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

Healing? Please Help

JgeorgeSCR

By JgeorgeSCR
in Coping with Celiac Disease

Recommended Posts

JgeorgeSCR Apprentice
JgeorgeSCR
Posted

Is it possible your stomach can feel a bit worse as you heel? Other symptoms seem to be improving? However, never had much D before diagnosis, now it seems more frequent? Maybe reacting to soy or vitamins? vitamins probably aren't doing much though if they aren't being absorbed right?

Also, Anyone else find it difficut to digest some gluten free food early on in the gluten-free Diet?

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

Celiac.com Sponsor (A8-M):


Ursa Major Collaborator
Ursa Major
Posted

Those special gluten-free foods are very hard to digest and are not recommended when starting the diet. And yes, you may be intolerant to soy as well, and it can certainly stop you from healing. Have you checked your vitamins for gluten? You may have to find out what the filler is, it might be wheat.

missy'smom Collaborator
missy'smom
Posted

Many use a liquid or powdered multivitamin because they are more easily absorbed. For a while, sesame seeds, flax seeds and tomato seeds irritated my system and gave me D. Later on I was able to re-introduce them.

Kritter Rookie
Kritter
Posted

As a matter of fact, I am having a very similar experience. I don't ever remember being as gassy or having as frequent D as I do now that I'm gluten free for two solid months. I am not happy that you are having this problem too, but I can say I'm a little bit relieved not to be the only one for whom this issue has worsened since going g.f.

I was wondering why things should be worse in the stomach/intestinal area and better in all other aspects. With the help of some great folks on this site we did a little trouble-shooting. You might be interested in what we tried, since perhaps some of these ideas could help you. At first we considered that my magnesium intake might be too high, and now that I'm absorbing nutrients better, that I should cut my magnesium down (that can cause "loose stools") Then I tried upping my calcium (this can cause the opposite - the big C - if you use Calcium Carbonate.) Both of those ideas were really good ones, but not particularily helpful in my case.

My Mom, who is a nurse (but not a celiac) thinks that the grains that we use to substitute for regular old white flour are quite a bit harder on my system. UrsaMajor seems to have the same viewpoint. Based on that, I'm going to try to cut grains way down in my diet (like only have them for breakfast, and then just eat fresh meat, fruit, vegies, nuts etc. the rest of the day.) I, for one, am hoping this helps. I certainly see a significant worsening in the D on days when I eat a ton of grains and nothing else.

Good luck to you! If you find something that helps, please let me know. I'll let you know how cutting down on the grains goes for me.

Kristin

Archived

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

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


  • Member Statistics

    • Total Members
      131,684
    • Most Online (within 30 mins)
      7,748
    Betty Siebert
    Newest Member
    Betty Siebert
    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

    • 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.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.