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rmmadden

Poll For Newbies.....

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Hello all newbies.....

I have been gluten-free since December 2004 and was wondering how other newbies feel on a day-to-day basis?

It has taken me 5-months of being on the gluten-free diet before I have seen any kind of real improvement and even then it's not an everyday occurrence. I still have the occassional unexplained days where I just don't feel that great. I have taken the York Labs FoodScan test and am awaiting the results to see if I am allergic to anything else I am eating (They are very slow at that place!).

Rate your overall health based on the following scale and let's see where the numbers fall:

1 = I Feel Lousy

2 = I Feel So-So

3 = I Feel Okay

4 = I Feel Fine

5 = I feel Good/Normal

For me April was a 2. I had some other stress in my life as I was broad-sided by a woman who ran a red light and totaled my Van (Thank You God for lettimg me and my kids walk away unharmed).

May has seen an improvement and I would rate it 3+ (And I pray that I continue to show improvement).

Thanks for Playing!

Cleveland Bob B)

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Guest Viola

Hi Bob, can we oldies play too? :lol:

I've been gluten free for almost 17 years, and I can still range from 1 to 5. Like earlier this month while visiting my parents I hung around the 2 mark with all the contamination in that house, but am back up to 4 again today :rolleyes:

I think the longer your are gluten free, the better you recover from a contamination problem as long as it doesn't go on too long. It can however be difficult to track sometimes though. It took me three days to find the bread crumbs in Mom's tea kettle :o It sits next to their toaster.

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It is up and down with me and today is way better than yesterday..I ate Egg Beaters without reading the label a few days back...Argh! I sure took that for granted..

My bowel obstructs when things are bad and it is the equivalent of having appendicitis..So my days or weeks can fluctuate between minus 100 to plus 3 or 4..

I have had only one obstruction since realizing that I need to be gluten-free..and this is after 3 weeks..I don't expect a 5 for a few years..

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My daughter is a 1 but she could feel much worse so I am thankful for that. IMHO the poll should have some other classifications because she feels lousy but like I said she is not debilitated or anything like that. TG

She is not confirmed anything yet, but I am betting on celiac (family history) and hate that I need to wait, but I am only feeding her the gluten products she absolutely wants. So I am not offering any sandwiches or cookies or pasta etc. We are currently ok. She has no idea I am experimenting. I just put her back on dairy products and she is excited she can have ice cream again.

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Right now I am at a 1.

There is something going on other than celiac disease...maybe an ulcer, maybe candida, I don't know but I am shaky and nauseeated every day.

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I have been fluctuating for the most part between 3 and 4 but this month has seen a few 2s. I hit 2 last night at dinner and have been wallowing on the low end of 2 ever since. I would say I was almost a 1 but I still have my sense of humor... :P so I can't yet be that bad.

Stephanie

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Id say Im at 4 most days. Ive been gluten free for 11 months now. Im also vegan, so I think that helps in not getting gluten slipped in my food a lot. I mainly eat fruit and veggies.Only time I go down to a 1 is if we go out to eat. Somehow even veggies at a restaurant must get contaminated

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I am at 1 right now. I had been drinking dandelion root infusion to help my liver, and I quit drinking it for a week to see if it really helped, or if I just thought it did. Now, my liver is inflamed again, nothing is moving through, and I hurt like hhhmmm. It will take a week back on the infusion to feel better.

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Hi, It took me about 2 weeks gluten-free to go from a 2 to a 4 and I maintained that for a little over a month. But unfortunately I would have to rate the last few days at a <1. I work in a restaurant and thought I knew what was safe or not but the summer help has started and I guess when we got busy last week the french fry fryer was contaminated and it took me almost a week to figure it out. Being as french fries are (were) one of the few quick foods I considered safe at work- I'll have to start packing my lunch/dinners, this is hard though because I will be working mostly doubles (13-14 hr) through July then I have school full time and will cut work hrs to about 35 a week. Anyway, my symptoms seem to be alot worse than before going gluten-free-I feel nausea, bloating, cramping and the Dreaded D. Last night I felt like cheech from "up in smoke" when he ate that burrito in mexico. (if anyone has seen the movie-funny there, not at work!!!!)

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Hi guys,

Well this thread is quite depressing for me, being a Newbie. I thought I was going to eventually feel almost normal. I'm not expecting overnight success but a lot of you guys who have been gluten-free a long time still seem to have more bad days that I expected!

Aaagh! Feeling a definite 1 now after about 7 weeks gluten-free.

Yvonne

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I was just recently diagnosed with celiac disease and have been wf/gluten-free for one month now. I saw results almost immediately. My psoriasis was almost all gone after 1 week(after covering almost half of my arms and legs. I've only had 3 minor stomach problems and 1 day where I've spent in the bathroom since then. So overall things are better. I would put my self for the most part in a 3-4 range.

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I'd have to put myself around a 3. I'm dealing with a really horrible ear infection right now, so that's not helping things, but I'm up around a 3 after being wf/gluten-free for about a month and a half. Hang in there!

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I'm still new (1 month and 7 days) and I range from 1-3. More 1's and 2's. But reading all the posts stating it gets better is very helpful and encouraging so THANKS!

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about 2 months gluten-free

I would say that i am about a 3 right now although if you would have asked me sometime last week it would have been a 1. I didnt see much improvement until after a month but i was a lucky one with a good doctor.

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I've been gluten-free for about a month now... and overall I'm probably a 3. I've definitely been feeling better....and am hopeful for continued improvement.

Today I'm a 1 - had a tacobell hard shell taco last night. Oops- found out there is definitely gluten in it...and my body is punishing me today for being so careless ! No more taco bell for me !

Mary

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I just went gluten free 3 weeks ago and before that I varied 1-3's all the time. Good days and bad. Since I changed my diet, I have been mostly 4 & 5's. This diet has totally confirmed things for me, physically and emotionally. I sure hope it continues to be that way.

2old4-Patty

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I had been feeling bad too (1-3 most days) but I have been on the Specific Carbohydrate Diet for about 3 weeks now, and I feel close to 100% everyday. I highly recommend it to everyone!!! (www.breakingtheviciouscycle.com)

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Luchi23 accidentally reported ythis to us moderators, instead of posting it as a reply. So here it is, and please ignore my signature info for this post:

Hey Bob, great pole. It is interesting to see how other newbies, and even oldies fare from time to time.

I've been working on being gluten-free since August 2004 and it definatly a daily struggle. I would say that since then most of my months have been about a 4, but this month for some reason I've encountered more foods that bother me and so far I am about a 2-3 for the month of June.

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    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
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    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.