Leaderboard

Hey everyone, I am 38 years old and have had a long term history of unexplained gastric issues including cramps, intermittent diarrhoea that causes very yellow stools, bloating, gas and so on. Endoscopy with biopsy 2 years ago was clear but colonoscopy revealed 15 polyps that were unrelated to my gastric issues?? Since that time my symptoms have only gotten worse despite cutting out dairy and introducing FODMAP. Severe upper abdominal pain 2 weeks ago (new symptom) sent me to the GP who ran a number of tests and scans and then finally sent me for another endoscopy which revealed: regenerative gastric mucosa with moderate chronic inflammation. Mild to moderate chronic duodentitis Villi are swollen, congested, and shorter. Moderate number of lymphocytes present in the mucosa. Moderate chronic duodenitis with loss of villi. Prominent small capillary-like blood vessels seen in the lamina propria. Inflamed mucosa of gastric type. Findings suggest moderate reflux oesophagitis. Moderate chronic erosive duodenitis. Despite all of the findings the conclusion report is inconclusive and suggests further serology, however my Dr believes there is enough significant evidence for him to diagnose me with coeliac disease. Obviously this is life changing news and I am unsure if I should be requesting further testing before changing my diet for the rest of my life. If anyone could shed some light on my results and tell me what you think I would really appreciate it. Maybe I’m just in denial lol                      

Yes, I did read about the bloodwork diagnosis option and was given the choice for further bloodwork or proceeding with endoscopy. At this point we would like a definitive answer as it will be a lifelong diagnosis and we realize we would have to go back on gluten if we ever wanted endoscopy in the future. I was reading an article from a GI specialist that was of the same opinion, but yes, difficult decision when it comes to your children.

In the Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease. According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy: Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults TGA-IgA at or Above Five Times Normal Limit in Kids Indicates Celiac Disease in Nearly All Cases No More Biopsies to Diagnose Celiac Disease in Children!  

The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal, although this may not be the case for everyone. This article may be helpful:    

For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:    

Thank you very much for your response Scott. Apparently the second TTG Iga test was ten times the normal. I’m just surprised that there can be such a huge difference between the test results. It concerns me also that the lab has just recently changed their reporting. There are not really many/ any symptoms anymore. I was suspicious about celiac several years ago, and had my child tested then (it was negative then), so we never thought further about it as the pediatrician continued to tell us his shorter stature must be genetic even though we are average height parents. Also I did not have as much knowledge at the time. I guess we will know more after the endoscopy. It pains me to think this may have been an issue for years. I worry now if we are getting false negatives for my other children also.

Yes, excessive neuropathy and a debilitating headache, spasms, cramps, tremors. Very much what you would expect from Parkinson or MS, only it coincides with the food and resolves 100% with a whole food AND gluten free diet. The gluten free diet was not enough on it's own I had to eliminate all processed food as well. They did the biopsy a year ago. 

This. How long has it been since you were tested for celiac disease?

You have been doing all the right things to manage your celiac disease since diagnosis so what would you have changed? Perhaps the only negligence was not seeking follow-up testing sooner and more regularly. But even then, what would you have done differently as far as the day to day management of your celiac disease? I assume you realize that when something is labeled "gluten free" that does not mean it contains "0" gluten. According to FDA regulations, it just means it contains no more than 20 ppm of gluten. And "certified gluten free" (GFCO) means the product contains no more than 10 ppm. Even the air we breathe contains some gluten as there has to be at least some wheat/barley/rye dust circulating in the atmosphere. My point is, take reasonable precautions to control what you can control and then live your life. You will eventually die of something probably not related to celiac disease.

I've had the testing up to the biopsy. Once they confirm the intestine is not affected they cease pursuing further diagnosis, regardless of extra intestinal symptoms. They refuse to pursue anything non celiac.  I react to: banana, avacado, fresh cabbage, yogurt, pecans, walnuts, xantham gum, and obviously wheat, barley, etc. Even so called "gluten free" food cause a violent reaction. Believe it or not. I can eat 3 Tostitos any more than that ruins my next three days. I did have one of the genes for potential autoimmune problems but they said it could mean anything. The most I get in the stomach is acid reflux and hot snakes. My intestinal symptoms are minimal. I think the pathology is different in way yet similar in others.

Hi,  Just to add to the possible cross reaction or contamination sources- look into how you are reacting to the milk protein casein, or course avenin in oats, quinoa protein, and also possible gluten contamination in cooking oils.  I care for my six year old daughter with Celiac, and it’s only after removing all oils from her diet has she felt better. Not even Certified ones were okay. I don’t know why is that, but it is so. I cook in animal fat whenever recipe calls for some oil. Nuts and avocado are the source of fat in her dieT otherwise.

Have you had a DNA test to look for the most commonly occurring Celiac genes?   There's some scientific evidence that Non Celiac Gluten Sensitivity is a precursor to Celiac Disease in genetically predisposed people. Which foods do you react to?  How do you react?

You are right, I just feel I may have not been on top of it and Ive caused damage for years without knowing. Seems like nothing though?   

No, one crumb from a month before the blood test would not materially affect the results of the test. I sense you are devoting a lot more "worry energy" to this than it deserves. That will do you more harm than a tick over normal on the TTG-IGA score.

Sometimes I have a bit of stomach, discomfort, anxiety, tiredness, and soreness but nothing that stops by normal day to day activities. I work a ton and am very active so likely it is related to that and not my celiac but unsure with everyone's symptoms and stories I see online.  I will definitely start doing this every year from now on. Could one crumb of gluten from a month before that blood test caused that spike ? I am trying to really trace back and think 

The do what? Give you a gluten-like reaction you mean?

Different labs use different reference ranges for celiac-related tests. They concoct the tests a little differently in each place so the ranges are custom. So, I would trust the lab that analyzed the test and not google.' All celiac diagnostic tests are less than 100% specific. That is to say, there are other medical conditions, some medications, some other health issues and even some non-gluten foods that can cause them to be elevated, at least mildly. And your TTG-IGA score is barely elevated. If you were to get retested next week it might be back in normal range. It is normal to see some fluctuation in most labs and in most physical and biological parameters. Can you be more specific about "certain things" that you feel. How do you feel different? Are there any specific symptoms that might be tied to a celiac regression? It would be a good idea to check all pantry items to see if there have been any ingredient changes over time that might have introduced gluten into your diet and to check meds, supplements and oral hygiene products as well. But other than that, I would not stress out about it as long as you aren't experiencing any particular health issues that you can tie to celiac regression. I certainly would recommend that you get your antibody levels checked more often than every 10 years so that you have concrete data to work with. I would go for every year if your physician would agree to it. It could be included as part of your annual wellness check.  Yes, your posts are all showing in the thread. No need to duplicate via PMs.

These were certified gluten free. I have a list of about 12 or so foods that do this.

Thank you for the response and info! You are right, I do not know if they are fluctuating, what I should have said was is this sort of test normal and common for celiacs who are even on a gluten-free diet?  I was very surprised to see these results as I am very careful and only eat out at dedicated gluten-free places or make food at home with gluten-free products.  For IGA my lab said 325 was the upper end of the reference range but Google had others saying 400-420.   I am in my mid twenties now so the original diagnosis was some time ago. I wonder if certain things I feel are related to celiac or just normal stress in life now with these elevated numbers   

Welcome to the forum, @PA Painter! Are the oats you are using either gluten free or GFCO certified gluten free? It is not well-known but there are certain cultivars of oats that contain gluten. If you are using mainstream food industry oat brands there are two threats: 1. cross contamination from other grains containing gluten in the fields, in transport, in storage, in processing, etc. and 2. that gluten-containing cultivars of wheat were used. And, yes, sensitivity levels can change over time.

First, the IGA score of 415 probably refers to what we call "Total IGA" rather than a specific IGA test for celiac disease per se. Physicians should always order this test along with other IGA tests to look for IGA deficiency. Total IGA checks for IGA deficiency. If you are IGA deficient, then other IGA tests will be artificially low and false negatives can result. You didn't included a scale along with the raw test score for the total IGA so I can't say for sure but it looks a little on the high side. Can you post back and include the scale for that? Or, was there a qualitative comment that came with that one like "High"? So, the long and short of this one is that it is not a test for celiac disease per se. A high value for total IGA can indicate other health problems, however and you may want to google that. Your TTG-IGA is barely out of the normal range and likely indicates some hidden gluten contamination in your life. If you eat out, you can expect to get some gluten even when you order the gluten free items from the menu since most eateries don't guard against cross contamination. They cook their gluten free food on the same surfaces and in the same pots and pans as their gluten free food and handle them with the same utensils. It is also possible to be getting some gluten from meds, pills and oral hygiene products.  But one thing I don't understand. How can you assume your test values are fluctuating when you don't mention that you have any other lab result score to compare the recent ones to? You were 10 when that was done. How long ago was that. If you haven't been tested since then, what do you have for comparison to say there is fluctuation? This might be helpful: and this:  

I have non celiac sensitivity. I used to eat oatmeal with no problem. It causes a three day nightmare just as if it were wheat now. I seem to be an extremely sensitive case though.

Hello,  I was diagnosed around age 10 with Celiac via endoscopy. I have been on a gluten-free diet ever since and have been taking my gluten-free diet way more seriously then I used to for the last 5 years. I only eat out at dedicated gluten-free places or make food at home.     I had not had blood work done for celiac since diagnosis and I checked in with a GI doctor as my primary care isn't a specialist. I was very surprised to see my IGA was 415 and my TTG IGA was 16 (Lab said over 15 is positive for antibody). My Endomysial Antibody SCR was negative and all my vitamin levels were normal.  I am meeting with a dietician next week but I am a bit stressed with these results now wondering if I have been somehow wearing gluten without knowing or if something else is going on.   Is it normal for IGA and TTG IGA to fluctuate like this ? 

Thank you so much! I appreciate it, I was thinking the same thing so I guess it's just waiting for the biopsy results now! Thanks again!

Well come to the forum @AdelaW! One positive celiac blood antibody test with flattened villi in the small bowel would strongly support a diagnosis of celiac disease. There are some other medical problems that could cause these things but the odds of this being the case are very small when compared to the likelihood of celiac disease being the culprit.

Hi! In the last couple weeks I had a blood panel done for digestive issues and tested weak positive for celiac. My tTG IgG was a 6 with the range being 0-5 negative, 6-9 weak positive and 9+ positive. All my other test levels were normal such as tTG IgA, deamidated gliadin Abs IgG and deamidated gliadin Abs IgA. However I must note that my level of IgA was too low and could cause skewed test results so they had to run a second blood panel with the IgG and used that as my main test due to the deficiencies of the IgA antibodies in my immune system overall. So for me the IgA test results seemed to be null due to the deficiency. My doctor stated she was unsure whether this was a false positive and I got an endoscopy today (still waiting for results) but she mentioned my small intestine had some flatness which can be an effect of celiac. With this weak positive and flatness in my small intestine does it seem likely I could have celiac? I just wanted to get some opinions from others in the community, thank you!

Gluten shows up in Anesthesia, anti- inflammatory meds, pain meds. That's from a real experience because I had dental surgery and Dentist didn't know. I couldn't hold food or water down for over 24 hours.  Eventually it wore off but was scary. The point made that because trace amounts of gluten is deemed acceptable, the impact to some of us can be huge when you take foods or meds with these trace amounts that become cumulative. 

This may help you get off onto the right foot:  There usually is quite a learning curve involved in attaining to consistency in gluten free eating. Attaining a "low gluten" diet is easy because you simply cut out the obvious things like bread and pasta. It's the places gluten is found in the food industry that you would never expect that trips up newbies and also the whole area of cross contamination, which involves things that would be naturally gluten free but come into contact with gluten things and thereby pick up gluten incidentally. So, you order a fried egg and sausage but forget that it will be cooked on the same grill that was used to cook someone else's French toast. Or you go to a spaghetti place and order gluten free pasta but they cook it in the same pot with wheat noodles. That kind of thing. Or you buy cough drops and find out that after sucking on several of them and getting an upset tummy that they contained wheat. Wheat can be used as filler and a texturing agent in pills and meds. And would you ever have thought that soy sauce and Campbells tomato soup would have wheat in them. Read the labels sometime.   

@trents, this was a first for him.  He has been suffering from constipation and abdominal pain for years.  I finally got the doc to test for Celiac since I heard about it from another friend.  Just got his lab results back!  This is all new to me.  I have a lot of learning to do!

Welcome to the forum, @kim91380! A little education perhaps is in order here. I hope you aren't offended. The tests don't measure blood levels of gluten but the blood levels of the antibodies produced by the immune system as it attacks the gluten that comes in contact with the cells that line the small bowel. So, as we eliminate gluten from the diet, the levels of the antibodies begins to drop. New antibody production ceases very quickly upon discontinuing gluten consumption but it can take awhile for the body to eliminate those already in circulation, probably several weeks to see much of a noticeable drop. And unless all gluten has been removed from the diet, the antibody drop will be slower and may not reach normal levels. Do the test scores you refer to reflect a new diagnosis of celiac disease or is this repeat testing from an existing diagnosis and if the latter, how long ago was the initial diagnosis made?

My 8-year-old son just got his blood results back and his TTG level is 20.3.  In general, how long does it take to get the gluten out of their system completely?

We made our kids' lunches throughout elementary school, and a good part of high school, but my daughter ended up straying from the diet in high school due to peer pressure. I think you brought up something interesting, and that is that some kids get mistakenly diagnosed with eating disorders, when they actually may have celiac disease or some other food intolerance or allergy. It's not just kids, adults are often dismissed by doctors and suspected of having mental or emotional issues, rather than celiac disease. We've seen it all on this forum--tons of people are prescribed antidepressants or antianxiety meds when they describe their many, seemingly unrelated symptoms to their doctors.

It's understandable to be concerned about the unit change between your child's test results. TTG-IgA can be reported in different units (U/mL or kIU/L), and some labs use a conversion where 1 U/mL equals approximately 1 kIU/L. However, since reference ranges and assay methods vary by lab, it's best to confirm with them directly. Ask the lab or your doctor to clarify whether the new result is truly higher or if it’s just a reporting difference. This will help avoid confusion before the endoscopy. Hope you get clear answers soon! Let us know.

No I was 19 when I was diagnosed. And before then I brought my own lunch (usually a sandwich) which I would throw up an hour later. I wish we figured it out sooner. My folks thought I had an eating disorder and was purposely making myself sick.  With the way things are going wouldn’t be surprised if people think a kid with celiac disease is just attention seeking. Had a nurse try to get me to eat sourdough bread one time to cure my celiac disease but I’m going a bit off topic. If I had a child that inherited my celiac disease I would make all their lunches I worked in restaurants and cafeterias before they aren’t safe too much cross contamination 

If your celiac antibody tests are still positive that may explain the ongoing symptoms.  You might examine your diet and try to get those tests in the normal range before doing something like an MRI or CT scan.  It took me almost six years to get all of my antibody tests in the normal range.  At first I thought I was eating gluten free by avoiding wheat, rye and barley in the ingredient list.  Then I made sure foods were labeled gluten free, one antibody was still positive.  Now if I eat processed foods I buy certified gluten free or foods labeled gluten free from companies with good reputations in the celiac community. 

Hello, My child received a ‘weak positive result’ on a routine bloodwork for TTG Iga. The result was measured in U/ml. A repeat test a few months later (while waiting for endoscope) now shows high (but the result is in KIU/L). I’m told the lab ‘just changed the way they report’. I’m wondering if this is an error, or if anyone knows how to convert the units.

@Ann13, thanks for the clarification. I think I understand your point now. Yes, I realize gluten can produce non Gi Reactions. Let us know if you find out that there is gluten in these inhalers. I have my doubts but gluten does show up in strange places. It could also be manufacturer dependent of these inhaler products are generic.

Not everyone will be allergic to whatever they're using in food. There is another forum re people who are posting they have vocal cord & throat issues after they eat breads & pastas which stopped after they removed those foods from their diets. Same as me...gluten doesn't react as gastrointestinal it reacts orally. Which is why I'm saying ensure all your food isn't what you're having a reaction to.  ...& I used Cornflakes as an example because some gluten free people would assume it's gluten free but if they're allergic to barley they will have a reaction...nothing to do with their inhaler.  You're missing my points a lot & frustrating so I'm done commenting. You really need to ensure your food isn't what's causing the issue. I am checking with symbicort manufacturer to check their ingredients. 

I certainly agree with all that. However, you also mentioned cornflakes with barley malt but that would obviously not be gluten free since barley is a gluten-containing grain. And the chemicals they spray on grains would affect everyone, not just those with gluten disorders. I'm just trying to figure out what this thread has to do with the main subject this online community is focused on. Is the point of this thread that having a gluten disorder makes someone more susceptible to reacting adversely to inhalers? That could be but it may have nothing to do with the inhaler having gluten. It could have to do with, say, having higher systemic yeast counts because the celiac community generally suffers from gut dysbiosis. So it would be easier for celiacs using inhalers to develop thrush.

Re food,  I said the gluten free thing isn't necessarily about gluten itself, but chemical sprays they use on GRAINS which cause allergic throat & vocal cord issues regardless of the inhaler you're using.  Your issue may not be the inhaler but eating gluten free food that still will bother you because they have been sprayed with certain chemicals. Barley & oats cause vocal and throat issues with me as well as gluten free flours. We didn't have gluten issues in the world yrs ago...the food changed somehow or they're using sprays that cause reactions in some people.  Re inhaler: Symbicort is registered as gluten free but companies can change their ingredients at any time so you may want to check with the company who makes it and get an ingredient list.  I don't believe I'm reacting to the inhaler...I believe it's a gluten free pasta I've been eating so I'm taking it out of my diet. I've used the inhaler for over 1 year and no problems up until now so I suspect it's the pasta. 

There could be other reasons you are reacting to the inhalers. There is no concrete evidence to believe they contain gluten. Anecdotal experiences can be misleading do not establish fact.

Are you saying you believe there is gluten in the inhaler products? I mean you talk a lot about reacting to foods that are supposed to be gluten free but this thread is about inhalers. 

I am off the charts celiac and I have the same symptoms as the post who is asking. We are talking about celiac, food allergies, celiac symptoms & inhalers. Some inhalers are possibly not gluten free...our comments celiac related & don't get your PROBLEM so pls move on. 

It's totally related....move on if don't like it. Sheesh. 

I don't mean to be an ogre but this thread would seem to be unrelated to gluten/celiac/NCGS issues. Is there another health-related online community that might be more appropriate and more helpful to those experiencing these reactions to inhaler use?

1. I would not use Advair at all, it is clinically shown to cause vocal cord side effects... saw this on a music website where a singing teacher posted the most problems re inhalers are with Advair & when checked with pharmacist it was true...I don't have coverage for it anymore anyway so i don't use it anymore...but it is not good for vocal cords.  2. My gluten symptoms are not gastrointestinal, they're the same symptoms you're describing....vocal cord swelling, throat clearing, white stuff on tongue, sore throat...mine has little white  bumps & red areas...these symptoms happen after I eat gluten & I'm thinking now I've been eating pasta the last while that prob I'm allergic to even though it says gluten free. I also can't eat oats, barley, some gluten free flours, or grocery/bakery gluten free products. Some food industry professionals say that it's not the gluten that's the problem it's what they're spraying on crops...which would explain why I'm allergic to so much...sprays are used for almost everything. You may want to think about what you're eating...are there things labeled gluten free you're consuming? Cos they may be causing the reaction...gluten free breads, crackers, pastas? Barley or oats? Even some buckwheat flour I can react to...Cornflakes have barley malt in them so do some ice creams, a swiss chocolate bar i bought I reacted to because the label had gluten on it.  You really have to be careful. I would take things out of your diet if you're eating them & see if things improve.

I do not use menthol lozenge, but I have found a brand of oral probiotics that has same ingredients as Prodentim but without spending $50  bottle. I bought Naturewise Oral probiotics from Amazon at $29 a bottle for 50 chewables instead of the 30 qty. The Simbicort upset the bacteria is my mouth, had white tongue and created a dental problem with a tooth, plus the inflammation in throat, vocal cords. Used the chewable and rested it along the gum where tooth hurts 4 x on Monday. Tuesday, went to dentist and she looked at what I thought was my problem tooth and she said all looked pink and happy. No problem.  Also, I spoke with my Allergist and he said instead of two puffs am and pm, try one puff only in am.Can always add one puff in PM if needed. Rinse mouth twice and gargle twice, and brush tongue. Use the Rescue inhaler Albuterol if needed (which I didn't need to). Know that Flucasolone, Simbicort, Advair are interchangeable.

I have the exact same symptoms for a couple of wks now but I've been taking Symbicort for quite awhile at this point. I read you can get yeast infection in the vocal cords so I may ask my Dr. for antifungal meds cos I cant wait for an ENT exam. Also read on this site the connection between Vit D and K2 deficiency and asthma...doesn't apply to me cos mine is from mold in a house years ago but still might try and see if my asthma improves. I am Celiac and gluten causes the same symptoms but it says this inhaler is gluten free and it only started acting up so that option is out. I use Ventolin on occasion but using that for many many years. For me I will see if can switch inhalers to a brand that doesn't affect vocal cords as much, Advair is NOT one of them, plus will try the supplements. Do not suck on menthol lozenges cos menthol dries out cords more...sleeping elevated and sucking on ice chips gets the swelling down...at night this can really help especially. I can't continue like this so will get on everything this coming week.  

Did a little more research just now and found out that even though the max methane should not exceed 10. It is normal to be around 3 and not rise. Again, I was at 13 so this does make me a bit suspicious. This was done back in May of 2024. I do recall being put on 14 day Antibiotic called Rifaximin but I'm really not sure if it made a difference, but if it did, then the problems still came back:( 

I did a SIBO Test about a year ago, and I barely elevated on the Methane portion (max was 10 and I hit 13). Dr wasn't too concerned.    

Have you looked into SIBO (Small Intestine Bacterial Overgrowth)?  Also, MCAS (Mast Cell Activation Syndrome)/histamine intolerance (they go together like a hand and glove).  Both of the above are common in the celiac community.

So tough for me when my symptoms are asymptomatic. Only excessive gas, floating stools and occasional discomfort in my lower right abdomen. These symptoms do not change, regardless of how I eat too:(  I'm sure that next week the GI doctor will discuss my findings and pathology results with me. It's at that time I may push for an MRI or CT scan of the abdomen. I prefer the MRI to avoid unnecessary radiation too. 

The problem with dairy isn't necessarily lactose which is the sugar component. It can be but the other issue and the more serious one from the standpoint of celiac disease is the protein casein. It can damage intestinal mucosa just like gluten. https://pmc.ncbi.nlm.nih.gov/articles/PMC1810502/

Thank you Trents! For the most part I have cut out Dairy as I drink Silk almond milk daily as an alternative!  I did have some corn Chex this morning with almond milk as that cereal is supposed to be fortified with vitamins and also gluten free so I hope that's ok! The only dairy I really have is a daily plain Yogurt which is lactose free and I only do that for the natural pre-pro biotics. Tried a slice of gluten free bread this morning......it was so so. I'll probably have another piece after my workout with some egg whites and avocado on top! Boy this stuff is hard, and I really want to try to do everything right because I have a little 2 year old girl to live for!  I also started taking Align Probiotics the day after my colonoscopy and I plan on only doing that for 30 days... I figure it can't hurt... 

Welcome to the forum, @Rhenriksen! A few thoughts. First, learning to eat truly gluten free is a real learning curve for most people because of all the ways gluten is hidden in the food supply that you would never expect and because of cross contamination. If you are still eating out you are almost guaranteed to be getting glutened through cross contamination. You may order gluten free food items but by the time they grill them and cook them and handle them with the same equipment that was used for wheated foods, they will pickup some gluten. Gluten can also be unexpectedly found in medications and oral hygiene products. Second, most celiacs develop secondary intolerances to non gluten foods. The two most common offenders are dairy and oats. But soy, corn and egg intolerances are also common. And then there are strange ingredients that are added to most gluten free prepackaged foods like "xanthan gum" and "gar gum" that are hard to digest polysaccharides used to improve texture. One small study found that 50% of celiacs are intolerant to the dairy protein "casein". Almost 10% of celiacs cross react to the protein "avenin" found in oats (even gluten free oats). So, you might consider cutting out some of these foods that commonly found as secondary intolerances. I would start with dairy and oats. Add them back in if they prove not to be the problem. Sometimes these secondary intolerances dissipate over time as healing of the small bowel villous atrophy progresses. Third, other bowel diseases such as Crohn's and IBS and colitis are more common in the celiac population than in the general population. So, you may have more than one thing going on. Autoimmune diseases tend to cluster.