This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
Welcome to the forum of stupid people with gluten. Many, if not most, people have had false starts with gluten. It is complicated and hard for the combined efforts of docs and patients to unravel its confusing symptoms and all the associated disorders.
I am 53 yrs old and my testosterone and DHEA levels have probably dropped (having them tested now), demostrated by loss of libido and impotence. Aftr a few when I get my diet to work, its recovers. I have had health issues for around 20 years, and after dealing quite efectively with dust mite allergy, food issues became prominent around 4 years ago. I suspect my health issues of 20 years link back to gluten as the rot cause. Given your age you should recover faster and more completely that someone of my age.
I dont have asthma but do have strong allergic reactions to house dust mite - these are often implicated as causes or triggers for asthma. My reaction to dust mite is very flu like, high fever and knocked-down-by-bus feeling for a day or two, followed by stuffed up sinus, pst nasal drip etc for a few weeks. I also have a generally weak immune system, cold urticaria (skin hives from exposure to cold), skin issues. The dust issues I have known about for the past 15 years (after reacting to them for around 25 when in suitable environments). Gluten and other food issues for the past 3 years.
My hives reaction to cold is hugely reduced when I get my diet right, but I have yet to do the tests required to test my reaction to dust mite ince going glutenfree (still keep the house relatively mite free). My assumption is that the gluten undermines many systems (my gut problems are relatively recent) and causes reactivity to many other things, possibly things like dust mite allergy, pollens etc with all its different manifestations like asthma. There is evidence linking gluten to cold urticaria, and since it definitley already directly causes issues with mucous membranes, skin etc. ONce I have stabilised my gluten and weeded out some of the other foods that are an issue (soy, lactose, occasional candida and fructose), I will test dust mite to be sure, but my money is on gluten being the root cause of most issues for me. Age certainlys play a factor, and at 53, I am less likely to recover all lost ground than if I had picked it up at 33.
My experience with weight gain/loss has led me to conclude the following is applicable to me. I have been losing/gaining weight for the past 20 years (am 53 yr old male now), was 180lbs and down to 154lbs at lowest, currently 160lbs. I have been aware of food intolerances since 2007, knowledge of gluten intolerance since mid 2008, but many accidental glutening in diet (contaminated grains etc), so my overall gluten free diet is patchy.
For me to gain weight I need the following in place
Eating gluten free and a few other foods that are not good for me
I lost around 10-15kg over a number of years prior celiac diagnosis (5kg in the last 6 months, so am concerned about recovering the weight. Its taken me a while to get a couple fo kg back, probabaly because I have made a number of mistakes on the way with cross contanimation, reactions to other foods. However managing how and when you eat diet is a conscious effort over and above the process of working out just what you can eat. For snacking I go with fruit, boiled potatoes, hard boiled eggs, gluten-free breads. Easy to prepare, carry, consume and are good for you.
For lunch and dinner, I cook and freeze for the week. Mince with variety of veg, slow cooked, and a slow cook of lamb shanks also with veg. I freeze these with brown rice and thaw them out for lunch (mostyly), sometimes will cook dinner fresh. This way I spend the time making 10 meals that I would have spent making a single meal. Even if I cook fresh, I up the quantity and freeze a couple more. I use wide variety of veg, reds, greens, spuds, etc.
Once you are certain of what foods you are OK, I belive you have to make a conscious effort to avoid meals becoming either unnutritious or onerous.
Candida can be hidden and result due to damage caused by gluten, as its an opportunistic fungus. However not sure how much diagnostics you have been through, aside from the spit test, for candida or other related gut issues. I suggest you need to get at least a couple of medical opinions. Some non invasive tests done, perhaps an alternative view, a good iridologist maybe. You could also try and treat the candida (if you are sure it exists) with some natural antifungals like coconut oil or pau d'arco, and cut all sugars (including fruit) from your diet. Candida treatment causes a specific die back reaction - herxhiemer - quite quickly which helps the diagnosis, and if you use natural products you have less risk of any side effects.
My understanding of Celiac is that the damage to the gut wall means that proteins from other foods and other ? can pass into the body and be seen as invading pathogens. Usually foods are broken down and absorbed before they pass through the gut wall, and so do not appear as invaders by the immune system. This adds stress to all the systems, alows opportunistic things like candida to take hold, and also means that the body does not get enough nutrients required for a healthy immune system. The organs get stressed, like the liver whose role is to break down the toxins. The net result is that there is a tendency to get a systemic breakdown, our immune systems are less effective, so we are more susceptible to illness, and gluten appears to be a fundamental culprit behind this. Other food intolerances like lactose, soy etc often appear to be made better by fixing gluten issues. I also suffer from allergies to dust mite and cold water urticaria (hives), and it appears these are linked to the damage caused by gluten. Unravelling the cause and effect chain is not easy but it seems like a very sure bet if you can succesfully get gluten out of your diet, over time (6 months to 5 years), overall health should improve. As you get older the longer it takes to recover. It is critical to be disciplined with gluten and other foods for at least 6 months - 1 year, gluten avoidance needs to be lifelong, other foods might be tolerated after time. I have been working through this for around 3 years, and made numerous mistakes and assumptions by being over confident, ignorant or ill disciplined, yet I have have had moments of excellent health that give me hope I will get on top of this. Forums like this where we exchange experiences are invaluable.
I have/had anxiety with my celiac. Research indicates that it is a known symptom. I would imagine that being unwell makes someone anxious and there is supposed to be some direct pathology on the neuro systems. Be positive, at least you have identified a culpprit for the way you feel, it takes time to address and you must always be vigilant. Your systems will normalise in time (I am gluten-free for 2 years and anxiety has dropped in most situations), do not be comlpacent with diet or the possibility that you react to other foods. Exercise has helped me as wel as meditation to improve my general mood but the biggest boost is knowing that I am dealing with and being able to address it. Good luck with it, you are on the way up.
Since we produce an antibody to gluten that damages the small intestine, by definition other foods will not get properly broken down, and will pass out of digestive syetem in a form that our immune system could consider an attacking antigen. Soy is in the top half dozen foods considered to cause problems (along with lactose, wheat, fructose, yeast. This means that from a purely logical view you can expect that soy and gluten intolerance will appear together in people. I have no idea what the statistics are but suspect (as with much of food intolerance) there is insufficient data and research to come up with the numbers. There is a lot of independent research on soy and it appears to have quite a few negatives. I react both to soy and gluten, also lactose, cashew nuts, sugar, and I am assuming that once the gluten damage is under control, I should be better with the others, except soy. It appears that soy can be a problem by itself.
As regards your mothers views on the reality of the illness, you have my sympathy. My mother is in denial, simply because admitting that I have a chronic condition means its possible she did (or did not do) something that could have avoided my condition. Even when I tested positive for the gluten 'genes', she insisted I had not inherited them from her. At this stage it serves no purpose for my mother to carry the guilt of my illness, however it is frustrating not to be acknowledged.
I agree with Mushrooms comments, it is well known risk that you need to cycle the foods you eat, as I have learnt to my cost. I would add that sugar is also a problem food and its quite easy and comon to get a craving for sweet stuff when you remove foods from your diet. Candida also feeds on sugars and fructose is a problem of itself, so be careful you do not end up with no soy, no wheat, no corn etc but because your body is looking for sweetnes you end up creating a sensitivity to sugar, with implications for your pancreas.
This is tricky to answer if you do not have a confirmed diagnosis of celiac disease, and how much you know how it works, however this is my perspective. Celiac disease damages the small intestine, making absorption of other foods a possible complication. If your gut wall has been damaged by gluten, its possible that candida can get a foothold and possible future reactions to other problematic foods , like sugars, yeast, milk, corn etc. There are plenty of substitute products to give you the required carbs etc
I began by getting rid of Candida, getting better and then having to start all over again with gluten. I now understand the process to work roughly like this. Gluten damages the lining of the small intestine making it permeable to other proteins. This general ill health in the gut makes it a good place for an opportunistic fungus like candida. Of course candida can arise in non celiacs but it apears quite common in celiacs due to opportunity to colonise a damaged gut. Likewise, intolerances to other foods like lactose, soy, corn etc can also arise due to the gut damage. My challenge has been twofold. Finding and eliminating a progression of intolerances, and also mkaig some poor decisions by eating too much of some other foods and my damaged gut and immune system developing intolerances to these - sugar, soy, cashew nuts and possibly corn/mightshades.
I guess what is puzzling and concerning me is the apparent progression of my food intolerances despite the fact I have been gluten free for 2 years and am presumably healing in some ways. While I have foolish with some other foods and not observing enough rotation in and out of my diet, I was expecting greater tolerance of other suspect foods (soy, sugar, yeast, lactose etc)after this amount of time. I have taken out nightshades fopr the past 2 weeks and although my stool did change I am not feeling that much better and I am considering taking out corn. I suspect this is due to eating cron meal for breakfast most mornings, adding it to my bread, and presumably getting in many othe places as a substitute to wheat. I have read that 2-3 weeks off nightshades should be enough as an elimination. Over the past 3 years (I first took out yeast and sugars to great improvement in health), I have fluctuated between good health and not so good. I have also ended up off lactose, soy, cashew and almonds, most sugars (inc fruits with fructose) and now possibly nightshades and/or corn.
How was your experience as you also appear to have progressed from gluten to various others? Was this just a case of finding foods that you had long standing issues with or was it something that evolved through the healing from being gluten free and perhaps not managing your diet well enough.
Thanks Mushroom, so how do you tell which foods you are genetically intolerant to (like gluten) and those you are not? From my reading, I am assuming that lactose, sugars, candida, nightshades are all temporary, but not sure about soy,
I appear to be gluten intolerant and since removing it from my diet around 2 years ago, I appear to react to other foods as well. In removing gluten I have inadvertantly overdone other foods which appears to have created issues, so now sugars, soy, lactose and posibly nightshades cause problems. I have periods of several months of wellness followed by a few weeks of low energy, flu type symptoms etc. As some of my issues are also gut related I use my stools as an unplesant barometer to what affects me. I have been off nightshades for 2 weeks now and my gut appears better but energy levels are still quie low, skin (always reactive) does appear a bit better, bu overall I was expectinga better reaction after 2 weeks out if nightshades were indeed to problem. Does anyone else have any experience of how long it took to respond to removing nightshades and what the sequence of symptoms are? I would expect gut is first responder followed by energy levels and finally skin. When removing other foods my responses were quicker (except gluten which took quite a few weeks)
There appear to be strong links between celiac and hives, although there is often a trigger for the hives. I react to old, this is known as cold urticaria. It has improved significantly since I went gluten-free, however the older one is (I am 52) the longer it takes to resolve itself. If you only get hives on your legs, is it possible you are being exposed to something, socks, cold etc that might be a trigger? Either way getting off gluten is it s own reward, and hives should improve of resolve, but it would be good to find the tigger.