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

Food sensitivity testing? Worth it?


HilaryM

Recommended Posts

HilaryM Rookie

Hi all, it’s been about 7 months since I was diagnosed and stopped eating gluten. I’m strict and rarely eat anywhere but home but symptoms persist - fatigue, easily upset stomach, etc. one doc said to do food testing to see if there’s anything else I should cut out (dairy probably) but another said good testing is basically useless. Any thoughts? Insurance won’t cover it and it’s expensive so I’m leaning toward no but wonder if I should cut out dairy. Literally makes me want to cry on top of gluten also. Just tired of feeling as fatigued as I would when I was eating gluten (my main symptom). Plus I have pain in one hand that comes and goes and unsure if it’s related? 
 

thanks for any insight! 


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



Celiac.com Sponsor (A8-M):



trents Grand Master
(edited)

I have had food allergy testing done and have mixed feelings about it. First, realize there is more than one method of doing it so you need to look into that. There is skin prick testing and there are blood tests. What is interesting is that you can compare the results from various kinds of testing and they can be significantly different. But there is usually some overlap as well. Typically, there are some false positives that can happen through cross contamination of the antigens used or just the fact that actual symptoms don't match test results. The other issue is that the list of offending foods that accrues from the testing can be quite long and encompass many common everyday foods that are difficult to avoid or difficult/unhealthy to drop from one's diet. I mean you have to eat something to stay alive! The testing will rank the degree of reaction of the different offending foods such as "high", "medium", "low". Focus on the strongest offenders would be one recommendation I have and also pay attention to how your symptoms line up with the test results if you decide to get this done. I would also push the ALCAT food sensitivity test as perhaps the most helpful: 

 

Edited by trents
Beverage Rising Star

I had it done at the time that I was tested for Celiacs (blood testing only). My celiacs tests were super high positive, and all the attention went to that. The super high dairy results got ignored. But recently I inhaled some mold, and I got really sick, couldn't get into my doc for awhile, so I went back and reviewed those old blood test results, thought "oh yeah, the dairy!"  I cut out dairy for about a month waiting for that doc appointment, and lordie, a lot of my sinus issues since the mold exposure reduced dramatically.

On blood tests, they're only going to show anything for foods you are eating. If you aren't eating it, you won't have the antibodies? or whatever it is, in your blood, so an issue won't show up in the tests.  But yeah, the testing can point you in a direction you need to explore for things you are currently eating. 

Without doing the testing, you can research what are the most common issues with people (grains, dairy, alcohol, etc.) and try eliminating one by one for a period of time each to see if you notice any improvements.

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
      127,886
    • Most Online (within 30 mins)
      7,748

    Old Soul Elder
    Newest Member
    Old Soul Elder
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      But HDL is considered to be the "good" cholesterol, right?
    • plumbago
      Since some time between 2010 and 2014, my HDL-C has been going up and you might even say elevated. The last time I could find in my records that my HDL was normal was in 2014 when it was 67. Last week, it was 101, and it’s been 88 and above since about 2015. A significant life event happened in 2010 when I was diagnosed with Celiac disease and in May of that year began a gluten free diet. An informal perusal of a previously posted topic on HDL on this forum shows that a lot of members responding had high normal or high levels of HDL, so it doesn’t seem to be that unusual. But because my HDL numbers have been so high for so long, I am now officially concerned enough that I will probably reach out to a cardiologist who specializes in lipids. I would like to know if I should have a genetic test, as a specific genetic mutation can be one reason for high HDL numbers. I will also ask if he/she thinks a cardiac work up including a coronary artery calcium score should be considered. I think by now most of us are done with the ridiculous good and bad cholesterol labels; the amount of what we don’t know about HDL is quite large. For me my questions include is it a matter of production or an inability to clear HDL, and are the high levels having an effect on my vasculature (or a result of a less than optimal vasculature)? My last TSH level was normal, so it's likely not a thyroid issue. I also take B12 regularly. I’ve read that niacin can cause HDL levels to go up, but B12 is not niacin, and I could find no definitive link between robust B12 supplementation and abnormally high HDL levels. Any input is appreciated! Plumbago
    • Scott Adams
      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
    • Bebee
      I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF.  I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer.  And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not.  Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet.  The only testing I did was a sigmoid scope and Enter Lab but no gene testing.  I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten.  What other options do I have?  Should I do the gene testing?  Maybe through Entero Lab?  Any other tests?  How important is it to have Celiac diagnosed? Thank you! Barb
×
×
  • Create New...