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

Need Help. What Tests Do I Get?


skore

Recommended Posts

skore Newbie

Hi everyone!

I'm new, and have already found this forum to be a huge help in soo many ways, but I am so overwhelmed.

I have so many fragmented questions I'm not sure where to start but here goes - what tests do I have done?

I KNOW I have a wheat problem, so do I even bother to get tested for the gluten intolerance?

I also have a whole host of other issues, and i want to know what is going on with me darn it (!) so what else do I have done? These are some of what I can think of to test for, but what tests do I ask for? And what other tests might be good to have done?

Food: soy, corn, legumes, dairy, eggs, all grains, lectins, general allergy panel (skin prick).

How do you find out if you are allergic to green beans? citrus? what about food intolerances? can you test for those. I tend to go for weeks before presenting problems to a food (3 mos before I had a noticable reaction to spelt bread!), so the elimination diet can be a little difficult for me. Also, is there a way to test for intollerances vs. allergies?

Body: thyroid (which ones?), adrenal fatigue, osteoperosis, anemia, cholesterol - what else?

I really want to know where I stand - I have had too many years of ambiguity, and I just want to get a really good idea of where I am, and what I have to work with and against.

Also, out of curiosity, does anyone else here use muscle testing to monitor allergies/sensitivities? If so what has been your experience with it's reliability?

Thanks ahead of time for all your help.

S.


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



Celiac.com Sponsor (A8-M):



CarlaB Enthusiast

It's good that you're being thorough. If you want the celiac blood test, you must be eating gluten. If you've been wheat-free for some time, they will come out negative.

About the only test I see that you left off in all your potential testing to see what's wrong is for Lyme Disease :) IGeneX is the lab ... it has a lot of overlapping symptoms with fibro, CFS, IBS, etc.

Keep reading, keep posting .... I hope you find your answers soon.

Riayn Newbie

I had my blood tests done yesterday. Not only did I get a celiac screen, but my doctor also tested for diabetes, thyroid disorders, hepatitis A,B,C and HIV, plus a full blood panel. Can't accuse him of not being thorough.

My doctor also talked to me about fructose intolerance, which means not only do you react badly to wheat, but other fruits and vegetables as well. Apparently fructose intolerance can be tested for using a H2 breath test.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,879
    • Most Online (within 30 mins)
      7,748

    JwH6281
    Newest Member
    JwH6281
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Bebee
      I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF.  I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer.  And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not.  Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet.  The only testing I did was a sigmoid scope and Enter Lab but no gene testing.  I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten.  What other options do I have?  Should I do the gene testing?  Maybe through Entero Lab?  Any other tests?  How important is it to have Celiac diagnosed? Thank you! Barb
    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
×
×
  • Create New...