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

Enterolab Results Are In!

mythreesuns

Recommended Posts

mythreesuns Contributor
mythreesuns
Posted

I sent them my stool and tissue samples exactly two weeks ago, and they just posted my results on their website. VERY impressed with their speed!

Anyway, this is what it says:

Fecal Antigliadin IgA 14

Fecal Antitissue Transglutaminase IgA 10

Quantitative Microscopic Fecal Fat Score 100

Fecal Anti Saccharomyces cerevisiae IgA 7

Fecal Anti Ovalbumin IgA antibody 10

Fecal Anti Soy IgA 11

HLA-DQB1, Allele 1 0201

HLA-DQB1, Allele 2 0501

Serologic equivalent HLA DQ 2,1 (Subtype 2,5)

And the analysis:

I am gluten, egg, and soy intolerant.

I have no signs of malabsorption (was gluten free for 6 wks prior to sample).

I have one celiac gene and one gluten-sensitivity gene. ALL of my kids will have at least one of these genes.

VINDICATION!!!!!!!!!! lol B)

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

Celiac.com Sponsor (A8-M):


VydorScope Proficient
VydorScope
Posted

Glad you got your answer! :D

happygirl Collaborator
happygirl
Posted

Toni,

That is great news! I know you have been searching for answers and hopefully this will be your answer, or lead you on your journey!

Congratulations...let us know if we can help. I have multiple (and, still unknown, intolerances), and have found lots of good foods ... that I can now not eat. Let me know if you need some suggestions. PM if you need anything!

YAY!

Laura

mythreesuns Contributor
mythreesuns
Posted
  • Author
Congratulations...let us know if we can help. I have multiple (and, still unknown, intolerances), and have found lots of good foods ... that I can now not eat.

Thanks so much!

I don't plan on being too militant about the eggs. I was eating 1-2 eggs a day at the time of the test, so I don't think the eggs will be much of a factor as long as I don't eat them all the time anymore. Is that true or are they just like milk and gluten?

I've already cut out soy milk and products made mainly out of soy because I already suspected soy contributed to my continuing diarrhea. Do you think that's enough, or do I need to eliminate "hidden" soy like I did gluten?

VydorScope Proficient
VydorScope
Posted

You need to get to a safe base. Complete cut out everything your haveing issues with, give that time so that you KNWO what healthy feels like, then you can try a little of ONE thing and see how that goes. Over itme you will figure out the right blance for you.

happygirl Collaborator
happygirl
Posted

Toni,

That is really a personal decision. I wish I had a better answer. My first thought is, even if you aren't having a reaction, you technically don't know what is happening to your body.

On the other hand, there are other approaches:

Take out ALL soy, eggs, casein, gluten (and any other known allergens). Yes, even the little tiny ones. See how you feel. Then, you can always add things back in and see what happens. But, that brings me back to my first point.

For me, personally....

I needed to get better. I was sick and tired of my health slowly fading away. Now, I haven't found all the answers, but for me, if I know that eating these things are not good for me, then I shouldn't. I am extremely extremely careful. I have no one to blame but myself if I eat a little bit of soy or a few eggs and then get sick. To me, its not worth it. But, that is my personal opinion, based on my symptoms, my health, my outlook.

Plus, you might have other food intolerances. Dr. Fine's test doesn't cover the whole gamut, yet....

Hope this gives you something to think about.

Ursa Major Collaborator
Ursa Major
Posted

Toni, you're having fibromyalgia symptoms, including joint pain. Eggs cause terrible joint pain for me, more so than gastrointestinal problems. Now, I think that maybe it's the egg WHITES that are the biggest problem, not the yolk. So, it is possible you might be able to have egg yolk again some time, who knows.

After eliminating eggs, soy and gluten completely from your diet (and yes, even hidden sources) for at least six months, you can try an egg one day, to see what happens. I did that, and I realized they were a huge problem. Since your Enterolab result is very clear on the eggs, you may never be able to have them again. The same goes for soy and gluten.

So, face the facts, be angry about the eggs for a few days if you must :ph34r: , and get on with your life. I hope that you will feel better soon, and I'm very glad that you were proven right by Enterolab, that must feel good.

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

Celiac.com Sponsor (A8-M):


AndreaB Contributor
AndreaB
Posted

Toni,

You need to be gluten free for life, obviously. Personally, I would be soy free for life, since it damages the intestines also.

My allergy doctor I see believes in getting the body to forget the intolerance. You would need to cut out all traces of whatever you need to eliminate for at least 2 weeks....I suggest 2-6 months. Then add one food item per week to see if you have a reaction. You will need to remove all traces of eggs to try to get your body to forget them. The same would go for soy, all traces for that time period than you may not need to worry about soy oil, soy lecithin. I personally am not going to eat anything soy again, but that is your own decision to make.

What about dairy, wasn't that included?

CarlaB Enthusiast
CarlaB
Posted

I think you'd do better to cut out all you're intolerant to for a couple months. When you're feeling better, add them back in. I've cut out corn and soy even though I wasn't tested for them just because I know a lot of people have trouble with them. It seemed that my number of intolerances was increasing. But once I get this leaky gut healed, I plan on adding back soy and corn, on a rotation basis. I think a very basic diet really aids in healing faster.

mythreesuns Contributor
mythreesuns
Posted
  • Author

Oh, all right! [pouting] <_<

Obviously, you guys are right, so I'll try to cut out EVERYTHING for a while and see what happens.

As for the casein, I knew on my own I was intolerant to that. The test wasn't included in my EnteroLab panel, because I just ordered the stool tests and the egg/yeast/soy test, and they included the gene swabs by mistake. I paid for that separately because I decided that I wanted the gene test after all.

So, because I didn't buy the whole shebang at once I didn't get the milk test thrown in for free.

Ey, yiy, yiy, soy is in everything that gluten isn't! LOL Maybe I'll stick to whole foods for a while. :blink:

CarlaB Enthusiast
CarlaB
Posted
Maybe I'll stick to whole foods for a while. :blink:

That's what I'm doing :blink: The good thing is, I'm feeling much, much, much better!!! :D I will always from here on out see processed food differently -- it's an indulgence, not an every day treat!

AndreaB Contributor
AndreaB
Posted

Toni,

Yes. If it doesn't have gluten, it has soy. If it doesn't have soy it has dairy. If it doesn't have dairy it has corn. Those 4 things are in practically everything!

happygirl Collaborator
happygirl
Posted

Holy cow, Andrea, if that isn't my life......... :D

mythreesuns Contributor
mythreesuns
Posted
  • Author

Ursula--how on earth did I end up with a duplicate post!? LOL

AndreaB Contributor
AndreaB
Posted
Holy cow, Andrea, if that isn't my life......... :D

Laura,

Are eggs in everything too.....probably.

ravenwoodglass Mentor
ravenwoodglass
Posted

I am so glad you know at last. I agree with the others that you should knock everything out for at least 6 months. You've gotten some great advice on testing stuff at a later time so I won't duplicate. I know I feel best eating meat, veggies, fruit, nuts without much else but it can be hard to do. With so many of us having to deal with this sort of thing I am so thankful at least we have a place to come and get recipes, support and advice. I hope you get relief from your fibro and the other stuff soon.

Archived

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

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. RMJ
      - RMJ replied to Xravith's topic in Introduce Yourself / Share Stuff
      1

      Do Gluten Enzymes actually work?

      If you successfully digest gluten with enzyme supplements so it won’t give you side effects, your challenge won’t be worthwhile because the digested fragments of gluten also won’t stimulate antibody production or cause intestinal damage.
    2. FannyRD
      - FannyRD replied to FannyRD's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free phosphate binders for dialysis patients

      Thanks for the resource! I will check it out!
    3. Scott Adams
      - Scott Adams replied to FannyRD's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free phosphate binders for dialysis patients

      You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance"...
    4. Scott Adams
      - Scott Adams replied to Cecile's topic in Related Issues & Disorders
      2

      Symptoms

      Living with celiac disease can be especially hard when you’re in a smaller town and don’t have many people around who truly understand it, so you’re definitely not alone in feeling this way. Ongoing fatigue, joint pain, and headaches are unfortunately common in people with celiac disease, even years after diagnosis, and they aren’t always caused by gluten ...
    5. trents
      - trents replied to Cecile's topic in Related Issues & Disorders
      2

      Symptoms

      Welcome to the celiac.com community, @Cecile! It is common for those with celiac disease to develop sensitivity/intolerance to non-gluten containing foods. There is a high incidence of this with particularly with regard to dairy products and oats but soy, eggs and corn are also fairy common offenders. Like you eggs give me problems depending on...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,180
    • Most Online (within 30 mins)
      7,748
    Eldret419
    Newest Member
    Eldret419
    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

    • RMJ
      Do Gluten Enzymes actually work?

      By RMJ · Posted

      If you successfully digest gluten with enzyme supplements so it won’t give you side effects, your challenge won’t be worthwhile because the digested fragments of gluten also won’t stimulate antibody production or cause intestinal damage.  
    • FannyRD
      Gluten free phosphate binders for dialysis patients

      By FannyRD · Posted

      Thanks for the resource! I will check it out!
    • Scott Adams
      Gluten free phosphate binders for dialysis patients

      By Scott Adams · Posted

      You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Symptoms

      By Scott Adams · Posted

      Living with celiac disease can be especially hard when you’re in a smaller town and don’t have many people around who truly understand it, so you’re definitely not alone in feeling this way. Ongoing fatigue, joint pain, and headaches are unfortunately common in people with celiac disease, even years after diagnosis, and they aren’t always caused by gluten exposure alone. Many people find that issues like low iron, low vitamin D, thyroid problems, other autoimmune conditions, or lingering inflammation can contribute to that deep exhaustion, so it’s reasonable to push your doctor for more thorough blood work beyond just vitamin B. As for eggs, it’s also not unusual for people with celiac disease to develop additional food intolerances over time; tolerating eggs as an ingredient but not on their own can point to sensitivity to the proteins when they’re concentrated. Some people do better avoiding eggs for a while, then carefully testing them again later. Most importantly, trust your body—if something consistently makes you feel awful, it’s okay to avoid it even if it’s technically “allowed.” Many of us have had to advocate hard for ourselves medically, and connecting with other people with celiac disease, even online, can make a huge difference in feeling supported and less isolated.
    • trents
      Symptoms

      By trents · Posted

      Welcome to the celiac.com community, @Cecile! It is common for those with celiac disease to develop sensitivity/intolerance to non-gluten containing foods. There is a high incidence of this with particularly with regard to dairy products and oats but soy, eggs and corn are also fairy common offenders. Like you eggs give me problems depending on how they are cooked. I don't do well with them when fried or scrambled but they don't give me an issue when included in baked and cooked food dishes or when poached. I have done some research on this strange phenomenon and it seems that when eggs are cooked with water, there is a hydrolysis process that occurs which alters the egg protein such that it does not trigger the sensitivity/intolerance reaction. Same thing happens when eggs are included in baked goods or other cooked dishes since those recipes provide moisture.  So, let me encourage you to try poaching your eggs when you have them for breakfast. You can buy inexpensive egg poacher devices that make this easy in the microwave. For instance:  https://www.amazon.com/Poacher-Microwave-Nonstick-Specialty-Cookware/dp/B0D72VLFJR/ Crack the eggs into the cups of the poacher and then "spritz" some water on top of them after getting your fingers wet under the faucet. About 1/4 teaspoon on each side seems to work. Sprinkle some salt and pepper on top and then snap the poacher shut. I find that with a 1000 watt microwave, cooking for about 2 minutes or slightly more is about right. I give them about 130 seconds. Fatigue and joint pain are well-established health problems related to celiac disease.  Are you diligent to eat gluten-free? Have you been checked recently for vitamin and mineral deficiencies? Especially iron stores, B12 and D3. Have you had your thyroid enzyme levels checked? Are you taking any vitamin and mineral supplements? If not, you probably should be. Celiac disease is also a nutrient deficiency disease because it reduces the efficiency of nutrient absorption by the small bowel. We routinely recommend celiacs to supplement with a high potency B-complex vitamin, D3, Magnesium glycinate (the "glycinate" is important) and Zinc. Make sure all supplements are gluten-free. Finally, don't rule out other medical problems that may or may be associated with your celiac disease. We celiacs often focus on our celaic disease and assume it is the reason for all other ailments and it may not be. What about chronic fatigue syndrome for instance?
×
×
  • 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.