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

50 Days Gluten-Free, But Problems Remain


aly25

Recommended Posts

aly25 Newbie

Hi, I am IgA deficient and exhibit symptoms of diarehha, fatigue, tension headaches, and mental fog. I have gone on a gluten-free diet prior to a biopsy and consultation with a GI and am now on day 50. Although I have noticed that my scent has changed (improved somewhat), and that my ability to breath through my nasal passage has ameloriated: I have not experienced the shock and awe of getting well. My bowel movements are still unsatisfactory, etc. I should note that my blood tests are normal, except that I am IgA deficient and have a high IgG count. A colonoscopy was negative for Crohn's, and I do not have blood in my stools. I am planning to continue the gluten-free diet for months to come, yet I am wondering what timeline folks had prior to getting better, or at least when was significant improvement noticed. I recognize that recovery proceeds on a case by case basis, but is there an average time? For example, did folks go two months without noticing much of a change and then improvement was noted by months three and four?

Thanks.


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

Have you eliminated dairy? We often need to until we heal. What are you eating? It is best to go with whole naturally gluten free foods at first. It can take some time to heal but gut issues should be improving at least a bit by now. Have you made sure your home is as gluten safe as possible? New toaster, replacing colander, not sharing condiments etc? Have you checked all OTC drugs, scripts and supplements? If not check those with the maker. Also since you are still symptomatic be sure to check your shampoos, toiletries, makeup etc.

starrytrekchic Apprentice

I had some immediate relief in symptoms--then it was back and forth for several months, gradually trending for better. New symptoms cropped up, though--around the 2-3 months mark I was exhausted for several weeks. I'd say it took about 4 months for things to really straighten out--but things were noticeably better from the very beginning.

Everyone's healing rate is different though. If I were you, I'd keep at it for six months, at least.

aly25 Newbie

Hi, thanks for the responses. Raven I will make a thorough checking of everything. Starry, I shall certain pursue gluten-free for six months or more, but was hoping to find inspiration here regarding the timeline thus far. I guess I shall require patience.

ravenwoodglass Mentor

Hi, thanks for the responses. Raven I will make a thorough checking of everything. Starry, I shall certain pursue gluten-free for six months or more, but was hoping to find inspiration here regarding the timeline thus far. I guess I shall require patience.

The timeline can vary from person to person. It can also vary system by system. Some will see gut relief fairly soon but take longer to have neuro or bone and joint issues resolve. My migraines were gone within a week and gut symptoms soon after but the other issues took much longer to resolve. Some have gut issues stop almost immediately and with others it can take a month or two. Be as strict as you can and try to avoid the most common cointolerances like the dairy and soy if you are not already.

Hope you heal soon.

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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.