more blood work results and IgA deficiency

[Guest guest]

hi all, i'm new and have only posted a few times, but it looks like we

are entering a whole new world at our house. two more of my kids have

tested positive for celiac. our ped gi wants me to put all 3 on a

gluten free diet. the original plan had been to keep tianna on a

regular diet, treat her esophagitis, and then do repeat blood work in

6-12 weeks, but after he saw the other children's test results, he

feels they should all go gluten free. my 16 year old is IgA

deficient, so the blood test was worthless for him---we will do some

other blood work a little later. can anyone tell me the significance

of IgA deficiency? i read that it is more common in celiacs than

others. i went to the store and was overwhelmed----i didn't know what

to buy.

christine

[Guest guest]

This is the little smidge of information I've learned recently

(within the last month) about IgA deficiency. I'm NOT a doctor.

Take this for what it's worth.

The pediatric GI whom we consulted about my oldest explained

IgA deficiency to me thus: ONE THIRD of the US Population

is IgA deficient. That's 1 in 3 people. But we're all still

walking around hale and hearty. That tells us that IgA

deficiency, in and of itself, is not a big deal.

What IgA deficiency means, however, is that the body does not

produce A-class antibodies well (or at all). There are

several types of antibodies classes. A-class is one type.

E-class is the classic runny nose, sneezing, wheezing,

itching, or anaphylaxis type of allergic response. G-class

is another class of antibodies.

In testing blood for celiac disease they look for both

A-class and G-class antibodies.

If a person is IgA deficient, then the hunt for the A-class

antibodies is worthless. Why? They won't be elevated in a

person who can't produce them. The person could be a

about-ready-to-die-tomorrow dehydrated osteoporotic

malnourished celiac... but if IgA deficient then the blood

tests for A-class celiac antibodies won't show as high!

You can see, then, that it's important to know whether a

person is IgA deficient when confronted with a suspected

celiac whose bloodwork doesn't show elevated A-class

antibodies.

The transglutanimase test is a G-class antibody test.

Here's to hoping that they looked for transglutanimase

antibodies in the kids.

In my own case, Transglutanimase was high. The gliadins

and endomysials weren't. I don't know if I'm IgA deficient

or not. I don't think any one has ever run that test on me.

We went straight to the biopsies when the Transglutanimase

came back high.

In the case of one of my daughters, her gliadin was elevated

but the others were not. So, they had to run a test to see

if she is IgA deficient and then re-run the other tests

(including, this time, the transglutanimase). She came back

NOT IgA deficient and NOT elevated on transglutanimase. So,

for her, we're back to square one. (Would like to avoid

biopsies. She's just a kid.)

I hope this helps you understand the little that I

understand about IgA deficiency. Repeat: I'm NOT a doctor.

I'm just a mom.

By the way, the test for IgA deficiency is a simple blood draw.

Here's something that LOOKS reputable. I'm NOT a doctor so I

can't comment with authority whether this is reputable or not.

But to me it LOOKS reputable.

http://www.primaryimmune.org/pubs/book_pats/e_ch04.pdf

>

> my 16 year old is IgA

> deficient, so the blood test was worthless for him---we will do

some

> other blood work a little later. can anyone tell me the

significance

> of IgA deficiency?

[Guest guest]

This is the little smidge of information I've learned recently

(within the last month) about IgA deficiency. I'm NOT a doctor.

Take this for what it's worth.

The pediatric GI whom we consulted about my oldest explained

IgA deficiency to me thus: ONE THIRD of the US Population

is IgA deficient. That's 1 in 3 people. But we're all still

walking around hale and hearty. That tells us that IgA

deficiency, in and of itself, is not a big deal.

What IgA deficiency means, however, is that the body does not

produce A-class antibodies well (or at all). There are

several types of antibodies classes. A-class is one type.

E-class is the classic runny nose, sneezing, wheezing,

itching, or anaphylaxis type of allergic response. G-class

is another class of antibodies.

In testing blood for celiac disease they look for both

A-class and G-class antibodies.

If a person is IgA deficient, then the hunt for the A-class

antibodies is worthless. Why? They won't be elevated in a

person who can't produce them. The person could be a

about-ready-to-die-tomorrow dehydrated osteoporotic

malnourished celiac... but if IgA deficient then the blood

tests for A-class celiac antibodies won't show as high!

You can see, then, that it's important to know whether a

person is IgA deficient when confronted with a suspected

celiac whose bloodwork doesn't show elevated A-class

antibodies.

The transglutanimase test is a G-class antibody test.

Here's to hoping that they looked for transglutanimase

antibodies in the kids.

In my own case, Transglutanimase was high. The gliadins

and endomysials weren't. I don't know if I'm IgA deficient

or not. I don't think any one has ever run that test on me.

We went straight to the biopsies when the Transglutanimase

came back high.

In the case of one of my daughters, her gliadin was elevated

but the others were not. So, they had to run a test to see

if she is IgA deficient and then re-run the other tests

(including, this time, the transglutanimase). She came back

NOT IgA deficient and NOT elevated on transglutanimase. So,

for her, we're back to square one. (Would like to avoid

biopsies. She's just a kid.)

I hope this helps you understand the little that I

understand about IgA deficiency. Repeat: I'm NOT a doctor.

I'm just a mom.

By the way, the test for IgA deficiency is a simple blood draw.

Here's something that LOOKS reputable. I'm NOT a doctor so I

can't comment with authority whether this is reputable or not.

But to me it LOOKS reputable.

http://www.primaryimmune.org/pubs/book_pats/e_ch04.pdf

>

> my 16 year old is IgA

> deficient, so the blood test was worthless for him---we will do

some

> other blood work a little later. can anyone tell me the

significance

> of IgA deficiency?

[Guest guest]

Hi ,

I can't answer your question about the blood work, but have been cooking gluten free for 12 years now. It was overwhelming at first, but it gets better. I'd avoid gluten free baked goods from manufacturers at first. They won't taste the same as what your family is used to. Cooking from scratch takes more time, but it's safer and some things will taste as good as the gluten baked goods.

Some tips for converting your normal meals to gluten free:

Thicken gravies with cornstarch or other gluten free starches.

Find a pasta that your family likes- we like rice pasta from Ener-G. Others on the list swear by Tinkyada, but it got a thumbs down at our house.

Use a flour combination to substitute for normal flours in your favorite recipes. Our favorite blend is 6 parts white rice flour, 2 parts potato starch, and 1 part tapioca starch. The rice flour and tapioca starch is really cheap at our local Asian grocer, but price is close to the healthfood store on potato starch. Some recipes would benefit from adding xanthan gum, bought at the healthfood store.

Try some gluten free cereals and see which ones you like. We like Honey Rice Puffins (shaped like mini-wheats, but unique in flavor), Rice Crunch-ems (like Rice Chex), and Amazon Flakes (like a less sweetened Frosted Flakes). I also buy the store brand of Fruity Pebbles for making marshmallow treats.

Store-bought bread is tolerable toasted or made into grilled cheese, but our favorite bread is a Yeast bread from Betty Hegman's books. I served it on Christmas to someone from our church. She had seconds, and was wanting thirds but was too full.

If you have specific recipes that you want adapted to gluten free, just ask. I'm sure someone on this list has had some experience at converting whatever you need.

Hang in there,

Jupiter, FL

more blood work results and IgA deficiency

hi all, i'm new and have only posted a few times, but it looks like we are entering a whole new world at our house. two more of my kids have tested positive for celiac. our ped gi wants me to put all 3 on a gluten free diet. the original plan had been to keep tianna on a regular diet, treat her esophagitis, and then do repeat blood work in 6-12 weeks, but after he saw the other children's test results, he feels they should all go gluten free. my 16 year old is IgA deficient, so the blood test was worthless for him---we will do some other blood work a little later. can anyone tell me the significance of IgA deficiency? i read that it is more common in celiacs than others. i went to the store and was overwhelmed----i didn't know what to buy. christine

[Guest guest]

Hi ,

My daughter is also IgA deficient and Celiac. IgA is the antibody that

helps to protect any mucous membranes in your body - mouth, nose,

respiratory, gastrointestinal, genitourinary, etc. Some people with IgA

deficiency never have any ill effects from it, while others tend to get very

sick from a simple cold, or repeated ear infections, etc. It is the most

common immunodeficiency.

As far as the testing, it can make the main tests for Celiac disease falsely

negative because they are looking for an elevation of the IgA antibodies.

They can now do a Tissue transglutaminase IgG for those with IgA deficiency.

And you are right, having IgA deficiency is a risk factor for Celiac

disease. Also of note, is that Iga Deficiency is passed from a parent. My

husband and I have not checked to see which one of us have it.

Good luck to you,

Suzie

more blood work results and IgA deficiency

hi all, i'm new and have only posted a few times, but it looks like we

are entering a whole new world at our house. two more of my kids have

tested positive for celiac. our ped gi wants me to put all 3 on a

gluten free diet. the original plan had been to keep tianna on a

regular diet, treat her esophagitis, and then do repeat blood work in

6-12 weeks, but after he saw the other children's test results, he

feels they should all go gluten free. my 16 year old is IgA

deficient, so the blood test was worthless for him---we will do some

other blood work a little later. can anyone tell me the significance

of IgA deficiency? i read that it is more common in celiacs than

others. i went to the store and was overwhelmed----i didn't know what

to buy.

christine

[Guest guest]

Hi ,

My daughter is also IgA deficient and Celiac. IgA is the antibody that

helps to protect any mucous membranes in your body - mouth, nose,

respiratory, gastrointestinal, genitourinary, etc. Some people with IgA

deficiency never have any ill effects from it, while others tend to get very

sick from a simple cold, or repeated ear infections, etc. It is the most

common immunodeficiency.

As far as the testing, it can make the main tests for Celiac disease falsely

negative because they are looking for an elevation of the IgA antibodies.

They can now do a Tissue transglutaminase IgG for those with IgA deficiency.

And you are right, having IgA deficiency is a risk factor for Celiac

disease. Also of note, is that Iga Deficiency is passed from a parent. My

husband and I have not checked to see which one of us have it.

Good luck to you,

Suzie

more blood work results and IgA deficiency

hi all, i'm new and have only posted a few times, but it looks like we

are entering a whole new world at our house. two more of my kids have

tested positive for celiac. our ped gi wants me to put all 3 on a

gluten free diet. the original plan had been to keep tianna on a

regular diet, treat her esophagitis, and then do repeat blood work in

6-12 weeks, but after he saw the other children's test results, he

feels they should all go gluten free. my 16 year old is IgA

deficient, so the blood test was worthless for him---we will do some

other blood work a little later. can anyone tell me the significance

of IgA deficiency? i read that it is more common in celiacs than

others. i went to the store and was overwhelmed----i didn't know what

to buy.

christine

[Guest guest]

Hi ,

My daughter is also IgA deficient and Celiac. IgA is the antibody that

helps to protect any mucous membranes in your body - mouth, nose,

respiratory, gastrointestinal, genitourinary, etc. Some people with IgA

deficiency never have any ill effects from it, while others tend to get very

sick from a simple cold, or repeated ear infections, etc. It is the most

common immunodeficiency.

As far as the testing, it can make the main tests for Celiac disease falsely

negative because they are looking for an elevation of the IgA antibodies.

They can now do a Tissue transglutaminase IgG for those with IgA deficiency.

And you are right, having IgA deficiency is a risk factor for Celiac

disease. Also of note, is that Iga Deficiency is passed from a parent. My

husband and I have not checked to see which one of us have it.

Good luck to you,

Suzie

more blood work results and IgA deficiency

hi all, i'm new and have only posted a few times, but it looks like we

are entering a whole new world at our house. two more of my kids have

tested positive for celiac. our ped gi wants me to put all 3 on a

gluten free diet. the original plan had been to keep tianna on a

regular diet, treat her esophagitis, and then do repeat blood work in

6-12 weeks, but after he saw the other children's test results, he

feels they should all go gluten free. my 16 year old is IgA

deficient, so the blood test was worthless for him---we will do some

other blood work a little later. can anyone tell me the significance

of IgA deficiency? i read that it is more common in celiacs than

others. i went to the store and was overwhelmed----i didn't know what

to buy.

christine

[Guest guest]

Our favorite blend is 6 parts white rice flour, 2 parts potato starch, and 1 part tapioca starch.

HI, I don't understand what this means..Can someone explain it, please?

From: SillyYaks [mailto:SillyYaks ] On Behalf Of MinnichSent: Saturday, December 31, 2005 5:48 PMTo: SillyYaks Subject: Re: more blood work results and IgA deficiency

Hi ,

I can't answer your question about the blood work, but have been cooking gluten free for 12 years now. It was overwhelming at first, but it gets better. I'd avoid gluten free baked goods from manufacturers at first. They won't taste the same as what your family is used to. Cooking from scratch takes more time, but it's safer and some things will taste as good as the gluten baked goods.

Some tips for converting your normal meals to gluten free:

Thicken gravies with cornstarch or other gluten free starches.

Find a pasta that your family likes- we like rice pasta from Ener-G. Others on the list swear by Tinkyada, but it got a thumbs down at our house.

Use a flour combination to substitute for normal flours in your favorite recipes. Our favorite blend is 6 parts white rice flour, 2 parts potato starch, and 1 part tapioca starch. The rice flour and tapioca starch is really cheap at our local Asian grocer, but price is close to the healthfood store on potato starch. Some recipes would benefit from adding xanthan gum, bought at the healthfood store.

Try some gluten free cereals and see which ones you like. We like Honey Rice Puffins (shaped like mini-wheats, but unique in flavor), Rice Crunch-ems (like Rice Chex), and Amazon Flakes (like a less sweetened Frosted Flakes). I also buy the store brand of Fruity Pebbles for making marshmallow treats.

Store-bought bread is tolerable toasted or made into grilled cheese, but our favorite bread is a Yeast bread from Betty Hegman's books. I served it on Christmas to someone from our church. She had seconds, and was wanting thirds but was too full.

If you have specific recipes that you want adapted to gluten free, just ask. I'm sure someone on this list has had some experience at converting whatever you need.

Hang in there,

Jupiter, FL

[Guest guest]

Our favorite blend is 6 parts white rice flour, 2 parts potato starch, and 1 part tapioca starch.

HI, I don't understand what this means..Can someone explain it, please?

From: SillyYaks [mailto:SillyYaks ] On Behalf Of MinnichSent: Saturday, December 31, 2005 5:48 PMTo: SillyYaks Subject: Re: more blood work results and IgA deficiency

Hi ,

I can't answer your question about the blood work, but have been cooking gluten free for 12 years now. It was overwhelming at first, but it gets better. I'd avoid gluten free baked goods from manufacturers at first. They won't taste the same as what your family is used to. Cooking from scratch takes more time, but it's safer and some things will taste as good as the gluten baked goods.

Some tips for converting your normal meals to gluten free:

Thicken gravies with cornstarch or other gluten free starches.

Find a pasta that your family likes- we like rice pasta from Ener-G. Others on the list swear by Tinkyada, but it got a thumbs down at our house.

Use a flour combination to substitute for normal flours in your favorite recipes. Our favorite blend is 6 parts white rice flour, 2 parts potato starch, and 1 part tapioca starch. The rice flour and tapioca starch is really cheap at our local Asian grocer, but price is close to the healthfood store on potato starch. Some recipes would benefit from adding xanthan gum, bought at the healthfood store.

Try some gluten free cereals and see which ones you like. We like Honey Rice Puffins (shaped like mini-wheats, but unique in flavor), Rice Crunch-ems (like Rice Chex), and Amazon Flakes (like a less sweetened Frosted Flakes). I also buy the store brand of Fruity Pebbles for making marshmallow treats.

Store-bought bread is tolerable toasted or made into grilled cheese, but our favorite bread is a Yeast bread from Betty Hegman's books. I served it on Christmas to someone from our church. She had seconds, and was wanting thirds but was too full.

If you have specific recipes that you want adapted to gluten free, just ask. I'm sure someone on this list has had some experience at converting whatever you need.

Hang in there,

Jupiter, FL