Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Other Intolerances "going Away" After Being Gluten-free For Awhile


emcmaster

Recommended Posts

emcmaster Collaborator

Does anyone have any experience with this?

About 2 years ago, I went on the "IBS diet" (because I was wrongly diagnosed as IBS at that time) which cut out most fat and all dairy. I felt a LOT better without eating those things. When I went gluten-free, I hypothesized that it might have been gluten all along and so I tried eating gluten-free dairy and fat, but I was still intolerant.

Now that I've been gluten-free for 7 months, I seem to be able to eat dairy and high fat foods without lots of problems. I've only tried it twice now, and I'm very, very excited about the possibility of being able to eat those again - fat is really the biggest problem as most gluten-free foods are too high fat for me to eat.

Should I try eating it only every once in a while or do you think it would be safe to start eating it a couple times a week again? I surely don't want to eat it too often and somehow mess my good luck up.

Suggestions would be appreciated!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Ursa Major Collaborator

Elizabeth, a very low fat diet is very unhealthy over the long run, as every cell in your body needs fat to function. The reason you couldn't tolerate it for a while was, that your intestines couldn't absorb it, and so it messed up your system. The problem with dairy was, that the tips of your villi (which were non-existent for a while) produce the enzyme lactase, that allows you to digest dairy.

Now that you're healing, you might be able to digest fat and dairy again. It looks like you're able to eat them now. Start with small amounts, and see how much you can tolerate.

Just make sure you eat the 'good' fats. Saturated fats are NOT bad for you, and in fact are needed. It is not healthy to only eat vegetable oils. DO avoid all trans-fats (partially hydrogenated oils) and hydrogenated fats. They're truly deadly in the long run.

Meaning, that margarine is to be avoided, but that butter is a healthy fat.

emcmaster Collaborator

Thank you, Ursula! I agree that a low-fat diet is not healthy - it just seemed better than the alternative of feeling miserable all the time! I'm SO glad that I can tolerate it now, and I'm keeping my fingers crossed that it continues!

Ursa Major Collaborator

Yes, I agree that you didn't have a choice for a while, because it made you sick. And you likely didn't digest it anyway. As I said, just slowly increase your fat intake, so you don't 'shock' your body with it all of a sudden! I am glad you're healing, that means you're doing well on the gluten-free diet.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,670
    • Most Online (within 30 mins)
      7,748

    CDR40
    Newest Member
    CDR40
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.