Enterolab results

[Alla S]

Got my Enterolab results. Compared to others on this forum, I think I lucked out.

Looks like gluten, oats and nightshades are out(darn, love tomatoes and eggplant). Not a big milk drinker but love cheeses. Will I be able to eat cheese at some point? I had stopped eating rice and potatoes when I went low carb so I'm ok with that. Do love my almonds, they were the go-to snack and I have 2 bags of almond flour in the freezer for baking, oh well. Can I add an egg now and then while on the elimination diet?

Fecal Anti-gliadin IgA      40 Units   (Normal Range is less than 10 Units)

Fecal Anti-casein (cow’s milk) IgA      13 Units   (Normal Range is less than 10 Units)

Fecal Anti-ovalbumin (chicken egg) IgA      9 Units   (Normal Range is less than 10 Units)

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

Mean Value 11 Antigenic Foods      13 Units   (Normal Range is less than 10 Units)

While all of the foods tested can be immune-stimulating, the hierarchy of reactions detected were as follows:
Food to which there was no significant immunological reactivity:
Beef
Chicken
Pork
Walnut
Cashew

Food to which there was some immunological reactivity (1+):
Corn
Tuna
Almond
White potato

Food to which there was moderate immunological reactivity (2+):
Oat
Rice

Food to which there was significant and/or the most immunological reactivity (3+):
None


Within each class of foods to which you displayed multiple reactions, the hierarchy of those reactions detected were as follows:

Grains:
Grain toward which you displayed the most immunologic reactivity: Oat
Grain toward which you displayed intermediate immunologic reactivity: Rice
Grain toward which you displayed the least immunologic reactivity: Corn

Meats:
Meat toward which you displayed the most immunologic reactivity: Tuna

Nuts:
Nut toward which you displayed the most immunologic reactivity: Almond

Nightshades:
You displayed immunologic reactivity to white potato, the member of the nightshade family usually consumed most often and in greatest quantities. While this does not necessarily mean you would react to all other nightshade foods (tomatoes, peppers, eggplant), it is possible. In the realm of elimination diets for immunologic disorders, nightshades are usually eliminated as the entire food class (i.e., all four previously mentioned foods in this class). This is especially important to the clinical setting of arthritis.

I'm still on the elimination diet, so I know it will be awhile before I can even try experimenting with adding anything. Dr. Fine suggests adding the most intolerant item first, but I'm getting ahead of myself. Patience, patience.

[Gabes-Apg]

compared to others these are pretty good results.

as we discussed in the other discussion post, you might be ok with beef and chicken, but with your 1+ reaction to corn and high gluten level result need to be cautious about what these meat sources are fed.

your mean value is good level,
the gluten result is high, be super careful with contamination ie if your husband is still consuming gluten based products consider having separate cooking utensils, chopping boards, toasters etc check your lipsticks/lip balms/ shampoo for gluten/wheat based ingredients alot of 'natural' bathroom and make up products use wheat germ and oats (which you also reacted to)

Egg wise - so long a they are 'safe' ie not fed lots of wheat then eggs will be fine.

cheese - once we are healed, you may be ok with small amounts of hard cheese.

[tex]

I can't add much to what Gabes posted except to say that with an overall score of only 13 for the 11 other antigenic foods, I don't think that corn, tuna, almonds, and nightshades will be likely to cause any major problems, especially if you don't eat then every day. But the problem with tomatoes is not that they are a nightshade — the problem is that tomatoes are a citrus fruit, and citric acid is a problem for most of us while we are recovering. After you recover, tomatoes will probably be OK.

Would you like for me to add your results to our list (at the link below)? That makes it easy to refer to them in the future. But if you would rather I didn't add them, I won't.

http://www.perskyfarms.com/phpBB2/viewtopic.php?t=18305

Tex

[Alla S]

I had not thought about all the contamination from products and utensils. Yikes! Same with safe sources of things I can have. OMG, just checked my bottle of Aveeno hand lotion and it contains oat kernel flour. I'm really going to look at everything. Thank you.

[Alla S]

Thanks for your input Tex. You give me hope.

And, Yes, it's ok to add my results to the list.

[Gabes-Apg]

I had not thought about all the contamination from products and utensils. Yikes! Same with safe sources of things I can have.

Wheat flour is highly contaminating - so for those very reactive to gluten we do strongly encourage having separate cooking utensils (especially if using wooden ones), chopping boards etc. When I was Dx with MC, I got rid cake tins, muffin tins etc and purchased new ones. got new utensils, and chopping boards etc.
in my early stages of healing when I was super reactive, if eating at friends places I would wash plates and cutlery etc with fresh wash cloth before eating (if items had been in washed in dishwasher with wheat /dairy etc)

I am more reactive to Soy than Gluten - and majority of the Vit E used in lotions and make up is Soy based, so I have sorted out safe products that way. and contamination wise had to be really careful when socialising if people used vegetable oil for cooking as I would react.
these days with good healing I don't have to be so OCD about contamination.

OMG, just checked my bottle of Aveeno hand lotion and it contains oat kernel flour. I'm really going to look at everything. Thank you.

sadly yes. In saying that, once you confirm your safe foods and safe products, where to purchase them etc life is not as intense, it flows and be way easier. (and as symptoms reduce the effort to make the changes will prove their worth)

As we can be reactive to weather, pollen, stress and other external type triggers, it is a good idea to minimise contact with major and moderate triggers as much as possible in our day to day lives so our bodies can cope with the fluctuations of inflammation from triggers we cant always control (does that make sense)

MC safe lotions are things like coconut oil, lanolin, rose hip oil. Natural, no GMO, minimal ingredients. bit like our food/meal recommendations... be cautious of anything with more than 5 ingredients!! there are also some sections in the forum where this is discussed
http://perskyfarms.com/phpBB2/viewforum.php?f=69

[leather]

Just wondering, I have been eating eggs and bacon, no dairy, gluten, soy, citrus, no alcohol and been doing pretty good. Maybe a little constipated if anything. I was thinking 14 is not that bad. What are your thoughts?

Also, the gluten seems high but there is no mention of wheat in the report just oat. I was wondering why.

I was wondering how long do you need to symptom free to decide you are healed up enough to eat salads and raw vegetables?



Comprehensive Gluten/Antigenic Food Sensitivity Stool Panel

Fecal Anti-gliadin IgA 80 Units (Normal Range is less than 10 Units)

Fecal Anti-casein (cow’s milk) IgA 14 Units (Normal Range is less than 10 Units)

Fecal Anti-ovalbumin (chicken egg) IgA 14 Units (Normal Range is less than 10 Units)

Fecal Anti-soy IgA 23 Units (Normal Range is less than 10 Units)

Mean Value 11 Antigenic Foods 14 Units (Normal Range is less than 10 Units)

None:
Beef
Chicken
Walnut
Cashew

(1+):
Oat
Corn
Rice
Pork
Tuna
White potato

(2+):
Almond

(3+):
None

Within each class of foods to which you displayed multiple reactions, the hierarchy of those reactions detected were as follows:

Grains:
Grain toward which you displayed the most immunologic reactivity: Oat
Grain toward which you displayed intermediate immunologic reactivity: Corn
Grain toward which you displayed the least immunologic reactivity: Rice

Meats:
Meat toward which you displayed the most immunologic reactivity: Pork, Tuna

Nuts:
Nut toward which you displayed the most immunologic reactivity: Almond

Nightshades:
You displayed immunologic reactivity to white potato, the member of the nightshade family usually consumed most often and in greatest quantities. While this does not necessarily mean you would react to all other nightshade foods (tomatoes, peppers, eggplant), it is possible. In the realm of elimination diets for immunologic disorders, nightshades are usually eliminated as the entire food class (i.e., all four previously mentioned foods in this class). This is especially important to the clinical setting of arthritis.

[tex]

14 is bad. Gluten was not mentioned in the report because that report is about the 11 additional foods tested for in the second test. You are very wheat sensitive. Your score was 80 units on gluten. That's very high. That means you are sensitive to wheat, rye, barley, spelts, etc.

Tex

[Deb]

Tex, there's something I've never quite understood. If we test positive to wheat, why is it likely that barley & rye proteins etc are problematic but not necessarily oats, corn, etc. TIA. Deb

[leather]

Thanks Tex, I thought 80 was high after looking at test results of others. But didn't think 14 was too bad. Wonder why I don't have problems with eggs and pork?

[leather]

It amazes me I am so gluten sensitive because I never had a problem till boom!!!

[brandy]

Jo, take it slow eating "raw" foods. Start with banana and a slice of peeled apple for example. Lettuce can be tough for awhile. Welcome to the forum too!

[Gracie]

If you would please post this for me in the results. I have not been gluten free, but I have refrained from wheat for 15 months. I am astonished at this reading. I have never drank milk, but I was using some cheeses and yogurt. For religious reasons, I have never eaten pork, I suspect that's why it came of non-reactive. I am overwhelmed with the MC. Before starting the Budesonide, everything caused a reaction, now I can't tell if anything does. Any ideas on these readings?


Fecal Anti-gliadin IgA 437 Units
Fecal Anti-casein (cow’s milk) IgA 22 Units
Fecal Anti-ovalbumin (chicken egg) IgA 15 Units
Fecal Anti-soy IgA 13 Units
Mean Value 11 Antigenic Foods 16 Units

Food to which there was no significant immunological reactivity: Pork Cashew
Food to which there was some immunological reactivity (1+): Rice Corn Tuna Beef Chicken Almond Walnut White potato
Food to which there was moderate immunological reactivity (2+): Oat
Food to which there was significant and/or the most immunological reactivity (3+): None

Yeast Sensitivity Stool Test: Fecal Anti-Saccharomyces cerevisiae (dietary yeast) IgA 24 Units (Normal Range is less than 10 Units)

[tex]

Jo,

Whether a test number is high depends on the type of food and the type of test. On the 11 other antigenic foods test 14 is low,so the other results are less important. On the test results for gluten (gliadin) antibody numbers can be much higher than the others (over 500 in some cases). High results indicate that a sensitivity has been occurring for a long time.

Tex

[tex]

Tex, there's something I've never quite understood. If we test positive to wheat, why is it likely that barley & rye proteins etc are problematic but not necessarily oats, corn, etc. TIA. Deb

We don't exactly test positive to wheat in the cerliac screening tests. We test positive to what's known as the 33-mer peptide. The 33-mer peptide is created from the gluten molecule when wheat is digested and it's considered to be the main antigen for wheat. It's one of over 300 peptides that result from the digestion of wheat, barley, and rye that are known to make celiacs react. If you react to one, you usually react to some (but usually not all) of the others.

Oats are not included because researchers originally thought that the peptides were dissimilar enough to the other peptides that it was safe. I have a lot of trouble typing since I had a stroke so I'll just quote from pages 87, 88, and 89 in the book:

Gluten is the name given to certain storage proteins found in all grains. While “gluten” is the generic term used to describe those storage proteins in any grain, it actually refers to certain protein fractions with specific agglutinating properties. Gluten is a Latin word, meaning “glue”, and “to agglutinate” means to adhere together.

Gluten is the component in wheat flour that allows the dough to stick together, gives the dough its elasticity, and allows it to “rise”, so that it can be used for baking bread and various pastries. Gluten is comprised of two protein fractions, prolamins and glutelins.

For wheat gluten, for example, the prolamins are called gliadins and the glutelins are known as glutenins. Both of these protein fractions can cause reactions in people who are sensitive to them. Most people who are sensitive to the gluten in wheat are also sensitive to the prolamins found in rye (known as secalin) and barley (known as hordein), and many of those individuals are also sensitive to the prolamin (avenin) found in oats. Other than the glutenins in wheat and the hordenin in barley, the only other grain for which a glutelin is commonly mentioned, is rice. That glutelin is known as orycenin.

Note that wheat contains a number of different gliadin and glutenin peptides to which celiacs are known to react, while rye, barley and oats typically each contain fewer reactive peptides. Altogether though, hundreds of different peptides from this group of grains have been identified to cause immune system responses for people who are sensitive to them.7 And it’s very likely that others exist that have not yet been investigated and described. Not everyone reacts to the same peptides, of course, but most people who are gluten-sensitive react to the alpha gliadin peptide and a couple of others that are known to be the most problematic.

A few people who have MC are also sensitive to the primary storage proteins in other grains, such as zein (in corn), or panicin (in millet), and fewer still are sensitive to orzenin (in rice). Just as sensitivity to the rice prolamin orzenin is rather rare, it’s also quite rare for someone to be sensitive to the glutelin in rice, orcenin. Experience shows that rice is one of the least allergenic grains of the commonly available choices.

Here is reference number 7 from that quote:

7. Tye-Din, J. A., Stewart, J. A., Dromey, J. A., Beissbarth, T., van Heel, D. A., Tatham, A., . . . Anderson, R. P. (2010). Comprehensive, quantitative mapping of T cell epitopes in gluten in celiac disease. Science Translational Medicine, 2(41), 41–51. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/20650871

Tex