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Can Cc Be Enough To Make Iga Levels High?

teresasupermom

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teresasupermom Rookie
teresasupermom
Posted

I just got my dd's latest celiac panel. She's been diagnosed and gluten free for almost a year. Her first check at the 3 month mark levels were going down and doctor was pleased. The last two checks levels have been going up. I just got the results today and they said IGA was 53 and "highly positive". We have just this week switched the family over to entirely gluten free. We have had most of our meals completely gluten-free for some time. We only had to switch the gluten-free bread and cereal. Everything else was switched - pastas and other recipes. Now my sister and I were talking and she asked me if CC was enough to make her numbers this high or if it's possible I am missing something. I really think we are cooking everything gluten-free, but figured I'd pose this question here. Do you think CC is enough to be causing these high of levels or do you think I am missing something? Obviously there is the possibility I may be missing something, but mostly wondering if CC can cause this high of an elevation alone.

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shopgirl Contributor
shopgirl
Posted

Are you cooking with new pots and pans? Wooden and plastic spoons? Cookie sheets and other bakeware?

How much processed food is she eating? Is any of it made on shared lines or facilities?

How about personal products? Shampoo? Conditioner? Soap? Lotion? Lip balm? Makeup (depending on her age)?

Is she in school yet? School is pretty much a crumb factory. How about when she's with her friends? Could she be sneaking something somewhere?

teresasupermom Rookie
teresasupermom
Posted
  • Author

Are you cooking with new pots and pans? Wooden and plastic spoons? Cookie sheets and other bakeware?

How much processed food is she eating? Is any of it made on shared lines or facilities?

How about personal products? Shampoo? Conditioner? Soap? Lotion? Lip balm? Makeup (depending on her age)?

Is she in school yet? School is pretty much a crumb factory. How about when she's with her friends? Could she be sneaking something somewhere?

No, we just switched the whole family gluten-free this week. We didn't buy new pots and pans or dishes. Everything we cooked has been gluten-free since this summer, but we hadn't gotten rid of the sliced bread or cereal (from my non0-celiac kids)until this week. My question wasn't so much is CC the problem. I am sure that it is, but more so could CC alone cause this high or do you think I am missing something in her diet as well.

Jestgar Rising Star
Jestgar
Posted

Obviously there is the possibility I may be missing something, but mostly wondering if CC can cause this high of an elevation alone.

Absolutely. The immune system is designed to protect you so it "assumes" that a tiny bit of gluten is actually a huge attack and it just hasn't seen the rest yet.

heatherjane Contributor
heatherjane
Posted

No, we just switched the whole family gluten-free this week. We didn't buy new pots and pans or dishes. Everything we cooked has been gluten-free since this summer, but we hadn't gotten rid of the sliced bread or cereal (from my non0-celiac kids)until this week. My question wasn't so much is CC the problem. I am sure that it is, but more so could CC alone cause this high or do you think I am missing something in her diet as well.

I'm not sure about CC bumping numbers up that high - it seems to me that she would have to be getting significant amounts of gluten for them to keep climbing upward. I would think that now that the whole house is gluten free that you should see some improvement.

Personally, the day before my last blood draw, I was most likely cross-contaminated by a restaurant meal...my numbers on that test were elevated from the previous one. So, I'm sure it's possible.

Other possible sources of CC to check...

Have you been using the same toaster for her bread? If not, she will need a separate one. Toasters are nearly impossible to de-gluten.

Also, if you have been using shared condiments, crumbs can get into mayonaise jars, etc. I agree with a previous poster that if she's in school, that could be the culprit, especially if the numbers have been consistently climbing.

luvs2eat Collaborator
luvs2eat
Posted

Apparently... or else something else is going on! My youngest DD, who's had a terrible time and is being tested for things like refractory celiac... had repeat blood work to find her numbers went from an 83 to a 79 in 6 months! She is so completely gluten-free, total gluten-free house, all new cookware and an extremely limited diet! Now she's researching all of her meds because her doc suggested she MUST be getting gluten from somewhere!

teresasupermom Rookie
teresasupermom
Posted
  • Author

Apparently... or else something else is going on! My youngest DD, who's had a terrible time and is being tested for things like refractory celiac... had repeat blood work to find her numbers went from an 83 to a 79 in 6 months! She is so completely gluten-free, total gluten-free house, all new cookware and an extremely limited diet! Now she's researching all of her meds because her doc suggested she MUST be getting gluten from somewhere!

Well that is a little depressing. I am so afraid that her numbers will still not come down even with us all switching gluten-free. This is so much more frustrating than I ever thought it would be.

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Skylark Collaborator
Skylark
Posted

Is there any possibility she is getting gluten foods from other children or at school?

mushroom Proficient
mushroom
Posted

If you are still using the same toaster, cast iron pans, colander, wooden and plastic utensils and cutting boards, you are spreading cc every day. Your daughter may be a super sensitive and overreact to the smallest amount of gluten. I know it is expensive, but I would replace all those things, breadkmaker if you have one, everything that you cannot guarantee you can totally rid of gluten particles.

Luddie Newbie
Luddie
Posted

I just got my dd's latest celiac panel. She's been diagnosed and gluten free for almost a year. Her first check at the 3 month mark levels were going down and doctor was pleased. The last two checks levels have been going up. I just got the results today and they said IGA was 53 and "highly positive". We have just this week switched the family over to entirely gluten free. We have had most of our meals completely gluten-free for some time. We only had to switch the gluten-free bread and cereal. Everything else was switched - pastas and other recipes. Now my sister and I were talking and she asked me if CC was enough to make her numbers this high or if it's possible I am missing something. I really think we are cooking everything gluten-free, but figured I'd pose this question here. Do you think CC is enough to be causing these high of levels or do you think I am missing something? Obviously there is the possibility I may be missing something, but mostly wondering if CC can cause this high of an elevation alone.

I, too, am having a problem with getting gluten somewhere. Apparently it is hidden in a lot of plain foods. I'm even now wondering about meats that are fed grains! My tests were going down, but suddenly started going up even after I had stopped eating anything but plain "naked" foods. I'm keeping a food and activity diary and hope I can pinpoint at least some of the stuff that bothers me (the big D and muscle/joint pain). So with time you'll get it figured out but it does really seem overwhelming at first. I checked with all the manufacturers of my meds and they all claim that they use no gluten products in the manufacture, but only one calls their products gluten-free.

Good luck and hang in there. It will be worth it in the long run, and even if your teenagers don't "get it" right now (how important it is) they will someday thank you and will take it seriously.

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