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Celiac AND IBS

Pegleg84

By Pegleg84
in Food Intolerance & Leaky Gut

Recommended Posts

cyclinglady Grand Master
cyclinglady
Posted
2 hours ago, plumbago said:

Is zonulin triggered by milk? I thought it was mainly gliadin.

They do not known exactly  what causes a person to have to much Zonulin (gluten is one suspect).  Celiacs seem to have too much of it.  But since some 1/3 of adults never heal from celiac disease (Open Original Shared Link), we may also never reduce the amounts of zonulin.   That could explain continued intolerances despite being gluten free.  They think it could be one of  the causes for many autoimmune disorders and food intolerances.  

Open Original Shared Link

this interview might be easier to understand:

Open Original Shared Link

p.s.  Recently they found that 20% of kids do not heal when they thought they did:

Open Original Shared Link

but....for those worrying, you can feel better.  Working towards complete dietary adherance and stricter laws may be required.  I know that personally, I have never intentionally eaten gluten.  I have never known the source of my  glutenings.    So, I think we need stricter laws and more education.

 

 

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icelandgirl Proficient
icelandgirl
Posted
3 minutes ago, cyclinglady said:

They do not known exactly  what causes a person to have to much Zonulin (gluten is one suspect).  Celiacs seem to have too much of it.  But since some 2/3  of adults never heal from celiac disease, we may also never reduce the amounts of zonulin.   That could explain continued intolerances despite being gluten free.  They think it could be one of  the causes for many autoimmune disorders and food intolerances.  

Open Original Shared Link

this interview might be easier to understand:

Open Original Shared Link

 

 

Cyclinglady...is that true?  2/3 of adults never heal from celiac?  I hadn't heard that, but find it scary!

cyclinglady Grand Master
cyclinglady
Posted
38 minutes ago, icelandgirl said:

Cyclinglady...is that true?  2/3 of adults never heal from celiac?  I hadn't heard that, but find it scary!

Sorry, that is 1/3.  But symptoms are reduced or eliminated even if there is still intestinal damage.  The sad news is that they used to think kids always healed but 20% do not per research released this past month.   See my modified post for supporting links.  

Pegleg84 Collaborator
Pegleg84
Posted
  • Author

No lactose or cassein for me. I've gotten to the point that I can handle a teeny bit of cheese every so often, or at least am willing to have a cheese hangover.

I think it's definitely possible that damage from gluten (even getting glutened once or twice a year can indeed have long-lasting consequesnces) is causing IBS symptoms, but the jury's out on that. For now I'm treating it like I have both, and being a: super duper extra careful about possible gluten exposure, b: staying away from my know intolerances, dairy and soy, c: trying to identify other problem foods and things that might trigger IBS symptoms (foods, stress, etc).

I've actually been feeling pretty good in the gut department lately, so that's nice, though it doesn't help me solve the mystery.

Oh, any recommendations for good probiotics that won't break the bank?

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    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      Eating grains typically depletes certain B vitamins, so I'm not sure why they decided to fortify with calcium and iron, but hopefully we'll see more B vitamin fortification in gluten-free products going forward.
    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
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