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3 months gluten free and feeling better

MADMOM
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MADMOM Community Regular
MADMOM
Posted

so ive been gluten free since my diagnosis back in mid jan of this year - i stopped having dairy for several weeks although i wasn’t really getting a reaction when eating it and u would say i felt totally normal around two weeks ago it’s amazing - and i was adding dairy back in recently on and off to see if i’d feel any different and thank god no reaction - i never had many GI issues at onset but more physical with iron deficiency only - i have to say that most all of my back pain and aches have disappeared! i feel so much more energetic and no longer fatigued - my eyes are brighter white no stomach pain - i’m waiting on 3 months to go do followup blood work and pray my levels have dropped!  do you think it’s safe to incorporate dairy in diet slowly if it’s not causing me pain or should i hold off?  so far i feel totally normal with the small amounts i am consuming 

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BuddhaBar Collaborator
BuddhaBar
Posted

Yay! So glad you're feeling better! Imagine how good you will feel in a year! If you don't react to dairy, then just go for it. Don't restrict anything that's not necessary. Some people get temporary lactose intolerace, but it doesn't seem to be the case with you so enjoy your dairy! 

Scott Adams Grand Master
Scott Adams
Posted

This is great to hear, and hopefully this positive trend will continue in the months ahead. For me it was probably around the 1-2 year mark that I started to realize how "normal" people felt.

MADMOM Community Regular
MADMOM
Posted
  • Author

ty so much i’m hoping i will only continue to feel even better - so i’ve only incorporated dairy in small increments - but generally have lactose free milk and yogurt - i had stopped dairy for two weeks just to test my gut but it really never bothered me anyway - i didn’t see much of a difference so i added little bits of butter or ice cream and see no reaction- however most of my diet is lactose free - i hope my blood work indicates a decent drop in my levels - other thing was i read my biopsy which  said mild blunted mucosa - and wondering was my gut that damaged?  my levels were high in my blood work but maybe my gut wasn’t that bad🤔

BuddhaBar Collaborator
BuddhaBar
Posted

It takes a lot more time to damage the gut than to get elevated antibody levels. Maybe you haven't been sick that long? That's probably why you already feel so much better 😃
I suspect I was sick 5 years prior to diagnosis and my gut damage was partial to subtotal. 5 years and still not a total damage. 
 

MADMOM Community Regular
MADMOM
Posted
  • Author

i only started having symptoms of pinchiness under my ribs in october of 2020 - very mild until dec it felt a bit stronger then did endoscopy and blood work and was diagnosed but i’ve always been anemic and i’ve had a traumatic situation happen to my son two years ago which i feel brought this on or woke it up rather - i’m praying o continue to feel better and that my gut is healing one day at a time image.png.8cd953ead74c6b65a50861f463ed42a9.png❤️

BuddhaBar Collaborator
BuddhaBar
Posted

Yes, I also believe that celiac can be triggered by stress or trauma. My stress started around 5-6 years ago and I don't think it's a coincidence I had my first celiac symptoms (neuropathy) about the same time. I got referred to a neurologist for suspected MS. Of course I didn't know back then it was celiac because my gut symptoms flared up waaaaay later. That's probably why it took so long to get diagnosed.  
 

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

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
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      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. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
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