Gluten Tests

[Pozzo]

Doctors suspect I have IBS, and also have gluten sensitivity resulting from that or celiac disease. I've been told to do EMA IgA and tTG IgA. Is there anything I should know before I do these costly tests (In Kolkata,WB,India).

[LazyMoose]

Just to clairify, digestive Candida is just one type of yeast, there are other fungi, and bacterial overgrowth that are just as common in the digestive tract. Often, means of eradicating them is the same. these can lead to "leaky gut " in some people also causing fatigue and other symptoms. Regular MD's will not follow this thought, the holistic type Drs will.

[LazyMoose]

One more angle to look at this IF blood tests are negative for celiac and its thought that you just have gluten sensitivity and NOT actual celiac.

You might need to look one step further as in the reason for gluten sensitivity. "Gluten sensitivity" has been a buzz word for about 10 years now while part of the problem that did not get much exposure is about to. Many people that have issues with gluten really have some kind of digestive yeast infection or "candida". Grains and sugar feed yeast. In that case the problem is not gluten, but the yeast in your digestive tract that needs to be controlled.

Digestive Candida will cause IBS, GERD, Acid relux, bloating, all of that.

So, if your not a celiac, yeast should be looked at. There are labs that test for this, Genova Diagnostics in USA is only one, but it says your in India.

[TheLightSeeker]

Do an elimination test, avoiding anything with gluten (see list posted by gymdandee or search for a list) for several weeks, even if you might be feeling better within days!
The effects of gluten are often delayed, very long lasting and may not be
just within the digestive and G/I system. Gluten can affect any part of the body.
You may also do Dr. Coca's Pulse test, which is indicative-not diagnostic-
of any reaction (sensitivity, intolerance,allergy) to any substance the body considers offensive. This would also indicate delayed or hidden effects,
otherwise very difficult to connect to the offensive substance.
It is a free download.

The golden standard in testing for gluten is Cyrex Labs in the U.S,
to my opinion.
FYI also look into Gliadin test (urine), by Cyrex Labs. It is vert informative.
They test 12 forms-not just the alpha ordered by most doctors- of gliadins regarding gluten intolerance (not necessarily just digestive as I mentioned above).Now they can  test as well which parts of the body are affected.
Look also into cross-reactivity regarding other food groups with similar molecular structures. Dairy is commonly suspect.

Double-blind research studies have shown that labs do not always demonstrate good reproducibility in IgG food testing.

If I were you,I would not bother with the EMA IgA and tTG IgA you mention , but again this is just my own educated opinion.

I hope this helps, but please note that this is not intended as a substitute for medical advice.

Best wishes.
Niko

[Paxiled]

Many experts who focus on natural medicine don't believe ciliac disease is what's it's reported to be, but is instead an autoimmune problem often caused by or exacerbated by eating too much wheat.  This is backed up by the fact that there's little historical record of this disease and by the fact that many so-called ciliac sufferers eat gluten without any problem as long as it isn't from wheat.  I don't know where truth lies in this, but I'm always suspicious when a food long eaten in many grains suddenly becomes a disease.

[gymdandee]

I suggest you listen to what your doctor recommends for tests!

http://drhyman.com/blog/2010/09/16/5-simple-steps-to-cure-ibs-without-drugs/?utm_source=WhatCounts%20Publicaster%20Edition&utm_medium=email&utm_campaign=drhyman%20newsletter%20%2398&utm_content=5%20Simple%20Steps%20to%20Cure%20IBS%20Without%20Drugs

One in 133 Americans has celiac disease - if you are one of them, you should be following a gluten-free diet for life. Even a small amount of gluten can cause problems and result in damage to the small intestine. The good news is that following a gluten-free diet can greatly improve and may even completely resolve symptoms, heal existing intestinal damage and prevent further problems. You can go gluten-free by avoiding all foods containing wheat, oats, barley and rye. Also read labels carefully - gluten can turn up in cold cuts, soups, candies and soy sauce. Be aware of ingredients such as starch, modified food starch, hydrolyzed vegetable protein (HVP), hydrolyzed plant protein (HPP), texturized vegetable protein (TVP), binders, fillers, excipients, extenders, malt and natural flavorings, all of which may indicate the presence of gluten. The Celiac Disease Foundation (www.celiac.org) and the Celiac Sprue Association (www.csaceliacs.org) are good sources for more information on gluten-free foods.
Source: Dr. Weil