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Celiac or not?


Lizzielou

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Lizzielou Newbie

I need advice with my diagnosis (or lack of) please. 

I have a history of Ulcerative Colitis and during one of my recent colonoscopy they found villus atrophy and crypt hypoplasia. I also have a history of reactions to gluten foods but had previously tested negative for celiac. So my gastro had me tested for the celiac gene and that was negative. So I don’t have celiac disease. However every time I eat gluten I also have an autoimmune response which can be measured by a positive ANA blood test. 

My gastroenterologist has prescribed a gluten free diet and just shrugs and says that I probably do have celiac disease. 

I don’t like not knowing what is going on and I wondered if anyone else has this bizarre set of test results? I’ve googled like mad and can’t find anything about it. 

TIA


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tessa25 Rising Star

Have you had the full Celiac panel done?

The full celiac panel includes:

TTG IGA
TTG IGG
DGP IGA
DGP IGG
EMA
IGA

You have to be eating gluten daily for 12 weeks before the blood test. A positive on any one blood test along with your villous atrophy confirms a celiac diagnosis.

Lizzielou Newbie

I’ve had the IgA but not the others while I was still eating gluten, and it was normal. I am Negative for the gene so then I can’t have celiac right? Yet I have other autoimmune markers when I get ‘glutened’ and the initial gut damage too.

tessa25 Rising Star

Genetic testing isn't 100%. And many people with celiac only test positive on one of the blood tests. So you can still have celiac.

Lizzielou Newbie

Oh that’s interesting, I was under the impression that the genetic test was quite trustworthy.

GFinDC Veteran

We have members on the forum who don't have the usual gene markers but do have celiac disease.  There are also many people walking around with the usual genes who don't have celiac disease.  There be more genes that can affect celiac than what we know at the moment.  They don't know everythi9ng about celiac disease yet.

cyclinglady Grand Master

Yeah, like remember they used to say that celiac disease affected just Northern Europeans?  Now India has the most celiacs and China is now starting to report it.  

We are definitely still learning about celiac disease!  


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    • Aretaeus Cappadocia
      I'm not saying this is what you have, but your description reminds me of Morgellons, which are not very well understood. Here is a review from a reputable source. If it seems similar to your experience, you could raise this question with your Dr.  https://my.clevelandclinic.org/health/diseases/morgellons-disease
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      Hi Trent, no dairy. Other than good quality butter. I have been lactose free for years. No corn, sugar, even seasonings and spices. I don't eat out. I cook my own food.
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      @nancydrewandtheceliacclue, are you consuming dairy? Not sure if dairy is part of the carnivore diet.
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      Hello Russ! Thank you so much for your reply.  I have not had an antibody test done, ever, relating to gluten. Last year I had an allergy test done via blood draw (as my insurance wouldn't cover the skin test) but this was for pollen and grasses, not food. Even on the blood test I had extremely high levels of reactions to each allergen. Could this seasonal allergy inflammation be contributing to my celiac inflammation? I am so careful, there is no way I could ingest gluten. For example, couple of months ago I tried a cough drop that says it was gluten free. I checked ingredients, it seemed fine. But just taking one of those caused me to have nausea, vomiting, and the same extreme abdominal pain. Have you ever heard of anyone else having symptoms like mine after being diagnosed celiac and strictly gluten free? The last episode I had like this was yesterday, after I ate a certified gluten-free coconut macaroon with a little chocolate on it. I have eaten coconut and chocolate before with no issue,  so I didn't see how I could all of a sudden have such a strong response. 
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      The sensitivity of people with coeliac disease varies greatly between individuals. The generally accepted as safe limit for most people is 10 milligrams per day. This equates to a piece of bread the size of a small pea. Some people report that they are more sensitive than this, but others can very occasionally eat a normal gluten containing meal without reacting. I don't think that touching or throwing bread around would lead to you ingesting enough to cause a reaction. There are case reports of farmers with coeliac disease reacting to the dust from gluten-containing animal feed but they were inhaling large amounts of dust over a long period of time in barns. Perhaps you episodes are caused by a reaction to something other than gluten? Have you had your antibody levels checked to see whether you are still being exposed to gluten?
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