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

Motivation For Scd!


gfmolly

Recommended Posts

gfmolly Contributor

Hi there,

I am seriously considering going back on the SCD after about a year leave from it. I have celiac and found it to push me over the edge in the ehaling process last year. I was diagnosed about two years ago now (hey, my anniversary just passed!) and found ti so helpful. I am experiencing vague intolerances again. The motivation to go back on this diet is weak, though. Help!


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



Celiac.com Sponsor (A8-M):



pele Rookie

Hi Molly

Like you, I went gluten-free about two years ago. One year ago I still felt awful with unpredictable digestion. I have been on the SCD for a year and feel that my digestion is pretty much healed. I am spending less on food and enjoying the diet thoroughly. I don't eat dairy, don't bother with beans, only rarely at lentils and don't bake much. I feel healthier and healthier all the time. I build muscle when I exercise, have increased endurance, and people are always telling me I look brighter. One small thing that really is a big deal: I can eat apples again after having to avoid them for years.

So, yes, go for it. The SCD or the Paleo, some version of a grain-free, sugar-free, processed food free-diet.

Lisa Mentor
Hi there,

I am seriously considering going back on the SCD after about a year leave from it. I have celiac and found it to push me over the edge in the ehaling process last year. I was diagnosed about two years ago now (hey, my anniversary just passed!) and found ti so helpful. I am experiencing vague intolerances again. The motivation to go back on this diet is weak, though. Help!

You can find more information here. Good luck.

https://www.celiac.com/gluten-free/index.ph...c=54285&hl=

chatycady Explorer

THe homemade SCD yogurt is so very good! I will make it for the rest of my life!

I've been on the diet for 7 months. I have tons of energy. I get up at 5;30 go to work 7 to 5. Walk with my friend 3 miles, come home and ride my horse and sit down and write a few responses on this website and head for bed at 10.

I sleep sound and am ready to go again at 5:30.

2 years ago, I was lethargic, pale, weak - absolutely no muscles. Wasting away. I had ticks, couldn't speak a good sentence, tripped over my own feet, crabby. Couldn't get out of bed in the morning, came home from work, fell into my recliner and didn't move til 10. What a difference the diet made! I hope you are as successful!

rinne Apprentice

Hi. :)

How great that the SCD works for you, I know I was amazed to discover that the SCD was a diet prescribed for Celiacs until the 1950's. I am grateful to find that it works for me too. I spent two and a half years strictly gluten free and although I saw some improvement I was not well.

I find the diet a pleasure, I do some baking with almond flour and find what I can make far tastier than any of the substitutes available in shops. I posted a recipe on the dedicated SCD recipe thread for a simple almond flour bread recently.

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.