Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Winging It


iffy

Recommended Posts

iffy Rookie

I've been gluten-free about seven months after self-diagnosis, am

doing well after MUCH good advice from this and other celiac websites.

I got Dr. Green's new book in January, intending to follow all his

advice.

But, in tweaking my regimen, I tried a proteolytic enzyme that didn't

seem to help (D and reflux being my prime symptoms). I switched from

that to digestive enzymes supplying amylase, protease, lipase, ox bile,

bromelain, pepsin ... also a probiotic. With that and healthy diet,

I'm fine.

Dr. Green objects to OTC enzymes, not being FDA approved. He also

doesn't like self-diagnosis and subsequent gluten-free diet. But I'm certainly

not going to subject myself to agonizing reflux and chronic D and being

housebound for months on end just to be tested. At least, it seems that

better tests are on the horizon, using saliva or buccal mucosa.

But what about these supplements? Are celiac-savvy docs recommending

them?

iffy


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

I had my pancreas basically shut down due to a bad reaction to a drug I was given before a routine procedure a few years ago. I was very ill afterwards and basically could identify everything I ate when it shot out the other end. Sorry for the TMI. Anyway I immediately went to a naturopathic doctor who while he was a bit clueless about how sensitive celiacs like myself are (the old a little bit won't hurt you) he did advise enzymes that had the same sort of formulation as the ones you are taking. I had to take them for a couple of months but they were very helpful. If they are helping you I would keep them up for the short term while you heal. You could drop them after a month or two of healing. I wouldn't advise them to be a permanent part of your life without close medical supervision but they can IMHO help you throught he healing stage.

Skylark Collaborator

Remember that while Dr. Green wrote a great book, he was trying to write something very general. His recommendations may not work for every single person. Getting a formal diagnosis is nice, but 20% or more celiacs don't have positive celiac tests and they still fell a heck of a lot better off gluten. I was never formally diagnosed because I didn't want to get sick to get a piece of paper that told me what I already know. (Plus, who needs more diagnoses for insurance???)

I don't know that you want to be using enzymes indefinitely. For the most part, MDs have to be very conservative about supplements for exactly the reason Dr. Green is. They are not FDA approved, not well-studied, and we don't know anything about the long-term consequences of using them (if any).

Raven's suggestion that you drop the enzymes down as you heal is very sensible. Remember that between the healing and the probiotic, your gut will start working a LOT better.

iffy Rookie

Thanks! I don't want to be a supplement junkie. I'll try easing off slowly.

It's hard to be vigilant on all fronts. I've had somewhat high cholesterol for

years, have refused statins. After my last regular checkup I got much tougher

about limiting dairy and more disciplined about lots of veggies. I see the hematology doc soon about the labs for the non-hodgkins lymphoma. He had said

my iron was a little low, so I started multivit with iron, nervously, because many years ago iron used to rip up my stomach and cause D. But I've been OK

with it, even with lots of spinach and lots of blueberries.

Thanks again, and to Raven too. I don't post often, but I'm always lurking

here.

iffy

  On 7/15/2010 at 5:44 PM, Skylark said:

Remember that while Dr. Green wrote a great book, he was trying to write something very general. His recommendations may not work for every single person. Getting a formal diagnosis is nice, but 20% or more celiacs don't have positive celiac tests and they still fell a heck of a lot better off gluten. I was never formally diagnosed because I didn't want to get sick to get a piece of paper that told me what I already know. (Plus, who needs more diagnoses for insurance???)

I don't know that you want to be using enzymes indefinitely. For the most part, MDs have to be very conservative about supplements for exactly the reason Dr. Green is. They are not FDA approved, not well-studied, and we don't know anything about the long-term consequences of using them (if any).

Raven's suggestion that you drop the enzymes down as you heal is very sensible. Remember that between the healing and the probiotic, your gut will start working a LOT better.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,305
    • Most Online (within 30 mins)
      7,748

    Jacquie Whitt
    Newest Member
    Jacquie Whitt
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • lmemsm
      When they give you a blood test, there's a range they consider low to high from the results.  It's not based on how much vitamin you're taking.  My blood tests were low and then I took 5000 IU and they went too high on the blood test.  I also get exposed to D from the sun and I live in a very sunny area and I get D in some foods I eat.  I was very annoyed with the doctors because they weren't paying attention to the blood test results in order to help me figure out the optimum dose for me.  They just told me to take it when it was low on the blood test and didn't pay any attention after that.  Too much of a good thing is not a good a thing.  I hope the medical field knows enough to really...
    • Wheatwacked
      How high is too high?  I take 10,000 IU vitamin D3 every day.  My blood is stable at 80 ng/ml (200 nmol/L).  Even at 10,000 a day it took 8 years to raise it to 80.  Higher levels of 25(OH)D in blood can moderate the autoimmune attack.  Vitamin D Is Not as Toxic as Was Once Thought Lower vitamin D levels have also been associated with increased OCD symptom severity.  This is a most dangerous popular belief. As mentioned you are suffering from vitamin and mineral deficiencies.  Part of the recovery, that is never explained by doctors, is replenishing your deficits.  Celiac Disease is a disease of malabsorption.  The Western diet is a diet of deficiency.  That is why many...
    • Scott Adams
      I completely understand the frustration of finding reliable gluten-free ingredients—it's exhausting when trusted products disappear or companies don't respond to safety inquiries. For teff flour in bulk, check out Azure Standard or Bulk Foods; both often carry gluten-free grains in larger quantities and clearly label dedicated facilities. For soy flour, Anthony's Goods tests for gluten and offers bulk options, though always verify their current certifications. For beans, peas, and lentils, Palouse Brand is a great choice—they're GFCO-certified and transparent about their farming practices. As for lentil elbow macaroni, Explore Cuisine offers similar pastas, though cross-contact policies vary. ...
    • Scott Adams
      Beans in desserts are a fantastic way to add moisture, structure, and protein while keeping recipes gluten-free. Black bean brownies are a classic, but other beans like adzuki and pinto can also work well—adzuki beans are naturally sweet and often used in Asian desserts, making them great for cookies or cakes. Lentils, especially red lentils, blend smoothly into batters and can replace flour in recipes like blondies or muffins. Since you’re allergic to chickpeas, you might try navy beans or cannellini beans for a milder flavor in vanilla-based desserts. For less crumbliness, blending cooked beans into a paste helps bind the dough, and adding a bit of xanthan gum (if tolerated) can improve...
    • lmemsm
      This may make you feel better about cross-contamination: https://nationalceliac.org/celiac-disease-questions/do-i-need-new-designated-pans-plates-and-utensils/ https://theceliacscene.com/rethinking-cross-contamination-no-need-to-be-so-careful/ I use Tom's of Maine or a toothpaste that states it's gluten free.  I have allergic reactions to some toothpastes so some of the toothpastes in health food stores are usually safer for me. They're typically gluten free as well. Spices can contain cross-contamination from gluten.  There are a few lists online of spices that are safe for celiacs.  I also grow my own herbs and use them in place of store bought when I can.  I think Badia lists their spices...
×
×
  • Create New...