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

Igg Results High To Gluten, Gliadin, Wheat But Not To Corn?

Neali

Recommended Posts

Neali Rookie
Neali
Posted

I was wondering what you thought of this, tests for my daughter came back positively high for reaction to wheat, gliadin, gluten (and a few other things).

However for corn it shows that the reaction is low.

I thought that corn contains gluten, therefore if she is reacting to gluten should it have shown high as well for corn?

It is confusing me, and I am not sure if I should take corn and all the derivatives out of her diet.

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Corn gluten is not gluten is the sense used when refering to celiac disease. Most celiacs can eat corn, but some people, including some celiacs, are intolerant to corn.

starrytrekchic Apprentice
starrytrekchic
Posted

The word "gluten" is used in two different ways. Gluten is a protein found in a lot of plants, including wheat, barley, and rye, but also in corn and rice.

Gluten in the celiac world just means the protein found in wheat, barley, and rye, not the type found in any other plants. The difference is what goes into the formation of the gluten--in wheat, barley, and rye, it includes gliadin, which is what celiacs actually react to. Corn, rice, etc., have gluten that is made of different things (not gliadin) and those glutens do not cause a celiac reaction.

For medical stuff, informal speech, labeling laws, etc., "gluten" will just mean for wheat, barley, and rye. You'll generally only see "gluten" mentioned in reference to corn, rice, etc., in a technical discussion (eg., if you're taking a course on plant parts or talking to someone who studies plants for a living.)

Neali Rookie
Neali
Posted
  • Author

this is very interesting, thank you both.

I guess I am happy, she can go on having corn, as her results shown no reaction to corn... ?

In another hand, it shows high for gluten/gliadin, so it is just a step closer towards coeliac.

Although I understand that the only way to know if she is coeliac is a biopsy to check the state of the villi, and right now I didn't want to take her down that road (I wasn't suspecting/thinking of coeliac then), because I wanted to try the gluten-free diet and when I saw the results (magical) after 4 1/2 of struggling for an answer to all her ailments...

And it seems -anyway- that either allergies to gluten or coeliac the symptoms are the same...

So much to learn and understand!

hnybny91 Rookie
hnybny91
Posted

I had such a positive reaction to a gluten (and now dairy) free diet that I never went back for a formal diagnosis. To me it is just not necessary since the only thing they will tell you to do is go on a gluten free diet. My levels must have been sky high though because I still tested positive for gluten, wheat, barley and oats even after not consuming them for two months (I went for food sensitivity testing - that is how I came to find out that dairy was still keeping me a little ill.)

heather Goble Rookie
heather Goble
Posted

I had such a positive reaction to a gluten (and now dairy) free diet that I never went back for a formal diagnosis. To me it is just not necessary since the only thing they will tell you to do is go on a gluten free diet. My levels must have been sky high though because I still tested positive for gluten, wheat, barley and oats even after not consuming them for two months (I went for food sensitivity testing - that is how I came to find out that dairy was still keeping me a little ill.)

Just curious- what type of test did you have done to for gluten? Was it the celiac blood tests or something else? I was just wondering since I went gluten free for a month and the back on for about 3 weeks for the celiac blood tests (and having endoscopy on Friday). I am still a little worried that the month gluten free will negatively affect the outcome of the tests.

hnybny91 Rookie
hnybny91
Posted

Just curious- what type of test did you have done to for gluten? Was it the celiac blood tests or something else? I was just wondering since I went gluten free for a month and the back on for about 3 weeks for the celiac blood tests (and having endoscopy on Friday). I am still a little worried that the month gluten free will negatively affect the outcome of the tests.

I did the food sensitivity testing which was the IGg testing. It tested something like 180 foods and spices and I also came back positive for almost all fish/seafood, egg whites and both bakers and brewers yeast (which means I can't even eat gluten free bread)

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,140
    • Most Online (within 30 mins)
      7,748
    KP009
    Newest Member
    KP009
    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

    • Scott Adams
      Tamale ingredients

      By Scott Adams · Posted

      These are labeled gluten-free: https://www.amazon.com/Corn-Husks-Tamales-Authentic-Flavorful/dp/B01MDSHUTM/
    • Wheatwacked
      GI DX celiac despite neg serology and no biopsy

      By Wheatwacked · Posted

      Just a gluten free diet is not enough.  Now you have to identify and replenish your malnutrition.  Celiac disease is co-morbid with malabsorption syndrome.  Low vitamin D, Low Thiamine caused Gastointeston Beriberi, low choline, low iodine are common the general population, and in newly diagnosed Celiacs in the western culture its is more likely.  It takes time to heal and you need to focus on vitamins and minerals.  Gluten free foods are not fortified like regular processed foods.  
    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
×
×
  • 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.