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For All Of The Ones Waiting For Recovery :)

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How long it's going to take to get better has been up a lot lately, so I pricked my ears when I came across this just now : "I’ve increased the [follow-up] biopsy interval from one to two years because only 40% of people had complete recovery after 12 months gluten-free." This was in an article on the site, by William Dickey, a gastroenterologist at Altnagelvin Hospital, Londonderry, Northern Ireland, with over 400 celiac patients attending his clinics. :)



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Thanks for posting this. Too many on this forum have been lead to believe that the healing process is fairly immediate. It most definitely is not. Perhaps an authoritative statement like this will insert a little reality here. I was given this two year figure as a minimum. Claire


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that is really depressing :(

I have gone to gluten-free restaurants and I have gotten glutend from them. I was only dx about a little over a year ago and the last three times that I have been to PF Changs I have been contaminated. I am very sensitive to gluten and I can tell with in 1/2 an hour if I have eaten the wrong thing. I am so careful and I really enjoy going out to eat, and that is why I go to gluten-free restaurtants, but I cant rely on anything.

Thank you for the information I really appericate it :)

Amanda NY


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    • Person above me is correct. You need a skin biopsy, and it must be performed correctly. I never had a positive blood test but my biopsy came up positive for DH. Going gluten-free for a month usually won't  clear up DH. It commonly takes ~6 months, and this only on a very strict gluten-free diet. Any exposure to even small amounts of gluten (through cross-contamination, etc) can lead to flareups.     
    • Has your derm ever done a dh biopsy? BTW, it's not taken ON a lesion, it's taken on clear skin adjacent to a fresh lesion. I bet your derm doesn't know that. I bet if you ask for a dh biopsy he will take it right on top of a lesion. Ditch him & get a derm who knows about celiac & dh & how to properly take a biopsy for it. The antibodies can stay under the skin for years. The derm is wrong.  Please describe how the rash acts & what it feels like.
    • Yes, there are other grains that have gluten but they don't have the TYPE of gluten that affects celiacs. Celaics can not have the gluten in wheat, barley, & rye. Corn has gluten but it is not the kind of gluten we react to. I actually use corn gluten in my garden as it prevents weed seeds from sprouting. LOL! Hey, it works great! Read these: Gluten is the name for the protein in grains. All grains contain protein that is theoretically gluten but people with celiac disease and most other gluten allergies only react to the form of gluten found in wheat (including spelt, kamut, triticale and all varieties of wheat), barley, and rye. From:   I've run across another gluten urban legend that needs to be dispelled: the idea that people with celiac disease and non-celiac gluten sensitivity actually react to gluten in all grains, not just wheat, barley, rye and sometimes oats. This just isn't true, despite what you might have heard or read. People who react to the gluten protein found in wheat, barley and rye don't automatically need to avoid rice, corn, millet, sorghum and other grains. From:   There are some unsavory sites out there in internet land that will tell you celiacs cross react to all grains. They generally have something to sell, a book, a video, some vitamins or other things. They use scare tactics to sell what they are selling. These claims simply are not true. If they were, then all the people on this site who have gotten well while not eating wheat, barley & rye but continuing to eat rice, quinoa, corn & so forth would not have gotten well; they would be dead by now & there would be no "old timers" on this site because they would have eventually died from eating grains other than wheat, barley & rye. Celiacs can develop sensitivities to other foods, even foods like cabbage or lettuce or potatoes or even rice or maybe only brown rice but that does not mean they are reacting b/c of gluten in those things. You may be doing great since eliminating rice from your diet and that is wonderful that you figured out that it affects you but that does not mean the rice contains the kind of protein that celiacs can not tolerate.  
    • So, I've had a skin condition for years which looks like DH but blood tests for it come back normal.  High doses of steroids or of immuno-suppressants work well to clear my skin, but as soon as they are reduced the inflammation returns.  I tried a gluten free diet for a month, during which my skin seemed to set on fire even more.  My dermatologist says if my problem was DH then I would have had a positive result from going gluten free for four weeks, although information on the internet suggests it takes at least 6 months.  Does anyone have some experience of something like this?  Do I believe my dermatologist or the internet???
    • Working a modifying a recipe to be both Vegan and Grain free. I am a bit low on funds right now and can not test it. Feed back is welcome and if you do it perhaps  get me a grams breakdown for duplication. 1 cup almond flour
      ½ cup unsweetened shredded coconut
      1 teaspoons cinnamon
      1 teaspoons apple pie spice
      1 teaspoon baking soda
      ½ teaspoon salt
      ¾ cup unsweetened applesauce
      ½ cup almond butter
      ½ cup Maple/Agave
      2 Tablespoons soft coconut oil
      2 Tablespoons Ground Flax Seed combined with 5 table spoons water whisked and set aside
      1 medium apple, diced small (about 1¼ cups)
      1 cup chopped pecans
      ¼ cup flax seeds

      Preheat oven to 350° F and grease a 9 x 13 inch baking pan.
      In a mixing bowl, whisk together the almond flour, coconut, cinnamon, baking soda, and salt.
      Add the applesauce, almond butter, honey, coconut oil, and ground flax mixture. Beat with a mixer until everything is incorporated.
      Stir in the diced apple, pecans, and flax seeds.
      Spread the batter in the prepared pan and bake for 25min
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