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What Is Iga Deficiency?


Mtndog

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Mtndog Collaborator

I'm just curious as to what this is? Does it have any relation to celiac at all?


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disneyfan Apprentice
I'm just curious as to what this is? Does it have any relation to celiac at all?

Here is a link I found that explains IgA deficiency.

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If you click on the link, it talks about IgA deficiency occurrence in automimmune diseases, gastrointestinal problems, anemia, malabsorption of nutrients...many of the symptoms of celiac. I have now recently discovered that celiac may be my problem. I also have a thyroid condition for years, and that is autoimmune as well.

I was told that I was IgA deficient about 4 years ago after several blood tests, but had no other positive tests results related to this at the time such as liver, hepatitis, ANA. The only thing I was told was that if I ever needed a blood transfusion, I would have to receive blood that was also IgA deficient, otherwise my body would reject it. Several years later, I put all the results together, including new testing for transglutanimase and endomysial antibodies and it all adds up to celiac for me. If you are IgA deficient, you must ask for the IgG version of these tests otherwise you will get a "false negative" result. I had to research that information myself because the dr did not pick up on that from my records.

The sad thing was I was seeing a hematologist and he could not relate the results to celiac at the time. Now I am trying to undo the damage that may have been caused by this.

Hope this helps...

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    • 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.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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