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Igg Down, Iga Up? What Does That Mean?

funkflex

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funkflex Rookie
funkflex
Posted

Hi

Anti-tTG IgA has INcreased since I started the gluten free diet. Meanwhile, anti-deaminated gliadin DEcreased significantly. What does this mean?

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mushroom Proficient
mushroom
Posted

Perhaps you are still using dairy products? tTG can react to things other than gluten, such as dairy. DGP is pretty specific to celiac.

funkflex Rookie
funkflex
Posted
  • Author

Perhaps you are still using dairy products? tTG can react to things other than gluten, such as dairy. DGP is pretty specific to celiac.

For breakfast I usually eat bread (with wheat starch) and gouda cheese. I drink perhaps a glass of milk containing probiotics every other day. Kan I keep the wheat starch? Have to stop drinking milk / skip the cheese?

shadowicewolf Proficient
shadowicewolf
Posted

Drop the wheat. None should be in your diet if you are gluten free. :blink:

cavernio Enthusiast
cavernio
Posted

Definitely. Seeing as how you're not even supposed to be eating anything that has a bread crumb or dusting of flour, I can't believe you're eating wheat starch, even if that's supposed to mean no protein (gluten) in what you're eating. That's just asking to not get better.

You may or may not want to cut out dairy too. If you don't, keep it in mind for future if you aren't getting better.

frieze Community Regular
frieze
Posted

yeah, skip the wheat starch. It may have been "certified" gluten free, but at what level? If you are very sensitive, it may well be too much, kinda like the shared line issues.

funkflex Rookie
funkflex
Posted
  • Author

I´m cutting out wheat starch entirely now, eating tortilla de patatas, omelettes, pancakes and rice for breakfast. Time to get better:)

Still, the bakery claims the bread is without gluten even though it contains wheat starch. They say it is according to new standards where food has to be entirely gluten free to be called gluten free. How is this possible? Can I trust it?

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mushroom Proficient
mushroom
Posted

With Codex wheat starch they claim that the processing entirely removes the gluten. Many are dubious of this scientific claim :blink: Many of the super sensitive celiacs claim that they react to it. You will have to test for yourself and see if eliminating it helps you.

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    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
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      how much gluten do I need to eat before blood tests?

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