Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Spencer88

Recommended Posts

Spencer88 Apprentice

Just had my first series of blood work done by my GI doctor. She tested to see what my Alpha-1-Antitrypsin that came out normal. She tested my Magnesium levels, those were prefect. My vitamin D levels were very low at 16.7 out of a range of 30-100 ng/mL. I stated taking a 400 UI of vitamin D3 two weeks ago. Are these vitamin D levels something that takes time to bring back around? Is there anything else I can do to help my body better absorb vitamin D. I was diagnosed with celiac at the beginning of October. Finally my GI also ran a Ceruloplasmin test looking at my copper levels. That came back low at 16 out of a range of 17-54 mg/dL. Is this normal with people that have celiac disease? How can I turn this number around or how long does it take to get those copper levels normal? 

Thank you all for your support!

Spencer


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



GFinDC Veteran

Hi Spencer,

I was taking 10,000 IU of D3 weekly until I was retested recently and found to have 30.5 on the Vitamin D result.  So now I am taking 5000 IU daily.  I also try to eat mackeral, sardines, salmon and tuna more often these days as they have some vitamin D in them.  I can't say how much you need to recover your level.  I know some people take 50,000 IU's though.

My vitamin D has been low for years in spite of taking vitamin D capsules and getting sunshine on purpose.  So I can't say that it is easy for me at least to recover those levels.  Trying to get them higher makes me feel better though.  Both physically and mentally.

The copper I don't l know about.

  • 4 years later...
AmericanaMama Contributor

This original post has been a long time ago so I don't know if you still participate. Did your alpha 1 antitrypsin levels show normal or abnormal? I asked because my husband and I are both carriers.

Scott Adams Grand Master

It looks like they no longer follow this thread, but you could try sending them a personal message.

AmericanaMama Contributor

Thank you!

Robin

 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,896
    • Most Online (within 30 mins)
      7,748

    SusanWestlakeMom
    Newest Member
    SusanWestlakeMom
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • plumbago
      The last time my vitamin D was very low, according to a lab test, was before I was diagnosed with celiac disease. I've been supplementing ever since, and now the numbers on the lab tests are within their normal ranges, oftentimes way above. I've also been supplementing with methylcobalamin (B12) since I was low before diagnosis in 2010, and now I'm fine. I'm surprised I ever requested a folate level, but I did, in 2019. Result 9.4 ng/mL (range >3.0).    
    • Captain173
      Do you have any links that show studies where NCGS and/or infections have caused high Ttg iga levels.  I've yet to see anything that truly supports this. Everything I've read says the high levels are celiac specific.
    • gailc
      I get coughing and choking from canola oil. I cough up stuff.  Symptom is like bronchitis.  I have gluten intolerance, maybe celiac.  the choking persists for about a week, it simulates a cold.  I got it from the gluten free menu at Outback too, that time I got cramps for 25 hours. the cramps start about 20 minutes after finishing eating.  
    • Wheatwacked
      Many of the symptoms, there are over 200, associated with celiac disease and NCGS are vitamin and mineral deficiencies caused by small intestine damage in the case of celiac disease and food avoidance and the poor nutrittion of the Modern American Diet (MAD) I used to turn the heat on even at 78 degrees.  The 600 mcg of Liquid Iodine helped.  Also good for hair, nails, skin and brain fog.  Another good thing for brain fog is phosphatyl choline.  It is essentil for acetylcholine- a brain chemical. I have familial hyperlipdemia and instead of a statin I got a prescription for Nicotinic Acid, 2000 mg a day.  I was already taking 500 mg a day and was really surprised when my HDL when up to  44 and I began sleeping better and my legs and back are getting more flexible.  In addition after the first few doses of itchiness I get a warm fuzzy feeling Raising your vitamin D is crucial.  Low vitamin D allows the immune system to run amuck. intermittent bouts of fatigue, chills/cold intolerance, and shortness of breath/air hunger (sometimes feels like a hollowness in my chest, hard to describe).  Look at Thiamin deficiency. consistently ran hot, was always cranking the a/c, to someone who wears a down vest.  Any combination of deficiencies in B1, B2, B3, B5, choline and Iodine can cause this.  Likely all of them. After a lifetime of mouthbreathing GFD cleared my sinuses.  Post nasal drip is my first symptom of cross contamination nowaday.  
    • Wheatwacked
      If you mean continueing on Gluten Free my answer is yes.  She showed significant improvement in her behavior and that translates to a happy family.  Do get her tested as sooon as you can.  You might want to investigate genetic testing for Celiac Disease.  Children recover more quickly than adults.  It took my son about 6 months on Nutramigen before going to regular food, gluten free.  Blood tests are not always accurate in very young children. You may be advised to see a gastroenterologist instead of relying on blood tests results. Logic: She is better off gluten than before.  Wheat flour has no nutritional value and has an omega 6: omega 3 ratio of 22:1.  Our bodies do better at 3:1.  Omega 6 causes inflammation. When my son was diagnosed, back in 1976, his doctor recommended my wife and I also go gluten free.  We declined and lived to regret it.  I started GFD at 63 and have spent the last 10 years undoing the damage, some of my symptons went all the way back to my childhood and things I lived with all my life got better.
×
×
  • Create New...