Jump to content
  • 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):

9 month follow up labs tomorrow...


Fbmb

Recommended Posts

Fbmb Rising Star

Hi all,

Im having my TTG/Iga drawn tomorrow for my 9 month follow up. I had them drawn initially in September and they were >100. I was officially diagnosed with my biopsy on November 8 and stopped eating gluten that day. My GI doctor wanted me to repeat my TTG in January, and it was 12. He wanted it done again 6 months later, which is now. So I'm doing that tomorrow and I'm nervous.

The TTG was the only lab I had done before my biopsy. My number was so high that my doctor didn't see the point in ordering other labs. He just did the biopsy and sure enough, 3b. I asked his nurse if I need any other labs done now besides the TTG and she said that he said no. He just wants that. 

So that's what I'm going to do. I'm feeling ok, but my body was compensating so well before that I don't know if I would have symptoms now if I ate gluten. I'm so careful all the time. I have no reason to think my number won't be lower than it was in January, but I'm anxious. 

I guess I'm just letting out my anxiety here, because you guys get it. Wish me luck. 


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



Celiac.com Sponsor (A8-M):



squirmingitch Veteran

You don't need luck because you've been so very careful & conscientious. Your numbers will come back great!

But I'll wish you luck anyway & tell you to stop being anxious.

 

Fbmb Rising Star
12 minutes ago, squirmingitch said:

You don't need luck because you've been so very careful & conscientious. Your numbers will come back great!

But I'll wish you luck anyway & tell you to stop being anxious.

 

You're the best :) I hope the TTG/iga alone is ok. My doctor said it is. I'm trying this new thing where I don't second guess or argue with my doctor. It's tough for a sass like me. 

kareng Grand Master
58 minutes ago, Fbmb said:

Hi all,

Im having my TTG/Iga drawn tomorrow for my 9 month follow up. I had them drawn initially in September and they were >100. I was officially diagnosed with my biopsy on November 8 and stopped eating gluten that day. My GI doctor wanted me to repeat my TTG in January, and it was 12. He wanted it done again 6 months later, which is now. So I'm doing that tomorrow and I'm nervous.

The TTG was the only lab I had done before my biopsy. My number was so high that my doctor didn't see the point in ordering other labs. He just did the biopsy and sure enough, 3b. I asked his nurse if I need any other labs done now besides the TTG and she said that he said no. He just wants that. 

So that's what I'm going to do. I'm feeling ok, but my body was compensating so well before that I don't know if I would have symptoms now if I ate gluten. I'm so careful all the time. I have no reason to think my number won't be lower than it was in January, but I'm anxious. 

I guess I'm just letting out my anxiety here, because you guys get it. Wish me luck. 

The ttg should tell you what you need to know at this point - that the gluten-free diet is working.  Don't get too down if  it isn't completely in the negative range.  It can take months or a year of very strict gluten-free to get it all the way down.  You usually figure that the first month to 2 months are a learning period and not completely gluten-free.... so it's really only 7 months.

Fbmb Rising Star
1 minute ago, kareng said:

The ttg should tell you what you need to know at this point - that the gluten-free diet is working.  Don't get too down if  it isn't completely in the negative range.  It can take months or a year of very strict gluten-free to get it all the way down.  You usually figure that the first month to 2 months are a learning period and not completely gluten-free.... so it's really only 7 months.

That's true. My doctor was telling me back in January that he expected to see a big drop if I'm doing well on the diet, and I was so nervous. But then when it came back at 12 (we got the result together in his office) he was elated. He said, "This is a significant decrease!" So my hope is that it's lower than 12 now. But I was over the moon in January. I figure I'm doing better with my diet now than I was then because there's such a huge learning curve. Labcorps does my labs and their range is 0-3, so 12 was elevated but considering it was >100 when I was diagnosed 2 months earlier I was happy!

cyclinglady Grand Master

You will be fine.  Karen is right, it can take time,  lots of time for antibodies to come down.  So, do not beat yourself up, if they are still not "normal".  

?

Archived

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

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

    • Total Members
      134,077
    • Most Online (within 30 mins)
      10,442

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

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Sigh. I posted this yesterday based on the Safeway website. I went back again today to their website to double check. On the page where they are selling Vanilla Bean flavor, it has a distinct Certified Gluten Free label. Other flavors on the Safeway website didn't have the gluten-free statement. Today I went into the store. None of the flavors I looked at, including Vanilla Bean, have a Gluten Free statement. Is it safe? Who knows. The ingredients are either safe or nearly safe (some have "natural flavor"). There are warnings about "contains milk and soy" but not about wheat - this implies they are safe, but again, who knows. On the other hand, every flavor I checked of their Slow Churn line of ice creams has wheat as an ingredient. 100% not safe.
    • knitty kitty
      Do keep in mind that many of the newly diagnosed have lactose intolerance.  This is because the villi lining the intestinal tract are damaged, and can no longer make the enzyme lactAse which breaks down the milk sugar lactOse.  When the villi grow back (six months to two years), they can again produce the enzyme lactAse, and lactose intolerance is resolved.  However, some people (both those with and without Celiac Disease) are genetically programmed to stop producing lactase as they age.   Do be aware that many processed foods, including ice cream, use Microbial Transglutaminase, a food additive commonly called "meat glue," used to enhance texture and flavor.  This microbial transglutaminase has the same immunogenicity as tissue transglutaminase which the body produces in response to gluten in people with Celiac Disease.  Tissue Transglutaminase (tTg IgA) is measured to diagnose Celiac Disease in blood tests.  Microbial Transglutaminase acts the same as Tissue Transglutaminase, causing increased intestinal permeability and inflammation.   New findings show that microbial transglutaminase may be able to trigger Celiac Disease and other autoimmune and neurodegenerative diseases.   Microbial Transglutaminase is not required to be listed on ingredients labels as it's considered a processing aid, not an ingredient in the U.S.  Microbial Transglutaminase has been GRAS for many years, but that GRAS standing is being questioned more and more as the immunogenicity of microbial transglutaminase is being discovered. Interesting Reading:  Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases https://pmc.ncbi.nlm.nih.gov/articles/PMC8537092/
    • Aretaeus Cappadocia
      There is a 10 year old post in this forum on Edy's and Dreyer's ice cream. The information is somewhat outdated and the thread is closed to further comment, so here is a new one. Edy's And Dreyer's Grand Vanilla Bean Ice Cream - 1.5 Quart is labeled "Gluten Free". This is a different answer than years gone by. I don't know the answer for any other flavor at this moment. On 1 May, 2026, Edy's website says: "As a general rule, the gluten in Edy's and Dreyer's® frozen dessert products is present only in the added bakery products, such as cookies, cake or brownies. We always label the eight major food allergens on our package by their common name. We recommend to always check the label for the most current information before purchasing and/or consuming a product. The exception to this rule is our Slow Churned French Silk frozen dairy dessert, which contains gluten in the natural flavors." https://www.icecream.com/us/en/brands/edys-and-dreyers/faq It seems that Edy's and Dreyer's are more celiac-friendly than they were 10 years ago. Once I found enough information to make today's buying decision, I stopped researching.
    • Aretaeus Cappadocia
      probably not your situation @Mimiof2, but allow me to add one more to @trents list of celiac-mimics: "olmesartan-induced sprue-like enteropathy"  
    • knitty kitty
      My dad had an Abdominal Aortic Aneurysm.  Fortunately, it was discovered during an exam.  The doctor could feel my dad's heart beating in his stomach/abdomen.  The aneurysm burst when the doctor first touched it in surgery.  Since he was already hooked up to the bypass machine, my dad survived ten more years.  Close call! Triple A's can press on the nerves in the spinal cord causing leg pain.  I'm wondering if bowing the head might have increased the pressure on an aneurysm and then the nerves.   https://gulfcoastsurgeons.com/understanding-abdominal-aortic-aneurysm-symptoms-and-causes/ Abdominal Aortic Aneurysm Presenting as a Claudication https://pmc.ncbi.nlm.nih.gov/articles/PMC4040638/
×
×
  • Create New...