@trents As much as I want to believe I have NCGS it seems unlikely that I do based on the fact that it caused other possible intolerances to other foods and I had clear signs of malnutrition exhibited by my rapid weight loss. Which may indicate stomach lining damage- as well as the anemia I already had has worsened. As far as the wheat flour particles that is valid- I may start putting on a mask when i know we’re going to be handling wheat otherwise I don’t really need to wear one because the wheat and any type of flours are in a small corner of the room far away from the cooking a preparing space and we have a cleaning regimen.

@Wheatwacked Unfortunately I haven’t been able to intake a sufficient amount of iodine through means of salt because most big name brand iodine salts contain dextrose which is a corn derivative…I have only been able to use kosher salt.

I have been gluten free for 25 years, but had recent skin issues taking over my body (biopsy said it was "psoriasis-like"). I thought I was eating gluten free, but my blood tests came back positive for consumption of gluten.  I examined everything and then my doctor identified the source as "gluten free" oats (even if organic).  She said that there is no way to avoid cross contamination. So now I am really gluten free since cutting out oats.  My skin is cleared up and my blood work is clean.

Oh sorry see I know nothing lol. Yes my doctor informed me to eat gluten up until the biopsy so squared away there. All of my questions here are just to get me in the right head space. I have put the actual values from the test.  Deamidated Gliadin Peptide IgA Antibody, Quantitative Normal range: 0.0 - 14.9 U/mL - Value 688 Deamidated Gliadin Peptide IgA Antibody, Qualitative Normal value: Negative - Value: Positive (Abnormal) Tissue Transglutaminase IgA Antibody, Quantitative Normal range: 0.0 - 14.9 U/mL - Value: <0.5 Tissue Transglutaminase IgA Antibody, Qualitative Normal value: Negative - Value: Negative Deamidated Gliadin Peptide IgG Antibody, Quantitative Normal range: 0.0 - 14.9 U/mL - Value: 0.4 Deamidated Gliadin Peptide IgG Antibody, Qualitative Normal value: Negative - Value: Negative Tissue Transglutaminase IgG Antibody, Quantitative Normal range: 0.0 - 14.9 U/mL - Value: <0.8 Tissue Transglutaminase IgG Antibody, Qualitative Normal value: Negative - Value: Negative IgA Quantitative Normal range: 68 - 378 mg/dL - Value: 271

Welcome to the forum, @Skg414228! You say that your DGP-IGA score is high and you give the absolute test score but you do not give the scale or units used by the lab doing the analysis so we cannot comment further on your conclusion. Different labs use different reference ranges for the same tests. There is no industry standard for these celiac antibody tests. So, could you also post back with the scale and the units? If you already have an endoscopy/biopsy scheduled, the important thing is to hold off on going gluten free until that is done. There are some things besides celiac disease that can cause elevated celiac disease antibody levels so it is still possible you may be looking at something else. This is especially true when you are not IGA deficient and the tTG-IGA is within normal range. But you are correct in saying that very high antibody scores strongly weight the probability in favor of celiac disease. Keep us posted. By the way, kudos to your physician for ordering a more complete antibody panel. Many will only order the tTG-IGA.