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Blood Test Results Vs Small Intestine Biopsy


GladGirl

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GladGirl Rookie

I realize that having been diagnosed by a Hematologist who ran all the blood tests for Celiac Disease on me is not considered the "gold standard". However, after having been through surgery to remove my gallbladder and a very painful biopsy on my liver, I really didn't feel the need to go through yet another "invasive" procedure. Some have questioned me about my ttg level and all I can say is it was my IGA positive results that the Dr. has used for my diagnosis. Here is a short synopsis from our very own library on this site, to explain that type of usage:

"IgA anti-gliadin antibodies are less sensitive but are more specific. In clinical trials, the IgA antibodies have a specificity of 97% but the sensitivity is only 71%. That means that, if a patient is IgA positive, there is a 97% probability that they have celiac disease. Conversely, if the patient is IgA negative, there is only a 71% probability that the patient is truly negative for celiac disease. Therefore, a positive result is a strong indication that the patient has the disease but a negative result does not necessarily mean that they don not have it. False positive results are rather uncommon but false negative results can occur."

This excerpt is from "Interpretation of Celiac Disease Blood Test Results" by Scott Adams located on this site for Diagnosis information.

At this point in my life, almost 60 years of age, I really do not feel the need to digest "gluten" again just to please the medical community or others. With the wonderful results of my newest blood work since being gluten free for 3 months now....I do not want to reverse this process of feeling so much better.

I have been in contact with a support group close to my area and hope my search for a "celiac wise" Dr. in family practice or internal medicine close by can be found. So far, one of the mediators for the group said the Gastroenterologists they have had "cut them lose" to fend for themselves since diet is the treatment. Really?? What a need in the medical community then, even to Pediatricians, OB/GYN, and Dentists! From the short amount of research I have been doing, we need to be monitored at any rate about our nutrient sufficiency and proper treatment when prescribing any medications. That certainly leaves a huge gap since our population is so infected. Try telling your current Dr. he is wrong to prescribe you a medicine!! Mine yelled at me!! Not willing to take that again!

Sending you all well wishes to our healing process! :)


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      This is a common experience across the board with various brands of gluten-free bread products. Prices go up, size goes down. Removal of the egg component may be for the purpose of cost-cutting related to bird flu supply shortages or it may be catering to those with egg allergy/sensitivity, fairly common in the celiac community.
    • HAUS
      Living with Coeliac Disease since birth, Bread has always been an issue, never too nice, small slices and always overpriced, But Sainsbury's Free From White Sliced Bread seemed to me to be an exception with it's large uniform 12 x 12cm slices that had the bounce, texture and taste of white bread even after toasting with no issue that it was also Milk Free. Unfortunately Sainsbury's have changed the recipe and have made it 'Egg Free' too and it has lost everything that made the original loaf so unique. Now the loaf is unevenly risen with 8 x 8cm slices at best, having lost it's bounce with the texture dense and cake like after toasting resembling nothing like White Bread anymore. Unsure as to why they have had to make it 'Egg Free' as the price is the same at £1.90 a loaf. Anyone else experiencing the same issue with it? - also any recommendations for White Bread that isn't prescription? / Tesco's / Asda's are ok but Sainsbury's was superior.
    • Mari
      Years  ago a friend and I drove north into Canada hoping to find a ski resort open in late spring,We were in my VW and found a small ski area near a small town and started up this gravelled road up a mountain. We  got about halfway up and got stuck in the mud. We tried everything we could think of but an hour later we were still stuck. Finally a pickup came down the road, laughed at our situation, then pulled the VW free of the mud. We followed him back to the ski area where where he started up the rope ski lift and we had an enjoyable hour of skiing and gave us a shot of aquavit  before we left.It was a great rescue.  In some ways this reminds me of your situation. You are waiting for a rescue and you have chosen medical practitioners to do it now or as soon as possible. As you have found out the med. experts have not learned how to help you. You face years of continuing to feel horrible, frustrated searching for your rescuer to save you. You can break away from from this pattern of thinking and you have begun breaking  away by using some herbs and supplements from doTerra. Now you can start trying some of the suggestions thatother Celiacs have written to your original posts.  You live with other people who eat gluten foods. Cross contamination is very possible. Are you sure that their food is completely separate from their food. It  is not only the gluten grains you need to avoid (wheat, barley, rye) but possibly oats, cows milk also. Whenever you fall back into that angry and frustrated way of thinking get up and walk around for a whild. You will learn ways to break that way of thinking about your problems.  Best wishes for your future. May you enjpy a better life.  
    • marion wheaton
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    • trents
      @BlessedinBoston, it is possible that in Canada the product in question is formulated differently than in the USA or at least processed in in a facility that precludes cross contamination. I assume from your user name that you are in the USA. And it is also possible that the product meets the FDA requirement of not more than 20ppm of gluten but you are a super sensitive celiac for whom that standard is insufficient. 
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