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

Good Herb For C ?


Guest adamssa

Recommended Posts

Guest adamssa

Hi everyone,

I was wondering if anyone could recommend a good herb for C, besides psyllium/metamucil, that the bowel won't become dependant on? I usually take a lot of magnesium. It works for me, but not in a healthy way, if you know what I mean. I've used it anyways for almost a year, anything not to be C, but I really think I need to try something else. Psyllium doesn't work for me, yesterday it gave me pretty bad stomach pain.

Sara


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



Celiac.com Sponsor (A8-M):



Jestgar Rising Star

Vitamin C can help (maybe that's why they named it that ;) ). Try increasing your citrus.

RiceGuy Collaborator

I've tried a few different magnesium supplements - all in powdered form because I know my system would never break down a solid pill. My main goal was actually to assist in nutrient absorption, but I did see the kind of effect you're looking for also.

The first one "worked", but it really gave me trouble at the same time. I then tried a different formulation, which was much better, except it gave a funny taste to whatever I put it in. I found out that the vitamin D it had was from sheep lanolin. So now I just use a straight magnesium citrate powder. The "oooph" it gives is quite a mild effect, but I know I'm now getting better absorption because I can truly feel the improvement in many ways - day by day.

So although the digestive system can get dependent on a typical laxative, I see this as a nutrient - one which I am obviously not obtaining adequately from food. Chlorophyll contains magnesium, so if you start "seeing green" after eating spinach or other dark leafy veggies, that to me is an indicator that the chlorophyll isn't being broken down. Hence malabsorption.

Jestgar Rising Star
Chlorophyll contains magnesium, so if you start seeing green" after eating spinach or other dark leafy veggies, that to me is an indicator that the chlorophyll isn't being broken down. Hence malabsorption.

This is interesting and I never would have thought about it that way, but there are other reasons for seeing green. I don't digest spinach very well, so that always comes through green even though other green plants don't. Also, if I've eaten something that my digestive tract really objects to it might come out green, but I think that's from bile.

Just pointing out that, as with all things, you have to consider what you started with when analyzing what you got.

lorka150 Collaborator

although not an herb, what about glycerin suppositories?

plantime Contributor

I use cat's claw and hawthorne berry capsules. Not the extract ones, the ones that are whole herb crushed and put into capsule shells. They have a bit of magnesium in them, but I find that using the herbs helps me more than using plain magnesium. I have used milk thistle, but it caused painful cramping.

woofie Newbie
I've tried a few different magnesium supplements - all in powdered form because I know my system would never break down a solid pill. My main goal was actually to assist in nutrient absorption, but I did see the kind of effect you're looking for also.

The first one "worked", but it really gave me trouble at the same time. I then tried a different formulation, which was much better, except it gave a funny taste to whatever I put it in. I found out that the vitamin D it had was from sheep lanolin. So now I just use a straight magnesium citrate powder. The "oooph" it gives is quite a mild effect, but I know I'm now getting better absorption because I can truly feel the improvement in many ways - day by day.

So although the digestive system can get dependent on a typical laxative, I see this as a nutrient - one which I am obviously not obtaining adequately from food. Chlorophyll contains magnesium, so if you start "seeing green" after eating spinach or other dark leafy veggies, that to me is an indicator that the chlorophyll isn't being broken down. Hence malabsorption.

I've been taking 400-600 mg chelated magnesium for years, and my docs are always troubled by it - which always makes me thing I shouldn't be taking it - but it is the only thing that keeps me regular (and free from heart palpitations). since I am only recently gluten-free, I thought I could give that up - but I'm pretty sure I am wrong about that. I react VERY poorly to psyllium & metamucil, but citrucel seems to work much better. I was just hoping all of this dependence on these products would disappear!


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.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Unexpected gluten exposure risk from cultivated mushrooms

    2. - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Unexpected gluten exposure risk from cultivated mushrooms

    4. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      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.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
    • Jane02
      Hi @trents, yes I've had my levels checked in Dec 2025 which revealed vit D deficiency. I considered eggs although they only contain about 45 IU vitamin D/egg. I need 2000 IU vitamin D for maintenance as per my doctor. Although now, I likely need way more than that to treat the deficiency. My doctor has yet to advise me on dosing for deficiency. I've also considered cod liver oil, although again, if it's processed in a facility that has gluten, especially on flour form, I worried to test it, even if they have protocols in place to mitigate cross-contamination with gluten.
×
×
  • 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.