My daughter has gluten sensitivity (EnteroLab stool test) and two genes that are positive for gluten sensitivity. My bloodwork showed selective IgA deficiency. I've tried going gluten free (although I haven't totally cut out things like maltodextrin in salad dressing), and I've definitely noticed a difference. Frankly, I've struggled with constipation for as long as I can remember, and that's no longer and issue! So I think I have some gluten sensitivity.

My question is this: Is whether/how much gluten I eat simply a question of personal tolerance (e.g., if I choose to have some gluten, I do so with the understanding I may have some struggles later) or is it a question of long-term health? Am I doing damage to my intestines if I have gluten now and then and/or in small quantities?

I really haven't been able to find much helpful info about selective IgA deficiency online. Do you have any recommendations? Also, my family doctor doesn't know anything about it. Is there a type of specialist I should see?

Thanks.

Here are some online sources about IgA deficiency:

Selective IgA Deficiency -IDF Patient/ Family Handbook

Celiac Disease and Immunoglobulin A Deficiency... by Kumar, et al.



Part of the controversy surrounding a celiac disease diagnosis versus a gluten sensitivity diagnosis involves the debate about how to answer your question.

In celiac disease, 100% strict avoidance is mandatory, for life.

In gluten sensitivity, the same 100% strict avoidance is suggested by those leading in the research of gluten sensitivity, particularly if there is any autoimmune or neurological disease involved, or other symptoms you hope to eliminate. The only way to completely shut down the immune system activation is to remove gluten completely (and perhaps other foods, like casein, corn, soy).

But... some may argue that gluten sensitivity is a continuim, and some people may still benefit from just reducing gluten from their diet.

A lot depends upon your health philosophy, but if you want to be preventative minded... completely excluding it is the way to go.

Cara

btw... maltodextrin is ok. Here is a great reference for reading labels for hidden gluten:
http://www.childrenshospital.org/cli...0Flevel83.html

ahh, cara found you instead....lol