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Taylor

By Taylor
in Coping with Celiac Disease

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Taylor Newbie
Taylor
Posted

Hi everyone, I just stumbled across this sight today and joined up. I was diagnosed with celiac disease around 2 years ago. I was 24 years old when I was diagnosed, and needless to say it was a shock. I am 6'2" and was always very skinny despite the fact that I ate everything in sight. The weeks prior to me being diagnosed I was loosing weight very rapidly, I got down to 119 lbs. Long story short, I have been very strict about my food intake, and currently weigh 210 pounds. I look forward to being a participant on this board. From the few posts that I have read so far it looks like there are some people on here with a very good understanding of being a celiac.

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Guest Blackheartedwolf
Guest Blackheartedwolf
Posted

Hello

I just joined too. I found almost 2 weeks ago that I have celiac disease, and have been on the gluten-free diet now since 2-23-04. (Just starting.) I already feel better.

I have noticed that people say different things on different boards, about what is safe and what is not. It's kind of frustrating for a newly diagnosed person! At first I thought I couldn't have any soda that is brown colored because of the caramel coloring, but companies like Coca Cola and Pepsi say they are gluten-free.

It gets easier as I learn what is safe and what is not. I carry a binder with me when I go shopping, and have to keep looking things up on my lists!

Guest jhmom
Guest jhmom
Posted

Welcome Taylor and Blackheartedwolf!!!

We are glad you found us :D This is a wonderful place filled with a lot of information!

I am glad to hear that the both of you are feeling better on the gluten-free diet! I know I could tell a difference within just a couple of days, it was AMAZING! I never knew that something called "gluten" could cause that much abdominal pain and other symptoms!

I thought I would share a few links that have been helpful to me over the last 6 months, I hope they are helpful to you as well....

Mainstream gluten-free products

celiac disease Support Groups

Open Original Shared Link

Open Original Shared Link - which has wonderful gluten-free bread and bagels!!!!!

Taylor Newbie
Taylor
Posted
  • Author

I too felt better almost instantly. I was very worried at first that I was not going to be able to eat anything. I found out pretty quick that my diet did not have to be changed too drastically. I am a meat and potatoes guy anyway, so my diet stays pretty bland. I travel quite a lot, so that was a challenge at first. I always try to find an Outback Steakhouse close to my hotel when I am out of town. I like that they have a special gluten free menu. I don't eat any fast food just to stay on the safe side. If I go to a fancier retaraunt I just talk to the chef, and they are always able to accomidate you.

Blackheartedwolf- I don't drink a lot if pop, but I was glad to see I could still drink the kinds I like. I am not sure if Pepsi products are gluten free. I know most of the Coke products are.

wclemens Newbie
wclemens
Posted

Hi,

I especially like the sodas I drink, and wonder if perhaps drinking certain sodas is something that each person has to test out themselves, just to see how they react?

I have learned that I can drink Diet Rite Raspberry soda, Diet Caffeine Free Dr. Pepper, A&W Diet Root Beer, and Canfield's Diet Chocolate Soda (which is really a blessing because milk chocolate is on my list of forbidden foods).

There may be others which I could tolerate, but those are the ones I've chosen so far. I've had Celiac for the past 51 years, so have had a lot of time to test certain foods out. I've learned that all grains, milk, dairy, casein, whey, egg whites, and yeast get to me.

Hope you all thrive on your new diets! Welda

KAthyB Newbie
KAthyB
Posted

ToBlackheartedwolf. My son and I are working on wireless site Open Original Shared Link so you can leave your binder home. It is free and can be used on any web enabled cell phone. The database is constantly growing as I am working on it in my spare time. Good Luck!

KathyB

plantime Contributor
plantime
Posted

Hi. I'm new to the site. I have been searching for any help and support for gluten intloerance, and instead found problem intolerance! No one wants to know or help! I hope I can find what I need here. Since going gluten-free on Valentine's Day, my health has drastically improved, so I am not going back!

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plantime Contributor
plantime
Posted

I have been reading and reading and reading, and decided that I love this site! I learned that Pria bars are not gluten-free, (but too late, I already ate several before learning) and that others have the same frustrations and problems. Thank you for being here! :rolleyes:

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  • Posts

    • Scott Adams
      How many grams is there in one slice of wheat bread?

      By Scott Adams · Posted

      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Confused with test results

      By Scott Adams · Posted

      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      Water filters and gluten

      By MaryMJ · Posted

      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
      What should I do with these test results?

      By trents · Posted

      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: 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. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. 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)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: 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)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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