Jump to content
  • 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):

Celiac?


hercules25

Recommended Posts

hercules25 Apprentice

I have been suffering for about 13 yrs now gastric and multiple other symptoms. My blood work is usually normal. Recently My Saccharomyces cerevisiae IgG came back 34.9 (above 25 is positive) and IgA 48.5. I am also positive for eosinophil's. My gastro diagnosed me with Chrons cause of the IgG and IgA but is confused cause I am positive for Eosinophil (which is an allergy) I have been Entocort for 2 months. It worked for a month and now I am sick again. My WBC is always normal, dont run a fever, rarely diarrhea, mostly constipation, never vomit, have vision problems, and so on. My stomach is bubbling all the time. Could this be Celiac and not Chron's?? What should I do next. Had all test including the capsule camera that never left my stomach for 8 hours so no luck with that. All other test come back negative beside minor inflammation where small intestine and large meet. (1 out of 5 colonoscopies reveled that). MRI of brain Neg. CT Scan and MRI of abdom neg. What next?


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



Celiac.com Sponsor (A8-M):



Skylark Collaborator

Has your doctor run a celiac panel?

There are people with gluten intolerance who do not have positive tests for celiac disease. Also going off gluten seems to help some people with other bowel problems. There is also a gluten-free, lactose-free diet called the "Specific Carbohydrate Diet" (SCD) that some people around here swear by. Once you have the celiac testing done, you can try either gluten-free or SCD and see if it helps.

ravenwoodglass Mentor

You could also have both celiac and chrons. I would do as Skylark advised and try the gluten-free diet after you are done with celiac testing. You don't need to wait for the results as false negatives on celiac testing are unfortunately common. Being gluten free will only effect the testing for celiac. If there are other issues going on they can still be tested for.

hercules25 Apprentice

Weird thing is that I started a Gluten Free Diet and in the mist of moving 1500 miles this week I ate Gluten and woke up this morning fatigue as hell, cold sore in my mouth, and flu feeling. Per my primary dr the celiac panel was negative but I know that the test I took above can relate to Celiac and is specific for the small bowel. My gastro said from day one he thinks it from food allergy cause of the positive Esophinils but became confused after the positive blood test. I am a text book case. LOL. I am starting gluten free again today. Uuggg..

ravenwoodglass Mentor

Weird thing is that I started a Gluten Free Diet and in the mist of moving 1500 miles this week I ate Gluten and woke up this morning fatigue as hell, cold sore in my mouth, and flu feeling. Per my primary dr the celiac panel was negative but I know that the test I took above can relate to Celiac and is specific for the small bowel. My gastro said from day one he thinks it from food allergy cause of the positive Esophinils but became confused after the positive blood test. I am a text book case. LOL. I am starting gluten free again today. Uuggg..

Glad to hear your starting back on the diet again. Don't be surprised if your tied to the bathroom in a day or two.

I hope you are feeling better soon. Some sublingual B12 may help a bit with the fatigue.

Archived

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

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

    • Total Members
      134,086
    • Most Online (within 30 mins)
      10,442

    Joseph01
    Newest Member
    Joseph01
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • ThomasA55
      Hey everyone. I'm a young adult who had very high iron in 2024. 64% saturation 160 ferritin. In 2025 I had far lower iron. 26% saturation and 130 ferritin. I know this is still in range but it seems to be a large drop. That combined with the fact that I developed some intermittent joint pain between the two years makes me wonder if I could be celiac. My dietary intake of iron was pretty steady (mostly in the form of red meat). I did carnivore (therby eliminating gluten) for a bit after the second test and felt improvements in my joints and digestion. I still consume gluten occasionally socially, for religious reasons, and through cross contamination/food sharing. For these reasons, I would need to know if I had it, because although my lifestyle is low gluten its not at the strict level it should be if it turned out I was celiac. I will get a gene test first and hope I don't have DQ2.5,DQ2.2, or DQ8, but if I had any combination of those do you guys think I need proper screening through a gluten challenge / blood test? Other context. From 2024-2025, my b12 stayed about the same in the mid 600s folate went up slightly, but I heard it takes longer for celiac to affect the absorption of these. ANA negative, CRP low, ESR low.  I don't know how much noise exists around the saturation and ferritin, but it caught my eye and Celiac seemed like a possibility. I'm under no illusion that it is probable that I have celiac, only that it may be worth screening given my overall profile.   
    • Aretaeus Cappadocia
      Sigh. I posted this yesterday based on the Safeway website. I went back again today to their website to double check. On the page where they are selling Vanilla Bean flavor, it has a distinct Certified Gluten Free label. Other flavors on the Safeway website didn't have the gluten-free statement. Today I went into the store. None of the flavors I looked at, including Vanilla Bean, have a Gluten Free statement. Is it safe? Who knows. The ingredients are either safe or nearly safe (some have "natural flavor"). There are warnings about "contains milk and soy" but not about wheat - this implies they are safe, but again, who knows. On the other hand, every flavor I checked of their Slow Churn line of ice creams has wheat as an ingredient. 100% not safe.
    • knitty kitty
      Do keep in mind that many of the newly diagnosed have lactose intolerance.  This is because the villi lining the intestinal tract are damaged, and can no longer make the enzyme lactAse which breaks down the milk sugar lactOse.  When the villi grow back (six months to two years), they can again produce the enzyme lactAse, and lactose intolerance is resolved.  However, some people (both those with and without Celiac Disease) are genetically programmed to stop producing lactase as they age.   Do be aware that many processed foods, including ice cream, use Microbial Transglutaminase, a food additive commonly called "meat glue," used to enhance texture and flavor.  This microbial transglutaminase has the same immunogenicity as tissue transglutaminase which the body produces in response to gluten in people with Celiac Disease.  Tissue Transglutaminase (tTg IgA) is measured to diagnose Celiac Disease in blood tests.  Microbial Transglutaminase acts the same as Tissue Transglutaminase, causing increased intestinal permeability and inflammation.   New findings show that microbial transglutaminase may be able to trigger Celiac Disease and other autoimmune and neurodegenerative diseases.   Microbial Transglutaminase is not required to be listed on ingredients labels as it's considered a processing aid, not an ingredient in the U.S.  Microbial Transglutaminase has been GRAS for many years, but that GRAS standing is being questioned more and more as the immunogenicity of microbial transglutaminase is being discovered. Interesting Reading:  Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases https://pmc.ncbi.nlm.nih.gov/articles/PMC8537092/
    • Aretaeus Cappadocia
      There is a 10 year old post in this forum on Edy's and Dreyer's ice cream. The information is somewhat outdated and the thread is closed to further comment, so here is a new one. Edy's And Dreyer's Grand Vanilla Bean Ice Cream - 1.5 Quart is labeled "Gluten Free". This is a different answer than years gone by. I don't know the answer for any other flavor at this moment. On 1 May, 2026, Edy's website says: "As a general rule, the gluten in Edy's and Dreyer's® frozen dessert products is present only in the added bakery products, such as cookies, cake or brownies. We always label the eight major food allergens on our package by their common name. We recommend to always check the label for the most current information before purchasing and/or consuming a product. The exception to this rule is our Slow Churned French Silk frozen dairy dessert, which contains gluten in the natural flavors." https://www.icecream.com/us/en/brands/edys-and-dreyers/faq It seems that Edy's and Dreyer's are more celiac-friendly than they were 10 years ago. Once I found enough information to make today's buying decision, I stopped researching.
    • Aretaeus Cappadocia
      probably not your situation @Mimiof2, but allow me to add one more to @trents list of celiac-mimics: "olmesartan-induced sprue-like enteropathy"  
×
×
  • Create New...