my Enterolab results

[Martha]

I got my Enterolab results today:

C) Egg, Yeast, and Soy Food Sensitivity Stool Panel
Fecal Anti-ovalbumin (chicken egg) IgA 7 Units (Normal Range is less than 10 Units)

Fecal Anti-saccharomyces cerevisiae (dietary yeast) IgA 7 Units (Normal Range is less than 10 Units)

Fecal Anti-soy IgA 13 Units (Normal Range is less than 10 Units)

Gluten Sensitivity Stool Test
Fecal Anti-gliadin IgA 33 Units (Normal Range is less than 10 Units)

Cow's Milk Protein Sensitivity Stool Test
Fecal Anti-casein (cow’s milk) IgA 19 Units (Normal Range is less than 10 Units)

Interpretation of Fecal Anti-ovalbumin (chicken egg) IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic “sensitivity” to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.

Interpretation of Fecal Anti-saccharomyces cerevisiae (dietary yeast) IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic “sensitivity” to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.

Interpretation of Fecal Anti-soy IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic “sensitivity” to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.

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-casein (cow’s milk) IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic “sensitivity” to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.
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The interpretation for gluten is the only one where they say I have an active sensitivity and should avoid the food. For the others, they just give what appears to be a standard interpretation of sensitivity numbers.

But since my numbers for casein and soy are above 10, that means that I need to avoid all dairy and soy, right?

Does avoiding soy mean I have to avoid only soybeans, or all legumes? It seems like I remember someone saying all legumes might cause a reaction. And what about soybean oil (as in partially hydrogenated soybean oil) and soy lecithin?

Tex, you may post my results wherever they should go. I don't know where to put them.

Does having a lower number, like 13 for soy, mean that at some point I might be able to reintroduce soy in small amounts into my diet, or does any amount above 10 mean permanent avoidance?

Now that I know I have gluten sensitivity, proved by medical testing, what should I tell my sons? They have a 50% chance of having a gluten sensitivity gene, but what does that mean for them? For MC, something triggers the gene, and we get MC. But what about other gluten-affected things, like gut damage, thyroid, osteoporosis, arthritis, etc? Does that type of damage just happen without any sort of trigger like we have for MC? Do I tell young healthy men in their 20s that they ought to give up eating gluten?

I was expecting positive results (positive in the 'you're sensitive' sense, not the 'happy news' sense), but holding out hope that gluten would be the only thing. Alas. Since I'm not having D right now, I may just wait until after Christmas to overhaul my diet.

Thanks for any advice, input, or virtual hugs.

[tex]

Hi Martha,

You apparently have the "Big 3" food sensitivities so common with MC.

But since my numbers for casein and soy are above 10, that means that I need to avoid all dairy and soy, right?

Right.

Does avoiding soy mean I have to avoid only soybeans, or all legumes? It seems like I remember someone saying all legumes might cause a reaction. And what about soybean oil (as in partially hydrogenated soybean oil) and soy lecithin?

Most members who get positive test results for soy antibodies, find that they are also affected by most legumes, (but not necessarily all of them). There are individual differences, so it's possible that you might not react to all legumes.

Theoretically, (IOW, according to the experts), soybean oil is free of any proteins, so therefore it should not cause any adverse reactions. In reality, though, most of us have found that if a food item causes us to react, then it's oil will also cause us to react, and this seems to be especially true for soybeans. The reason for that is probably because oil is not nearly as pure as is claimed to be.

Does having a lower number, like 13 for soy, mean that at some point I might be able to reintroduce soy in small amounts into my diet, or does any amount above 10 mean permanent avoidance?

Dr. Fine says that such a result means permanent sensitivity, and while I agree with that statement in general, I'm not convinced that there may not be individuals who are exceptions to that rule.

Do I tell young healthy men in their 20s that they ought to give up eating gluten?

While that might be an admirable goal, I don't believe that I would even try. You probably don't look sick to them, and they don't feel sick, so they are not likely to see the urgency in changing their diet. Actually, most of the serious autoimmune disease risks are attributed to the celiac genes, anyway, and without a gene test result, there is no way of knowing whether or not you have a celiac gene, (unless, of course, you were/are diagnosed with celiac disease). The non-celiac gluten-sensitive genes can predispose to other autoimmune issues, certainly, but the most worrisome ones, (osteoporosis, RA, etc.), are mostly linked with the classic celiac genes, (DQ2 and DQ8).

Thanks, I'll add your data to the list. Here's your hug:

Tex

[Polly]

Hi Martha, and welcome to the world of Multiple Intolerances.

I know it is difficult news for you, but in the long run you will be happy to have the scientific proof, I think. Tex has done such a beautiful job answering your questions that I have nothing to add.

So, I'll provide more virtual hugs!

(((((((((((((((((((((((((Martha)))))))))))))))))))))))))))





Love,

Polly

[JoAnn]

Martha, I'm extremely reactive to soy, but I discovered a few months ago that I can eat refried beans with no problem. In fact, my system seems to be more settled and calm when I eat them. Not sure why because they are a legume and have lots of fiber. You'll probably have to experiment and see. My next trial is going to be hummus made with garbanzo beans. JoAnn

[Gloria]

Martha,

I know it's surprising to find that you have more intolerances than gluten. The good news is that you can eat eggs and yeast, so you'll still be able to use eggs in cooking and eat GF bread.

I've found that it's pretty easy to avoid soy by making most things from scratch. Soy usually only becomes an issue when you buy prepared foods. There are ways to work around a dairy intolerance. DF, SF margarine has just become available in the last year, for example. There are also a couple of brands of Almond milk.

Dee's Kitchen recipes are designed for people with your three intolerances - make sure you look at them.

Initially the dietary restrictions seem overwhelming, but in time, you learn to live with them and it doesn't seem so difficult.

Gloria

[Zizzle]

Martha,
I tested in the low teens for soy and yeast and have been able to reintroduce them into my diet. I now enjoy Udi's bagels from time to time, but I do not rely on GF bread daily. Corn tortillas, rice cakes and GF waffles have become my bread replacement. I also never stopped using GF soy sauce and terriyaki sauces (I love asian food) which contain soy. I think the fermentation process makes them easier to tolerate than, say, tofu and soymilk. I won't eat them again. But I do eat dark chocolate made with soy lecithin, and I don't worry too much about foods containing soybean oil. For a DF/SF butter alternative, I love soy-free Earth Balance. My "milk" is now So Delicious Coconut Milk or Silk Almond Milk.

[Martha]

Thanks, everyone. I was feeling pretty overwhelmed yesterday. I really didn't want to give up GF soy sauce or dark chocolate, so you give me hope, Zizzle!

Tex, thanks for the advice on what to say to my sons. As you say, I don't look sick, and they don't feel sick. I'll tell them what I have, and that gluten sensitivity is genetic. If in the future they have symptoms, they'll have a place to start.

My GF baking mix contains garbanzo bean flour. Do I need to quit using that? And what about peanuts? Since I'm not having D now, can you give me suggestions of how to figure out which legumes I might react to? I don't want to cut more things out of my diet than I need to. Is it best to eliminate all legumes to start with, and to try adding them back one at a time after a few weeks or months?

I have looked around Dee's Kitchen some in the past, but now I will do so more diligently. What a wonderful resource!

[tex]

Martha,

A lot of us have trouble with peanuts, and they are a legume, of course. The best way to go about a trial and error determination process is to do as you mentioned - cut them all out, and then try adding them back into your diet, one at a time. If you're in remission, then you shouldn't need to wait more than about a week before reintroducing the first "test" food.

The thing is, though, if you are already in remission, and still eating those foods, why eliminate them in order to do an elimination test? If you're not reacting to them now, you're probably not going to react to them in an elimination test.

I don't remember your dietary history, but if you have recently eliminated gluten from your diet, (within the past few months), then you are probably still producing enough anti-gliadin antibodies to keep your immune system focused on gluten, so you are not reacting to dairy or soy. Once your anti-gliadin antibody count diminishes sufficiently, though, you will probably begin to react to dairy and soy. When that happens, then it will be time to do an elimination test for legumes, because then you will be able to tell if you are reacting to them.

If you are taking Entocort, then you may have to reduce the dosage if you want to do an elimination trial, because you may not be able to detect reactions to foods if Entocort is effectively masking the symptoms.

Tex

[Martha]

Thanks, Tex. That's what I was thinking--if I don't react to them now, how will an elimination test give me any information?

I have been gluten free for a little less than two and a half months. Is it best to go ahead and eliminate the dairy and soy now, or should I wait until I start to react to them?

I am not taking Entocort. I took it from March to June, went off it as the doctor said, and then started eating coconut in mid-July. The coconut cut the D enough that I didn't think I needed to go back on Entocort. By that I mean that I've had a couple of incidents of D on the coconut, but for a day or so at a time.

Again, thanks for sharing all your wealth of information, and being so patient with my questions. It's nice to have people willing to hold my hand through this.

[tex]

Is it best to go ahead and eliminate the dairy and soy now, or should I wait until I start to react to them?

Theoretically, it's probably best to go ahead and avoid them, but if you want to wait for proof, it should be showing up somewhere in the next few weeks or so, since you're not taking Entocort. As long as you don't have any symptoms, you shouldn't be subject to any significant risk of intestinal damage.

You're most welcome. The journey back to health can sometimes become confusing, lonely, and/or depressing, and we're all here to try to minimize that as much as possible.

Tex