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Recurrent pregnancy loss

LCArseneault

By LCArseneault
in Related Issues & Disorders

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LCArseneault Rookie
LCArseneault
Posted

Has anyone diagnosed with celiac found as part of RPL workup gone gluten free and had successful pregnancies? 

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Darcy Martinez Apprentice
Darcy Martinez
Posted

Some have had success preventing miscarriages by taking progesterone. 

LCArseneault Rookie
LCArseneault
Posted
  • Author
36 minutes ago, Darcy Martinez said:

Some have had success preventing miscarriages by taking progesterone. 

Was on progesterone for my last loss and still miscarried. My entire recurrent pregnancy loss workup has come back normal except for my celiac panel was positive, and from what I’m reading untreated celiac can cause both infertility and recurrent pregnancy loss. My doctor is quite young and has never had a patient with recurrent pregnancy loss before let alone with celiac, so hadn’t come across the situation and couldn’t comment. 

knitty kitty Grand Master
knitty kitty
Posted

@LCArseneault, welcome to the forum!

I understand what you're going through.  I've lost babies, too.

Be aware that Celiac Disease causes malabsorption which results in malnutrition.  Being low or deficient in certain vitamins and minerals can affect your fertility and successful pregnancies.

Here are some articles that you might find helpful...

"The Role of Vitamin D in Fertility and during Pregnancy and Lactation: A Review of Clinical Data"

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6210343/

And...

"Association of vitamin D intake and serum levels with fertility: Results from the Lifestyle and Fertility Study"

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5545066/

And...

"Effects of Mild and Severe Vitamin B1Deficiencies on the Meiotic Maturation of Mice Oocytes"

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5395269/

And...

Thiamine during pregnancy...

https://www.hormonesmatter.com/tag/vitamin-b1-deficiency/

Your blood test for Celiac was positive.  Damage to the small intestine can be microscopic and patchy in the early stages.  A biopsy would be able to find this and would give you a baseline for future reference.  But it's understandable not wanting to wait for an endoscopy in the current times.  Starting a gluten free diet now and going back on gluten a few months down the road may provoke more severe symptoms.  Some people choose to do a genetic test to find out if they have some of the most common genes for Celiac.  Not all Celiac genes are known, but.... I personally don't think continuing to hurt oneself with gluten is beneficial. Most Celiacs take eighteen months to two years to heal.   A positive blood test for gluten antibodies, a positive genetic test, and improvement on the gluten free diet might be enough for you. 

I find Dr. Sarah Ballantyne's book "The Paleo Approach" very helpful.  She has Celiac, as does her children.  This diet has been scientifically proven to help with healing.  

Discuss with your doctor the benefits of supplementing with a B Complex, Vitamin D and additional thiamine.  

Hope this helps!  Keep us posted on your progress!  

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      By Aretaeus Cappadocia · Posted

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Aretaeus Cappadocia · Posted

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
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      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
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