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Yeast Overgrowth Same Symptoms As Celiac

buckwheat

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buckwheat Apprentice
buckwheat
Posted

I have all the celiac symptoms. Felt better from eating gluten-free even better when avoiding SUGAR I have just learned. Thought I might have DH on my elbows but its more of a poriasis look. The rash has cleared up more in 1 week from a kidding refined sugar than 1 year gluten-free. Problem is candida creates a gluten intorelance, I get the instant brain fog ect just like celiac. So I don't know if I have celiac which has caused a yeast overgrowth, or a yeast overgrowth resulting In a gluten intorelance. Anyone going through this?

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buckwheat Apprentice
buckwheat
Posted
  • Author

*Avoiding refined sugar

ndw3363 Contributor
ndw3363
Posted

This is my life - I cut out sugar...still sick.  Cut out gluten, got better (rash gone).  Brought sugar back..got sick rash came back.  If I eat sugar or any carbs whatsoever, my scalp breaks out in flakes, my face gets red/oily and starts to burn, and eventually, the itchy rash on my elbows will come back.  I am no longer getting the yeast infections (knock on every piece of wood known to man), but I think that's because I stopped taking the bc pill a year ago.  During a particularly bad PMS week, I threw caution to the wind and had a few glasses of wine and some cream cheese frosting (don't judge)...next day, itchy head, oily gross skin, irritable attitude...know what that lead to?  Anger and more indulging!!  Stupid endless cycle of crap.  If I'm very strict on my no sugar, no alcohol, no carb diet, I feel great.  But then I end up pissed at the world cause I can't even have a glass of wine with friends on a warm Spring afternoon!!!  Someday I'll either stop whining or figure out a different solution...until then, I'm in the same boat with you.  Wish I had something more positive to share.

1desperateladysaved Proficient
1desperateladysaved
Posted

This is coming from a Super-Sensitive standpoint:

 

I am not eating sweets.  (since 7 Years)   I haven't had gluten for about a year.  I am avoiding grains.  (l year)  I am avoiding foods I have antibodies to (6 weeks)  Both when I began avoiding grains and other intolerances I experienced a "yeast cleanse."  Hopefully, this will do the trick!

 

In my thoughts, I think the celiac came first and lowered my immunity level.  I am thinking that my intense sweet tooth, when I was little, fed the yeast.  I also had several long and short pennecilin shots when I was young.  This kills the good bacteria in the gut and leaves plenty of yeast and bad guys to take over.

 

I am feeling so much better that I don't mind not eating sweets so much.  The exception being when I am eaten in front of.  I am feeling less upset about that as I realize that not everyone has as big a problem as I would.

 

Diana

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    • Scott Adams
      Test interpretations

      By Scott Adams · Posted

      Based on those results alone, it’s not possible to say you have celiac disease. The test that is usually most specific for celiac, tTG-IgA, is negative in your results, and the endomysial antibody (EMA) is also negative, which generally argues against active celiac disease. However, your deamidated gliadin IgA is elevated, and your total IgA level is also high, which can sometimes affect how the other antibody tests behave. Another important factor is that you were reducing gluten before the test, which can lower antibody levels and make the results less reliable. Because of that, many doctors recommend a gluten challenge (eating gluten regularly for several weeks) before repeating blood tests or considering an endoscopy if symptoms and labs raise concern. It would be best to review these results with a gastroenterologist, who can interpret them in context and decide whether further testing is needed.
    • trents
      Test interpretations

      By trents · Posted

      Since you compromised the validity of the antibody testing by experimenting with gluten withdrawal ahead of the testing, you are faced with two options: 1. Reintroduce significant amounts of gluten into your diet for a period of weeks, i.e., undertake a "gluten challenge". The most recent guidelines are the daily consumption of at least 10g of gluten (about the amount found in 4-6 slices of wheat-based bread) for at least two weeks leading up to the day of testing. Note: I would certainly give it more than two weeks to be sure. 2. Be willing to live with the ambiguity of not knowing whether gluten causes you problems because you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). There is no test for NCGS. Celiac disease must first be ruled out and we have tests for it. Celiac disease has an autoimmune base. NCGS does not. GI symptoms overlap. In the early stages of celiac disease, other body systems may not be showing stress or damage so, symptomatically, it would be difficult to distinguish between celiac disease and NCGS. Both conditions require elimination of gluten from the diet for symptom relief. Some experts feel that NCGS can be a precursor to celiac disease.
    • suek54
      Need advice for some relief!

      By suek54 · Posted

      Hi Kayla Huge sympathies. I was diagnosed in December, after 8 months of the most awful rash, literally top to toe. Mine is a work in progress. Im on just 50mg dapsone at the moment but probably need an increased dose to properly put the lid on it. As you have been now glutened, I wondered whether it might be worth asking for a skin biopsy to finally get a proper diagnosis? Sue  
    • MicG
      Test interpretations

      By MicG · Posted

      I had been eating reduced gluten until about 3 days before the test. I did realize that wasn’t ideal, but it was experimental to see if gluten was actually bothering me. One slip up with soy sauce and it was quite clear to me that it was, lol. 
    • trents
      Test interpretations

      By trents · Posted

      Possibly. Your total IGA (Immunoglobulin A, Qn, Serum) is actually high so you are not IGA deficient. In the absence of IGA deficiency, the most reliable celiac antibody test would be the t-Transglutaminase (tTG) IgA for which your score is within normal range. There are other things besides celiac disease that might cause an elevated DGP-IGA (Deamidated Gliadin Abs, lgA) for which you do have a positive score. It might also be of concern that your total IGA is elevated as that can indicate some other health problems, some of which are serious.  Had you been practicing a gluten free or a reduced gluten free diet prior to the blood draw? Talk to your physician about these things. I would also seek an endoscopy/biopsy of the small bowel to check for damage to the villous lining, which is the gold standard diagnostic test for celiac disease.
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