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Is A Gluten/wheat

Tmartini

By Tmartini
in Coping with Celiac Disease

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Tmartini Newbie
Tmartini
Posted

Hi there, My name is Tania and I am 35 yrs. old I recently have been diagnosed with Celiac. It has been a hard start however, I am learning and educating myself w/ (books, Dr., internet, friends, family etc..) one question still remains unanswered? Does anyone know if you can ever eat wheat/gluten ever again. I have been told yes and no? I can't see myself eating and feeling like I have in the past... now that I'm feeling much better each day.

Tania

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Lisa Mentor
Lisa
Posted

Welcome,

This simple answer to your questions is...if you want to remain healthy for the rest of your life, gluten cannot be a part of your life.

On the bright side, there are so many wonderful alternatives to wheat/gluten available now.

I am glad that you found this site. It's full of very knowledgeable people, current product information, research information and some really wonderful recipes.

psawyer Proficient
psawyer
Posted

Celiac disease is a life-long condition. You do not ever grow out of it, but by remaining gluten free you keep it in remission. Eating gluten (wheat or another source) will restart the active phase of the disease where the body attacks itself.

You will find many answers here. Welcome aboard.

Phyllis28 Apprentice
Phyllis28
Posted

No, you can never eat gluten again. This is a life long way of eating.

scotty Explorer
scotty
Posted

NO

kbtoyssni Contributor
kbtoyssni
Posted

No, you can't ever eat gluten again. Some people do start eating it after healing and go through a period where they don't have symptoms, but they are still doing damage. These people tend to get very, very sick again at some point in the future. If you want to be healthy, you cannot eat gluten again.

JNBunnie1 Community Regular
JNBunnie1
Posted
No, you can't ever eat gluten again. Some people do start eating it after healing and go through a period where they don't have symptoms, but they are still doing damage. These people tend to get very, very sick again at some point in the future. If you want to be healthy, you cannot eat gluten again.

I'd like to add, be very, very careful of anyone who's told you you CAN start eating it again someday. They are people to be very suspicious of, especially if they're a doctor. If my doctor said that to me I would promptly find another one. Glad you found the board, ask whatever questions you like!

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Tmartini Newbie
Tmartini
Posted
  • Author

Thank you... Yes I will definitely be aware of anyone telling me that celiac disease will go away on its own. I appreciate all your feed back and I am very excited I have this site to share and learn from everyone else.

T

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    • par18
      IBS-D vs Celiac

      By par18 · Posted

      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
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