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Would You Call This Celiac?

delicatefade

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delicatefade Newbie
delicatefade
Posted

So basically my eczema has been getting worse and worse, so I decided to go see a Naturopath. She suggested that I do a blood allergy test. So, I did the blood test, which was sent to Meridian Valley Laboratory. My results came back last Thursday, and I was completely SHOCKED by what I saw!

Here's the list:

Dairy (this was an extreme reaction, off the charts) - this includes goat's milk too

Eggs

Gliadin

Gluten

Rye

Wheat

Pineapple (WHAT!!!!)

Flaxseed

Spelt

Triticale

Paprika

So, my ND never mentioned the word Celiac, yet every time I try to do a search for gluten free online, I end up at Celiac sites.

Anyway, yesterday was my first day officially eliminating all of the above foods. I pretty much cried and moped about all day. This is going to be hard work, and I'm just so scared that this is permanent. I will be eliminating for at least a month, and then trying to add them back, one by one.

What do you all think? Should I be worried about Celiac, or is it possible to just have all these allergies totally unrelated to Celiac?

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YoloGx Rookie
YoloGx
Posted

Sorry this is celiac pure and simple with leaky gut syndrome as a byproduct--thus the increase in "allergies". You need to not use old cutting boards and wooden bowls etc. as well as iron skillets etc. that absorb and give off gluten in use. You also need to wash your kitchen, pot holders etc. Also vitamins, shampoos and lotions etc. etc. Caramel coloring is made from barley etc. etc. There are lists here about these hidden glutens here on celiac.com. Its worth it even if a real bother at first. You will end up feeling so very much better, believe me!

Welcome to the Board by the way!

Bea

delicatefade Newbie
delicatefade
Posted
  • Author

Awe, I was hoping not to hear that :( But thanks for the welcome... I'm sure I'll become a regular here :)

Ursa Major Collaborator
Ursa Major
Posted

Well, most of those are covered by a gluten-free diet. Gliadin, gluten, wheat, rye, spelt and triticale all indicate celiac disease. Gliadin and gluten are the parts of the grain that make us sick, spelt is one kind of wheat, and triticale is a wheat/rye hybrid. The only other gluten grain not on the list is barley.

On top of that is eggs, dairy, pineapple, flaxseed and paprika.

Be sure you pay attention to possible reactions to tomatoes and potatoes and peppers, as paprika is a pepper and part of the nightshade family.

Make sure you buy a new toaster if you will be eating gluten-free bread. Most of it isn't edible unless you toast it.

You can try adding dairy, egg, paprika and pineapple back into your diet after a while. If you try adding gluten products back in, you will likely get a nasty surprise. It isn't likely that you will EVER be able to eat those again. Because if you have celiac disease, it is life long.

delicatefade Newbie
delicatefade
Posted
  • Author

Is there no possible way that I can have a gluten allergy without having Celiac?

neesee Apprentice
neesee
Posted

You've been tested for allergies, not celiac. You need to go to your family Dr. and ask for a celiac panel.

neesee

YoloGx Rookie
YoloGx
Posted

It is very possible to be very allergic to gluten and not have celiac. It is a little easier to live with though in many ways its pretty much the same. The difference I think is that you react less to trace amounts of gluten. Let's hope you are that lucky. Sounds like your doctors should be able to do some tests for you to determine what is what. Part of the test too will be simply re-introducing the gluten and see what happens later on...Dangerous but necessary it seems. Life itself may present some of these "opportunities" to you in the way of trace amounts if nothing else. Once your intestines heal often one reacts a little less violently, however if you keep eating the gluten it gets bad again and/or causes degenerative diseases. Its why the Merk manual calls its effects Insidious.

Bea

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jerseyangel Proficient
jerseyangel
Posted
So basically my eczema has been getting worse and worse, so I decided to go see a Naturopath. She suggested that I do a blood allergy test. So, I did the blood test, which was sent to Meridian Valley Laboratory. My results came back last Thursday, and I was completely SHOCKED by what I saw!

Here's the list:

Dairy (this was an extreme reaction, off the charts) - this includes goat's milk too

Eggs

Gliadin

Gluten

Rye

Wheat

Pineapple (WHAT!!!!)

Flaxseed

Spelt

Triticale

Paprika

So, my ND never mentioned the word Celiac, yet every time I try to do a search for gluten free online, I end up at Celiac sites.

Anyway, yesterday was my first day officially eliminating all of the above foods. I pretty much cried and moped about all day. This is going to be hard work, and I'm just so scared that this is permanent. I will be eliminating for at least a month, and then trying to add them back, one by one.

What do you all think? Should I be worried about Celiac, or is it possible to just have all these allergies totally unrelated to Celiac?

The blood test you had done checks for delayed allergies--or food sensitivites. It is not used to diagnose Celiac.

If you want to be tested specifically for Celiac, you would need the following blood tests--they are known as the Celiac Panel--

Anti-Gliadin (AGA) IgA

Anti-Gliadin (AGA) IgG

Anti-Endomysial (EMA) IgA

Anti-Tissue Transglutaminase (tTG) IgA

Total Serum IgA

For this test to be accurate, you need to be eating gluten right up until the testing. Do not continue to eat gluten-free if you want to be tested for Celiac--doing this will skew the results.

If after the testing you feel you want to try the gluten-free diet, by all means do so :)

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