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I Want To Get Tested

cherries

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cherries Newbie
cherries
Posted

I have problems with:

Anxiety

Depression

Low Iron

Anger

Low platelets

Inflammation

My blood sugar can sometimes bottom out.

 

I have had  depression since I was a teenager. My Iron the last time I was tested it was 32. 

 

I want to get tested since when I tried gluten-free before most of these symptoms at least improved. I know I need blood work but have no clue as to what test I need.  Can you help me figure out what ones to ask my doctor to run? I am supplementing my Iron my Dr wants to see if the iron improves.

 

My blood sugar can be fine one minute and like 39 the next. This happens mostly after I eat pasta I have told my doctors about that and they did nothing.

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cyclinglady Grand Master
cyclinglady
Posted

Hi Cherries!

Here is the list of celiac tests but you have to be consuming gluten in order for the tests to work. Like 1 to 2 slices of bread a day for 8 to 12 weeks!

-Tissue Transglutaminase (tTG) IgA and (tTG) IgG

-Deamidated Gliadin Peptide (DGP) IgA and (DGP) IgG

-EMA IgA

-total serum IgA and IgG (control test)

-AGA IGA and AGA IgG - older and less reliable tests largely replace by the DGP tests

-endoscopic biopsy - make sure at least 6 samples are taken

(Source: NVSMOM -- )

The University of Chicago's celiac website is a great site for information including a gluten challenge. You would think that being gluten-free would resolve you low iron levels. Mine went back to normal within a few months of being on the diet (at least within the range! ).

Welcome to the forum and let us know how it goes!

cherries Newbie
cherries
Posted
  • Author

Thanks for the info! I also think it'd be a good idea to write down what I'm eating for the day and when they happen.

squirmingitch Veteran
squirmingitch
Posted

cherries, it's imperative that you eat gluten (1 to 2 slices of bread per day) for the 8 to 12 weeks or else you will have a false negative on your blood tests. We really can't stress that enough.

nvsmom Community Regular
nvsmom
Posted

Be aware that food sensitivity reactions can happen within minutes to 3 days after consuming the offending food. Especially the types of symptoms that you describe.

 

best wishes.

  • 3 weeks later...
cherries Newbie
cherries
Posted
  • Author

Be aware that food sensitivity reactions can happen within minutes to 3 days after consuming the offending food. Especially the types of symptoms that you describe.

 

best wishes.

Thanks I went to the Dr and of course they tried to dismiss me again. I had my mother with me this time and she told them they listened and said it was reactive hypoglycemia. They then told me to try a gluten free diet. 

nvsmom Community Regular
nvsmom
Posted

No tests ordered?  :(

My reactive hypoglycemia symptoms were mostly eliminated after I started a low carb diet to address prediabetes and inflammation.  I no longer get large blood glucose swings.  Adding proteins to your carbs will help stop the swings somewhat too.

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cherries Newbie
cherries
Posted
  • Author

No tests ordered?  :(

My reactive hypoglycemia symptoms were mostly eliminated after I started a low carb diet to address prediabetes and inflammation.  I no longer get large blood glucose swings.  Adding proteins to your carbs will help stop the swings somewhat too.

No they were more than willing to yell at me for not taking my multi vitamin because my vitamin d is low. They gave me a 50,000 unit weekly dose calling it a low dose.

nvsmom Community Regular
nvsmom
Posted

:(

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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