Celiac Disease Versus Sensitivity, Casein, And Vegetarian Resources

[TardyTurtle]

Hi Everyone,

I am so glad for this web site and community. I have been fatigued for years now and I am so hopeful that my health will improve soon.

I just received my lab results (enterolab) two days ago confirming active dietary gluten sensitivity, autoimmune reaction to transglutaminase, elevated anti-casein (cow's milk) IgA antibody, and two copies of a gene that predisposes to gluten sensitivity (HLA-DQ 3,1 (Subtype 7,6)) However, do not possess the main HLA-DQB1 genes predisposing to celiac sprue.

I haven't been able to stop thinking about what this confirmation means for me. I have an appt with my doc in a couple weeks, and my mind is swimming. I would really appreciate any help in addressing my questions (my apologies if these are answered somewhere else on the site - if you aware aware please re-direct me

First - Do my results indicate Celiac disease - or is that only diagnosed after a positive biopsy? Is there benefit to having this done?

Should I give up ALL dairy including cheese?

Any advice/resources for a vegetarian, gluten, and caesin free, and low soy diet? I need to reduce soy also because I learned it can worsen my hypothyroidism.

Thanks so much!

[RiceGuy]

The test results do sound like Celiac, but some people want to get all the tests they can, just for their peace of mind. Often though, a positive response to the gluten-free diet is far more convincing, especially given the unreliability of the tests. So no matter how lab results look, trying the diet is always a good idea.

All cheese made from dairy contains casein AFAIK, so you'd need to avoid that. Some members however, have expressed that they can eat goat cheese without difficulty, in varying amounts.

You'll find many members can help with meal ideas. Often the suggestion to those new to the gluten-free diet is to keep it simple at first. Fresh veggies, fruits, etc. Add more things as you go. Beans, lentils, nuts, seeds, and whole grains are very good sources of dense nutrients, including protein and fiber. Dark leafy greens are always good too, as long as you're not allergic.

Some grains to consider are buckwheat (not related to wheat, and not actually a grain), amaranth, millet, sorghum, t'eff, quinoa, and of course brown rice. Roasted buckwheat has a nicer flavor than the raw, and is usually called Kasha. It works well as a hot cereal too. Amaranth cooks up like grits or cream of rice IMO, and just 1/4 cup has the protein of a whole egg.

Welcome to the board!

[TardyTurtle]

Thanks so much, Rice Guy, for the warm welcome and suggestions. I found some great gluten free stuff - buckwheat, rice pasta, beans, and of course nuts, seeds, veggies, fruits, etc. at whole foods. I am finding the Amy's frozen gluten free meals to be especially helpful at this point.