Another Portrait for Our Collective Gallery :)

Kari · Post by **Kari** » Tue Oct 12, 2010 1:55 pm

Finally received my report from EnteroLab:

Fecal Anti-gliadin IgA 19 Units (Normal Range is less than 10 Units)
Fecal Anti-tissue Transglutaminase IgA 12 Units (Normal Range is less than 10 Units)
Quantitative Microscopic Fecal Fat Score Less than 300 Units (Normal Range is less than 300 Units)
Fecal Anti-casein (cow's milk) IgA 14 Units (Normal Range is less than 10 Units)
Fecal Anti-ovalbumin (chicken egg) IgA 6 Units (Normal Range is less than 10 Units)
Fecal Anti-saccharomyces cerevisiae (dietary yeast) IgA 14 Units (Normal Range is less than 10 Units)
Fecal Anti-soy IgA 8 Units (Normal Range is less than 10 Units)

HLA-DQB1 Molecular analysis, Allele 1 0201
HLA-DQB1 Molecular analysis, Allele 2 0201
Serologic equivalent: HLA-DQ 2,2 (Subtype 2,2)

Well, this more or less cofirms what I thought. The surprise was the reading on Soy. I'm pretty sure my system is sensitive to it, but I will give it a try after I feel a little better.

The reason why it's been impossible for me to achieve a Norman is most likely due to yeast. I have eaten yeast products every day!!! I worship BREAD - and the UDI gluten free bread has become my dear friend - sigh.

Tex - would love to have your take on this report.

Thanks,
Kari

Zizzle · Post by **Zizzle** » Tue Oct 12, 2010 2:42 pm

Kari,
Again, your report reads alot like mine. I also scored 14 for yeast. It's been one of the hardest things to avoid, especially now that I know it's present on most fruit, especially grapes!! So I don't eat GF bread, nothing with autolyzed yeast extract, less wine than before (although most wine and cider is made with champagne yeast, not saccharomyces cerevisiae). Tex and I discussed yeast in a recent thread:

http://www.perskyfarms.com/phpBB2/viewtopic.php?t=12371

In place of bread, I eat alot of rice crackers, rice and corn tortillas, and rice cakes. Boring, I know!! Without cheese, I'm wishing I could find something to dip into seasoned olive oil. Avocado has become my new "cheese." Depressing.

Kari · Post by **Kari** » Tue Oct 12, 2010 3:49 pm

Hi Zizzle,

Thanks for the heads up on yeast - gives me a starting point. Fortunately, I love avocado and it has become one of my "go to" foods, along with bananas and eggs. I'm also starting to love chicken (very strange for me). It's amazing how adaptable our taste buds are, I'm starting to look forward to eating foods that I've never cared for. Something Gloria wrote in one of these threads often comes to mind, can't remember the exact quote, but she said she has learned to enjoy and appreciate every single, safe "morsel" she puts in her mouth.

Guess I've reached the point where every food "sacrifice" I have to make is fine, as long as I get my health back. Of course, the challenge is to find them all. However, with the Enterolab report, I think I'm well on my way to figure it out.

Do you also have the double gene for gluten sensitivity? It seems I got it from both my father and my mother, which makes me extra sensitive.

Kari

Post by **tex** » Tue Oct 12, 2010 5:12 pm

Wow! Double DQ2 genes! The Double DQ Club membership continues to grow. At least you can probably trust eggs, but if you are suspicious of soy, your suspicions may be correct. Or you may be similar to me - I didn't trust soy, and I avoided it while I was healing, (to avoid the lectins), but since my Enterolab soy test was negative, soy doesn't bother me now, (though I mostly avoid it, anyway, but at least I don't have to worry about reacting to it).

The good news on the yeast is that there is evidence that yeast antibodies only test positive while we are reacting, (possibly due to a connection with a candida overgrowth and/or the leaky gut syndrome). I've long forgotten where I read that, but it seems to hold true. At least most of us on this board have found that once our gut heals, we are able to add yeast back into our diet without any problems, despite a positive test result on a stool test while we are reacting.

I'm not sure if having two copies of the most common celiac gene makes you more susceptible to additional food sensitivities or not, but it most certainly takes your sensitivity to a higher level.

I assume by your subject line, that you don't mind me adding these results to our "collection". If I'm wrong, please let me know.

Thanks,
Tex

hoosier1 · Post by **hoosier1** » Tue Oct 12, 2010 5:13 pm

Hi Kari,

Glad you received your results. Now you have some firm numbers to work with.

I too am starting to crave foods, that formerly, I would have scoffed at. For example, I never used eat pancakes until I tried Pamela's pancakes. Now I try to make them every Saturday. They are excellent. Learned about them from this board.

I made a loaf of Pamela's gluten free bread in the bread machine. And toasted, I like it. Untoasted not so much. But my wife likes it!!! I told her to join me in eating taste free (I mean GF, DF, SF, etc.)

Now I have a box of gluten free brownie mix staring me down from the cupboard. I need to re-read the ingredients to ensure that aren't sneaking any bad stuff in their. But when I get home this weekend, I will give them a go. Hope the chocolate doesn't do me in.

Wish me luck, and good luck to you!

Rich

Post by **tex** » Tue Oct 12, 2010 5:31 pm

You know, I find it interesting that although having two celiac genes supposedly greatly increases the chances of developing celiac disease, none of our members with two copies of celiac genes have been diagnosed with celiac disease. On the other hand we have several members with concurrent diagnoses of both MC and celiac disease, and yet all of them only have one celiac gene, (to the best of my knowledge). Strange.

The member who seems to have the most notable celiac symptoms, (a significant osteoporosis issue), is the only member with heterozygous celiac genes, (one copy of each of the two most common celiac genes, DQ2 and DQ8), and he has many food sensitivities. Yet his GI doctor insists that he does not have celiac disease.

Rich wrote:Now I have a box of gluten free brownie mix staring me down from the cupboard.

Go for it!

I had Pamela's pancakes for breakfast this morning. If that's depriving myself, bring it on.

Tex

Gabes-Apg · Post by **Gabes-Apg** » Tue Oct 12, 2010 9:47 pm

Kari

yeast was one of the hardest for me to totally remove from my diet.
check the labelling carefully on the gluten free products

- there are no gluten free/yeast free stocks available in Australia so hence why i started making my own from scratch

- most of the flavoured gluten free products like crackers and chips (sorry crisps for you) have yeast

- in australia the preseravative used in wine, sulphite is yeast based

due to the yeast and soy issue there was no commercial bread product i could buy, so i use my own flour mix (thanks to info in dees kitchen) with GF baking soda to make savoury muffins (using my home made stock for the liquid)
you cant make sandwiches out of it but you can lightly toast it in the griller and they are edible cold (so hence i take them when i am travelling for work) your avocado would be nice with this!

i make them in batches and freeze them in individual portions

having intollerances confirmed will help you alot, good luck making necessary adjustments!

ant · Post by **ant** » Tue Oct 12, 2010 10:33 pm

Dear Tex

Absolutely agree on the celiac likelihood. As the saying goes.....

If it Swims Like a Duck and Quacks Like a Duck, then it Probably is a Duck.

Best Ant

Linda in BC · Post by **Linda in BC** » Tue Oct 12, 2010 11:18 pm

Well, Kari, now at least you know, and information is power.

I didn't get the full battery of tests done, just soy, casein and gluten and I wish now that I had done eggs and yeast, too. I am pretty sure that I cannot tolerate eggs, but have just concluded that through trial and error. I was still getting sick from my homemade gluten free baking even tho the only flours I was down to using were rice, almond and millet. So I cut out the eggs for over three weeks and then today, after not eating any eggs (not even in baking) in that time , I had only scrambled eggs for breakfast and there was a noticable decline in my oh so wonderful normans. Not D. but getting there. So, no more eggs for me, I guess. Tho it is a real ouch! Part of me thinks I should get the egg sensitivity testing done still because how horrible would it be to deny myself them if I really wasn't intolerant! Especially when I have so little else left to eat!
Right now after losing eggs and quinoa from my diet in the last two weeks, I don't even want to think about yeast.

Linda

Kari · Post by **Kari** » Wed Oct 13, 2010 7:29 am

Tex - thanks for your input. I will definitely stay clear of soy until there is more healing. Your take on yeast gives me hope :). When asking my GI (about 4 years ago) if he could guide me in what to eat (or not), he said that there was no evidence of a diet connection with LMC and put me on the "pepto cure" by itself. And yes, I'd love to have my portrait in the Gallery :).

Rich - thanks for your wishes and lots of luck with the brownies - sounds yummy - let us know how it goes.

Tex - I have not been diagnosed with celiac disease either - so you can add me to your list. Interesting observation - so many mysteries .....

Gabes - I had been wondering why you are so diligent about making your own stock - now I understand - thanks for your input and wishes.

Ant - LOL

Linda - so sorry about your egg debacle - I agree, you cannot do it all at once - so as long as you go back to normans, put off dealing with yeast. As has been said so many times on this board, patience is essential in tackling this disease. It is all so humbling.

Warm regards,
Kari

Gabes-Apg · Post by **Gabes-Apg** » Wed Oct 13, 2010 11:49 pm

Kari

i started making my own stock before i realised that yeast was one of my irritants

my main motivation was for the gelatin, which is good for healing leaky gut

Linda in BC · Post by **Linda in BC** » Wed Oct 13, 2010 11:53 pm

Ah, yes, patience ... not my forte. Another reason I am grateful to MC

Linda

Kari · Post by **Kari** » Thu Oct 14, 2010 6:12 am

Gabes - aha - a happy coincidence - good for you .....

Linda - know what you mean - I'm not good at patience either - it's a valuable lesson to have to learn - I'm trying hard to bring that lesson into my life in general - living my life in the moment - learning to savor, rather then rushing through things ..... again, Gloria's comment about enjoying each MORSEL comes to mind :)

Kari

P.S. I was having lunch with my son and graddaughter yesterday - he asked me if I could eat potato chips - BING - lightbulb - I was happily munching Fritolays Original Ruffles last night (minimal ingredients, gluten free) - I know, it's not the healthiest snack in the world, so I'll try not to overdo it :) I had no reaction!!!!! BLISS

Linda in BC · Post by **Linda in BC** » Thu Oct 14, 2010 8:53 am

Good for you, Kari, that you can eat potato chips! Funnily enough, I bought a package of plain potato chips last week, thinking the same thing, and indulged one evening.. and paid for it the next day. I am still not sure if it was the oil or the potatoes, because they had nothing else in them.
So glad you can enjoy them!
But yesterday while shopping I found these chips made from "unusual root veggies' like parsnip, yams, yucca and the like. They were so delicious !! And so far, so good..

Linda

Zizzle · Post by **Zizzle** » Thu Oct 14, 2010 9:25 am

You've discovered my go-to junk food. Whenever I'm feeling angry or deprived of bread and other goodies, I reach for plain potato chips or corn chips, especially if I'm traveling or on the go. I know many here can't handle the fat content, but it doesn't bother me. I also saute things with healthy amounts of coconut oil and drizzle olive oil on my cooked veggies, so fat is my friend :cool:

. Since I can't have flavored chips, I look for interesting textures (kettle style), good oils, etc. - gourmet chips. I have found a few brands of Vinegar-flavored chips that are OK. The rest have MSG/yeast extract, dairy, etc.

I may try plain pork rinds next - I hear the collagen is good for us.

I once ate chocolate covered potato chips - now there's a decadent treat!

Speaking of chocolate, I've been eating dairy-free dark chocolate all this time but I've started wondering about the soy lecithin, because I seem to react to it mildly. I wanted to believe it was just the caffeine. So I bought allergen free chocolate from Whole Foods (Enjoy Life brand), and sure enough, no reaction. Bummer. I guess I have to spend $2.40 from now on for a small chocolate bar!