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Not To Jump The Gun Or Anything But Day 4 And Jeez..


asickdaddy

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asickdaddy Explorer

I am slightly shocked

Maybe placebo, but at this point who cares.

What I have noticed, it may sound extreme but to be honest it is more subtle that it sounds but..

I am breathing better, not great but not like it was.

I have ketarosis pilaris or a million red bumps all over my arms and legs, these have faded quite a bit

I have these little red sores on my shoulders and arms, maybe 5 in total and these seem to be healing meanwhile they have been there for 6 months

I am actually getting tired and falling asleep normally rather than the extreme insomnia

My acid reflux has improved 75% and I have not needed any antacids

My hoarse throat, still pretty bad, actually sounds terrible but I did have a moment or two where I sounded clear.. just a brief moment.

Lastly and best of all my stomach pain has all but virtually left me a lone. I had a brief hour or two with it yesterday and moments of it today but for the most part it is giving me a break. This has led to a great improvement in mood and function. I have actually achieved many many things in the last few days and been a more involved father and husband with a better attitude.

Now I only quit 4 days ago. I have been in control of my food so no CC that I can dream of. I have not cheated. I have quit dairy and gluten so I am not sure which one is the culprit. I have had some serious cravings and it was challenging on mothers day to not order at the restaurant, I actually bought my own chicken at the store and ate that in the car, lol. I did get a fruit smoothie, that was all fruit, orange juice and honey.

I am quite surprised actually and keeping my fingers crossed. I really have something happening to me with dairy and gluten, what my title or whatever is I don't know? How long this will continue I do not know? If everyday was like today I would actually be a much more productive human being and that is a good thing.


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mushroom Proficient

Long may it last :D

Jestgar Rising Star

happens quick, don't it. :)

ravenwoodglass Mentor

:):):):):)

Yes you can improve that quickly. I have literally never had another migraine since the day I went gluten free, except a couple times early on when I got glutened. My tummy issues also stopped really fast and after having D day and night for 15 years that was a real pleasent change.

I hope you continue to improve. After you have been feeling better for a couple months then you can try adding dairy back in. Many of us can add it in after we have fully healed.

atb913 Newbie

I had been off gluten for about 3 days when I noticed I could see things more clearly. Like the film in my eyes disappeared.

I've only been gluten-free for a week and a half but I'm NEVER going back!

blank Newbie

Oh wow! I didn't know what "Keratosis pilaris" was until i read it in your post, then i googled it. I've had this for as long as i can remember. Gluten causes it?

i didn't even know there was a name to it, i just figured i didn't scrub those parts of my body hard enough.

wow, im suspecting i have some food allergies as well (headaches/migraines/brain fog) etc are my biggest concerns though.

wow! thanks for sharing info.

edit:

here is a picture of one of my legs. not very good (its dark here) but is this ketarosis pilaris?

This is one of my legs. i know it looks bad and nasty. I try to scrub and scrub my body in the shower but these never go away

leg.webp ?

asickdaddy Explorer

Yep that looks like the bumps I have all over my biceps and legs. It seems to get deeper in red and almost infected looking as I ingest more gluten. I am now a week off and they look mildly faded. I do not think they will ever go away, but probably improve greatly.

I also get larger open red sores, generally in the same spot on my shoulders. I have about 5 of them, and they are so bad that when they do heal they are scars. They seem to completely close up and heal to a scar when I quit dairy and gluten. When I return to gluten and dairy, it takes time but usually a few weeks back into it and these wounds reappear.


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Cypressmyst Explorer

No placebo Darlin' just a life free of ingesting poison anymore. :) Welcome to the first 4 days of your beautiful life. ;) And when you are at a good place and you notice even more things clear up please do tell others. Gluten Intolerance effects everyone in my estimation.

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    • Aretaeus Cappadocia
      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
    • Wheatwacked
      Some backup to my statement about gluten and milk. Some background.  When my son was born in 1976 he was colicky from the beginning.  When he transitioned to formula it got really bad.  That's when we found the only pediactric gastroenterologist (in a population of 6 million that dealt with Celiac Disease (and he only had 14 patients with celiac disease), who dianosed by biopsy and started him on Nutramegen.  Recovery was quick. The portion of gluten that passes through to breastmilk is called gliadin. It is the component of gluten that causes celiac disease or gluten intolerance. What are the Effects of Gluten in Breastmilk? Gliaden, a component of gluten which is typically responsible for the intestinal reaction of gluten, DOES pass through breast milk.  This is because gliaden (as one of many food proteins) passes through the lining of your small intestine into your blood. Can gluten transmit through breast milk?  
    • trents
      I don't know of a connection. Lots of people who don't have celiac disease/gluten issues get shingles.
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