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

Results Are In


justme

Recommended Posts

justme Enthusiast

i called up to get my results and i tested positve for gluten.. number was 81.9 is that high or low? they also did another test.. i am not doctor... it was endo-something and it was less than 1:10? can anyone explain to me what this means?


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



Celiac.com Sponsor (A8-M):



eKatherine Apprentice
i called up to get my results and i tested positve for gluten.. number was 81.9 is that high or low? they also did another test.. i am not doctor... it was endo-something and it was less than 1:10? can anyone explain to me what this means?

You should ask for a copy of the test results.

queenofhearts Explorer

What it REALLY means, though, is Welcome to Gluten-Free Land!

You should send off for Nini's Newbie list if you haven't already:

Open Original Shared Link

You'll find lots of info here in the site index too, & of course you can ask us for help.

You can look forward to feeling healthy!

Leah

justme Enthusiast
You should ask for a copy of the test results.

ok i have a copy.. none of it really makes sense to me buuut...

gliadin IgG Ab - 81.9 h reference range <45

gliadin IgA Ab - 11.5 reference range <45

endomysial IgA autoabs - <1:10 reference range < 1:10

everything else they ran came back normal.. except:

Differential EOS - 6H reference range 0-5 I have no idea what this means it has to do with blood count I think

Comprehensive metabolic panel:

glucose- 67L reference range 70-100

if anyone can make some sense of any of this.. I would greatly appreciate it

Jestgar Rising Star

From labtest online: Open Original Shared Link

Eosinophil

White blood cell readily stained with eosin. Eosinophils, normally about 1-3% of the total white blood cell count, are believed to function in allergic responses and in resisting some infections.

ok i have a copy.. none of it really makes sense to me buuut...

gliadin IgG Ab - 81.9 h reference range <45

gliadin IgA Ab - 11.5 reference range <45

endomysial IgA autoabs - <1:10 reference range < 1:10

everything else they ran came back normal.. except:

Differential EOS - 6H reference range 0-5 I have no idea what this means it has to do with blood count I think

Comprehensive metabolic panel:

glucose- 67L reference range 70-100

if anyone can make some sense of any of this.. I would greatly appreciate it

You have antibodies to gliadin, so it's getting into your bloodstream (probably celiac).

Your IgA antibodies aren't positive, but you didn't give a total IgA number so you might be deficient.

Your Eos are a little off, but I don't think that's an issue. I think it varies a bit from person to person and over time.

Someone else will have to answer the glucose part, I don't know if it's significant or just a little off.

Archived

This topic is now archived and is closed to further replies.

  • 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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.