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Gluten exposer


MelissaLMandrick

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MelissaLMandrick Rookie

3 years ago I had a gluten exposed well in the hospital. I lost my gallbladder more medication I have to take trips to the ER for dangerous constipation. I had not feeling in my bowels and only go to the bathroom if I had spasms.at the same time my eyes went crossed. Had to get surgery to fix it back in Nov 2021 the worst was I had sieures my nerves would be cold and pickily. The strange part my head in the back and on the crown was swalloen and had tenius and headaches I would use ice cubes to relief the pain. I got tested for lupus and ms didn't have them. the neurologist said it was from my celiac but the weird part was the same spot as my scar tissue from a hemrge from birth would be the pain at. As time went on I would have seiures weekly lasting hours. Then for now reason I had a addition to new mental health medication and never again did I have seizures it was a miracle. Have you or someone had neurological problems like mine from. Celiac. I really wanted to take part in a celiac study but when review my condition have neurological problems at the time I was not able to take part in the study.


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trents Grand Master

Welcome to the forum, MelissaLMandrick!

Various neurological problems are known to be associated with celiac disease, including headaches/migraines and ataxia. Are you consistent in your efforts to eat gluten free? Are you taking any vitamin and mineral supplements. Vitamin and mineral supplements could be a great deal of help to you in finding relief. The damage to our small bowel lining caused by celiac disease typically results in nutritional deficiencies.

knitty kitty Grand Master

Welcome, Melissa,

It's really important with Celiac Disease to make sure your body is getting plenty of essential vitamins and minerals.  

I understand what you are going through.  I developed severe nutritional deficiencies, too.  

The vitamin that runs out first is Vitamin B 1 Thiamine.  

Thiamine deficiency can cause problems with the gallbladder.  I had mine removed, too, and my Thiamine deficiency got worse, too.  Thiamine deficiency in the digestive tract is called Gastrointestinal Beriberi.  

Thiamine deficiency and magnesium deficiency can cause constipation. 

Thiamine deficiency can cause Ophthalmoplegia, the paralysis or weakness of the eye muscles (crossed eyes) and nystagmus.

 Thiamine deficiency causes neuropathy making us feel "pins and needles" or "cold and prickly nerves".  Neuropathy is also connected to Cobalamine B12 deficiency and Pyridoxine B 6 deficiency.

 Thiamine deficiency causes headaches, tension headaches, cluster headaches, migraine headaches. 

 Thiamine deficiency can cause localized swelling and water retention, and edema of the feet and hands.

 Thiamine deficiency and Vitamin C deficiency can cause poor healing of wounds.

Thiamine deficiency causes seizures.  Seizures are not fun.  

Thiamine deficiency causes neurological problems, problems with thinking and comprehension, and memory problems.  

Yes, I've had Thiamine deficiency.  I've lived through these same symptoms.  My doctors did not recognize the symptoms of Thiamine deficiency.  

I studied Microbiology and Nutrition at university.  I learned how cells work and the vitamins needed to make them work.  Thiamine.  Out of desperation, I tried high dose Thiamine.  I had symptom improvement within an hour of taking high dose Thiamine.  I took a B Complex supplement, too, because Thiamine needs the other B vitamins and magnesium to make life supporting enzymes.

High doses of Thiamine are needed to get inside cells to make them function properly again.  I used Thiamine Hydrochloride (500 - 2000 mg/day), and Allithiamine (Tetrahydrofurfuryl Disulfide - TTFD), and Benfotiamine.   

Doctors think Thiamine deficiency only happens in alcoholism and presents only with Wernicke's-Korsakoff syndrome, but outside of alcoholism, Thiamine deficiency presents with all these seemingly unrelated illnesses.  

Ask your doctor to check for nutritional deficiencies, although blood tests are not accurate measurement of thiamine inside cells.  Ask for an Erythrocyte Transketolase test which tests for evidence thiamine is actively being used properly.  Ask for intravenous thiamine if  available.

Keep us posted on your progress!

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    • SilkieFairy
      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      @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
      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! 
    • knitty kitty
      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      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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