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pumpkin

Question(s) About Lab Results

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I just received a copy of my lab results and I'm not sure if I'm reading them correctly. Any help / comments / or suggestions on interpretation is greatly appreaciated.

On the IGG the number is 22 H

On the IGA the number is > 100 H

On the Endomysial AB (IGA) screen it says Positive

My biopsy was positive.

I know I have celiac even without the lab results b/c once I went gluten free I felt like a human being again. I just want to understand what the numbers mean. I'm sure I'm correct in assuming that a person isn't a little bit gluten intolerant, you either are or you aren't.

My other concern is increased sensitivity to minute amounts of gluten after being gluten free. It appears from what I have been reading on this site that people tend to become more sensitive to smaller amounts. Is this correct?

I thought I had this all figured out but now I am beginning to think I have been in shock and now reality has set in and I want even more information!

Thank you all who respond for any information and words of wisdom you have to share.

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Guest nini

your numbers look pretty darn elevated to me...

a lot of people do seem to become more sensitive the longer they are gluten-free... more sensitive to gluten, more senstive to other things like dairy, nitrates/nitrites, soy, msg, on and on...

stick with a diet of whole organic foods that are naturally gluten free and you will have your best chances of success. don't go out and spend a ton of money on gluten free replacements. there are a lot of foods that are naturally gluten free, and healthy!

once you are feeling tremendously better, then you can start to add in some of the replacement foods like gluten-free breads, crackers, donuts, bagels, things like that.

if you would like me to e-mail you my newbie survival kit (it's a very large zip file) please e-mail me at nisla@comcast.net

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your numbers look pretty darn elevated to me...

a lot of people do seem to become more sensitive the longer they are gluten-free... more sensitive to gluten, more senstive to other things like dairy, nitrates/nitrites, soy, msg, on and on...

stick with a diet of whole organic foods that are naturally gluten free and you will have your best chances of success. don't go out and spend a ton of money on gluten free replacements. there are a lot of foods that are naturally gluten free, and healthy!

once you are feeling tremendously better, then you can start to add in some of the replacement foods like gluten-free breads, crackers, donuts, bagels, things like that.

if you would like me to e-mail you my newbie survival kit (it's a very large zip file) please e-mail me at nisla@comcast.net

Thanks for the advice, I can use every bit I can get! I've had the dairy issue my entire life so it wouldn't surprise me if I am never able to handle that. Interestingly I've been craving fruit, which I find strange since I've never been a huge fruit eater. I'll take it though with no complaints.

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