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

High Fiber Lots Of Water, Sweating, And Celiac

Glutenfreenoobie

Recommended Posts

Glutenfreenoobie Rookie
Glutenfreenoobie
Posted

Lately I've been doing sweaty work, eating fresh watermelon, drinking fruit smoothies, and consuming hot soup. I feel great, despite my recent gluten in take (about 2 weeks ago). My acid reflux has stopped, I'm farting more, belching less, stomach is calm, and just feeling good in general.

I've been thinking back about last summer and spring when I was eating gluten. Last spring I was sick from mid February-July. In July something happened. I got hot and started to sweat. I swear even though I was eating gluten my symptoms were reduced because of the sweating.

Later that summer I went into saunas, ate watermelon, and drank lots of water. Do you see the pattern here? I'm thinking if you suspect someone to be a Celiac, but that person is not willing to go gluten free, instead that person may benefit greatly from a high fiber, lots of water, sweating, and soup diet. If the Celiac in question feels better perhaps that person has Celiac.

From what I understand gluten is a toxin to Celiacs. So if you accidentally consume gluten or suspect that you consumed gluten you should flush your system with water and sweating. Thoughts? Anyone else tried a lifestyle and diet like I mentioned? What might be a possible explanation of my method working?

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

Celiac.com Sponsor (A8-M):


starrytrekchic Apprentice
starrytrekchic
Posted

The problem is any stress on the body can increase the risk/severity of celiac. My symptoms actually increased (significantly) when I started a running program (before I went gluten-free).

As to why water helps--the water helps flush out the gluten and keeping hydrated would lessen the severity of some symptoms (like diarrhea).

Glutenfreenoobie Rookie
Glutenfreenoobie
Posted
  • Author

The problem is any stress on the body can increase the risk/severity of celiac. My symptoms actually increased (significantly) when I started a running program (before I went gluten-free).

As to why water helps--the water helps flush out the gluten and keeping hydrated would lessen the severity of some symptoms (like diarrhea).

Good point, I didn't make it clear that I gradually introduced the purging elements. The heat and sweating was natural, then I started drinking more water in response. A few weeks went by and then I started going to the gym, working progressively harder. In fact I didn't so much as work out as sweat a lot.

Next, I started eating the watermelon and other healthy foods. Another way to look at myself feeling better is what came first? I had to feel better before I started exercising. So the sweating came first followed by water. I think the sweating and water helped me the most.

Now that I think of it running did increase my symptoms too, in Feb. So sweat more, exercise lightly . :) Btw running in any way shape or form is not mild exercise. :) I should know I was a runner until I developed what I think is Celiac. I noticed running wasn't making me feel good any more so I stopped. Seriously just walk slowly with a friend and a drink of water when its hot enough to sweat.

I noticed that I seemed to develop celiac Feb 2009. I was under a lot of stress. "The problem is any stress on the body can increase the risk/severity of celiac." Is the above quote really true because in Feb 2009 I was under a lot of stress. Maybe I developed Celiac because of the stress.

WheatChef Apprentice
WheatChef
Posted

If you think you've accidently consumed gluten, flush your system with probiotics.

Glutenfreenoobie Rookie
Glutenfreenoobie
Posted
  • Author

If you think you've accidently consumed gluten, flush your system with probiotics.

In my fruit smoothies I've been including yogurt, Brand Fage or something. My system seems to be able to tolerate some dairy or otherwise the yogurt would make me worse. I've heard that Celiac can make you lactose intolerant. So how much yogurt you think a Celiac could handle?

WheatChef Apprentice
WheatChef
Posted

The bacteria that are responsible for converting milk into yogurt feed off of lactose. This means that the lactose content of yogurt is naturally lower than the milk itself which would mean it's much easier on digestion than regular dairy products would be.

Your question overall is too broad, there is no specific amount of exact lactose digestion damage that is caused by a gluten intolerance, the severity (or actual occurrence) differs for each person. Additionally as the healing process progresses many celiacs notice a change in the severity of their lactose intolerance for the better. Technically everyone on the planet is lactose intolerant. The body can only produce so much lactase enzyme and even someone with an iron gut can gulp enough milk down their throat to overwhelm their gut's supply of lactase.

Glutenfreenoobie Rookie
Glutenfreenoobie
Posted
  • Author

The bacteria that are responsible for converting milk into yogurt feed off of lactose. This means that the lactose content of yogurt is naturally lower than the milk itself which would mean it's much easier on digestion than regular dairy products would be.

Your question overall is too broad, there is no specific amount of exact lactose digestion damage that is caused by a gluten intolerance, the severity (or actual occurrence) differs for each person. Additionally as the healing process progresses many celiacs notice a change in the severity of their lactose intolerance for the better. Technically everyone on the planet is lactose intolerant. The body can only produce so much lactase enzyme and even someone with an iron gut can gulp enough milk down their throat to overwhelm their gut's supply of lactase.

Alright I understand. I guess what I'm really asking is how much yogurt should I be eating a day?

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

Celiac.com Sponsor (A8-M):


WheatChef Apprentice
WheatChef
Posted

You don't really need to stress the exact amount and schedule so much, the bacteria obtained from these sources can set up shop in your intestine and live for a while in your guts working their magic. Fermentation is the oldest known method of food preservation and so we as humans have been "supplementing" with these lactic acid bacteria for a very long time, traditionally mainly in the winter months when a fresh harvest wasn't available. You don't need to consume it every day but it's probably a good idea to consume a fermented food at least a couple of times a week since they confer numerous additional benefits besides the bacteria. Additional fermented goodies include: kefir, (real) sauerkraut or kim chi (make sure that one says it's gluten free).

Glutenfreenoobie Rookie
Glutenfreenoobie
Posted
  • Author

You don't really need to stress the exact amount and schedule so much, the bacteria obtained from these sources can set up shop in your intestine and live for a while in your guts working their magic. Fermentation is the oldest known method of food preservation and so we as humans have been "supplementing" with these lactic acid bacteria for a very long time, traditionally mainly in the winter months when a fresh harvest wasn't available. You don't need to consume it every day but it's probably a good idea to consume a fermented food at least a couple of times a week since they confer numerous additional benefits besides the bacteria. Additional fermented goodies include: kefir, (real) sauerkraut or kim chi (make sure that one says it's gluten free).

Well I've been consuming yogurt in my smoothies everyday for at least a week now. I've heard of sauerkraut but not kefir nor kim chi.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,553
    • Most Online (within 30 mins)
      7,748
    Jennifer CCC
    Newest Member
    Jennifer CCC
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.