Jump to content
  • 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):

A Scary Situation


jorge0464

Recommended Posts

jorge0464 Rookie

Hi guys,

Thanks for your help and support.

During 2008, I took a long antibiotic round that triggered many intestinal problems to me. Since that, I have been battling to recover my health without success. I believe the things came in this way: antibiotics, a fungal intestinal overgrowth caused by the antibiotics, intestinal villi damage caused by gluten and the hyphae form of candida. The fact is I have severe malabsorption, muscle tics, depression, undigested food in my stool, large amount of feces, intestinal cramps, loud stomach and intestinal noise, flatulence, fatigue, etc.

What really concern me is the fungal overgrowth in the gut. I have read in this and other Celiac forum about many people diagnosed with Celiac who don't recover in spite of a 100% gluten free diet. Those people have been diagnosed late in their life after many medical tests. I believe candida is responsible for triggering Celiac and the reason because many people don't recover, at least, it is what is happening to me now.

I got a diagnose from Enterolab because my blood work and biopsy were negative. After that, I have followed a 100% gluten free diet where I prepare my food, watch everything, and take care of any possible CC. In spite of this, my malabsorption don't get better. Well, I have found an article that worry me a lot. The mycelial form of candida albicans has a protein sequence very similar or identical to gliadin. It means, if you have taken antibiotics to the point where candida could mutate to its hyphae form, you get the trigger to develop Celiac. But this is not all, if you follow a gluten free diet but don't eliminate the mycelial candidiasis, the antibody and villi damage won't stop. It looks like candida acts as gluten, and gluten as candida. It scare me since candida can not eliminated easy. In fact, it is easier going in a gluten free diet than to eradicate candida.

Thanks for any support and experience. Here is the article,

Open Original Shared Link

Jorge.


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



Celiac.com Sponsor (A8-M):



domesticactivist Collaborator

I totally agree about the gut flora. Have you looked into GAPS? It is all about creating a good gut flora balance and healing damage in the gut.

Wenmin Enthusiast

Look up C-Diff. The antibiotics kill off the good and bad bacteria in your system. When they come back the bad take over and cause many problems. A friend of mine lost her mother to undiognosed (found out too late) C-diff. My mom had this after a round of antibiotics due to oral surgery. She is a transplant patient and had a rough recovery.

Wenmin

Jestgar Rising Star

You can take antifungals to get rid of candida. An MD can prescribe these.

GFinDC Veteran

I have read that people take coconut for candida also. It has something called caprylic acid in it that is supposed to kill off candida.

Another you should consider is that you could have other food intolerances that are irritating you gut. Dairy, soy, egg, corn, nightshades, nut, etc etc can all cause gut problems for people sensitive to them. Most people don't have all those intolerances, but it is possible to have one or more.

As long as your gut is irritated it won't heal properly.

jorge0464 Rookie

Thanks for your answers.

What I notice is if this medical article is right, it will change the vision of Celiac totally. They are trying to say that candida is who triggers the problem. I don't know it for sure but in my case, I took antibiotics, candida came after them, and later gluten intolerance or Celiac. So, there is some true in this research. Candida in the gut is something that is happening more and more because the antibiotic use. It is documented before 1955. Still, the antibiotics don't have any warning about it.

Jorge.

ravenwoodglass Mentor

Thanks for your answers.

What I notice is if this medical article is right, it will change the vision of Celiac totally. They are trying to say that candida is who triggers the problem. I don't know it for sure but in my case, I took antibiotics, candida came after them, and later gluten intolerance or Celiac. So, there is some true in this research. Candida in the gut is something that is happening more and more because the antibiotic use. It is documented before 1955. Still, the antibiotics don't have any warning about it.

Jorge.

Celiac disease requires a trigger. Perhaps for some the trigger is candida or the infection that the person was given the antibiotics for. In women childbirth is a frequent trigger. A trigger can be either an illness, severe injury or even severe stress. So the cause of celiac is something that can be quite varied.

It is a good idea when taking antibiotics to repopulate the gut with good bacteria from the first day they are taken. Some use probiotics in pill form, some use yogurt with live cultures and some use fermented veggies like saurkraut.


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



Celiac.com Sponsor (A8-M):



Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to ThomasA55's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Iron loss and potential celiac.

    2. - Joseph01 replied to bethmon's topic in Gluten-Free Foods, Products, Shopping & Medications
      14

      We Keep Getting Glutened With Vegetable Oil

    3. - ThomasA55 posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Iron loss and potential celiac.

    4. - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Edy's and Dreyer's ice cream

    5. - knitty kitty replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Edy's and Dreyer's ice cream

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,086
    • Most Online (within 30 mins)
      10,442

    Joseph01
    Newest Member
    Joseph01
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
      Welcome to the celiac.com community, @ThomasA55! Before I give my opinion on your question about whether or not you should undergo a gluten challenge, I would like to know how you react when you get a good dose of gluten? Are you largely asymptomatic or do you experience significant illness such as nausea and diarrhea? You mentioned intermittent joint pain before you began experimenting with a low gluten diet. Anything else?
    • Joseph01
      This is way past due for your post.  I have Celiac and have been recovering for more than a year.  Doing well.  Used Essential oil to day to fry some chicken.  Read the label all good.  Then ate some chicken.  Here comes the gluten reaction.  I haven't had a gluten reaction since year.  I am angry.   I have been so careful with this crap and don't wan't any set backs!!!!! Good luck to you with your post.   Celiac is HELL!
    • ThomasA55
      Hey everyone. I'm a young adult who had very high iron in 2024. 64% saturation 160 ferritin. In 2025 I had far lower iron. 26% saturation and 130 ferritin. I know this is still in range but it seems to be a large drop. That combined with the fact that I developed some intermittent joint pain between the two years makes me wonder if I could be celiac. My dietary intake of iron was pretty steady (mostly in the form of red meat). I did carnivore (therby eliminating gluten) for a bit after the second test and felt improvements in my joints and digestion. I still consume gluten occasionally socially, for religious reasons, and through cross contamination/food sharing. For these reasons, I would need to know if I had it, because although my lifestyle is low gluten its not at the strict level it should be if it turned out I was celiac. I will get a gene test first and hope I don't have DQ2.5,DQ2.2, or DQ8, but if I had any combination of those do you guys think I need proper screening through a gluten challenge / blood test? Other context. From 2024-2025, my b12 stayed about the same in the mid 600s folate went up slightly, but I heard it takes longer for celiac to affect the absorption of these. ANA negative, CRP low, ESR low.  I don't know how much noise exists around the saturation and ferritin, but it caught my eye and Celiac seemed like a possibility. I'm under no illusion that it is probable that I have celiac, only that it may be worth screening given my overall profile.   
    • Aretaeus Cappadocia
      Sigh. I posted this yesterday based on the Safeway website. I went back again today to their website to double check. On the page where they are selling Vanilla Bean flavor, it has a distinct Certified Gluten Free label. Other flavors on the Safeway website didn't have the gluten-free statement. Today I went into the store. None of the flavors I looked at, including Vanilla Bean, have a Gluten Free statement. Is it safe? Who knows. The ingredients are either safe or nearly safe (some have "natural flavor"). There are warnings about "contains milk and soy" but not about wheat - this implies they are safe, but again, who knows. On the other hand, every flavor I checked of their Slow Churn line of ice creams has wheat as an ingredient. 100% not safe.
    • knitty kitty
      Do keep in mind that many of the newly diagnosed have lactose intolerance.  This is because the villi lining the intestinal tract are damaged, and can no longer make the enzyme lactAse which breaks down the milk sugar lactOse.  When the villi grow back (six months to two years), they can again produce the enzyme lactAse, and lactose intolerance is resolved.  However, some people (both those with and without Celiac Disease) are genetically programmed to stop producing lactase as they age.   Do be aware that many processed foods, including ice cream, use Microbial Transglutaminase, a food additive commonly called "meat glue," used to enhance texture and flavor.  This microbial transglutaminase has the same immunogenicity as tissue transglutaminase which the body produces in response to gluten in people with Celiac Disease.  Tissue Transglutaminase (tTg IgA) is measured to diagnose Celiac Disease in blood tests.  Microbial Transglutaminase acts the same as Tissue Transglutaminase, causing increased intestinal permeability and inflammation.   New findings show that microbial transglutaminase may be able to trigger Celiac Disease and other autoimmune and neurodegenerative diseases.   Microbial Transglutaminase is not required to be listed on ingredients labels as it's considered a processing aid, not an ingredient in the U.S.  Microbial Transglutaminase has been GRAS for many years, but that GRAS standing is being questioned more and more as the immunogenicity of microbial transglutaminase is being discovered. Interesting Reading:  Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases https://pmc.ncbi.nlm.nih.gov/articles/PMC8537092/
×
×
  • Create New...