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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
    Although the gluten challenge guidelines suggest at least two weeks of at least 10g of gluten daily, I would go for 4 weeks to make sure - if you can tolerate it, that is. When you go in for the blood draw, make sure to ask your physician to order not only the tTG-IGA test but the total IGA test. The tTG-IGA test result cannot be trusted if you are IGA...
  2. trents
    She carries one of the two primary genes that indicate the potential to develop celiac disease. About 40% of the general population carries one or both of these genes but only about 1% of the general population develops celiac disease. So, the gene test cannot be used to diagnose celiac disease but it can be used as a rule out measure. Having either one of...
  3. trents
    Welcome to the forum, @kim-d! Recently revised guidelines or the "gluten challenge" recommends the daily consumption of at least 10g of gluten for at least two weeks up until the day of the antibody test blood draw. 10g of gluten is the amount found in about 4-6 slices of wheat bread. IMO, I would wait until you have time to do it right so as to...
  4. trents
    Based on the available test information, it does not appear you have celiac disease. This is a assuming you are not IGA deficient and also assuming your gluten consumption was adequate both in amount and duration in order to ensure valid antibody testing. Guidelines for the "gluten challenge" have recently been revised. It is now recommended that those seeking...
  5. trents
    Welcome to the forum, @np1209! Your understanding of the gene testing results is correct. DQ2 and DQ8 are the primary genes associated with the potential to develop celiac disease. My understanding is also that DQ2 alone represents stronger potential than DQ8 alone. But we need more information with regard to your antibody test results. You need...
  6. trents
    Matthew 18:21-35
  7. trents
    Welcome to the forum, @RDB7918393! For some folks, gluten reactions are delayed but I would not think symptoms delayed of a week or more out would be due to a gluten reaction. Twenty four hours or so but not 7-14 days. I would suspect something else is going on. Eating out is well-known to be the number one sabotaging activity of the gluten-free...
  8. trents
    Welcome to the forum, @Amyinwyoming! Answers to your question that you might receive may not be helpful to you as an individual since sensitivity levels vary significantly within the gluten sensitive/gluten intolerant/celiac community. The other complicating factor is that low levels of gluten in a product may not cause obvious symptoms but may still...
  9. trents
    I think you would do well to take a high potency B-complex such that you get more balanced dosage across the spectrum of B vitamins. They work in concert.
  10. trents
    I would disagree with your assessment of the scientific validity of cross reactivity. It has been established in such things a CMP and meat glue. And it may be more difficult to confirm with regard to "gluten free" oats because of recent question marks about the reliability of certification protocols, the celiac community is pretty well convinced that cross...
  11. trents
    One thing you might consider is getting genetic testing done to see if you carry one of both of the genes that have been identified as providing potential for developing celiac disease. About 40% of the population carry one or both but only about 1% of the population actually develops celiac disease. So, it cannot be used to diagnose celiac disease but it...
  12. trents
    I don't see any point in seeking allergy testing to determine if you have a wheat allergy. I think you already know that you need to avoid use of skin care/hair care products that contain wheat and it's derivatives.
  13. trents
    Do you mean cross contact or cross reactivity?
  14. trents
    The latest "gluten challenge" guidelines for those seeking testing after having been on a gluten free diet for a significant period of time is the daily consumption of at least 10g of gluten for at least 2 weeks leading up to the day of testing. 10g of gluten is about the amount found in 4-6 slices of wheat bread. This would apply to either antibody testing...
  15. trents
    Do the skin care products that give you a rash list wheat as an ingredient or are you assuming from your reaction that they contain gluten? It is possible that not only do you have celiac disease, which is not an allergy but an autoimmune disorder, but that you also have a wheat allergy.
  16. trents
    Sorry, meant to type "or dermatitis herpetiformis for short". What? Every time I try it, the abbreviation for this skin condition is converted to the full length term. I'm trying to type "D" followed by "H".
  17. trents
    Welcome to the forum, allis! By "skin response to gluten products" are you saying you develop a rash when you use lotions, creams, shampoos, etc. that contain gluten? One of the classical symptoms of celiac disease is a skin rash known as dermatitis herpetiformis or "dermatitis herpetiformis" for short. Celiac disease is the only known cause for...
  18. trents
    Andre, what if it costs the producer much more to make gluten-free bread than wheat bread but they cannot charge more in order to cover the extra expense? Is that fair? And what will happen in that case? Will the government need to subsidize the product? Will food companies just quit making gluten-free bread because they are losing money? Will food companies...
  19. trents
    Not long before my celiac dx I was experiencing proctalgia fugax but it seems to have disappeared and I haven't been bothered with it in over 20 years.
  20. trents
    I contacted the company and they explained that the barley ingredient is taken from barley sprouts, not the mature grain head seeds. The sprouts do not contain gluten. Gluten production comes at a later stage in the plant's development. This is science. Some of you who are reacting to this product may be reacting to other ingredients and not gluten or...
  21. trents
    Welcome to the forum, @Tyoung! It is possible that you are experiencing some kind of gluten withdrawal but I would thing that would have started to subside by now. There are a couple of possibilities that come to mind. One is the polysaccharide ingredients that are typically found in prepackaged "gluten-free" wheat flour facsimile foods. If...
  22. trents
    Welcome to the forum, @Kwinkle! Realize first that the B vitamins are water soluble which means excess is excreted in our urine and does not build up in our tissues like fat soluble vitamins do. So, there is little risk of toxicity with large doses of the B's. Second, if you start with smaller doses they may not be large enough to be therapeutic...
  23. trents
    There is no established connection between type 2 diabetes and celiac disease. There is a connection with type 1, however, as about 6% of those with type 1 diabetes also have celiac disease. This rate is 6x that of the celiac rate found in the general population. https://celiac.org/about-celiac-disease/related-conditions/diabetes-and-celiac-disease/
  24. trents
    Welcome to the forum, @BeeBarnard! I really can't imagine how either skin or skinless chicken thighs could not be gluten free unless one or the other were treated with some seasoning ingredient that was not gluten free. Do the product labels indicate any additional ingredients added to the meat? Is your daughter a super sensitive celiac? If not, the...
  25. trents
    Well, I strongly disagree that it was a comprehensive celiac disease panel. In addition to the tTG-IGA and the Immunoglobulin A, a comprehensive celiac panel would have included DGP-IGA, DGP-IGG and TTG-IGG. What he ordered was the most popular celiac antibody test available (and perhaps the best one), the tTG-IGA and he also, to his credit, ordered the Immunoglobulin...
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