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trents

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by trents

  1. trents
    Yes, it is certainly possible that you did the scope before damage was done to the small bowel villous lining. With children, the damage to the villi seems to lag behind the symptoms and their positive antibody tests. Their bodies are so resilient and I think it is also true that most adults have the onset of celiac disease long before the symptoms get bad...
  2. trents
    Welcome to the forum, Inwalser96! Studies show that eating out is the #1 way to sabotage the gluten free diet. You may order stuff that is gluten free but you have little or no control over how it is cooked and handled back in the kitchen to prevent cross contamination. Our administrator, Scott Adams, tells the story of ordering gluten free pasta at...
  3. trents
    Helen, you may know this already but your post above was confusing in this regard. Blunted villi would refer to what is found by endoscopy and biopsy of the small bowel, not the stomach. And to say that the biopsy was normal despite having blunted villi is a contradiction unless, that is, the biopsy referred to was of the stomach and not of the small bowel...
  4. trents
    Then get home to be "crook" for days after. N00dnutt, is that a typo or an downunderism?
  5. trents
    Welcome to the forum, @Tracey Thomas! Can you be more specific about the the blood test that was done for celiac disease? There isn't just one that can be run so it would be helpful to know which one or which ones were run to get an idea if others should have been run that weren't. Here is an article to help you understand what I'm talking about: In...
  6. trents
    I think you may be confusing lectins with lecithins: https://www.verywellhealth.com/lecithin-benefits-and-nutrition-4771091
  7. trents
    That's the highest ttg-IGA value I have ever encountered and I've been participating on this forum for many years. Tell us more about what led you to get tested. What symptoms were you experiencing? With those high ttg-iga numbers I would expect your small bowel lining to be pretty well trashed unless your celiac disease is of very recent onset.
  8. trents
    I nearly always get hungry right before bedtime as well. I think I've kind of gotten into a habit of snacking before bed so my body expects it. I've also found that eating a few Simple Mills gluten free almond crackers or something similar takes the edge off so I can sleep. But if I try to ignore the hunger I have a hard time getting to sleep.
  9. trents
    Wheatwacked, what is your source of fermented pickles? Do you make your own. Boy, them is expensive on Amazon! Can you find them in regular grocery stores or is it specialty healthfood store kind of item. I don't know that I've ever seen them on grocery shelves but I never really looked close either.
  10. trents
    Gluten is not actually a lectin but it has some lectin-like properties. You have actually eliminated all lectins from your diet? I don't think you can do that without going entirely over to a carnivore diet. Lectin is found in almost all plant-based foods. Some have higher levels of lectins than others, of course: https://newsnetwork.mayoclinic.org/discussion...
  11. trents
    Depending on the severity of the damage, the resolution of the scope used and the experience level of the one doing the scoping, they can often recognize the damage done by celiac disease while doing the scoping. But the official report awaits the microscopic analysis done by the lab where the biopsy samples were sent.
  12. trents
    Welcome to the forum, @holl4088! Was this the ttg-IGA test score? Different labs uses different scales to score celiac antibody tests and different units of measurement might also be used. The tests aren't standardized so it would be helpful if you would post the range for negative vs. positive for the test used by the lab who analyzed it. There is only a...
  13. trents
    Welcome to the forum, @NimaWishing! You may already know this but the difference between "Gluten Free" and "Certified Gluten Free" is the difference between having less than 20 ppm and less than 10 ppm. "Gluten Free" is an FDA standard and "Certified Gluten Free" is a standard of the GFCO, a nongovernmental third party certifying organization recognized internationally...
  14. trents
    It is also possible that because you have been alternating between being gluten free and not gluten free, the damage to your small bowel villi was less than it might have been had you not been gluten free for extended periods of time. But again, there are other possible causes for villi damage besides celiac disease. I would also inject a corrective...
  15. trents
    Welcome to the forum, @Grace Mattaliano! In order to answer your question, we need to know more about the wheat starch. Not all wheat starch is the same. Has the wheat starch being used in these projects been processed and chemically treated so as to remove the gluten (or most of it) such as we see in some "gluten free" pizza products or some bulk laxative...
  16. trents
    I suspect the paragraph from this article "Genetic Considerations" is loaded with potential for unraveling many of the mysteries and variables we see in the celiac community such as: 1. Why some celiacs are so much more sensitive than others, i.e. why trace amounts of gluten create reactions in some but not others 2. Why some celiacs take much longer...
  17. trents
    Because reintroduction of gluten after trialing gluten free eating seems not to aggravate symptoms, I doubt it's celiac. But have you truly been gluten free or just eating lower gluten? There's quite a learning curve involved you know in attaining a truly gluten free state and studies show that most who claim to be eating gluten free actually aren't because...
  18. trents
    Welcome to the forum, Zebra! Here are some things besides celiac disease that can cause villous atrophy: https://www.verywellhealth.com/villous-atrophy-562583
  19. trents
    Newer "gluten challenge" guidelines call for 4-6 slices of bread (or the gluten equivalent) daily for at least 2 weeks before the antibody testing blood draw or the endoscopy with/biopsy. But I would give it longer than two weeks to be sure you get a valid testing experience, at least four weeks. So, if you ever want to get tested again for a formal diagnosis...
  20. trents
    You could also be dealing with NCGS (Non Celiac Gluten Sensitivity) instead of celiac disease. NCGS shares many of the same symptoms of celiac disease but does not damage the lining of the small bowel as does celiac disease. There is no test for it. It is 10x more common than celiac disease. Some experts feel it can be a precursor to the development of celiac...
  21. trents
    Received this follow up today from Jah at Ka'Chava: Hi Harry, Thank you for reaching out and for your detailed insights. I appreciate you sharing the links and information from the celiac.com forum. It’s clear that you’re very knowledgeable about gluten regulations and the concerns within the celiac community. I’d like to clarify that the i...
  22. trents
    Yes it would, even if it tested less than 20 ppm according to the Q/A section of the FDA gluten free handbook (see #4). The presence of unprocessed gluten-containing grains in a food product automatically disqualify it for using the label, "gluten free".
  23. trents
    Welcome to the forum, @Scochran! You have had two antibody tests designed to detect celiac disease: 1. Tissue Transglutaminase Ab, IgA (aka, "tTG-IGA") 2. Endomysial Antibody IgA (aka, "EMA") The tTG-IGA you have had done twice and it seems to have been negative the first time but there is no negative vs. positive note the second time...
  24. trents
    The tTG-IGA test as a specificity of around 95%. In other words, the chance that something else is causing your positive tTG-IGA result is around 5%.
  25. trents
    Very interesting! I did not realize that. But it does seem to be a trite point whether or not the presence of gluten in a food item results from whether or not a gluten containing grain is an intentional ingredient or merely an artifact of processing. Gluten is gluten. But to add some additional information to this discussion on Ka' Chava, I emailed...
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