Jump to content
  • 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

Confused is an understatement


beyondbabs23

Recommended Posts

beyondbabs23 Newbie

Hello! 

I am new to this so forgive my ignorance.

I was given a GI referral after what seemed like diverticulitis and an ER visit. They ran a Celiac blood test, ESR, CRP and fecal calprotectin test. All were negative but they state Celiac was positive and needed EGD. They never called but mailed me a letter stating my biopsy was negative for Celiac and H. Pylori. I cannot get my doctor to contact me back. 

So i figured until then this might be a safe space. I haven’t went completely gluten-free yet, because if my biopsy and nobody telling me otherwise. However from my blood tests I’m confused. 

I was reading that most people have IgA positive. I am not only IgA and EMA negative, I am only IgG positive, is that still indicative of Celiac or something worse? Any help is appreciated! 

My results were as follows:

Deamidated Gliadin Abs, IgA = 8

Deamidated Gliadin Abs, IgG = 41 H

tTG IgA = <2

tTG IgG = 10 H

Endomysial Antibody IgA = Negative 

Immunoglobulin A Qn, Serum = 250


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



Celiac.com Sponsor (A8-M):



trents Grand Master

Welcome to the forum, @beyondbabs23!

Your post is confusing. You typed, "They ran a Celiac blood test, ESR, CRP and fecal calprotectin test. All were negative but they state Celiac was positive and needed EGD." It is not true that all your celiac blood tests were negative. The Deamidated Gliadin Abs, IgG (aka, "DGP-IGG") at 41 is positive and that is in fact a celiac antibody blood test. The IGG tests are second tier celiac antibody tests and not quite as specific as the IGA tests. But they are still to be taken seriously and more often than not do indicate celiac disease. The IGA tests are first tier diagnostic tests and the tTG-IGA is the centerpiece of that group, the one most often ordered by physicians when checking for celiac disease. It is relatively inexpensive, very sensitive and very specific for celiac disease. However, some people who actually do have celiac disease, for whatever reason, will still test negative on it. That is the importance of running a full celiac panel.

I'm not sure what you mean when you say you were "reading that most people have IGA positive". Do you mean most people with celiac disease? And which IGA measurement are you talking about? There are several IGA antibody tests that can be run when checking for celiac disease. It is true that most people are not IGA "deficient" and one of the tests that should be run, commonly known as "total IGA" (Immunoglobulin A Qn, Serum = 250 in your post above) tests for IGA deficiency. If someone is IGA deficient, this can cause false negatives in the individual IGA antibody tests such as the tTG-IGA and DGP-IGA. At 250, you are not IGA deficient. I will include an article on Celiac Blood Antibody Testing in this post.

As to your negative biopsy, perhaps the onset of your celiac disease (if you have it) is so recent that very little damage has been done to the small bowel villous lining, or the damage was patchy and missed by the sampling.

Another possibility is that you don't have celiac disease but NCGS (Non Celiac Gluten Sensitivity). NCGS shares many of the same symptoms of celiac disease but does not damage the lining of the small bowel as does celiac disease. There is no test for it. It is 10x more common than celiac disease. Some experts feel it can be a precursor to the development of celiac disease. Eliminating gluten from your life is the antidote for both.

It would seem your next logical step would be to eliminate gluten from your life for about three months and see if your symptoms improve. Easier said than done. Easy to lower gluten intake but to eliminate it is another thing. I'll also include a primer on getting started on the glutenn free diet.

 

beyondbabs23 Newbie

@trents Thank you so much for ALL of this info and really breaking it down for me. As I said, I’m sorry for my ignorance or any misinterpretation of tests ran, my doctor has explained none of this to me. They actually told me “You don’t have the typical symptoms for Celiac or IBD, we are just completing the protocol from the ER” and the Celiac test came back with antibodies. 

I did mean the Celiac was positive, but the CRP, ESR, and fecal calprotectin were negative which is what prompted them to do the EGD, since they originally told me it was just IBS, and the other testing ruled out IBD, along with a CT scan from the ER showing no inflammation. 

I am going to keep pushing to get in contact with my doctor, it is very frustrating to just receive a letter without any follow up or explanations. And Google is a scary thing, statins IgG without IgA can mean other terrible things liver diseases, etc. 

I would also like to speak with them regarding the NCGS and if I need to repeat the Celiac Panel or endoscopy in the future. 

Thank you again. :) 

trents Grand Master

Keep in mind that if you decide to get any repeat testing done for celiac disease, whether it be blood antibody testing or endoscopy/biopsy, those tests are invalid if you are already on a gluten free diet. If you start a gluten free diet at some point as an experiment, you would need to go back to eating generous amounts of gluten (the amount in approximately 4-6 slices of bread) daily for several weeks leading up to the testing.

Many doctors are ignorant of the wide range of symptoms and associated medical conditions caused by celiac disease. There are over 200 of them. Yet, many physicians are stuck back on dated models of celiac symptomology composed of "classic symptoms" and give bum steers to their patients. You mention being evaluated for possible diverticular disease which would easily present symptoms that overlap with celiac disease.

beyondbabs23 Newbie

@trents Thankfully I haven’t given up Gluten yet fully due to just having my biopsy and have been savoring it until I’m told to let it go, lol. 

 

Yeah very much so it seems the symptoms overlap, as you said from what I’ve been reading. I was having sigmoid pain and strange bowel movement issues. but the doctor told me all Celiacs have upper stomach pain, vomiting, and those are the only Hallmark symptoms, which I don’t believe in the slightest. 

 

I’ll keep pushing ! I did a food intolerance test 2 years ago so I knew I was intolerant to gluten and wheat, but never was tested for Celiac despite that. So NCGS is very possible, I’m not sure if that would elevate IgG like mine or not, but worth asking about ! 

Wheatwacked Veteran

It is not your ignorance but your doctors ignorance that is concerning,

38 minutes ago, trents said:

The Deamidated Gliadin Abs, IgG (aka, "DGP-IGG") at 41 is positive and that is in fact a celiac antibody blood test.

That’s why the moral of the story at this time is to evaluate how you feel when you eat 100% gluten-free for a couple of months. Until we have highly sensitive tests we can rely on to accurately diagnose gluten sensitivity, diagnosing will involve “building a case” by pulling together many pieces In an effort to justify why we can go against the result of a positive test, we ask “how positive is it’? It’s like getting a positive pregnancy test back and asking “how pregnant am I?”  Are You Confused About Your Celiac Disease Lab Results?

beyondbabs23 Newbie

@Wheatwacked I am a little frustrated with my doctor and the way things have went. I also have been suffering with severe acid reflux and nausea since my EGD, called the office to let them know and haven’t even gotten a call back for that, let alone anything else. 

When I return home after this job assignment, I will look for a better Gastro to build a repor with, as of course this happens out of town.

Im also frustrated because I’m 26, this is all new to me. I feel like they are treating this as a  run of the mill diagnosis to them, when it isn’t to me! It just isn’t being handled with much grace


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



Celiac.com Sponsor (A8-M):



trents Grand Master

Yes, by all means, get another doc. Believe me, the ignorance about celiac disease in the medical community sometimes amazes me! Some of them treat it as if it were the latest "fad" diagnosis. It is getting better but there are a lot older docs, even GI specialists out there, who are operating on very outdated notions concerning celiac disease.

RMJ Mentor

Do you have the actual biopsy results (pathology report) or just the statement that biopsies were negative? You may want to ask for the actual report to see if it shows any MILD signs of celiac disease.

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
  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Aretaeus Cappadocia posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

    2. - Scott Adams replied to wellthatsfun's topic in Gluten-Free Recipes & Cooking Tips
      1

      heaps of hope!

    3. - Scott Adams replied to Jordan Carlson's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Fruits & Veggies

    4. - Scott Adams replied to yellowstone's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Cold/flu or gluten poisoning?

    5. - Scott Adams replied to hjayne19's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac Screening

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,091
    • Most Online (within 30 mins)
      7,748

    Condon
    Newest Member
    Condon
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Traditional brown rice vinegars are made by fermenting brown rice and water with koji (Kōji 麹). The gluten risk comes from the method of preparing the koji: rice, wheat or barley may be used. Regardless of the starting grain, "koji" typically will be listed as an ingredient, and that term alone does not indicate gluten status. I called Eden Foods regarding their product "Organic Brown Rice Vinegar" (product of Japan) to ask how their product is made. They gave me a clear answer that they >do< use rice and they >do not< use wheat or barley in preparing their koji. FWIW, the product itself does not contain any labeling about gluten, gluten risk, or gluten safety. Based on Eden's statement, I am going to trust that this product is gluten safe and use it.
    • Scott Adams
      Your post nails the practical reality of living well with a celiac diagnosis. The shift from feeling restricted to discovering a new world of cooking—whether through a supportive partner making gluten-free spanakopita and gravy, or learning to cook for yourself—is exactly how many people find their footing. It turns a medical necessity into a chance to build kitchen skills, eat more whole foods, and actually enjoy the process. Your point that the basics—knife skills, food safety, and experimenting with spices—are all you really need is solid, helpful advice. It’s a good reminder that the diagnosis, while a pain, doesn’t have to stop you from eating well or having fun with food.
    • Scott Adams
      You are experiencing a remarkable recovery by addressing core nutrient deficiencies, yet you've uncovered a deeper, lifelong intolerance to fruits and vegetables that appears to be a distinct issue from celiac disease. Your experience points strongly toward a separate condition, likely Oral Allergy Syndrome (OAS) or a non-IgE food intolerance, such as salicylate or histamine intolerance. The instant burning, heart palpitations, and anxiety you describe are classic systemic reactions to food chemicals, not typical celiac reactions. It makes perfect sense that your body rejected these foods from birth; the gagging was likely a neurological reflex to a perceived toxin. Now that your gut has healed, you're feeling the inflammatory response internally instead. The path forward involves targeted elimination: try cooking fruits and vegetables (which often breaks down the problematic proteins/chemicals), focus on low-histamine and low-salicylate options (e.g., peeled pears, zucchini), and consider working with an allergist or dietitian specializing in food chemical intolerances. 
    • Scott Adams
      Your satiation is challenging and a common dilemma for those with celiac disease or non-celiac gluten sensitivity: distinguishing between a routine viral illness and a reaction to gluten exposure. The overlap in symptoms—fatigue, malaise, body aches, and general inflammation—makes it nearly impossible to tell them apart in the moment, especially with a hypersensitive system. This ambiguity is a significant source of anxiety. The key differentiator often lies in the symptom pattern and accompanying signs: gluten reactions frequently include distinct digestive upset (bloating, diarrhea), neurological symptoms like "brain fog," or a specific rash (dermatitis herpetiformis), and they persist without the respiratory symptoms (runny nose, sore throat) typical of a cold. Tracking your symptoms meticulously after any exposure and during illnesses can help identify your personal patterns. Ultimately, your experience underscores the reality that for a sensitive body, any immune stressor—be it gluten or a virus—can trigger a severe and similar inflammatory cascade, making vigilant management of your diet all the more critical. Have you had a blood panel done for celiac disease? This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Your situation highlights a difficult but critical crossroads in celiac diagnosis. While your positive blood test (a high TTG-IgA of 66.6) and dramatic improvement on a gluten-free diet strongly point to celiac disease, the gastroenterologist is following the formal protocol which requires an endoscopy/biopsy for official confirmation. This confirmation is important for your lifelong medical record, can rule out other issues, and is often needed for family screening eligibility. The conflicting advice from your doctors creates understandable anxiety. The challenge, of course, is the "gluten challenge"—reintroducing gluten for 4-6 weeks to make the biopsy accurate. Since your symptoms resolved, this will likely make you feel unwell again. You must weigh the short-term hardship against the long-term certainty of a concrete diagnosis. A key discussion to have with your GI doctor is whether, given your clear serology and clinical response, would be getting a diagnosis without the biopsy.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.