Amen! I'm already bothering my doctor about getting an updated vaccine! -
By Scott Adams · Posted
The type of wheat does not matter for the test--all wheat contains gluten. You need to eat lots of wheat daily for 6-8 weeks before a blood test. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.
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