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How Long Does It Take

babygirl1234

By babygirl1234
in Coping with Celiac Disease

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babygirl1234 Rookie
babygirl1234
Posted

for your stomach to heal? because i went to the doctor today for my biscopy results and my celiac disease showed up and ive been gluten-free for about 10 years or so and i only cheated like once a year by me doing that could i have done damage to my stomach and when i did cheat i only had like a small pice of cake or a tiny bite of cheese i mean could i had done more damage to my insides and it toke all this time for my celiac disease to flare but other then that ive been sticking to my gluten-free diet. and they gave my aunt infor about celiac disease, you should see all the stuff they gave her

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Yenni Enthusiast
Yenni
Posted

Are you possibly eating someting that has gluten in it that you have missed?

babygirl1234 Rookie
babygirl1234
Posted
  • Author

not lately nope ive been on gluten-free since ive been back on it i could but i dont see how because my aunt makes sure what i have to eat is gluten-free

ravenwoodglass Mentor
ravenwoodglass
Posted

Have you checked for non-food sources of gluten? Things like toiletries and makeup, especially lip sticks and glosses, craft items like glues, pastes, chalk, clays, and stuff like pet foods and shared things like toasters and cutting boards?

babygirl1234 Rookie
babygirl1234
Posted
  • Author

i have my own toaster and my aunt doesnt cut anything on a cutting borad she uses a paper plate for my stuff i dont touch the dog food only the dog treats, i dont ware makeup so thats not a prob

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    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

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    • Scott Adams
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      By Scott Adams · Posted

      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.
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