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

Day 5


JerryK

Recommended Posts

JerryK Community Regular

Well I'm on to day five avoiding gluten to the best of my ability. Today I actually ate an apple, that should shock the old system:)

I've noticed already that I don't feel as bloated.

Also, very interestingly, I feel like I've walked out from under a very thick fog. I didn't know I was in the fog, because I'd gotten used to it. Placebo effect...perhaps....I dunno...we'll see.

jerry


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



Celiac.com Sponsor (A8-M):



mtdawber Apprentice

I have only been gluten free for a couple of weeks. That fog is one of the first things I noticed to leave me - thank god! It's like having the flu and then you start to feel better. You didn't realize how crappy you felt for how long until you start to feel better again. :ph34r:

It's good that you are giving the gluten free diet a go. I know you are skeptical but a lifestyle change is way easier than some other things that could happen if you keep eating gluten.

Having said that I know how hard it is. I am still "mourning" the food I can no longer have.

:wacko:

Jestgar Rising Star

Hang there Jerry. Feeling well feels pretty good. That whole coming back to life thing may help you not want to cheat.

CarlaB Enthusiast

Jerry, there will be lots of symptoms that change like the fog ... things you never noticed. It's pretty pathetic that we get to the point that we don't even know what "normal" feels like.

JerryK Community Regular

I guess it doesn't take a rocket scientist to figure out why I used to feel so bad after a few beers.

I haven't drank beer in a while...it always affected me badly....

CarlaB Enthusiast
I guess it doesn't take a rocket scientist to figure out why I used to feel so bad after a few beers.

I haven't drank beer in a while...it always affected me badly....

Yeah, me too. I figured out beer made me sick over 20 years before I figured out gluten made me sick. I was one of the few college students who didn't drink the stuff!

VegasCeliacBuckeye Collaborator

"Brain Fog" is common for celiacs who ingest gluten.

Life is pretty amazing when one comes out of the "fog"...


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



Celiac.com Sponsor (A8-M):



luvkin Newbie

What you are feeling is not a placebo effect. The fog is very real. When I came out of it I became very angry with people who seemed to depend on me being in a fog all the time.

Nancym Enthusiast
What can you expect if you sharply reduce or eliminate wheat? The majority of people:

--Feel like a cloud has been lifted from their thinking.

--Don't experience the afternoon blah or tired feeling after lunch.

--Lose weight, sometimes substantial quantities.

--Raise HDL.

--Reduce small LDL.

--Reduce triglycerides, particularly if they start >100 mg/dl.

--Reduce blood sugar.

Open Original Shared Link

Nancym Enthusiast
Also, very interestingly, I feel like I've walked out from under a very thick fog. I didn't know I was in the fog, because I'd gotten used to it. Placebo effect...perhaps....I dunno...we'll see.
Placebo? Well, one that many of us have succumbed to then, even this cardiologist:

What can you expect if you sharply reduce or eliminate wheat? The majority of people:

--Feel like a cloud has been lifted from their thinking.

--Don't experience the afternoon blah or tired feeling after lunch.

--Lose weight, sometimes substantial quantities.

--Raise HDL.

--Reduce small LDL.

--Reduce triglycerides, particularly if they start >100 mg/dl.

--Reduce blood sugar.

Open Original Shared Link

I can understand your skepticism though, I was pretty skeptical too.

Katie618 Apprentice
I guess it doesn't take a rocket scientist to figure out why I used to feel so bad after a few beers.

I haven't drank beer in a while...it always affected me badly....

beer made me feel awful too!! before i was diagnosed, i would wake up after a party and think to myself "what the heck happened?!?!?!" my skin was sooo itchy, so inflammed, and red!!! (i have DH), but i have found some pretty good alternatives!! New Grist, Bard's Tale-Dragon Gold, Redbridge.

I feel that bard's tale- dragon gold tasted the most like a regular beer, new grist is a little lighter- like an ale almost, and i haven't had redbridge yet.

Open Original Shared Link i'm from CT, and there aren't any places in ct that seel Bard's tale... the site will tell you which states do and where

Open Original Shared Link i've found new grist in wild oats

JerryK Community Regular
Open Original Shared Link

Thanks for posting this, interesting stuff. j

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • 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):





  • 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.