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Recent Activity
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- trents replied to Jy11's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms5
Conflicting results
Thanks. Now it all makes sense. So, it looks like he may be IGA deficient or on the cusp of it. So, the reliability of the tTG-IGA testing is dubious. Being that the EMA is positive, my money would be on him having celiac disease, especially with the symptoms he is experiencing. The next logical diagnostic step would be to have an endoscopy/biopsy done of... -
- Scott Adams replied to Jy11's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms5
Conflicting results
It looks to me like he's IgA deficient, or borderline IgA deficient, which means that his TTg-IgA test results for celiac disease will be lower than they actually should be. His first celiac disease test was still highly positive, even though he is IgA deficient, and this is a strong indication that he has celiac disease. The fact that he's IgA deficient... -
- Jy11 replied to Jy11's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms5
Conflicting results
He has had coeliac bloods repeated three times. Ive tried to make them clearer but wont line up properly on my phone. 1st bloods TTg IgA6.7 Normal range <7 IgA 0.2 Normal range 0.4-2 2nd bloods TTg IgA 2.4 Normal range <7 IgA 0.41 Normal range 0.4-2 3rd bloods TTg IgA... -
- Scott Adams replied to Eric.C's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease2
Stagnating recovery
Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The... -
- Scott Adams commented on Scott Adams's article in Refractory Celiac Disease & Collagenous Sprue2
A New Study Focuses on Understanding Non-Responsive Celiac Disease
Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this...- celiac disease
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