Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Mikey's Enterolab Is Positive


Nantzie

Recommended Posts

Nantzie Collaborator

Mikey's Fecal Antigliadin IgA from Enterolab is 41. Jenny's was 15. That's over twice her score.

I had actually gotten myself expecting that his was going to come back either completely negative or below 10. He has been gluten free along with the rest of us for a few weeks now, and the other day at our family BBQ my husband's cousin gave him cake by accident. She didn't know we were getting Mikey tested. I figured we'd just call that his gluten challenge. He didn't have any problems afterward. No tummy aches. No mood changes. I wasn't sure about diarrhea because he was already having that from too much juice the day before. But since he seemed to be feeling fine, I figured we might just be in the clear for him. I was even planning on if it came back as a 7 or 8 we would retest him in a year or so and then go from there.

But 41??? That's nowhere near borderline. That's positive.

We're all already gluten-free, so eating at home isn't a problem. The only problem I have with him is that he likes cake and stuff like that. He'll go straight for it at parties and BBQs. Jenny is four, and she had tummy aches a lot before her diagnosis. Plus, she never liked cake or pastries. With her, all I have to do is tell her that something has gluten in it and that it will make her tummy hurt and she won't go anywhere near it. With Mikey, it's going to be harder for a while. I'll have to make sure I bring gluten-free cupcakes and stuff to family events just in case someone brings a cake.

Just kind of numb right now. All I have to do is get my husband tested and we'll be 4 for 4. :rolleyes:

Nancy


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



Celiac.com Sponsor (A8-M):



Ursa Major Collaborator

Nancy, the good thing is that he is only 2, so you have time to condition him to not eat gluten before he starts school. And always having treats with you in case somebody brings something he likes is a good idea. Because he is really too little to understand why he can't have something yummy too, when everybody else has it. It's almost too bad that he doesn't feel terrible after eating gluten! Because a few reactions would make him understand much faster.

All the best to you in figuring it all out. You probably need to tell everybody at an event that he is not to have cake or bread or cookies, so you don't have to shadow him every minute yourself. Or let his big sister watch over him sometimes. Four-year-olds can be pretty fierce 'little mothers' when it comes to their smaller sibling's welfare.

Nantzie Collaborator

That's very true. Sometimes Jenny is more strict with her little brother than I am. :lol: I agree too that it would be a little easier if he did have more symptoms. I always feel lucky in a way that my reaction to gluten is so quick because I'm always pretty sure about what glutened me when it happens. It must be a lot more difficult for people with delayed symptoms or minor symptoms to figure things out.

Once he gets even just a little older, he'll be able to understand. But for right now I'm in charge of what he eats. The slip-up at the BBQ was just because our cousin didn't know he was being tested. She never would have given Jenny cake. My family has been really good about all of it. My MIL even agreed to babysit both of my gluten-free kids while my husband and I go to a business conference in Vegas for three nights. I told her I'd make everything ahead of time and she said no problem.

We have a drop-in daycare in town here where I take them to when I need to go to an appt or whatever. I took them there today. When I told them that the kids have celiac now and have to be gluten-free, they knew exactly what I was talking about. I was almost afraid that they'd say that they couldn't accomodate them at all since it's just a drop-in place. But it was even less of a problem than their preschool.

So things are going really good.

Nancy

AndreaB Contributor

Isn't it interesting the way these tests work out. The one with obvious symptoms having such a lower number. My family is 3 for 5 right now since I haven't had the baby tested yet. Next year we hope to have him tested although he is gluten free now. I gave him oatmeal baby cereal for a week and he was crabby the whole week. Got better after I put him back on rice cereal. Our whole household is gluten free.

Now if we could just get grandma (my mom) to take it more seriously.....

Archived

This topic is now archived and is closed to further replies.

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

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to Bebygirl01's topic in Related Issues & Disorders
      1

      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

    2. - Bebygirl01 posted a topic in Related Issues & Disorders
      1

      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

    3. - Scott Adams replied to Dawn Meyers's topic in Related Issues & Disorders
      21

      Vaccines

    4. - knitty kitty replied to Dawn Meyers's topic in Related Issues & Disorders
      21

      Vaccines

    5. - knitty kitty replied to Tyoung's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      8

      Increasing symptoms after going gluten free


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,005
    • Most Online (within 30 mins)
      7,748

    anjie patterson
    Newest Member
    anjie patterson
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      @Bebygirl01, if you want to play word games with the term, "gluten", we can do that. The proteins you list in these other cereal grains besides wheat, barley and rye are somewhat different from that found in wheat, barley and rye and, technically speaking, are not "gluten". Technically speaking, "gluten" should only be applied to a particular protein found in wheat, barley and rye. These other cereal grain proteins have their own names (avenin, secalinin, zein, etc). Unfortunately, confusion has been created in popular and pseudo scientific literature by the informal use of the term "gluten" when talking about the proteins found in these other cereal grains such that you sometimes read about "corn gluten", "oat gluten", "rice gluten", etc. But these are actually misnomers, with "gluten" having been added on as an informal appendage to the actual protein names. Having said that, the protein structures of these other cereal grains is close enough to gluten that, for some people, they can cause a celiac type reaction. But this is not true for most celiacs and those who fall into the NCGS category. Apparently, it is true for you. This whole idea that cereal grains are bad for all of us has been popularized by books such as Dangerous Grains for years but it is not a widely accepted idea in the scientific community.
    • Bebygirl01
      On my Celiac journey and discovered I was also reacting to other types of gluten. The FDA in it's finite wisdom only classifies 'wheat, barley and rye' as the gluten's to be considered when a company tests for and stamps their products as gluten free. I am curious as to how many of you are aware of the other types of glutens? And another question to those on a 'traditional' gluten free diet , who are also still sick and struggling, are you also reacting to these other types of gluten as listed below? NOTE:  The new movement if you want to call it that, is now called 'grain free' and that is the true definition of gluten free. I no longer suffer with ataxia, confusion, anxiety, depression, OCD, Insomnia, ADD, acid reflux, dermatitis herpetiformis, migraines, headaches, and weight issues all due to going 'grain free'. I hope to reach as many of you out there that are still struggling and unaware of what might be setting you off such as my most recent glutening was from a vegan supplement that contained 'magnesium sterate' and 'glucose syrup' both of which are from Zien (zane) gluten at 55%. I was covered in sores that were bleeding, I was seeing squigly lines when I was trying to drive, had acid reflux, insomnia, and nightmares all from the gluten in Corn. Here are the other types of glutens that Celiacs and Gluten Intolerant people also react to: Wheat -Alpha Gliadin Gluten- 69% Rye - Secalinin gluten-30-50% Oats-Avenin gluten -16% Barley-Hordein Gluten -46-52% Millet-Panicin Gluten-40% Corn-Zien Gluten -55% Rice-Orzenin Gluten-5% Sorghum-Kafirin gluten-52% and Teff-Penniseiten Gluten 11%.
    • Scott Adams
      I just want to mention again that IF thimerosal is used in a flu vaccine the amount of ethylmercury in a single vaccine dose would be extremely small, typically around 25 micrograms (µg) or less. For context, this is much lower than the levels of methylmercury found in some seafood. Ethylmercury is metabolized and excreted from the body much faster than methylmercury. Its half-life in the blood is about 7 days, compared to methylmercury, which can persist for months. The dose of ethylmercury in vaccines is far below the threshold known to cause toxicity so would not require chelation.
    • knitty kitty
      If you have poor reactions to vaccines, preservatives, sugar alcohols and metals, you may be deficient in Thiamine Vitamin B1.  Thiamine is needed in the immune response and production of antibodies.  Thiamine can be depleted by vaccines if you are already low to begin with due to the Malabsorption of Celiac Disease.  Thiamine can be destroyed by sulfide preservatives in vaccines, which can result in the body's poor response to vaccines.  Thiamine also chelates metals which allows those metals to be removed in the feces.  Chelation removes thiamine from the body, resulting in a state of thiamine deficiency.  Sugar alcohols need to be processed through the liver using thiamine.  Again, if you're low in thiamine as many Celiac are because of the Malabsorption of celiac disease, vaccines can be a tipping point, resulting in a thiamine deficient state. High doses of Thiamine required to correct thiamine deficiency states are safe and nontoxic.  Thiamine has no toxicity level.  Thiamine and the other B vitamins need to be taken together because they interact together to sustain health.   References: https://pubmed.ncbi.nlm.nih.gov/25542071/ https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/
    • knitty kitty
      @Pasballard, Keep in mind those gluten free processed snacks are not required to have vitamins and minerals added to them to replace vitamins lost in processing like gluten containing products.   We need the eight essential B vitamins to turn those carbs into energy to fuel our bodies and make enzymes that sustain life.  Sudden weight gain (or weight loss) can be symptomatic of Thiamine Vitamin B1 deficiency.  Thiamine is the B vitamin with the shortest storage time, and so  thiamine deficiency shows up first with vague symptoms like weight gain or loss, fatigue, not sleeping well, achy or cramping muscles, digestive issues and headaches.   Taking vitamin and mineral supplements helps boost your body's ability to absorb these nutrients which keeps our bodies healthy.  B Complex vitamins and Vitamin D (which regulates inflammation) are usually low in people with Celiac disease.  Talk to your doctor and nutritionist about supplementing.
×
×
  • Create New...