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- Scott Adams replied to Sharke's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms33 years with Celiac, now I appear fine.
It sounds like you've been on quite the journey trying to understand your symptoms and diagnosis. It’s great that you’re planning to consult a doctor for allergy testing, as distinguishing between a wheat allergy, celiac disease, or another gluten-related condition is crucial for moving forward. The fact that you’ve tolerated barley and wheat products witho... -
- Scott Adams replied to Sarah Marie's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms1
Bloodwork Help for my Teen
Your daughter's results, along with her symptoms and family history, certainly suggest further investigation for celiac disease is warranted. The low total IgA can explain why some IgA-based tests, like tTG-IgA, are negative, as there's simply not enough IgA in her system for reliable results. The weak positive tTG-IgG is notable, especially with her symptoms... -
- Scott Adams replied to Karen Cowling's topic in Related Issues & Disorders1
Complexities in second and third autoimmune disorders attached to ceoliac.
Thank you for sharing your story—it really highlights the lifelong challenges of living with celiac disease, especially during a time when gluten-free options were nearly nonexistent. It’s heartbreaking to hear about your mother’s struggles and the severe health complications she faced, and I completely agree that more research is needed into the long-term ... -
- Scott Adams replied to S V's topic in Gluten-Free Foods, Products, Shopping & Medications1
Cooking with Scallop Medalions
Welcome to the forum. Scallop medallions should be gluten-free, even if they used meat glue (transglutaminase) to make them, and not everyone who has celiac disease will react to meat glue, but some might. The likelihood of scallops containing transglutaminase is relatively low, as fresh or frozen scallops are typically sold without additives. However... -
- Scott Adams replied to Matt13's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms9
Can food allergies like milk and soy flatten villi?
Regarding #1, you'll need to determine this yourself, as there aren't tests to determine this. I had issues with casein/milk during my recovery period, and had to avoid this for 2-3 years after my diagnosis. It can be a temporary intolerance for many celiacs that may go away after your villi recover. There is research that I shared which indicates that...
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By Scott Adams · Posted
You may want to wear an N-95 mask to filter out any possible gluten, at least when you handle the flour. -
By Scott Adams · Posted
It sounds like you've been on quite the journey trying to understand your symptoms and diagnosis. It’s great that you’re planning to consult a doctor for allergy testing, as distinguishing between a wheat allergy, celiac disease, or another gluten-related condition is crucial for moving forward. The fact that you’ve tolerated barley and wheat products without recent symptoms might suggest something other than celiac disease, but as you noted, the absence of immediate symptoms doesn’t necessarily rule out potential underlying damage, especially if celiac disease is still a possibility. It’s worth discussing whether you should undergo updated testing, such as genetic testing for celiac markers (HLA-DQ2/DQ8), or even revisiting an endoscopy if appropriate. In the meantime, keep documenting your experiences with food and symptoms—it could provide valuable insights for your healthcare provider. It’s also important to test for other possible causes of your original symptoms, like IBS, food intolerances, or even other autoimmune conditions, to ensure nothing is overlooked. -
By Scott Adams · Posted
Your daughter's results, along with her symptoms and family history, certainly suggest further investigation for celiac disease is warranted. The low total IgA can explain why some IgA-based tests, like tTG-IgA, are negative, as there's simply not enough IgA in her system for reliable results. The weak positive tTG-IgG is notable, especially with her symptoms and the vitamin D deficiency, which is common in celiac disease due to malabsorption. I’d recommend discussing these results with her doctor or a gastroenterologist. They may suggest an endoscopy with biopsy for a definitive diagnosis or explore other potential causes for her symptoms. Meanwhile, keeping a food and symptom diary can help track patterns until a formal diagnosis is made. 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. -
By Scott Adams · Posted
Thank you for sharing your story—it really highlights the lifelong challenges of living with celiac disease, especially during a time when gluten-free options were nearly nonexistent. It’s heartbreaking to hear about your mother’s struggles and the severe health complications she faced, and I completely agree that more research is needed into the long-term effects of celiac and its associated autoimmune disorders like Hashimoto’s. The cost and availability of healthy, truly gluten-free foods remain a huge issue, and navigating hidden gluten and cross-contamination can make social situations and even eating out incredibly stressful. I also share your frustration with the lack of understanding among some medical professionals and the difficulty in finding specialists who truly get it. Your point about the need for affordable medical treatments, food vouchers, and better resources like travel guides for celiacs is spot on. Hopefully, as awareness grows, there will be more support for people facing these challenges. Thank you for raising such important issues! You should find a new GP in the New Year, because you cannot cure celiac disease by detoxing/cleaning your gut, and there is a lot of junk science out there which makes claims like this one. -
By Scott Adams · Posted
Welcome to the forum. Scallop medallions should be gluten-free, even if they used meat glue (transglutaminase) to make them, and not everyone who has celiac disease will react to meat glue, but some might. The likelihood of scallops containing transglutaminase is relatively low, as fresh or frozen scallops are typically sold without additives. However, some processed scallop medallions, especially those shaped or reformed, may use transglutaminase as a binding agent. It’s always a good idea to check the label or contact the manufacturer to confirm. The article below has more info.
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