Jump to content
  • 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):

Need To Take Celiac Panel Blood Test


aloberg1

Recommended Posts

aloberg1 Newbie

Good Morning,

I am sure this has been written about before on this website but I just thought I would ask. Forgive me if I am repeating questions that others have recently asked.

I saw my naturopath last night and it was confirmed through an elimination diet that i am sensitive to gluten, dairy and soy. But, on the topic of Celiac, she recommended that I have a full celiac panel blood test to see if I indeed do have it or not. I had a blood test last year for the IgA's and it came back negative.

My questions are: Are there multiple blood tests for celiac? I think if i did have damage to my intestines it would have healed w/in the past year. I have been on a gluten-lite diet for 6 months (cross contamination).

The naturopath said that I should eat just a little bit of gluten each day and then have a big cheat day one-two days before my blood draw. Will this be sufficient? Many people say no, but she was certain that if your blood reacts to something it shouldn't have to take such a long time in order to do so.

I have about 2 weeks before I go in to my doctor to request this testing (and I hope she says yes to it).

Any information or experiences would be so helpful. I am just looking for answers and really feel in my gut

:) that a gluten-free diet is what I need as I have seen such improvement with it recently. I will be going gluten-free after the testing because of my leaky gut, but it's the diagnosis of celiac or not that she wants to know. What is this Enterolab test like?

Does it really matter either way in truth, celiac or gluten intolerant??

Thank you for reading this.


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



Celiac.com Sponsor (A8-M):



happygirl Collaborator

You need to be eating a regular gluten filled (not gluten lite) diet for the tests to be as accurate as possible.

Open Original Shared Link

Print out the above information on the link from Columbia and take it to your doctor for testing. There are five tests involved in the full Celiac panel.

aloberg1 Newbie

Thank you very much for the link!

I did read a few more posts after mine that had very similar questions.

I am sorry for repeating questions on the board.

thank you again.

nora-n Rookie

Hi, I was back on gluten for five weeks and my results were negative, (biopsy only, blood tests were done after 6 months off gluten but with gluten on a very few occations on social gatherings). The funny thing is that symptoms got worse at the six week mark, like I could not feel where my feet were, and there was blood on the toulet papaer again, and I was burning all over (Dermatitis Herpetiformis).

One needs to eat a lot of gluten for the challenge, like 0,3 grams of gluten per kg, that would mean 21 grams if one weighs 70 kg and that would be many slices of bread a day. You have to do some maths to figure it out. By the way, they count 90% of the grain protein content as gluten.

So, how many slices of your bread would that mean a day?

nora

ravenwoodglass Mentor
What is this Enterolab test like?

Enterolab does stool testing for antibodies, which is what they are looking for in the blood tests. They pick up the antibodies from the stool with more accuracy IMHO than the blood tests do. The blood tests have a lot of false negatives, up to 30% and is really only useful if you show positive. You need to be consuming at least 3 slices of bread worth of gluten a day for any chance of the blood testing to show positive while the antibodies can be found in the stool even if you are gluten light or even if you have recently gone gluten free. The stool testing is really easy and does not involve all the little vials that stool testing for food borne illness does.

Does it really matter either way in truth, celiac or gluten intolerant??

No it doesn't. You still need to be strictly gluten free whether they pronounce you intolerant or full blown celiac. Some feel that celiac has an autoimmune component that intolerance doesn't but I am living proof that intolerance without the 'recognized' celiac genes can cause full blown celiac with all the resulting autoimmune issues. If you know gluten is a toxin to you, which you do from the elimination of it, is a valid diagnosis. No one knows your body and what it doesn't want in it better than your body.

Thank you for reading this.

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. - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

    2. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

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

    • Total Members
      134,061
    • Most Online (within 30 mins)
      10,442

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

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...