HI

I had my stool test done for gluten sensityivity.

heres the result. will love some expertise

B) Gluten sensitivity Stool Panel Complete
Fecal Anti-gliadin IgA 16 Units (Normal Range is less than 10 Units)

Fecal Anti-tissue Transglutaminase IgA 10 Units (Normal Range is less than 10 Units)

Quantitative Microscopic Fecal Fat Score 337 Units (Normal Range is less than 300 Units)

Interpretation of Fecal Anti-gliadin IgA: Intestinal antigliadin IgA antibody was elevated, indicating that you have active dietary gluten sensitivity. For optimal health, resolution of symptoms (if you have them), and prevention of small intestinal damage and malnutrition, osteoporosis, and damage to other tissues (like nerves, brain, joints, muscles, thyroid, pancreas, other glands, skin, liver, spleen, among others), it is recommended that you follow a strict and permanent gluten free diet. As gluten sensitivity is a genetic syndrome, you may want to have your relatives screened as well.

Interpretation of Fecal Anti-tissue Transglutaminase IgA: You have an autoimmune reaction to the human enzyme tissue transglutaminase, secondary to dietary gluten sensitivity.

Interpretation of Quantitative Microscopic Fecal Fat Score: A fecal fat score greater than or equal to 300 Units indicates there is an increased amount of dietary fat in the stool which usually is due to gluten-induced small intestinal malabsorption/damage when associated with gluten sensitivity. Values between 300-600 Units are mild elevations, 600-1000 Units moderate elevations, and values greater than 1000 Units are severe elevations. Any elevated fecal fat value should be rechecked in one year after treatment to ensure that it does not persist because chronic fat malabsorption is associated with osteoporosis among other nutritional deficiency syndromes.


Glentaj.. i checked and no they have not checked my light chains. Iga, igg, ige are elevated.

tulips

Tulips, I had biopsies done during an endoscopy and they were normal. Did you have those done before this and were the results normal as well? I'm curious if this is something I should suggest to one of my doctors.

--that you are having at least some reaction to gluten proteins, leading to some possible degree of intestinal nutreient malabsoprtion.

A gluten-free trial is certainly a good idea--the learning curve is steep, as so many processed foods use gluten as a binder or thickener and don't come right out and say so in the ingredients (you have to look for such things as hydrolized vegetable protein, wheat starch, barley malt . . .). Many people try to switch to more of an unprocessed diet--fresh fruit, vegetables, nuts and legumes, simple meats if you want them, rice if you must have a grain. Makes it easier to know what you are putting in your mouth. (And eating out is often put on hold until one gets used to the learning curve.)

I do think you should push for an immunofixation electrophoresis of serum and urine with immunoglobulin quantification to really see just what Ig classes and subclasses are elevated.

The gluten diet can be done in stages. Making any dietary change can be difficult and stressful for people.

There is a very good gluten free pasta, called Tinkyada, which is the best one out there. In fact I still use it, because it has a lower glycemic index than regular wheat pasta.

There is gluten free Bisquick now, for pancakes, biscuits etc.

I'd get rid of bread as a first thing. There are gluten free crackers and rice cakes for substitution. Corn tortillas can make roll up sandwiches, etc.

Don't focus on what you "can't have" but focus on what you can have instead. Your desire to feel better should motivate you at least. Once you start to feel better, you will find it is easier to keep going.

There are wonderful blogs with gluten free recipes on them.
Check our Stickies in our gluten forum for some of those.

You now have a direction in which to go.... you are on your way to feeling better.

I agree you need to be gluten free now, I do not agree you should do it in stages..that just prolongs the damage that gluten is doing to you. GLutewn is poison to anyone whom is gluten sensitivity or intolerant. Tinkiyada is very good, if you go for processed foods. In the beginning of going gluten free, it is best if you try to stay away from gluten free processed foods. Give your body time to get used to gluten free before introducing the gf processed foods. They are much heavier than regular processed foods, and often times, very fattening.

Many can't deal with soy or dairy either. I didn't give up dairy until 9 yrs into gluten free, thinking it wasn't a problem for me, but it was. Gluten may be your only issue, which would be very good for you.

Good luck, feel free to ask any questions.

I am not congratulating you for have Gluten issues, but for having found a likely answer for your problems. You were persistant and it paid off!

I was never offered a fecal test........

Hi invisible

Inwas never offered this test either I ordered it my self by entrolab.
I heard about it on celiac forums. A lot if docs don't recognize it as reliable.
But I went ahead and did it and will go to a tummy doc with the results as soon as I have money for it.

Glen I did have the ummufofuxation with serum and urine and all was normal except ige and igg and iga elevated then It said ig2 elevated. I think those are the subclass you are talking about.

No lamba and others were done and I think those are te lift chains so will get those done

would the celiac activity explain vitamin d deficiancy.
and these showings is stool and the celiac blood panel bieng negative. what can this mean.

but when my ige, iga ,igg were tested seperatly they were elaavated.

thankyou..

Food is not a significant source of Vit D... of many nutrients this one would not be highly impacted by malabsorption.

Many people are low in Vit D and are NOT Celiac.

Sun exposure is basically the determinant of Vit D status.

Other nutrients however may be affected by malabsorption.
Minerals, vitamins including folate and B12, etc.

Although Mrs D. is correct in the fact that we do not get much Vit D from our foods, gluten intolerance very difinitely will cause you to not absorb the vitamins and minerals properly. Gluten can prevent us from absorbing, and often times, even after going gluten free some of us continue to have problems getting enough vitamins and minerals from our foods.

Gluten free processed foods are not vitamin fortified like other processed foods. It is advisable that you take a good multiple vitamin daily (I have taken Nature Made Woman 50+ for the 10 yrs I have been gluten free), I take 5000IU's of Vit D in the winter, 2000 in summer, using Country Life brand, 5000mcg of Vit b12 using Jarrow, and a good B Complex using Nature's Bounty. I also have to take melatonin at night and will be looking into some magnesuim soon.

How is the new lifestyle going?