0
Mothering3

Blood Test Positive...what Now?

Rate this topic

Recommended Posts

Hi.

Here is a summary of my journey thus far:

For the past 6 months I have had a lot of infections. For the past 2 months, I have been nauseous, not eating well, losing weight. I thought it was nerves at first. I started vomiting occasionally. Not getting better. Super fatigued, achy...getting worse. No bowel symptoms, though.

I went to the doctor and she found bilirubin in my urine, as well as a UTI. She put me on a gluten-free, low-allergen, low-toxin cleansing diet and antibiotics. This was a week ago. Bloodwork came back with impaired liver function...more blood work, and an ultrasound. The ultrasound was normal-spleen, pancreas, liver, kidneys. Bloodwork showed gluten antibodies consistent with celiac. My doctor says this is enough for her to feel confident I have celiac, but she thought a GI might be helpful. I have been referred to a GI, scheduled for endoscopy, but I am still on this diet, and the test is scheduled for a few weeks from now.

What should I do? Take the test? Ask for a different test? Eat some gluten? Advice from the pros much appreciated. :-)

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Hi.

I have been referred to a GI, scheduled for endoscopy, but I am still on this diet, and the test is scheduled for a few weeks from now.

Eat some gluten? :-)

Hi, Mothering3. I am not a expert. My doctor told me to stay on my gluten diet until I had the endoscopy biopsy for Celiac.

Share this post


Link to post
Share on other sites

If you intend to have the GI do an endoscopy with biopsy looking for celiac disease you will need to resume eating gluten right now., a full gluten diet. One week might not make a lot of difference; if you continue gluten free until the procedure the testing will almost certainly be negative. I don't know why doctors don't know this :unsure: It would be very rare to get a positive result being gluten free for so long preceding the test.

  • Upvote 1

Share this post


Link to post
Share on other sites

Thanks, guys.

Also, is there anyone else out there who has experienced primarily liver stuff with their Celiac? I want to understand more about how Celiac affects the liver.

Share this post


Link to post
Share on other sites

Well, I think I am not going to eat gluten after all. I am really worried about making myself sicker in the weeks leading up to my endo appointment. My MD called the GI to ask his advice. I am hoping he will decide to either move my appt up or just skip it and maybe use genetic testing or something to confirm the celiac.

But I have felt sooo bad and I can't keep on like this if I have a choice. And its my liver, too, no joke!

Share this post


Link to post
Share on other sites
Ads by Google:


Thanks, guys.

Also, is there anyone else out there who has experienced primarily liver stuff with their Celiac? I want to understand more about how Celiac affects the liver.

Celiac is autoimmune. The antibodies can attack the liver. Usually once we are gluten free the liver panels will go back to normal.

I understand your not wanting to go back on gluten. As mentioned though it is likely that your biopsy will be negative if you are gluten free when it is done. It is totally up to you whether you want to have the biopsy or not but if you are going to biopsy going back to gluten is what is you need to do. Some doctors do diagnose based on positive blood work now since the biopsy can have a false negative result even if we are on a full gluten diet. The gene panels while helpful at times can add to the confusion of you are one of the few of us, like myself, who doesn't have either of the two genes considered to be celiac associated.

Share this post


Link to post
Share on other sites

Thanks. Yes, I am probably not going to have the biopsy at this point, unless the GI feels its really important and wants to schedule it sooner. I really don't think my body can handle another month of eating gluten as it is impairing my liver function. And while I expect the gluten-free diet will help eventually, after a week my liver function levels are the same. Right now I have lost 23 lbs in 2 months and still losing. I'm pretty sick. And I really can't wait to be able to eat normally again.

Celiac is autoimmune. The antibodies can attack the liver. Usually once we are gluten free the liver panels will go back to normal.

I understand your not wanting to go back on gluten. As mentioned though it is likely that your biopsy will be negative if you are gluten free when it is done. It is totally up to you whether you want to have the biopsy or not but if you are going to biopsy going back to gluten is what is you need to do. Some doctors do diagnose based on positive blood work now since the biopsy can have a false negative result even if we are on a full gluten diet. The gene panels while helpful at times can add to the confusion of you are one of the few of us, like myself, who doesn't have either of the two genes considered to be celiac associated.

Share this post


Link to post
Share on other sites

Thanks. Yes, I am probably not going to have the biopsy at this point, unless the GI feels its really important and wants to schedule it sooner. I really don't think my body can handle another month of eating gluten as it is impairing my liver function. And while I expect the gluten-free diet will help eventually, after a week my liver function levels are the same. Right now I have lost 23 lbs in 2 months and still losing. I'm pretty sick. And I really can't wait to be able to eat normally again.

In my opinion you are making the right choice. I hope you heal quickly.

Share this post


Link to post
Share on other sites

Thanks, guys.

Also, is there anyone else out there who has experienced primarily liver stuff with their Celiac? I want to understand more about how Celiac affects the liver.

I recently had a celiac panel test and an LBC analysis, from which they determined my liver is not functioning properly. I am on a metaboilic detox now. From the LBC they also say my heart is enlarged, and obvious intestinal damage. But also high yeast in my blood, I have many vit and mineral deficiencies, and possible issues with my thyroid, and a high amount of parasites that are affecting connective tissue.

I also have appointment for an endoscopy, but until then I will stick to my detox as to hopefully settle things down a bit.

I was put on AdvaClear for my liver along with medicine food diet.

Share this post


Link to post
Share on other sites

I recently had a celiac panel test and an LBC analysis, from which they determined my liver is not functioning properly. I am on a metaboilic detox now. From the LBC they also say my heart is enlarged, and obvious intestinal damage. But also high yeast in my blood, I have many vit and mineral deficiencies, and possible issues with my thyroid, and a high amount of parasites that are affecting connective tissue.

I also have appointment for an endoscopy, but until then I will stick to my detox as to hopefully settle things down a bit.

I was put on AdvaClear for my liver along with medicine food diet.

Wow, Alika. That sounds rough! So, you were having the liver problem diagnosed at the same time you found out you have celiac? Or did the celiac panel come back negative?

What kind of detox diet are you on?

I am on one too. I can eat: rice, quinoa, amaranth, chicken, fish, vegetables (no corn or beans), fruit, potatoes, chick peas, lentils, olive oil, flax seed, sesame. And that's it. But there is an even more strict one that my doctor gave me info about, that is for Celiac specifically. No grains at all, no nightshades, no high glycemic fruits. I don't think I can swing it.

I am also taking milk thistle for my liver, and probiotics.

Share this post


Link to post
Share on other sites


Ads by Google:


Wow, Alika. That sounds rough! So, you were having the liver problem diagnosed at the same time you found out you have celiac? Or did the celiac panel come back negative?

What kind of detox diet are you on?

I am on one too. I can eat: rice, quinoa, amaranth, chicken, fish, vegetables (no corn or beans), fruit, potatoes, chick peas, lentils, olive oil, flax seed, sesame. And that's it. But there is an even more strict one that my doctor gave me info about, that is for Celiac specifically. No grains at all, no nightshades, no high glycemic fruits. I don't think I can swing it.

I am also taking milk thistle for my liver, and probiotics.

I am new to all of this so bare with me :( I had the celiac panel test done, it is positive. Then they also did the LBC, that was very interesting yet scary!

The diet they offered to me is by Metagenics, called the metabolic detoxification program for 10 days.

Day 1 was eliminate all refined sugars, caffeinated drinks, artificial colorings, flavors, and sweetners and no flesh foods.

Day 2 was in addition to day 1, eliminate all dairy and eggs, and start the powdered beverage.

Day 3 was in additon to prior days eliminate wheat, barley, spelt, etc. and continue beverage drinks.

Day 4 was in additon " " " " (rice) grains, nuts and seeds and increase beverage drink to 2 scoops.

Tomorrow is day 5 for me...

Day 5 is continue eliminating foods from day 1-4 as well as legumes. Eat only cruciferous vegetables, raw greens, fresh apples and pears, pear and apple juice, and increase beverage drink to 2 scoops 4 times per day. Day 5 is repeated for day 6 and 7.

Day 8 is gently add back fruits, vegetables and white rice only, decrease beverage drink to 2 scoops 3 times this day.

Day 9 is add back millet, tapioca, amaranth and buckwheat, legumes, nuts and seeds, decrease beverage drink to 2 scoops twice a day.

Day 10....Yeah! I will have completed the program.

The powdered beverage is called Ultra Clear RENEW (medicine food), by metagenics, I also am taking AdvaClear 3xper day, by metagenics also. In addition to GI-revive supplements 3x per day, and Pleo San Klebs 10 drops every other day.

And stuff I was already taking, fish oil, vit D3,lisinopril for HBP.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   18 Members, 1 Anonymous, 514 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.