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2.5 Years Gluten Free & Sitll Sick!

LoveBeingATwin

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LoveBeingATwin Enthusiast
LoveBeingATwin
Posted

I have been gluten free for over two years. Just the last year I am now lactose free too. My problem that I am having now is the EXACT same symptoms I was having prior to being diagnoised with celiac, diarreha, stomach pain after eating, malabsorption, food sitting really high, bloating, etc. I have done every blood work out there. I am not getting eating any hidden gluten because they checked my blood levels for that.

Anyone else have this problem? I dont see my GI doctor until next month. I hate the wait. It is so annoying and I am tired of being sick. I can not go anywhere without having to stop INSTANTLY to go to the bathroom. It is getting embarasing. I just dont understand why I am STILL not feeling well, unless I have an allergy to something I am eating? But my diet has not changed other than eliminating the dairy. I even get sick eating my gluten free, dairy free, soy free bread. How pathetic huh?

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ravenwoodglass Mentor
ravenwoodglass
Posted

Have all your meds been checked for gluten? Do you work around it? Have you eliminated it from toiletries etc? Do you often eat out? Do you live in a house with other who are not gluten free?

chatycady Explorer
chatycady
Posted

You may want to consider a different gluten free diet such as the specific carbohydrate diet. Or some other gluten free diet.

Eat fresh fruits and veggies (no potatoes or yams) too much starch for a damaged intestine

Fresh meat and fish

eggs (if they don't bother you.)

Keep it simple. Munch on carrots, celery, olives. apples, peaches, grapes.

Processed foods may becausing some of your discomfort.

Some celiacs can't handle any grains, citrus fruit, seafood, sugar, starch and dairy as the villi don't produce proper enzymes. It needs time to heal. Eventually you may reintroduce these foods.

kbtoyssni Contributor
kbtoyssni
Posted

It could also be another food that causes your body to have a similar reaction to as it would to gluten. Casein (the protein in dairy) seems to mimic the gluten response in many people. And lactose free isn't casein free.

I found after nine months that peanuts gave me the same reaction as gluten so I had to cut them out.

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      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.
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