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

Vitamin D Deficiency


elonwy

Recommended Posts

elonwy Enthusiast

So I've been feeling kinda blah lately, tired a lot, cranky, gained some weight out of no where, having some trouble with C and some random muscle pains. The doctor did a full blood panel, including checking my thyroid, and for good measure threw in a vitamin D check. Turns out I am severely vitamin D deficient, which basically explains all of that. She also said that Celiacs tend to not absord D well, for whatever reason. She has me on 2,000 IU a day until I start feeling better.

So if you're feeling kinda icky, and there is no good reason why, might be worth checking out with your doctor.


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



Celiac.com Sponsor (A8-M):



ang1e0251 Contributor

Thanks for the tip. It sound like me. I take D but probably not nearly enough. I'll have him run all my levels next time in.

eringopaint Newbie

When I saw my Dr last summer I was telling her about the daily bone pain I was dealing with. Terrible pain within the bones of mostly my upper body and pelvis, concentrated in my collar bone and ribs. She said it sounded like Osteomalacia so checked my Vitamin D level and it was very deficient. Due to malabsorption.

I started taking vitamin D supplements but it wasn't until I got all the traces of gluten out of my diet and my intestines started to return to some kind of normal that I felt a difference.

I am now due for a blood test to see where it is now.

Definitely get your Vitamin D level checked.

Bosque Rookie

My doctor checked me for Vit. D and mine was low too. He is giving me 50000IU of D once per week for 12 weeks and then check it again. If you have Celiac's and your D is really low, the 2000 IU may not be enough as we (Celiac's) have issues absorbing.

mushroom Proficient

My D level has been low normal for ages. Finally talked my PCP into a prescription, but it was onlly 50,000iu once a month. My rheumatologist and another of my docs (who believes low vitamin D is behind lots of stuff) said that is just a maintenance dose, you have to fill the tank up first and then keep it topped up. Rheumatologist prescribed once a week for four weeks, my other doc said once a week for three months. I will have my level checked next month. Check your folate levels too! since these are also often low in celiacs. Mine was way below the line and dropping and, together, and in combination with the methotrexate I took for a year, these gave me macrocytosis, about which there is another thread running here, meaning my blood cells were too large, and therefore I did not have enough of them, which is probably accounting for my increased breathlessness which I attributed to my COPD which I've had since I quit smoking. Gosh, it's hard to keep up with this stuff :lol: , especially when you have to do the work of your docs. If I had no medical background it would be almost impossible.

chatycady Explorer
So I've been feeling kinda blah lately, tired a lot, cranky, gained some weight out of no where, having some trouble with C and some random muscle pains. The doctor did a full blood panel, including checking my thyroid, and for good measure threw in a vitamin D check. Turns out I am severely vitamin D deficient, which basically explains all of that. She also said that Celiacs tend to not absord D well, for whatever reason. She has me on 2,000 IU a day until I start feeling better.

So if you're feeling kinda icky, and there is no good reason why, might be worth checking out with your doctor.

I would probably also ask for a bone scan too. Just to be sure you don't need more calcium etc.

NicoleAJ Enthusiast

I was also vitamin D deficient last year, and my doctor recommended the 50,000iu prescription as well, but then I spoke to my gyno, and she said that there have been mixed reviews about what those levels of vit D can do if you get pregnant while you're on them. I've been taking decent levels of vit D and calcium daily but not doing the super doses since we're going to TTC soon. I've been feeling MUCH better since bulking up on my vitamin D.


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,742
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.