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Do I Have A Sensitivity


valeriek

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valeriek Apprentice

Hi

I never new I had celiacs. I went for an annual physical and my blood work came back and I wasnt absorbing vitamins. So i went to GI and was diagnosed after endoscopy.

So here is what I am wondering...I know not to eat gluten and I dont at all. But do i really have to worry about getting sick if I actually do eat some accidently? And what kind of sick do people get from eating it. I dont understand. So I assume I donnot have a sensitivity I just cant eat it because of the vitamin issue. So if I do get some some how I wont get sick....right?

I really need to know the answer to this. My Dr cant even answer it.

Thanks


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lizard00 Enthusiast

As you know, it's very possible to be asymptomatic and have celiac, although I wouldn't consider you that... since you posted about nausea, that could be your symptom.

Either way, peoples sensitivity levels do vary, and what might make me sick may not bother another. You may be CC'd and not know it. That can be both a blessing and a curse, because if you don't know you have been glutened, it can make it harder to be as strict as is necessary. So, you may or may not actually feel the physical effects of eating gluten. But, just remember that even though you may not feel it, doesn't mean there isn't a reaction occurring.

I've also heard that some people become more sensitive to gluten the longer they are gluten-free, while others tend to become less sensitive as times goes on. There are a lot of mysteries to this disease.

SalmonNationWoman Newbie

Yes, you should be concerned about accidental exposures. While everybody responds differently to this kind of scenario, I don't know any Celiac/Gluten-Intolerant person that doesn't have some sort of symptoms that lets them know they've been exposed.

Most people at time of diagnosis don't have the classic Celiac symptoms and often present with only one, seeemingly unrelated problem like anemia, vitamin deficiencies, acid reflux, osteoporosis, cognitive delay, dermatitis (Dermatitis Herpetiformis and others) and even misdiagnoses like Fibromyalgia and Chronic Fatigue Symdrome.

You need to read your body and determine what sensations and symptoms indicate to you that you may ahve been accidentally exposed. I didn't have hardly any GI symptoms when I went gluten-free but some recent exposures had me in bed for several days with severe adominal pain, indicating I've become more sensitive as I've "cleaned up" my act.

What I've reconciled myself with is that the "normal" world is pretty inhospitable to those with gluten intolerance and food allergies. Social circles and family can be the toughest to deal with during the early stages of this lifestyle. Be prepared for old aquaintances to drift away and to make new friends that better understand your needs.

valeriek Apprentice

I need more answers please

sbj Rookie
I never new I had celiacs. I went for an annual physical and my blood work came back and I wasnt absorbing vitamins. So i went to GI and was diagnosed after endoscopy. So here is what I am wondering...I know not to eat gluten and I dont at all. But do i really have to worry about getting sick if I actually do eat some accidently? And what kind of sick do people get from eating it. I dont understand. So I assume I donnot have a sensitivity I just cant eat it because of the vitamin issue. So if I do get some some how I wont get sick....right? I really need to know the answer to this. My Dr cant even answer it.

I never knew I had celiac disease, either. I got diagnosed via endoscopy when the doctors were looking for something else. I had no symptoms. I have been gluten free for 6 months (I believe) and I can think of one time when I for sure ate gluten. Even then I did not suffer with any symptoms. I cannot tell if I am getting cross contamination. The only way I will know if I am being successful with my diet is by bloodwork.

So . . . do you have to worry about getting sick? Well, I don't but you could be different.

elye Community Regular
I never knew I had celiac disease, either. I got diagnosed via endoscopy when the doctors were looking for something else. I had no symptoms. I have been gluten free for 6 months (I believe) and I can think of one time when I for sure ate gluten. Even then I did not suffer with any symptoms. I cannot tell if I am getting cross contamination. The only way I will know if I am being successful with my diet is by bloodwork.

So . . . do you have to worry about getting sick? Well, I don't but you could be different.

Just curious, sbj -- how long have you been gluten-free? I was diagnosed four years ago, a diagnosis right out of left field. I had no symptoms, with the exception of low iron. It took over six months for me to start noticing symptoms when I accidentally consumed gluten, and at first they were not heavy-duty. Then, once I was at a year gluten-free, I was (and have been ever since) experiencing the classic symptoms when I was cross-contaminated, very noticeable: cramps, bloating, D.

Valerie, you need to stay away from gluten because it causes your immune system to launch an inappropriate attack on the protein. The antibodies can damage every organ in the body, including the brain, skin, liver, pancreas. . . .....not to mention the obvious damage it will do to your lower intestine. Cancer can result. You've come to the right place for support and advice! :)

sbj Rookie
Just curious, sbj -- how long have you been gluten-free? I was diagnosed four years ago, a diagnosis right out of left field. I had no symptoms, with the exception of low iron. It took over six months for me to start noticing symptoms when I accidentally consumed gluten, and at first they were not heavy-duty. Then, once I was at a year gluten-free, I was (and have been ever since) experiencing the classic symptoms when I was cross-contaminated, very noticeable: cramps, bloating, D.

I'm gluten free for a mere six months now, near as I can remember. So I'm just a baby at this! I realize that many have noticed their sensitivity to gluten increasing with time as they remain gluten free. So far that is not the case with me but who knows what the future will bring? I know that some people can become suddenly sensitive to gluten after only being gluten free for a couple of weeks! That certainly did not happen to me. In a way I am hoping that I do become more sensitive so that I can recognize cross contamination - but nothing so far. Right now it's just a toss of the dice. I'm avoiding gluten as best I can but there is the chance that I am getting CC. I have no way to know other than bloodwork.


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    • Scott Adams
      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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