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Test Results

giselleacttwo

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giselleacttwo Newbie
giselleacttwo
Posted

What would you suspect given these test results?

Gliadin AB IGA- 8 (Negative less than 11) Results were 15 in March

IGG- 100 (Positive, over 17)

Also, blood tests showed anemia.

We have a family history of celiac disease, and an appt. with a Pediatric GI in 2 weeks.

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KaitiUSA Enthusiast
KaitiUSA
Posted

With celiac in the family I would think there is something going on.

Also there could be IgA deficiency which is causing the IgA results to come back normal when otherwise it would be positive.

I would get the full celiac panel with the tTG and EMA(very specific for celiac)

FYI-The tTG test may be taking place of a biopsy for diagnosis in kids in the near future. There is an article on it on the celiac.com homepage. Here is the link: https://www.celiac.com/st_prod.html?p_prodid=1160

Anemia is linked with celiac as well.

giselleacttwo Newbie
giselleacttwo
Posted
  • Author

Thank you for taking the time to respond. My pediatrician's office said the results were negative for gluten enteropathy (sp?) (don't even know if that is the same as celiac?) but I don't have too much faith in some of what they have to say. :P

Fortunately, given my toddler's failure to thrive diagnosis they made the referral to the Pediatric GI. I would think they would have a little better of an idea what is going on?

Oh, and the Igg should have read greater than 100. I guess they stopped counting at 100.

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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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      @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.
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      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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