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):

Healing From Gluten Intolerance


jjchenoa

Recommended Posts

jjchenoa Rookie

I recently went gluten free after a cascade of symptoms in the last year. Wheat has never really made my stomach feel great but it got worse recently. I went to see an ayurvedic doctor for another reason and mentioned my GI to her. It is her opinion (and that of her ayurvedic teacher, a prominent dr from India) that our guts suffer assault from shots and antibiotics and various other chemicals and substances that we eat that aren't really supposed to be eaten, and our natural flora disappears. When this happens, dairy and gluten, she says, are the first to cause problems to us because they are the most difficult to digest. She says that through her therapies and an excellent probiotic (she says most are dead and useless) that I will most likely eat gluten again without problem. My son has a dairy allergy and she is working with him toward the same end. He also has pretty severe oak allergies and has had no symptoms yet this fall, when he's usually tortured constantly by them.

This theory made a lot of sense to me, given the fact that food allergies seem to be on the rise in so many people I know alone. And given the fact that mine flared up in the most unhealthy, stressful time in my life when I know my body just can't handle one more thing. After being on her treatments for a while I tried eating gluten. It did not bother my stomach or ears (which is my sign) but I found that I still get "low" and out of it when I eat it so it is bothering me on some level. I've only been under her care for a month.

I just thought I'd mention her opinion here for some to whom it may ring true, that perhaps their guts are not operating optimally and so gluten is just too much for them at this time. She says that just going off the offending food and not healing the gut simply leads to more and more intolerances down the road so she has us stop the food for now until we can eat it again. She tells me that something like 98% of the people who come to her need a strong probiotic to rebalance their systems and I think it's only a month or two thing. Obviously I don't know what else is involved in her treatments to that end, I'm probably simplifying it but just the "unhealthy gut--food intolerance" thing makes sense to me.

(By the way, she said if I have celiac, she would not be able to turn that around. But I'm sure she'd work toward building health in the gut regardless.)


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 HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    2. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - Aretaeus Cappadocia posted a topic in Gluten-Free Recipes & Cooking Tips
      0

      Zaalouk moroccan eggplant salad

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

    • Total Members
      134,060
    • Most Online (within 30 mins)
      10,442

    Cathy Bright
    Newest Member
    Cathy Bright
    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
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
    • xxnonamexx
      I checked consumer labs that I'm a member of they independently check products for safely and claims the wolfs was rated great and bobs redmill buckwheat cereal. Ultra low gotten no dangerous levels of arsenic heavy metals, mold, yeast etc. plus they mention to refrigerate. I wonder if the raw buckwheat they rinse bc it's not toasted like kasha. Toasted removes the grassy taste I have to try the one you mentioned. I also bought Qia which is a quinoa mixed got great reviews. 
×
×
  • Create New...