Jump to content

  • Welcome to Celiac.com!

    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):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Please Help Me Interpret This. Thanks.

smiles

Recommended Posts

smiles Rookie
smiles
Posted

Fecal Antigliadin IgA 34 (Normal Range <10 Units)

Fecal Antitissue Transglutaminase IgA 15 Units (Normal Range <10 Units)

Quantitative Microscopic Fecal Fat Score <300 Units (Normal Range <300 Units)

Fecal anti-casein (cow

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

Celiac.com Sponsor (A8-M):


darlindeb25 Collaborator
darlindeb25
Posted

I read it as saying you have double DQ1 genes like me and many others. Many doctors feel double DQ1 is not celiac, but gluten intolerance. In truth, double DQ1 genes mean, double trouble.

I am soy intolerant too. Some people who can't eat soy, can still have soy lecithin, some can't. Some say the protein in soy that makes us ill is not in lecithin or in soy oil. Lecithin does not bother me, but I can't handle soy oil.

Open Original Shared Link This is a website put together by a wonderful woman named Cara, she too has double DQ1 genes. It may be very helpful for you.

ShayFL Enthusiast
ShayFL
Posted

To add to what Deb has said (which I agree with), you would do best to stay on your gluten-free diet. You are feeling better. Yeah!! :)

If it were me, I would avoid as much Soy as possible by sticking with whole foods and avoiding processed foods.

I personally do not believe we are meant to eat dairy. And it causes me to choke on my own mucus. You can eliminate it for a few months and then reintroduce to see if you react to it.

You could have Candida overgrowth in your intestines.

A good pro-biotic can help as can avoiding sugar and sweet foods for awhile. If you google "Candida" you can learn A LOT.

smiles Rookie
smiles
Posted
  • Author

Thanks Darlindeb and Shay!! That was very helpful. Shay- I am actually treating myself for candida too. I have been sugar free for a month now and I have been taking lots of probiotics, antifungals, etc. It is so frustrating that I can not have the foods I was eating before. I was eating out all the time-- no more outback blooming onion. :(

smiles Rookie
smiles
Posted
  • Author

darlindeb,

I was wondering if you could tell me what kind of symptoms you have had with the soy? For some reason I have always avoided soy milk- not sure why- just did not like the way it made me feel I guess. As for the processed foods I would eat them all the time and I am not sure I ever noticed anything, but I was not exactly looking for something either. I have also had anesthesia with propoful drips which contains soybean oil and was fine during the procedure. I guess I am just wondering if this kind of allergy can get more severe in time? I have read things about anaphylaxis shock but I think that is also very rare with soy.

Thanks.

PS-- Does anyone know if you get the gluten levels under control and most of the damage that has been done to your body as well as avoid soy and whatever other allergies for awhile, will the body eventually accept soy again? I know gluten is a definite no no,but what about the allergens. Is it possible that maybe people with gluten intolerance are too busy trying to get rid of the gluten that they can no longer digest soy, milk, etc.?

darlindeb25 Collaborator
darlindeb25
Posted

Glutens used to give me diarrhea, severe diarrhea. Soy, corn, and rice cause me to be constipated, just as severely as gluten caused diarrhea. Otherwise, they all cause skin rashes, joint problems, neurological problems...an overall feeling of fatigue.

Some people can eventually go back to grains, other than glutens. I haven't been able too. I have been soy free for 5 yrs, corn free 4 1/2 yrs, and all other grains free for 5 months. I do not see me going back to grains, ever!

By the way, some soy free people can have soy oil and lecithin. They say the bad protein is heated out of the oil, I can't have oil. I can tolerate small amounts of soy lecithin.

They tell us that once we have gluten out of our systems, then the other intolerance's are easier to notice. Gluten takes over our lives, once it's gone, other intolerance's says, "My turn, my turn!"

It's true that many celiac's have to give up dairy in the beginning, and eventually can go back. Yet, that isn't true of everyone either, some people will be lactose intolerant forever too. I never had to give up dairy. I read Dr. D'Adamo's book, "Eat Right For Your Blood Type" and that's when I found I was soy intolerant. He says blood type A's should not have dairy, so I started using soy milk (8th Continent), soy flour, and tofu. That's when I found I was soy intolerant too. So this blood type A went back to dairy and gave his book away.

Nothing is written in ink, some things can be erased from our lives, some can't. You may be able to go back to soy one day, and if you do, your body will let you know if it accepts it or not!

smiles Rookie
smiles
Posted
  • Author

Thanks Darlindeb! I don't know what you are eating. Corn, soy, rice & gluten are in everything! :(

I have been reading a lot on this forum the past few days and it is so depressing. It seems people start out finding they have a gluten intolerance/celiac and then they find out they have so many more allergies... It is such a process to find out all this stuff. I guess it is best to rotates foods to try and prevent allergies from happening. I purchased a book on rotating foods, but am still waiting for it to come in the mail.

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

Celiac.com Sponsor (A8-M):


gfpaperdoll Rookie
gfpaperdoll
Posted

Oh Wow, Deb, I am so happy to hear you say you are not going back to grains. You must be feeling a lot better.

I am also a double DQ1 no grains (mostly) person!!! & yes, I think it makes you have more energy & just be all around healthier.

Smiles, you have a DQ1-0501. You might want to search the topics on here about that gene. & you can also google it. It is part of a DQ2 gene. My sister has that gene & had positive blood work, positive Enterolab, she also has another DQ1 gene. My whole sick family is almost all double DQ1. I also have a friend that has DQ1-0501 & she had a positive biobsy, positive Enterolab & has early onset osteoporosis (pre gluten dx) & another DQ1 gene.

know that this information is recent & that there is a lot that the medical people have not discovered yet. Thank goodness there is word of mouth from us that are double DQ1 to warn people to stay away from gluten. Very old hat to think that you just have to have a DQ2 or a DQ8. You can be free of those genes & still have major complications & a pitiful life with an early death from some complication...

You will need to be very serious about staying gluten free.

nora-n Rookie
nora-n
Posted

Yes, one can have half genes and other genes

Open Original Shared Link

DR13 =DQ6=DQ1

Open Original Shared Link

Why do they not say DQ1?

Dr. Hadjivassiliou has reported that 20% oof his gluten ataxia patietns are DQ1, but he has been attacked by other celiac experts. maybe they do not want to admit he is rifht, and they just avoid calling DQ1 for DQ1 by writing DR13....

About 0501, I have this one: Open Original Shared Link but they found no DQ6 in this sample of over 1000 patients, but some DQ5 which is DQA1 *01 and DQB1*05.

But, I have seen DQ6 officially diagnosed celiac other places too.

Here are some DQB1 *06 : Open Original Shared Link and I have even seen others in other countries in pubmed.

smiles Rookie
smiles
Posted
  • Author

Thanks GFPapeerdoll! I can see I have a lot of learning and research to do. This is all starting to make sense with everything I have been going through my entire life. I have never been coordinated (can't dance for anything- like Elaine on Seinfeld) and have little proprioception and believe it is probably related. I thought I was just spastic. Anyway, I came across another one of your posts recommending the book "celiac disease: a hidden epidemic" and I just purchased it. If anyone else has any good books I would love to hear about them.

gfpaperdoll Rookie
gfpaperdoll
Posted

I also like the book "Dangerous Grains". "Good Calories Bad Calories" by Gary Taubes is a must read for everyone, not particularly a gluten-free book, but it shows you that grains are not good for anyone, & how the "studies" in the U S have been skewed because of economic & political issues, not to mention peer pressure. It is difficult to be a doctor & "go against the grain", pun intended!! :)

I also like the book "Eat Right for Your Blood Type" for us DQ1 ers, because it will help you sleuth out any other food intolerances. I would be surprised if any one of us (double DQ1 people) do not have other food issues. I took that book & crossed off everything that I knew that I could not eat - & then considered what was left. I got some very good results with just altering my diet a tiny amount... Of course I just crossed out any reference to grains & dairy - I cannot really remember if that book recommends dairy or grains...

for a refresher in nutrition there is a great book called "Super Foods", there again I just disregarded the info on grains & dairy...

I read a bunch of books, took what fit me from each one & ended up with a healthy satisfying diet.

smiles Rookie
smiles
Posted
  • Author

Thanks so much Gfpaperdoll. I actually went to Barnes and Noble this morning and purchased "Dangerous Grains" and started to read some of it- good book. "Good Calories Bad Calories" sounds like a very interesting book. I will definitely have to get that one and check out the others.

Wow- I guess you are avoiding all grains such as corn and rice? This is all so frustrating, but it is comforting to know you have had successful results by eliminating your allergens. :) I am planning to get a food allergy test soon as believe I probably have many others too.

ShayFL Enthusiast
ShayFL
Posted

I too had to ditch the grains. Just not working for me after I went gluten-free. The only grain I eat now is maybe twice a month I have a few Tlb of amaranth flour to make a roux for a cream sauce me and my daughter like with clams. That is it!!

At first I thought cutting out grains would be hard and I would feel deprived. But that didnt happen. I just felt BETTER. :)

Even before going gluten-free, I noticed that grains made my blood sugar spike. Not good.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,137
    • Most Online (within 30 mins)
      7,748
    Jamy
    Newest Member
    Jamy
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.