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My Blood Tests


JerryK

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Nancym Enthusiast

Dr. Fine is a really respectable researcher, his livelyhood hinges upon his credibility and that of his labs. I think you can rule out anything shadey from him. Yes, I've met him, heard him lecture. He's a god.


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solange Newbie

same thing happened to me, everybody thought I was crazy, but then the genetic testing found one gene for sure, another one not so clearly. My grand mother had this and both her kids, one being my father , as well. That is all I need. Just because I don't fit the definition of a true celiac so what. I am sick and I get better without gluten. What else do they need. who makes these calls anyway... I am 43 adn finally found an answer to my life's problems. They can call it pseudo celiac if it makes them feel good . The celiac specialist at UW refused to get me the genetic test. she said it is not a diagnostic tool. Well, if all else fails, take medecine in your own hands. I am so disgusted with the medical protocol I could (and did ) puke. I had Herpetiformis dermatitis all over my hands and legs and they still didn't think it was gluten intolerance. you know, people who go to med school are not the type to rock the boat, they mostly try to match a list of symptom with a list of drugs. There are no drugs for celiac, the answer is so simple they don't like it, so it is dismissed all the time. And if they don't have the answer, it certainly must be in your head.

Oh, and guess what, there is going to be more and more of us with head problems, because grain is being bioengeneered to have MORE gluten, and people who might have been marginally sensitive are going to come out of the woodworks. sooner or later, the criteria for celiacs are going to change to fit all kinds of other symptoms that we won't be able to ignore.

Until then, eat in peace...

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    • MommaBear82
      I just wanted to point out that the QUANTITY of exposure to eggs in baked goods would naturally be much less than if you were to eat a whole egg. I think that's why they appear to be tolerated in baked goods, but not as a stand-alone food. 
    • trents
      I would agree. The tests do not indicate you have celiac disease. So, if you are convinced that when you eliminate gluten from your diet your symptoms improve, I would conclude you have NCGS.
    • Jack Common
      My old results are: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months and after I started a gluten challenge. Before the challenge I did some tests as RMJ had suggested to do. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   As trents suggested I ate 6 slices of wheat bread before the tests during the challenge. My results: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   As I can understand I don't have celiac disease.
    • trents
      So it sounds like Global Foods has adopted the FDA standard for "gluten free" advertising.
    • cvernon
      Agreed, I am disappointed in the recent GFCO findings as well and definitely don't hold them in as high of a regard as I used to. I did find on the Global Foods website after posting that their required ppm limit is 20ppm, which isn't as low as I had hoped. I'll email and report back. Thx.
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