Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Advice?

Breezy1

Recommended Posts

Breezy1 Explorer
Breezy1
Posted

So yesterday I went to a walk in doctor to see if my test results were in. They were normal but they only did one test for celiac ttg iga which was 3, range is 0-15. Since I was at the doctor I decided to mention my foot pain that started about about 3 weeks ago and my wrist pain which has been bothering me off and on for years but has been bad the past few weeks as well. He diagnosed me with plantar fasciitis. And was thinking about doing a blood test for rheumatoid but since my wrists aren’t stiff and unable to move when I wake in the morning he wanted to hold off. He said to stop eating bread and if I still have pain to come back and he will do a bunch of tests. He said he always tells people to stop eating bread because he personally doesn’t think it’s very good for you etc. 

From looking through this forum the past few weeks, and from previous posts I’ve made I’m now aware that the ttg iga can be negative if you are iga deficient. I plan on making an appointment with my family doctor for both my daughter and I. Her results for ttg iga were also 3 on a range from 0-20 (conincidence that we had the same level?)

So I’m just unsure what to do for now. Should I stop eating bread like the doctor suggested? Should I get a second opinion from my family doctor first? If I stop eating bread the amount of gluten I consume will be a lot less and then future testing won’t be accurate. I just want to know what’s wrong. I’ve had awful symptoms since childhood from stomach issues, headaches/migraines, terrible fatigue, anxiety, depression. I remember being depressed even as a child, it would come on all of the sudden and I’d be so sad and I didn’t understand it. Heartburn, sore muscles/joints, and more. All these symptoms have only gotten worse and more keep appearing like the plantar fasciitis, as well as bad memory problems. My boss will tell me something that needs to be done at work and if I don’t write it down right away I forget within minutes. 

Also is plantar fasciitis common in celiac? 

Thank you in advance!

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

Celiac.com Sponsor (A8-M):


Victoria1234 Experienced
Victoria1234
Posted

Don't go gluten-free yet. Get the full celiac panel asap. Others will chime in what the full panel is. Sounds a lot like celiac. Your daughter needs the full panel too.

squirmingitch Veteran
squirmingitch
Posted

Keep eating the bread. Get your primary care doc to do a full celiac panel although I will mention that depending on your insurance, some require you to go to a GI to get the full panel. Here's the list:

Anti-Gliadin (AGA) IgA
Anti-Gliadin (AGA) IgG
Anti-Endomysial (EMA) IgA
Anti-Tissue Transglutaminase (tTG) IgA
Deamidated Gliadin Peptide (DGP) IgA and IgG
Total Serum IgA 


Also can be termed this way:

Endomysial Antibody IgA
Tissue Transglutaminase IgA 
GLIADIN IgG
GLIADIN IgA
Total Serum IgA 
Deamidated Gliadin Peptide (DGP) IgA and IgG

TexasJen Collaborator
TexasJen
Posted

Plantar fasciitis is common in general. I'm not sure if it's more common in celiacs in particular but I don't think it necessarily means anything ominous.

I will say that you should make an appointment with a regular doctor that knows you. You should never go to an urgent care for chronic problems. Their job is to fix one problem and move on. They don't see patients in follow up and don't really learn about chronic disease management either.  

Keep eating bread, get the full celiac panel (and maybe some other tests) and go back to the same doctor to continue to search for answers.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,234
    • Most Online (within 30 mins)
      7,748
    JGBJ
    Newest Member
    JGBJ
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Hypothetical question about antibodies

      By Scott Adams · Posted

      That’s a really insightful observation about antibody testing and the gluten challenge! You’re absolutely right that antibody levels can remain elevated for months or even years after going gluten-free, especially if there’s ongoing cross-contamination or occasional slip-ups. The immune system doesn’t reset overnight—it can take time for antibodies like tTG-IgA to normalize, which is why many doctors recommend waiting at least 6–12 months of strict gluten-free eating before retesting. For someone who’s been gluten-free for less than two years or hasn’t been meticulous about avoiding cross-contact, there’s absolutely a chance they’d still test positive, since even small amounts of gluten can keep antibodies elevated. This is partly why the gluten challenge (where you eat gluten before testing) exists—it’s designed to provoke a measurable immune response in people who’ve been gluten-free long enough for antibodies to drop. But you raise a great point: the challenge isn’t perfect, and false negatives can happen if the timing or amount of gluten isn’t sufficient to trigger a strong antibody response. This is why diagnosis often combines antibody tests with other tools like genetic testing or endoscopy. Your question highlights just how nuanced celiac testing can be! For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:      
    • Betsy Crum
      Chest pain from celiac

      By Betsy Crum · Posted

      Thank you for your response! I have considered starting a food diary in the past, I suppose this is as good a time as any to start.  
    • Betsy Crum
      Chest pain from celiac

      By Betsy Crum · Posted

      I don't have health insurance so I have never had any testing done. I always thought if I stay away from gluten Ill be fine but I suppose that isn't enough anymore. I will look into getting an allergy test. Thank you for your input! 
    • trents
      Celiac Brand for Indian grocery

      By trents · Posted

      I remember reading an article summarizing testing done by Gluten Free Watchdog on several brands of dried lentils. They were all heavily cross contaminated with wheat and the commentary was to the effect that dried lentils in general were the most heavily cross contaminated product category in their testing data base. So, I would definitely not use any dried lentil product that was not tested to be Gluten Free (<20ppm of gluten) or Certified Gluten Free (<10ppm of gluten).
    • Scott Adams
      Celiac Brand for Indian grocery

      By Scott Adams · Posted

      While spices, lentils, beans and chickpeas are naturally gluten-free, the main concern with any brand is cross-contamination during processing and packaging. Since Suraj doesn't appear to certify their products as gluten-free or use dedicated gluten-free facilities, there is some risk of trace gluten exposure, especially with their corn flour which could be milled on shared equipment with gluten-containing grains. For absolute safety, I'd recommend looking for brands that are certified gluten-free by organizations like GFCO - good options include McCormick for spices, TruRoots or Bob's Red Mill for lentils and beans, and Anthony's for corn flour. That said, if you need to use Suraj products, be sure to carefully check labels for any wheat warnings, thoroughly rinse lentils and beans before cooking, and consider contacting the manufacturer directly to ask about their gluten testing protocols. Many in our community have found that investing in certified gluten-free brands gives them greater peace of mind and helps avoid accidental gluten exposure, especially for higher-risk items like flours.
×
×
  • Create New...