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

Gluten Free Effects


deedub

Recommended Posts

deedub Rookie

I was diagnosed and been gluten free for about 2-1/2 weeks and feel no better nor worse.

I feel great except for the same symptom of getting hunger pangs / acidic stomach, and then gas 30 min after a meal. The meals I have been preparing have NO gluten or lactose in them, I'm positive. It would appear that something still is not right. It's not normal to have these continued symptoms while gluten free.

I have yet to follow up with the doctor, but suspect bacteria overgrowth ( which basically produces excess gas ) who knows. This whole diet is frustrating at times, because like so many other members of this forum who get extremely ill after being glutened, i have never felt any ill effects that would drive me to stay away from gluten. Yes, i thoroughly understand that you can have NO symptoms, yet I'm told that gluten is damaging my body.

Furthermore, I have read that bacteria overgrowth can "mimic" celiac villi blunting and blood tests are not always accurate. Sorry to vent, but I want to be 100% sure that gluten IS the problem before I go gluten free for the rest of my life.


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



Celiac.com Sponsor (A8-M):



FeedIndy Contributor

It can take quite some time to feel the benefits of a gluten free diet. Most of us have spent years damaging our bodies so it won't suddenly go away after a few weeks. I noticed some improvement after a week or two, more improvement after a month and then things got a bit worse-cut out dairy and was feeling great after another week. For my youngest, the effects were almost immediate. On the other hand, my uncle (who is also celiac, though not blood-related) took months to start feeling better.

JerryK Community Regular

It took me about a month to feel the full effects of a gluten-free diet, but then I'm Gluten Intolerant with

Celiac not being confirmed.

After 6 weeks, I can tell you that it's been worth it. I'm reminded of how worth it if I try to sneak a cookie, which I did, once.

I understand your desire to KNOW it's the gluten before embarking on a gluten-free diet. I felt the same way.

I went on, went off, went on, off, on, off and at some point I KNEW. I'd say give it a while, then if you want to do a Gluten Challenge and see if you have symptoms, go for it. I'm betting you will have your answer then. I certainly did.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,508
    • Most Online (within 30 mins)
      7,748

    Ing
    Newest Member
    Ing
    Joined

  • Celiac.com Sponsor (A20):



  • Celiac.com Sponsor (A22):




  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Russ H
      I hope you are on the mend soon. About 1 in 5 people who contracted chicken pox as a child go on to develop shingles in later life - it is not uncommon. There are 5 known members of the herpes virus family including chicken pox that commonly infect humans, and they all cause lifelong infections. The exact cause of viral reactivation as in the case of shingles or cold sores is not well understood, but stress, sunburn and radiotherapy treatment are known triggers. Some of the herpes viruses are implicated in triggering autoimmune diseases: Epstein-Barr virus is suspected of triggering multiple sclerosis and lupus, and there is a case where it is suspected of triggering coeliac disease. As to whether coeliac disease can increase the likelihood of viral reactivation, there have been several cohort studies including a large one in Sweden suggesting that coeliac disease is associated with a moderate increase in the likelihood of developing shingles in people over the age of 50. US 2024 - Increased Risk of Herpes Zoster Infection in Patients with Celiac Disease 50 Years Old and Older Sweden 2018 - Increased risk of herpes zoster in patients with coeliac disease - nationwide cohort study
    • Russ H
      BFree bread is fortified with vitamins and minerals as is ASDA own-brand gluten-free bread. All the M&S bread seems to be fortified also.
    • Flash1970
      You might try Heallix.  It's a silver solution with fulvic acid. I just put the solution on with a cotton ball.  It seemed to stop the nerve pain. Again,  not in your eyes or ears.   Go to heallix.com to read more about it and decide for yourself Also,  I do think nerve and celiac combined have a lot to do with your susceptibility to shingles breaking out. 
    • trents
      Celiac disease requires both genetic potential and a triggering stress event to activate the genes. Otherwise it remains dormant and only a potential problem. So having the genetic potential is not deterministic for celiac disease. Many more people have the genes than actually develop the disease. But if you don't have the genes, the symptoms are likely being caused by something else.
    • Roses8721
      Yes, i pulled raw ancetry data and saw i have 2/3 markers for DQ2.2 but have heard from friends in genetics that this raw data can be wildly innacurate
×
×
  • 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.