This is a little question without a simple answer. With stroke being down over all but up in the age group of 18-54, causes of stroke vary greatly. We know that strokes can happen when the blood supply to the brain is reduced (Ischemic Stroke) or interrupted (Hemorrhagic Stroke). This deprives the brain of oxygen and nutrients leaving brain cells dead, within minutes. Some people have what is called a TIA/ Transient Ischemic Attack, or mini stroke, which tends to be a very short temporary blockage that resolves itself and doesn't leave permanent brain damage. TIA's can be a precursor to a full on brain attack and should be treated seriously. BUT why does this happen is the BIG question.
Here are some reason known to cause stroke. It is not as if these are steadfast, sure-fire reasons for a stroke, but they can increase a person's likelihood. Keep in mind, some of these issues can be changed and some may not.
Now that you have a clearer picture of the causes of stroke, come back next time as I teach how to recognize a stroke.
How do you know if you have an issue with gluten if you have any of the other diseases or complications?
One thing people do is a 21 day elimination diet. To do this, you need to eliminate wheat, rye, barley and I also suggest malt and oats from your diet for 14 days. At about 1 week, you are liable to feel like crap as the body detoxes. Then between, day 7 and 14, you are on the upswing. Then you begin to eat gluten items again. For a week moving toward 21 days, you will know how you are affected by gluten. Now oats may not be an gluten item but they are usually contaminated by wheat production so I throw them in. I eat some “certified gluten free oats” from Trader Joe's after being diagnosed and I was in bed for 3 days.
Let’s talk tests:
People with Celiac Disease who eat gluten have higher than normal levels of certain antibodies in their blood. These antibodies are produced by the immune system because it views gluten as a threat. You must be on a gluten-containing diet for antibody (blood) testing to be accurate. So if you go gluten free, feel better off gluten and then want to get blood tested, they are going to tell you to eat gluten for several week to raise the antibodies to get a more accurate result. Sounds daunting right? Keep eating something that you realized is making you not feel so go.
If you still believe you have issues after testing negative or with a positive test, the gold standard is a biopsy of the small intestine which is the only way to absolutely diagnose Celiac Disease.
There are other antibody tests available to double-check for potential false positives or false negatives.
Another such tests are:
2. Total serum IgA: This test is used to check for IgA deficiency, a condition associated with Celiac Disease that can cause a false negative tTG-IgA. If you are IgA deficient, your doctor can order a DGP or tTG-IgG test.
3. Deaminated gliadin peptide (DGP IgA and IgG): This test can be used to further screen for Celiac Disease in individuals with IgA deficiency or people who test negative for tTg antibodies.