What's the Role of Nutrients in Non-Responsive Celiac Disease?

To All,

Here is a nice study of nutrient levels of Celiac's on a long term gluten free diet with good compliance.

Open Original Shared Link

I was kind of surprised that a Zinc deficiency is fairly common in Celiac's ....the same as Iron at 40pct and I usually don't see this discussed.  I had to take Zinc lozenges to help catch up on mine.  Pumpkin seeds are also a good source of Zinc.

I also meant to include this link on appropriate aftercare for Celiac's....nutrient status after a year and/or annually should be checked but doctor's are not doing this (at least) my doctor doesn't.

Open Original Shared Link

I hope it is helpful medical advise.

Posterboy,

EDTA: See Table 1 which summarizes studied Vitamin deficiencies in a long term gluten free diet for a quick review scan of the study in the Results Section 3 Area.

By the time I was diagnosed as having celiac disease I had leaky gut syndrome and had developed multiple food allergies/sensitivities.  This was discovered slowly as I cleaned up my diet bit by bit.  My doctor accused me of not being compliant with the gluten-free diet, but she also suggested I use almond and rice milks, both of which contained just enough grain in the enzymes to set me off.  I have to be careful with cheese enzymes as well.  The WORST offender for me was the xanthum gum that they put in ALL the gluten-free flours nowadays.  Ditto citric acid -- often grain/vegetable vinegars, or even mold are sources of citric acid.  A relatively simple elimination diet can help you determine foods that might bother one.  After my gut healed I was able to add certain foods back into my diet, as long as I don't overdo them -- but some remain irritating to this day:  GMO corn, GMO soy, pork that eats mostly the previous 2, xanthum gum, chicory, and wheat/grain based anything (including amaranth and spelt), including the "gluten-free" (wheat) vinegars or grain alcohols (even the tiny bit in vanilla flavoring), which are also considered "gluten-free".   

On 2/24/2020 at 5:21 PM, Maverita said:

By the time I was diagnosed as having celiac disease I had leaky gut syndrome and had developed multiple food allergies/sensitivities.  This was discovered slowly as I cleaned up my diet bit by bit.  My doctor accused me of not being compliant with the gluten-free diet, but she also suggested I use almond and rice milks, both of which contained just enough grain in the enzymes to set me off.  I have to be careful with cheese enzymes as well.  The WORST offender for me was the xanthum gum that they put in ALL the gluten-free flours nowadays.  Ditto citric acid -- often grain/vegetable vinegars, or even mold are sources of citric acid.  A relatively simple elimination diet can help you determine foods that might bother one.  After my gut healed I was able to add certain foods back into my diet, as long as I don't overdo them -- but some remain irritating to this day:  GMO corn, GMO soy, pork that eats mostly the previous 2, xanthum gum, chicory, and wheat/grain based anything (including amaranth and spelt), including the "gluten-free" (wheat) vinegars or grain alcohols (even the tiny bit in vanilla flavoring), which are also considered "gluten-free".   

Many people with celiac disease have multiple sensitivities when first diagnosed. Often, as the gut begins to heal, many of these sensitivities can disappear. Also, read up on FODMAPs, which seem to cause celiac-like symptoms in many people. Btw: Grain fed meats have been shown to contain no gluten. Also, distilled alcohol or vinegar is also gluten-free, though some people claim sensitivity to these products. Definitely listen to your gut and avoid things that seem to make you feel bad.

Re:  FODMAPs, OP has clearly had significant experience with elimination diets, and it thus seems unlikely, imo, these are the culprits.

OP never claimed her reactions to vinegar or vanilla were gluten reactions.  She made clear a celiac's leaky gut caused many food sensitivities.

If one of these sensitivities included corn, that would explain citric acid (grown on corn), vinegars, maltodextrin, xanthum gum (often corn-y), and a host of other food reactions.  I can have only some vinegars.  One brand of pricey vanilla, or make my own.  Though theoretically all certified as 100% olive oils should be safe, they are not.  Corn is even in most tea (bagged), including organic herbal ones, in "natural flavors".  I suspect many celiacs and non-celiac gluten-sensitive persons are sensitized to corn and unaware their bodies' immune reactions are being constantly triggered by this ubiquitous hugely water-hungry chemical-fertilizer-hungry massively-subsidized crop.