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Acid Reflux


lobita

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lobita Apprentice

Hi all,

I've been on a gluten-free diet for over ten years, but now my mother has just been diagnosed with acid reflux. My instict is to tell her to go on an elimination diet and avoid gluten, even though her doctor didn't tell her to do this.

I found one discussion on here talking about people prior to going gluten-free dealing with acid reflux. I was just wondering if there are others here who have or have had acid reflux and how their experience with going gluten-free turned out. I'm really unexperienced with AR and I just want to be sure I'm telling her the right thing.

Thanks!


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RiceGuy Collaborator

I think there are quite a number of members whom have or had heartburn, and that a gluten-free diet helps. Fortunately, I haven't had that problem, but it seems there are posts by members about it on a regular basis. Have you tried a search?

burdee Enthusiast

Hi all,

I've been on a gluten-free diet for over ten years, but now my mother has just been diagnosed with acid reflux. My instict is to tell her to go on an elimination diet and avoid gluten, even though her doctor didn't tell her to do this.

I found one discussion on here talking about people prior to going gluten-free dealing with acid reflux. I was just wondering if there are others here who have or have had acid reflux and how their experience with going gluten-free turned out. I'm really unexperienced with AR and I just want to be sure I'm telling her the right thing.

Thanks!

Many things can cause acid reflux, but almost never excess acid in the stomach. Acid reflux occurs when the lower esophageal sphincter (LES)opens at inappropriate times. Foods including caffeine, chocolate, peppermint, onions and alcohol can relax the LES and allow food to reflux. Drugs including NSAIDs (like Ibuprofen or Advil) and analgesics like Demerol can also relax the LES. Overeating, wearing tight waistbands, going to bed soon after eating and other lifestyle havits can also influence reflux. As you mentioned, people with gluten intolerance and other food allergies or intolerances often suffer reflux because their digestion is impeded by allergen induced inflammation in their intestines. Also the H. Pylori bacteria can destroy the stomach's parietal (acid producing) cells, impair digestion and cause reflux.

Ask your mom if she changed her diet, began a new prescription or suffered symptoms of intestinal inflammation from gluten or other food intolerance reactions. Most docs will just treat the symptoms of reflux with acid blockers, because drug companies convinced them that too much acid causes reflux. So traditional docs seldom research and/or treat the causes of reflux.

I also had reflux before my celiac disease diagnosis and before diagnoses of my 6 additional allergens. I had even worse reflux when I had an H. Pylori bacterial infection. However, I recently took a Heidelberg capsule test which measures stomach acid production. That indicated I had low (and very slow) stomach acid production. So after treating the H. Pylori and healing my stomach lining, I began taking Betaine Hydrochloride supplements with meals. Now I rarely have reflux, but I also refrain from foods that commonly relax the LES.

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    • trents
      @cristiana, I'm thinking the intensity of our response to the same amount of gluten can vary from time to time. Our bodies are a dynamic entity. 
    • Scott Adams
      I'm going to try Jersey Mike's soon--we have one nearby. Thanks for sharing!
    • cristiana
      Hi @trents Two things can happen:  1/ For a very small gluten hit, I will get a slightly sore stomach for a few days, maybe a day or two following the glutening, and (TMI warning) maybe slightly loose BMs with mucus  for a couple of days.  2/ For a substantial glutening, and thankfully it's only happened once in recent years,  I get bad chills, followed by vomiting, and my heartbeat is all over the place and I can hardly stand.  It's pretty extreme.  That happens within about 2 hours of eating the gluten.  I might feel slightly dizzy for a couple of days after the glutening episode. Interestingly I've just been out to a cafe which hitherto has made a big thing about how their french fries are cooked in a separate fryer.  I shared some with a friend and they were served with chilli sauce, jalapenos, cheddar cheese and fried onions.  Definitely not health food!  Anyway,  I'd eaten half when I realised I'd not checked the menu to ensure that this dish is still gluten-free - and it turns out it isn't!!!  They've changed the ingredients and the fried onions are now cooked with wheat.   I came home expecting to feel dreadful as I had no idea how much gluten I have consumed but so far if anything I feel just little queasy.  I think I'd have thrown up by now had there been a lot of gluten in the onions.  
    • trents
      It might be wise to start him on small amounts and work up to 10g. Monitor how he reacts. Some people simply cannot complete the gluten challenge because it makes them too ill. By the way, you can buy powdered gluten in health food stores, at least here in the states you can. With a food scale, it would be easy to measure the amount being consumed in a day. I'm not sure what the intensity of reaction to gluten tells you about what's actually going on with regard to celiac disease. I mean there are some celiacs like me who don't seem to react to minor exposure amounts but who get violently ill with larger exposures. Then there are celiacs who get some kind of reaction to even the tiniest amount of exposure but don't necessarily get violently ill. And how the reaction manifests itself is very different for different people. Some, like me, experience emesis and diarrhea. Others just get brain fog. Others get joint pain. It's all over the map.
    • melthebell
      That's interesting - that's a lot of gluten! I'll be very curious to see how my son responds to the gluten. In some ways, I guess having a strong reaction would tell us something? It's tough navigating this as a parent and having it be not so clear cut ;\
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