I finally got my results from Enterolab. Not what I had hoped for (is it ever!), but not surprising either.
Here they are:
B) Gluten/Antigenic Food Sensitivity Stool/Gene Panel
Fecal Anti-gliadin IgA 500 Units (Normal Range is less than 10 Units)
Fecal Anti-casein (cow’s milk) IgA 55 Units (Normal Range is less than 10 Units)
Fecal Anti-ovalbumin (chicken egg) IgA 20 Units (Normal Range is less than 10 Units)
Fecal Anti-soy IgA 33 Units (Normal Range is less than 10 Units)
HLA-DQB1 Molecular analysis, Allele 1 0302
HLA-DQB1 Molecular analysis, Allele 2 0202
Serologic equivalent: HLA-DQ 3,2 (Subtype 8,2)
Fat Malabsorption Stool Test
Quantitative Microscopic Fecal Fat Score 534 Units (Normal Range is less than 300 Units)
Tex - It's okay to add me to the list.
I guess I need to figure out what I can eat now.
Hugs,
Denise's Enterolab Results
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Denise's Enterolab Results
Denise
"Be the change you want to see in this world."
Mahatma Gandhi
"Be the change you want to see in this world."
Mahatma Gandhi
Denise, I didn't do the egg or soy test but the rest of my readings were high like yours. I was lucky and was able to stop my MC symptoms (diarrhea, stomach pains, gas) by eliminating gluten. I do plan to retest after a year and see what's going on. My casein was 33 and I'm still eating cheese with no obvious symptoms (but not recommending that will work for you). Hoping the best for you. Deb
Denise,
In view of your high anti-gliadin antibody result, small intestinal damage, (fecal fat score), and a celiac gene, did your doctor by any chance test you for celiac disease?
I've added your results to the list.
Thanks,
Tex
In view of your high anti-gliadin antibody result, small intestinal damage, (fecal fat score), and a celiac gene, did your doctor by any chance test you for celiac disease?
I've added your results to the list.
Thanks,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Thanks, Deb. I love cheese, but now I understand why Cheetoes were giving me D.
Tex - I had the blood test for celiac and it was negative. I just read that Enterolab's cutoff is 500, so I suppose my antibodies were higher than that.
Tex - I had the blood test for celiac and it was negative. I just read that Enterolab's cutoff is 500, so I suppose my antibodies were higher than that.
Denise
"Be the change you want to see in this world."
Mahatma Gandhi
"Be the change you want to see in this world."
Mahatma Gandhi
Wow! You're really sensitive to that stuff. I'm kind of surprised that you tested negative for celiac disease, but you probably hadn't been reacting long enough for your antibodies to build up in your blood.Denise wrote:I just read that Enterolab's cutoff is 500, so I suppose my antibodies were higher than that.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Denise,
You must be reeling - kind of like winning the lottery, but in reverse. And maybe you're also a little relieved to know for sure? As soon as I saw your 500, I wondered whether that was the top of the scale. (My anti-gliadin antibodies were "only" 103, 3 full GF months.)
I bet this feels huge and disorienting (it did for me, even though I already knew and had dropped most dietary suspects).
We share that DQ2 gene in common - also (like Tex and quite a few of us) we both have the honor of being genetic double-whammies. I think it's fantastic that you tested negative for celiac, because that seems to mean you don't (yet?) have the small-intestine damage that test is looking for, and can now avoid it by dropping gluten (and sadly, cheetos). Maybe the elevated fecal fat score means you were at risk... but you are putting the brakes on that runaway train. (Sorry, running out of metaphors.)
Phew. You are definitely in the right place to figure out what you *can* eat, after this big WOW message about what you can't. (And I don't mean to dramatize - Dr. Fine of Enterolab basically believes that "positive is positive" - so your big anti-gliadin number is, in practice, the same as if it were much lower, once it tips over the line.)
I'm wishing you terrific health and delicious, safe food - and thanks for sharing your results.
All my best,
Sara
You must be reeling - kind of like winning the lottery, but in reverse. And maybe you're also a little relieved to know for sure? As soon as I saw your 500, I wondered whether that was the top of the scale. (My anti-gliadin antibodies were "only" 103, 3 full GF months.)
I bet this feels huge and disorienting (it did for me, even though I already knew and had dropped most dietary suspects).
We share that DQ2 gene in common - also (like Tex and quite a few of us) we both have the honor of being genetic double-whammies. I think it's fantastic that you tested negative for celiac, because that seems to mean you don't (yet?) have the small-intestine damage that test is looking for, and can now avoid it by dropping gluten (and sadly, cheetos). Maybe the elevated fecal fat score means you were at risk... but you are putting the brakes on that runaway train. (Sorry, running out of metaphors.)
Phew. You are definitely in the right place to figure out what you *can* eat, after this big WOW message about what you can't. (And I don't mean to dramatize - Dr. Fine of Enterolab basically believes that "positive is positive" - so your big anti-gliadin number is, in practice, the same as if it were much lower, once it tips over the line.)
I'm wishing you terrific health and delicious, safe food - and thanks for sharing your results.
All my best,
Sara
Denise,
Your numbers are certainly pretty high. Hopefully that means that removing the offending foods will make a dramatic difference. I noticed that yeast is not in the list. I heard that Dr. Fine was going to eliminate the yeast test. Does he still offer it, or did you decide not to order it?
Gloria
Your numbers are certainly pretty high. Hopefully that means that removing the offending foods will make a dramatic difference. I noticed that yeast is not in the list. I heard that Dr. Fine was going to eliminate the yeast test. Does he still offer it, or did you decide not to order it?
Gloria
You never know what you can do until you have to do it.
Denise,
If I had numbers like that, particulary the celiac genes with fat malabsorption, I'd think celiac is extremely likely. It would probably be a good idea to consider yourself celiac, so you make gluten avoidance your #1 priority, and so people (and restaurants) can understand what you're dealing with. I'm glad you have answers now, and hopefully you caught it early.
If I had numbers like that, particulary the celiac genes with fat malabsorption, I'd think celiac is extremely likely. It would probably be a good idea to consider yourself celiac, so you make gluten avoidance your #1 priority, and so people (and restaurants) can understand what you're dealing with. I'm glad you have answers now, and hopefully you caught it early.
Z, I've been awaiting your response to Denise's results.
Denise, Zizzle and I share the other DQ2 gene - so we're all in the DQ2 sisterhood (along with many other outstanding and lovely people here).
I am planning to take that approach myself. I don't think it's important now to distinguish whether I have celiac, or was heading there (fast). At least people have heard of celiac... so I am going to print up 'chef cards' for our Paris trip, in French & English, that assert that I have celiac (partly because I found them online). And when I ask about ingredients, and a waiter or friends asks 'celiac?', I'm just going to nod, instead of saying, "well, not exactly; I have collagenous colitis, though I do have one celiac gene and another that predisposes me to gluten sensitivity..." See how that sentence almost put you to sleep - even though you have a personal interest in this topic??
Zizzle, are you also considering yourself 'close enough to celiac' these days? I actually think the real question isn't "do I have celiac disease?" but "is the current definition of celiac disease useful to doctors or patients?" (Since I think not, I feel comfortable using my own for now - perhaps now with my doctor, though.)
Denise, your spirits seem pretty good considering you got quite a dose of information. Are you in pantry-makeover mode? I thought I had done that, but getting my results kicked it up a notch. (Meaning, I threw out a lot more of what I already wasn't eating, lol.) If you need inspiration, the Paleo Diet Cookbook has a 'pantry' section. I know you haven't committed to Paleo forever, and neither have I, but it was helpful anyway (and it's probably in your local library).
Love,
Sara
Denise, Zizzle and I share the other DQ2 gene - so we're all in the DQ2 sisterhood (along with many other outstanding and lovely people here).
I am planning to take that approach myself. I don't think it's important now to distinguish whether I have celiac, or was heading there (fast). At least people have heard of celiac... so I am going to print up 'chef cards' for our Paris trip, in French & English, that assert that I have celiac (partly because I found them online). And when I ask about ingredients, and a waiter or friends asks 'celiac?', I'm just going to nod, instead of saying, "well, not exactly; I have collagenous colitis, though I do have one celiac gene and another that predisposes me to gluten sensitivity..." See how that sentence almost put you to sleep - even though you have a personal interest in this topic??
Zizzle, are you also considering yourself 'close enough to celiac' these days? I actually think the real question isn't "do I have celiac disease?" but "is the current definition of celiac disease useful to doctors or patients?" (Since I think not, I feel comfortable using my own for now - perhaps now with my doctor, though.)
Denise, your spirits seem pretty good considering you got quite a dose of information. Are you in pantry-makeover mode? I thought I had done that, but getting my results kicked it up a notch. (Meaning, I threw out a lot more of what I already wasn't eating, lol.) If you need inspiration, the Paleo Diet Cookbook has a 'pantry' section. I know you haven't committed to Paleo forever, and neither have I, but it was helpful anyway (and it's probably in your local library).
Love,
Sara
Gloria - I didn't see a yeast test, but that doesn't mean it wasn't there. The tests that I got were in a package together (except the fat malabsorption was something I added).
Sara & Zizzle - I think I already knew in my gut (that's fitting, isn't it?) that I have celiac. Years before I was diagnosed with MC, I would research my symptoms and would always find myself reading about celiac. My endocrinologist, who tested me for celiac, didn't hesitate when I asked for the test because it is so common in people with type 1 diabetes. I haven't been diligent about staying away from gluten, but I will now. My husband and son aren't going gluten free, but understand that if I'm going to continue cooking for them, they'll have to eat what I eat. I'm going to keep an eye on my son because I know that he's got at least one of the genes for celiac or gluten intolerance from me.
Thank you so much for the support!! I think I've handled the news so well because I know you all have been where I am and have persevered.
Hugs,
Sara & Zizzle - I think I already knew in my gut (that's fitting, isn't it?) that I have celiac. Years before I was diagnosed with MC, I would research my symptoms and would always find myself reading about celiac. My endocrinologist, who tested me for celiac, didn't hesitate when I asked for the test because it is so common in people with type 1 diabetes. I haven't been diligent about staying away from gluten, but I will now. My husband and son aren't going gluten free, but understand that if I'm going to continue cooking for them, they'll have to eat what I eat. I'm going to keep an eye on my son because I know that he's got at least one of the genes for celiac or gluten intolerance from me.
Thank you so much for the support!! I think I've handled the news so well because I know you all have been where I am and have persevered.
Hugs,
Denise
"Be the change you want to see in this world."
Mahatma Gandhi
"Be the change you want to see in this world."
Mahatma Gandhi
Sara,
Judging from my doctor's presciption orders of vitamins with the diagnosis of celiac all over them, she's certainly convinced!! She said my gene, other autoimmune antibodies, symptoms, and MC are enough in her mind to call this celiac. Hubby and I argued over pots and pans and wooden spoons last night (while cooking regular and GF pasta). It was not pretty, so I wonder how GF I can truly be. In the new house I'd like to select one pot as the regular pasta pot, and declare that only metal spoons can stir the pasta -- but I don't know if he'll adhere to that. Luckily we're only making regular pasta a few times a month now. But he has no problem using cornstarch for thickening, and rice bread crumbs or surghum flour to fry food. I made fried zicchini the other night with sorghum flour...yummy!!
Judging from my doctor's presciption orders of vitamins with the diagnosis of celiac all over them, she's certainly convinced!! She said my gene, other autoimmune antibodies, symptoms, and MC are enough in her mind to call this celiac. Hubby and I argued over pots and pans and wooden spoons last night (while cooking regular and GF pasta). It was not pretty, so I wonder how GF I can truly be. In the new house I'd like to select one pot as the regular pasta pot, and declare that only metal spoons can stir the pasta -- but I don't know if he'll adhere to that. Luckily we're only making regular pasta a few times a month now. But he has no problem using cornstarch for thickening, and rice bread crumbs or surghum flour to fry food. I made fried zicchini the other night with sorghum flour...yummy!!
I have been lucky, or maybe my husband was alarmed. We are cooking 95% GF/DF, maybe more. Some mornings he was adding an egg to his breakfast, but now we've run out.
I would throw out the wooden spoons, if I couldn't get good compliance. (Yes, my husband probably was alarmed!) I told you I was meaner than you are ;) Anyway, new, impermeable utensils would be cheaper than a second kitchen! I treat gluten in the house cheerfully, but with kind of a haz-mat attitude. We had pita delivered with our lunch today, and he put it at the opposite end of the table from where we're sitting, so I know he's hearing me.
Do I think he might pick up the wrong spoon, if rushed while cooking? You bet he would. Minimizing opportunities for that to happen is the only hope. We agreed in principle that the kitchen would be GF, and we'd have a few 'gluten-able' utensils. He re-seasoned his favorite cast-iron pan, and I'm calling that good.
People have been telling him how great he looks, now that gluten is a tiny percentage of his diet. (When do I get that??) I know he feels good. Maybe that's helping him to be on board. I doubt he's persuaded that gluten is the devil, which I am. I believe very few people can eat it safely in any quantity - and he knows I think that, and it's OK with him.
When you get your son's results, or if you test your husband and he, too, has a GS gene, perhaps the landscape will shift. Like us, you both love cooking and food, which makes it easier in some ways, harder in others. (But for your kids' health, what wouldn't he do? - not that he doesn't care for your health, and I'm sure he does, very much.)
I'm sorry you had one of those not-pretty moments. Great idea - and a great opportunity - to set up the new house in a way that works from the beginning.
Haven't tried sorghum flour yet... but anything involving zucchini sounds fabulous to me!
Have you seen products from Gluten Out? A friend gave me an article last night that mentioned them. They're imported form Italy, and were developed by a renowned pizza chef... I can find info about the event where gluten and these products were discussed, but can't figure out where they're sold.
Phew, can you tell I'm procrastinating?
:) S
I would throw out the wooden spoons, if I couldn't get good compliance. (Yes, my husband probably was alarmed!) I told you I was meaner than you are ;) Anyway, new, impermeable utensils would be cheaper than a second kitchen! I treat gluten in the house cheerfully, but with kind of a haz-mat attitude. We had pita delivered with our lunch today, and he put it at the opposite end of the table from where we're sitting, so I know he's hearing me.
Do I think he might pick up the wrong spoon, if rushed while cooking? You bet he would. Minimizing opportunities for that to happen is the only hope. We agreed in principle that the kitchen would be GF, and we'd have a few 'gluten-able' utensils. He re-seasoned his favorite cast-iron pan, and I'm calling that good.
People have been telling him how great he looks, now that gluten is a tiny percentage of his diet. (When do I get that??) I know he feels good. Maybe that's helping him to be on board. I doubt he's persuaded that gluten is the devil, which I am. I believe very few people can eat it safely in any quantity - and he knows I think that, and it's OK with him.
When you get your son's results, or if you test your husband and he, too, has a GS gene, perhaps the landscape will shift. Like us, you both love cooking and food, which makes it easier in some ways, harder in others. (But for your kids' health, what wouldn't he do? - not that he doesn't care for your health, and I'm sure he does, very much.)
I'm sorry you had one of those not-pretty moments. Great idea - and a great opportunity - to set up the new house in a way that works from the beginning.
Haven't tried sorghum flour yet... but anything involving zucchini sounds fabulous to me!
Have you seen products from Gluten Out? A friend gave me an article last night that mentioned them. They're imported form Italy, and were developed by a renowned pizza chef... I can find info about the event where gluten and these products were discussed, but can't figure out where they're sold.
Phew, can you tell I'm procrastinating?
:) S
Denise,
The short answer is no, (at least that's the correct theoretical answer). However, some members here find that they can tolerate small amounts of egg in baked goods. I'm going to stick my neck out and say that the same possibility may exist for dairy, (and possibly soy), as well. The reason I say that is because Pamela's GF Pancake Mix contains cultured buttermilk, which is clearly a dairy product that contains casein, and yet at least a couple of members with major food sensitivity issues, who specifically list casein, (or dairy), as a food sensitivity, say that they can eat pancakes made from Pamela's Mix, without problems.
FWIW, IMO, Pamela's Baking & Pancake Mix makes the best pancakes of any mix on the market, GF or otherwise, (but that's just my opinion, based on my memory of the way that conventional pancakes used to taste).
The problem with eggs, for example, is almost always in the albumen, (the white), and for most of us, the yolk is safe, (if carefully separated). In fact, the Enterolab egg test only searches for antibodies to the primary protein in egg whites, (there is no test available for antibodies to any of the proteins in the yolk).
Remember, though, that we are all different, so YMMV.
Tex
The short answer is no, (at least that's the correct theoretical answer). However, some members here find that they can tolerate small amounts of egg in baked goods. I'm going to stick my neck out and say that the same possibility may exist for dairy, (and possibly soy), as well. The reason I say that is because Pamela's GF Pancake Mix contains cultured buttermilk, which is clearly a dairy product that contains casein, and yet at least a couple of members with major food sensitivity issues, who specifically list casein, (or dairy), as a food sensitivity, say that they can eat pancakes made from Pamela's Mix, without problems.
FWIW, IMO, Pamela's Baking & Pancake Mix makes the best pancakes of any mix on the market, GF or otherwise, (but that's just my opinion, based on my memory of the way that conventional pancakes used to taste).The problem with eggs, for example, is almost always in the albumen, (the white), and for most of us, the yolk is safe, (if carefully separated). In fact, the Enterolab egg test only searches for antibodies to the primary protein in egg whites, (there is no test available for antibodies to any of the proteins in the yolk).
Remember, though, that we are all different, so YMMV.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.