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

Can't Stay Healthy


Jen H

Recommended Posts

Jen H Contributor

Hey everyone,

Ever since I've been diagnosed with celiac disease, I have been sick with stomach viruses and the flu more often. I am rarely completely healthy and when I do get sick, I seem to stay ill longer than my family and friends.. I am curious if anyone has found any information on whether having celiac disease decreases immunity and lengthens illness duration. Have you heard any info on this subject from your doctors?


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



Celiac.com Sponsor (A8-M):



Rikki Tikki Explorer

Hi Jen:

It would make sense that this is an autoimmune disease that out bodies can't recover from an illness as quickly. I would suspect that as we get healthier our immune system will also get stronger.

Guest Robbin

Also, you probably were not absorbing your nutrients, and your immune system is weaker because of that. Do you take any supplements? Perhaps some good multivitamins will help you build back up. It really does take a little time, but you will get there. It has taken me since Jan. to really start to build up more immunity. So far, I haven't caught the bug my family has had, so maybe my immune system is kicking in.

Take care and have courage, it will get better. If you think you may have some serious deficiencies, maybe your doctor should check your iron and vitamin levels.

CarlaB Enthusiast

I actually seldom get sick from viruses since going gluten-free. I am feeling tired and weak all the time though ... my doc says it's adrenal fatigue ... probably from the stress of being sick for so long along with everything else in life. Even if this is not your problem, if you followed some of the advice they give for dealing with it, you will probably feel better and help your immune system -- reduce stress, eat several small meals, never skip breakfast, get lots of sleep, eat whole foods and protein every meal, a little exercise (don't overdo it, choose relaxing ones), supplement -- I think this would help anyone. I'm finding it's really building my strength back up. Once you get your strength back, you should be better able to fight off illness.

I'm assuming you are already doing everything you can to be gluten-free! This is just extra stuff to bring you back to health. I think it's also a good idea to have your vitamin/mineral levels checked.

Jen H Contributor

Thanks for your advice everyone. I am currently taking multivitamins and calcium supplements and I do get a lot of rest. Rikki Tikki, it does seem to make sense that our immune systems can't fight off infections as well because we've been sick. I will have to ask my doctor about that.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,772
    • Most Online (within 30 mins)
      7,748

    Brandi J
    Newest Member
    Brandi J
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
      As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says  everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. 
    • Scott Adams
      While hypoglycemia isn't a direct, classic symptom of celiac disease, it's something that some individuals with well-managed celiac disease report, and there may be a few plausible explanations for why the two could be connected. The most common theory involves continued damage to the gut lining or nutrient deficiencies (like chromium or magnesium) that can impair the body's ability to regulate blood sugar effectively, even after gluten is removed. Another possibility is delayed stomach emptying (gastroparesis) or issues with the hormones that manage blood sugar release, like glucagon. Since your doctors are puzzled, it may be worth discussing these specific mechanisms with a gastroenterologist or endocrinologist. You are certainly not alone in experiencing this puzzling complication, and it highlights how celiac disease can have long-term metabolic effects beyond the digestive tract.
    • trents
      Paracetamol, aka, acetaminophen (Tylenol) just does not do anything for me as far as pain relief. It does help with fevers, though.
×
×
  • 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.