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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

plumbago

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plumbago last won the day on November 8 2015

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About plumbago

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    Post Nov 8, 2016: ACA, What now?, health, mental health, gardening, organic, recycling, better labeling of GF foods
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  1. I think your thinking/concept is basically correct (but I am not a hematology expert). BTW, Merck says there are five (not three) stages of anemia, and states: "Stage 1 is characterized by decreased bone marrow iron stores; Hb and serum iron remain normal, but serum ferritin level falls to < 20 ng/mL. The compensatory increase in iron absorption causes an increase in iron-binding capacity (transferrin level)." http://www.merckmanuals.com/professional/hematology-and-oncology/anemias-caused-by-deficient-erythropoiesis/iron-deficiency-anemia ETA: Contradicting myself above, yes, you are correct (and maybe I did not read too closely earlier). "isn't the TIBC typically higher in the second stage as the body starts preparing to take any iron as it comes in?" And yours was low, not high.
  2. From your transferritin and TIBC range, combined with normal iron level, sounds like out of three stages, you may have first or second stage iron deficiency. Regarding the MCH, macrocytic RBCs are large so tend to have a higher MCH. High MCH levels can indicate macrocytic anemia, which can be caused by insufficient vitamin B12. Insufficient folic acid can be another cause of macrocytic anemia. Alcohol abuse can be a contributing factor and should be disclosed in the diagnostic process to better enable accuracy in diagnosis and in treatment determination. http://www.brighthub.com/science/medical/articles/71162.aspx
  3. I don't think any gluten-free bread will ever be as delicious as a fresh baguette out of the oven, but you never know. I have had a good Rudi's bread once or twice, and there is a gluten-free bakery here in DC that's pretty good (their biscuits are, at any rate). Other people swear by Grind Stone Bakery in California. Never been or ordered, myself. https://www.grindstonebakery.com/category/gluten-free-STORE.html I agree with those who counsel fattening up on fats rather than processed carbs right now, but whatever - do what works for you.
  4. As above, B12 won't affect celiac panel results, but the doctor reading the test results should be informed that you are taking monthly B12 injections (or at whatever interval you are taking them).
  5. Wow, you've done it, and... you got / get it. I know I benefit from reducing carbs and sugar, but it is difficult, and it's hard to get excited by food when you have to eat like a rabbit (or mountain lion)! Tracey, what else did the doc say about the 2nd endoscopy (guess you are still waiting on that)? What is your diet like, beyond "eating healthy?" Really, I don't have near enough information to be commenting one way or the other, so I wish you the best and feel free to provide more details. Plumbago
  6. Interesting take. The advice to stop inflaming our bodies by consuming so much processed food is great. Is there more Celiac than before? This writer seems to think so. I really don't know. I used to smoke. When I did, I did not have celiac disease, that I know of. Smoking is immuno-suppressive. Is quitting smoking a trigger for celiac disease? Seems not unreasonable to ask / speculate. As well, is large scale smoking cessation partially responsible for the rise in diabesity (a term, by the way, that that author did not make up!)? Plumbago
  7. I was getting mouth ulcers too - could be citrus as someone said, sugar, SLS in toothpaste, hormones, stress (a big one!). I recently wrote about it on this site. For 2 weeks, I've had no sugar, and less stress. No mouth ulcers. Also, no eating pleasure. It's a bummer. As for the stomach ulcers, have you done a fecal occult blood test (or FIT test)? That maybe can be done before another endoscopy.
  8. Perhaps you can get a celiac panel done? While there is an association between elevated liver enzymes and celiac disease (see below), it would be good to get the celiac blood tests done for a little more certainty. The only other thing I might suggest is to do some intensive reading on autoimmunity in general. I am constantly researching this in one way or another and recently learned about Dr Terry Wahls who radically changed her diet and is now walking without a cane, hiking, and biking after being bound to a wheelchair for years and years with MS. And that would be just a start. (Diet of course is foundational.) What I'm reading so far in response to your very thorough post is very good. Below is something from Medscape: Liver abnormalities are a common extraintestinal manifestation in patients with classical celiac disease and hypertransaminaseaemia could be the only sign of celiac disease, in absence of gastrointestinal symptoms. The hepatic involvement in our celiac disease patients was asymptomatic, as frequently described in these subjects [15], with the increase in liver enzymes being generally mild or moderate, even though in some patients it may be ten times higher than the upper normal limit.[4] The pathogenetic mechanisms underlying liver injury in celiac disease patients are poorly understood; a widely accepted hypothesis is based on the increased intestinal permeability, which favours the absorption of toxins, antigens and inflammatory substances via the portal vein circulation Source: Medscape http://www.medscape.com/viewarticle/807920_5 Plumbago
  9. There are factors that can cause and predispose one to UTIs: frequent catheterization, some exams, sex. Factors that can predispose one to having UTIs: urinary stasis: renal impairment; problems with the bladder; stones, tumors; obesity; aging; HIV; pregnancy; poor personal hygiene; holding it; spermicides; and diabetes. My standard response would be to check your blood glucose. How's that? Only if she's not replacing one gluten processed carb with a non-gluten processed carb! I too would love to hear the pathophysiology of UTIs and untreated celiac.
  10. [First let me preface my comment with: I understand this is an old post!] I can only surmise from the grand total of 1 response that not many on celiac.com are doing that diet. But I am currently knee deep into the Wahls protocol in terms of reading and learning about it. The last week, due to a painful aphthous ulcer, I went sugar free. Not grain-free, quite, but nearly, and I just ate a buttload more vegetables than I normally do (which is a lot, normally), probably 4-5 cups a day. I feel like I have lost a little weight (my BMI is usually around 22 or 23) but I'm most concerned about the abdomen, of course. I feel like that area is less bloated than normal, is what I can say after a week. To go whole hog into this protocol, as with any diet, requires a huge commitment. I'd like to, but at the same time, I would want the support of other people and so far, that is not happening. I've been sugar free before. What that has taught me is how to drink coffee without sugar,a great thing to learn. This past week, though, I haven't even drunk coffee. Only water and green tea. Not getting empty calories from beverages is by itself huge. This woman (Terry Wahls) makes so much sense. She is a great writer and communicator to boot. I am youtubing and downloading like crazy and have placed a hold on her book at the library. I am anxious to dialogue with others about it. Plumbago This is very true! In general this week, I can't think of anything that particularly bothered me, and really I wasn't even that hungry. What did concern me (and again, I didn't go whole hog into the protocol) was that I was less kind of interested in food, this has its pluses and minuses. I like to be inspired by food. Perhaps it just requires time to adjust.
  11. Regarding mouth sores, I had these last week, and commented on them here: https://www.celiac.com/gluten-free/topic/118602-aphthous-ulcers/
  12. When you ask if you can be anemic and still have a normal CBC, I would say yes, but add that there are different causes of anemia. So if you are talking about iron-deficiency anemia, I would still say the answer is yes. There are different stages of iron deficiency anemia. First stage iron deficiency – Characterized by decreased bone marrow iron stores. Hemoglobin and serum iron are normal. Serum ferritin decreases. Iron-binding capacity increases. Second stage – there is a decrease in transport iron: serum iron decreases and transferrin increases. Measure both; the more transferrin and the less iron in the blood, the more advanced the deficiency. Iron saturation of transferrin decreases. Third stage – occurs when lack of iron limits hemoglobin production. This is the late stage, a late indicator. H&H will drop. That is a quick and easy test. However, the criteria is not just low hemoglobin, but low hemoglobin and low iron. Tests include serum iron; total iron binding capacity; serum ferritin; and transferrin saturation. I'm not sure if you are the same person considering an iron transfusion with a hemoglobin of 12 something (to which I recommended you hold off, because 12 is normal), but as others have noted, your hemoglobin is normal now, and like you said, best to wait to talk to your doc about supplementation. (Seven is a pretty darn low hemoglobin, BTW!) Plumbago
  13. Doctors can take a while to get the correspondence out - sometimes I have to ask three times (tel/portal/fax - or some combination thereof) for results or a report, but it eventually gets sent. It's possible that the lab that received your sample is still processing it. Also, what may happen is the GI doc (specialist) may send the report to your general practitioner who, ideally, will call you to go over the results. And / or the GI doc him or herself will go over the results with you. In my own case, the GI who did my scope strongly suspected celiac and told me so once I came to after the procedure, but said he would know once biopsy results came back, for sure. My regular doctor called me right away once he got the endoscope results and biopsy report. Plumbago
  14. I am still learning myself, but one thing I don't understand is why your tTG IgA is high but the tTG IgG is low. Also, I don't hear of many cases where the 'scopes precede the bloodwork ! Doctors should be telling you about abnormal labwork and most especially new diagnoses, not nurses. Plumbago
  15. Ah ok, then. It may be because you took two different gliadin tests, as others have said. You asked how you could know upthread. Take a look at the printout of your lab results, and it should say. You can ask for them if you don't already have them.