A question - eggs & dairy

[Kwinkle]

Hello everyone.  For those of you that I’ve had a sensitivity develop to eggs and dairy (one or both) I am wondering for those who were able to go back to eating these things how did you discover that it was all right? I have a sensitivity to both, but I really miss eggs and I really miss dairy but I’m afraid to try them again so I’m wondering what others have done. Thank you 

[trents]

First of all, being able to return to foods that you have developed a sensitivity to in connection with celiac disease is not a given. You may or may not be able to do this with time. But the ability to do so seems to be connected with the healing of the villous lining of the small bowel which often takes 2-3 years in adults after attaining to consistently truly gluten free diet. But you will just have to test the waters. Experimentation with those foods is the only way. Realize also there are thresholds of tolerance. You may be able to consume those foods without issue but not as often and in lesser amounts than in your pre celiac days. So, start small and go slow.

Edited August 13 by trents

[Kwinkle]

Thank you, Trents 😊

[Lotte18]

I went back to consuming dairy after a year of healed villi.  What I didn't know is that along with developing celiac, my pancreas was no longer producing enough enzyme to consume lactose.  My GI said he often sees this with celiac patients.  Some people can go back to dairy with no problems at all and others will develop odd symptoms like ataxia--balance issues, etc.-- for no apparent reason.  It took me a year of suffering to get it all straightened out.  Hope this saves you some time!  

[trents]

2 hours ago, Lotte18 said:

I went back to consuming dairy after a year of healed villi.  What I didn't know is that along with developing celiac, my pancreas was no longer producing enough enzyme to consume lactose.  My GI said he often sees this with celiac patients.  Some people can go back to dairy with no problems at all and others will develop odd symptoms like ataxia--balance issues, etc.-- for no apparent reason.  It took me a year of suffering to get it all straightened out.  Hope this saves you some time!  

Lactase is the enzyme that breaks down lactose. Lactase is produced in the small intestine. It is not produced in the pancreas. https://cymbiotika.com/blogs/health-hub/understanding-what-organ-produces-most-digestive-enzymes  

"Lactase is found in the brush border of the small intestine of humans and other mammals." https://en.wikipedia.org/wiki/Lactase

Studies have shown through micro analysis that the small bowel lining from those with celiac disease may never completely heal, even after years of gluten free living. There is healing at the macro level but not all cellular functions may be restored.

Edited August 20 by trents

[Cilla Panagiotidis]

When the small intestine does not heal, does that indicate refractive celiac

[Scott Adams]

It could, but it could also mean that gluten still not being fully eliminated. It's important to get a celiac disease blood panel to help figure this out.

For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions that can cause damaged villi:

 

 

[Wheatwacked]

On 8/20/2025 at 10:01 AM, Lotte18 said:

my pancreas was no longer producing enough enzyme to consume lactose.

As @trents stated the pancreas does not produce lactase enzyme.  Most humans lose the ability to create enough lactase.  Some say milk is only for babies. But, by eating brined fermented foods like dill pickles and sourkraut, the Lactobacillus from these foods set up colonies in your gut and excrete lactase so we can eat dairy.  Most pickles sold in supermarkets are quick pickled, the vinegar gives them the texture and taste, but not the nutritional benefits.  Vinegar's acidity can inhibit or even kill Lactobacillus strains.  They need to be salt fermented.  And antibiotics kill them along with their prescribed target.  I used to make my own.  It takes about 10 days, depending on the sourness and crunchiness you prefer, then store in the fridge.  Bubbies Kosher Dill pickles and Ba-Tampte are the one's my Publix carries in the refrigerate area.  Never both at the same time though.  And there's Katz's Delicatessen in NY will ship.  I loved everything at Katz's.

Naturally Fermented Pickles [The Complete Guide]

Regarding the fats in milk.  Commercial dairies use additives to the feed to increase milk volume and milkfat.  Unfortunately the fat added are the C:16 fats but not the C:18 healthy fats, giving commercial dairies milk an omega 6:3 ratio of 5:1, inflammatory.  Organic milk's (30% pasture fed) ratio is 3:1 and Grassfed milk is 1:1.  Grass fed (pasture fed) milk in my opinion tastes much better, and is less inflammation.  It tastes so good, like the milk the milkman delivered to us in the fifties.  Another case of how overprocessed our food is today.  Even the 0%Fat Grassmilk tastes good.

Only Ireland and New Zealand produce mostly pasture fed milk commercially.