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Strangest - But Positive - Effects Of The gluten-free Diet?


ButterflyChaser

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jamer Apprentice

I've only been gluten-free for about six weeks, when I was diagnosed. I've already noticed a HUGE difference!!

 

No more depression! I was actually taking meds, no more!

 

My neropathy that I thought was left over from before I had my back surgery...gone. No more meds for that.

 

Reflux is gone! No more meds there either.

 

Brain fog..oh my, it was bad.  Gone. I think clearly and my work (fairly new job) has dramatically improved.

 

More energy!!

 

gluten-free is so worth it just to feel human again. :)


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lisa74 Newbie

Great positive thread! I enjoyed reading everyone's responses. I have had so many changes happen to my body since going gluten free about 6 weeks ago, too many neurological changes to name here currently, but for now the most surprising non neurological, and not even a biggie, is that I keep getting compliments on my skin. People say my cheeks look rosy, lol, and that my complexion has greatly improved. My skin feels softer and I notice my hair is softer as well and it looks brighter. I have more energy and I smile more. My GI doc said, "You have made my day just by how good you look and feel compared to last time I saw you." The last time she spoke of when I looked so bad was pre-endoscopy and pre gluten free. She made my day by saying that!

kittty Contributor

My GI doc said, "You have made my day just by how good you look and feel compared to last time I saw you." The last time she spoke of when I looked so bad was pre-endoscopy and pre gluten free. She made my day by saying that!

 

Love it! I have a follow up with my doc in a few weeks. I'm almost at the one-year mark and am interested to see what she says. She said she noticed a difference at my last appointment a few months ago, but I feel even better now. I had no idea I could ever feel this good again.

Kate79 Apprentice

My hair is thicker and my skin is softer. Yay to absorbing nutrients!

  • 5 weeks later...
kcorcoran2013 Rookie

My husband and I have both been gluten-free for around 5 weeks now.  I will post for both of us.  I took meds (generic ludiomil) for over 20 years so that I would not throw up everyday.  If I missed more than 2 days I would throw up. I have been off the medicine from the day I went gluten free and no vomiting!  I believe my hair (which has always been on the thick side) is becoming more thick.  I no longer am struggling to stay awake while driving to work (50 miles one way).  My afternoon/evening energy is slowly starting to improve.  My BMs are no longer fatty (but seem to be more stinky...lol I am guessing because there is no fatty film barrier holding the stink back. lol).  My husband had arthiritis pain in his fingers and that is gone.  He also has plantar faciatis and that seems to be gone.  He is starting to loose his love handles.  He says his brain fog is decreasing.

 

Can't wait to see us in 6 months!

Pam M Newbie

This is a brilliant thread :) ........the vision thing - I often wake up and feel that my eyes don't work because I just can't focus. Just thought was getting old - but maybe given time that will go!! Now I hope my (almost daily) migraines will ease as well. Thanks so much for wonderful thread!

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    • knitty kitty
      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
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