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

Serotonin Levels

Sugar

By Sugar
in Related Issues & Disorders

Recommended Posts

Sugar Rookie
Sugar
Posted

Hello everyone. I was just wondering, does anyone know about the effect of celiac disease on seratonin levels? I know I've been addicted to wheat and sugar and also suffered from depression. I feel better since going gluten free, but I was just wondering because I know eating things your body rejects can give you a "high." Any thoughts?

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

Celiac.com Sponsor (A8-M):


rock on Apprentice
rock on
Posted

I do think that having celiac or gluten sensitivities or even only leaky gut syndrome could potentially be a root cause of depression or low serotonin levels. I was actually just looking into how amino acids can help our bodies (because of someone here who mentioned taking l-glutamine to help heal a leaky gut) and came across this article. I thought it was very interesting...it talks about our brain needing certain chemicals & how we can turn to certain drugs, alcohol or even food if we are deficient in these chemicals. If your gut isn't healthy, you might not be getting all the nutrients you need from your food & therefore are lacking in essential amino & fatty acids.

Open Original Shared Link

Sugar Rookie
Sugar
Posted
  • Author

Hey, thanks a lot for the info!

ravenwoodglass Mentor
ravenwoodglass
Posted
Hello everyone. I was just wondering, does anyone know about the effect of celiac disease on seratonin levels? I know I've been addicted to wheat and sugar and also suffered from depression. I feel better since going gluten free, but I was just wondering because I know eating things your body rejects can give you a "high." Any thoughts?

I know that celiac related depression and anxiety issues abound but I am not so sure about their relation to serotonin levels. I suspect that it is a different mechanism that is causing it because of the seriously bad effects many of us have when given drugs like SSRI's and other psychotropics. For some of us the drugs effects on the serotonin levels can make us much worse and lead to suicidal ideation and behaviors like cutting and even actual psychotic episodes. In my family the seizure meds were most effective with depressive and anxiety issues, leading me to be diagnosed with a rare form of epilepsy. In other words it was the misfiring of electrical impulses that was causeing the problem not the serotonin levels. In myself this misfiring also lead to ataxia and progressive paralysis of my legs. All of those type of issues we had were gone when we had been gluten-free for a couple of months and only return when glutened.

Sugar Rookie
Sugar
Posted
  • Author

That is fascinating! I'm glad you were able to figure it out for yourself. Thank you.

celiacgirls Apprentice
celiacgirls
Posted

I think gluten was affecting my serotonin levels. I was taking an a/d and feeling better than I had ever felt in my whole life when I started the gluten-free diet. Within 2 days, I could tell the gluten-free diet was making me feel even better with mood/anxiety issues. But I also felt giddy and knew I needed to decrease my a/d. I think I had too much serotonin with the med and the diet. I tapered off the med as fast as I could and haven't needed it since. When I have been glutened, those problems come back.

The One Apprentice
The One
Posted

I am not sure how but I do agree that anxiety/depression IS linked to Celiac. After going gluten free my anxiety improved a little, though I've had it for too long as for it to completely go away, I have noticed that when I get glutened [which happened quite a few times at the beginning of the diet] I would have panic attacks much more often.

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

Celiac.com Sponsor (A8-M):


  • 1 month later...
UK Cat Newbie
UK Cat
Posted

Hi,

saw this online, and thought you might be interested. I'm a psychology student, with suspected coeliac disease, and a history of mood disorders, and thought i'd have a look into any correlations between serotonin levels and coeliac disease/other GI disorders. There is a large amount of serotonin activity in the gastro-intestinal tract- I think the amount of serotonin receptors in the gut are second only to the brain within the human body- hence looking into it. Anyway, found this journal article which suggests a link between mood disorders and gluten intolerance/coeliac in children and young people, copy and paste into your browser.

Open Original Shared Link

cheers

Cat

  • 1 year later...
Sugar Rookie
Sugar
Posted
  • Author

Wow! I did not know that. Thanx very much for posting!

one more mile Contributor
one more mile
Posted

battled depression my whole life. I tried shrinks and med and dark chocolate and they only worked so far.

It took a few weeks but I became uncomfortably happy when Gluten free. I even asked my doctor if I was getting manic.

He asked me a few questions and said you are not ill you are normal. Seems I had forgotten what normal is.

My whole emotional core has changed. I tend to wake up happy, and laugh at things rather then get mad.

one more mile

larry mac Enthusiast
larry mac
Posted
..........

Open Original Shared Link

...........

This link is very appropriate, "Psychosomatic".

best regards, lm

Archived

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

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


  • Member Statistics

    • Total Members
      131,692
    • Most Online (within 30 mins)
      7,748
    Linda M Rush
    Newest Member
    Linda M Rush
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
×
×
  • 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.