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My Test Results

artsygal

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artsygal Newbie
artsygal
Posted

Hi Everyone!

I posted a few weeks ago about the possibility that I may have celiac disease. I have all kinds of symptoms such as fatigue, dizziness ocassionally, puffy stomache after eating pasta's and breads, I also have LS which is an autoimmune disorder, etc. I had blood test drawn for celiac disease and for food sensitivities. These are the results. They are interesting and different than I thought.

Celiac Test came back negative

Reticulocyte count .8 normal is .5-1.5

Amsolute Reticulocyte C is 35 thousand

Immature Reticulocyte F is .09

Immunoglobulin A is 231 normal is 64-450

Gliadin ABS-IGG is 4.6

Gliadin ABS - IGA is 3.8

Endomysial Antibodies is Negative

(So, not sure what these numbers are but the doc said it was negative)

Food Sensitivities Test

Extreemly sensitive to

- Brewer's Yeast

- cherry, clam, egg yolk, garlic, hops, lamb, mushroom, rye, soybean, sweet potatoe, thyme,

Moderately sensitive to

- asparagus, avacado, baker's yeast, cane sugar, codfish, goat's milk, lemon, pork, walnuts, white potatoe,

Mildly sensitive to

- almond, barley, cinnamon, cranberry, date, halibut, lime, sesame, wheat

No reaction to candida albicans, gluten, casein

So, these are my results. I guess it's kind of surprising to me. I know I feel better if I eat rice pasta etc. but maybe it was not the gluten but the yeast. Has anyone ever gotten one of these food sensitivites test? Do you think they are accurate? Should I really try to stay away from these foods? I eat eggs all the time and dont seem to have symptoms, yet it says im highly reactive to them? I know beer upsets my stomache but the brewers yeast would explain that. Maybe I should just try going yeast free. I guess its pita pockets for me:) I should also find a yeast sensitivities forum or food sensitivities. So, good news, not gluten intollerant, bad news, yeast is a problem! :)

Thanks everyone!

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AndreaB Contributor
AndreaB
Posted

From what my doctor told me you will want to cut out all intolernace foods for 3 weeks then add them back in one at a time, a week apart. Keep a food journal to note reactions. I'm assuming you had IgG tested, was it something else? If it is IgG you will want to do that....don't know about other tests.

If it is IgG then you determine whether the reactions are worth continuing with the food. They also suggest not eating it very frequently if it does cause reactions, so it can be minimized.

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