Jump to content

  • 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

I think I have it

Raptorsgal
 Share

Recommended Posts

Raptorsgal Enthusiast
Raptorsgal
Posted

It’s looks like I have it the doctor said . Does anyone know what the Tissue Transglutaminase is mine is high i Google it seem to be click to this disease . 
 

this is A very scary thing for me I already lost alit of weight I’m a vegetarian was trying to be vegan not sure if I can if I’m glutee free too. If there any vegetarian can help me give me advice 

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

Celiac.com Sponsor (A8-M):


trents Grand Master
trents
Posted

Welcome to the forum, Raptorsgal!

The "tissue transglutaminase" is the most common antibody test run by doctors checking for celiac disease. Celiac disease is an autoimmune disorder that causes the body's immune system to attack the villous lining of the small bowel, causing inflammation, when gluten is consumed. Over time, the inflammation damages the villous lining. The villous lining is where essentially all the nutrition in our diet is absorbed. Damage to the villous lining impairs nutrient absorption and over time creates vitamin and mineral deficiencies. The tissue transglutaminase or tTG-IGA, as we usually write it, measures the degree of inflammation in the villous lining.

Your doctor may want to also arrange for another test consisting of an endsocopy and biopsy of the villous lining to confirm the results of the antibody test. You should not cut back on gluten until all testing is complete.

Raptorsgal Enthusiast
Raptorsgal
Posted
  • Author

I’m Cutting back I’m sick of feel this way the tranglutaminse if I tell you the number would you tell me what thumbs think 

Wheatwacked Veteran
Wheatwacked
Posted

Need the number and the range that particular lab uses

Raptorsgal Enthusiast
Raptorsgal
Posted
  • Author

Ok the Transglutaminase is 80.0  u/ml

standard is 4.0 u/ml

 

it seem very high opinion think I got to give gluten up feeling like this sucks 

Wheatwacked Veteran
Wheatwacked
Posted

Until the testing is done you should continue to eat gluten, at least 2 slices of bread a day. You are 20 times over the normal and some countries will diagnose on that. Others like the US require an endoscopy with biopsies, additionally. If you start GFD before it you may not have enough damage for them to find. There may be additional benefits your health care may provide with an official diagnosis, but you don't need a diagnosis to be Gluten Free. Ask your doctor.  Are you thinking vegan for moral reasons, or because you believe you will feel better? There are nutrients it is hard to get enough of without animal foods.

Since Celiac is an autoimmune disease that causes malnutrition. Eating extra vitamins and minerals is a good idea. I found this list a good start: The D is for autoimmune and mood. Raising vitamin D and Thiamine might show the most improvement. The rest effect your energy, brain fog, nerve damage. They may help you feel better while waiting for more tests, but will help start healing.

  • 10,000 IU vitamin D3
  • 500 mg Thiamine (B1)
  • 500 mg Nicotinic Acid (B3)
  • 500 mg Pantothenic Acid (B5)
  • 1000 mcg B12
  • 840 mg Phosphotidylcholine (Choline)
trents Grand Master
trents
Posted
2 hours ago, Raptorsgal said:

Ok the Transglutaminase is 80.0  u/ml

standard is 4.0 u/ml

 

it seem very high opinion think I got to give gluten up feeling like this sucks 

Your tTG-IGA score is not actually that high. It is solidly in the positive range but not alarmingly high by any means. Very recently we had a forum member post a 600 u/ml tTG-IGA. Besides, the size of the number does not equate with the amount of damage that has been done to the small bowel villi because there is also a time factor involved.

Besides weight loss, what symptoms are you experiencing?

I would suggest you first talk to your doctor and see if he wants to do an endoscopy/biopsy to confirm and how far out the scheduling would put that.

By the way, for some reason you entered a post in our "report" section which is used to register complaints against mistreatment on the board or rules violation.

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

Celiac.com Sponsor (A8-M):


Raptorsgal Enthusiast
Raptorsgal
Posted
  • Author

I have an iron issue too I hope I’m writing it in the right section 

Raptorsgal Enthusiast
Raptorsgal
Posted
  • Author

Wheatwack i Try g to change I’m diet been eating g alit if fruits J do have very low iron too does anyone here have iron issue with celiac issues 

trents Grand Master
trents
Posted
2 minutes ago, Raptorsgal said:

Wheatwack i Try g to change I’m diet been eating g alit if fruits J do have very low iron too does anyone here have iron issue with celiac issues 

Anemia is very common among celiacs. The reason is the problem with malabsorption caused by damage to the villi. It is also common among those who are not eating meat since plant-based iron is not as available for absorption as is that found in red meat (hema iron). Also it is very difficult to get enough vitamin B12 on a plant-based diet. B12 is present in only a few fermented bean products. B12 is necessary for the assimilation of iron.

Raptorsgal Enthusiast
Raptorsgal
Posted
  • Author

B12 isn’t low iron very low do you have issues or are you ok . I had an infusion 

Thanks for everyone  input 

trents Grand Master
trents
Posted
(edited)

My iron levels got a little low before my celaic diagnosis but not critically low. I never had to get an infusion. I took iron pills for several years and went gluten free. Now it stays within normal range without iron pills. But, I am a meat eater and get plenty of iron in my diet.

Edited by trents
Raptorsgal Enthusiast
Raptorsgal
Posted
  • Author

If I want to go gluten free for i while is that ok I’m not sure about getting some of the test I have a fear of test.  I’m guess it would be a long wait time 

Raptorsgal Enthusiast
Raptorsgal
Posted
  • Author

I wish I knew more about the symptoms if it the front or back that has the issues or both 

trents Grand Master
trents
Posted
25 minutes ago, Raptorsgal said:

If I want to go gluten free for i while is that ok I’m not sure about getting some of the test I have a fear of test.  I’m guess it would be a long wait time 

What test is it you are afraid of? The blood antibody testing or the endoscopy/biopsy? Or both?

23 minutes ago, Raptorsgal said:

I wish I knew more about the symptoms if it the front or back that has the issues or both 

I'm sorry but that doesn't make sense to me. "Front or back or both"? What do you mean? Is English your first language?

Raptorsgal Enthusiast
Raptorsgal
Posted
  • Author

Yes it is I’m just stressed the biopsy endoscope. I’m. Hoping I won’t have to get it.  Also the wait times are very long 
 

the doctor believe I have it . Sending me to a celiac centre. 😞 not sure when.

I had a blood transglutaminase it was very high 

Raptorsgal Enthusiast
Raptorsgal
Posted
  • Author

Is the transglutaminase is that the blood antibody screening or is that something else 

trents Grand Master
trents
Posted
5 minutes ago, Raptorsgal said:

Is the transglutaminase is that the blood antibody screening or is that something else 

It is a blood antibody screening test. There are other blood antibody tests that can be run to screen for celiac disease but that one is the most popular with physicians.

Raptorsgal Enthusiast
Raptorsgal
Posted
  • Author

I had that done 

Raptorsgal Enthusiast
Raptorsgal
Posted
  • Author

Does anyone know a good book to read about Celiac Disease 

Wheatwacked Veteran
Wheatwacked
Posted

 

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
 Share
Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to EndlessSummer's topic in Food Intolerance & Leaky Gut
      1

      Dizziness after eating green beans?

      Welcome to celiac.com, @EndlessSummer! Do you react to all vegetables or just specific kinds or families of them? What you describe with green beans sounds like it has an anaphylaxis component. Like you, walnuts are a problem for me. They will often give me a scratchy throat so I try to avoid them. Does it matter if the vegies are raw or will-cooked in how...
    2. trents
      - trents commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      4

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

      Welcome to celiac.com, @Sheila G.! Was the blood test you had done designed to check for food allergies/sensitivities in general or are you referring to the blood testing that is done specifically for celiac disease? Have you been diagnosed with celiac disease? You don't say so but just wondering 'cause you are posting on a forum dedicated to that...
    3. EndlessSummer
      - EndlessSummer posted a topic in Food Intolerance & Leaky Gut
      1

      Dizziness after eating green beans?

      I only notice recently every time I eat green beans the roof of my mouth gets slightly itchy and I get extreme dizziness. I get shaky and sweaty and it last for an hour or two before it goes away. I’ve been allergy tested in the past for food allergens only two came back positive (both in the tree-nut family) nothing in the legumes. (I d...
    4. Sheila G.
      - Sheila G. commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      4

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

      I am 65 years old. I started having allergies to certain foods when I got the covid. I started feeling sick from food intake. I got tested with a blood test, and the first thing I was told was to stop eating red meat. Why is that? I'm eating turkey or chicken and get beloted no matter which I eat daily. I stay away from bread and am trying to eat fresh...
    5. ShariW
      - ShariW replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc. For the holidays...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,689
    • Most Online (within 30 mins)
      7,748
    EndlessSummer
    Newest Member
    EndlessSummer
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Dizziness after eating green beans?

      By trents · Posted

      Welcome to celiac.com, @EndlessSummer! Do you react to all vegetables or just specific kinds or families of them? What you describe with green beans sounds like it has an anaphylaxis component. Like you, walnuts are a problem for me. They will often give me a scratchy throat so I try to avoid them. Does it matter if the vegies are raw or will-cooked in how you react to them?
    • EndlessSummer
      Dizziness after eating green beans?

      By EndlessSummer · Posted

      I only notice recently every time I eat green beans the roof of my mouth gets slightly itchy and I get extreme dizziness.     I get shaky and sweaty and it last for an hour or two before it goes away. I’ve been allergy tested in the past for food allergens only two came back positive (both in the tree-nut family) nothing in the legumes.   (I do have a celiac disease diagnosis, the reason I was food allergy tested was because I ate a walnut and my lips swelled up)  I decided to test this out to be sure so I ate a couple of cooked green beans last night within 15 minutes I was spinning, my shirt drenched in sweat. My heart racing.   I’m not sure what this is, I do have issues with others vegetables  as my stomach doesn’t seem to tolerate them. Even when they’re cooked I just can’t digest them but they never made me as dizzy and sweaty as the green beans.    anyone else experience this?
    • ShariW
      My journey is it gluten or fiber?

      By ShariW · Posted

      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
      My journey is it gluten or fiber?

      By Scott Adams · Posted

      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
      Today Dec15 2025

      By Scott Adams · Posted

      thanks for sharing!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.