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mmontequ

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About mmontequ

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  1. Not both of those transglutaminase tests were supposed to be IGG, the latter one should be IGA. (Not sure if that's the IGA test you refer to, but it was a typo on my part.) He said nothing about IGA deficiency. I'm going to try cutting gluten out of my diet, but since the "symptoms" are entirely behavioral rather than physical (never had any stomach pain, skin rash, anemia, etc) it will be more difficult for me to discern if cutting gluten out is causing a change. I just feel like using trace units of gliadin as a basis to recommend the absolute avoidance of gluten seems like it could be a bit faulty. Thanks for the feedback!
  2. Hi all, Last week I underwent extensive blood, urine, and skin testing for psychiatric purposes. I had previously been diagnosed by a psychologist with depression (dysthymia), generalized anxiety disorder, and ADHD inattentive type. When I saw a psychiatrist, he suggested that my illness may be due to food reaction. Today I got back my test results, some of which pertain to gluten intolerance. Gliadin (deamidated) IGA: 7 units <20 antibody not detected Gliadin (deamidated) IGG: 3 units <20 antibody not detected Transglutaminase IGG: 3 U/ml <6 no antibody detected Transglutaminase IGG: 1 U/ml <4 no antibody detected (To me it seems if the antibody is not detected, then gluten intolerance/sensitivity shouldn't necessarily be the issue. Am I correct, or do I have it the other way around?) I was also administered injections of diluted (not concentrated, not sure if that matters) gluten and wheat that produced no symptoms or immediate reaction, but gave a very mild delayed reaction after 24 hours. Milk and corn, by contrast, produced more noticeable reactions. Still, the psychiatrist recommended immediately cutting all gluten out of my diet (along with dairy and corn, among some other dietary changes). I plan on taking his suggestion, but I have never had any of the common symptoms of gluten intolerance/sensitivity in the past to my knowledge. I am 22 years old. Not asking for medical advice but possibly some anecdotal comparisons: do my gliadin and transglutaminase results seem to significantly suggest gluten intolerance/sensitivity? Other posters in this forum have used more stringent reference ranges, but even then, my results seem low. Even though this diagnosis is coming from a medical professional with much greater expertise on the matter than I have, it seems to rely on a reading of my results as >0 automatically equating to gluten intolerance/sensitivity. I study statistics, so I'm skeptical of using rejection ranges that liberally. Curious what you all think. Thanks, Matt
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