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Anit-endomysial Ab

Kasey'sMom

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Kasey'sMom Enthusiast
Kasey'sMom
Posted

Hi everyone,

My daughter's IgG anit-gliadin antibodies came back very high. Her doctor wants to do the anti-endomysial Ab test. He said that it doesn't matter that she's gluten-free for the test. This advise seems to be confilicting with some information that I've researched. Can anyone help to set me straight?

Thanks,

Kasey's Mom :)

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KaitiUSA Enthusiast
KaitiUSA
Posted

You have to be on gluten for any testing(blood tests and biopsies)

She should be tested for the following:

-Anti-Gliadin (AGA) IgA

-Anti-Gliadin (AGA) IgG

-Anti-Endomysial (EMA) IgA

-Anti-Tissue Transglutaminase (tTG) IgA

-Total Serum IgA

She should get a gene test too...but keep her on gluten throughout the testing

Kasey'sMom Enthusiast
Kasey'sMom
Posted
  • Author

Thanks Katie,

The first blood work she had was the anit-gliadin panel. The IgA was only 4 but the IgG was 73. They also did the total anti-serum levels and eher IgA was normal but her IgG was very low. Her dermatologist had us take her off wheat in December, because they thought it was an allergy to begin with. She probably gets wheat when we eat out once a week. She had been drinking a lot of Rice Dream until a couple of weeks ago. I may try to look into the Entero Lab testing. Does it take a couple of weeks on gluten for the blood test to come back accurate?

Thanks again,

Kasey's Mom

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      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
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      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
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      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. 
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      Hidden Gluten in distilled vinegar

      By trents · Posted

      @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
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      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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