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watkinson

I Have A Theory, Let Me Know What You Think

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So...tell me what you guys think, I know that toxins can be stored in fat cells. If you lose weight and those fat cells break down, those toxins can be released into the body. <_< What about gluten? If it can be stored in our fat cells also, then can we have problems when we lose weight?

I was diagnosed a celiac about a year ago. I also found out that I was slightly hypothyroid. <_< By going gluten-free I completly corrected the thyroid problem and lost about 25 pounds over a 9 month period. All my stomache problems dissapeared and although other symptoms (fibromyalgia, joint pain sleeplessness, ect.) got better, they have still not gone away. I also notice that those symptoms are worse at times. I thought maybe it was accidental gluten or maybe having another food allergy that I did'nt know about. I tried giving up sugar, caffiene, oats, but it wasn't until I gave up corn that I noticed a big difference. (I just had an allergist appt. and found out that, yes indeed, I am allergic to corn.) But recently I lost a couple more pounds, and had a horrible fibromyalgia attack. At first I thought I was achey, because I had boosted up my exsercise routine. but when it became so severe I knew something was going on. Either I had eaten gluten or had a virus or something, but what? Looking back at my diet there was no way I had eaten gluten or even corn. so I started thinking about the fact that I had lost a few pounds of fat and built up some more muscle. Then I though Hmmmm... could those fat cells have held gluten? I don't know anything about it, maybe it's a stupid thought, but I wonder if any Dr.'s reading this might have an idea, or if anyone else has thought of this, or experienced anything similiar.

Thanks for listening, :) Just a thought :P

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Nope. Doesn't make sense, chemically. While some toxins can be stored in fat cells (not all of them are fat-soluble, however), they are molecularly distinct from the structure of gluten. If you've got any background in chemistry, you can do some scholar.google searches for papers that discuss what happens with gluten in the intestinal system, but it gets rather complicated if you don't have a decent chemistry background. :-)

*edit* I forgot to metion - that is a good question though. Good thought process and set of parameters involved in it. :-) You make me miss my college professors. :-)

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Thanks for your quick answer Tiffany :D

I guess when we are sick all the time we want to know why! Isn't it so frustrating? Would'nt that be a good reason for flare ups though? I guess I find myself searching so often because it drives me crazy not knowing why. I mean I try so hard to do everything right to stay completley away from gluten, corn, ect. and to eat healthy, but still I feel physically lousey. This flare up was caused by something but I guess I'll never know. :rolleyes:

I don't have a background in chemistry but I do find it all crazy interesting. :P The human body is whacky wonderful thing isn't it? :D

I'll check it out on line though like you sugessted, sounds fun :lol:

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Hi Wendy,

We may have a lot in common. I too felt wonderful right after I was diagnosed celiac and got off gluten. It lasted a year or so and then I found myself right back wondering why I could not eat like other celiacs. I evenually was eliminating gluten-free foods and other foods trying to find out what it was!. Then It happened! All of a sudden my whole digestive system seem to shut down and there was nothing I could eat without severe pain! That was 2 1/2 months ago. I have seen an allergist and found that I am now allergic to just about everything! I won't go any further with this story until I know you want to know!

Del

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Hi Del,

I'm not sure we have the same problems in common. When I went off gluten all my digestive problems cleared up and have never come back! :D I thank God every night for allowing me to enjoy living another day instead of days spent begging to die when the stomache attacks would happen, or spending every living moment in such severe joint and muscle pain.

My issue is that although most of my problems are gone, (vomiting, diareah, thyroid issues, headaches, rashes, exema, ect.,) and that others are tons better, (the joint pain used to be so bad that I would feel crippled in the ankles at times, and my feet would tingle, my left elbow felt chronically broken with shooting pains going up and down my arms into my hands causing my hands to tingle, swell and fall asleep. terrible back and neck pain, chronic headachs, I could go on!) These symptoms have gotten better especially now that I have given up corn, but sometimes I get these fibromyalgia attacks and don't know why!! I find myself constantly searching for answers. I read all the literature. I take probiotics now and a vitamin B comlex along with a multi vitamin with iron, all that also seems to help. It just drives me crazy, that's why I came up with this theory, just searching for answers.

I would love to hear about your returing problems and your time with the allergist though.

Wendy

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I am also allergic to corn (and soy)- and corn is found in a lot of medications as

well as foods. Ibuprofin and Tylenol have corn derivatives in them. Anything with Xantham Gum is corn. So like hidden gluten, could you be getting hidden corn somewhere?

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Hi aaascr,

Oh,Oh,OH, HOHO,OH, :blink: I can't believe that ibuprofin has corn in it AHHHHH! :blink: and Xantham gum is in everything ARGHHH! Isn't this just sooooo frustrating? Maybe your right. Here's me...I ache so bad, so I take large amount. of Ibu. which if it has corn in it, results in making the situation worse. :blink::(:rolleyes:

What do you take if you need pain relief? Is aspirin okay? Do you know of any food lists that look for corn ingredients like the gluten-free lists? Thanks so much for the info., no more ibu. for me.

Wendy

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Interesting comment, Wendy. I wouldn't know if fat would ever store gluten, but fat cells do produce two hormones called Resistin and Leptin. There seems to be a lot of weight fluctuations among Celiacs centering around the implementation of the gluten-free diet, and/or the onset of the original symptom base. Whle the absorption factors are the likely culprit, I'm not all too certain that the role's of Resistein and Leptin should be overlooked, based on what you have to say. That's an interesting theory that you share, at least.

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We thought gluten was my husband's only problem, too, but there seems to be something else in his diet that is continuing to cause problems. Can you tell me if corn, soy, peanuts are the same as gluten in that it's a sensitivity and NOT an allergy? Because he's been tested for the allergies and they're negative, but there's still something there. We discovered the gluten sensitivity by ourselves by process of elimination but he does have an appt. in a month with a GI who has celiac patients.

TIA,

Lynne :unsure:

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I'm not a medical doctor, Lynne, but to my understanding an allergy would be represented by tightness of the chest, watery/glazed eyes, sudden confusion, and closing of the throat. "Sensitivities" are defined by more of a lower GI reaction. Hope this helps. Good luck to you and your family.

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Hi Lynne,

When I had my allergist appointment last week I asked the same question. I said it's very difficult figuring out all this intollerance versus allergy stuff. <_< He did explain it to me, but it was pretty technical (at least to me) I guess I would go on the internet to get a better understanding if I was you. It has to do with the bodies response. When your a celiac and you ingest gluten your body has an autoimmune response. Your body sends out antibodies to "kill" the gluten, but it seems that the antibodies don't get the difference between the gluten and your own body, so they start "killing" us too, damaging the small intestine, and causing malabsorbtion, which causes another miriad of problems. It's a reponse that obviously causes actual damage to the body. (Like with other autoimmune dieases like MS, your body actually kills off your nervouse system).

An allergic response is when your body sends out hystamines to counteract the allergen. Causing a usually immediate response of rashes, inflamation, shortness of breath, nausea, ect. The reaction is quick to come on and usually quick to go away. Where as an intollerance may take up to a few hours to come on, and many days (or sometimes it feels like forever) to go away after the allergen is removed.

It is still difficult to figure out though, whether whatever your eating is an intollerance or an allergy. I know with me, when I eat corn, or almonds, it takes awhile to happen (up to a few hours) but the response seems to be an inflamation of my joints and muscles, lasting days. You would think then that this was an intollerance, yet when tested for the allergy I came up positive. So... I'm guesing that we can be both allergic to something and have an intollerance to it at the same time. <_<

The issue of your husband going gluten free but not having his GI doctor appt. until later, is that you realize he will also be found negative in the celiac results. You have to be eating gluten for a certain amt. of time for the test to be positive.

It's a whole process, If he thinks he's intollerant to something he has to remove it from his diet for a certain amount of time and then reintroduce it and see his response to it. <_< I know... it's so frustrating <_< The thought that we have to purposefully eat something that we suspect will make us sick just to see if it does, drives me crazy :rolleyes::lol: In the long run it will be worth it.

Lastly, please make sure he is ABSOLUTLEY gluten free. It could be that he does'nt have any intollerances other than gluten, but when he eats different foods he gets a stomache upset and thinks there is an allergy or something. Maybe it's just that he's still getting gluten somewhere and that that is what is making him sick. Good luck with it all. Let us know how the appt. goes.

Wendy

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I have a theory about celiac disease as well. Many of us have random elevated liver enzymes that can't be tracked to anything. Usually this occurs when we're not gluten-free and goes away when we are. These elevated enzymes are often a symptom of chirrosis which is actually just scarring of the liver due to damage from toxins like alcohol. Well, when we eat wheat and can't digest it, it sits in our intestine and putrifies right? (hence the nasty gas). Well, what does grain and sugar turn into when it ferments? Alcohol. What causes chirrosis? Alcohol.

My theory is that the undigested wheat or grain byproducts contribute to a constant level of alcohol in our bloodstreams which in turn place stress on our livers.

Am I crazy here or does that make sense?

Steph

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Your theories are both very interesting. They both have some points mentioned in health studies. I want to take your theories a step further.

So what if when we ingest gluten...

the body produces X toxin,

being mostly malnourished -our bodies don't absorb or produce Y which is needed take break down X toxin.

Then the X toxin overworks the liver and gets stored in the fat cells.

So what is X toxin and what is Y?

OR

When we ingest gluten...

(enzyme) X1, X2, possibly combine

possibly form alcohol

overstresses the liver

Hmmm...

Laura

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