Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

How Long Does It Take?

ginap73

By ginap73
in Coping with Celiac Disease

Recommended Posts

ginap73 Apprentice
ginap73
Posted

How long does it take for symptoms to start going away once you become gluten free?

I am on day 2 and feeling much much better although symptoms are not completely gone.

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

Celiac.com Sponsor (A8-M):


Nantzie Collaborator
Nantzie
Posted

As little as a day or two, and as long as several months. A lot of people see gradual improvement over the course of a year or so. You'll have ups and downs as you get used to the diet because mistakes are inevitable and your body is also adjusting, but you should continue to see improvement.

I had most of my symptoms go away within a couple weeks. Then there were other symptoms, a few of which I never thought were gluten-related, went away slowly after about a year.

For example, I used to get allergies. This year, allergies are really bad around here, and lots of people who "don't have allergies" are having an awful time with them. I'm totally fine. Very odd.

But yea, feeling a difference after just a day or two is common.

Nancy

PatBrown Newbie
PatBrown
Posted

I did really well and after three months did bloodwork and it was great. Now I am again having bowel symptoms. I am thinking that I am more sensitive to contaminant gluten. Changed one medication(the drug company couldnt guarantee that the med was gluten free). I was diagnosed last march and feel much better now. I am eating more healthy and have gained 18lbs. I was too thin before but wish I would stop gaining weight.

April in KC Apprentice
April in KC
Posted

I have been gluten-free for 5 or 6 weeks. I noticed a big difference within 2 days in these areas: fatigue, "brain fog", headaches and GI urgency. Itchy elbows have slowly gotten better. GI is still improving. My Celiac son had positive behavioral response in about a week.

Be warned. I felt great--walking on sunshine--during the first week, and I was still eating quite a few processed foods like chips, etc. After two or three weeks on the diet, I started getting some symptoms back--tiredness, headaches, mouth sores, GI pain (pain was new for me), etc. I felt like crying, like my new-found "health" was going to slip away again. I pretty quickly found out that:

a.) I had somehow become very sensitive to cross contamination...for example, if I eat a baked potato, I have zero issues, but if I eat potato chips, I get gluten symptoms. The potato chips are made on lines with wheat-containing products. It does not make sense that I have become that sensitive, but I have.

b.) I think going gluten-free somehow unmasked another food intolerance--to corn or soy (I'm still figuring it out).

So, don't get discouraged if you start to have symptoms in another couple of weeks. If you do, just start looking at what you're eating.

ginap73 Apprentice
ginap73
Posted
  • Author

my family doesnt believe me when i say my gluten free bread can get cross contaminated in the toaster. my mother, is sensitive to this. and told me to get a toaster of my own, but my aunt doesnt believe it's possible to cross contaminate and get sick from crumbs.

NoGluGirl Contributor
NoGluGirl
Posted
my family doesnt believe me when i say my gluten free bread can get cross contaminated in the toaster. my mother, is sensitive to this. and told me to get a toaster of my own, but my aunt doesnt believe it's possible to cross contaminate and get sick from crumbs.

Dear ginap73,

My parents are like that. They just think I am paranoid. It is so annoying! It is not them who gets violently ill when they get a microscopic amount of the crap in their system. Their opinion does not count for that reason!

Sincerely,

NoGluGirl

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,009
    • Most Online (within 30 mins)
      7,748
    KarenChaya
    Newest Member
    KarenChaya
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • ShariW
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By ShariW · Posted

      These look great!  I follow several people who frequently post gluten-free recipes online (plus they sell their cookbooks). "Gluten Free on a Shoestring" and "Erin's Meaningful Eats>"
    • Scott Adams
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By Scott Adams · Posted

      Sounds great, we also have lots of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/
    • ShariW
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By ShariW · Posted

      When I had to go gluten-free, the rest of my family still ate gluten. They still eat regular bread products and crackers, but there are no other gluten-containing foods in the house. I bought a separate toaster that is only used for gluten-free products, and thoroughly cleaned all cookware, dishes and surfaces. We do have to be very careful with cross-contact, for instance when someone else is making a sandwich with wheat bread. Then I went through my cupboards and pantry, I set aside everything else with gluten and gave it away - flour and baking mixes, pasta, etc. So when I cook any recipe that calls for flour (perhaps for thickening) or bread crumbs like Panko, I only use gluten-free. My cupboard now holds gluten-free baking flour, tapioca flour, rice flour, almond flour, gluten-free oats, gluten-free grits, gluten-free cornmeal, and a few gluten-free baking mixes for occasional use. On the odd occasion when we have pasta, it is gluten-free - nobody notices the difference in the "new" lasagna. I have found several good recipes that are gluten-free and everyone loves them. A family favorite is the Tarta de Santiago, a naturally gluten-free treat made with almond flour.
    • Scott Adams
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By Scott Adams · Posted

      This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      How many people also get sick from the following prolamins?

      By Scott Adams · Posted

      Exactly, everyone with celiac disease technically has an "intolerance" to these: Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Around 9% of celiacs also should avoid oats (but around the time of diagnosis this may be much higher--some will have temporary intolerance): Oats: The prolamin is called avenin. I had to avoid this for 1-2 years after my diagnosis until my gut healed: Corn: The prolamin is called zein. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
×
×
  • Create New...