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

Let's Talk About Depression And Celiac...


JerryK

Recommended Posts

JerryK Community Regular

So the way I understand it, from what little research there is to be found, it works like this:

Undigested gluten peptides can "leak" thru the gut. These peptides attach to the opiate receptors of your brain which can lead to the drugged/depressed feelings.

In addition, it's likely your opiate receptors are now blocked by these undigested proteins attached and

your natural endorphins are unable to reach receptors....


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



Celiac.com Sponsor (A8-M):



Ursa Major Collaborator

Jerry, have you read the excellent article in Scott's blog? Here is the link Open Original Shared Link

Scroll down to the entry titled "Gluten causes brain disease!" It answers a lot of questions.

JerryK Community Regular

It's likely safe to assume this study was not sponsored by the Wheat Farmers of America.

OMG. j

tarnalberry Community Regular

I think that there's something to the fact that simply feeling like crap for lengthy periods of time will make you feel depressed - in the case of getting 'reglutened', I would think it would be much like a trigger - reminding you of feeling crappy for a long time, which can be *very* depressing.

Nancym Enthusiast

Well, yeah there is that whole peptide thing but then there's also direct damage to the brain. Who knows what else is going on! I think medical science is really in its infancy about this issue.

Corkdarrr Enthusiast

Logically speaking, I'm depressed because I've been in poor health for 10+ years, still don't feel THAT much better after being gluten-free for six months and CF for 1+ months....and I CAN'T EAT ANYTHING. My thyroid is out of whack. My adrenals are out of whack. My neurotransmitters are severely deficient. It's very frustrating. Add to that the majority of the general public thinks you're absolutely insane....seems to me that if you're NOT depressed, something might be wrong! :P

Courtney

plantime Contributor

I know that chronic physical pain causes depression, so it would not surprise me at all if constantly feeling crappy causes depression. I think it is a vicious cycle: first you are always sick, then you get depressed about it, the depression makes the sickness worse, which makes the depression worse....

Breaking the cycle is hard to do. That is where a couple of good doctors would come in.


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,730
    • Most Online (within 30 mins)
      7,748

    Sumac
    Newest Member
    Sumac
    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.