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):

Ee With Gluten Free, Food Sensitivity Tests, Oh My!


bo-knows

Recommended Posts

bo-knows Newbie

I've been lurking in these forums for awhile, and I figured I'd put my story out there in hopes for some clarification on food sensitivity testing.

I'm 30 now, but ever since I was 18 I had "heartburn" and would food "stuck" in my throat. I've had several upper-endoscopies and they have "stretched" a stricture that I have in my throat a few times... but for the longest time all they could tell me was that I had acid reflux. 2 years ago my GI Doc did a biopsy when he was in there checking things out, because he noticed inflammation (did the other docs NOT notice??). Solid positive for eosinophilic esophagitis, which is (as many of you know) essentially a food allergy that manifests itself in the throat only.

All allergy tests came back negative, but I have anecdotal evidence of gluten being not that good for me. Basically, the allergist did the basic skin-prick style tests and with no conclusion said that this was the best we could do.

I have not yet resorted to an elimination diet, because frankly it is very rare that I even outwardly FEEL anything wrong. I feel like my condition is probably fairly mild and it takes a long time to inflame the esophagus enough to be a problem. This brings me to my actual question: Do you think that food sensitivity stool tests (a la Enterolabs) is worth it for a person like me? I know that there are mixed thoughts on these tests... but unfortunately for me, I have very little outward response to foods... and it is hard for me to accurately assess what is bad for me. I can't quite tell if these tests would even be worth it to me. Maybe I just need to go through a slower elimination diet.


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



Celiac.com Sponsor (A8-M):



Metoo Enthusiast

I've been lurking in these forums for awhile, and I figured I'd put my story out there in hopes for some clarification on food sensitivity testing.

I'm 30 now, but ever since I was 18 I had "heartburn" and would food "stuck" in my throat. I've had several upper-endoscopies and they have "stretched" a stricture that I have in my throat a few times... but for the longest time all they could tell me was that I had acid reflux. 2 years ago my GI Doc did a biopsy when he was in there checking things out, because he noticed inflammation (did the other docs NOT notice??). Solid positive for eosinophilic esophagitis, which is (as many of you know) essentially a food allergy that manifests itself in the throat only.

All allergy tests came back negative, but I have anecdotal evidence of gluten being not that good for me. Basically, the allergist did the basic skin-prick style tests and with no conclusion said that this was the best we could do.

I have not yet resorted to an elimination diet, because frankly it is very rare that I even outwardly FEEL anything wrong. I feel like my condition is probably fairly mild and it takes a long time to inflame the esophagus enough to be a problem. This brings me to my actual question: Do you think that food sensitivity stool tests (a la Enterolabs) is worth it for a person like me? I know that there are mixed thoughts on these tests... but unfortunately for me, I have very little outward response to foods... and it is hard for me to accurately assess what is bad for me. I can't quite tell if these tests would even be worth it to me. Maybe I just need to go through a slower elimination diet.

Have you been tested for celiac?

There is some association between EE and celiac.

Open Original Shared Link

bo-knows Newbie

Have you been tested for celiac?

There is some association between EE and celiac.

Open Original Shared Link

I have not specifically been tested for celiac, as the allergist seemed to think it wasn't necessary. I will try to see if I can get them to run the blood test.

I didn't have any reaction to gluten via the skin test though.

mommida Enthusiast

Most "textbook" cases of EE patients test negative to allergy testing.

It is not a true allergy. It is an overactive immune system attacking food "triggers" and damaging the esophagus. Damage may not be limited to just the esophagus.

The elimination diet and determining a list of other "trigger" foods has helped manage my daughter's case. She did not need to go on a feeding tube.

I can't give you any false hope that food sensitivity testing will help in any way. (As doctors still have no clue why Eosinophilic Esophagitus is occuring.)

Archived

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

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

    • Total Members
      134,084
    • Most Online (within 30 mins)
      10,442

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

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • 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"  
    • knitty kitty
      My dad had an Abdominal Aortic Aneurysm.  Fortunately, it was discovered during an exam.  The doctor could feel my dad's heart beating in his stomach/abdomen.  The aneurysm burst when the doctor first touched it in surgery.  Since he was already hooked up to the bypass machine, my dad survived ten more years.  Close call! Triple A's can press on the nerves in the spinal cord causing leg pain.  I'm wondering if bowing the head might have increased the pressure on an aneurysm and then the nerves.   https://gulfcoastsurgeons.com/understanding-abdominal-aortic-aneurysm-symptoms-and-causes/ Abdominal Aortic Aneurysm Presenting as a Claudication https://pmc.ncbi.nlm.nih.gov/articles/PMC4040638/
×
×
  • Create New...