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Weak positive, but potentially no genes?

Kiout23
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Kiout23 Newbie
Kiout23
Posted

Hi all, I'm trying to not worry about this, but I'm getting anxious waiting for the results. 

I've been suffering from low iron and stomach issues for a while now and finally suggested to my GP to test for coeliac. He agreed and the results came back a weak positive. I haven't seen the report, but he mentioned the normal range was 0-20 and my results came back at 21. He's now asked that I test to see if I even have the genes and I'm waiting for those results. 

While waiting, I remembered that I've taken a 23andme test years ago, so I checked my health reports. According to 23andme, I do not carry the variants associated with coeliac disease. 

So, my question is...is it possible that I can return a weak positive for coealic but NOT have the coeliac genes? Could this weak positive be indicative of some other food allergy? 

I am trying my best to wait for the results of the latest blood test, but my anxiety is through the roof! Thanking you all in advance for offering any information or advice you have. :) 

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Scott Adams Grand Master
Scott Adams
Posted

Although this article is older, it still indicates that even though you are very unlikely to have celiac disease if you don't have the genetic markers for it, you can still have gluten sensitivity:

Also, since your 23andMe tests were done there have been more genetic markers linked to celiac disease, so it a newer test may give different results. Let us know how it turns out.

Kiout23 Newbie
Kiout23
Posted
  • Author
5 hours ago, Scott Adams said:

Although this article is older, it still indicates that even though you are very unlikely to have celiac disease if you don't have the genetic markers for it, you can still have gluten sensitivity:

Also, since your 23andMe tests were done there have been more genetic markers linked to celiac disease, so it a newer test may give different results. Let us know how it turns out.

Thanks so much, Scott! I have removed gluten from my diet on and off over the past two years and I always feel better for it. Now, my symptoms have fired up, which prompted me to get tested. I'll definitely keep you posted, I'm hoping to have some sort of answer by next week! Thanks again!!

  • 3 weeks later...
Redhed Rookie
Redhed
Posted

Hi, any results? I'm similar... I had a weak positive (normal 0-14.9, my result was 26). 

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    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies.  Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine.  Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended.  Thiamine supplementation helps calm the mast cells.  Vitamin D helps calm the immune system.  Other B vitamins and minerals are needed to correct the nutritional deficiencies that developed while the villi were damaged and not able to absorb nutrients.  The villi need vitamins and minerals to repair themselves and grow new villi. Focus on eating a nutritional dense, low inflammation diet, like the Autoimmune Protocol Diet, and supplementing to correct dietary deficiencies.  Once your body has the vitamins and minerals needed, the body can begin healing itself.  You can have nutritional deficiencies even if blood tests say you have "normal" blood levels of vitamins.  Blood is a transport system carrying vitamins from the digestive system to organs and tissues.  Vitamins are used inside cells where they cannot be measured.   Please discuss with your doctor and dietician supplementing vitamins and minerals while trying to heal.  
    • trents
      symptoms.

      By trents · Posted

      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and countertops. And what about that toaster you mentioned?
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      Newly Diagnosed

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    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      @Rebeccaj,  When you smell toast or pasta cooking, that means that particles of that food are floating around in the air.  Airborne gluten can then be inhaled and swallowed, meaning the food particles get into your digestive tract.   If you're careful to avoid gluten and are still having symptoms, those symptoms could be caused by vitamin deficiencies.  
    • Rebeccaj
      symptoms.

      By Rebeccaj · Posted

      ok thanks for your advice. But my question was what happens when someone you know in a house is cooking pasta or toast that's flour  Airbourne without eating.?
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