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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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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


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About KHAlice

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  1. Thanks for your reply. The tests I had were: Allergen-Gluten IgG That is the one that was 4.5 and had a reference rating of < 2.0. Allergen Gluten IGE and that one was below detection. CRP was 16.0 I am just not quite sure what this means to me. I have been searching the web but it is all so unclear.
  2. I am new to this site and am hoping someone who has more experience with gluten issues can offer some insight into what the symptoms I have and these blood test results actually mean. This is how it started: I am in my mid 40s and have recently started eating clean and exercising. I went on the 17 day diet and had great results. (ll lbs shed in 17 days). During that time I had no pasta, bread, crackers etc. I upped the dairy and ate lots of veggies and nuts. I felt great! Lot's of energy. Then I started adding in "regular" foods in small portions. My stomach started to cramp every morning. I have always had a "sensitive" stomach but this was very abnormal for me. I toughed it out most days and it would eventually go away. The day before my worst reaction, I had one half of a turkey sandwich for lunch with a bowl of tomato soup, and a tomato sandwich for dinner. I was in agony the next morning. The Dr. says it is either Dairy or Gluten and I should cut them both out for now. I did that and I feel better. Much better. I also decided on my own to cut the tomatoes to see if that could be the culprit. So now I am eating no wheat, dairy or tomatoes. My doctor wants to run tons of tests but I have to pace myself due to the cost. He recommended a Lactose antibody test but it is quite pricey so I am waiting on that one. But I did take the C Reactive Protein Test and the Gluten antibody tests. The CRP was nearly 4 times what the normal is. The Gluten IGG is 4.5 with a reference range of 2.0. Gluten IGE was below detection. So what does this actually mean? He said "watch the gluten". But this is to vague for me. I need some direction. Can anyone offer insight or suggestions on what this means?