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

Dh With Negative Bloodwork?


keepinthefaith

Recommended Posts

keepinthefaith Newbie

Hi, My daughter developed a very bad rash that looked like DH. Some months before this rash, she had positive stool test from Enterolab, then went off of gluten for a few months. She went back on and within one month got obvious blisters in typical DH places that hurt her, and have ended up scarring -- even her face!

We went to a derm. doc, who said if it wasn't DH he would eat his hat. We waited so long for the appt. that he couldn't biopsy anything, as they were largely healed. So he sent us to a gastro. doc who agreed with the derm's suspicion and did a lot of blood work.

Just got results today (read over the phone, so I don't have it in front of me).

But it says, her Ttg antibody IgA is less than 3, with 5 being the limit. That is in range for that test.

Her antigliadin is less than 3 with 11 being limit. That is in range for that test.

Her IgA serum is 89...the normal range is 70 to 432. In range.

She was negative for DQ2 and DQ8 genes, but showed "DQB1 - 03-DQ7" and "DQB1 - 05-DQ5"

She has a brother with autism who is Gluten-free Casein-free, and a mom ( me) who is gluten-free with autoimmune thyroid disease who has increasingly sensitive symptoms to gluten when I have an infraction.

This GI doc thinks that Enterolab is bunk.

What do we do now? Wait until another DH outbreak so it can be biopsied? Is this necessary? My child is 14 and is looking for any way out of the gluten-free diet -- as in agreeing with the GI doc and thinking Enterolab is snake oil and she now is negative for everything and therefore does not need diet.

Is someone able to speak on this?

Thanks......


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



Celiac.com Sponsor (A8-M):



confused Community Regular

I have the same genes and have been diagnosed with DH. I also tested positive threw entrolab and blood work. But I have somewhere that many with DH do not test positive threw blood work. I wish i knew were i read that, maybe someone else will know.

I would have her eat as much gluten as possible and schedule an new appt and make sure there is an outbreak.

paula

ravenwoodglass Mentor

I had severe DH since childhood and had almost every system impacted before I was finally diagnosed with celiac at 45. I was close to death. I do not show up on blood work. I do so hope she wakes up and gets back on the diet, so much more is at risk than just her skin.

keepinthefaith Newbie

Thank you for your replies. Paula, I am afraid to gluten-load her because the outbreak was so bad last time -- she is multi-racial (her white side of the family has a LOT of celiac symptoms) and the scars are just terrible. But if she needs a diagnosis to follow the diet....

Ravenwoodglass -- I thought I would mention this. I have a middle child -- not my one with Asperger's -- who is 4 foot 7. Everyone around her is growing and she does not seem to squeak out much height at all. Her brother, who is 10 and 2 .5 years younger is far taller than her.

Both my husband and I are very tall so it seems odd that she is so teeny. She had higher positive test results than her sister and I did through enterolab. The GI was interested in testing her for celiac, but I am suspect that once she sees negative DQ 2 and DQ 8, plus negative blood work in her sister, she won't bother. She's good, but pretty traditional.

My girl is willing to go gluten-free if it can help her grow. No puberty at all yet, by the way and she is 12.5.

I know you mentioned growth stunting in one of your kids, as well as Asperger's (in another ?). Based on your own symptoms, it seems as if we have a lot in common with our family gluten issues.

Is it worth it to cross post my original post in the diagnosis and testing section -- in case people who really knows all the blood work and genetics stuff won't read this because of the DH topic, or would that be a pain? ( Not saying that you guys don't know...I am just hunting for genetics testing info too)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,483
    • Most Online (within 30 mins)
      7,748

    NanaE
    Newest Member
    NanaE
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      Hashimoto's is a type four hypersensitivity.   Read what this doctor did about hers... https://thyroidpharmacist.com/articles/food-sensitivities-and-hashimotos/ She adopted a Paleo diet. Once you get your inflammation down, and your nutrients up, your body's immune system can calm down and quit reacting to every little thing.
    • GardeningForHealth
      Most doctors would dismiss the experiences I have described here, including my food diary, as somatic reactions, and begin to think of me as a hypochondriac--so I am very careful about what I share with doctors.  Most of the research done so far in the medical field has focused on Type I hypersensitivity: classic IgE-mediated allergic responses. I wasn't even aware of Type IV (or had forgotten about it) until knittykitty reminded me about it with her post. But even when talking about an allergist, does an allergist understand that Celiac is a Type IV hypersensitivity reaction? And if so, would an allergist believe or understand that other foods can cause a Type IV hypersensitivity reaction? And if so, are there objective tests that prove these non-gluten reactions, such as a hypothetical Type IV hypersensitivity reaction to apples, plums, sausage, cassava flour, etc? I do not believe these tests exist right now.  And lets say that these tests did exist, and I could take them, and obtain objective proof (besides my food diary) of my reactions to these foods. Now what? Is there a treatment besides avoiding those foods? I am not aware of it. I would simply be told: avoid all of those foods forever.  And that is not reasonable either. Avoid all of those foods forever? Really? There are times that I feel malnourished. I then will eat a food from the bad list, and suddenly feel much better nourished, but then I have a reaction that begins the next day or the day after that, and lasting many days afterwards. The reaction is always the same: brain fog, fatigue, dizziness, headache, significant enough to impair any productivity. I have been on this elimination diet for about 3 months now, but each time I attempt to re-introduce a food item that I initially reacted to, I have the same reaction. Therefore, I do not believe it will ever be safe in the future to re-introduce a food back into my diet safely. This is a big problem with no solution.
    • aperlo34
      Title says it all. I’m at 4 months since Dx/starting gluten-free diet but the last month and a half I’ve had pretty irritated eyes. Originally they started really dry and sensitive to light, especially in the morning. Saw the eye doc and he said eye strain/dry eyes due to season change/radiators turning on in my apartment. I’ve been using a heat mask and eye drops and that helped a lot. However my eyes still feel tired and red and gunky, but not really dry anymore. Just a bit irritated.    any thoughts?   THANKS!
    • Mmar
      Hello! I have been on a strict gluten-free diet for 20 years after my initial diagnosis, but in July had an endoscopy that showed villous atrophy (but multiple ttgs have all been normal). I have gone through everything in my house to eliminate any gluten and have been eating almost no processed foods, and will be getting a second endoscopy in a month because my GI doctor thinks it could be refractory celiac. She told me that if it’s refractory, I would need to see a “specialist” because she doesn’t know enough.  I live in Philadelphia and the Celiac Center at Jefferson has 0 appointments with any doctors, I keep trying. Does anyone know of either a doctor in Philadelphia that treats refractory celiac or a doctor elsewhere that does virtual appointments to treat refractory? Thank you!
    • knitty kitty
      @GardeningForHealth, On my journey, I found following the Autoimmune Paleo Diet most helpful in reducing reactions to various foods.  It's very restrictive, but it really helps improve gut health.  It's worth the effort for a few weeks or months. Tea from any grocery store; Tea, organic; Tea, grown in USA, never-sprayed, loose leaf Tea contains TANNINS which can inactivate Thiamin resulting in Thiamin deficiency.  Tannins inhibit the absorption of other vitamins and minerals, especially iron. Tannins can inactivate digestive enzymes.  So drink tea between meals.  Choose a tea with lower levels of tannin, like green tea or Oolong tea.  Oolong tea contains amino acid Theanine which reduces inflammation in the digestive tract. Dairy; Rice, any brand, even after washing 3 times Many people develop Lactose intolerance because damaged villi in the intestinal lining of the digestive tract cannot produce the enzyme Lactase needed to digest the sugar in dairy, Lactose.   Many people with Celiac Disease react to the protein Casein the same as they react to the protein Gluten.  This is because both Casein and Gluten, as well as the protein in rice, carry a similar segment of a protein building block chain (33 mer peptide) that triggers the autoimmune response in Celiac Disease.  Basmati rice is less likely to carry this protein chain and may be better tolerated.  Don't wash rice before cooking.  The added vitamins get washed away.  Some of those grains of rice are extruded vitamins.  They dissolved into the cooking water and are reabsorbed into the grains as the rice cooks. Organic catchup, Potatoes; Tomatoes are a member of the Nightshade vegetables which have been shown to increase gastrointestinal permeability and "leaky gut syndrome."  Potatoes, Peppers and Eggplant also belong to the Nightshades, and should be avoided until healed.  Catsup usually is acidic which can be irritating to the digestive system. Any and all brands of gluten-free breads and dessert items; Cassava flour; Gluten-free flour Often these contain cross contamination with gluten.  @Scott Adams recently posted a new article about this.  Gluten free products are not enriched with vitamins and minerals needed to digest and process them.  They are high in insoluble fiber and saturated fats.  These may also contain microbial transglutaminase, see below. Sausage, Any processed meat These foods contain microbial transglutaminase, a flavor and texture enhancer, called "meat glue" in the food processing industry, which triggers and provokes anti-gluten antibodies to attack the microbial transglutaminase as well as the tissue transglutaminase produced by our own bodies as with Celiac Disease.  We have articles about microbial transglutaminase, too.  Cassava also contains Thiaminase, an enzyme which destroys Thiamin. Cucumbers from a grocery store, but not from my garden, Most apples, Zucchini, Plums Cucumbers, like these other fruits and veggies, contain lots of soluble fiber, pectin, which intestinal bacteria can ferment and then make short chain fatty acids, which are beneficial.  So that's a good thing.  However, commercially produced breeds of veggies and fruits may contain higher levels of pectins than historically home grown varieties.  Excess consumption of pectins can result in gas, bloating and diarrhea.   Bottled spices  There's an article (perhaps @Scott Adams can help us find, please) about how some spices can cause gastrointestinal symptoms. Gluten-free dairy-free ice cream These can cause reactions if one reacts to oats.  Products made from nuts or nut milks may contain high levels of lectins which are hard to digest and can cause all the usual symptoms.   Smoke from a fire; Strong cleaning chemical fumes These contain Sulfites.  Developing a hyperensitivity to Sulfites is possible in Celiac Disease.  We can be low in vitamins and minerals needed to process Sulfites.  I have Hypersensitivity Type Four where the immune system identifies Sulfites as something to be attacked.  Celiac Disease is another Hypersensitivity Type Four disorder. Packaged sweet potato chips; Packaged plantain chips;  Rice; Any and all brands of gluten-free breads and dessert items; Cassava flour; Gluten-free flour; Gluten-free dairy-free ice cream A High Carbohydrate diet can lead to Small Intestinal Bacterial Overgrowth (SIBO).  Adopting a Paleo diet like the AIP diet is a great way to change your gut biome without using antibiotics which kill off the bad with the good bacteria.  Taking probiotics may not be very effective as long as SIBO bacteria are entrenched in the digestive tract.  You change what you eat and you change what grows inside you.  You starve out the bad SIBO bacteria, repopulate and feed the good ones.  Supplementing with Benfotiamin helps because thiamine has antibacterial properties that keeps the bad bacteria in check and benefits the good bacteria.  Benfotiamin is needed to process all those carbs turning them into energy instead of them turning to fat.   I hope this has been helpful.
×
×
  • Create New...