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

Trying To Cope


roxie

Recommended Posts

roxie Contributor

I feel like a large part of my day is spent trying to figure out what to eat, and what will make me feel better. I don't know what I would do if I didn't have this forum to ask questions to because I really feel like most doctors don't really know. I have just recently started taking digestive enzymes, and they do seem to help. I went to my local health food store and wanted to purchase the Digest Gold, but I just couldn't pay $77. I ended up getting Now Super Enzymes. Has anyone had good luck with these, or should I pay the $77? The only thing is that I get a little cramping each time I take the enzymes. Is this common? Also, can anyone tell me if acidophilus and probiotics are the same thing, and do these also help with Celiac Disease? I have noticed that a lot of the acidophilus tablest contain milk, but it says on the bottle that they can help with lactose intolerance? Can anyone give me suggestions. Thanks so much!


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



Celiac.com Sponsor (A8-M):



YoloGx Rookie

I have tried the Now Powerdophilus with some success. However I tried a friend of mine's Now Gr-8 and found it works much better. The caps are enterically coated. His doctor recommended it. They are a little more spendy than some types of acidophilus but not that spendy.

Enterically coated garlic seems to help too. Garlinase is gluten-free and very effective. The point is to get these things to the places they need to be without being digested and used up in the stomach.

Other herbs that really help--pao de arco caps, periodic use of barberry and dandelion root together (no more than 10 days at a time), grapefruit seed extract (just a few drops goes a long way!), oregano oil caps.

I also find that going off all sugar and at least at first all fruit is essential. No fruit juice at all. Use stevia as sweetner instead. Eat lots of veggies. Don't pig out on carbs. especially the bleached flour ones of whatever type. And exercise.

For me going off the fruit is hardest. However definitely worth it. Later you can add less sugary fruit like blueberries (sweetened with stevia). When one has theoretically won the battle, fruit is occasionally fine but one needs to watch it since candida overgrowth recurs so easily once it has become well established.

Unfortunately if you are like me and have had celiac most of your life and lots of antibiotics along the way, candida overgrowth is a bear to get rid of and almost impossible to get rid of permanently. Sometimes I just give up on it but then realize I really shouldn't since it creates these nasty areas "down under" (!!) and for me even in my ears plus some brain fog, digestive upset etc. I call it getting the itchy b%$@#ies. Not nice. Much better when gone... Plus it makes me enjoy life better being free of most of that. So now am on a campaign again. Am going to give my papaya and kiwi to my mother.

Bea

Archived

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


  • 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)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      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
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      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
      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.