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trents

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by trents

  1. trents
    Negative biopsy reports can also be due to patchy damage to the small bowel lining at the time the samples were taken, especially if the onset of celiac disease was recent. We recommend taking at least four samples in both the duodenum and the duodenum bulb. Some GI docs doing the scoping will not be that thorough and so, will miss the damage which gives...
  2. trents
    First, let me address your lack of symptoms. A high percentage of those diagnosed with celiac disease have few or no GI symptoms. We call them "silent celiacs". They are diagnosed based on random testing because of family history or because they have other blood parameters that are out of wack such as anemia or elevated liver enzymes or they have osteopenia...
  3. trents
    "Tissue Transglutaminase AB,IGA >250, says in the note that greater than 15 means the antibody is detected." Ah, with the more complete information, it all makes more sense. Your tTG-IGA was almost 17x normal. If you were in the UK and some other European countries they would have declared you to be a celiac on that alone and likely would not have...
  4. trents
    Can you post the actual report from the antibody blood tests. Is there more to it than what you posted? And why did you start eating gluten free? Did a doctor suggest this after looking at the antibody test results and the biopsy?
  5. trents
    Welcome to the forum, CuriosityKilledtheCeliac! First of all, it does not look like there were any actual celiac antibody IGA tests that were run. The IGA 250 H score you posted looks like a "total serum IGA" rather than a celiac specific antibody test. I say that because of the sheer magnitude of the number. Are you sure you are reporting the full name...
  6. trents
    As I said in my first post, there are a number of celiac antibody tests that can be run. The tTG-IGA is the most popular with doctors as it combines good specificity with good sensitivity. But for whatever reason, it misses some people who actually do have celiac disease. That is the value of running multiple blood antibody tests or a "full celiac panel"...
  7. trents
    Welcome to the forum, Eduardo! Celiac disease is an autoimmune disorder, meaning the body's immune system causes damage to the body's own tissues. With celiac disease, eating gluten triggers an autoimmune response in the lining of the small bowel, the part of the intestines that is just below the stomach. This autoimmune response damages the villi (millions...
  8. trents
    Okay, maybe higher gluten content makes bread rise more but you the kind of leavening agent is a big factor as well. Many people just use all purpose baking flour to create a wide variety of wheat foods, from pizza crust to biscuits to cake to loaf bread.
  9. trents
    The 20 ppm of gluten set as the commercial standard for "gluten free" is based on a 10 mg per day "safe" threshold for celiacs. https://www.glutenfreewatchdog.org/news/what-does-10-mg-of-gluten-look-like/ The article from the link above states that one slice of wheat bread contains about 3.5gm of gluten. So, the two slices of wheat bread daily guideline...
  10. trents
    Agreed! But, we still don't know how much gluten JDB is consuming with his cracker eating. I hope he's consuming enough of them daily to compensate for them possibly being made from low gluten flour. This has been a good discussion since it highlights the fact that different wheat flour products may vary significantly in the amount of gluten they contain...
  11. trents
    KK, I don't see any real evidence from your links that leads me to believe gluten content is a deciding factor in what kind of flour that commercial entities use to make various kinds of baked goods. The first article suggests they might consider this but we don't actually know how much of a factor it really is in the commercial environment. More important...
  12. trents
    But you say, "People with NCGS do not have the genes for Celiac Disease." But if in time they do transition to celiac disease then they must have had the genes. Correct?
  13. trents
    Very common.
  14. trents
    In addition to alternate celiac disease expressions, like ataxia and DH, that don't involve damage to the SB villi, and in addition to the situation where people have sabotaged the biopsy by already going gluten free before the procedure or at least eating insufficient amounts of gluten, there is the phenomenon of patchiness in the damage to the villous lining...
  15. trents
    KK, are you contradicting yourself here? You say people with NCGS do not have celiac disease but then turn around and say that NCGS may be an early stage of Celiac Disease in those with Celiac genes. Both can't be true.
  16. trents
    Okay, I am not a cook or a baker but I was using "leavening" and "yeast" in a synonymous way. Whatever, it makes dough rise to one extent or the other. Jews celebrate the Pass Over with unleavened bread which means without yeast since it was not from "starter" dough. Can you link me some information about crackers and pie crust using wheat flour with a lower...
  17. trents
    Does she understand that celiac disease is not an allergy but an autoimmune disorder? Is it time for you to separate from your family, at least for a period of time, and move to an environment that is safe for you? Don't misunderstand me to be implying you are crazy but I want to again emphasize you need to seek out regular mental health counseling for...
  18. trents
    I think you mean NCGS (Non Celiac Gluten Sensitivity) rather than NCGI. We know much less about the natue of the immune system response in the case of NCGS than we do celiac disease. What we do know is that there is considerable overlap in symptoms between the two. We also know that NCGS, when ignored or has gone undiagnosed for years, can cause serious damage...
  19. trents
    I would think pie dough, cookie and cracker dough don't rise as much because of less leavening, not because of less gluten.
  20. trents
    Welcome to the forum, sunny-monday! The tests for celiac disease do not measure gluten in the system but rather the inflammation antibodies caused by the autoimmune reaction to gluten in the small bowel. As Cristiana explained, you could also have NCGS (Non Celiac Gluten Sensistivity). Celiac disease and NCGS have a lot of symptom overlap but there is...
  21. trents
    A root canal simply removes the pulp with it's blood supply and nerves. My understanding is that it is mainly done for pain relief and to remove infectious processes that may cause further deterioration of the tooth. "A root canal is performed when the soft inner part of a tooth, known as the pulp, is injured or becomes inflamed or infected. The...
  22. trents
    Is your daughter's celiac well-controlled, i.e., is she consistent in her gluten-free diet? How old is she? Is the bone in the jaw beneath the tooth solid? What about an implant? I don't see how a root canal would improve the situation except maybe to alleviate some pain. It certainly wouldn't prevent the tooth from deteriorating any further.
  23. trents
    MCAS and histamine intolerance go together like a hand and a glove. Many of the symptoms you describe as well as the plethora of foods you supposedly react to strike me as having a larger underlying cause like MCAS.
  24. trents
    rsvtwin6, welcome to the forum! Those blood tests the naturopath did to check for food sensitivities/intolerances can be deceiving. I've had those done and skin prick sensitivity/allergy testing as well. There was some agreement between them but much disagreement. Like you, I had 30 plus foods that turned up as me reacting to. Some were strong reactions...
  25. trents
    Yes, you definitely have to be assertive when it comes to getting proper testing for celiac disease. Many doctors are insecure when you come to them with your own research data and they dig their heels in or get dismissive. We hear this all the time on the forum and we urge people to get a new doc if theirs behaves that way.
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