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

Lactose Intolerance Tes


Lesliean

Recommended Posts

Lesliean Apprentice

I had the lactose breath test today and it was strongly positive with methane production. I feel like I did on gluten. Out of it, sick, sore side, hypoglycemic. Do you think this an indication of the intestinal damage? I am waiting for Enterolab testing and blood genetic testing with total A (he couldn't do more because I am gluten-free and don't want to go back to that gluten feeling again). Great doctor. Didn't want me to go back on gluten either and will accept positive genetic profile as a positive test. Boy am I glad I found you all. Thanks!


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



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

It's hard to say that it could be a sign of intestinal damage - plenty of people naturally can't digest lactose as an adult. (Actually, in the world as a whole, it's more common to be lactose intolerant as an adult than be able to tolerate it.) You can always try again in a few months (maybe four or five?) and see how it goes then.

Lesliean Apprentice

Here is a question for you. The gp did reticulin, anti-glaindin, and tissue transglutaminase, but on day 21 gluten-free. My asthma specalist thinks with the lactose test positive and the blood work negative (day 21 not long enough to change tests) I must be negative for gluten intolerance. But would you think it could just be lactose if you stopped having: constipation, bleeding, pain, hypoglycemia, circles under your eyes, burping, congestion deep in chest, voice loss, circular bruising...? I wait anxiously for the gene testing. What do you think about it only being lactose? Thank you!!

tarnalberry Community Regular

I don't know about all that coming from just lactose intolerance, but - depending on how fast you heal and how long you had been gluten-free and how much antibodies you produce and how the labs read the tests - 21 days gluten-free might have been long enough for you to end up testing negative. You might try to find out what your actual values were.

KaitiUSA Enthusiast

It's said that for a test to come back positive you need to be on gluten. That could very well be enough time that went by without gluten to make it come back negative. Lactose intolerance can come with celiac due to damage to the villi so I would not rule out celiac quite yet if I were you.

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. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    2. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

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

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

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

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.