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Newly Diagnosed - Lactose Intolerant Too?

DQ2

By DQ2
in Coping with Celiac Disease

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DQ2 Newbie
DQ2
Posted

I was diagnosed with Celiac this month.  I've been gluten free for 6 weeks with some mishaps along the way.  Has anyone noticed a problem with dairy after going gluten free?  I'm noticing it and trying to figure out if there is a connection.

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nvsmom Community Regular
nvsmom
Posted

There is definitely a link between dairy and celiac disease.  I've read that roughly half off all celiacs are lactose intolerant at diagnosis, before going gluten-free.  It is believed that is caused by the intestinal villi blunting that celiacs experience.  

 

Lactase, the enzyme that digets the milk sugar, lactose, is made by the intestinal villi. When the villi are damaged they can no longer make lactase. Fortunately many celiacs regain the ability to tolerate milk to a certain degree after their intestines heal.  Most celiacs seem to be better able to tolerate dairy after being gluten-free for 6 to 12 months. It's often a good idea to skip dairy early in the healing process.

julissa Explorer
julissa
Posted

after I went gluten free I felt much better, but still had underlying issues. further testing revealed dairy and soy allergies.  

bartfull Rising Star
bartfull
Posted

DQ, if you haven't already, go to the coping section here and read the Newbie 101 thread. It'll help a LOT.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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