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

How Long Does It Take To Heal?


GluFREEthatsME

Recommended Posts

GluFREEthatsME Newbie

Hey all,

I've been gluten free for a month now. I've been overweight for quite some time and have heard that people with gluten intolerance are usually underweight. That's a little confusing for me, but I have lost 12 pounds in a month. I'm eating very healthily - 80% organic fruits and veggies, gluten free, dairy free, soy free, low salt, sugar free (except some cane, honey, real maple syrup as sweeteners), no crappy processed foods.

Anyway - I had been suffering for quite some time (stomach pain, digestive problems, acid reflux, etc.) All of that has just about melted away, but wondering how long it REALLY takes to heal. I was diagnosed with CFS/FM in 2003, and suffer a LOT of pain, daily. I'm hoping that this may eventually dissipate, but as yet, I don't feel any better in that department.

Just wondering if there are others like me out there who have actually reversed FM pain through gluten (and other) free diets.

Glad to have found this group and thanks for listening :)


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



Celiac.com Sponsor (A8-M):



Wolicki Enthusiast

Time to heal is different for everyone. I, too, had chronic pain. Pleurisy, joint pain, muscle pain, daily for 10 years. Most of the pains went away within a month. I still have occasional joint pain, but it seems to be related to specific foods. I have been gluten free for 7 months. I still have a ways to go with healing intesinal damage, but it is so much better than it was. As long as you stick to the diet, you will continue to improve. My rheumatologist is amazed at the difference. My pain was so bad I was taking prednisone at least 3 times a month! Haven't had any steroids at all since going gluten free.

luvs2eat Collaborator

I don't have FM pain, or any pain really. My symptoms were/are all digestive. I can tell you that it took the better part of a YEAR (as I realized I was making a lot of mistakes) before I decided my bowels had returned to "normal."

sandsurfgirl Collaborator

Unfortunately for some of us celiac causes us to gain weight instead of lose it. Your body is malnourished so it slows your metabolism and hangs on for dear life to every single calorie you eat. Also it will raise your appetite so you take in too many calories to compensate for the lack of nutrition.

It's a myth that cost me 7 years of my life in illness and 2 horrific pregnancies because a GI doc told me my weight gain assured him that there was no way I could have celiac disease.

GluFREEthatsME Newbie

Thanks for your responses! OMG - I believe I may have had this all of my life! Unfortunately, I guess it CAN go undetected, depending on the severity of the symptoms. Honestly, this is the first time I am eating food that I don't get a stomach ache from. How did I get used to those stomach aches to the point where I thought they were normal after eating. If I were nauseous, I might have suspecting something, but a burning sensation and some discomfort was just annoying.

I didn't know the difference, until I cut out ALL gluten. Wow - now I know what it feels like to eat and not have that discomfort. Man - I feel pretty stupid, but I wonder how many people go through this and not realize.

Thanks Sandsurfgirl - I'm glad to hear that the weight thing is not necessarily a given. You had horrific pregnancies and I couldn't get pregnant at ALL, and had an early menopause at 41. I recently read that Celiac can cause infertility and early menopause. NOW YA TELL ME! I'm kinda angry that doctors still don't realize the kind of damage this can cause and make sure their patients are thoroughly tested for this if there are signs of any digestive problems!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,692
    • Most Online (within 30 mins)
      7,748

    Linda M Rush
    Newest Member
    Linda M Rush
    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

    • Gigi2025
      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
    • 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.
×
×
  • 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.