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

in the middle of testing, feeling like I'm on hold


NickiRose

Recommended Posts

NickiRose Newbie

After adding one more symptom, dry eyes, to the list that has been growing for 2? 5? 10? years, doctor Google informed me that I might have celiac disease. I had been seeing an endocrinologist because I thought my problems were thyroid based, but that doesn't seem to be the case. He was determined to figure it out though. He VERY grudgingly ordered a celiac panel after assuring me that it was only to set my mind at ease. He called me, shocked, on Sunday night to tell me that the tests were positive and to find a GI. I am lucky to live close to a highly recommended celiac disease diagnostic center, and have an appointment on December 17. The doctor I'm seeing has celiac herself, so I'm relieved to be seeing someone who will really understand. I got my lab results emailed to me the other day, and to me, based on the reference ranges, they seem pretty high. I was told the GI will want to do an endoscopy, and not to change my diet until then.

my question is this: it seems the biopsy is used to confirm diagnosis, and that some people end up with a negative biopsy even after pretty convincing labs. Am I wrong to be operating under the assumption that I will get a diagnosis regardless of the biopsy results? Or at least be told to cut out gluten in either circumstance? I feel like I am in a holding pattern, researching the diet I will soon adopt, learning about healing after diagnosis. And grieving, to be honest. Am I foolish to be making these assumptions before talking to the GI? I'm attaching my lab results if anyone cares to look. Tyia

image.webp


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



Celiac.com Sponsor (A8-M):



Gemini Experienced

NickiRose....with test results like this, you don't even need a biopsy, unless you want one.  You have Celiac Disease, based on these results. You failed all of the tests, except the Ttg IgG, which is not as specific for Celiac but useful when a person has IgA deficiency...which you do not.  Concerning the Endomysial Antibody Iga, no other disease will cause a positive on that one except Celiac.  Couple that with a positive Ttg, which is the test for intestinal damage and your Deamidated Gliadin high results, which tests for reaction to the gluten you ingest in your diet and I would say.....Welcome to the Club!  You now have an answer to all of your symptoms. 

Should you decide on having the biopsy anyway, you could possibly have a negative biopsy because there is no telling how much damage you have accumulated and it is quite common for docs to miss the damaged areas if damage is patchy.  I would imagine that any good GI doc with Celiac Disease themselves, would diagnose based on these test results but you never know.

Do not grieve too much as there is so much available today, there is absolutely no need to feel deprived. You will be amazed at how good you will feel and how many symptoms you have that are related to undiagnosed Celiac.  Good luck, whatever you decide to do!

Vegasgirl2007 Newbie

I totally know how you feel! I reluctantly stopped eating gluten as a test for a few days after my doctor had done the bloodwork (while I was waiting on results) and to my surprise, I started feeling better about 3 days in--no more constant headache or stomach pain but still a long way from "good". My doctor told me that there was no question but that he was going to refer me to a GI anyway to see if he still wanted to do a biopsy. The GI I saw yesterday acted as if I was crazy at first because he had the bloodwork from my previous doctor (who said I was "sad that I didn't have a boyfriend" which is completely ridiculous!), which was all normal and did not include a celiac panel. Then he saw the panel along with every other test that was done to that point in an attempt to rule things like thyroid issues, blood sugar issues, etc. and decided to schedule me for a biopsy next week. I wouldn't have eaten gluten in about 3.5 weeks at that point so I was told by others that I should still start a gluten challenge even though it is only a week before the test. I ate some last night and this morning and the headache, etc is back with a vengeance already. I hadn't really wanted to do the biopsy anyway, especially after reading through the paper work that says I can't drive for 8 hours afterwards. My concern is that somehow that short period of going gluten free before the biopsy will cause one of the false negatives that I have read so much about.

As for having to go gluten free, I seriously thought I would starve at first since I am so picky and so lazy. I have found some of the gluten-free foods available near me to actually be pretty good even though I used to constantly eat fast food. I am a little concerned about holiday meals, particularly when I go home at Christmas but I think I have already found suitable substitutes for Thanksgiving. It takes way more effort than I was used to, but overall isn't terrible.

Good luck to you and know that you are not alone!

results.png

Fenrir Community Regular

My TTG was very weakly positive, Deamintated tests were off the charts positive and I had Marsh grade 3b on biopsy. TTG is not the best test, more than likely your biopsy is going to be positive. 

nvsmom Community Regular

I agree that you have celiac disease. Without a doubt.  IMO, you could take or leave the biopsy.

Biopsies do have a false negative rate that can be as high as 20%. Make sure you have at LEAST 6 samples taken if you get it done.

If it does end up negative some doctors will say you don't have celiac disease. It could happen (but it is unlikely). Do remember that a negative test does not discount the positive tests, just like the negative tTG IgG did not discount the other tests. A negative test at this point just does not support a celiac disease diagnosis. That's all. It still looks like you have it... Four out of five tests positive is quite unusual. One or two positives is much more the norm.

Let us know what you do.  :)

Archived

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

  • 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. - Clear2me replied to Clear2me's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Gluten free nuts

    2. - Mmoc replied to Mmoc's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Blood tests low iGA 4 years later digestive issues

    3. - Aretaeus Cappadocia replied to Clear2me's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Gluten free nuts

    4. - trents replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,388
    • Most Online (within 30 mins)
      7,748

    Whirlwind acres
    Newest Member
    Whirlwind acres
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Clear2me
      Thanks for the info. I recently moved to CA from Wyoming and in that western region the Costco and Sam's /Walmart Brands have many nuts and more products that are labeled gluten free. I was told it's because those products are packaged and processed  in different  plants. Some plants can be labeled  gluten free because the plant does not also package gluten products and they know that for example the trucks, containers equipment are not used to handle wheat, barely or Rye. The Walmart butter in the western region says gluten free but not here. Most of The Kirkland and Members Mark brands in CA say they are from Vietnam. That's not the case in Wyoming and Colorado. I've spoken to customer service at the stores here in California. They were not helpful. I check labels every time I go to the store. The stores where I am are a Sh*tshow. The Magalopoly grocery chain Vons/Safeway/Albertsons, etc. are the same. Fishers and Planters brands no longer say gluten free. It could be regional. There are nuts with sugar coatings and fruit and nut mixes at the big chains that are labeled gluten free but I don't want the fruit or sugar.  It's so difficult I am considering moving again. I thought it would be easier to find safe food in a more populated area. It's actually worse.  I was undiagnosed for most of my life but not because I didn't try to figure it out. So I have had all the complications possible. I don't have any spare organs left.  No a little gluten will hurt you. The autoimmune process continues to destroy your organs though you may not feel it. If you are getting a little all the time and as much as we try we probably all are and so the damage is happening. Now the FDA has pretty much abandoned celiacs. There are no requirements for labeling for common allergens on medications. All the generic drugs made outside the US are not regulated for common allergens and the FDA is taking the last gluten free porcine Thyroid med, NP Thyroid, off the market in 2026. I was being glutened by a generic levothyroxin. The insurance wouldn't pay for the gluten free brand any longer because the FDA took them all off their approved formulary. So now I am paying $147 out of pocket for NP Thyroid but shortly I will have no safe choice. Other people with allergies should be aware that these foreign generic pharmaceutical producers are using ground shellfish shell as pill coatings and anti-desicants. The FDA knows this but  now just waits for consumers to complain or die. The take over of Wholefoods by Amazon destroyed a very reliable source of good high quality food for people with allergies and for people who wanted good reliably organic food. Bezos thought  he could make a fortune off people who were paying alot for organic and allergen free food by substituting cheap brands from Thailand. He didn't understand who the customers were who were willing to pay more for that food and why. I went from spending hundreds to nothing because Bezo removed every single trusted brand that I was buying. Now they are closing Whole foods stores across the country. In CA, Mill Valley store (closed July 2025) and the National Blvd. store in West Los Angeles (closed October 2025). The Cupertino store will close.  In recent years I have learned to be careful and trust no one. I have been deleberately glutened in a restaurant that was my favorite (a new employee). The Chef owner was not in the kitchen that night. I've had  a metal scouring pad cut up over my food.The chain offered gluten free dishes but it only takes one crazy who thinks you're a problem as a food fadist. Good thing I always look. Good thing they didn't do that to food going to a child with a busy mom.  I give big tips and apologize for having to ask in restaurants but mental illness seem to be rampant. I've learn the hard way.          I don't buy any processed food that doesn't say gluten free.  I am a life long Catholic. I worked for the Church while at college. I don't go to Church anymore because the men at the top decided Jesus is gluten. The special hosts are gluten less not gluten free. No I can't drink wine after people with gluten in their mouth and a variety of deadly germs. I have been abandoned and excluded by my Church/Family.  Having nearly died several times, safe food is paramount. If your immune system collapses as mine did, you get sepsis. It can kill you very quickly. I spent 5 days unconscious and had to have my appendix and gall bladder removed because they were necrotic. I was 25. They didn't figure out I had celiac till I was 53. No one will take the time to tell you what can happen when your immune system gets overwhelmed from its constant fighting the gluten and just stops. It is miserable that our food is processed so carelessly. Our food in many aspects is not safe. And the merging of all the grocery chains has made it far worse. Its a disaster. Krogers also recently purchased Vitacost where I was getting the products I could no longer get at Whole Foods. Kroger is eliminating those products from Vitacost just a Bezos did from WF. I am looking for reliable and certified sources for nuts. I have lived the worst consequences of the disease and being exposed unknowingly and maliciously. Once I was diagnosed I learned way more than anyone should have to about the food industry.  I don't do gray areas. And now I dont eat out except very rarely.  I have not eaten fast food for 30 years before the celiac diagnosis. Gluten aside..... It's not food and it's not safe.  No one has got our backs. Sharing safe food sources is one thing we can do to try to be safe.        
    • Mmoc
      Thank you kindly for your response. I have since gotten the other type of bloods done and am awaiting results. 
    • Aretaeus Cappadocia
      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
×
×
  • 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.