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Confused About The Tsh Guidelines, Are My Levels Good?

answerseeker

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IrishHeart Veteran
IrishHeart
Posted

If your EKG is normal, it is quite possible it is from being ill from the celiac. I suspect it will regulate. If not, see a cardiologist for an ultrasound

of your heart to make sure.

 

I wore a holter monitor many times throughout the years. Never could determine what it was causing my erratic beats and thudding heart.

 My mom was the same. They said she had AFib. They said maybe I had that, too. Nope.

Both of us are fine off gluten.

 

I know another woman who nearly had a pacemaker installed in her 20s. Turns out,

she had celiac (which an astute doctor discovered when he was doing her pre-op blood work and physical) and after being gluten-free, her heart rate

was normal again. She would have had an operation and a pacemaker ---for nothing. 

 

Your children should all be tested for celiac, now that you have a diagnosis, hon.

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powerofpositivethinking Community Regular
powerofpositivethinking
Posted

read the thread kind of quickly, but it would be worth getting your Vitamin K checked too.  I bruise easily, but I wasn't anemic or low in iron however I am Vitamin K deficient so that was my answer.  good luck!

answerseeker Enthusiast
answerseeker
Posted
  • Author

read the thread kind of quickly, but it would be worth getting your Vitamin K checked too.  I bruise easily, but I wasn't anemic or low in iron however I am Vitamin K deficient so that was my answer.  good luck!

 

My GI doc just keeps telling me everything will get back up by following a gluten free diet so I suppose if I'm deficient in vitamin K it's the same treatment. I am meeting with a RD (dr referred) tomorrow so I'm sure she will get me on a good eating plan to get my levels up. That would be the treatment for it correct? Has yours gone back up now?

powerofpositivethinking Community Regular
powerofpositivethinking
Posted

you're right that the hope is it will increase on the gluten-free diet  :) when I had Vit. K re-checked at 3 months gluten-free I was still deficient, but my GP said not to take a supplement for that one and increase my green veggies even more even though I had been eating a whole bunch.  My Vitamin D was still a bit low at 3 months, so I got a 50000 iu supplement once a week.  Not as much seems to be known about the effects of low Vit. K versus low Vit. D.  

 

Celiac antibody panel, Vit D and Vit K will be checked again around Nov/Dec when I call for a script from my GI, but I do have a script from my GP to have my Vit. D tested in a few weeks to see the effects of the 50000 iu supplement.  Hopefully I'll see a big increase in that one!  Hope your appointment with the RD goes well tomorrow!!

 

My GI doc just keeps telling me everything will get back up by following a gluten free diet so I suppose if I'm deficient in vitamin K it's the same treatment. I am meeting with a RD (dr referred) tomorrow so I'm sure she will get me on a good eating plan to get my levels up. That would be the treatment for it correct? Has yours gone back up now?

AlwaysLearning Collaborator
AlwaysLearning
Posted

I wouldn't underestimate the vitamin deficiencies when it comes to them causing problems. And though the malabsorption problems would improve in the long run, there are some vitamins that are more difficult to get straightened out, like B12 which is often added to the breads that we are no longer eating, and becomes more difficult to absorb as we age.

Vitamin deficiencies are just like hormones that just being within the normal range doesn't necessarily mean that you'll be symptom free. Being low in the normal range can still cause problems.

IrishHeart Veteran
IrishHeart
Posted

I had  serious B-12, vit D and  folate  deficiencies.

I was able to turn them all around after a few months of gut healing and appropriate supplementation.

 

Whatever you guys do, don't over-supplement without knowing what you really need. Despite what some people say, you can

flood your system and there can be consequences. I had burning neuropathy from too much B6 and my B-12 skyrocketed and

my GI doc said "STOP Taking those right now!" My levels are fine now and I have no symptoms that suggest anemia at all.

 

I had iron and B-12 anemia for 20+ years.

 

Make sure your doc follows through with checking your levels.

You have to be your own advocate sometimes with celiac because often, the docs do not know enough about it

or what follow-up care is required. Even the top celiac specialists are looking at ways to establish guidelines for the medical

profession to follow. (rather silly they have to do a "study" and a conference over it, but this is the AMA we're talking about).

 

Not sure where you live, AnswerSeeker, but people on here report that RDs in the US have not been helpful with a "celiac-diet"  in the past. I hope the one you see

is better informed.

 

Shelley Case and Tricia Thompson are two recognized celiac RDs. Check out their websites (and Case's book) for some great info. 

 

A terrific book to read is Real Life with Celiac Disease by Melinda Dennis and Daniel Leffler. They cover nutrition and supplements in there --the thyroid, etc....and there are dozens of articles by celiac specialists that are truly worth reading.

 

Just some suggestions!

answerseeker Enthusiast
answerseeker
Posted
  • Author

Thanks I will read that next. I'm reading Celiac the hidden epidemic right now which I'm going oh wow that's from celiac! But again the over 300 symptom thing can be so much. The drs think your crazy or hypochondriac for mentioning all the seemingly unrelated symptoms

I told my primary dr about the weakness in my arms and legs and I had a hard time getting up my stairs in my home. Blow drying my hair would cause my arms to feel like Spaghetti after, i could barely hold the dryer up. He says well do you exercise :-/ I now have a new primary dr

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    • Scott Adams
      How many grams is there in one slice of wheat bread?

      By Scott Adams · Posted

      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Confused with test results

      By Scott Adams · Posted

      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      Water filters and gluten

      By MaryMJ · Posted

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    • trents
      What should I do with these test results?

      By trents · Posted

      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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