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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
    Low D3 is probably rampant in the USA population as a whole and the level deemed "normal" when you get serum tested for it is likely well below optimum. Yet, if you were megadosing with it for three months and levels went down, that certainly raises the question of are you absorbing nutrients properly.
  2. trents
    Welcome to the forum, Lredd! The igG tests are not as specific for celiac disease as are the igA tests. Yes, if your biopsy is negative I would be looking at NCGS. Keep in mind that some gluten disorder experts believe that NCGS can be a precursor to celiac disease. What are your symptoms? Are any CBC labs, like hemoglobin/hematocrit, or vitamain B1...
  3. trents
    Yes. The rash associated with celiac disease is dermatitis herpetiformis or "DH". It characteristically has blisters (vesicles) in the bumps. Most people who have DH also experience damage to the villi that line the small bowel, which would explain your bloating after eating wheat products. The kind of gluten that causes celiac disease is found in wheat,...
  4. trents
    Alnlv, welcome to the forum? You suspect you have a wheat allergy? Do you mean celiac disease? It is not an allergy but an autoimmune disorder. tTG antibody tests are run to detect celiac disease. It is possible you also have wheat allergy in addition to celaic disease. High Ig E indicates allergies. Ig E reactions utilize an entirely different immune...
  5. trents
    Welcome to the forum, JohnAdam! I am so glad you posted this because there has been a lot of discussion lately on the forum about this very topic. Some, like you experienced in your teen years, are "silent" celiacs and believe they can let their guard down now and then to indulge themselves in gluten. Of course, they aren't advocating disregarding their...
  6. trents
    Sorry to hear of your job loss. Bumber! Bad timing too, with regard to your pursuance of testing for celiac disease. You are in my prayers.
  7. trents
    The issue with yeast is that it can be grown on a wheat substrate. The company that makes this alfredo sauce may not use the same supplier every time for the yeast ingredient in their purchasing. These companies look to cut costs by going with the cheapest bidder. Unless Bertolli tests for gluten content of the final product they cannot say for sure it will...
  8. trents
    I would like to see some research done on the bearing that having one celiac gene vs. more than one has on sensitivity as well as if any one of the genes is associated with higher sensitivity levels to gluten. I have a suspicion that celiac gene variations may account for sensitivity differentials as well as intensity of reaction to getting glutened, amount...
  9. trents
    Well, if you are going to have a breakdown, make it worth it with something yummy!
  10. trents
    Yes, someone posted that same study link recently on the forum or at least referred to it. Intentional cheating on the gluten-free diet in order to maintain good symptomatic tolerance would work for a lot "silent" celiacs but would not be advisable I think for many others who react violently to even small exposures. And if a silent celiac lost all tolerance...
  11. trents
    I had an uncle that was diagnosed with celiac disease late in life, maybe in his mid 70s. He pretty much ignored the advice to go gluten free his physician and myself gave him. It would have cut into his social life too much which revolved around eating out. He lived to be in his late 80s. So, there may be wisdom in how they handle that in the UK. But the...
  12. trents
    Barley contains a fraction of the gluten found in wheat so you'd have to drink quite a bit of Guiness in order to get as much gluten as in bread or crackers. The main difference between wheat crackers and wheat bread is the leavening agent. There's a lot of bakers yeast used to make bread rise. Saltine crackers would have much less leavening agent or none...
  13. trents
    Maybe. But the problem I see with this approach is that most celiacs develop less tolerance of gluten after having been off of gluten for a significant period of time. At diagnosis, I was a silent celiac. But some years later, after going gluten free, I get violently ill if I consume a significant amount of gluten. To avoid that phenomenon one would have...
  14. trents
    I don't know of anywhere you can find a chart that gives a comprehensive list of foods and their gluten content. Two slices of bread is just a rough guideline intended to communicate to those having an antibody blood draw coming up to not avoid eating gluten yet. Most people eat far more gluten in the course of a day than is contained in two slices of wheat...
  15. trents
    From what the GI NP said, it sounds like they may not be as interested in sorting out whether you have celiac disease as opposed to NCGS as they are seeing if gluten consumption is causing you issues of some kind. There are some other intestinal diseases that might throw weak positives in the secondary antibody tests. I'm thinking of Crohn's for one.
  16. trents
    The same amount, according to Mayo Clinic guidelines. And don't assume no damage is being done to small bowel villi just because you have no symptoms. Many celiacs are "silent celiacs". That means they do not experience classic GI distress of any kind but when they go for a biopsy they find their villi were severely damaged.
  17. trents
    Welcome to the forum, Magnus! Your antibody results indicate you could have celiac disease or maybe NCGS (Non Celiac Gluten Sensitivity). They share many of the same symptoms but NCGS does not damage the villi that line the small bowel, as celiac disease does, and there currently is no definitive test for NCGS. Celiac Disease must first be ruled out...
  18. trents
    Let's check this. You were eating normal amounts of gluten (two slices of wheat bread or the equivalent) for at least 6-8 weeks before the blood draw to test for celiac antibodies?
  19. trents
    I would not write off celiac disease just yet because of the low total serum IGA and because so much of the other bloodwork indicates enteropathy of some kind. You have a biopsy coming up soon, correct?
  20. trents
    Erika, the low IGA, Qn, Serum is not a test for celiac antibodies. It is the total serum IGA count. Low total serum IGA will drive the celiac antibody scores down and can create false negatives. "Total serum IgA: This test is used to check for IgA deficiency, a condition associated with celiac disease that can cause a false negative tTG-IgA or EMA result...
  21. trents
    Even if it could cover CC situations, that would be a huge boon to many in the celiac community, especially those in the more sensitive spectrum.
  22. trents
    Journal of Biosciences and the author's last name is Springer. Here is the link to the article itself in the journal: https://link.springer.com/article/10.1007/s12038-023-00337-3
  23. trents
    I wish the article linked above had also contained a link to the original study sited or at least the title of the research paper. It does reference the journal it was published in but not the volume or date.
  24. trents
    Be consuming the gluten equivalent of 2 slices of wheat bread for 6-8 weeks before the blood draw.
  25. trents
    I would not be too quick to accept the doctor's conclusion that you don't have celiac disease. You are by no means the first participant on this forum to report this phenomenon. Several things can cause positive antibodies but negative biopsy, including patchy damage to the villi combined with a lack of being thorough in sampling by the one doing the scoping...
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