What should I do with these test results?

[Jack Common]

19 hours ago, knitty kitty said:

@Jack Common,

You could do a DNA test to see if you have any of the known genes for Celiac Disease.  If you don't have any genes for celiac disease, look to another source for your health problems.  If you do have celiac disease genes and have improvement on the gluten free diet, you probably have active Celiac.  Further testing would be beneficial.

Keep in mind that different gluten containing breads have different amounts of gluten.  Think thick chewy pizza crust and artisan breads, and whole wheat breads for the gluten challenge.  Cookies and pastries do not contain as much gluten.  

Since your blood tests were inconclusive, continuing with the gluten challenge may be needed to provoke a stronger autoimmune reaction sufficient for antibodies to get into the blood stream.  

 

 

I haven't seen any information there are other genes which trents wrote but what if I spend money to do this test and the results show I have these genes. It will mean nothing. I can have these genes and not have celiac disease if I know it right.

Because biopsy is not available, unfortunately, the most reliable methods are blood tests, in my opinion. So I'm gonna eat gluten for another two months and then do the test again. It will be 12 weeks eating food with gluten so some symptoms might appear. Now, I don't have any except fogginess but I'm a software developer so it could be normal for me.

Talking about how much food containing gluten to eat, I'm eating 6 slices of wheat bread per day (each slice weighs around 35 grams). I think it's much more than other people eat doing a gluten challenge.

Before a gluten free diet I had symptoms like some food intolerance, diarrhea, bloating, belching. However, I also had giardiasis and after treating it I started a gluten free diet so it's unclear whether I had this symptoms because of eliminating gluten or this parasite. The symptoms for both are very similar. So I think it was this parasite because two years ago and before I didn't have these symptoms and I always ate gluten freely.

Am I thinking okay or should I consider/do something else?

I appreciate any suggestions.

[trents]

Sounds like a good plan, Jack.

Correct about the genes. About 40% of the general population possess the genetic potential to develop celiac disease but only about 1% of the general population actually develops celiac disease. So, genetic testing is used as a rule out measure.

[knitty kitty]

@Jack Common,

It's possible that your antibiotic for giardiasis has caused thiamine deficiency.  

https://hormonesmatter.com/metronidazole-toxicity-thiamine-deficiency-wernickes-encephalopathy/

And...

Thiamine and benfotiamine: Focus on their therapeutic potential

https://pmc.ncbi.nlm.nih.gov/articles/PMC10682628/

For clarification, the weight of your slice of bread is not equal to the amount of gluten in it.  

Gluten helps form those big holes in breads, so breads like thick chewy pizza crust and artisan breads contain more gluten than cakes and cookies.  

Edited December 28, 2024 by knitty kitty
Typo correction