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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
    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...
  2. 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.
  3. 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...
  4. 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...
  5. 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...
  6. 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...
  7. 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...
  8. 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...
  9. 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
  10. 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...
  11. 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...
  12. 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...
  13. 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".
  14. 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...
  15. 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%.
  16. 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...
  17. trents
    But here's the thing. As long as the product in question tests out at less than 10ppm of gluten then the company can legitimately advertise it as certified gluten free according to GFCO standards. Here they claim their products have "No Gluten": https://www.kachava.com/ingredients . I suppose you could quibble with them over the verbiage that "No Gluten"...
  18. trents
    There are some causes besides celiac disease for elevated tTG-IGA, such as cow's milk protein, some other bowel diseases, NSAIDs, a certain blood pressure med and parasitic infections but the chances of that being true are not very high compared to the cause being celiac disease. And even with CMP (Cow's Milk Protein) most of those cases involve people who...
  19. trents
    Did you purchase it thinking it was gluten free? The company doesn't advertise it as such do they? Barley is not one of the eight main allergens that the FDA requires to be posted in the allergen info. Wheat is but not barley. But good catch. We don't see many products with barley and rye as ingredients and it is easy to get lazy, not really read the detailed...
  20. trents
    If gluten is the problem or the only problem I should say, your stools should have normalized by now. But many in the gluten intolerant/gluten sensitive population are also dairy intolerant. Try eliminating dairy from your diet and see if the issues improve.
  21. trents
    Welcome to the forum, @RondaM! These two tests are celiac antibody tests and they both look to be negative: Endomysial Antibody IgA: Negative t-Transglutaminase (tTG): <2 We commonly refer to the t-Transglutaminase (tTG) as tTG-IGA. This one is what we commonly call "total IGA" and is on the high side: Immunoglobulin...
  22. trents
    Some studies, with admittedly small sample sizes, show that about 50% of celiacs react to the protein casein in dairy the same way they do gluten. Can't find the NIH article I'm looking for but this one basically makes the point:
  23. trents
    Sorry, in your first post you typed "a symptomatic" instead of "asymptomatic" so I misunderstood what you were saying. But anemia is a classic symptom of celiac disease.
  24. trents
    Imodium and Pepto Bismol are relatively safe when used occasionally. Pepto Bismol will bind with medications. I cannot take it because it will interact with my coumadin. Pepto also contains aspirin in it so it can make platelets more slippery and the aspirin could also cause ulcers if Pepto is used too often. I'm not saying the restaurant meal is the...
  25. trents
    Welcome to the forum, @Julianne101! Your experience is exceedingly common in the celiac community. First, regardless of how gluten free the food was in the restaurant experience you described actually started out to be, you have no idea what measures were taken in the cooking, preparation and handling to prevent cross contamination. Sounds...
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