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

Test Results

Googles

By Googles
in Coping with Celiac Disease

Recommended Posts

Googles Community Regular
Googles
Posted

I got my test results back from the doctor. All the advice the doctor gave was to stay on the gluten free diet. (lots of help.) So I'm coming to you knowledgeable people for help. My TTG was high at 31. My IGG and IGA were 6 and 10 respectively. Are these good numbers? I have been gluten free for a little over a year. When I was first diagnosed my TTG was over 100 (the lab result wasn't more specific). Is this a good decrease? What do I need to do now? Will it decrease more with time or do I need to work harder to make sure I'm not getting CC'ed? Thanks.

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

Celiac.com Sponsor (A8-M):


T.H. Community Regular
T.H.
Posted

I'm afraid I'm not so good on the testing numbers, but a number of people here are very knowledgeable, so I'd bet they can help you out.

If the numbers are decreasing, though, that's always good, yeah? And while I know that in some people it can be a slow decrease - I believe some adults can take up to 2 years to heal completely - if it's a bit over a year and you are still not to normal levels (The TTG was too high, yes?) then looking at lowering your gluten load might be helpful.

At the very least, it certainly couldn't hurt.

It's something I've been having to do for my daughter the last few months, when we finally realized she wasn't intolerant to other foods, but was simply having trouble with too much gluten. So, some things we learned in the last bit that might help you lower your gluten levels, if you wish to...

1. Always good to remember that very little is actually gluten free. Our gluten free food actually IS almost all CC'd. It's just in such low amounts that most of the time we're okay with it. However, the reason this can matter is because if you eat enough of these products, because they are not 'zero' gluten you can still get too much gluten if you're not careful. My daughter, for example, can have about one slice of this gluten-free pizza we get, but if she has more than that, she'll get sick, every time.

2. If you aren't too careful about CC, it would probably be a good idea to be more conscious of that, if you're trying to lower your gluten levels. Again, it can't hurt, eh?

3. If you ARE very careful about avoiding CC already, something you may want to investigate is what levels of gluten your favorite gluten-free foods have. Some have <20ppm of gluten, some <10ppm, some <5ppm. Some products aren't tested for gluten levels at all, but are just assumed to be gluten free because no gluten was deliberately added. Which usually means it's best to stay away from them or test them yourself at home. If all your gluten-free foods are <20ppm, then perhaps it would be good to have less of those, and more of the <5 or <10ppm products for a bit, see how it affects you - or doesn't.

Anyway, I hope some of the number folks have some good information on you re: your test results! :)

plumbago Experienced
plumbago
Posted

When people use the term "CC" on this forum, what does that mean?

Thanks.

plumbago Experienced
plumbago
Posted

I got my test results back from the doctor. All the advice the doctor gave was to stay on the gluten free diet. (lots of help.) So I'm coming to you knowledgeable people for help. My TTG was high at 31. My IGG and IGA were 6 and 10 respectively. Are these good numbers? I have been gluten free for a little over a year. When I was first diagnosed my TTG was over 100 (the lab result wasn't more specific). Is this a good decrease? What do I need to do now? Will it decrease more with time or do I need to work harder to make sure I'm not getting CC'ed? Thanks.

I have been doing a lot of reading on this forum about test results, because I too just got my blood tests back and was very curious about what they meant.(I was diagnosed with celiac disease in May 2010)

I've heard that an antibody is an antibody, regardless of the quantity - FWIW, my levels went down too. I read someone on the forum said that a "weak positive" is still positive and is like being a little bit pregnant.

These were my results.

Deamidated Gliadin Abs, IgA -- 11 ("normal")

Deamidated Gliadin Abs, IgG -- 31 ("abnormal" - moderate to strong positive)

t-Transglutaminase (tTG) IgA -- 5 ("abnormal") -- "weak positive"

t-Transglutaminase (tTG) IgG -- 5 ("normal")

Endomysial Antibody IgA -- Negative 157 ("normal")

The physician who ordered the blood tests for me has not explained any of this to me. In fact he is the one who told me before drawing my blood "once your antibodies are high, they will always be high." I thought about that, and concluded he must be wrong because when I originally got tested for celiac disease (blood-tested), the physician who ordered those tests - a different doc - said "do not STOP eating gluten! because that could affect the results of your tests." So I didn't. I kept eating gluten. Long story short, as every one on here knows, gluten does affect blood tests and antibodies. October doc was incorrect.

I sent the gastroenterologist who conducted my endoscopy the results of October's blood tests. His office assistant called me back in a rush and only said, your results mean that you are still ingesting gluten. End of story, no further conversation.

-Plumbago

jerseyangel Proficient
jerseyangel
Posted

When people use the term "CC" on this forum, what does that mean?

Thanks.

Here, CC means cross contamination.

cassP Contributor
cassP
Posted

I got my test results back from the doctor. All the advice the doctor gave was to stay on the gluten free diet. (lots of help.) So I'm coming to you knowledgeable people for help. My TTG was high at 31. My IGG and IGA were 6 and 10 respectively. Are these good numbers? I have been gluten free for a little over a year. When I was first diagnosed my TTG was over 100 (the lab result wasn't more specific). Is this a good decrease? What do I need to do now? Will it decrease more with time or do I need to work harder to make sure I'm not getting CC'ed? Thanks.

with a ttg of over 100... and now at 31, i would say that's a strong positive for Celiac. but i dont understand what u mean when u say that ttg was 31, and igg & iga were 6 & 10....

because usually you're tested for TTG Iga &/or TTG Igg... and Antigliadin Iga & Igg... wo what is your igg & iga for ??? antigliadin?? it's not for your ttg right? because the numbers dont add up

and i think that 100 down to 31 is a good decrease- and with time gluten free- that 31 should go down even more..

Archived

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

Go to topic listing

  • 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. knitty kitty
      - knitty kitty replied to Jhona's topic in Introduce Yourself / Share Stuff
      32

      Does anyone here also have Afib

      @DebJ14, You said "husband has low platelets, bruises easily and gets bloody noses just from Fish Oil He suggested he take Black Cumin Seed Oil for inflammation. He discovered that by taking the Black Seed oil, he can eat carbs and not go into A Fib, since it does such a good job of reducing inflammation." I don't think black seed oil is...
    2. knitty kitty
      - knitty kitty replied to lehum's topic in Super Sensitive People
      9

      4.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories

      Healthy Omega Three fats. Olive oil or flaxseed oil, oily fish, fatty cuts of meat. Our bodies run much better on burning fats as fuel. Diets based on carbohydrates require an increased amount of thiamine to process the carbs into fuel for the body. Unfortunately, thiamine mononitrate is used to enrich rice. Thiamine mononitrate is relatively unusable...
    3. Scott Adams
      - Scott Adams replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Is this celiac?

      The reaction one gets when they get glutened varies a lot from person to person. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):
    4. Theresa2407
      - Theresa2407 replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Is this celiac?

      A gluten ingestion can last for many months. Many years ago there was a celiac conference in Fl. Everyone there got contaminated with some having difficulty 6 months to recover. It will hit your Lympatic system and spread through the body and effect your nevous system as well. Most times when I get glutened it is from a prescription med that wasn...
    5. Hmart
      - Hmart replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Is this celiac?

      Thank you so much for the responses. Every piece of information helps. I only knowingly ate gluten once, that was four days ago. I had the reaction about 3-4 hours after consuming it. I’m concerned that after 4 days the symptoms aren’t abating and almost seem worse today than yesterday. I haven’t had either breath test. I did ask about additional testi...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,939
    • Most Online (within 30 mins)
      7,748
    Michelle C.
    Newest Member
    Michelle C.
    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

    • knitty kitty
      Does anyone here also have Afib

      By knitty kitty · Posted

      @DebJ14, You said "husband has low platelets, bruises easily and gets bloody noses just from Fish Oil  He suggested he take Black Cumin Seed Oil for inflammation.  He discovered that by taking the Black Seed oil, he can eat carbs and not go into A Fib, since it does such a good job of reducing inflammation."   I don't think black seed oil is lowering inflammation.  It's lowering blood glucose levels. Black cumin seed lowers blood glucose levels.  There's a connection between high blood glucose levels and Afib.    Has your husband been checked for diabetes?   Must Read: Associations of high-normal blood pressure and impaired fasting glucose with atrial fibrillation https://pubmed.ncbi.nlm.nih.gov/36750354/  
    • knitty kitty
      4.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories

      By knitty kitty · Posted

      Healthy Omega Three fats.  Olive oil or flaxseed oil, oily fish, fatty cuts of meat.   Our bodies run much better on burning fats as fuel.  Diets based on carbohydrates require an increased amount of thiamine to process the carbs into fuel for the body.  Unfortunately, thiamine mononitrate is used to enrich rice.  Thiamine mononitrate is relatively unusable in the body.  So a high carb diet can further decrease thiamine stores in the body.  Insufficient thiamine in the body causes the body to burn body fat and muscle for fuel, so weight loss and muscle wasting occurs.  Those extra carbohydrates can lead to Candida (often confused with mold toxicity) and SIBO (Small Intestinal Bacterial Overgrowth).   Losing weight quickly is a symptom of thiamine insufficiency.  Muscle wasting is a symptom of thiamine insufficiency.  I lost sixty pounds in a month.   Having difficulty putting weight on and keeping it on is a symptom of thiamine insufficiency.   The AIP diet works because it eliminates all grains and grasses, rice, quinoa, all the carbs.  Without the carbs, the Candida and SIBO get starved and die off.  Easy way to change your microbiome is to change what you feed it.  With the rowdy neighbors gone, the intestine can heal and absorb more nutrients.   Supplementing with essential vitamins and minerals is beneficial.  Talk to your doctor and nutritionist.  Benfotiamine is a form of thiamine that promotes intestinal healing.  The eight B vitamins are water soluble, so if you don't need them, they can be gotten rid of easily.   Night shades are excluded on the AIP diet.  Potatoes, tomatoes, peppers and eggplant are not allowed on the AIP diet.  They contain alkaloids that promote "a leaky gut".  Benfotiamine can help here. Sweet potatoes are avoided because they contain thiaminases, chemicals that break thiamine so that the body cannot use it.   The AIP diet has helped me.
    • Scott Adams
      Is this celiac?

      By Scott Adams · Posted

      The reaction one gets when they get glutened varies a lot from person to person.  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Theresa2407
      Is this celiac?

      By Theresa2407 · Posted

      A gluten ingestion can last for many months.  Many years ago there was a celiac conference in Fl.  Everyone there got contaminated with some having difficulty 6 months to recover.  It will hit your Lympatic system and spread  through the body and effect your nevous system as well. Most times when I get glutened it is from a prescription med that wasn't checked close enough.  the Pharmacuticals change vendors all the time.
    • Hmart
      Is this celiac?

      By Hmart · Posted

      Thank you so much for the responses. Every piece of information helps.  I only knowingly ate gluten once, that was four days ago. I had the reaction about 3-4 hours after consuming it. I’m concerned that after 4 days the symptoms aren’t abating and almost seem worse today than yesterday.  I haven’t had either breath test. I did ask about additional testing but the PA recommended me to a celiac specialist. Unfortunately the first available is mid-December.  As far as diet, I am a pescatarian (have been for 25+ years) and I stopped eating dairy mid-last week as my stomach discomfort continued. Right now, I’m having trouble eating anything. Have mostly been focused on bananas, grapes, nut butters, DF yogurt, eggs, veggie broth.   I ordered some gluten-free meal replacements to help.  But I’ll get all the items (thank goodness for Instacart) and try the diet you recommended to get me past this period of feeling completely awful.  Yes, my doctor diagnosed celiac. I was concerned it wasn’t right based on the negative blood test and my continued symptoms.  Even if you are ‘glutened’ it shouldn’t last forever, right? Is four days too long?   
×
×
  • 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.