How long does it take to get Gluten out of your system

[Raptorsgal]

  Does anyone know how long does it take.  After eating gluten for years how long will it take get out of your system 

[Russ H]

4 hours ago, Raptorsgal said:

  Does anyone know how long does it take.  After eating gluten for years how long will it take get out of your system 

That is an interesting question.

It is certainly true that fragments of gliadin (one of the proteins present in gluten) can escape the lumen and enter the wall of the gut where the immune response leading to coeliac disease takes place. In classical coeliac disease, a fragment of gliadin binds to an enzyme found in the gut wall called tTG2 and forms a highly immunogenic complex. The body reacts to this complex as if it were an infectious organism and in doing so generates antibodies to both gluten and tTG2. What is curious is that in the closely related conditions dermatitis herpetiformis and gluten ataxia, a similar process occurs but to related enzymes called tTG3 and tTG6 respectively. The antibodies generated against tTG3 and tTG6 are different to those generated against tTG2, and as tTG3 and tTG6 are not found in the gut wall, it suggests that gluten fragments are crossing into the blood stream and migrating to other sites around the body where these enzymes are found (the skin and brain). I haven't seen any research on how long these might remain and cause effects.

[Raptorsgal]

Thanks for your input I haven’t had gluten since Thursday it not that long that when I find out about my blood test it most likely celiac 

[Russ H]

The symptoms of coeliac come from the body's immune response to gluten rather than gluten itself. As soon as you eliminate gluten from your diet, your symptoms will gradually begin to improve. It can take 2 years for the gut to fully heal. I began to notice improvements within a week or so but it took a year before I was back to normal. I had had coeliac for many years though. You must eliminate every trace of gluten from your diet - even a few breadcrumbs contains enough gluten to make you ill.

[Scott Adams]

I know that some people with DH can have flare ups for weeks after having incredibly tiny amounts of gluten. I think for most people the gluten would pass though your system in a few days, but could trigger an autoimmune response that could go on for a week or even several weeks.

[CMCM]

On 2/5/2023 at 11:40 AM, Russ H said:

That is an interesting question.

It is certainly true that fragments of gliadin (one of the proteins present in gluten) can escape the lumen and enter the wall of the gut where the immune response leading to coeliac disease takes place. In classical coeliac disease, a fragment of gliadin binds to an enzyme found in the gut wall called tTG2 and forms a highly immunogenic complex. The body reacts to this complex as if it were an infectious organism and in doing so generates antibodies to both gluten and tTG2. What is curious is that in the closely related conditions dermatitis herpetiformis and gluten ataxia, a similar process occurs but to related enzymes called tTG3 and tTG6 respectively. The antibodies generated against tTG3 and tTG6 are different to those generated against tTG2, and as tTG3 and tTG6 are not found in the gut wall, it suggests that gluten fragments are crossing into the blood stream and migrating to other sites around the body where these enzymes are found (the skin and brain). I haven't seen any research on how long these might remain and cause effects.

Here's what happened with my mother.  This was in 1967 when she was 46 almost no doctor knew about celiac disease.  She was unable to keep food down and her weight had plummeted to 89 when she finally met a doctor who instead of telling her it was all in her head, he asked if she had been tested for celiac disease.  He did an endoscopy and saw the evidence...her villi were totally gone and her intestinal walls were in his words, "smooth as a billiard ball".  They put her on a strict gluten-free diet, which was hard in those days as there were no gluten-free foods.  She just ate meat, eggs, fruits, vegetables.  No grains of any kind.  She started to get better, slowly at first, then faster.  She put back her lost weight, and a year later she had a second endoscopy and her villi had regenerated.  She had to eat gluten-free for the rest of her life, but she lived until 95! 

She was always hyper sensitive to accidental exposure, and for that reason she rarely ate in restaurants.  When she did get accidental gluten, she would get violently sick very quickly and be sick for several days.  We did gene testing at the time I did mine in 2009, and discovered that she had TWO copies of the predisposing celiac gene.  That of course meant that I had at least one celiac gene, although I had already learned that through my own test. 

My son also got the gene from me, and a gluten sensitive one from his dad.  His celiac disease first manifested as dermatitis herpetiformis.  No one could figure it out, but through reading I learned of it and we later got it confirmed.  He had gone to dermatologists, who just couldn't seem to recognize what his rashes were.  He went gluten-free, but in the last few years it has shifted from the DH (which he doesn't get) but with any accidental gluten he gets violently sick for a couple of days.   I find this kind of odd, but maybe the DH version develops when you are eating gluten and don't know about the celiac disease. 

Anyway, both my mom and son got better pretty quickly once they went strictly gluten-free.    I have to be gluten-free as well, but my issues extend to dairy and corn as well.  I keep my diet very very simple, very low carb and keto in  nature and I do fine.

[Russ H]

2 hours ago, CMCM said:

My son also got the gene from me, and a gluten sensitive one from his dad.  His celiac disease first manifested as dermatitis herpetiformis.  No one could figure it out, but through reading I learned of it and we later got it confirmed.  He had gone to dermatologists, who just couldn't seem to recognize what his rashes were.  He went gluten-free, but in the last few years it has shifted from the DH (which he doesn't get) but with any accidental gluten he gets violently sick for a couple of days.   I find this kind of odd, but maybe the DH version develops when you are eating gluten and don't know about the celiac disease. 

 

It does not seem at all well understood but the current idea is that DH develops from coeliac disease. So it is possible to have silent coeliac disease that progresses to DH. On a gluten-free diet, both go into remission but then either or both can flare up on readmission of gluten to the diet.

Quote

It is noteworthy, however, that while both conditions respond to gluten-free diet (GFD), if gluten is reintroduced to the diet of DH patients, the disease may manifest with either gastrointestinal or skin symptoms.

https://www.mdpi.com/1422-0067/23/6/2910

[MiriamW]

On 2/23/2023 at 12:19 PM, CMCM said:

Here's what happened with my mother.  This was in 1967 when she was 46 almost no doctor knew about celiac disease.  She was unable to keep food down and her weight had plummeted to 89 when she finally met a doctor who instead of telling her it was all in her head, he asked if she had been tested for celiac disease.  He did an endoscopy and saw the evidence...her villi were totally gone and her intestinal walls were in his words, "smooth as a billiard ball".  They put her on a strict gluten-free diet, which was hard in those days as there were no gluten-free foods.  She just ate meat, eggs, fruits, vegetables.  No grains of any kind.  She started to get better, slowly at first, then faster.  She put back her lost weight, and a year later she had a second endoscopy and her villi had regenerated.  She had to eat gluten-free for the rest of her life, but she lived until 95! 

She was always hyper sensitive to accidental exposure, and for that reason she rarely ate in restaurants.  When she did get accidental gluten, she would get violently sick very quickly and be sick for several days.  We did gene testing at the time I did mine in 2009, and discovered that she had TWO copies of the predisposing celiac gene.  That of course meant that I had at least one celiac gene, although I had already learned that through my own test. 

My son also got the gene from me, and a gluten sensitive one from his dad.  His celiac disease first manifested as dermatitis herpetiformis.  No one could figure it out, but through reading I learned of it and we later got it confirmed.  He had gone to dermatologists, who just couldn't seem to recognize what his rashes were.  He went gluten-free, but in the last few years it has shifted from the DH (which he doesn't get) but with any accidental gluten he gets violently sick for a couple of days.   I find this kind of odd, but maybe the DH version develops when you are eating gluten and don't know about the celiac disease. 

Anyway, both my mom and son got better pretty quickly once they went strictly gluten-free.    I have to be gluten-free as well, but my issues extend to dairy and corn as well.  I keep my diet very very simple, very low carb and keto in  nature and I do fine.

@CMCM please can I ask if your mum ended up eating any grains or nuts after her villi had regenerated? And what type of carbs do you eat? I am on a strict gluten-free diet and don't eat dairy but my duodenum isn't healing. You seem to be very strict and diligent with your diet hence I am very interested to find out what else you are avoiding. How about nuts and coffee? Rice and potatoes? Many thanks.