gluten sensitive or gluten intolerant

[mjgarr]

What is the difference between gluten sensitive and gluten intolerant?

[tex]

None really, at least none that I'm aware of. But maybe I just don't know enough about the semantics involved.

Tex

[mjgarr]

The reason I asked is that my Dr. said I was not gluten intolerant because I don't have Celeiac disease. He said why put myself through gluten free eating. I told him I had been tested and the results were I was gluten intolerant. He said the labs don't know how to test for that and I shouldn't waste my money. Needless to say, I wasn't a happy camper in talking to him. I am so happy I found you guys on this web site. Thanks so much for all your knowledge you are sharing. I am not giving up on gluten free. So far it has helped me.

thanks again

mjgarr

[tex]

Your doctor is ignorant because he is not keeping up with research. EnteroLab does know how to test for it. They test for IgA antibodies in stool with a patented test procedure, and they are a fully accredited lab. Your doctor incorrectly believes that if you test negative to celiac disease that proves that you cannot be sensitive to gluten. But that has been proven wrong.

Intestinal cell damage and systemic immune activation in individuals reporting sensitivity to wheat in the absence of coeliac disease

Furthermore, The celiac test is highly innacurate and it misses a lot of cases. Quoting from the book:

The blood tests used to screen for celiac disease appear to be the primary problem. Research shows that for all practical purposes, they are capable of detecting only fully-developed cases of celiac sprue, and they even miss a large percentage of those. One such study looked at 115 subjects with biopsy-proven celiac disease and found that only 77 % of those who had total villus atrophy showed a positive serum anti-endomysial antibody test result.6 Furthermore, in this particular study, only 71 % of the total number of subjects had total villus atrophy, and for those who had partial villus atrophy, only 33 % showed a positive anti-endomysial antibody test result. As the research report so eloquently pointed out, “Serologic tests, in clinical practice, lack the sensitivity reported in the literature” (Abrams, et al., 2004, p. 547).

In another study, that involved a gluten challenge that was based upon the use of low to moderate amounts of gluten in the diet of subjects who were initially in remission, after a period of 12 weeks, only 43 % of the subjects showed a positive blood test result, even though 71 % of them were experiencing celiac symptoms, and an analysis of their small intestinal biopsies showed that 67 % of them had developed significant changes to various cellular markers of celiac disease.7

References 6 and 7 in that quote are:

6. Abrams, J. A., Diamond, B., Rotterdam, H., & Green, P. H. (2004). Seronegative celiac disease: increased prevalence with lesser degrees of villous atrophy. Digestive Diseases and Sciences, 49(4):546–550. Retrieved from http://www.ncbi.nlm.nih.gov/pubmed/15185855

7. Lähdeaho, M.-L., Mäki, M., Laurila, K., Huhtala, H., & Kaukinen, K. (2011). Small- bowel mucosal changes and antibody responses after low- and moderate-dose gluten challenge in celiac disease. BMC Gastroenterology, 11(1), 129–138. Retrieved from http://bmcgastroenterol.biomedcentral.c ... 30X-11-129

We're glad you found us, too.

Tex

[Marcia K]

Doctors know very little about MC. You're much better off figuring it out on your own and I can't say enough how much this group, Tex's book and EnteroLab have helped me on my journey to healing.

[Gabes-Apg]

This article explains why the current celiac testing is not a reliable indicator

https://chriskresser.com/beyond-paleo-2/

Current laboratory testing for gluten intolerance only tests for alpha-gliadin and transglutaminase, the two components of gluten implicated in celiac disease (highlighted in red in the diagram). But as you can see, wheat contains several other components including lectins like wheat germ agglutinin (WGA), other epitopes of the gliadin protein like beta-gliadin, gamma-gliadin and omega-gliadin, another protein called glutenin, an opioid peptide called gluteomorphin, and a compound called daminated gliadin produced by the industrial processing or digestion of gluten.

So here’s the thing. Studies now clearly show that people can react negatively to all of these components of wheat – not just the alpha-gliadin and transglutaminase that celiacs react to. And the worst part of this is that up until about 2 weeks ago, no commercial labs were testing for sensitivity to these other subfractions of wheat.