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How Did You Find Out About Other Allergies?


kera87

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kera87 Newbie

Hi guys, so I've been gluten free for almost 3 years and basically I still get D once in a while along with gas/bloating. I know that non-celiac people get this too but I feel like I shouldn't be getting it once every one or two weeks anymore (or should i?). My doctor is amazing, always trying to figure out what's wrong, testing me for lots of things, I've been treated for bacterial overgrowth but I hate taking antibiotics! I've tried peppermint oil capsules but they don't help me... when should I start to test for other allergies?

I know it can't be dairy/lactose because I eat cereal every morning and I'm fine. I was thinking I would maybe get tested for a soy or egg allergy? Can a test determine that or do I need to just keep a food journal and find out that way? I'm so clueless and I know a lot of people here have other food allergies as well so I'd love to hear your advice/stories about how you figured it out. Thanks!!


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miles2go Contributor
Hi guys, so I've been gluten free for almost 3 years and basically I still get D once in a while along with gas/bloating. I know that non-celiac people get this too but I feel like I shouldn't be getting it once every one or two weeks anymore (or should i?). My doctor is amazing, always trying to figure out what's wrong, testing me for lots of things, I've been treated for bacterial overgrowth but I hate taking antibiotics! I've tried peppermint oil capsules but they don't help me... when should I start to test for other allergies?

I know it can't be dairy/lactose because I eat cereal every morning and I'm fine. I was thinking I would maybe get tested for a soy or egg allergy? Can a test determine that or do I need to just keep a food journal and find out that way? I'm so clueless and I know a lot of people here have other food allergies as well so I'd love to hear your advice/stories about how you figured it out. Thanks!!

Well hi, I have had hay fever since I was a teenager and didn't figure out the gluten thing until my late 40's. My dad always had hay fever. I used OTC stuff until it got really bad in a particular work environment, so I begged my PCP to let me see an allergist, where they did the skin tests and that is what led to the whole gluten issue. I tried wheat-free for about half a year and while that helped some, I eventually went gluten free. Now the skin tests are notorious for being inaccurate, but why I think it's not a bad idea to go see an allergist is because they can tell you the degree of your atopy and decide on treatment based on that.

Now that I am getting shots regularly and staying gluten free, I can generally eat most of the foods that were off limits before, as long as I'm not getting bombarded by environmental allergens, or something. Food allergies tend to indicate a high level of atopy, so I think you might benefit from a visit.

That said, of course keep a journal, too. If it's happening regularly you should be able to find it pretty easily. There's lists of most/least allergenic foods out there if you think that might be a place to start.

Best of luck and keep us posted!

BRUMI1968 Collaborator

Hi. When I was first diagnosed I saw a nutritionist and had some allergy testing done through bloodwork. I actually came back as not allergic to anything, including gluten, though slightly raised for yeast. Later I had some enterolab testing done and I showed a probable slight allergy to soy, but none to casein. Enterolab tests your stool, whereas the nutritionist tested my blood.

I say this because I 100% cannot eat dairy. I get constipated. Now this may or may not be an "allergy", but it certainly is an intolerance. I think keeping track is one of the best ways to figure out what is bothering you. The difficulties of course with figuring it out w/o a diet diary is that some things take time to manifest; some things need more than one dosing to manifest, etc.

Most common allergies for celiac sufferers (and everyone for that matter): dairy, soy, nightshades, corn, dairy - the big ones. One thing to know is that the place in your digestive tract that helps digest milk is the small intestine, so until yours heals, you might not do that well with dairy.

It's tough. there is some food I eat now and agiain that causes itching, and it's hard to pin down. I think it might be millet (I like Millet Bread) - but it's taken me two years to figure it out (I almost always eat it with eggs, and thought it might be eggs)....anyway.....good luck to you!

lizard00 Enthusiast

I had bloodwork done about a year and a half before going gluten-free, and it showed up an allergy to egg whites. This didn't surprise me too much since eggs have made me feel yucky my whole life, and I just naturally stayed away from them. Nothing else showed up, not even environmental allergies, which did surprise me, since there are some very definite things that I react to.

I cannot eat soy, which I suspect is an intolerance as opposed to an allergy. It took me awhile to figure it out, close to a year after being gluten-free. It was just a process of elimination though. I started with the obvious culprits first- soy and dairy. I also have figured out that I can eat organic, non colored dairy. Go figure :huh: It just usually comes down to trial and error.

RollingAlong Explorer

when you say that eggs made you "feel yucky" are you referring to GI type stuff or something else?

There's a separate egg thread right now and everyone seems to mention GI type symptoms. But my spouse recently challenged eggs several times and he reports a negative reaction involving mood. A negative mood sort of washes over him for most of the day. He feels anxious, prone to despair and very unmotivated. He can feel it coming on and then lifting later. Something to do with choline? He also reacts similarly to gluten, but that also has GI signs and symptoms.

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    • trents
      I would ask the GI doc about the elevated IGA score of 401. That one is what we commonly refer to as "total IGA" and also known as "Immunoglobulin A (IgA)". It could be nothing but it can also indicate some other health issues, some of them serious in nature. I would google potential causes for that if I were you. Also, if there is a chance the GI doc will want to do more testing for celiac disease, either antibody testing or an endoscopy with biopsy, you should not cut back on gluten consumption until all celiac disease testing is done. Otherwise, you will invalidate the testing.
    • shell504
      Hello. I apologize. I didn't know there wasn't a standard.  The standard listed  for the IGA is normal range 47-310.  The others were all listed as <15.0 u/l is antibody not detected and 15> antibody is detected.  And the negative one the standard is negative.  It is a normal PCP dr. I do have a second opinion appt scheduled with a GI specialist in 2 weeks. Honestly, I haven't cut out gluten at all. I just switched to whole fibers and everything has been getting better. She wanted to do the test just to check, which I was fine with. We'll see what the GI dr says. Thank you for commenting. 
    • trents
      It is also possible that since eating the fries you have been glutened again during the week. I would double check the food in your cupboard and reread the ingredient lists. Food companies can and do change their formulations from time to time such that something that used to be gluten free is no more. What I am saying is, don't assume the distress you are experiencing comes from one incident of glutening. There could, coincidentally, be another one on it's heels. 
    • trents
      Welcome to the forum, @shell504! The IGA 401mg/dl is not a test for celiac disease per se but a check to see if you are IGA deficient. People who are IGA deficient will produce celiac blood test antibody scores that are artificially low which can result in false negatives for the individual antibody tests such as the TTG IGA. You did not include reference ranges along with the test scores and since each laboratory uses custom reference range scales, we cannot comment with certainty, but from the sheer magnitude of the IGA score (401) it does not look like you are IGA deficient. And since there are no annotations indicating that the other test scores are out of range, it does not appear there is any antibody evidence that you have celiac disease. So, I think you are warranted in questioning your physician's dx of celiac disease. And it is also true that a colonoscopy cannot be used to dx celiac disease. The endoscopy with biopsy of the small bowel is the appropriate procedure for diagnosing celiac disease. But unless there is a positive in the antibody testing, there is usually no justification for doing the endoscopy/biopsy. Is this physician a PCP or a GI doc? I think I would ask for a second opinion. It seems as though this physician is not very knowledgeable about celiac disease diagnositcs. Having said all that, it may be that you suffer from NCGS (Non Celiac Gluten Sensitivity) rather than celiac disease. The two gluten disorders share many of the same GI symptoms. The difference is that NCGS does not damage the villous lining of the small bowel as does celiac disease. NCGS is 10x more common than celiac disease. The antidote for both is complete abstinence from gluten. Some experts believe NCGS can be a precursor to the development of celiac disease. There is not test for NCGS. Celiac disease must first be ruled out. So, if it becomes apparent that gluten is causing distress and testing rules out celiac disease, then the diagnosis would be NCGS. Hope this helps. 
    • shell504
      I apologize i can't figure out how to get the picture on here.  Results were: IGA 401mg/dl Deamidated Gliadin IGG. <1.0 Deamidated Gliadin IGA. <1.0 Tissue Transglutaminase IGA AB. <1.0 Endomysial IGA. Negative.  Is she just going based off of the IGA alone? And because that is elevated, it's positive? The test states: "Results do not support a diagnosis of celiac disease." 
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