Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

High Cholesterol


briankatie

Recommended Posts

briankatie Newbie

Does anyone with this disease, suffering from High Cholesterol? If so, what are you doing for it?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



plantime Contributor

My cholesterol was just over the border: 187 ldl, 37 hdl. I was on Lipitor, which brought it down nicely, but I had an adverse reaction to the drug. Now, I use 1 tsp ground flax mixed into something I eat each day, garlic, cod liver oil capsules (omega-3 stuff), and exercise. I will find out in December if it helps. These are all supposed to be great natural cholesterol-busters. I have also learned that the natural things I use have more than one function: flax is a great fiber, garlic strengthens the heart, and cod liver oil coats the ends of osteoarthritic joints to lessen the grinding.

celiac3270 Collaborator

I have slightly high cholesterol....and I'm only 13!!!! And I play lots of sports, love to run, and am constantly active. I'm doing nothing about it, cause it must not have been too bad; my doctor didn't bring it up or tell me to do anything about it....

-celiac3270

Guest jhmom

I too have high cholesterol, once it was at 253, then down to 224, 214 now it's at 200. My Endo doc is not worried about it as much now since I lost 40lbs and not overweight anymore. I think it has more to do with me being hypothyroid.

briankatie Newbie

Thanks for the comments. Since 1997 my overall level has gone from 127 to 212. I am blame it on the gluten-free Food. It is high in Fat, Cholesterol and Carbs. I am very active and just dont get. I am going to do research and will let you know anything I find out.

lovegrov Collaborator

I went from 130 to 210, but I also gained a lot of weright. Since losing most of it I'm now at 180.

Many people with untreated celiac have abnormally low cholesterol (like 127). The cholesterol rises when you go gluten-free because you suddenly strart absorbing all that stuff that raises cholesterol. Some people can change diet and take natural things that lower the cholesterol, which of course is what you should try first, but some people just have the genes for high cholesterol and have to take medication. Taking the medication is a whole lot better than having high cholesterol.

richard

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,742
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.