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

This May Be A Stupid Question

ebrbetty

By ebrbetty
in Coping with Celiac Disease

Recommended Posts

ebrbetty Rising Star
ebrbetty
Posted

most of us are lactose intolerant because of the damage to the villi...my Dr told me its ok to have dairy if I take a lactose pill. I do eat a little dairy, mostly Kraft Cheese [lactose free] and once in awhile I have Romano but if the reason I can't tolerate dairy is because of the damage to my stomach am I keeping myself from healing or cont. to cause more damage when I eat it?

its the gluten that did the damage..so I guess its ok?????

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

If lactose causes you problems, don't go there. If you have damage to your villi, it will take quite some time to heal. It has taken me almost 6 months to start the healing process and to know when I am glutened or just healing.

I am just now beginning to know the difference. Hope this will be helpful. Be patient

I am not lactose intollerent and don't feel that I am in the minority.

Know your body and respond to what you react to.

Lisa

Lisa Mentor
Lisa
Posted

PS: There are no stupid questions here. :)

lovegrov Collaborator
lovegrov
Posted

I agree about no stupid questions. I don't think the majority of people with celiac are lactose intolerant, but if you are, lay off it for a while. Most people who ARE intolerant solely because of celiac can eventually tolerate dairy again. Not all, but many.

richard

ebrbetty Rising Star
ebrbetty
Posted
  • Author

thank you both

lisa, do you mean it took 6 months to start feeling better? I've been gluten-free about 2 months and get so upset that my belly still hurts everyday, better though

lovegrov Collaborator
lovegrov
Posted

Everybody is so different. I never had the hurting belly and rarely had the diarrhea, but I was extremely anemic and was basically dying of malnutrition. It was 10 weeks before I had the energy to return to work at a desk job and months before I was close to "normal."

richard

nettiebeads Apprentice
nettiebeads
Posted

No, the diary you ingest isn't damaging your intestines. It's your body's reaction to gluten that does it. I was in the normal catagory of celiac (I think I just made that up) anyhow, after your villi heal, they will start to produce the lactic acid needed to digest diary. But I think it's very individualistic as to how much healing and how long it takes and how much diary you'll be able to tolerate afterwards. I cut out dairy for 3 months, then tried it, still had a little problem with it, but not the severe stomach cramps like before. I still don't eat as much of it as I used to, but when I do ingest diary, I'm fine. (Can't live w/o Blue Bunny ice cream)

Annette

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

I do agree with richard, which I usually do, everyone is different.

I only had the sharp, knife pains before diog., after going gluten free (or as best as I was able.), I had the D issue. It was months before I would go out of town. Living in a very small town, sometimes I could not make it to the Post Office. Worse yet, standing on my back porch, the bathroom was 20 seconds away, I got there in 25 seconds. Celiac can be a very humbling experience. I have thrown out 2 pairs of my favorite jeans and two of the best lipsticks that I did not have the will to retrieve.

This is the best week that I have had in a long time. I am getting the feel for this. I really don't miss much. I didn't like bread, pizza, beet, pasta. I think that my body was always telling me something.'

So the lesson to this story is to, always listen to your body. It will tell you what it needs.

Be patient, and diligent.

Hope th is will be helpful. - Lisa

ebrbetty Rising Star
ebrbetty
Posted
  • Author

thanks again guys.. :D

penguin Community Regular
penguin
Posted

The reason most celiacs are lactose intolerant is because the villi are flattened, and the villi produce lactase, which is the enzyme that breaks down lactose.

Lactaid pills (and milk) are full of lactase to help you digest the lactose. If it bugs you, don't eat it.

ebrbetty Rising Star
ebrbetty
Posted
  • Author

well I knew that villi produce lactase and that they get damaged from celiac disease I was just wondering if eating dairy continues to damage the villi or should I say keep it from healing.

sorry if my question bugged you..was just curious if eating it will do more damage

penguin Community Regular
penguin
Posted
well I knew that villi produce lactase and that they get damaged from celiac disease I was just wondering if eating dairy continues to damage the villi or should I say keep it from healing.

sorry if my question bugged you..was just curious if eating it will do more damage

Sorry if I misinterpreted your quuestion, the saltines made me pretty stoned

ebrbetty Rising Star
ebrbetty
Posted
  • Author

no problem...you just seemed a bit upset by my question

have a great night :D

penguin Community Regular
penguin
Posted
no problem...you just seemed a bit upset by my question

have a great night :D

Not bugged, upset, or otherwise bothered by your question. :lol::lol:

It's just that all of my wit has gone to my tummy to try to digest my stupidity :blink:

jerseyangel Proficient
jerseyangel
Posted

Betty, The way I understand it is, when we have damaged villi, we can not digest the lactose in the milk or dairy products. I don't believe that consuming the dairy will continue to harm the villi or impede healing. I think it's more a matter of stopping it for a while to give the system a chance to heal and settle down a bit, and then if you can tolerate it, it's ok. If it's a lactose problem, there is no resulting damage.

ebrbetty Rising Star
ebrbetty
Posted
  • Author

Chelsea I hope your belly feels better very soon!!

patti, thanks, thats what I wanted to know..as I said I eat a little dairy and the lactose pills I got from England work great. I just didn't want to mess myself up more than I already am lol

loraleena Contributor
loraleena
Posted

What many people don't know is that a lot of people are lactose intolerant due to the pasterization and homogenization of dairy. This kill all the enzymes we need to digest it. 50 years ago when dairy was not pasterized lactose intolerance was almost unheard of. Please go on the net and read about the benefits of raw dairy. I eat only raw cheese with no problems. But give me regular dairy and my stomach acts up. You can get raw cheese at whole foods - does not taste different - actually better. Raw milk can be found at local farms. Look on the net.

penguin Community Regular
penguin
Posted
What many people don't know is that a lot of people are lactose intolerant due to the pasterization and homogenization of dairy. This kill all the enzymes we need to digest it. 50 years ago when dairy was not pasterized lactose intolerance was almost unheard of. Please go on the net and read about the benefits of raw dairy. I eat only raw cheese with no problems. But give me regular dairy and my stomach acts up. You can get raw cheese at whole foods - does not taste different - actually better. Raw milk can be found at local farms. Look on the net.

In the US, it's hard to find raw cheese, because it's illegal to sell cheese that is aged less than 60 days. Stupid USDA <_<

Raw milk is legal to sell in a little over half the states...

Here's a site with a listing: Open Original Shared Link

ebrbetty Rising Star
ebrbetty
Posted
  • Author

you can get the raw cheese at whole foods? what is the brand name?

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Jmartes71
      - Jmartes71 posted a topic in Coping with Celiac Disease
      0

      Second chance

      Hello, I'm I crazy, nieve, or atomistic? I reached out to my former pcp of 25 years on the medical app today.Reading on the National Library of Medicine 75.6 physicians don't know celiac disease.To be fair he is primary and with the lack of knowledge, I did reach out because he was my Dr for 25 years.I do prefer his app than the one I currently have that...
    2. trents
      - trents replied to colinukcoeliac's topic in Gluten-Free Restaurants
      13

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      @cristiana, I'm thinking the intensity of our response to the same amount of gluten can vary from time to time. Our bodies are a dynamic entity.
    3. Scott Adams
      - Scott Adams commented on Scott Adams's article in Winter 2026 Issue
      2

      The Future of Gluten Detection: Smart Tools That Could Change Life With Celiac Disease

      One of our sponsors is Nima Partners, and their tools is currently the best I know of.
    4. Scott Adams
      - Scott Adams replied to JamieAnn's topic in Gluten-Free Restaurants
      2

      Jersey Mike’s option: Gluten-free bread

      I'm going to try Jersey Mike's soon--we have one nearby. Thanks for sharing!
    5. cristiana
      - cristiana replied to colinukcoeliac's topic in Gluten-Free Restaurants
      13

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      Hi @trents Two things can happen: 1/ For a very small gluten hit, I will get a slightly sore stomach for a few days, maybe a day or two following the glutening, and (TMI warning) maybe slightly loose BMs with mucus for a couple of days. 2/ For a substantial glutening, and thankfully it's only happened once in recent years, I get bad chills...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,521
    • Most Online (within 30 mins)
      7,748
    CA1
    Newest Member
    CA1
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Jmartes71
      Second chance

      By Jmartes71 · Posted

      Hello, I'm I crazy, nieve, or atomistic? I reached out to my former pcp of 25 years on the medical app today.Reading on the National Library of Medicine 75.6  physicians don't know celiac disease.To be fair he is primary and with the lack of knowledge, I did reach out because he was my Dr for 25 years.I do prefer his app than the one I currently have that was ignite of the disability celiac circus name chaser thanks to the one that  I currently have Since May 31, 2025 to present.
    • trents
      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      By trents · Posted

      @cristiana, I'm thinking the intensity of our response to the same amount of gluten can vary from time to time. Our bodies are a dynamic entity. 
    • Scott Adams
      Jersey Mike’s option: Gluten-free bread

      By Scott Adams · Posted

      I'm going to try Jersey Mike's soon--we have one nearby. Thanks for sharing!
    • cristiana
      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      By cristiana · Posted

      Hi @trents Two things can happen:  1/ For a very small gluten hit, I will get a slightly sore stomach for a few days, maybe a day or two following the glutening, and (TMI warning) maybe slightly loose BMs with mucus  for a couple of days.  2/ For a substantial glutening, and thankfully it's only happened once in recent years,  I get bad chills, followed by vomiting, and my heartbeat is all over the place and I can hardly stand.  It's pretty extreme.  That happens within about 2 hours of eating the gluten.  I might feel slightly dizzy for a couple of days after the glutening episode. Interestingly I've just been out to a cafe which hitherto has made a big thing about how their french fries are cooked in a separate fryer.  I shared some with a friend and they were served with chilli sauce, jalapenos, cheddar cheese and fried onions.  Definitely not health food!  Anyway,  I'd eaten half when I realised I'd not checked the menu to ensure that this dish is still gluten-free - and it turns out it isn't!!!  They've changed the ingredients and the fried onions are now cooked with wheat.   I came home expecting to feel dreadful as I had no idea how much gluten I have consumed but so far if anything I feel just little queasy.  I think I'd have thrown up by now had there been a lot of gluten in the onions.  
    • trents
      Persistent isolated high DGP-IGG in child despite gluten-free diet

      By trents · Posted

      It might be wise to start him on small amounts and work up to 10g. Monitor how he reacts. Some people simply cannot complete the gluten challenge because it makes them too ill. By the way, you can buy powdered gluten in health food stores, at least here in the states you can. With a food scale, it would be easy to measure the amount being consumed in a day. I'm not sure what the intensity of reaction to gluten tells you about what's actually going on with regard to celiac disease. I mean there are some celiacs like me who don't seem to react to minor exposure amounts but who get violently ill with larger exposures. Then there are celiacs who get some kind of reaction to even the tiniest amount of exposure but don't necessarily get violently ill. And how the reaction manifests itself is very different for different people. Some, like me, experience emesis and diarrhea. Others just get brain fog. Others get joint pain. It's all over the map.
×
×
  • 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.