RMJ

Figure 2 in this paper shows the time course for antibody level increases during a gluten challenge. They didn't test at 3 weeks, but the values went up nicely sometime between 3 and 4 weeks. This was a small study, only about 20 patients, but this is a paper that people refer to for determining the length of a gluten challenge.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3525791/#!po=33.8235

I say thank you and feed it to my husband who is not gluten free.

I don't see why you and your husband can't eat together. Is it that you can't both prepare food at the same time? Gluten on the plate of the person next to you is not going to jump over and harm you.

Unless there is flour all over the inside of the oven it shouldn't be a problem. A thorough wipedown should take care of it. You could always cover the food in the oven if it worries you.

I think dishrags shared between gluten and nongluten dishes could be a problem. I use dish brushes and have two, different styles, for easy identification, one for my husband's dishes and one for mine (I don't have a dishwasher either). I wash dishes right away so there are not gluten dishes in the sink when I'm washing my dishes. Gluten is easy to scrub off of smooth surfaces like a sink. If the sink has been scrubbed, looks clean and feels smooth I wouldn't worry about it.

People aren't "covered in gluten" unless they work in a bakery! I think you're worrying a little too much. I hope you can find a different (lower) level of concern that keeps you healthy and your family happy.

That is a very low positive. With this type of test, the values can vary about 5% if you run the same blood sample several times. It could easily be 19 (negative) or 20 next time.

That does look like a good list of tests to run. The "w/rfx" (with reflex) might mean they will only run it if the Ttg is positive. That is what my doctor's lab does. You might want to check that and ask to have it run no matter what. Or it might mean they will do an EMA titer only if the EMA is positive.

I think the outer coating would be the wheat bran?

Say whatever is needed to keep your food safe!

The TTG and EMA tests look for the same autoantibodies, but in different ways. Those results look like a TTG test (done in a test tube). The EMA test is evaluated under a microscope and results are in the format 1:##.

Page 24 of the linked pdf shows how it was bred (non-GMO). It is not gluten free barley, it is low gluten, 5 ppm.

http://plant-biotech.dk/annual_meeting/2014/presentations/Koehler.pdf

Based on your other posts I believe you have only been gluten free for about three or four months? It often takes longer than that for celiac symptoms to go away. You may just need to be patient.

I'm hoping to go to Paris next year and have identified seven bakeries/cafes that say they are completely gluten free!

Two days without gluten should not affect your tests results. Antibodies stay in the bloodstream for much longer than that.

You know you have celiac, you know your antibodies are still high. Thus they could still be causing all of your symptoms. Celiac is associated with many diverse symptoms; here is a link with 300 symptoms from the University of Chicago Celiac center.

http://www.cureceliacdisease.org/wp-content/uploads/2011/09/CDCFactSheets10_SymptomList.pdf

This paper describes a gluten contamination elimination diet. I am tryng it to see if it will bring my antibody levels down. I haven't had them remeasured yet, but after I started the diet I started to feel really good!

http://www.biomedcentral.com/1471-230X/13/40

It does not take years for the body to clear itself of gluten. For someone with celiac, after going gluten free it may take many months for the antibody levels to decrease and even longer for severe damage to heal.

You could try corn on the cob if you are just trying to see if corn bothers you.

If some of your tests are still high you may still be getting gluten. I thought my diet was gluten free when I avoided gluten-containing ingredients, but that wasn't enough for me. I was getting contamination somewhere. Maybe tell us more about what you eat?

Could you wrap your sandwich filling in a corn tortilla? Although they can get crumbly.

Is anything above a 0 positive? NO, That is not the way the tests are developed.

When you were diagnosed did they do any other blood tests? Could you have anemia or a vitamin deficiency?

Does your boyfriend eat gluten? Does he brush his teeth before kissing you?

Three weeks isn't long enough, sorry. You should go a few more. But two slices of bread a day should be enough. This paper describes the time course of the antibody increase.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3525791/#!po=39.0625

Transcript of meeting now available.

http://www.regulations.gov/contentStreamer?documentId=FDA-2015-N-0001-0051&disposition=attachment&contentType=pdf

Thank you for asking this question. Occasionally I feel anxious but not about anything specific. Next time that happens I'll evaluate what I've eaten for possible gluten contamination!

Not everything with soy has gluten. Soy SAUCE, unless it is the gluten free type, is made with wheat and soy.

The FDA had a workshop in March about development of treatments for Celiac. This webpage has the presentations (below the IBS presentations).

http://www.great3.org/presentations/

I learned some interesting things. For example, the blood tests are not actually approved for monitoring recovery, just for aid in diagnosis.

The FDA is supposed to issue a transcript of the meeting soon.

Another form of evidence would be to go gluten free and see if the antibody levels normalize.