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

NCGS Stool Question


Feeneyja

Recommended Posts

Feeneyja Collaborator

Sorry for the TMI in advance. And I have posted my story in another thread, but here's a recap:

My biopsy Was negative after my 1 month gluten challenge (almost 3 years gluten-free) and I'm trying to get my  GP to run the celiac panel which the GI wouldn't do because the biopsy is the gold standard. So technically I have NCGS. So does my daughter, by the way and many of her symptoms are neurological. 

 
Anyway, I am now 1 week back gluten-free with most of the acute symptoms gone (dizziness, brain fog, nausea, headaches, swollen gums) but my digestion is still not right.  By the end of the day my stomach is gurgling and rolling, I'm still constipated, still lots of mucus, still oil floating in toilet after BM.   Does anyone with NCGS see this?  Especially the mucus and oil. I'm guessing my gut still needs to heal, but that doesn't seem to fit with NCGS.  I do know that recent findings at Columbia U show intestinal damage with NCGS, but my doctor stated the removal of gluten with NCGS is purely for symptom management and not because of damage.  
 
I'm just trying to make sense of it all.  Do folks with celiac and NCGS both have oily stools?  I only see it listed with celiac.  I'm guessing that the recent NCGS findings haven't really filtered down to the doctor I'm seeing.  But even the Columbia U paper seems to imply the damage is not a malabsorption issue but only leaky gut (thus the extra intestinal symptoms).  So why the funny BMs
 
Thanks!

 

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



Celiac.com Sponsor (A8-M):



Feeneyja Collaborator

Also want to add:  I have a history of anemia. I was not anemic prior to my challenge.  No feratin levels checked. But I noticed after about 2 weeks of my challenge that when you pulled my eyelids down it was pale and my hands and feet would be cold a blue, both symptoms I used to get when anemic as a young adult.  Can you become anemic that quickly?  And why?  NCGS?  I'm thinking I should have my iron and vitamin levels checked anyway even though I was not celiac positive. 

Ennis-TX Grand Master

NO proof here but random thoughts, the mucus can either be undigested fats not breaking down, or a mucus produced by the intestines to protect itself from a irritant. Either way would not such a film around your food going through your intestines between it and the walls prevent the said walls from absorbing the needed nutrients at 100% efficiency and in that regard some would be significantly hampered due to the way the body absorbs and processes them more then others?

 

Jmg Mentor
1 hour ago, Feeneyja said:

 Do folks with celiac and NCGS both have oily stools?  I only see it listed with celiac.  I'm guessing that the recent NCGS findings haven't really filtered down to the doctor I'm seeing.  But even the Columbia U paper seems to imply the damage is not a malabsorption issue but only leaky gut (thus the extra intestinal symptoms).  So why the funny BMs

Yes I had this prior to going gluten-free. I can't honestly remember now if it recurred during the challenge, I think so but without finding my diary I can't say for certain. I do know it took me longer to recover from the challenge than it did the first time I went gluten-free.

The best source I've found on NCGS has been the Italian researchers, I think they're at the forefront of this. Check out the second link on this post from Umberto Volta: 

You will find that he says malabsorbtion is a factor in NCGS, but it appears to be mediated via inflammation in the bowel rather than villous atrophy. I definitely had malabsorbtion symptoms, which made me think I was celiac but misdiagnosed, which may be an option for you as well, but NCGS would apparently explain this also for us both. 

1 hour ago, Feeneyja said:

my hands and feet would be cold a blue

I had this, used to wear socks in bed and 2 pairs of socks during the day :D I thought it may be related to thyroid however rather than anemia?

1 hour ago, Feeneyja said:

I'm trying to get my  GP to run the celiac panel which the GI wouldn't do because the biopsy is the gold standard.

Can you get a second opinion?

Hope this of help and that you soon recover. :)

Feeneyja Collaborator

Jmg, thank you for the resources. Terrific list.  And thanks for the symptom info. I really feel much better overall , but the digestion (which was just perfect before the challenge!) is bothersome.   

My history of anemia and stress fractures has me concerned. I'm looking for another doctor that will be willing to monitor my health in light of my gluten intolerance and not just dismiss it because it's not celiac...or is it?

Feeneyja Collaborator

Jmg, another question I have had is whether or not NCSG is a possible precursor to celiac.

 I think the Columbia U paper only established that there was intestinal permeability and innate immune system activation in folks with NCGS.  That doesn't really rule out future celiac. And doesn't Volta speak of adaptive immune system response in NCGS because of elevated anti gliadin antibodies.  And the study that shows equal increased risk of autoimmune disease in both celiac and NCGS (with the NCSG patients being celiac HLA positive) makes me think that if left unchecked, NCGS could develop into celiac.  And this evolution changes the immune system response with the hyperactive gut immune response not allowing the NCGS response but instead damaging the villi. 

Oh, and this just occurred to me...what if that is it?  The body responds to this intestinal inflammation and permeability but in the process turns on the body itself, thus the damage and celiac. 

Anyway, just ? 

Ennis-TX Grand Master

There was a article I read a while back about how during times of when your body is fighting disease, infections, inflammation, sickness, or under extreme stress and you have the celiac gene, that it can become active. The theory ran along the lines of your bodies heightened immune response and if your consuming gluten during it the body was prone to create T cells to also fight the gluten and it would become a permanent issue and then result in the body also attacking the villi and other parts of the body pretty much becoming celiac disease/activating the dormant gene for it.  DO not quote me on any of this, this is from my basic understanding of a article I skimmed over months ago.


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



Celiac.com Sponsor (A8-M):



Feeneyja Collaborator

Right, I've read something of the sort too. I was just thinking of Fasano's triad for autoimmunity and this sort or fits. 

Just speculation. 

Archived

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,480
    • Most Online (within 30 mins)
      7,748

    radster47
    Newest Member
    radster47
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
    • cristiana
      Hi Colin I share your frustration. My coeliac disease was diagnosed in 2013 and it took some years for my  TTG levels to settle to normal levels in  blood tests.  I had to make a few significant changes at home to make sure our house was as gluten free as possible (I share a house with gluten eaters) but time and time again I found I was glutened (or nearly glutened whilst eating out  - like regular bread being served with a gluten-free meal ).  Even eating in chains that Coeliac UK were recommending as safe for coeliacs.  So I gave up eating in restaurants for a while.  My blood tests normalised.  But here's the thing:  the lowest my TTG readings ever got to were 4.5 (10  and under being my local lab's normal levels) and now that I am eating out again more regularly, they've gone up to 10 again.  I am quite convinced this gluten is coming from exposure whilst eating out.  Small levels, that don't make me violently sick, but might give me a mild stomach upset.  My next coeliac blood review is in September and I mean to give up eating out a few months before to see if that helps my blood results get back on track. It seems to me that there are few restaurants which really 'get it' - and a lot of restaurants that don't 'get it' at all.  I've found one restaurant in Somerset and a hotel in East Sussex where they really know what they are doing.    The restaurant in Somerset hardly uses flour in any of their dishes; the hotel in East Sussex takes in trainees from the local college, so they are teaching best standards.   But it has taken a lot of searching and trial and effort on my part to find these two places.  There are certainly others in the UK, but it seems to me the only real way to find them is trial and error, or perhaps from the personal recommendation of other strict coeliacs (Incidentally, my coeliac hairdresser tells me that if a Michelin star restaurant has to have a separate food preparation so she has never been glutened in one - I can't say I've ever eaten in one!) For the rest, I think we just have to accept that gluten may be in the air in kitchens, if not on the surfaces, and there will always be some level of risk wherever one dines, unless the restaurant cooks exclusively gluten free dishes. Cristiana  
    • RMJ
      Hopefully @Cristiana will see this question, as she also lives in the UK.
    • knitty kitty
      @Theresa2407, My Non-Alcoholic Fatty Liver Disease (NAFD), now called Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), cleared up, resolved, after supplementing with Thiamine B1 and Riboflavin B2.  "Specifically, higher intakes of vitamin B1 and vitamin B2 were negatively associated with the risk of NAFLD. Consequently, providing adequate levels of Vitamin B1 and Vitamin B2 in the daily diets of postmenopausal women could potentially serve as a preventive measure against NAFLD." Association between dietary intakes of B vitamins and nonalcoholic fatty liver disease in postmenopausal women: a cross-sectional study https://pmc.ncbi.nlm.nih.gov/articles/PMC10621796/ High-dose vitamin B1 therapy prevents the development of experimental fatty liver driven by overnutrition https://pmc.ncbi.nlm.nih.gov/articles/PMC7988776/
    • trents
      Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they are likely cooked and prepared along with gluten containing foods. They are just not set up to offer a dedicated gluten free cooking, preparation and handling environment. There simply isn't space for it and it would not be cost effective. And I think you probably realize that restaurants operate on a thin margin of profit. As the food industry has become more aware of celiac disease and the issue of cross contamination I have noticed that some eateries that used to offer "gluten free" menu items not have changed their terminology to "low gluten" to reflect the possibility of cross contamination.  I would have to say that I appreciate the openness and honesty of the response you got from your email inquiry. It also needs to be said that the degree of cross contamination happening in that eatery may still allow the food they advertise as gluten free to meet the regulatory standards of gluten free advertising which, in the USA is not more than 20ppm of gluten. And that is acceptable for most celiacs and those who are gluten sensitive. Perhaps you might suggest to the eatery that they add a disclaimer about cross contamination to the menu itself.
×
×
  • 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.