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Are Your Symptoms Gone?


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goodnews Apprentice

So I am still in the testing stages of celiac....but I am so hopeful that after going gluten free I will finally feel better. But now I am wondering if those of you who are gluten free feel a little better, or if you feel like you used to feel pre-symptoms? I would LOVE to feel like my old self that existed not that long ago. I would love to have more energy, not have constant stomach pain, not feel like I am all hazy in a cloud with my thoughts, and all the other little things here and there. I don't want to get my hopes up too much...

So after going gluten-free are you healed or just feeling a little better?? And how long did it take to feel better too? TIA for taking time to answer.


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hnybny91 Rookie

I would say that after eliminating gluten from my diet I feel about 80% better but that is HUGE because I honestly felt like I was dying. I want to feel 100% and I knew that there must be other food intollerances so I had a food panel done. Out of 154 foods I tested sensitive to 36 and reacted to 50 more. I say that if you don't feel 100% to consider other food intollerances as well. I just got the results of my food panel back yesterday so I hope within another month I will be golden :) Oh, and I have been gluten free for almost three months and gluten, wheat, barley and oats did pop up on my panel so I know my self diagnosis was accurate :)

ravenwoodglass Mentor

I would have to say I am at 98% after being strictly gluten free since 2002. My horrible digestive issues went away fairly quickly but other stuff like my arthritis, nerve and brain issues took a little bit longer to resolve.

adab8ca Enthusiast

ravenwoodglass,

YOU give us all hope with your story!!!!

keithceliac2010 Rookie

I suffered with celiac for at least 30 years remembering symptoms as far back as early teens. I was diagnosed by my wife and have been gluten free for 4 weeks. My symptoms were many: chronic fatigue, irratable bowel synd., depression, neuropathy in feet, restless leg syndrome, shooting pains in body, crippling pains in knees and hips, etc. etc. Classic text book celiac. This may be hard to believe, but within 24 hours of going gluten free i was getting relief from ALL of my symptoms vanished miraculously!!!! And they have not come back!!! No need to get tested here-the proof is in the pudding so to speak...

My wife on the other hand, started gluten-free diet a week before i did(she correctly diagnosed both of us). Her symptoms also disappeared within 24-48 hours and she felt wonderful for the first 3 weeks. However, she then has had a relapse of some of her symptoms: chronic fatigue, severe headaches, and the last 2 weeks have been diifficult for her ven though we both remain gluten free. She is now examining her diet to see what other sensitivities to foods and or medications she may be reacting too.

So, as it appears, different people can react differently when they go Gluten-free. Good luck to you. Keep in mind though that test for Celiac can show a false negative. So even if you get a negative on your test, your symptoms could still improve with a gluten-free diet.

eatmeat4good Enthusiast

I was mentally and physcially debilitated for 7 years. For almost 5 years I was hardly ever out of bed except to visit the bathroom. (or the Dr. :ph34r: ) Headaches, fatigue, nausea, depression, anxiety, weight gain without hardly eating anyting except soda crackers for nausea. (yeah, I know :ph34r: )

The first week of gluten free I had so much improvement in all these areas that I knew this was it. By three months I thought I was all healed and wouldn't get any better. But here I am at 6 months and continuing to get better every day. Especially mentally.

I am absolutely amazed at the resolution of symptoms and the return of my energy, body, muscles, and mental ability. I am thrilled. I never thought I would be able to work or function again, but indeed here I am, no headaches, no pain, no fog, and rebuilding my life.

Yes it can happen to you! And I hope it does!

goodnews Apprentice

So glad to hear these encouraging stories. I can't wait to go gluten free, and just hopeful to get some relief. I can't remember what it feels like to not have my stomach hurt. Some days it is better than others, but it is constant all the time! I said to my husband the other day "is it normal to always be aware of your stomach and to to feel sick?" I was starting to wonder if maybe everyone felt like that. It's just been so long! But whether or not I show up positive with the gene test or subsequent endoscopy, I will still try the gluten free diet for a while. It can't hurt and could possibly make everything better. I am just so tired all the time lately, I have never been like this. Thanks again, I have heard some stories where people felt a little better....but not practically healed. That was what I was hoping for :)


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zus888 Contributor

I'm guessing everyone is different. It seems the gut issues resolve more quickly than the neuro issues, fatigue, and brain fog. I've only been on the diet for 2.5 weeks and I don't notice any difference whatsoever. HOWEVER, I didn't have any real symptoms to begin with. My primary complaint has been, and still is, fatigue.

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    • Aretaeus Cappadocia
      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
    • Wheatwacked
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    • trents
      I don't know of a connection. Lots of people who don't have celiac disease/gluten issues get shingles.
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