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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
    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...
  2. 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...
  3. 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...
  4. 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".
  5. 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...
  6. 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%.
  7. 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...
  8. 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"...
  9. 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...
  10. 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...
  11. 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.
  12. 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...
  13. 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:
  14. 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.
  15. 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...
  16. 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...
  17. trents
    Well, you have some decisions to make. If you want an endoscopy, you must start the "gluten challenge" and daily eat the gluten equivalent of 4-6 slices of bread for several weeks.
  18. trents
    Your PCP is not well informed. The tTG-IGA is a very reliable celiac blood antibody test. There are some other foods, medications and diseases that can cause elevated tTG-IGA but the chances of the elevated tTG-IGA count being due to some other cause than celiac disease is not very great. This is especially true given your symptoms, your genetic profile and...
  19. trents
    Keep us posted. I'm guessing there are others who would like to know how to make it for themselves. Stuff like that is expensive to buy ready made.
  20. trents
    Well, questions just can't be answered except by hands on experimentation I guess. Press on!
  21. trents
    Welcome to the forum, Rubii! A normal biopsy despite having classic celiac symptoms and a high score on the TTG-IGA antibody test could be cause by a couple of things. One, your celiac disease could have been caught at an early stage before enough time had lapsed for damage to be done to the villous lining of the small bowel. Second, and this is more...
  22. trents
    There are two traditional Asian recipes for soy sauce. One contains wheat and it is the most popular one and the one you usually see in restaurants and on grocery shelves. The other does not contain wheat. Kikkoman makes a line of gluten free soy sauces and teriyaki sauces. Walmart and others carry them.
  23. trents
    The only possible difference I would think would be whether or not either of the two is ground with the skin intact on the seeds.
  24. trents
    I think 5 weeks should be sufficient but it probably doesn't matter if it's whole wheat or white as long as it's bread made from wheat flour.
  25. trents
    Welcome to the forum, @RedPandi! I don't know that I'd make too much out of the variation in your reaction to different gluten-containing foods. It could be due to many things including the amount of gluten in different sources, how full or empty your gut is at the time of consumption, the buffering effects of other ingredients on the rate of digestion...
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