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

Recently diagnosed - Question about vitamins


rt-116

Recommended Posts

rt-116 Explorer

Just wondering what vitamins people were advised to take after diagnosis? I am anemic so think I need to improve my iron, presuming low on b12 and D but am yet to have full vitamin checks. Obviously will have these checked soon. 

Of course will vary for all, but just curious about the advice given to others prior to seeing my GP again. 

If you do take vitamins, when is the best time to take them for the best absoption benefits etc? 

Thank you for any help! 


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



Celiac.com Sponsor (A8-M):



Fenrir Community Regular

I would wait and see what you're deficient in. Many Celiacs are deficient in Vitamin D and B12 but each person is different. 

cyclinglady Grand Master

Do not just take a vitamin because you are anemic.  Your doctor should be able to tell you which kind of anemia you have (there are many types).  For example, I was very anemic. My doctors knew that I had a genetic anemia called Thalassemia which there is nothing to be done except for blood transfusions when medically necessary.  It masked my iron-deficiency anemia for years due to celiac disease.  You can have more than one type of anemia!  

Do not let doctors compartmentalism you!  “Oh, she has Thalassemia, that is why her hemoglobin is low.”  

Get tested.  Although I was low in iron (ferritin test), I was never low in B-12.  

If your gut is damaged, it is hard to absorb anything.  So, if you are severely b-12 deficient, you might need shots to by-pass your gut until you heal.  If you remain on a strict gluten-free diet, you might never need to consume vitamins ever unless you eat an unhealthy diet full of sugar and junk food which is most Americans.....?

Take this to your doctor:

https://celiacdiseasecenter.columbia.edu/celiac-disease/follow-up/

https://celiac.org/about-celiac-disease/treatment-and-follow-up/

Fenrir Community Regular

@cyclinglady  is correct. The term "anemia" is just a general medical term meaning there something wrong with your red blood cells. It could be from a nutrient deficiency, could be genetic, could be from bleeding, cancer, or exposure to toxins. So if you don't know why you're anemic be sure the Dr. figures it out. 

Some celiacs are anemic from poor absorption of nutrients. 

rt-116 Explorer
12 hours ago, cyclinglady said:

Do not just take a vitamin because you are anemic.  Your doctor should be able to tell you which kind of anemia you have (there are many types).  For example, I was very anemic. My doctors knew that I had a genetic anemia called Thalassemia which there is nothing to be done except for blood transfusions when medically necessary.  It masked my iron-deficiency anemia for years due to celiac disease.  You can have more than one type of anemia!  

Do not let doctors compartmentalism you!  “Oh, she has Thalassemia, that is why her hemoglobin is low.”  

Get tested.  Although I was low in iron (ferritin test), I was never low in B-12.  

If your gut is damaged, it is hard to absorb anything.  So, if you are severely b-12 deficient, you might need shots to by-pass your gut until you heal.  If you remain on a strict gluten-free diet, you might never need to consume vitamins ever unless you eat an unhealthy diet full of sugar and junk food which is most Americans.....?

Take this to your doctor:

https://celiacdiseasecenter.columbia.edu/celiac-disease/follow-up/

https://celiac.org/about-celiac-disease/treatment-and-follow-up/

Thank you so much for your thoughts. Its been such an overwhelming couple of days and this has been very helpful! 

18 hours ago, Fenrir said:

I would wait and see what you're deficient in. Many Celiacs are deficient in Vitamin D and B12 but each person is different. 

Thanks! 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,139
    • Most Online (within 30 mins)
      7,748

    Kristen Wolf
    Newest Member
    Kristen Wolf
    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

    • Jpate
      Has anyone had refractory celiac type 2 for very long I have had refractory celiac type 2 for 11 years now and consider myself lucky to be alive.   
    • Jenny (AZ via TX)
    • Bev in Milw
      Reading labels at dailymed.com is simpler if you’re familiar w/ gluten-free list of inert ingredients (aka ‘excipients’  allowed by FDA.      www.gluten-free.com has that list & I’ve included It’s below…. Tricky ones for me are the “4 D’s“ because names are similar. These 2 are gluten-free by ‘legal’ definition— •Dextrans - Partially hydrolyzed corn or potato starch. •Dextrose - Powdered corn starch. Other 2 need to be questioned. (Maybe ok for isolated 7-10 day Rx,   antibiotic?,  but gluten-free status needs to be verified for long term / daily use for chronic condition, like thyroid or BP meds.)   These are : •Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. •Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca.  (Maltodextrin on US labels MUST be corn so gluten-free.) Technically, ‘Starch’ on USDA ‘food’ labels in US must be from corn, & if not, the source must be identified.   In drugs,‘ Pregelatinized starch’ & ‘Sodium starch glycolate’ can also be from potato, rice, OR wheat.  Wheat is more likely to be found in products made outside of US (Europe) where corn is not the major(readily available & least costly) crop.     Hope this helps even though  learning sources of some gluten-free ones may make them less appealing. (And while the “Read every label, every time” for gluten is a pain, I’ve learned there are worse things than celiac dx—Allergy to corn would be at top on my list!)          Bev in Milwaukee From www.gluten-free.com EXCIPIENT INGREDIENTS IN MEDICATIONS  Aspartame - An artificial sweetening agent derived from aspartic acid. Aspartic Acid - A crystalline amino acid found naturally in sugar beets and sugar cane.  Benzyl alcohol - Made synthetically from benzyl chloride which is derived from toluene (a tar oil). Cellulose - (ethylcellulose, methylcellulose, hydroxymethylcellulose, hydroxypropyl, microcrystalline) – Obtained from fibrous plant material (woody pulp or chemical cotton). Cetyl alcohol - Derived from a fat source (spermaceti, which is a waxy substance from the head of the sperm whale). Croscarmellose sodium - An internally cross-linked sodium carboxymethylcellulose for use as a disintegrant in pharmaceutical formulations.  Comes from wood pulp or cotton fibers to form carboxymethylcellulose.  It contains no sugar or starch. Dextrans - Partially hydrolyzed corn or potato starch. Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca. Dextrose - Powdered corn starch. Fructose - Obtained naturally from fruits or honey; hydrolyzed cane or beet sugar. Gelatin - Obtained from the skin, white connective and bones of animals (by boiling skin, tendons, ligaments, bones, etc with water). Glycerin - Historically, glycerin (also known as glycerol), was made the following ways: -  Saponification (a type of chemical process) of fats and oils in the manufacturing of soaps -  Hydrolysis of fats and oils through pressure and superheated steam -  Fermentation of beet sugar molasses in the presence of large amounts of sodium sulfite   Today its is made mostly from propylene (a petroleum product) Glycerols - Obtained from fats and oils as byproducts in the manufacture of soaps and fatty acids (may also be listed as mono-glycerides or di-glycerides). Glycols - Products of ethylene oxide gas. Hypromellose – A brand of hydroxypropyl methylcellulose (see cellulose). Iron oxide (rust) - Used as a coloring agent. Kaolin - A clay-like substance. Lactilol - Lactose derivative; a sugar alcohol. Lactose - Also known as milk sugar, is used in the pharmaceutical industry as a filler or binder for the manufacture of coated pills and tablets.   Commercially produced from cow's milk. Maltodextrins - A starch hydrolysate that is obtained from corn in the United States but can also be extracted from wheat, potato or rice. Mannitol - Derived from monosaccharides (glucose or mannose). Methyl Paraben – Comes from the combination of denatured wood alcohol and benzoic acid (benzoic acid occurs naturally in cherry bark, raspberries, tea, anise and cassia bark).  Polysorbates - Chemically altered sorbitol (a sugar alcohol). Polyvinyl alcohol – A water soluble synthetic alcohol (synthesized by hydrolysis of polyvinyl acetate). Povidone (crospovidone, copovidone) - synthetic polymers  Pregelatinized starch - A starch that has been chemically or mechanically processed.  The starch can come from corn, wheat, potato or tapioca. Shellac - A natural wax product used in tablet or capsule coating. Sodium lauryl sulfate – A derivative of the fatty acids of coconut oil. Sodium starch glycolate - Sodium salt of carboxymethyl ether of starch. Usually from potato but can be from corn, wheat or rice. Stearates (calcium, magnesium) - Derived from stearic acid (a fat; occurs as a glyceride in tallow and other animal fats and oils, as well as some vegetables; prepared synthetically by hydrogenation of cottonseed and other vegetable oils). Sucrose - Sugar also known as refined sugar, beet sugar or cane sugar. Titanium dioxide - Chemical not derived from any starch source used as a white pigment.  Triacetin – A derivative of glycerin (acetylation of glycerol). Silcon dioxide – A dispersing agent made from silicon.  
    • NoriTori
      @Scott Adams  Sure, Any and all information is welcome. Also the only was to convince my family to get tested is to get tested myself and conclusive answers. Very stubborn lot.  
    • trents
      Understood. It's very anxiety-provoking when you don't know what you are dealing with and don't know if you are attacking it correctly.
×
×
  • Create New...