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Complete Recovery?

Anthony22

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Wonka Apprentice
Wonka
Posted
My son was diagnosed at age 10. He used to beat up his sister constantly, He was very ill humored. He couldn't do his school work. He couldn't remember to bring his homework home. He didn't write his assignments in his planner. Teachers kept coming down on me because I wasn't making him do his homework, but I neither of us even knew he had homework. He was a complete air head. He was also totally skinny even though he would eat a ton. Then he started having bad chest pain and throwing up 10 times a day. Fortunately he has a wonderful doctor who diagnosed him quickly.

Now a year and a half later he has gained a ton of weight, grown a ton. He has stopped hitting his sister and is great humored and a joy to be around. He is doing great in school and handles all his homework himself. He hasn't thrown up for about a year. He does get a bit grumpy from time to time when I think he picks up a bit of gluten at school. He is coping with celiac disease wonderfully. It can be done.

My daughter was diagnosed this year at 13. I noticed a similar pattern that you described. She no longer torments her sister, so there is less fighting, she is less absent minded about school work (she actually had a pretty good student phone and ask HER some homework questions this weekend). Her exzema has cleared up completely (her hand used to look like raw hamburger) and her disposition is just happy now instead of sullen. It's so nice to have my daughter back.

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thleensd Enthusiast
thleensd
Posted
Hi everyone,

Not to be too negative, but it's getting a bit depressing for me to keep reading about people who have been gluten-free for so many month and years and are still having symptoms and all sorts of other problems. Is there anyone out there who can say that they've had complete cessation of all their symptoms after going on a gluten-free diet? I keep reading the "official" line that 99% of people with Celiac are able to live normal, healthy, symptom free lives after going gluten-free for a while. This certainly doesn't seem to be the case around here. After 2 1/2 months, I'm suffering worse than I was before, and I eat nothing processed, cook everything from scrarch, and have checked every last little thing possible from pet food to shampoo to old pots and pans etc. etc. etc. etc. etc. etc. etc. etc. It would be awfully nice to hear some uplifting stories and to know there is light at the end of the tunnel.

Anthony

Thank you for posting this. I totally understand...and it's nice to have this community to tell us to hang in there. I trust it will get better. It is definitely tough to be in a tunnel when you have no idea how long it is or is there is light on the other end (thanks for that analogy!)

Best of luck. Hang in there.

Anthony22 Rookie
Anthony22
Posted
  • Author

I just wanted to post to thank the large number of you that have posted replies and sent private messages. Your stories, questions, and support is very encouraging and much appreciated. I hope we'll keep hearing from people who've recovered in the future . . .

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

      By Scott Adams · Posted

      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
      Inconclusive results

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