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:
    Support Our Content
    eNewsletter
    Donate

Colosan


NoGlutenCooties

Recommended Posts

NoGlutenCooties Contributor

I was recently diagnosed with Celiac and have only been gluten-free for just over a month.  I've been bugging my sister to get tested and to also get her kids tested.  She's a nurse and did some research on a database that she has access to through the hospital she works for and she sent me a very comprehensive report.  The only part that was new to me was the mention of "nonresponsive celiac disease" and "refractory celiac disease".  In short, there is a small percentage of people for whom symptoms do not improve with a gluten-free diet.

 

Anyhow... while they don't really know the cause(s), one potential cause is an overgrowth of bad bacteria in the intestine.

 

As soon as I read that I had a little "ah ha" moment that I just wanted to share in case it may help someone out there.  Back when I was in college, I was having some issues and had a stool test done by a nutritionist.  They found I had a huge overgrowth of bad bacteria.  I don't remember the specific test but I remember the acceptable number was "under 200" and my number was at 12,000.  (no, that's not a typo - 12 thousand).  The nutritionist had me start taking Colosan.

 

Colosan is a magnesium oxide powder that is designed to breakdown in the intestinal tract, so that the magnesium molecules separate from the oxygen molecules.  The oxygen actually kills the bad bacteria, because the bad bacteria is anaerobic.  At the same time, the oxygen feeds the good bacteria.  It's a win-win without having to go the antibiotic route.  The magnesium also relieves constipation without creating diarhea (as long as you don't take too much at once).

 

It took me about 6 months of using Colosan daily to get my bad bacteria count back down under 200.  But the stuff really works great.

 

You can find it at Open Original Shared Link.


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



Celiac.com Sponsor (A8-M):



Archived

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

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

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Fabrizio replied to Fabrizio's topic in Related Issues & Disorders
      4

      Kan-101

    2. - trents replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

    3. - Rebeccaj replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

    4. - knitty kitty replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

    5. - trents replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,522
    • Most Online (within 30 mins)
      7,748

    Miriam Nevo
    Newest Member
    Miriam Nevo
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Fabrizio
      So? What do you think it will go ahead? Did you partecipate to this trial? what's the result for yuo? Thanks a lot for your answers!
    • trents
      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    • Rebeccaj
      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine. 
    • knitty kitty
      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies.  Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine.  Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended.  Thiamine supplementation helps calm the mast cells.  Vitamin D helps calm the immune system.  Other B vitamins and minerals are needed to correct the nutritional deficiencies that developed while the villi were damaged and not able to absorb nutrients.  The villi need vitamins and minerals to repair themselves and grow new villi. Focus on eating a nutritional dense, low inflammation diet, like the Autoimmune Protocol Diet, and supplementing to correct dietary deficiencies.  Once your body has the vitamins and minerals needed, the body can begin healing itself.  You can have nutritional deficiencies even if blood tests say you have "normal" blood levels of vitamins.  Blood is a transport system carrying vitamins from the digestive system to organs and tissues.  Vitamins are used inside cells where they cannot be measured.   Please discuss with your doctor and dietician supplementing vitamins and minerals while trying to heal.  
    • trents
      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and countertops. And what about that toaster you mentioned?
×
×
  • Create New...