Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!

Problems With Gluten And Other Foods, Too


grey3098

Recommended Posts

grey3098 Newbie

Hello,

I am in day 33 or so of an allergy elimination diet. Anyhow, I have figured out several problems and for now I'll skip those. My big problem now is that I am sick of eating the tiny handful of things I *can* eat.

Has anyone on here discovered they have MANY food allergies/intolerances, and felt like they were down to having nothing to eat?

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



Bubba's Mom Enthusiast

So far.. I'm reacting to gluten, soy, milk, peanuts, MSG..and maybe something else? Soy and dairy are reallt tough for me. It's hard to even find supplements that are safe..and I need them.

I'm told that we may get some foods back once we heal? I hope so! I want chocolate back. :(

Link to comment
Share on other sites
bartfull Rising Star

Gluten, soy, corn, and I am not sure WHAT it is in other foods. The nutritionist I saw said that I'm reacting to pesticides on grocery store produce, and I think she's right - grocery store sweet potatoes make me really ill, but organic ones work just fine.

I've been doing this for nine months now, but I keep getting nailed whenever I try new foods so I'm sure that just as I start to heal, I'm setting myself back with these new foods.

I got sweet potatoes back and avocados too, as long as they're organic, but I lost white potatoes and ice cream. I'm left with no snacks at all. :(

I'm lucky that I can still do dairy, but even there I have to be careful - anything that is vitamin fortified (like the vitamin D added to milk) is carried on corn.

I'm hoping I'll heal and eventually be able to eat SOMETHING that tastes good. In the meantime I haven't found any vitamins that I can take (they ALL have hidden corn!) so it is good that I can do sweet potatoes and avocados because they are both packed with vitamins.

What I'm trying to do right now is look at food in a different way. It is something that relieves my hunger rather than something that tastes good. I fill my belly and move on, looking at eating as a necessity like sleep, but once I've eaten, I try not to think about food until I get hungry again.

Link to comment
Share on other sites
mommida Enthusiast

Had to go all top 8 allergens, along with gluten, and peas (which means we were unsure about other legumes and beans).

It is possible, and you can't eat just lettuce either. :)

Enjoy Life had a lot of products that helped. The craving place, Namaste had quite a few mixes that helped too. ;)

Link to comment
Share on other sites
GottaSki Mentor

Yes.

Although I do enjoy my meals - it is very frustrating to not being able to eat anything processed - I MISS salty snacks to most - especially when those around me are crunch, crunch, crunching....

It has gotten easier to stick to it as my health improves - somedays are fine - yet today is a pity party day - probably because I don't feel well and can't figure out if I ate something that caused it.

Link to comment
Share on other sites
grey3098 Newbie

Right now I am: gluten-free, CF, corn-free, egg-free, peanut and tree-nut free, and brown and white rice-free. Most legumes are out but processed soy seems alright so far. Am also in trouble with salicylates as I am allergic to aspirin. I react to all meat, and am allergic to shrimp. Also react to all food from the "mustard family" which kills a lot of veggies, and the veggies and fruits that are not out so far are out when you add in allergy to latex and the cross-reactivity that causes. Finally, I am trying to stay refined sugar-free and just go with maybe stevia or brown-sugar if I really need something for a recipe. No WONDER I have not felt well in decades!!!

I keep chasing around when I am trying to look for ANY kind of recipe that is not soup soup soup. Blech. If it has no rice it has corn. If it has no corn it is not gluten-free. gluten-free and CF? Then it has eggs.

Here is what I really want--something chewy and/or crunchy that is NOT a vegetable or fruit. I want a piece of bread or a bagel or something.

And I want something silky/fatty feeling.

Ant ideas? I will go look at that Namaste someone mentioned--not even sure what it is!

Link to comment
Share on other sites
dani nero Community Regular

Right now I am: gluten-free, CF, corn-free, egg-free, peanut and tree-nut free, and brown and white rice-free. Most legumes are out but processed soy seems alright so far. Am also in trouble with salicylates as I am allergic to aspirin. I react to all meat, and am allergic to shrimp. Also react to all food from the "mustard family" which kills a lot of veggies, and the veggies and fruits that are not out so far are out when you add in allergy to latex and the cross-reactivity that causes. Finally, I am trying to stay refined sugar-free and just go with maybe stevia or brown-sugar if I really need something for a recipe. No WONDER I have not felt well in decades!!!

I keep chasing around when I am trying to look for ANY kind of recipe that is not soup soup soup. Blech. If it has no rice it has corn. If it has no corn it is not gluten-free. gluten-free and CF? Then it has eggs.

Here is what I really want--something chewy and/or crunchy that is NOT a vegetable or fruit. I want a piece of bread or a bagel or something.

And I want something silky/fatty feeling.

Ant ideas? I will go look at that Namaste someone mentioned--not even sure what it is!

Can you do oats, yeast, and any type of lactose free milk (soy, almond, coconut or cow milk with extracted gluten)? If yes, then get an oat flour mix and a bread-maker. Lots of recipes with only these ingredients + oil, and it comes out very moist and soft. Doesn't even need reheating because it stays soft and in-tact. You can do so many things with oats if you don't react. Cookies, pies and lots of bread types.

Sorry to hear about your limited diet :-( I'm almost in the same boat as you but not as bad since I am ok with all types of meat and rice. Hope this helped

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



grey3098 Newbie

I CAN do oats and that is TERRIFIC news!!!! I will hunt the net for some recipes!!!

Thanks tons!

VERY encouraging news to go to bed with. :)

Link to comment
Share on other sites
dani nero Community Regular

I CAN do oats and that is TERRIFIC news!!!! I will hunt the net for some recipes!!!

Thanks tons!

VERY encouraging news to go to bed with. :)

Glad to hear that! You can put all sorts of things in the bread like olives and dried tomatoes to give them an Italian flavor.. or even raisins so they're like english cake. I bought a bread maker two days ago and it included many gluten-free recipes. It's great since I can have fresh bread every day with very little work, and costs a lot less than ready-made bread :-)

Just to be on the safe side (although you probably already know) so you don't accidentally get glutened: the oats need to be labeled gluten free.

Link to comment
Share on other sites
grey3098 Newbie

I have a chance to get over to Whole Foods tomorrow--so I am looking for olive oil, more gluten-free oats, some milk substitute, and

#1 what kind of yeast?

#2 do I HAVE to have a bread machine for this to work or can I do it normally for awhile until I can save for a machine?

#3 which machine are you using?

THANKS again!

Link to comment
Share on other sites
dani nero Community Regular

I have a chance to get over to Whole Foods tomorrow--so I am looking for olive oil, more gluten-free oats, some milk substitute, and

#1 what kind of yeast?

#2 do I HAVE to have a bread machine for this to work or can I do it normally for awhile until I can save for a machine?

#3 which machine are you using?

THANKS again!

If you're using a bread maker then you usually use instant yeast powder (which of course has to be gluten-free as well), but of course you don't need a machine to make bread.. it just makes things easier and less fussy in the kitchen. I'm honestly not very happy with mine because it doesn't mix the dough very well, so I wouldn't recommend it. I think your best bet is to go to the store and ask for advice, or maybe someone else on this forum who's happy with theirs can suggest one.

The type of yeast varies depending on the recipe you're using. I haven't baked much so I'm afraid I don't have much experience with good recipes. I'm sure there are good recipes on this website somewhere.

The oat bread mix that I liked most was Open Original Shared Link

The page includes recipes that are suitable for the flour.

I noticed that it contains more ingredients than what I originally specified (potato and sunflower seeds) but the same brand has pure oat flour as well.. The pure oat flour won't raise as well as the oat bread mix but it will still taste good.

Link to comment
Share on other sites
grey3098 Newbie

Would you like for me to share a recipe I just got from a friend (sort of an oat flatbread) once I get it to work for me? I'll ask her if it is ok but I am pretty sure she'd like to share.

The bonus is that it requires no yeast or machine--just oats, water, onions, sesame seeds, and salt!

Sorry you're not that pleased yet. This is such a different life, isn't it? I feel like I spend half the time cleaning, chopping, and cooking, and the other half eating because I am famished 1 hour after I eat!

Link to comment
Share on other sites
dani nero Community Regular

Would you like for me to share a recipe I just got from a friend (sort of an oat flatbread) once I get it to work for me? I'll ask her if it is ok but I am pretty sure she'd like to share.

The bonus is that it requires no yeast or machine--just oats, water, onions, sesame seeds, and salt!

YES I can do sesame and I love flatbread! :-D If it's ok with your friend of course!

Sorry you're not that pleased yet. This is such a different life, isn't it? I feel like I spend half the time cleaning, chopping, and cooking, and the other half eating because I am famished 1 hour after I eat!

Hahahaha :-D

Yes it is difficult! I've been gluten-free for a while, but we didn't realize I was that sensitive until a short while ago, which is why the strict changes need some adapting to. The cooking I've gotten used to, but the good news for you is that the chopping and cooking (maybe not the cleaning haha) will become enjoyable and a means to relieve stress through if you get into it.. and then you'll even start getting creative by coming up with your new personal flavors and recipes that you'll really enjoy and be proud of. Cooking has to become part of our lives, so might as well enjoy it.

Link to comment
Share on other sites
newbietlh Newbie

So, someone here mentioned staying away from sugar. By choice or necessity? I am trying to figure out if I am having a reaction to sugar. I normally get cravings before my period. Since going gluten-free, the things I eat to fill those cravings are devoid of just about everything (chocolate, which now gives me heartburn, dairy, eggs and gluten...just so happens the best gluten-free goodies I have found are also vegan) except sugar. And I have gotten the bubble guts each time ive indulged. Anybody know anything I don't?

Link to comment
Share on other sites
grey3098 Newbie

So, someone here mentioned staying away from sugar. By choice or necessity? I am trying to figure out if I am having a reaction to sugar. I normally get cravings before my period. Since going gluten-free, the things I eat to fill those cravings are devoid of just about everything (chocolate, which now gives me heartburn, dairy, eggs and gluten...just so happens the best gluten-free goodies I have found are also vegan) except sugar. And I have gotten the bubble guts each time ive indulged. Anybody know anything I don't?

I know that I did not intend one way or another to do anything with sugar when I began my allergy elimination testing; just a couple weeks in I realized that a result of testing was I'd not had any sugar, and I had not missed it or even noticed. So a few days ago (30+ days into testing) I tested applesauce with only apples, water, and sugar. And since I've tested a couple other things. The very clear results are that my throat immediately "hurts" like it is raw and very very dry, and I can't swallow the rawness away, or soothe it with liquids. And I don't feel all that hot, either, GI-wise. But mostly that thing that buts me is the throat since it is so immediate and so long-lasting.

About things you've discovered give you heartburn or other problems, I have had that same experience. I have been surprised at some foods that I did not know bothered me so drastically, and surprised at some I just knew were giving me troubles on which it is now obvious I've mislaid blame!

Link to comment
Share on other sites
Lori2 Contributor

So, someone here mentioned staying away from sugar. By choice or necessity? I am trying to figure out if I am having a reaction to sugar. I normally get cravings before my period. Since going gluten-free, the things I eat to fill those cravings are devoid of just about everything (chocolate, which now gives me heartburn, dairy, eggs and gluten...just so happens the best gluten-free goodies I have found are also vegan) except sugar. And I have gotten the bubble guts each time ive indulged. Anybody know anything I don't?

I have a sensitivity to sugar (beet, cane, honey, agave, xylitol--my gum--dates, raisins). Cane sugar showed up as positive on an IGg blood test--the only one of the group included in the test. The others identified by elimination and symptoms.

Link to comment
Share on other sites
grey3098 Newbie

Hi--my friend gave me permission to share the recipe, saying she got it from someone 15 or 20 years ago!

2 C gluten-free oatmeal (not instant, though), uncooked

2 C water

Soak for 1 hour then add

1/2 tsp salt

1/3 C grated onion

1/3 C salter roasted sunflower seeds

(or, in place of the onions and sunflower seeds use 2/3 raisins)

Continue soaking 1 more hour

Spread in a well-greased 9 by 13 pan and bake in a *preheated* 350 degree oven for 45-55 minutes, until slightly browned.

She said that when this is done correctly (and I did not do it right the first time! lol) it is sturdy enough for sandwiches!

Link to comment
Share on other sites
dani nero Community Regular

Hi--my friend gave me permission to share the recipe, saying she got it from someone 15 or 20 years ago!

2 C gluten-free oatmeal (not instant, though), uncooked

2 C water

Soak for 1 hour then add

1/2 tsp salt

1/3 C grated onion

1/3 C salter roasted sunflower seeds

(or, in place of the onions and sunflower seeds use 2/3 raisins)

Continue soaking 1 more hour

Spread in a well-greased 9 by 13 pan and bake in a *preheated* 350 degree oven for 45-55 minutes, until slightly browned.

She said that when this is done correctly (and I did not do it right the first time! lol) it is sturdy enough for sandwiches!

Thanks so much to you and your friend :-) I'll consider this recipe a treasured "secret" ;-) I won't be able to try it for three more weeks though. Decided to cut oats for a month (based on recommendation)

Link to comment
Share on other sites
grey3098 Newbie

YOU SAID "Decided to cut oats for a month (based on recommendation)"

Would you mind sharing why? I keep trying oats and getting iffy results but I know they are gluten-free.

Link to comment
Share on other sites
dani nero Community Regular

YOU SAID "Decided to cut oats for a month (based on recommendation)"

Would you mind sharing why? I keep trying oats and getting iffy results but I know they are gluten-free.

To test if I react to them, and that's the only way to be able to tell. I don't know if you're reacting or not but the only way for you to know is to do an elimination diet like me. I ate nothing but meat and green vegetables for a week. When I started feeling that I detoxed, I added a food back to my diet and tried it for three days, then added a new one if all went well. Oats have to be cut off for a month to know if it's the culprit for sure.

Link to comment
Share on other sites
grey3098 Newbie

To test if I react to them, and that's the only way to be able to tell. I don't know if you're reacting or not but the only way for you to know is to do an elimination diet like me. I ate nothing but meat and green vegetables for a week. When I started feeling that I detoxed, I added a food back to my diet and tried it for three days, then added a new one if all went well. Oats have to be cut off for a month to know if it's the culprit for sure.

In January I began the elimination diet by doing the "detox" period eating only safe foods, then trying one food at a time. Now that I've gone through most of the foods I am going through some one more time to be sure. Wheat is for sure though not clear on whether or not that means "gluten". Dairy is for sure. Mushrooms and eggs are also for sure allergic reactions.

What I don't like about oats is that they seem to really mess with my blood sugars and, since beginning all of this testing, I have learned that blood sugars above a certain number come from foods I cannot tolerate. But I hate to just dump them for that reason since I don't seem to be having asthma or itching or the other more serious results. Still, I am learning SO MUCH about my body that I hate to just ignore this sign.

Thanks for always replying :)

Link to comment
Share on other sites
dani nero Community Regular

In January I began the elimination diet by doing the "detox" period eating only safe foods, then trying one food at a time. Now that I've gone through most of the foods I am going through some one more time to be sure. Wheat is for sure though not clear on whether or not that means "gluten". Dairy is for sure. Mushrooms and eggs are also for sure allergic reactions.

What I don't like about oats is that they seem to really mess with my blood sugars and, since beginning all of this testing, I have learned that blood sugars above a certain number come from foods I cannot tolerate. But I hate to just dump them for that reason since I don't seem to be having asthma or itching or the other more serious results. Still, I am learning SO MUCH about my body that I hate to just ignore this sign.

Thanks for always replying :)

What do you usually eat them with? Oats are mainly fiber.. I don't think they're that high on energy, but then again I'm no expert.. and they are still considered carbs :-/ I hope you figure it out and they work for you. Sorry you're having such a tough time.

Link to comment
Share on other sites
Sparky10 Newbie

Good to hear someone else has 'throat' issues...I get mucus in the throat as soon as I eat just about anything and it last for hours after eating...but at least I stopped the 'war' in my stomach after eating by taking pro biotic capsules plus no more constipation!,, simply amazing!

Link to comment
Share on other sites

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,504
    • Most Online (within 30 mins)
      7,748

    Celeste Small
    Newest Member
    Celeste Small
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • powerofpositivethinking
      I haven't been on this forum for a long time, but it was absolutely wonderful during the diagnostic process!  My path for celiac disease diagnosis was the following: -Had normal IgA level, and my only serology positive test was the DGP IgG -Deficiencies in both Vitamins D and K that did not increase at first despite massive supplementation -Diagnosis of fat malabsorption both total and neutral -Diagnosis of severe exocrine pancreatic insufficiency (EPI) -Testing was completed to rule out causes of EPI, and the only one not ruled out was celiac. -Both traditional endoscopy and pill capsule endoscopy yielded negative results for biopsy confirmation, but my GI doctor said that both procedures simply could have missed the damaged spots. -EPI and fat malabsorption resolved after taking Creon for 6 months since my EPI was caused by celiac -23 and Me said I don't have either of the two prominent genes for celiac disease   Remember that you might not have 'textbook' symptoms, but you still may have celiac disease.   Also, I am SO incredibly grateful for this site for all the learning it has allowed me to do. I have a senior dog, and these last few weeks with her were very scary! After two hospital stays, she finally received an IBD diagnosis after having gastroenteritis and pancreatitis. I know that celiac disease is not IBD, however, through reading this site, I learned more about it. I was relieved when I found out she had IBD and not cancer this past Wednesday. I know IBD can be managed thanks to what I've learned here!  So celiac.com, not only did you help me, but you helped my pup too! Thank you ❤️  
    • SuzanneL
      It was tTG IGG that was flagged high. I'm not sure about the other stuff. I'm still eating my normal stuff. 
    • cristiana
      Thank you for your post, @Nedast, and welcome to the forum. It is interesting to read of your experiences. Although I've not had TMJ, from time to time I have had a bit of mild pain in my jaw, sharp stabbing pains and tingling in my face which appears to have been caused by issues with my trigeminal nerve.  I read that sometimes a damaged trigeminal nerve in coeliacs can heal after adopting a gluten free diet.  I try to keep out of cold winds or wear a scarf over my face when it is cold and windy, those conditions tend to be my 'trigger' but I do think that staying clear of gluten has helped.  Also, sleeping with a rolled up towel under my neck is a tip I picked up online, again, that seems to bring benefits. Thank you again for your input - living with this sort of pain can be very hard, so it is good to be able to share advice.
    • Julie Riordan
      I am going to France in two weeks and then to Portugal in May   Thanks for your reply 
    • Nedast
      I made an account just to reply to this topic. My story resembles yours in so many ways that it is truly amazing. I also suddenly became lactose intolerant, went a little under 10 years attributing all my symtoms to different body parts, never thinking it was something systemic until much later. I had the same mental problems - anxiety, depression, fatigue, etc. In fact, the only real difference in our story is that I was never formally diagnosed. When I discovered that my myriad symtoms, that had been continuous and worsening for years, all rapidly subsided upon cessation of consuming gluten, I immediately took it upon myself to cut gluten out of my diet completely. I live in America, and had lost my health insurance within the year prior to my discovery, so I could not get tested, and I will never willingly or knowingly consume gluten again, which I would have to do in order to get tested now that I have insurance again. But that is not the point of this reply. I also had extreme TMJ pain that began within months of getting my wisdom teeth out at - you guessed it - 17 years old. I was in and out of doctors for my various symptoms for about 5 years before I gave up, but during that time I had also kept getting reffered to different kinds of doctors that had their own, different solutions to my TMJ issue, an issue which I only recently discovered was related to my other symptoms. I began with physical therapy, and the physical therapist eventually broke down at me after many months, raising her voice at me and saying that there was nothing she could do for me. After that saga, I saw a plastic surgeon at the request of my GP, who he knew personally. This palstic surgeon began using botox injections to stop my spasming jaw muscles, and he managed to get it covered by my insurace in 2011, which was harder to do back then. This helped the pain tremendously, but did not solve the underlying problem, and I had to get repeat injections every three months. After a couple of years, this began to lose effectiveness, and I needed treatments more often than my insurance would cover. The surgeon did a scan on the joint and saw slight damage to the tissues. He then got approved by insurance to do a small surgery on the massseter (jaw) muscle - making an incision, and then splicing tissue into the muscle to stop the spasming. It worked amazingly, but about three months later it had stopped working. I was on the verge of seeing the top oral surgeon in our city, but instead of operating on me, he referred me to a unique group of dentists who focus on the TMJ and its biomechanical relationship to teeth occlusion (i.e. how the teeth fit together). This is what your dentist did, and what he did to you was boderline if not outright malpractice. There is a dental field that specializes in doing this kind of dental work, and it takes many years of extra schooling (and a lot of money invested into education) to be able to modify teeth occusion in this manner. Just based on the way you describe your dentist doing this, I can tell he was not qualified to do this to you. Dentists who are qualified and engage in this practice take many measurments of your head, mouth, teeth, etc., they take laboratory molds of your teeth, and they then make a complete, life-size model of your skull and teeth to help them guide their work on you. They then have a lab construct, and give you what is called a "bite splint." It looks and feels like a retainer, but its function is entirely different. This is essentially a literal splint for the TMJ that situates on the teeth. The splint is progressively modified once or twice per week, over several months, in order to slowly move the joint to its correct position. The muscles spasm less, stress is taken off the joint, as the joint slowly moves back into its proper position. The pain reduces each month, each week, sometimes even each day you go in for a visit. The joint has to be moved in this manner with the splint BEFORE the modification to the teeth begins. They then add to your tooth structure with small bits of composite, to keep the joint in its proper place after it has been sucessfully repositioned. Subtracting from your teeth, by grinding down bits of your natural tooth structure, is done very conservatively, if they have to do it at all. This process worked for me - after six months, my face, jaw, neck all felt normal, and I had no more pain - a feeling I had not had in a long time. It also made my face look better. I had not realized the true extent that the spasming muscles and the joint derangement had effected the shape of my face. The pain began to return after a few months, but nowhere near where it had been before. This immense reduction in pain lasted for a little over two years. The treatment still ultimately failed, but it is not their fault, and it is still the treatment that has given me the most relief to this day. Later on, I even went about three years with very, very good pain reduction, before the joint severely destabilized again. This field of dentistry is the last line treatment for TMJ issues before oral surgery on the TMJ. There aren't as many denists around who practice this anymore, and the practice is currently shrinking due to dentists opting for less espensive, additional educations in things like professional whitening, which have a broader marketability. Getting this treatment is also very expensive if not covered by insurance (in America at least). My first time was covered by insurance, second time was not, though the dentist took pity on me due to the nature of my case and charged like a quarter of usual pricing. Most cases seen by these dentists are complete successes, and the patient never has to come back again. But occasionally they get a case that is not a success, and I was one of those cases. A little over a year ago, I began seeing the second dentist who keeps my TMJ stable in this manner. The first dentist retired, and then died sadly. A shame too, because he was a truly amazing, knowledgable guy who really wanted to help people. The new dentist began to get suspicious when my joint failed to stay stable after I was finished with the bite splint and his modifications, so he did another scan on me. This is ten years after the first scan (remember, I said the surgeon saw "slight" damage to the tissue on the first scan). This new scan revealed that I now no longer have cartilage in the joint, on both sides - complete degeneration of the soft tissues and some damage to the bone. The dentist sat me down and had a talk with me after these results came in, and said that when he sees damage like this in cases like mine, that the damage to the joint is most likely autoimmune, and that, in his experinece, it is usually autoimmune. He has sent patients with cases like mine to Mayo Clinic. He said he will continue to see me as long as the treatment continues to offer me relief, but also said that I will probably have to see a dentist for this type of treatment for the rest of my life. He is not currently recommending surgery due to my young age and the fact that the treatment he provides manages my symptoms pretty well. I still see this dentist today, and probably will see this kind of dental specialist for the rest of my life, since they have helped with this issue the most. I did not inform him that I am 100% sure that I have celiac disease (due to my complete symptom remission upon gluten cessation). I didn't inform him because I thought it would be inappropriate due to not having a formal diagnosis. I was disappointed, because I had believed I had caught it BEFORE it had done permanent damage to my body. I had never suspected that my TMJ issues may be related to my other symptoms, and that the damage would end up complete and permanent. Luckily, I caught it about 6 months after my other joints started hurting, and they stopped hurting right after I went gluten free, and haven't hurt since. I of course did the necessary research after the results of the second scan, and found out that the TMJ is the most commonly involved joint in autoimmune disease of the intestines, and if mutliple joints are effected, it is usually the first one effected. This makes complete sense, since the TMJ is the most closely related joint to the intestines, and literally controls the opening that allows food passage into your intestines. I am here to tell you, that if anyone says there is no potential relationship between TMJ issues and celiac disease, they are absolutely wrong. Just google TMJ and Celiac disease, and read the scientific articles you find. Research on issues regarding the TMJ is relatively sparse, but you will find the association you're looking for validated.
×
×
  • Create New...