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

Nearing A Year :-)


Ninja

Recommended Posts

Ninja Contributor

I can't believe it, but in about one month it'll be my one-year gluten-free anniversary. :-) Quick update:

- I'm still growing, though it's slowing down. I started at 5'4" and I'm now about a half an inch shy of 5'7". I didn't think that was possible at my age!

- GI symptoms totally gone, 'cept the occasional glutening.

- The rash (which I'm almost certain is DH) is relatively under control. It is very sensitive to iodine in addition to gluten.

- No headaches, migraines, nerve pain or tingling, exhaustion, weird "illnesses" (I've gotten sick once in the past 11 months and it was just a cold!), nausea, brain fog, everything is GONE! I was actually diagnosed with sensory processing disorder when I was little and even that has gotten much better! I'm in awe of how amazing I feel! 11 months ago I never would have believed it.

- I can tolerate lactose (in moderation). :-)

I was blood tested in October 2011 which was negative, but at that time I was gluten-lite and my doctor did not inform me that I needed to stay on gluten. Therefore, my primary doctor has told me not to go back on gluten, saying that she thinks it sounds like celiac, and we should wait until better testing comes out. I have a GI doctor appointment in January just to see if I should be doing anything else and/or getting his opinion.

I'm thrilled: I can live my life, handle stress and stay healthy and on top of things. Thank you to everyone who helped me through this. The vitamin, probiotic and digestive enzyme suggestions were invaluable and made such a huge difference. I'm so grateful. I wish I could give everyone hugs! THANK YOU!

Laura

P.S. For those of you struggling right now: things do get better! It is slow, but persistence and patience will both be your friends through the healing process. And questions! Ask lots of questions!


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



Celiac.com Sponsor (A8-M):



mushroom Proficient

Oh, I am so pleased for you Laura :D What a difference that has made to your life. I am so glad the people on the forum were of help to you and I wish you continued good health and happiness, and a joyous Christmas. Hugs right back atcha.

Celiac Mindwarp Community Regular

Laura

This is brilliant, what a wonderful change for you

:)

Thanks for sharing your story, this newbie is very happy to hear a good outcome.

Wishing you the best for 2013

Madagascar Rookie

i'm just a month into it and am so glad to hear your story. thanks for the inspiration - and good luck to you!

Ninja Contributor

Thank you all! I've learned so much... and there is light. :-)

Happy health and healing for 2013!

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - cristiana replied to Charlie1946's topic in Related Issues & Disorders
      40

      Severe severe mouth pain

    2. - knitty kitty replied to Charlie1946's topic in Related Issues & Disorders
      40

      Severe severe mouth pain

    3. - knitty kitty replied to Jmartes71's topic in Related Issues & Disorders
      1

      New issue

    4. - knitty kitty replied to GlutenFreeChef's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Blood Test for Celiac wheat type matters?

    5. - trents replied to Charlie1946's topic in Related Issues & Disorders
      40

      Severe severe mouth pain

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,087
    • Most Online (within 30 mins)
      7,748

    kk007
    Newest Member
    kk007
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • cristiana
      I agree.  If someone has Barrett's Esophagus, at least here in the UK, as I understand it under normal circumstances a PPI needs to be taken long term (or similar medication).  I have two friends with this.  The PPI it does have side effects but they still have to take it.  
    • knitty kitty
      Do talk to your doctor about making changes to your medication.    I'm not a medical doctor.   I'm a microbiologist.  I studied nutrition before switching to microbiology because I was curious what vitamins were doing inside the body. I would hate to give advice that jeopardizes your health, so do discuss things with your doctor.   
    • knitty kitty
      @Jmartes71, Sorry you've been feeling so poorly.   Are you taking any medication to treat the SIBO?   Are you taking any Benfotiamine?  Benfotiamine will help get control of the SIBO.  Thiamine deficiency has symptoms in common with MS. Have you had your gas appliances checked for gas leaks and exhaust fume leaks?  Carbon Monoxide poisoning can cause the same symptoms as the flu and glutening.  Doctors have to check venous blood (not arterial) for carbon monoxide.  Are other inhabitants sick, or just you?  Do they leave the house and get fresh air which relieves their symptoms?  
    • knitty kitty
      European wheat is often a "soft wheat" variety which contains less gluten than "hard wheat" varieties found in the States.   In European countries, different cooking methods and longer  fermentation (rising or proofing) times allow for further breakdown of gluten peptides. Wheat in the States is a blend of hard and soft wheat.  Gluten content can vary according to where the wheat was grown, growing conditions, when harvested, and local preference, so a blend of both hard and soft wheat is used to make a uniform product.   I moved around quite a bit as a child in a military family.  I had different reactions to gluten in different areas of the country every time we moved.  I believe some wheat breeds and blends are able to provoke a worse immune response than others.   Since European soft wheat doesn't contain as much gluten as American wheat, you may try increasing your intake of your soft wheat products.  A minimum of ten grams of gluten is required to get a sufficient immunological response so that the anti-gluten antibodies leave the intestines and enter the bloodstream where they can be measured by the tTg IgA test.  Your whole wheat bread may only have a gram of gluten per slice, so be prepared...  
    • trents
      From my own experience and that of others who have tried to discontinue PPI use, I think your taper down plan is much too aggressive. It took me months of very incremental tapering to get to the point where I felt I was succeeding and even then I had to rely some days on TUMS to squelch flareups. After about a year I felt I had finally won the battle. Rebound is real. If I were you I would aim at cutting back in weekly increments for two weeks at a time rather than daily increments. So, for instance, if you have been taking 2x20mg per day, the first week cut that down to 2x20mg for six days and 1x20 mg for the other day. Do that for two weeks and then cut down to 2x20mg for five days and 1x20 for two days. On the third week, go 20x2 for four days and 20x1 for 3 days. Give yourself a week to adjust for the reduced dosage rather than reducing it more each week. I hope this makes sense. 
×
×
  • 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.