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

A Theory I Read...it Makes Sense


DVjorge

Recommended Posts

DVjorge Apprentice

Hi guys,

We all know about what people call " gluten withdrawal reaction". I read a theory which makes sense but who knows...

If you are gluten intolerant, a lot of undigested food go to the colon and isn't digested properly by the small bowel. True, the lack of intestinal villi takes to this condition. Now, if this is happening, parasites and fungus like candida grow in the bowel because they trieve on undigested food and fermentation. Candida is kept in check by the inmunologic system , but if it is compromised attacking our own cells because the gluten reaction, there is no way to keep candida under control. If you eliminate gluten from your diet, the inmunologic system is less busy and has a better chance to attack candida overgrowing. When candida die, it releases toxins which are able to make you feel bad. It is like a candida die off reaction. Celiac and candida are linked , so it is good idea to attack both condition are the same time. It is a theory like many other but makes some sense. Let me know what you think about it.

Thanks,

GEORGE.


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



Celiac.com Sponsor (A8-M):



Salax Contributor

I think that is brillant! Makes sense to me. :D

Kim Hopkins Rookie

This was definitely the case for me! I believe it is for so many others, too, so I'm trying to spread the word.

mellowyellowmushroom Rookie
Hi guys,

We all know about what people call " gluten withrowal reaction". I read a theory which makes sense but who knows...

If you are gluten intolerant, a lot of undigested food go to the colon and isn't digested properly by the small bowel. True, the lack of intestinal villi takes to this condition. Now, if this is happening, parasites and fungus like candida grow in the bowel because they trieve on undigested food and fermentation. Candida is kept in check by the inmunologic system , but if it is compromised attacking our own cells because the gluten reaction, there is no way to keep candida under control. If you eliminate gluten from your diet, the inmunologic system is less busy and has a better chance to attack candida overgrowing. When candida die, it releases toxins which are able to make you feel bad. It is like a candida die off reaction. Celiac and candida are linked , so it is good idea to attack both condition are the same time. It is a theory like many other but makes some sense. Let me know what you think about it.

Thanks,

GEORGE.

Oy, that makes a lot of sense. I have parasites and I certainly had gluten "withdrawal" and I'm going through a bloody hell of a die-off / detox weeks into my gluten-free-ing it.

I wish it WEREN'T true. It's not fun. But it's a good hypothesis for the way people react, me included.

jaknhk Newbie
Oy, that makes a lot of sense. I have parasites and I certainly had gluten "withdrawal" and I'm going through a bloody hell of a die-off / detox weeks into my gluten-free-ing it.

I wish it WEREN'T true. It's not fun. But it's a good hypothesis for the way people react, me included.

I am having the same symtoms - curious as to how you go about getting tested for parasites?

OptimisticMom42 Apprentice

Hello all,

I am also having a problem currently with cadida. How do I attack the cadida problem?

Pre-diagnosis going low carb would kill it off but now I'm finding it impossible to do that. Many of the foods that made low-carb tolerable are no longer safe foods for me. I would be left with eggs, meat, lemon juice, strawberries, blueberries and greens.

I've seen the SCD plan and it will not work for me. I'm allergic to carrots, celery, parsnips, dairy protein and at least two kinds of yeast. And soy and...blah blah blah. Anyhow it isn't for me.

Any suggests would be greatfully welcomed,

OptimisticMom42

DVjorge Apprentice
Hello all,

I am also having a problem currently with cadida. How do I attack the cadida problem?

Pre-diagnosis going low carb would kill it off but now I'm finding it impossible to do that. Many of the foods that made low-carb tolerable are no longer safe foods for me. I would be left with eggs, meat, lemon juice, strawberries, blueberries and greens.

I've seen the SCD plan and it will not work for me. I'm allergic to carrots, celery, parsnips, dairy protein and at least two kinds of yeast. And soy and...blah blah blah. Anyhow it isn't for me.

Any suggests would be greatfully welcomed,

OptimisticMom42

Try if you can tolerate Threelac and Oxigen Element Max. Be aware of Threelac has some type of yeast in it. If not try Golden Seal, Oregano Oil, Coconot Oil, Grapefruit Seed Extract or any natural antifungal. Low sugar and carb diet is very important too.


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



Celiac.com Sponsor (A8-M):



mellowyellowmushroom Rookie
I am having the same symtoms - curious as to how you go about getting tested for parasites?

You can go to an ordinary medical doctor and request that they take stool and urine samples; blood samples as well. Mine showed up in a blood test. But I also had enough symptoms to make it fairly obvious.

It can be hard to get someone in the mainstream med. community to take parasites seriously. But then, it's hard to get them to diagnose celiac often too.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

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

    2. - HAUS posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

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

    3. - Mari replied to Jmartes71's topic in Related Issues & Disorders
      15

      My only proof

    4. - Rejoicephd commented on Jefferson Adams's article in Gluten-Free Cooking
      1

      Your Complete Gluten-Free Thanksgiving Plan: Recipes, Tips & Holiday Favorites


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,432
    • Most Online (within 30 mins)
      7,748

    Betty Alex
    Newest Member
    Betty Alex
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      This is a common experience across the board with various brands of gluten-free bread products. Prices go up, size goes down. Removal of the egg component may be for the purpose of cost-cutting related to bird flu supply shortages or it may be catering to those with egg allergy/sensitivity, fairly common in the celiac community.
    • HAUS
      Living with Coeliac Disease since birth, Bread has always been an issue, never too nice, small slices and always overpriced, But Sainsbury's Free From White Sliced Bread seemed to me to be an exception with it's large uniform 12 x 12cm slices that had the bounce, texture and taste of white bread even after toasting with no issue that it was also Milk Free. Unfortunately Sainsbury's have changed the recipe and have made it 'Egg Free' too and it has lost everything that made the original loaf so unique. Now the loaf is unevenly risen with 8 x 8cm slices at best, having lost it's bounce with the texture dense and cake like after toasting resembling nothing like White Bread anymore. Unsure as to why they have had to make it 'Egg Free' as the price is the same at £1.90 a loaf. Anyone else experiencing the same issue with it? - also any recommendations for White Bread that isn't prescription? / Tesco's / Asda's are ok but Sainsbury's was superior.
    • Mari
      Years  ago a friend and I drove north into Canada hoping to find a ski resort open in late spring,We were in my VW and found a small ski area near a small town and started up this gravelled road up a mountain. We  got about halfway up and got stuck in the mud. We tried everything we could think of but an hour later we were still stuck. Finally a pickup came down the road, laughed at our situation, then pulled the VW free of the mud. We followed him back to the ski area where where he started up the rope ski lift and we had an enjoyable hour of skiing and gave us a shot of aquavit  before we left.It was a great rescue.  In some ways this reminds me of your situation. You are waiting for a rescue and you have chosen medical practitioners to do it now or as soon as possible. As you have found out the med. experts have not learned how to help you. You face years of continuing to feel horrible, frustrated searching for your rescuer to save you. You can break away from from this pattern of thinking and you have begun breaking  away by using some herbs and supplements from doTerra. Now you can start trying some of the suggestions thatother Celiacs have written to your original posts.  You live with other people who eat gluten foods. Cross contamination is very possible. Are you sure that their food is completely separate from their food. It  is not only the gluten grains you need to avoid (wheat, barley, rye) but possibly oats, cows milk also. Whenever you fall back into that angry and frustrated way of thinking get up and walk around for a whild. You will learn ways to break that way of thinking about your problems.  Best wishes for your future. May you enjpy a better life.  
    • marion wheaton
      Thanks for responding. I researched further and Lindt Lindor chocolate balls do contain barely malt powder which contains gluten. I was surprised at all of the conflicting information I found when I checked online.
    • trents
      @BlessedinBoston, it is possible that in Canada the product in question is formulated differently than in the USA or at least processed in in a facility that precludes cross contamination. I assume from your user name that you are in the USA. And it is also possible that the product meets the FDA requirement of not more than 20ppm of gluten but you are a super sensitive celiac for whom that standard is insufficient. 
×
×
  • 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.