Enterolab Testing

[DebE13]

I've been reading through some older posts trying get my plan of attack ready to lay out before my GI who will be so glad I'm coming up with my own treatment plan, I'm sure. His next suggestion was doing a test for how fast food leaves my stomach and a push out the door to Mayo because maybe they're missing something. Do you think!? Feeling a bit fiesty this morning but four years of D and then worsening everything in regards to my health have put me in a go mode. I've been GF again for almost 2 weeks and I'm very pleased that I'm not literally teary eyed when I sit down at the dinner table and look at what's before me. My 16 yr old son will often wrinkle his nose and laugh when he looks at my plate and asks, "what is that?" In which I reply, "I call it dinner." I'm begining to find my sense of humor again and will take it for as long as it lasts. I lost it sometime last Feburary and I do believe it did hinder my health to a large degree.

I read that Enterolab does not do the MRT testing. Would it be best to wait with that one until I get the Panel A test done with them?

It appears that the MRT test may be covered under health insurance if conducted by a dietician? Would that take a referral from my GI also?

Is the MRT test the same as an IgG Comprehensive Food Sensitivity Assay? I had that test through Immuno Laboratories in April of 2010. It listed 25 foods the my blood serum reacted to and then went on to list 100+ more foods that were non-reactive. The increasing levels of antibodies were measured on a 1-4 scale in which I had many +1 and a few +2 including milk, cashews, cayenne pepper, pineapple, sesame, and brewers yeast. I did that elimination diet for 4 months and had no improvement with the D. Since that time I have new issues and am wondering if I should repeat it since some of the +1 reactive foods on the list are part of my current GF diet (kidney beans, dates, eggs, garlic, ginger, rice, tomato). If the same foods pop up again, it would then be advisable to eliminate them also?

Wheat also appeared on the +1 list as reactive. If it appears on this test is it necessary to have the Enterolab testing done?

I've had several blood tests for celiac disease that returned negative, had an endoscopy with biopsies that returned negative, 2 colonoscopies, and tested several times for lactose intolerance- negative (but I know I have issues).
The IgA test resulted in <1.23 with a reference range of <=3.99 U/mL
The IgG test resulted in <1.23 with a reference range of <=5.99 U/mL
The total IgA resulted in 111.3 (sufficient) with a reference range of 69.0-446.0 mg/dl

I don't understand the above numbers but the interpretation was I don't have celiac disease. I'm just wondering if its worth the expense to have it done again if wheat showed up on the sensitiivity test.

Is it best to take baby steps and do one thing at a time- GF/DF then look at the other problem foods (but that will take a while) or speed things up an find out what else is causing the inflammation and get it off my "good" list. But at the same time, if I wait for the GF/DF issues to improve maybe some of the other foods will be tolerable and I could be elimiating foods that I really could be eating.

I feel like I'm talking in circles- hope someone can make sense of what I'm asking.

[tex]

I read that Enterolab does not do the MRT testing. Would it be best to wait with that one until I get the Panel A test done with them?

I think so, because you might not need the MRT if you get good results after following the Enterolab suggestions, and even if you need further testing, it will be much easier to do the diet trials required with the MRT/LEAP probram, after you've removed the primary problems from your diet, and the Enterolab tests cover the primary problems.

It appears that the MRT test may be covered under health insurance if conducted by a dietician? Would that take a referral from my GI also?

Probably. I would be surprised if very many doctors are even aware of this test, though, let alone willing to recommend it.

MRT stands for mediator release testing, and it does not test for the classic immunoglobulin antibodies, (such as IgA, IgG, IgE, etc.). The only blood test that you had which has any validity for the purposes of determining food sensitivities relative to MC, is the total IgA test, which showed that you do produce normal amounts of IgA, which means that the Enterolab test results well be accurate, since they're based on IgA antibodies. All of the other blood tests that test for IgA, igE, IgG, IgM, etc., antobodies, are generally worthless. The only situation where the classic celiac blood tests are valid, for example, are in the case when the patient has fully-developed celiac disease. Any other stage of celiac disease, or gluten-sensitivity, will not be detected by those tests. That makes them worthless for someone with MC. Only the IgA stool tests offered by Enterolab are accurate and reliable for detecting food sensitivities. What do I base that claim on? The personal experiences of many hundreds of members of this board. If you have any doubts, please search the archives, and read past discussions. You can review the Enterolab test results for many of us, by clicking here.

Statistically, virtually everyone who suspects that they are gluten-sensitive, are. And in addition, almost everyone who has MC is gluten-sensitive, even though most people will deny it, until they see the proof, because gluten is a very insidious addiction.

Tex

[DebE13]

No arguements here- I'm relieved to find like-people because even though everyone is different it's at least an apples to apples comparison. I don't know how one could argue the points made when it seems so obvious when it's working for so many. I'm just trying to get my bearings as far as what the first step is for testing.

Personally, I want something on paper that shows some proof (even if my GI doesn't accept it). It will be mentally easier for me to accept my food restrictions if I have some results that show I'm headed in the right direction. It's only been two weeks GF and I haven't felt anything yet but know I have to be extremely patient. Although the eye burning/pain isn't quite as bad, I wouldn't call it good. Don't know if it's even related but I don't know what else it'd be along with the sinus stuffiness. I walk around everyday feeling like I look grotesquely swollen in the face. If you've even injured yourself and felt the swelling sensation- that's what my face feels like all the time, primarily around my eyes although there's no actual swelling.

Looking at the test results and numbers- am I right in understanding that it doesn't matter how far off the normal range one is? There are some numbers that are very close to 10 and others that are off the charts. A sensitivity is just that? I read the analogy of being just a little bit pregnant..... either you are or you aren't. Right? I guess there's the small part of me yet that is looking for the blessing to eat the delicious sandwich in the fridge for lunch.

Any thoughts on water, teflon, and microwaves? In my quest for health I've tried so many things, some off-the-wall, in the attempt to control the D but these are the ones that have stick with me. I have a reverse osmosis water system in my house and love it. My husband runs the street sweeper in the Village where I live and he said the inside of the hopper that he cleans out at the end of the day has a purplish tinge to it due to the chemicals that are added to the water supply- he had no problem installing it for me as one way to eliminate "stuff" from my entering into my system. I cook with cast iron and try to aviod teflon pans when possible, and also try to avoid using the microwave although non-stick pans and quick heating are sooo convenient. Sometimes, I feel like such a nut but I guess I am what I am. Hopefully it will add to the "good" list of things I'm doing to improve my quality of life.

[Lesley]

When I first came on this board it was suggested by a number of members that I change a few implements in my kitchen, such as wood and plastic cutting boards and a pop up toaster, which, apparently, you can never really clean.
I asked Tex if I should change my pots (Costco brand, well used and a bit scratched), and to my relief he said it wasn't necessary.

My brother (professor of physiology) told me about a new type of cookware. Rather than lining it with teflon, which comes off and isn't healthy, there is a new sort of lining - ceramic. You can heat it to any heat and it won't burn, and nothing sticks.
I found a frying pan at Ross for $17. By George, it WORKS! It's very easy to clean too.
There are a few people who I have to get presents for. On Tuesday I get 25% off at Ross. I am going to get some for them. How do you wrap a frying pan?

[tex]

I think a water purifying system is a good idea these days, and will probably be essential, before too long, the way things are going. Here in Texas, where we're dealing with a long drought cycle, drinking water issues are becoming a major problem in many cities, and rural water systems, as well. In some locations, people are just happy to get anything out of their faucets that feels wet.

It's generally not safe to cook gluten-free foods in a cast iron pot or skillet that has previously been used for foods containing gluten. Washing does not remove the gluten. In order to use cast iron cooking utensils that have previously contacted gluten, one needs to put them in an oven, during an oven-cleaning cycle, where the temperature will be raised to a level high enough to deactivate the gluten peptides. It takes very high temps to destroy gluten. The utensils will have to be re-seasoned after that, of course.

Teflon coatings, of course, are very risky, also, because they're soft and porous, and they can't be neutralized by heating, because teflon begins to produce toxic fumes once it's temperature exceeds 446°F, and it gets much worse, beyond that point. Hard, non-porous coatings, (such as Lesley described), should be OK. Here's a reference on the teflon risks:

http://www.ecomall.com/greenshopping/teflon4.htm

I don't have any qualms about using microwaves, but I try to avoid putting plastic dishes/containers in them, especially if they're known to be vulnerable to chemical leeching in microwave ovens.

Tex

[sarkin]

Deb,

I can understand wanting some proof. It's also nice to be able to say with confidence to well-meaning loved ones - YES I AM SURE I CANNOT EAT THAT, instead of, "well, I read on the Internet..." or even asking them to trust that our observations of our own health are accurate. My husband was totally persuaded, because the way I tested gluten sensitivity, I got so sick it removed all doubt. I can't recommend that approach ;) - and still, I was kind of amazed by my Enterolab results.

I am planning to do MRT, probably in the next few months when an updated version of the tests becomes available. I think it's possible that if you can't get your GI on board, your PCP or GP might be willing to order tests for you. They're sometimes a more open-minded lot...

Sara

[draperygoddess]

Deb,

I, too, wanted some hard proof of what I already knew--not only for my own peace of mind, but also because my parents, sister, and children could be affected. My Enterolab results were a bit different from what I expected, but they did confirm that it wasn't in my head, that I didn't just read about something and decide, "yep, that's it, I'm gluten-sensitive." I also had the genetic test done, and not surprisingly, I have two GS genes, which means that both parents and all three children also have at least one. Now at least when I talk to them, I have some hard facts to back me up!

Looking at the test results and numbers- am I right in understanding that it doesn't matter how far off the normal range one is?

Yes, no matter what the number is, sensitive is sensitive, intolerant is intolerant. Many people with lower scores have significant reactions. Not sure why, but there doesn't seem to be a correlation always between the size of the number and the severity of the reaction.

It's only been two weeks GF and I haven't felt anything yet but know I have to be extremely patient.

Some people show results more quickly than others, but if you're not getting any relief, you might consider also eliminating dairy, which is the #2 intolerance for most people on this forum. I have a dramatic reaction to casein, while my gluten reaction is tame by comparison (even though my gluten antibodies are higher). Going GF/DF at the same time (almost) made a big difference for me.

[tex]

Not sure why, but there doesn't seem to be a correlation always between the size of the number and the severity of the reaction.

I believe someone mentioned that Dr. Fine says that higher test result numbers are often an indication of a reaction that has been going on longer. IOW, the longer we remain untreated, the higher those test numbers are likely to be, (though I'm sure there are probably exceptions to this).

Tex