Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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 Long Does "detox / Withdraw" Last?


ruca55

Recommended Posts

ruca55 Apprentice

This is my 4th day officially gluten free. (Biopsy was Monday, no word yet) I already know I have some form of intolerance because I had surgery to have my gallbladder removed in April. After surgery it was a few days of no appetite and as I started to eat again "symptoms" (mainly headaches) that I struggled with for years I was able to link with the food I was eating. I opted for the endo because the surgeon wanted me to see a gi to have a colonoscopy done anyway. I figured if the GI doc was going to do one he could do both, which was why I went back to full gluten. My question is, the first 2 days weren't so bad. Yesterday and today I seemed to feel ok until about late afternoon a terrible sinus like headache hit. How long does this "withdraw" stage I've been reading about last?


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



Celiac.com Sponsor (A8-M):



2johndeereboys Explorer

I have been wondering this myself!! I have not "officially" been diagnosed yet. I had a Celiac Panel drawn up on the 11th and have not heard from my Dr yet :(

I hope you get to feeling better and you get your results soon!!!!

Take care!!!

B)

WinterSong Community Regular

I think I bore the brunt of my withdrawal done within the first few weeks. I started getting really horrible migraines during the second and third weeks, I believe. I've been gluten-free for almost two months now and am feeling much better (thank goodness the headaches are gone!)

It's different for everyone, but it does normally take a long time to completely heal.

Good luck and feel better!

cahill Collaborator
How long does this "withdraw" stage I've been reading about last?

I think it is different for everyone but mine lasted about 6 weeks.

Hang in there ,, ((HUGS))

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,010
    • Most Online (within 30 mins)
      7,748

    Shuki
    Newest Member
    Shuki
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • ShariW
      These look great!  I follow several people who frequently post gluten-free recipes online (plus they sell their cookbooks). "Gluten Free on a Shoestring" and "Erin's Meaningful Eats>"
    • Scott Adams
      Sounds great, we also have lots of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/
    • ShariW
      When I had to go gluten-free, the rest of my family still ate gluten. They still eat regular bread products and crackers, but there are no other gluten-containing foods in the house. I bought a separate toaster that is only used for gluten-free products, and thoroughly cleaned all cookware, dishes and surfaces. We do have to be very careful with cross-contact, for instance when someone else is making a sandwich with wheat bread. Then I went through my cupboards and pantry, I set aside everything else with gluten and gave it away - flour and baking mixes, pasta, etc. So when I cook any recipe that calls for flour (perhaps for thickening) or bread crumbs like Panko, I only use gluten-free. My cupboard now holds gluten-free baking flour, tapioca flour, rice flour, almond flour, gluten-free oats, gluten-free grits, gluten-free cornmeal, and a few gluten-free baking mixes for occasional use. On the odd occasion when we have pasta, it is gluten-free - nobody notices the difference in the "new" lasagna. I have found several good recipes that are gluten-free and everyone loves them. A family favorite is the Tarta de Santiago, a naturally gluten-free treat made with almond flour.
    • Scott Adams
      This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Exactly, everyone with celiac disease technically has an "intolerance" to these: Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Around 9% of celiacs also should avoid oats (but around the time of diagnosis this may be much higher--some will have temporary intolerance): Oats: The prolamin is called avenin. I had to avoid this for 1-2 years after my diagnosis until my gut healed: Corn: The prolamin is called zein. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
×
×
  • Create New...