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Rheumatoid Arthritis

teankerbell

By teankerbell
in Related Issues & Disorders

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teankerbell Apprentice
teankerbell
Posted

Last summer I was diagnosed with RA - RA factor came back positive and inflammation levels slightly high. The usual RA symptoms - pain, stiffness in the joints, extreme fatigue, can't get out of bed. So, I have had 2 blood tests since then and the levels have come down, but I still felt crappy in general. Along with some minor intestinal problems - extremely gassy, back and chest burning.

After reading dangerous grains I read about the RA connection to gluten. So, I did Enterolab - and tested positive for Gluten sensitivity, celiac gene and casein sensitivity. I have been off gluten for about 3 weeks now. And the gastoral problems have improved.

Anyway, I was wondering about other people with RA and how you figured out that gluten may be the problem and how long did it take for your RA symptoms to improve or did they improve?

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jnifred Explorer
jnifred
Posted

my Ra has improved, but when I eat gluten on accident, it flares up. I am dealing with it now actually....still figuring out the gluten-free stuff and ate some Snickers Popables at the theater last week. All Snickers products are NOT gluten-free......spent 3 days wondering what in the world I ate and didn't even think of that. OH WELL.......

So, yes, my RA did get better, but it was better anyway after the birth of my #4 son, my doc said that could happen. I have noticed though, that since I went gluten-free in early November last year my flares have been few and far between and a little prednisone has knocked them down right away. I am really fighting it this week though, still on Prednisone and etc. It has been a bad few weeks though, so I think the stress and the gluten combined are hitting me hard.

I know that when I really take care of myself, drink lots of water (avoid caffeine, :blink: easier said than done!), exercise (which I know is that last thing <_< you think you can do, but it makes a HUGE difference!!), eat fresh fruits, veggies, lean meats..etc...my arthritis is better. I ahve been fighting that for over 10 years. The gluten stuff came about kind of accidentally, but it has really helped...plus I was having all the GI problems, but so do my mom and grandma and I just htought that was how it was going to be......and those are better too.

Hang in there, it might take a while, but it really should help TONS!!!

Ann1231 Enthusiast
Ann1231
Posted

I've got RA and gluten definitely bothers me, so do meat products. Basically I eat a very strict vegetarian diet with some fish..fish doesn't bother me. In Dec. my rheumy said I would be on biologics in March. Well, yesterday was my appt. and with my strict diet, not only am I not going on biologics but I also get to cut back my other meds! I'm feeling much, much better but I must be very diligent in my diet and gentle exercise. The more inactive I am, the worse the RA is. It's a hassle to be this diligent, but it's so worth it. There really is no substitute for feeling good.

Hang in there. It isn't easy but like I said, it is worth it.

Ann

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    • Nicbent35
      3 year old gluten intolerance?

      By Nicbent35 · Posted

      Well I had a moment yesterday morning where I accidentally gave her gluten. She wanted what I was eating and I forgot and let her have a few bites of toast. It was a really bad night last night with her behavior. Will a few bites of bread influence their behavior that much or could it just be a coincidence?
    • 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

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      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
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      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.
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