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

Significance Of Test Results


GF Hoagie

Recommended Posts

GF Hoagie Newbie

Hello all! I am happy to be here. And hoping to get some answers from such a knowledgeable group of individuals.

I have tested positive for the Celiac gene. I tested a little while back. I also tested positive for Lyme disease and reactivated EBV. So, it's kinda difficult to know what is causing what.

Anyhow, the neurologist office I was going to had 2 PAs working under him. One of the PAs was my doctor, and I have little faith in his knowledge of some of these conditions. He looked at my test result for Celiac and said that I was on the spectrum. He made it sound like it wasn't a huge deal, but it would be a good idea to avoid gluten. 

So, I'm hoping some of you can shed light on the severity of my result.

Celiac Disease DQ2 (DQA1 0501/0505, DQB1 02XX) - Positive

The reason for my initial doctor's visit was ataxic symptoms while walking, migraines with aura, numbing and tingling in left arm and left side of face. I had assumed this was all Lyme related. But, this has been a year now, and while the neuropathy subsided, the ataxia has not. I was pretty strict on the gluten free diet for a while. But, I really wanted to see if I was truly reactive to gluten. So, a week ago, I ate 2 muffins. No real increase of symptoms.... BTW, I've never really had any gastrointestinal symptoms after eating gluten. So, I had a muffin yesterday. And today I got a little numbing and tingling on the left side of my face. Now, I expect gluten has played a large part in my current neurological state, whereas I thought it was mainly due to lyme. I had been neuropathy free for 6 months prior to today.

 

If my ataxia is due to gluten, will it improve over time on a strict gluten-free diet?


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



Celiac.com Sponsor (A8-M):



Sienna2013 Apprentice

Sorry, is your only test result this one - "Celiac Disease DQ2 (DQA1 0501/0505, DQB1 02XX) - Positive"? 

IANAD, but that shows that you have the genetics - it doesn't show anything else. (About 30% of the population has the genetics. It's not the same as having activated into celiac.)

If they've run blood labs, you can post your results here to get people's opinions. If they haven't run blood labs, then that's probably your next step. 

cyclinglady Grand Master

I am sorry that you received such poor advice.  About 35% of the population has the genes that could develop into celiac disease.  Only a few actually go on to develop celiac disease though.  The gene test helps rule out celiac disease, but not to diagnose it (as always there are a few exceptions).

Celiac disease testing requires you to be on a gluten diet.  The blood test measures antibodies and the intestinal biopsies look for damage.  If you are gluten free, the tests will not be accurate.  

 http://www.cureceliacdisease.org/screening/

You could consider a gluten challenge, which should be under a doctor’s care, especially if you suspect gluten ataxia.  

https://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/

neurological damage from celiac disease can take a year or longer to heal based on what I have seen on this forum.  The gluten free diet has a huge learning curve.  Most likely a VERY strict diet is required.  I urge you to research this more.  There is a doctor in the UK who has conducted the most research on gluten ataxia.  It would be a good place to start.  

 

GFinDC Veteran

Hi gluten-free Hoagie,

Nerve symptoms seem to be slow to resolve.  It may take quite a while for them to go away.  Celiac disease is an autoimmune condition.  That means the bodies own immune system attacks and does damage to the body cells.  It can take months for the immune system to stop attacking once it is activated.  And the immune system is very sensitive and can react to very small amounts of gluten.  So small slip-ups are a bad thing.

If you are pretty sure your ataxia symptoms are reacting to gluten in your diet, then I would hesitate to do a gluten challenge.  The damage may or may not heal, and the time for healing can be long.  Possibly years long.

There are multiple threads on the forum talking about gluten ataxia.  It might be helpful to read through some of them.

Ennis-TX Grand Master

The ataxia issues are scary and represent in various and seemingly evolving ways. I could deal with the gut issues...I grew into them and thought the constipation. vomiting, pain were "normal" the later ataxia .... yeah.  My stuff progressed slowly and a bit differently with exposures, at the worst it was causing brain and nerve damage. Looping thoughts that would not stop looping over and over and not able to move on like a broken record. Going to do something and knowing how to do it but not being able to communicate to your body to do. Things you knew like words, language, skills...that just no longer made sense. Numbness and tingling in hands and feet all the way to full motor control loss and being stuck on the floor

The brain looping went away after a year and never came back. The skills I used to know...never came back and still can not learn computer programing anymore (supposedly brain damage). The motor loss only come after certain levels of exposure, minor exposure is more balance, dropping things, unsteady. Fog also comes and goes with these minor exposures. After over 5 years I am getting back my sense of hot/cold in my hands and feeling when I crush or cut my hands nerve damage is quite slow to heal.

They say the ataxia can be seen on a MRI as white spots on the brain, I used to have some studies on this. I use multile supplements like magnesium, full spectrum b-vitamins, and stuff for nerve support and blood flow to try to promote healing...no clue how much it really speeds up the process.

GF Hoagie Newbie

Thanks for the responses!

 

Ennis, my MRI showed several non specific lesion in the white matter. But, I also have an enhancing lesion in between my cerebellum and midbrain. The doctors are not sure what has caused it, but it seems there has been inflammation surrounding the lesion for over a year now. While it is inflamed, it is stable. They are not sure if it's vascular, infectious, viral, or what. I tend to think it's autoimmune from gluten. But, I'm not sure. All I know is since eating those muffins, the left side of my face has become tingly again. My mobility has not been the same since it first went south over a year ago. I'm hoping the inflammation with go down at some point and my mobility will improve. But, it's been so long now, it's hard to imagine there isn't permanent damage.

ravenwoodglass Mentor
46 minutes ago, gluten-free Hoagie said:

Thanks for the responses!

 

Ennis, my MRI showed several non specific lesion in the white matter. But, I also have an enhancing lesion in between my cerebellum and midbrain. The doctors are not sure what has caused it, but it seems there has been inflammation surrounding the lesion for over a year now. While it is inflamed, it is stable. They are not sure if it's vascular, infectious, viral, or what. I tend to think it's autoimmune from gluten. But, I'm not sure. All I know is since eating those muffins, the left side of my face has become tingly again. My mobility has not been the same since it first went south over a year ago. I'm hoping the inflammation with go down at some point and my mobility will improve. But, it's been so long now, it's hard to imagine there isn't permanent damage.

Those white matter lesions are likely UBOs or Unidentified Bright Objects. They are associated with antibodies that are attacking the nervous system. There has been research done that is able to be found on sites like the NIH. Don't lose hope, keep seeing your PT and working hard and most of all have patience. I had my first symptoms of ataxia in childhood and by the time I was finally diagnosed my impact was severe. I was misdiagnosed for over 40 years. I healed for the most part but it took being very strict with the diet and lots of PT but within 6 months I could walk unaided and tell you a fork was a fork if you held it up in front of me. It was about 5 years before I finished healing as much as I will heal but I am able to lead a pretty much normal life and was able to finish my degrees with honors (after having to drop back out again one last time). 

Hang in there.


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



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,793
    • Most Online (within 30 mins)
      7,748

    Oli1904
    Newest Member
    Oli1904
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Jordan23
      Ok so know one knows about cross reactions from yeast,corn, potatoes, eggs, quinoa ,chocolate, milk, soy, and a few more I forgot.  There all gluten free but share a similar structure to gluten proteins. I use to be able to eat potatoes but now all of a sudden I was stumped and couldn't figure it out when I got shortness of breath like I was suffocating.  Then figured it out it was the potatoes.  They don't really taste good anyways. Get the white yams and cherry red 🍠 yams as a sub they taste way better. It's a cross reaction! Google foods that cross react with celiacs.  Not all of them you will cross react too. My reactions now unfortunately manifest in my chest and closes everything up . Life sucks then we die. Stay hopeful and look and see different companies that work for you . Lentils from kroger work for me raw in the bag and says nothing about gluten free but it works for me just rinse wellllll.....don't get discouraged and stay hopeful and don't pee off god
    • K6315
      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
    • trents
      @Manaan2, have you considered the possibility that she might be cross reacting to some food or foods that technically don't contain gluten but whose proteins closely resemble gluten. Chief candidates might be dairy (casein), oats (avenin), soy, corn and eggs. One small study showed that 50% of celiacs react to CMP (Cow's Milk Protein) like they do gluten.
×
×
  • Create New...