Jump to content

  • 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

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.

 

 

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

Celiac.com Sponsor (A8-M):


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?

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,730
    • Most Online (within 30 mins)
      7,748
    Sumac
    Newest Member
    Sumac
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.