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

My 3yr old's 690 IgA Result


Kifaya

Recommended Posts

trents Grand Master

I think La Choy brand soy sauce is wheat free.


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



Celiac.com Sponsor (A8-M):



RMJ Mentor

Are the oats you are using labeled as gluten free oats?  If not grown carefully or processed carefully they can be contaminated with wheat.

Kate333 Rising Star

Hi again Kifaya.  Thanks for your update. 

I think GFinDC's earlier recommendation to stop feeding her oats is a good one.   Not sure if Australian gluten-free regulations and food inspection practices are stronger there than here in the US, but here oats (even if labeled gluten-free) are often and easily cross-contaminated with gluten during harvesting/processing, esp. if a big food company uses the same facilities to harvest, process, and package wheat products like bread.   Nuts are also high risk for gluten exposure.  Also a good idea to avoid any spicy foods and dairy, at least for awhile to give her sensitive gut/system time to heal and more quickly return to a gluten antibody blood test reading closer to normal.  And, remember, it's not enough to merely reduce her gluten consumption; she needs to completely avoid it.

I wish you/your family quick healing, happy holidays and new year!

Kate333 Rising Star
4 hours ago, Scott Adams said:

I just want to (defensively!) add that our board is a great place to gather knowledge, we also summarize all of the latest research and other general interest info into articles, and after one gains more knowledge helping others is a great way to: 1) Use your new knowledge; and 2) Help you feel better during this covid times. After all, it's hard to do the usual things you might normally do to contribute and help others. I guess that's why I've been doing this for 25 years now!

Hi Scott.  Point taken.  But, speaking as a relative gluten-free "newbie" here, it is so easy to become overwhelmed and even frightened (esp. when first diagnosed) by the huge amount of information, data, research available on the internet, even info. well-summarized on the best websites (like yours).  Also, data and research studies are often preliminary or limited and/or can even have findings that conflict with each other.  That makes it all more confusing...

And as Ivana said so eloquently, sometimes we just need a break from reading about sickness (esp. the internet, blogs, TV news) to try to relax and remind ourselves that we--and our lives--are so much more than the sum of our illnesses, problems, and worries...:-).   

Kifaya Newbie
53 minutes ago, RMJ said:

Are the oats you are using labeled as gluten free oats?  If not grown carefully or processed carefully they can be contaminated with wheat.

Probably not! I could switch to better oats. If I remove them all the other breakfast options seem inferior! Do you trust the gluten free cereals more? She is very unhappy right now so I must have slipped up somewhere in the last few days 😂

trents Grand Master
(edited)

Look for the logo "Certified Gluten Free" when you have a choice. "Certified" would have been tested for sure. I see a lot of stuff on Amazon that is labeled "Naturally Gluten Free" and I'm suspicious of it as that would not seem to preclude cross contamination. 

I purchase a lot of "gluten free" products from Bob's Red Mill and even though not "Certified Gluten Free" I know that Bob's gluten free offerings are produced in a dedicated gluten free facility. I can't say that for everything in the stores labeled "gluten free" as opposed to "Certified Gluten Free". I also know that Bob's Red Mill does their own testing. So, what I am getting at is that it might be smart to contact these companies that make gluten free foods that you use and ask some questions.

Edited by trents
RMJ Mentor
26 minutes ago, Kifaya said:

Probably not! I could switch to better oats. If I remove them all the other breakfast options seem inferior! Do you trust the gluten free cereals more? She is very unhappy right now so I must have slipped up somewhere in the last few days 😂

There are two issues:

  • What cereal to trust to be gluten free
  • Does patient react to oats

I personally have to use certified gluten free products to keep my antibody levels in the normal range. I sometimes eat Nature’s Path gluten free corn flakes which are certified gluten free although made on shared equipment.

I went without oats until my antibody levels were normal.  Then my doctor said I could eat gluten free oats for six months after which time the antibody levels were retested and were still normal.  About 10% of people with celiac react even to pure, gluten free oats.


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



Celiac.com Sponsor (A8-M):



trents Grand Master

A delicious alternative IMO to oatmeal is buckwheat. It is also packed with nutrition. Takes about 10 minutes to cook. It is not related to wheat or any other cereal grain. It is actually the seeds of a plant related to rhubarb.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,330
    • Most Online (within 30 mins)
      7,748

    TamSta214
    Newest Member
    TamSta214
    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

    • somethinglikeolivia
      Responding to both of your replies: thank you so much!! That makes a lot of sense and helps me feel better about it - I really appreciate the clarification and recommendations. You guys have been very helpful and this site is a gift. Thanks again! 
    • trents
      I think giving attention to the main sources of exposure such as direct consumption of gluten and gross cross contamination with reasonable attention to handwashing and thorough counter top cleaning and dishwashing should cover cross contamination issues. The biggest precautions would be eating in restaurants and at other's homes. Don't get paranoia over it and don't make trouble where there is none. As far a what you communicate with your physicians, just tell them what you know. Strongly positive antibody tests, negative biopsy, positive symptoms when consuming gluten with clearing of symptoms when gluten free.  
    • trents
      Occasionally we do see anomalies where celiac antibody tests are positive but biopsies are negative, and even visa versa. Sometimes, damage to the small bowel lining is patchy and unless numerous samples are taken from various areas, the damage can be missed. So, there's that issue as well. I think in your situation, the tell-tale indicator is the difference in symptoms between when you were off gluten and when you were consuming it.   
    • somethinglikeolivia
      Okay, that makes sense - so based off of the 90% odds that it is positive, it’s worth switching to fully gluten-free? How strict do I need to be with cross-contamination, handling, etc. Is it something that can go by feel, for instance if I feel okay making my family sandwiches and handling the bread as opposed to eating it, or is it something that is causing silent damage even if I feel fine? Also, do I make it clear to my rheumatologist and other medical providers that I am celiac? Or will they veto that due to negative endoscopy? Thanks again for the help!
    • Scott Adams
      If you look at the article that I shared you will notice that "The test is estimated to have a sensitivity of approximately 90%, which means that it correctly identifies 90% of people with celiac disease. It also has a high specificity of around 95%, which means that it correctly identifies 95% of people who do not have celiac disease," so your results indicate that you very likely have celiac disease, especially if you also have symptoms while eating gluten that go away when you stop eating it (although many celiacs don't have obvious symptoms).
×
×
  • Create New...