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RMJ

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RMJ last won the day on February 26

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  1. Actually, even normal people don’t digest gluten all the way down to amino acids. I wasn’t clear. But normal people don’t have trouble with the gliadin peptides.
  2. Proteins and peptides are made of amino acids, the difference is the total size. Gluten is a large protein molecule. It is partially digested into smaller pieces, which are then called peptides. One of the reasons that gluten causes trouble for those of us with celiac disease is that our body can’t digest it all the way down to the amino acids.
  3. Blood test numbers don’t necessarily correlate with the degree of damage. Also, was your blood test run by the same lab as that of your grandson? The units used to report celiac blood tests aren’t standardized but are developed by each test manufacturer. Numbers between labs with different normal ranges can’t be compared.
  4. Some would say gluten sensitive enteropathy IS celiac disease! Gluten sensitive enteropathy When I had my endoscopy/biopsy my TTG IgA and DGP IgG had gone down to normal. My DGP IgA was 29 with a normal range of 0 to 19. Damage on the Marsh scale was 3A. Some scientific studies have shown intestinal damage continues in some people even after...
  5. My GI recommends methyl cellulose as a soluble fiber, because it doesn’t ferment in the colon as much as others.
  6. It sounds like severe constipation. Do you eat much fiber?
  7. Casein is the protein in milk. Lactose is the sugar. So lactose free is not the same as dairy free.
  8. IgE is the type of antibody seen in allergies. This would be a test for allergies, which are different than celiac disease. One does not have to eat gluten to prepare for an allergy test. The tests for celiac disease look at IgA and/or IgG antibodies. Routine priority just means that the test does not have to be performed by the laboratory on a...
  9. Do the two tests you’re comparing have the same normal ranges? The units used for these tests aren’t absolute weight/volume units - each test manufacturer uses their own. (It would be as if one person measured length in banana units and another measured length in cucumber units). The health care organization that I go to recently changed their TTG IgA...
  10. Due to an unrelated issue I couldn’t have a biopsy when my celiac antibodies were found to be elevated. My official diagnosis was thus “abnormal celiac antibody panel.” Maybe your doctor could put something like that on paper? Better than nothing. You are NOT doing something horribly wrong by skipping the biopsy!!! Four years of gluten free diet later...
  11. The FDA 20ppm regulation assumes someone can eat one kilogram of food containing that level. A few cough drops won’t be anywhere near a kilogram! However, some people with celiac disease are more sensitive and can’t handle the FDA’s allowed amount. I see that the ingredient in question is glucose syrup derived from wheat. The National Celiac Assoc...
  12. Is that what your doctor said after viewing your intestines during the endoscopy, or is that the result of the biopsies where a pathologist looks at tissue under a microscope? Did you have biopsies? If so, have you gotten those results yet?
  13. I didn’t answer your questions! 1. Not realistic, especially since you’ve had gluten accidentally. 2. Fairly realistic, as long as any nutritional deficiencies have been addressed. 3. Touching gluten should not be a problem for most with celiac disease, unless you then put your fingers into your mouth before washing them. Kissing someone on ...
  14. It can take some time to heal on the gluten free diet, especially if you’ve had occasional accidents. That said, I don’t see why your new consultant would want you to do a gluten challenge before the camera (endoscopy). Some doctors just don’t seem to believe other doctors celiac diagnoses and want to do tests themselves. It sounds like you know glute...
  15. As a scientist I was curious and tried to look this up. Acid and heat will help solubilize gluten, but this paper is talking about pH 1-3, and a cup of vinegar in a washing machine isn’t going to make the pH that low. Effect of heating and acidic pH on characteristics of wheat gluten suspension
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