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

The Gene & Full-blown Celiac


celiac3270

Recommended Posts

celiac3270 Collaborator

I have celiac disease. Nobody else in my family does according to tests, although my mom, grandmother, and brother all have problems that would make you think they had it.

Grandmother -- EXTREMELY SEVERE osteoporosis

Mother -- Bloating, distended stomach after eating gluten

Brother -- Low weight (exact size/weight I was at his age...very thin).

The doc. thought it was likely that my brother had it and this question is concerning him. The GI tested him about 6 months ago, as soon as I was diagnosed, and then tested a month later in disbelief at negative bloodwork. He has the gene, I think, but not celiac disease.........I don't really know too much about this; does this make sense? Having the gene, I think, means that he could develop celiac disease at any time due to a number of factors that include high stress......I don't remember the others. If he has the gene, but not celiac disease, does he need to be on a gluten-free diet? We're gonna ask my new celiac doctor about this after we get my symptoms under control, but I was interested to hear what people here thought. Will he need to get tested many times in the future to make sure that it hasn't developed into celiac disease? I know that there is always the possiblity of inaccuracy on the bloodwork, but I was just wondering about this gene thing. Thanks.

-celiac3270


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



Celiac.com Sponsor (A8-M):



GEF Explorer

Hey celiac3270!

I was just reading something regarding this subject in the book, Dangerous Grains... good book, by the way. The author mentioned the need for repeat testing, as celiac can develop at any time. My symptoms started about 5 years ago, at a time of great stress but, seriously that's when it happend for me and I'm now 28.... nothing was unusual prior to that. It seems that more and more tests turn positive the longer I wait. I wish I could convice my family, esp my sister to get tested... so, I think it's great that your family is being pro-active. I'll see if I can find out where the author writes about this and give you some info. He really does stress genetic-predisposition and the need for anyone who has tested positive at all to go gluten-free... at least to see if their symptoms improve.

Gretchen

Guest ~wAvE WeT sAnD~

celiac3270--

At first I was going to say that your family members seem to be "carriers" of celiac disease--but obvious exhibition of the disease's most common symptoms leaves me as confused as you.

:ph34r: <---- I think the gene is hiding, just like this guy :P Has anyone else in your family had an endoscopy? If so, what were the results?

celiac3270 Collaborator

Thanks for the info.....that's what I thought, Gretchen, but I hadn't read anything about it, so I didn't know for sure. Jill, nobody in my family has had a biopsy. My dad tested negative in the bloodwork, which makes a lot of sense. Neither he, nor anyone else on his side of the family show any signs of celiac disease. My grandma has bloodwork done--negative. Mother had bloodwork--negative. Brother had bloodwork--twice--negative. Nobody has had a biopsy....and I know that there are relatively common cases of neg. bloodwork, pos. biopsy.........so he probably should've had a scope since we had such suspicions about him. Once we get my symptoms under control, we'll talk to the doctor about my brother......he seems to be really on top of things and knowledgable, so he'll probably know what to do about all this.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,014
    • Most Online (within 30 mins)
      7,748

    Beki
    Newest Member
    Beki
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      The NIH article you link actually supports what I have been trying to explain to you: "Celiac disease (celiac disease) is an autoimmune-mediated enteropathy triggered by dietary gluten in genetically prone individuals. The current treatment for celiac disease is a strict lifelong gluten-free diet. However, in some celiac disease patients following a strict gluten-free diet, the symptoms do not remit. These cases may be refractory celiac disease or due to gluten contamination; however, the lack of response could be related to other dietary ingredients, such as maize, which is one of the most common alternatives to wheat used in the gluten-free diet. In some celiac disease patients, as a rare event, peptides from maize prolamins could induce a celiac-like immune response by similar or alternative pathogenic mechanisms to those used by wheat gluten peptides. This is supported by several shared features between wheat and maize prolamins and by some experimental results. Given that gluten peptides induce an immune response of the intestinal mucosa both in vivo and in vitro, peptides from maize prolamins could also be tested to determine whether they also induce a cellular immune response. Hypothetically, maize prolamins could be harmful for a very limited subgroup of celiac disease patients, especially those that are non-responsive, and if it is confirmed, they should follow, in addition to a gluten-free, a maize-free diet." Notice that those for whom it is suggested to follow a maize-free diet are a "very limited subgroup of celiac disease patients". Please don't try to make your own experience normative for the entire celiac community.  Notice also that the last part of the concluding sentence in the paragraph does not equate a gluten-free diet with a maize-free diet, it actually puts them in juxtaposition to one another. In other words, they are different but for a "limited subgroup of celiac disease patients" they produce the same or a similar reaction. You refer to celiac reactions to cereal grain prolamins as "allergic" reactions and "food sensitivity". For instance, you say, "NIH sees all these grains as in opposition to celiacs, of which I am one and that is science, not any MD with a good memory who overprescribes medications that contain known food allergens in them, of which they have zero knowledge if the patient is in fact allergic to or not, since they failed to do simple 'food sensitivity' testing" and "IF a person wants to get well, they should be the one to determine what grains they are allergic to and what grains they want to leave out, not you. I need to remind you that celiac disease is not an allergy, it is an autoimmune disorder. Neither allergy testing nor food sensitivity testing can be used to diagnose celiac disease. Allergy testing and food sensitivity testing cannot detect the antibodies produced by celiac disease in reaction to gluten ingestion.  You say of me, "You must be one of those who are only gluten intolerant . . ." Gluten intolerance is synonymous with celiac disease. You must be referring to gluten sensitivity or NCGS (Non Celiac Gluten Sensitivity). Actually, I have been officially diagnosed with celiac disease both by blood antibody testing and by endoscopy/positive biopsy. Reacting to all cereal grain prolamins does not define celiac disease. If you are intent on teaching the truth, please get it straight first.
    • Bebygirl01
      Perhaps you would still like to answer the questions I posed on this topic, because that is all I asked. I am curious to know the answers to those questions, I do not care about the background of Dr. Osborne as I am more aware of the situation than you are, and he is also one of the best known authors out there on Celiac disease. But did you even bother to read the three Research Papers I posted by NIH? You must be one of those who are only gluten intolerant and not yet reacting to all glutens aka grains, but I AM one of those who react to ALL the glutens, and again, that is one of the two questions I originally posted on this matter. NIH sees all these grains as in opposition to celiacs, of which I am one and that is science, not any MD with a good memory who overprescribes medications that contain known food allergens in them, of which they have zero knowledge if the patient is in fact allergic to or not, since they failed to do simple 'food sensitivity' testing. I started with the failed FDA explanation of what Gluten Free is and I stayed sick and got even sicker. It wasn't until I came across NIH's papers and went off all grains that I realized that in fact, I am Celiac and reacting to all the glutens. IF a person wants to get well, they should be the one to determine what grains they are allergic to and what grains they want to leave out, not you. Those who are just getting started with learning about grains etc., can take it easy by just being "grain free' and eating a lot of meat, vegetables, etc. or whole foods as God has intended, without buying so called gluten free garbage out there that is making them sick and the whole reason they are not better. I tried the stupid gluten free garbage and it didn't work, and that will make anyone want to give up, it is better to teach the entire truth and let the patient decide, rather than give them misinformation and lies.
    • Nicola McGuire
      Thank you so much I will speak to the doctor for dietician apt . Thank you for your advice Beth much appreciated 
    • Scott Adams
      Oh no, I'm sorry to hear about the accidental gluten! This article, and the comments below it, may be helpful:    
    • Karmmacalling
      I was born with celiac disease im 20 years old. And I've been gluten free my whole life. Yes my diet is 100 percent gluten free and no i don't eat at restaurants at all. I got glutened by a chips that was marked as gluten free but it wasn't the company said the packaging was old and the recipe was new. 
×
×
  • Create New...