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How I realized I had Celiac Disease

MrPK

By MrPK
in Coping with Celiac Disease

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MrPK Rookie
MrPK
Posted

I was an avid meditator, the deeper I went the more Chaotic it all got though. I went deeper and deeper but the more painful it got. My brain was going crazy. I went really deep one day and then my brain began getting attacked 24 hours a day non-stop. I was eating Wheat daily.

 

Flashback! I developed cold hands and feet, increasing fatigue at age 14. I was always fatigued as a youngster really worsening at 14. Diagnosed as Thyroid issues, perhaps caused by Wheat? I could not run far my heart was weak as were my lungs. I would lift weights for months with no strength gains. I could not focus. I was always tired.

 

Back to the future! So my brain was attacked crazy headaches progressed to more cold limbs then circulation started cutting off and my nerves started letting off pain signals. Fluid was building in my lungs.. I had a heart attack... Age 28 guy who took perfect care of himself..(except for Wheat). My brain was still being attacked, I was emotionally dead at this point I had became numb. I saw doctors through this process but it was all bs and even got recommended psychiatrists who recommended anti-depressant meds... Age 29.

 

Finally went to the doc told him I needed a ********* Wheat test, had it and it was positive. I learned about the Wheat stuff googling, luckily came across this forum. My life depended on it. I had no digestive symptoms maybe because I ate really healthy utilizing spices plus garlic/ginger daily which may have counteracted digestive symptoms.

I took Wheat out, eating healthy(as I was before just minus Wheat), stayed balanced and resting now improving for the past months. Systemic inflammation going away. Everything steadily improving, Brain, Heart, Lungs, my mitochondria had burned out as the brain attacks burned everything out. They are recovering and starting to generate some energy now. I was waking and sleeping in a dead state with zero energy zero emotion zero hunger zero happiness zero sadness. My brain was fried. It is improving as is everything else. Hopefully I can find some balance, the war is over now. I made it out.. Just hope I can recover. Unique stories come from this Wheat thing.

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MrPK Rookie
MrPK
Posted
  • Author

The Brain attacks immediately improved after dropping Wheat and were completely gone within a month. Now it's just a long road to recovery. I hope I can recover to a nice stable state that will allow me to enjoy life.

Scott Adams Grand Master
Scott Adams
Posted

Wow, that is quite a story. I'm glad you found our forum and it has helped you, and welcome!

So hopefully you mean "gluten" and not just wheat, because gluten in also in rye and barley, and can be a hidden ingredient in many things that you should avoid on this list:

 

MrPK Rookie
MrPK
Posted
  • Author
4 hours ago, Scott Adams said:

Wow, that is quite a story. I'm glad you found our forum and it has helped you, and welcome!

So hopefully you mean "gluten" and not just wheat, because gluten in also in rye and barley, and can be a hidden ingredient in many things that you should avoid on this list:

Thanks, I've never had that other stuff but yeah I make sure not to after realizing they contain gluten as well. I know gluten is the chief culprit but I just said Wheat in general because I read other stuff in Wheat can cause issues as well. So I didn't want to specifically blame gluten only, I want to blame the whole enchilada lol. I'm starting to think Wheat is bad in general for everyone after reading some studies stating it causes issues like gut permeability in all. Nobody can fully digest it. It may just be a spectrum of how bad of a reaction a person has to it. So I hate the whole thing lol. 

They say you can become adverse to it at any age, I remember reading about an 82 year old woman who developed Celiac at age 75. I don't know why anyone would eat this stuff, nobody is guaranteed safe.

 

Some estimates now say ~10% of population is adverse to it, I'm guessing they'll eventually realize it's bad for everyone. Sure was for me.

  • 2 weeks later...
GFinDC Veteran
GFinDC
Posted

Hi MrPK,

Did you get your test results for celiac disease from the doctor?  That would be interesting to see for us.  Usually they give the DGP IgA and DGP IgG test plus total serum IgA.  The total serum IgA is a test to show if your body makes IgA antibodies.  Some people's bodies don't.  So the IgA tests are meaningless for those people.

The other part of celiac diagnosis is an endoscopy.  They take biopsy samples of the small intestine to check them for celiac like damage.

The doctor should also test you for vitamin and mineral levels.  Sometimes we are low on vitamin D and some minerals.  B-12 and other B vitamins can also be problems.

You may find it is better to cut out dairy and oats also.  At least for a few months to see if it makes a difference.

Welcome to the forum! :)

MrPK Rookie
MrPK
Posted
  • Author
16 hours ago, GFinDC said:

Hi MrPK,

Did you get your test results for celiac disease from the doctor?  That would be interesting to see for us.  Usually they give the DGP IgA and DGP IgG test plus total serum IgA.  The total serum IgA is a test to show if your body makes IgA antibodies.  Some people's bodies don't.  So the IgA tests are meaningless for those people.

The other part of celiac diagnosis is an endoscopy.  They take biopsy samples of the small intestine to check them for celiac like damage.

The doctor should also test you for vitamin and mineral levels.  Sometimes we are low on vitamin D and some minerals.  B-12 and other B vitamins can also be problems.

You may find it is better to cut out dairy and oats also.  At least for a few months to see if it makes a difference.

Welcome to the forum! :)

My family doctor closed his practice temporarily due to health issues since the Coronavirus, so I can't get the test results yet. I had a paper I was given that had those numbers on it but threw it away. I will get those when I go to get re-tested in a couple months. Then I can post the before and after.

I dropped dairy for the first month and then re-introduced it, I noticed the inflammation only started leaving my body when I dropped dairy along with Wheat. That month was a huge relief. The month before that with no Wheat was good and positive finally I was improving but dropping milk for a month was night and day... Maybe I will try to drop it for another month down the road to see how things improve.

So far I feel fine on Oats, I really enjoy them for breakfast so I hope I don't need to cut them. I am improving and feel good eating them. The re-test will tell me. I have read oats bothers some people, thanks for the heads up.

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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

      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • 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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