Can anything other than Celiacs cause a high ttG?

[scsigrl]

I think that says it all Thanks in advance!

[mamafish9]

Yes, but it's the most likely cause. About 5-6% of non-celiacs also have high TtG, from what I've just been reading.

[scsigrl]

So it is just high for no reason?

[mamafish9]

No, I don't think so. Labs make errors, so the test could be wrong, but I don't think that is a value that is randomly high. In particular, a very high result (vs. a borderline high one) is extremely suggestive of celiac.

[scsigrl]

Darn. Nowhere near the borderline either (173 and 224). Tested at 2 different labs. Weeks apart.

[mamafish9]

Just read your post in the other celiac thread. See the study I linked too. I'd say with those two numbers, you fit the 98% likely to be celiac category . Is he also IgG+ for gluten?

I think the next step is to go GF. In the unlikely event that doesn't address whatever his issues are, then either 1) you're in the 2%, or 2) he reacts to more than just gluten. But from what I understand, most celiacs see pretty clear impact just removing gluten.

You also mentioned in the other thread about perhaps outgrowing his other allergies before taking gluten out - I'm guessing he has a far better chance of outgrowing the others if you do take gluten out (allowing his gut and inflamed immune system to heal). Hugs, I know this decisionmaking process sucks!

[scsigrl]

Thanks for the study info! Wish I had seen that a few months ago

DS is egg, dairy, corn, all fish, all nut, soy, banana, citrus...I think that's it. His IgG was - for wheat and gluten.

DH and I have been going back and fourth with what to do. The Dr. is fine with either going GF or holding off while monitoring him for growth and malabsorption issues. I am just not sure what to do. We already have a tough time getting him to eat as is. I am also worried about my DD having stuff that he'll get into (and wondering when we should test her). I know that if it is Celiacs that his gut would heal faster off it but I with everything else he can't have I just don't know. Maybe if we take gluten out as I can find good replacements by X date? I dunno. I am also sad at the lack of organic flour subs out there. I try really hard to feed the kids organically and that would go out anything snack like

Thanks again!

[anawim]

Sometime Inflammatory Bowel Disease (Crohn's, Colitits- but I think more often Crohn's) can trigger a high tTg, not sure how common that is, though.

[mamafish9]

Originally Posted by scsigrl

Thanks for the study info! Wish I had seen that a few months ago

DS is egg, dairy, corn, all fish, all nut, soy, banana, citrus...I think that's it. His IgG was - for wheat and gluten.

DH and I have been going back and fourth with what to do. The Dr. is fine with either going GF or holding off while monitoring him for growth and malabsorption issues. I am just not sure what to do. We already have a tough time getting him to eat as is. I am also worried about my DD having stuff that he'll get into (and wondering when we should test her). I know that if it is Celiacs that his gut would heal faster off it but I with everything else he can't have I just don't know. Maybe if we take gluten out as I can find good replacements by X date? I dunno. I am also sad at the lack of organic flour subs out there. I try really hard to feed the kids organically and that would go out anything snack like

Thanks again!

It's a tough process to weigh out all those things. One thing I really noticed for my son is that once we got all his trigger foods out, he ate WAY better. It may be that eating gives your son low level GI symptoms or something, which puts him off food, without him feeling bad enough to recognize it or tell you.

There are organic GF flours out there, here's one farm I've ordered from http://www.purcellmountainfarms.com/Flours.htm. There may be others local to you. You can also get a flour mill and grind your own, it's sometimes easier to find GF organic grains.

[balancedmama]

I really think you should take your child off of gluten. By the time you see growth or malabsorption issues - it is so late in the process. There can be damage done that is irreversible. I agree too that taking him off of the main source of inflammation might make his eating so much better. I went off gluten myself a couple of months ago, and trust me - it was a last resort. I can't believe how much better my gut feels. I didn't really realize what I was living with until I took gluten out.

[dannic]

Hugs, it's tough! But so worth it! I took dd off gluten and dairy when she was 2 and the healing has been huge! (She's 5 now) Bock's Healing the New Childhood Epidemics is a great book with lots of real life stories (and also highly motivating, if that's needed). One of my fave rec's

[scsigrl]

Well these are the things I need to figure out how to make GF and preferably organic:

Waffels
Pancakes
Chicken nuggets
Bread
Snacks
Some cereal

If i can get these things in order, I think we might be able to do this. Also, do I really need to get all new kitchen equipment? I have see that mentioned too.

[chellebee]

If you have a Trader Joe's nearby, they have a GF waffle/pancake mix. Ian's has GF chicken nuggets I believe--but your kiddo would have to be OK on corn for that one. HTH

[scsigrl]

Good to know! Is it organic by chance? I know I will have to feed him and something non organic is better than nothing We can't do corn so that doesn't work.

Thanks! It's a good start!

[mamafish9]

Originally Posted by scsigrl

Well these are the things I need to figure out how to make GF and preferably organic:

Waffels
Pancakes
Chicken nuggets
Bread
Snacks
Some cereal

If i can get these things in order, I think we might be able to do this. Also, do I really need to get all new kitchen equipment? I have see that mentioned too.

There's an awesome recipes thread in the resources sticky at the top of this forum. And kathysrecipebox.com (she's a mom in this forum) has awesome allergen free everything recipes.

For waffles & pancakes, I use blender batter waffles. You can sub in safe milk (add in a little water kefir or vinegar to help with the fermenting), any grains, and flax egg sub, or just leave that out. They're very versatile. My fave was using millet, buckwheat, and GF oats as my grains. Be warned, it doesn't smell great in the morning after sitting in the blender all night, but they taste great.

Bread, this was my fave (and this is a great blog, the author is celiac and off a bunch of other stuff too, including dairy & eggs).

Chicken nuggets, I used to dredge chicken in three layers - first a safe flour, then a safe milk, then a mix of 1/2 millet flour, 1/2 crushed up chips (safe potato chips, or when we couldn't do potato, I used cassava). Totally yummy, crunchy, freeze well.

[scsigrl]

Thanks Mamafish9! I was just looking at kathysrecipebox!

I have done chicken strips before but DS hated them. I think the texture of the chicken is what he didn't like. I was thinking of boiling the chicken and running it through a food mill and then using something (egg sub?) as a binder and rolling it into "nugget" shape and dredge. Anyone try anything like this before?

I think I have a plan. Need to get DH on board with me. If I have 3-4 months to try and find replacements I would be willing to try GF and see what his levels go to over a year.

Anyone make GF hard pretzels or crackers?

Also, I know that if DS is GF I need to be sure to have GF stuff for DD too (she's only 18 months old and won't get the "Pick it up if you drop food" thing. Should i have her tested now do you think? Also, have any of you found a nutritionist helpful? Wold a peds nutritionist or a celiacs nutritionist be a better fit?

And Mamafish9, I love reading our sig line. Every time I read it is truly inspires me! I see it a lot trolling the allergy board and it is a great reminder

[mamafish9]

Originally Posted by scsigrl

Thanks Mamafish9! I was just looking at kathysrecipebox!

I have done chicken strips before but DS hated them. I think the texture of the chicken is what he didn't like. I was thinking of boiling the chicken and running it through a food mill and then using something (egg sub?) as a binder and rolling it into "nugget" shape and dredge. Anyone try anything like this before?

I think I have a plan. Need to get DH on board with me. If I have 3-4 months to try and find replacements I would be willing to try GF and see what his levels go to over a year.

Anyone make GF hard pretzels or crackers?

Also, I know that if DS is GF I need to be sure to have GF stuff for DD too (she's only 18 months old and won't get the "Pick it up if you drop food" thing. Should i have her tested now do you think? Also, have any of you found a nutritionist helpful? Wold a peds nutritionist or a celiacs nutritionist be a better fit?

And Mamafish9, I love reading our sig line. Every time I read it is truly inspires me! I see it a lot trolling the allergy board and it is a great reminder

TY - it helps remind me too .

For chicken nuggets, I actually use ground chicken (storebought, in my case) - I just mix in a few spices. It sticks to itself pretty well!

One thing I would suggest is to migrate slowly - introduce a few of the subs, find a chicken nugget recipe that works, etc. That will make it less stressful for all of you. You already cook free of a lot of allergens, so I bet this isn't as huge a leap as you think!

Kathy is working on a hard pretzel, I think (ask her in chat, maybe, not sure if it ever succeeded).

[scsigrl]

Yes, slowly is what I am thinking too. I do want to have a date though to have him off it by for testing purposes Thanks for all your help! I am feeling my time here will be up there again as it was when we first found out about his allergies!