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What Supplements Help?


Ally2005

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Ally2005 Apprentice

Hi, I was just diagnosed 6 days ago and have been eating gluten-free since then. The damage to the intestinal lining was severe. So far, there is no change in my symtoms. I was wondering if there was any thing else I could do/take to help heal my digestive tract. and speed recovery.

Aly


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cdford Contributor

There are several good discussions on supplements. Usually a good multi vitamin is a start. From there, you probably need to supplement based on your own personal needs. Those of us with neurological problems steer toward the B vitamins. Those with anemia steer toward the iron. The ones of us with muscular or bone concerns add calcium and magnesium. There are a lot of options...just verify with the manufacturer that the supplement is gluten-free. Your doctor may want to suggest specific things for your unique situation. He may also be able to assess whether you can take the oral supplements or require injections of certain ones.

KaitiUSA Enthusiast

A multi vitamin is a good thing to have...I would recommend a liquid vitamin because of the way it is absorbed by your body. I would also recommend probiotics .Probiotic bacteria favorably alter the intestinal microflora balance, inhibit the growth of harmful bacteria, promote good digestion, boost immune function, and increase resistance to infection. I also would highly recommend Enzymes which are great for digestion. Sublingual B12 vitamins are great too because you put them under your tongue and they go into your blood stream that way so you know your body is absorbing it. There are many discussions on here about supplements so you might want to take a look at them and then you can get an idea on what people take.

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    • Scott Adams
      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.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
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