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He Grew Another 1/4 Inch This Week!

ACottrell

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ACottrell Rookie
ACottrell
Posted

Wow, my son has been a failure to thrive baby for months now, but started growing almost immediately when we started the diet. He has grown 1.25 inches and gained half a pound in two weeks! Can you believe it? My doc wouldn't have if we hadn't made her measure him today. We are so happy- thank you all for the wonderful advice. I'm so glad I finally found a thorough ped. that actually checked for Celiac- I had never even heard of the disease before this month!

Oh, and she said she totally understood why we don't want to do the biopsy. She's great!

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Nantzie Collaborator
Nantzie
Posted

That's so exciting! It amazing when you see the changes happening right before your eyes isn't it? It sounds like the doctor is a keeper too!

:D

Nancy

Ursa Major Collaborator
Ursa Major
Posted

Incredible! How happy you must be. :)

mom-to-claire Apprentice
mom-to-claire
Posted

That's amazing. My DD gained about 1.5 lbs in 3 weeks but I think she has now plateaued and now I have gone gluten free (well maybe lite might be more accurate but I'm trying) as I am still breastfeeding. She doesn't seemed to have grown in height though which is concerning to me. She is SO small for her age. She'll be one on Jan 13th and looks like she is about 6 months old.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

Woo-HOO, Amy!

MomtoClaire, what is your little one eating besides breastmilk (which is always the best, anyway)? Maybe we can help you with some ideas on this? One of my friends was giving her son so much juice everyday, he was too full to eat much, and did much better on milk and water.

vampella Contributor
vampella
Posted

Isn't it great to see them thrive. my DD gained 3/4 lb in 2 weeks and at her month check up gained 1 full inch. she'll be 4 in feb & hasn't grown in height since she was 18 months. It's SOOO great.

Congrats & I know how good it feels.

ACottrell Rookie
ACottrell
Posted
  • Author

Thanks a lot, everyone. Yes, it is such a relief that we seemed to have solved this medical mystery that is my tiny son. :)

Oh, and Mom to Claire, is it possible her weight just can't keep up with the fast growth right now and that she will plump up once this little growth spurt is over? I'm not sure how all that works exactly and I'm sure we all grow differently, but I would call just the improvement in her height great news! I'm sure she's on her way back onto the growth charts. I would love to see that for my boy, too.

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jerseyangel Proficient
jerseyangel
Posted
Wow, my son has been a failure to thrive baby for months now, but started growing almost immediately when we started the diet. He has grown 1.25 inches and gained half a pound in two weeks! Can you believe it? My doc wouldn't have if we hadn't made her measure him today. We are so happy- thank you all for the wonderful advice. I'm so glad I finally found a thorough ped. that actually checked for Celiac- I had never even heard of the disease before this month!

Oh, and she said she totally understood why we don't want to do the biopsy. She's great!

Wow! That is so good to hear :D

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      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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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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