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

How Prevalent Is Depression In Undiagnosed Coeliacs?


UnhappyCoeliac

Recommended Posts

UnhappyCoeliac Enthusiast

Look do most undiagnosed suffer from it, Do some, or a select few?


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



Celiac.com Sponsor (A8-M):



dilettantesteph Collaborator

When I heard Fasano talk he showed an iceberg and said that the celiacs with no symptoms were like the part of the iceberg under the water. I can't say that most undiagnosed celiacs suffer from depression. From reading on forums I can say that lot of diagnosed celiacs report that they suffered from depression before diagnosis.

Mama Melissa Enthusiast

I've had depression and anxiety before diagnosis and now 6 weeks after diagnosis anxiety is gone and depression still here:( i wish it would all go away!

Cypressmyst Explorer

I would fit into the undiagnosed category, and yes I was diagnosed with depression at 14 years old. 3 months into cutting out gluten and that little black cloud disappeared. Poof!

Now crying and sadness are one of my glutening symptoms.

I'd go a step further with the iceburg analogy. I highly suspect that the entire ocean has a gluten issue and that no one can handle this stuff, we just manifest it differently.

Depression in some, paranoia in others, schizophrenia in still more.

cyberprof Enthusiast

I'd go a step further with the iceburg analogy. I highly suspect that the entire ocean has a gluten issue and that no one can handle this stuff, we just manifest it differently.

Depression in some, paranoia in others, schizophrenia in still more.

I think you've hit it entirely.

BTW, I love your signature. Janis rocks!

cap6 Enthusiast

I was diagnosed with bipolar depression about 14 years ago. After reading I now wonder about it. I am 7 months gluten-free and have just now started to cut back on one of my meds. I am doing this without my head dr giving the ok as he keeps putting me off & doesn't know celiac ~ he thought only children got it. So far so good.

Cypressmyst Explorer

I think you've hit it entirely.

BTW, I love your signature. Janis rocks!

Scary when you think about the implications isn't it? Certainly not unprecedented for a culture to eat a poison though that is for sure.

B) Yes she does. And I'm glad my signature made you smile. That was it's intended purpose. :) All this gluten stuff can get so serious sometimes, and for good reason, but a smile now and again is also just what the Internet ordered (I'd say Doctor but...well...you all know...).

;)

Cap6 I remember seeing that the brain can take a long time to heal so just give it time. Please let us know your progress! *hugs


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



Celiac.com Sponsor (A8-M):



dilettantesteph Collaborator

I remember seeing that the brain can take a long time to heal so just give it time. Please let us know your progress! *hugs

I remember it taking quite awhile for my depression to go away. I'm not sure if it was slow healing or needing a more clean diet.

rdunbar Explorer

I had a baking job for four years, over 15 years ago. I worked alone from 2AM-7AM.

I was always super depressed, anxious my whole life, but those 4 years were some of the worst for me. I had long crying spells all the time. I was so glad i could work alone, because i would not have been able to function otherwise. I had major crying spells (usually over nothing) until i stopped eating wheat @ 3 years ago. sure,. i still cry, but it's not like i'm crying myself to sleep every single night like i used to.

I understand celiacs can have reduced blood flow to the brain, so that might explain why we can suffer from depression without being clinacally depressed.

I went to the mental hospital @4 years ago because i was in such an emotional crisis, and they told me there was nothing wrong with me. I geuss they consider thinking of suicide constantly, and crying for hours every day as normal?! I would hate to think what 'legitimate' depression would be like!

Cypressmyst Explorer

rdunbar- Wow...how much did they charge you to tell you there is nothing wrong with you... <_<

I'm just morbidly curious...

That is rollercoaster ride of a life for sure! 4 years in the pits of hell! So glad you are feeling better now! :)

txplowgirl Enthusiast

I had depression and social anxiety disorder for over 30 years. Meds helped some but never cured it. 6 months gluten free and it all went away. Haven't had meds for close to a year and a half. The only time I get an anxiety attack or depression is when I get glutened and or dairy or soy. They all bring it on.

T.H. Community Regular

I think some form of it it fairly common.

Not a surprise, really, when you think about it. We're just as deficient in the nutrients we need to regulate our brain chemistry as we are in everything else, yeah?

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,733
    • Most Online (within 30 mins)
      7,748

    Debydear
    Newest Member
    Debydear
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.