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My 13 Year Old Is Going To Try Going Gluten-Free

Jenn624

By Jenn624
in Coping with Celiac Disease

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Jenn624 Rookie
Jenn624
Posted

I convinced him to try it for at least a week. He's been having some stomach issues, is tired all the time, and has huge dark circles under his eyes. He was allergic to virtually everything when he was born, outgrew everything but peanuts, and then at 11 tested negative for peanuts too! He still avoids all peanuts, but he's found he hasn't been feeling well lately and thinks it could be food. I told him I would help him with whatever he wanted to try, so he decided to try going without gluten. I pray this helps him feel better and focus more clearly at school. He went from a straight A student to B's and C's this year. So unlike him...

Wish us luck!

Jenn

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mamaw Community Regular
mamaw
Posted

Before he goes gluten-free why not have the testing done ? He is school age & may need documentation for school. If he goes gluten-free & feels better it will be hard to get a correct dx's. A person needs to be eating wheat & gluten to get a proper , correct dx's.

It will make things much better for school if he does testing first....

I don't have a problem with adults going gluten-free without a dx's but think kids should be tested, bloodwork & an endo with biospies.. If that comes back negative then the child isstill having issues then I would do the gluten-free diet for at least three months, strictly....

This is just my opinion...that way you may know if he is celiac or gluten sensitive.

I know our gluten-free kids had to have a paper from the doc that

they had celiac & could not take the cooking class in school & eat what was made. Plus I remember the flour fights & flour& water battles we had way back when in cooking class.... blessings

mamaw

lynnelise Apprentice
lynnelise
Posted

I wish my daughter would try it. Her blood test was negative so the doctor doesn't think she needs further testing...gave her the IBS run around and said she probably just eats too much junk food.

So we go through an endless loop...she eats, she gets sick. She says she is going gluten-free. By the next meal she feels ok and decides it's too hard and the doctor said she is fine anyhow. Rinse and repeat! :rolleyes:

mamaw Community Regular
mamaw
Posted

Maybe your daughter does not have Celiac but gluten sensitivity. There are more gluten sensitive people than full- blown villi damaged celiac people.......The best way to find out is to do a three month gluten challenge. Being very strict...

Jenn624 Rookie
Jenn624
Posted
  • Author

Today is day 3 without wheat for my son and he looks and feels great. He is more polite, and smiles all the time. He says he can't believe how great he feels!!!

Jenn

eatmeat4good Enthusiast
eatmeat4good
Posted

That is WONDERFUL to hear!! I'm happy for both of you! My son had the same immediate positive response to going gluten free 6 months ago. It has been a thrill to watch him feel good and not struggle with all the things he used to struggle with.

That is wonderful news. About a couple of weeks into it my son decided to cheat on pizza and I let him. He immediately got a severe stomach ache and said, "I'm never eating gluten again mom, you were right." Our home has been happily gluten free since then. :)

Hope your success and his good feelings continue!

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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