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Confusing Results From Enterolab

no-more-muffins

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no-more-muffins Apprentice
no-more-muffins
Posted

I just got back my test results from enterolab and I am shocked and really unsure about what to do. I was so sure I had a gluten problem.

So here are my results:

C) Egg, Yeast, and Soy Food Sensitivity Stool Panel

Fecal Anti-ovalbumin (chicken egg) IgA: 2 Units

Fecal Anti-saccharomyces cerevisiae (dietary yeast) IgA: 6 Units

Fecal Anti-soy IgA: 9 Units

Gluten Sensitivity Stool Test

Fecal Anti-gliadin IgA: 6 Units

Cow's Milk Protein Sensitivity Stool Test

Fecal Anti-casein (cow's milk) IgA: 8 Units

I have had all the typical symptoms of gluten intolerance. Poor growth as a child, late puberty, nausea, stomach problems, frequent pooping, anxiety, depression, weight loss, fatigue, weakness, insomnia.

My blood and biopsy tests came back negative. I was so sure I have gluten intolerance. What do I do now? I have been eating gluten free for a month and have noticed feeling better. I have been sick for the last few days which I attribute to geting cc from taco bell.

My 21 month old daughter tested positive for gluten sensitivity (18 units).

I am beside myself. What do I do? I could really use some advice. I was hanging on to the gluten sensitivity thing because if that isn't my problem then I don't have anything else to try. There is nothing else I can do. I know I can make IgA because my blood test indicated that I could make IgA. Should I just keep eating gluten free and see? I had been gluten free for 3 weeks when I did the testing. Could I still have a wheat allergy and not be gluten sensitive? I don't know what to do.

HELP!

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ravenwoodglass Mentor
ravenwoodglass
Posted

If you post your levels from the total IGA that might help. If you are on the low side that may be significant. If you are feeling better on the diet then I would keep it up, you are showing antibodies even though the levels are not extremely high.

no-more-muffins Apprentice
no-more-muffins
Posted
  • Author

My total IgA was 115. The reference range from the lab was 68-378. My ttG was 0. I don't know if that means much but the lady I talked to at enterolab said that it was possible that I didn't produce huge amounts of IgA and that I could be intolerant to gluten and still never make enough of the IgA to produce a positive result. She also said that she had never ever seen a ttG that was 0. I am wondering if my results are valid or if I am really weird. I guess it is possible (but rare) to have a sensitivity to another protein in wheat besides gluten. Like glutenin.

Has anyone had any similar experiences with this??? It is Soooo frustrating.

ang1e0251 Contributor
ang1e0251
Posted

Did you ask them what IGA number would be considered IGA deficient?

no-more-muffins Apprentice
no-more-muffins
Posted
  • Author
Did you ask them what IGA number would be considered IGA deficient?

I didn't ask them but I am assuming that they just follow the reference ranges that are given by the lab.

no-more-muffins Apprentice
no-more-muffins
Posted
  • Author

I have been reading in the "Healthier Without Wheat" book by Dr. Wangen and it has given me a new direction to look. He says:

"Gluten seems to be responsible for most reactions to wheat. It is also possible to have an allergic reaction to wheat without gluten being involved....With a non-gluten reaction to wheat, all gliadin, gluten and celiac testing will be negative. But tests that measure your reaction to whole wheat (rather than only to gluten) will be positive....This is not a traditional wheat allergy. It is really a chronic wheat allergy, equivalent to a gluten intolerance but to another component in the wheat....Some component of the grain other than gluten (gliaden) is the problem."

I am trying to see if I can find a place that does IgG testing for whole wheat or maybe the glutenin proteins. I think the lab that Dr. Wangen is associated with does that testing but I don't know yet how to go about it or whether it would really be worth it.

My hubby and I decided to get our other kids tested, at least the blood tests to start with. If those come back negative I think we'll move on to stool

I actually convinced my husband to get screened as well, even though he is sure he doesn't have it. I wanted to get him checked because he has been having abdominal cramping, looser stools, lots of headaches, neck pain, carpal tunal syndrome, acne, and weight gain, nasal congestions, "allergies", red eyes, heartburn, tired all the time, dark circles under his eyes.... (Sounds like symptoms to me...) I guess I just figure if we are already doing gluten free at home he might as well do it all the time.

Besides, if our baby has it, maybe she got it from HIM.

Bethinjapan Rookie
Bethinjapan
Posted

This is very interesting to me too. I'm waiting on results of blood tests and biopsy, but am fully expecting them to all come back normal (based on a few things--long story-- and a WHOLE lot of reading up on the issue). I've been gluten free for three days now, and my diarrhea turned off like a light switch (went gluten free for a few days a month or so ago as well with the same result), but I'll need to give it a try for much longer to see if other symptoms/systems are affected. Now I'm trying to figure out how in the world I'm going to keep this up if they tell me I'm fine!? And I was just SURE this was my problem!! :rolleyes:

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      My only proof

      By Mari · Posted

      Years  ago a friend and I drove north into Canada hoping to find a ski resort open in late spring,We were in my VW and found a small ski area near a small town and started up this gravelled road up a mountain. We  got about halfway up and got stuck in the mud. We tried everything we could think of but an hour later we were still stuck. Finally a pickup came down the road, laughed at our situation, then pulled the VW free of the mud. We followed him back to the ski area where where he started up the rope ski lift and we had an enjoyable hour of skiing and gave us a shot of aquavit  before we left.It was a great rescue.  In some ways this reminds me of your situation. You are waiting for a rescue and you have chosen medical practitioners to do it now or as soon as possible. As you have found out the med. experts have not learned how to help you. You face years of continuing to feel horrible, frustrated searching for your rescuer to save you. You can break away from from this pattern of thinking and you have begun breaking  away by using some herbs and supplements from doTerra. Now you can start trying some of the suggestions thatother Celiacs have written to your original posts.  You live with other people who eat gluten foods. Cross contamination is very possible. Are you sure that their food is completely separate from their food. It  is not only the gluten grains you need to avoid (wheat, barley, rye) but possibly oats, cows milk also. Whenever you fall back into that angry and frustrated way of thinking get up and walk around for a whild. You will learn ways to break that way of thinking about your problems.  Best wishes for your future. May you enjpy a better life.  
    • marion wheaton
      Are Lindt chocolate balls gluten free?

      By marion wheaton · Posted

      Thanks for responding. I researched further and Lindt Lindor chocolate balls do contain barely malt powder which contains gluten. I was surprised at all of the conflicting information I found when I checked online.
    • trents
      Are Lindt chocolate balls gluten free?

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      @BlessedinBoston, it is possible that in Canada the product in question is formulated differently than in the USA or at least processed in in a facility that precludes cross contamination. I assume from your user name that you are in the USA. And it is also possible that the product meets the FDA requirement of not more than 20ppm of gluten but you are a super sensitive celiac for whom that standard is insufficient. 
    • BlessedinBoston
      Are Lindt chocolate balls gluten free?

      By BlessedinBoston · Posted

      No,Lindt is not gluten free no matter what they say on their website. I found out the hard way when I was newly diagnosed in 2000. At that time the Lindt truffles were just becoming popular and were only sold in small specialty shops at the mall. You couldn't buy them in any stores like today and I was obsessed with them 😁. Took me a while to get around to checking them and was heartbroken when I saw they were absolutely not gluten free 😔. Felt the same when I realized Twizzlers weren't either. Took me a while to get my diet on order after being diagnosed. I was diagnosed with small bowel non Hodgkins lymphoma at the same time. So it was a very stressful time to say the least. Hope this helps 😁.
    • knitty kitty
      My only proof

      By knitty kitty · Posted

      @Jmartes71, I understand your frustration and anger.  I've been in a similar situation where no doctor took me seriously, accused me of making things up, and eventually sent me home to suffer alone.   My doctors did not recognize nutritional deficiencies.  Doctors are trained in medical learning institutions that are funded by pharmaceutical companies.  They are taught which medications cover up which symptoms.  Doctors are required to take twenty  hours of nutritional education in seven years of medical training.  (They can earn nine hours in Nutrition by taking a three day weekend seminar.)  They are taught nutritional deficiencies are passe' and don't happen in our well fed Western society any more.  In Celiac Disease, the autoimmune response and inflammation affects the absorption of ALL the essential vitamins and minerals.  Correcting nutritional deficiencies caused by malabsorption is essential!  I begged my doctor to check my Vitamin D level, which he did only after making sure my insurance would cover it.  When my Vitamin D came back extremely low, my doctor was very surprised, but refused to test for further nutritional deficiencies because he "couldn't make money prescribing vitamins.". I believe it was beyond his knowledge, so he blamed me for making stuff up, and stormed out of the exam room.  I had studied Nutrition before earning a degree in Microbiology.  I switched because I was curious what vitamins from our food were doing in our bodies.  Vitamins are substances that our bodies cannot manufacture, so we must ingest them every day.  Without them, our bodies cannot manufacture life sustaining enzymes and we sicken and die.   At home alone, I could feel myself dying.  It's an unnerving feeling, to say the least, and, so, with nothing left to lose, I relied in my education in nutrition.  My symptoms of Thiamine deficiency were the worst, so I began taking high dose Thiamine.  I had health improvement within an hour.  It was magical.  I continued taking high dose thiamine with a B Complex, magnesium. and other essential nutrients.  The health improvements continued for months.  High doses of thiamine are required to correct a thiamine deficiency because thiamine affects every cell and mitochondria in our bodies.    A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function.  The cerebellum of the brain is most affected.  The cerebellum controls things we don't have to consciously have to think about, like digestion, balance, breathing, blood pressure, heart rate, hormone regulation, and many more.  Thiamine is absorbed from the digestive tract and sent to the most important organs like the brain and the heart.  This leaves the digestive tract depleted of Thiamine and symptoms of Gastrointestinal Beriberi, a thiamine deficiency localized in the digestive system, begin to appear.  Symptoms of Gastrointestinal Beriberi include anxiety, depression, chronic fatigue, headaches, Gerd, acid reflux, gas, slow stomach emptying, gastroparesis, bloating, diarrhea and/or constipation, incontinence, abdominal pain, IBS,  SIBO, POTS, high blood pressure, heart rate changes like tachycardia, difficulty swallowing, Barrett's Esophagus, peripheral neuropathy, and more. Doctors are only taught about thiamine deficiency in alcoholism and look for the classic triad of symptoms (changes in gait, mental function, and nystagmus) but fail to realize that gastrointestinal symptoms can precede these symptoms by months.  All three classic triad of symptoms only appear in fifteen percent of patients, with most patients being diagnosed with thiamine deficiency post mortem.  I had all three but swore I didn't drink, so I was dismissed as "crazy" and sent home to die basically.   Yes, I understand how frustrating no answers from doctors can be.  I took OTC Thiamine Hydrochloride, and later thiamine in the forms TTFD (tetrahydrofurfuryl disulfide) and Benfotiamine to correct my thiamine deficiency.  I also took magnesium, needed by thiamine to make those life sustaining enzymes.  Thiamine interacts with each of the other B vitamins, so the other B vitamins must be supplemented as well.  Thiamine is safe and nontoxic even in high doses.   A doctor can administer high dose thiamine by IV along with the other B vitamins.  Again, Thiamine is safe and nontoxic even in high doses.  Thiamine should be given if only to rule Gastrointestinal Beriberi out as a cause of your symptoms.  If no improvement, no harm is done. Share the following link with your doctors.  Section Three is especially informative.  They need to be expand their knowledge about Thiamine and nutrition in Celiac Disease.  Ask for an Erythrocyte Transketolace Activity test for thiamine deficiency.  This test is more reliable than a blood test. Thiamine, gastrointestinal beriberi and acetylcholine signaling.  https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/ Best wishes!
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