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trents

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Everything posted by trents

  1. trents
    DesJourdan, welcome to the forum! Does it seem to matter what you eat at such times? I would suggest keeping a food diary to see if there are patterns related to what you eat in the evenings. Also, when you say eat late, how late? How long before bed time?
  2. trents
    I realize this is anecdotal, but one of the frequently reported vitamin deficiencies by those who are newly diagnosed celiacs on this forum is D3. I also found this, a little dated however: "There is increasing awareness of celiac disease among non-European populations, including those in the Middle East. The disease was considered uncommon in the developing...
  3. trents
    I think you meant "silicon" instead of "silicone." Silicon is a mineral (most of what sand is made of) whereas silicone is a synthetic rubbery material.
  4. trents
    You would need to contact the company to get that information and even then, the source of the sterols may be various plants from time to time.
  5. trents
    laynuh, welcome to the forum! How long ago were you diagnosed with celiac disease? It can take two years or longer for complete healing of the small bowel villi after going gluten free. What do you mean by "scalloping"? That term is not familiar to me? I wonder if you wouldn't benefit from steroids, at least short term, to quiet your immune...
  6. trents
    https://www.beyondceliac.org/research-news/can-you-trust-negative-blood-test/?utm_campaign=Research Opt-In&utm_medium=email&_hsmi=132215467&_hsenc=p2ANqtz-8fACYIDMKClWlskmmwrskRau68CS70ye3lEsf5WIzBO1inMYDXE2rfjqzrVG5cHRgP84ZiubnJmv0EVKkl2INW0EriwQ&utm_content=132215467&utm_source=hs_email This study concluded that the TTG-IGA antibody...
  7. trents
    Many celiacs react to casein the same way that they do gluten and studies indicate casein can cause villi blunting in some people. What happens if you consume a teaspoon of pure cane sugar? Do you get sores on your tongue? That question might help you separate out whether it's the sugar or some other ingredient or ingredients that are causing your issue...
  8. trents
    Shaa, are you sure it's the lactose in milk and not the protein "casein" which is the primary protein in dairy? People can be lactose intolerant but many who blame lactose intolerance on their health issues are actually reacting to casein. It would be interesting for you to switch to lactose free milk for a time and see if your issues with milk don't resolve...
  9. trents
    Laura, you seem to be a frequent guest participant with substantive comments. Any reason you do not join the forum as a member?
  10. trents
    Doesn't look to me that those ingredients would contain gluten and unless you are a very sensitive celiac I wouldn't worry about warning that they are manufactured in a facility that produces gluten containing products. There's probably not enough, if any, cross contamination happening to elicit a celiac reaction. You will find this same situation with almost...
  11. trents
    Fridge would be better because lower temps slow the growth of microorganisms. But if you consume them quickly enough it may not be necessary to refrigerate them. Like, I said. You'll just have to experiment. It depends on many things including the ambient temperature of your house.
  12. trents
    Yes, it is overwhelming at first. All of us on the forum have "been there done that" so we know what it feels like. It is just so hard to believe that wheat, which is viewed the world over as the "staff of life" can be harmful to our bodies. There is the learning curve with regard to achieving gluten-free eating and then there is hardest part of all, the...
  13. trents
    You're welcome. Glad you have joined the forum community. We have amassed a lot of collective knowledge here over time concerning celiac disease and gluten sensitivity that, to be honest, exceeds the awareness of most physicians. Please keep us posted concerning what you find out after the endoscopy/biopsy. We will be here for the two of you if she is diagnosed...
  14. trents
    Just watch for mold. After a while you will get a sense of how long things will keep in various kinds of packaging and storage environments. I would eat the non vacuum sealed products quickly.
  15. trents
    The TTG IGA is the best all around test for celiac disease. There are other antibody tests that are more sensitive and others that are more specific but the TTG IGA is the best combination of both and therefore, the most popular test run by physicians. If that value is high, it's a pretty certain indicator of celiac disease. Along with her classic symptoms...
  16. trents
    May we assume you are talking about gluten free bagels? In my experience, once you break the seal on gluten-free bread products you had better plan on eating them within about a week or a little more before they start to mold and that's if keeping them in the frig. I do often freeze them beforehand and don't notice any particular freezer burn as long as they...
  17. trents
    Yes. Her tTG-IGA is unequivocally positive at 63.6, plus the classic symptoms and low D. However, her total IGA is low which can skew antibody test results, but usually on the low side of skew. How old is your daughter? It is estimated that 1% of the population have celiac disease but most go undiagnosed because of the general ignorance of the medical...
  18. trents
    Yes, it could. Those results would be more definitive if the Transglutaminmase IGA (aka, tTG-IGA) were positive. The tTG_IGA is considered to the test that combines good sensitivity with good specificity and is the most common Celiac antibody blood test run. However, the tTG-IGG is high and that can also indicate celiac disease. The next step would be...
  19. trents
    Yes, the dq2/dq8 is from a genetic test. I think you need to schedule a follow-up appointment with your doctor and get some clarification of what was actually ordered and what it mean.
  20. trents
    "Deamidated gliadin peptide (DGP IgA and IgG): This test can be used to further screen for celiac disease in individuals with IgA deficiency, which affects 2-3% of patients with celiac disease, or people who test negative for tTg or EMA antibodies. IgA deficiency in a patient may be indicative of other diseases that may cause villus atrophy, such as giardiasis...
  21. trents
    The official guidelines for the gluten challenge before an endoscopy/biopsy is at least two weeks of consuming the equivalent of two slices of wheat bread daily. It is a shorter challenge period than for the blood work, which is 6-8 weeks.
  22. trents
    Most people with celiac disease are in fact not ever diagnosed. That is due primarily to the ignorance of the profession with regard to this disease. They are misdiagnosed with other conditions. Another reason is that many people who do have celiac disease have few or only minor symptoms for lots of years.
  23. trents
    Are you saying the genetic test was ordered by your Dr. along with a celiac antibody test? That is not normally done.
  24. trents
    Concerning tests that can be run to detect celiac disease: https://celiac.org/about-celiac-disease/screening-and-diagnosis/screening/ But be aware that any test for celiac disease would require you to be consuming significant gluten (the equivalent of two slices of wheat bread daily) for weeks before testing. This is true both for the blood tests and for...
  25. trents
    " Anti-DGP Screen detects antibodies of both subclasses, IgA and IgG in a single test step, and thus also identifies celiac disease patients with IgA deficiency." https://www.orgentec.com/en/products/alegria/Autoimmune+Disease+Diagnostics/Gastroenterology+Diagnostics/Anti-DGP.html The TTG IGA test is considered to be the primary antibody test...
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