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- Kathleen JJ posted a topic in Traveling with Celiac Disease0Ski trip with Celiac son - preparation advice please
Hi all, Two weeks ago we learned our 7 your old has Celiacs and we are of course finding our way in his diet. However, we booked a skitrip a few months ago that will take place in February. We're going to the same hotel we went last year. The trip is non refundable so now I'm already starting to think how we will do this. I've contacted... -
- Wheatwacked replied to BoiseNic's topic in Dermatitis Herpetiformis10Skinesa
Eesearch indicates that a significant portion of people with dermatitis herpetiformis (dermatitis herpetiformis) can experience worsened symptoms when exposed to high levels of iodine; however, not everyone with dermatitis herpetiformis will react to iodine, and the exact percentage depends on individual sensitivity and dietary factors. I don't have... -
- Wheatwacked replied to disneyfamilyfive's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms3
Test result insight
Given your symptoms and family history and your low gluten consumption before the blood test, eventually you will be diagnosed, but it may take years. Ask your doctor about nutrition deficiencies due to malabsorption. Vitamin D deficiency is almost ubiquitous. Unless your doctor has an answer to your health issues, once you've pursued a diagnosis to... -
- disneyfamilyfive replied to disneyfamilyfive's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms3Test result insight
Thank you for the article Scott. It was very informative. I didn’t realize I should have been eating a certain amount of gluten prior to the test. I only eat bread maybe 1x a week, don’t eat cereal. Pasta occasionally. I’m sure there is gluten in nearly everything, so I’ve had gluten but no idea how much, but definitely not slices of bread. Not sure ho...
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0December 11, 2024 12:00 AM
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By Kathleen JJ · Posted
Hi all, Two weeks ago we learned our 7 your old has Celiacs and we are of course finding our way in his diet. However, we booked a skitrip a few months ago that will take place in February. We're going to the same hotel we went last year. The trip is non refundable so now I'm already starting to think how we will do this. I've contacted the organization who was really really understanding and supportive. They've worked with this hotel for many years and the hotel (and restaurant of course) is prepared to do what they can. Storing and heating/preparing food that we bring is not a problem for them (which is already a huge relief) nor is providing fruits and vegetables (cucumber fi) to put in a lunch box as he will not be able to eat in the restaurants on the slopes. I checked, the ski area has 3 restaurants that offer gluten free options, but he is only 7 and with 7 year old's there's always the additional hurdle of 'yuk, I don't like the sight/taste/smell of it or I don't know it so I won't eat it' factor the consider 🙄. So we'll pack a lunch for him to take. [side question: if there should be an accidental intake and he gets a reaction, how strongly do we have to expect this: will he poo his pants? Will he be able to hold till he gets to the toilet at the end of the slope? Will he be able to still stand or will the pain make him having to lie down? We had the diagnosis rather by accident so have no experience with 'normal' symptoms or how violent they are and we would like to inform the ski instructors] He loves oatmeal and we will bring gluten-free oatmeal for breakfast so that will be covered too, but for diners I'm already worried. So my question is: Do you have tips for childproof gluten-free meals that could be easily heated or prepared in the hotel without risk of contamination? Thank you for your reactions... Kathleen -
By Wheatwacked · Posted
Eesearch indicates that a significant portion of people with dermatitis herpetiformis (dermatitis herpetiformis) can experience worsened symptoms when exposed to high levels of iodine; however, not everyone with dermatitis herpetiformis will react to iodine, and the exact percentage depends on individual sensitivity and dietary factors. I don't have dermatitis herpetiformis, but iodine is essential. I would start with 1 drop of Liquid Iodine (KI + I2). One drop is 50 mcg and evaluate. The RDA for iodine is 150 mcg a day. It's $8 for a 2 ounce bottle, about 1000 drops per bottle from pipingrock.com. To me it seems logical that with no gluten coming in, eventually your skin would run out of gluten for the iodine to attack. One of iodines functions is to break down defective cells to make room for new cells. -
By Wheatwacked · Posted
Given your symptoms and family history and your low gluten consumption before the blood test, eventually you will be diagnosed, but it may take years. Ask your doctor about nutrition deficiencies due to malabsorption. Vitamin D deficiency is almost ubiquitous. Unless your doctor has an answer to your health issues, once you've pursued a diagnosis to your satisfaction I would suggest a trial period of gluten free. In the meatime, Mayo Clinic research indicates a first degree relative of a diagnosed Celiac is 42% likely to also be Celiac. Dermatitis herpetiformis causes itchy bumps and burning blisters as a result of a gluten sensitivity that makes your immune system overreact. Are You Confused About Your Celiac Disease Lab Results? -
By disneyfamilyfive · Posted
Thank you for the article Scott. It was very informative. I didn’t realize I should have been eating a certain amount of gluten prior to the test. I only eat bread maybe 1x a week, don’t eat cereal. Pasta occasionally. I’m sure there is gluten in nearly everything, so I’ve had gluten but no idea how much, but definitely not slices of bread. Not sure how much or how little that could affect my results. My doctor didn’t mention anything about eating more gluten or eating bread. -
By Scott Adams · Posted
It sounds like you're navigating a lot right now, and it’s good that you’re being proactive about your health given your family history and symptoms. Based on the results you shared, the elevated IgA Gliadin and IgG Gliadin antibody levels could indicate an immune response to gluten, which may suggest celiac disease or gluten sensitivity. However, your tissue transglutaminase IgG (tTG-IgG) result is within the normal range, and your total IgA level is sufficient, meaning the test was likely accurate. While these results might point towards celiac disease, the diagnosis often requires further interpretation by your doctor, especially in light of your symptoms and family history. Your doctor may recommend an endoscopy with a biopsy to confirm the diagnosis, as blood tests alone are not always definitive. In the meantime, you might want to avoid making dietary changes until you discuss the results with your healthcare provider, as going gluten-free before further testing can interfere with an accurate diagnosis. 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. This section covers your two positive results: DGP-IgA and DGP-IgG (Deamidated Gliadin Peptide)
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