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Celiac & Lactose Intolerance...

Aseyan

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Aseyan Newbie
Aseyan
Posted

Hi All,

I was newly diagnosed with celiac about a month ago (blood test) after I had been feeling really sick every time I ate since my son was born 6 months ago. I didn't have a problem with gluten prior to my son's birth but we're thinking that his birth kind of kicked it into effect. When I eat gluten I luckily enough don't have tummy troubles. I get tingly hands/feet, visual disturbances, brain fog, anxiety, trouble with balance etc.

About a week after I cut gluten out of my diet, I started to get really sick to my stomach, to the point of having to run to the bathroom about once every hour. And it reminded me of the lactose intolerance I had when I was a kid. Is it possible that by cutting out gluten, it kicked my lactose intolerance back into gear? I haven't had issues with dairy for ages.

And if so, are there any resources for diets? I'm at a complete loss at this point, I don't even know where to start.

Thanks all,

Jennie

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pricklypear1971 Community Regular
pricklypear1971
Posted

Yes and no.

You are probably going through withdrawal/detox from gluten. Also, many celiacs are intolerant to milk - either while trying to heal or permanently. It's probably good to go gluten and milk (casein and lactose) free for a while, then try adding back milk.

Don't be surprised if other food problems pop up in the near future. They could be temporary as you heal, or permanent.

Good luck and ask lots of questions!

And yes, there are lots of celiac recipe/diet books out there. Check your local library first and see what's free.

ravenwoodglass Mentor
ravenwoodglass
Posted

Are you being really careful to prevent CC? You need a new toaster for just gluten-free bread, to replace scratched nonstick pans, wooden utensils and strainers. It helps to go with whole unprocessed foods at first and do avoid restaurants. Do not bake with flour for others and if your significant other eats gluten make sure that teeth get brushed well before kissing. The advice to avoid dairy is a good one also. Add it back in after you have been feeling well for a while to see if you tolerate it. You could be going through withdrawl but you could also be getting cross contaminated as the diet is tricky at first and reacitons can change and become more severe after we go gluten free.

eatmeat4good Enthusiast
eatmeat4good
Posted

It's very common to become intolerant of dairy after giving up gluten. I didn't believe it at first, even though I read a lot of posts on it here, I just didn't want to think it would happen to me. But it did. Just a few months after giving up gluten had to give up dairy...(well most of it...I still use a dab of butter) I keep hoping I will be one who can return dairy to my diet, but not so far...and I'm at one year gluten-free. Like Ravenwood said, watch for all traces of gluten and sources of cross contamination. Best of luck.

love2travel Mentor
love2travel
Posted

It's very common to become intolerant of dairy after giving up gluten. I didn't believe it at first, even though I read a lot of posts on it here, I just didn't want to think it would happen to me. But it did. Just a few months after giving up gluten had to give up dairy...(well most of it...I still use a dab of butter) I keep hoping I will be one who can return dairy to my diet, but not so far...and I'm at one year gluten-free. Like Ravenwood said, watch for all traces of gluten and sources of cross contamination. Best of luck.

This has happened to me, too. At first I was wondering how the heck it would occur and was so pleased that I seemed to be fine with dairy, then BANG. My intolerance seemed to literally happen overnight after being gluten free for five months. No dairy for me for now, either. :(

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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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