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Igg Elisa Test Question


thezoo17

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thezoo17 Apprentice

Hi all,

I had blood work (Immuno labs) done back in 06 for food allergies and I was told that I was allergic to wheat, eggs, bakers yeast and brewers yeast with wheat being the least allergic. I had terrible trapped gas, foul smelling stool, constipation, foggy headed and felt like I always had the flu.

I am doing my best not to eat these things at all but I still feel feverish with a sore throat most days and foggy headed all day. So now I am questioning the results.

My question is this: On this blood work it indicates that I am allergic to eggs the most, then yeast and wheat being the least, a +1 on a scale of 1 to 4. But when I eat bread, pizza and such is when I feel the worst. But if I eat eggs it doesnt seem to bother me and I am more allergic to eggs than wheat.

I also had the IgG Elisa Test done and it was 15 (negative) and the IgA Elisa and it was 21 ( weak positive).

Doesnt this mean I do not have celiac disease?

Also on this bloodwork they did a tTG tet which is also negative. I am not sure what this is for.

Also, I have a dog that was paralyzed from the waist down and has to be given enemas weekly, he also doesnt have alot of control with his bowels and has accidents, every time he does have an accident I can feel my head and ears feeling up with mucus immediately and feel flu ish. I looked at the ingredients of his dog food and it has wheat gluten in it, could this possibily be connected?

I am just so sick of feeling like do do everyday and I can not seem to pin point exactly what is causing it.

Thanks for listening!

Joyce


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ravenwoodglass Mentor

First are you avoiding all gluten, wheat, rye, barley and oats? Celiac is more than a wheat allergy, in fact it is a different horse althougher. Celiac is an autoimmune respone not an allergy response. It often does not show up at all on allergy testing.

Have you had a celiac panel? This test looks for the antibody response in the blood. This however is not the greatest test for accuracy. Many of us, myself included will show up negative on testing even in the end stage. If I remember correctly the number is about 30% who show up negative no matter how sick they are.

I would try diligently eliminating ALL gluten sources incuding your dogs food. There are some good gluten-free dogs foods out there, I use the Innova Evo line but there are others. And yes cleaning up after a dog who is on a full gluten diet can make you sick, as can his licking you or licking himself and then you pet him. You also may want to switch him for his healths sake. I was surprised how much better some of my older animals have done since I switched them. One kitty who was over 26 lbs and ate until he threw up at least 5 times a day on gluten food and had lots of missing hair is now just as fat but he plays with the other animals now, his fur has grown back, and he no longer vomits multiple times a day. Not having to clean up projectile vomit daily is a big relief to me.

Read as much as you can here, ask any questions you need to, no matter how silly or gross. Take Care and welcome.

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      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?
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