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):
    GliadinX

    Celiac.com Sponsor (A1-M):
    GliadinX

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Help

Lollie

Recommended Posts

Lollie Enthusiast
Lollie
Posted

I finally got some of my numbers back on my blood work- but, I don't understand it. Any advice would be greatly appreciated, since my numbers don't match up with the indicated levels I've found in my research!

My doc is not very helpful at this point and now I'm feeling confused and a little scared that the problem really is just in my head.

My history is of digestive problems for the last 10 years. I went to my doc about a month ago and asked for testing for celiac. He ran blood and did a colonoscopy and an upper GI. About a week ago he sent me a letter saying he found nothing abnormal, except for some small growths in my stomach which were not cancerous and he believes are caused from the prilosec I've taken for 10 years. That's it- he had promised me a definitive answer to the pain and weight lose I've indured for the last 10 years- instead he said nothing was abnormal just keep taking the meds anyway.

I called and asked for my blood levels and they are as follows:

IgA 2

IgG 2

Transglucimine 1

Ttg 2

Immunoglbin A 364

If any of you know a good link or understand these please respond. I am feeling a little more than desperate.

By the way I started the gluten-free diet after testing and have been feeling much better. After finding out about the growths I stopped taking all meds all together and that has also been about a month ago.

thanks

-LOLLIE

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Daura Damm
Food for Life

Celiac.com Sponsor (A8-M):
GliadinX

Lollie Enthusiast
Lollie
Posted
  • Author

i forgot to ask if anyone knew about the difference in symptoms for gluten intolerence versus celiac/

Again, Thanks!

-lollie

Archived

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

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


  • Member Statistics

    • Total Members
      130,305
    • Most Online (within 30 mins)
      7,748
    Jacquie Whitt
    Newest Member
    Jacquie Whitt
    Joined
  • Celiac.com Sponsor (A20):
    Lakefront Brewery

  • Forum Statistics

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


  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):
    Holidaily Brewing Co.


  • Upcoming Events

  • Posts

    • Wheatwacked
      Ocd making gluten fears unmanageable. Need advice

      By Wheatwacked · Posted

      How high is too high?  I take 10,000 IU vitamin D3 every day.  My blood is stable at 80 ng/ml (200 nmol/L).  Even at 10,000 a day it took 8 years to raise it to 80.  Higher levels of 25(OH)D in blood can moderate the autoimmune attack.  Vitamin D Is Not as Toxic as Was Once Thought Lower vitamin D levels have also been associated with increased OCD symptom severity.  This is a most dangerous popular belief. As mentioned you are suffering from vitamin and mineral deficiencies.  Part of the recovery, that is never explained by doctors, is replenishing your deficits.  Celiac Disease is a disease of malabsorption.  The Western diet is a diet of deficiency.  That is why many...
    • Scott Adams
      Finding gluten free ingredients

      By Scott Adams · Posted

      I completely understand the frustration of finding reliable gluten-free ingredients—it's exhausting when trusted products disappear or companies don't respond to safety inquiries. For teff flour in bulk, check out Azure Standard or Bulk Foods; both often carry gluten-free grains in larger quantities and clearly label dedicated facilities. For soy flour, Anthony's Goods tests for gluten and offers bulk options, though always verify their current certifications. For beans, peas, and lentils, Palouse Brand is a great choice—they're GFCO-certified and transparent about their farming practices. As for lentil elbow macaroni, Explore Cuisine offers similar pastas, though cross-contact policies vary. ...
    • Scott Adams
      beans in dessert recipes

      By Scott Adams · Posted

      Beans in desserts are a fantastic way to add moisture, structure, and protein while keeping recipes gluten-free. Black bean brownies are a classic, but other beans like adzuki and pinto can also work well—adzuki beans are naturally sweet and often used in Asian desserts, making them great for cookies or cakes. Lentils, especially red lentils, blend smoothly into batters and can replace flour in recipes like blondies or muffins. Since you’re allergic to chickpeas, you might try navy beans or cannellini beans for a milder flavor in vanilla-based desserts. For less crumbliness, blending cooked beans into a paste helps bind the dough, and adding a bit of xanthan gum (if tolerated) can improve...
    • lmemsm
      Ocd making gluten fears unmanageable. Need advice

      By lmemsm · Posted

      This may make you feel better about cross-contamination: https://nationalceliac.org/celiac-disease-questions/do-i-need-new-designated-pans-plates-and-utensils/ https://theceliacscene.com/rethinking-cross-contamination-no-need-to-be-so-careful/ I use Tom's of Maine or a toothpaste that states it's gluten free.  I have allergic reactions to some toothpastes so some of the toothpastes in health food stores are usually safer for me. They're typically gluten free as well. Spices can contain cross-contamination from gluten.  There are a few lists online of spices that are safe for celiacs.  I also grow my own herbs and use them in place of store bought when I can.  I think Badia lists their spices...
    • knitty kitty
      Ocd making gluten fears unmanageable. Need advice

      By knitty kitty · Posted

      Hello, @Dora77, I agree with you that your doctors aren't very knowledgeable about Celiac Disease.  My doctors didn't recognize nutritional deficiencies either.  I became very deficient in vitamins before I was diagnosed, so having experienced similar, I understand what a difficult time you're having.   Poor absorption of essential nutrients is caused by the damage done to the intestines by Celiac Disease.  The gluten free diet can be low in essential nutrients, so supplementing to boost your absorption is beneficial.  New symptoms can develop or worsen as one becomes more and more deficient.   There's eight essential B vitamins that our bodies cannot make, so they must come from our...
×
×
  • Create New...