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Just Had To Share This!

Aleshia

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Aleshia Contributor
Aleshia
Posted

this is my son's growth chart. he's been gluten-free for 2 months now and gained the same amount of weight in that time that he had gained in the 12 mo. before that. the doctors thought I was crazy to be worried about it but if this isn't a positive response to the diet I don't know what is!

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celiac-mommy Collaborator
celiac-mommy
Posted
this is my son's growth chart. he's been gluten-free for 2 months now and gained the same amount of weight in that time that he had gained in the 12 mo. before that. the doctors thought I was crazy to be worried about it but if this isn't a positive response to the diet I don't know what is!

Congratulations!! I know what a relief this must be for you. We had the same thing happen to us, our son has been gluten-free since mid-March, not only has he grown at least 2 inches since then, he started talking in complete sentences, potty trained, less tantrums and time out times, more focus, plus, he's had the same shoe size (5) since he was 12 mo old, he's 34 mo old right now and he's up to a 7.5 just in the last month!! (He has been a bit more irritable since he's growing so fast). He's also eating us out of house and home. I can't remember a time-before the gluten-free diet- when he actually sat with us and ate any dinner at all, last night he had 2 big pieces of homemade pizza and a few veggies! Our dr didn't think there was anything wrong either, he was consistantly growing at the 10th %. My dh is 6'5" and I'm 5'11"--I'm pretty sure we aren't capable of having petite children :lol:

blueeyedmanda Community Regular
blueeyedmanda
Posted

Congrats!!!!

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

That's wonderful news! Good job to all of you!

Doctors can be frustrating. My dad routinely reminds me they are just practicing medicine. And sometimes you'll have a great experience and others not so great! My son was always in the 90-95th percentile so our doctors kept telling us he was fine and to stop worrying. Well I'm 6' and my hubby is 6'2". He's been growing a lot the last 6 months (not like yours though!). I shudder to think how big he was supposed to be!

Congrats on such wonderful news!!

Amyleigh0007 Enthusiast
Amyleigh0007
Posted

That is great news! I know how happy you feel. My son has been gluten-free for 3 months and has gained 3 pounds. He only gained 1 pound from March 07-March 08 (before he was gluten-free). His doctor was also not concerned that he had only gained one pound in one year. Her explanation for his lack of weight gain was that my husband and I are both small people so my kids will be small too. I instisted on bloodwork and he was dx with Celiac plus several food allergies including wheat, corn, soy, and peanuts to name a few.

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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    • JoJo0611
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      By JoJo0611 · Posted

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    • deanna1ynne
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