Jump to content

  • 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

Any Luck Reintroducing Dairy?

dws

By dws
in Food Intolerance & Leaky Gut

Recommended Posts

dws Contributor
dws
Posted

I am non-celiac gluten intolerant. While trying to refine my gluten free diet, I also gave up dairy just in case that was giving me trouble. Now, I occasionally try to re-introduce dairy by trying small amounts of yogurt for a few days. The first day or so usually go ok although I get a little rumbly and gassy, but by the 4th or 5th day I get hit with a big blowout. Anybody out there have advice on getting back on dairy?. Should I just gut it out and keep hammering down the yogurt even after getting diarrhea? Also, I don't totally understand the casien issue. Is that maybe the problem instead of classic lactose intolerance? I really wish I could eat dairy. I've gotten pretty thin since my gluten sensitivity is severe enough that I can't eat processed gluten free food. Dairy would be a good way to get nutrition and gain weight. I feel like a may have made myself lactose intolerant by maybe eliminating it unnecessarily.

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

Celiac.com Sponsor (A8-M):


missmellie Newbie
missmellie
Posted

I am non-celiac gluten intolerant. While trying to refine my gluten free diet, I also gave up dairy just in case that was giving me trouble. Now, I occasionally try to re-introduce dairy by trying small amounts of yogurt for a few days. The first day or so usually go ok although I get a little rumbly and gassy, but by the 4th or 5th day I get hit with a big blowout. Anybody out there have advice on getting back on dairy?. Should I just gut it out and keep hammering down the yogurt even after getting diarrhea? Also, I don't totally understand the casien issue. Is that maybe the problem instead of classic lactose intolerance? I really wish I could eat dairy. I've gotten pretty thin since my gluten sensitivity is severe enough that I can't eat processed gluten free food. Dairy would be a good way to get nutrition and gain weight. I feel like a may have made myself lactose intolerant by maybe eliminating it unnecessarily.

To put it simply, casein is milk protein. That is a different substance in milk than lactose, which is milk sugar. A person can be intolerant of one, or the other, or both. It sure sounds from your description that you have a problem with at least one of them. My suspicion is that if you keep "hammering down" the yogurt, you will continue to have problems. You didn't make yourself lactose intolerant, but your gluten intolerance could have made you both casein and/or lactose intolerant. I miss dairy, too, especially cheese, since there are so few substitutes for it. Have you tried milk substitutes? Almond milk is quite tasty. Good luck with your problems.

dws Contributor
dws
Posted
  • Author

Yeah, I have tried rice,almond,hazelnut milks. As I have become more intolerant to gluten, these products haven't been gluten free enough for me. I react to well below 20ppm. I guess I am a little confused about lactose intolerance. I have read that once your body stops making lactase, that's it for dairy. I have also read that you can somehow overcome lactose intolerance. I work with someone who says he became lactose intolerant for about a year after having a bad virus. He says he does ok with dairy now. On this forum, people often say they can tolerate dairy again after healing from celiac disease. I don't have the damage to my villi like people with celiac have since I am non-celiac gluten intolerant. I don't think I was lactose intolerant when I first eliminated it from my diet. I really did not feel any better when I eliminated it. I eliminated a lot of things just trying to figure out why my symptoms returned about 2 years into what I thought was a gluten free diet. Now that I have realized that my problem was increased gluten sensitivity, it is a little vexing that dairy is now a problem though I know I might just have to accept it. I did make my own rice milk recently. It was ok. The recipe made more than I could consume quickly, so I froze a lot of it. I thawed some out today and figured out it does not freeze well. It ain't rice milk anymore-kind of a strange semi solid blob instead. Maybe I could throw it back in the blender with some water.

mushroom Proficient
mushroom
Posted

Since you were never biopsied, you cannot be sure that there was no villous damage and that you are non-celiac. The genetics testing only regards DQ2 and DQ8 as positive, whereas other genes are associated with celiac in the rest of the world. Have you thought of having repeat blood testing to see what your antibody status is? If, as I believe I read in a post, you live in a house of gluten eaters you may be getting enugh cross-contamination to keep the antibodies active and your gut may not have healed fully.

srall Contributor
srall
Posted

I don't know how long you need to be gluten free before you can introduce dairy, but I am stilll very intolerant to dairy after almost 2 years. It's been a huge struggle to keep good fats in my diet. I try coconut milk, avocados, olive oil and canola oil. I don't do much rice milk and almond milk for cc reasons and an allergy to almonds.

After this amount of time I'm not sure I'm getting dairy back. It would be nice though.

For you I think if you are getting that rough stomach, it's a sign you're not there yet. (hopefully "yet")

Archived

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

Go to topic listing

  • 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. Scott Adams
      - Scott Adams replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Thank you for sharing this — it’s really important. The FDA is actively seeking public input on improving gluten and ingredient labeling, which could directly impact how people with celiac disease and gluten sensitivity shop and stay safe. Clearer labeling would help reduce accidental gluten exposure and make it easier to identify hidden sources of gluten in ...
    2. Scott Adams
      - Scott Adams replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Low iron and vitamin d

      A low tTG is great news, but it doesn’t always mean the small intestine has fully healed yet—iron and vitamin D absorption can lag behind for months or even years, especially in young children. Many kids need supplements for a period of time while the gut repairs itself, and that doesn’t necessarily mean it will be lifelong. Morning stomach pain is also ...
    3. Scott Adams
      - Scott Adams replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Healthy Gluten Free Foods low sugar that you found?

      A lot of gluten-free packaged foods do rely on extra sugar, starches, or sodium to replace texture and flavor, so focusing on simpler options makes sense. Many people do better with naturally gluten-free proteins like eggs, plain yogurt, nuts, seeds, hummus, beans, and minimally processed protein bars with lower added sugar and higher fiber. Pairing those...
    4. Scott Adams
      - Scott Adams replied to lizzie42's topic in Traveling with Celiac Disease
      1

      Trip to Anaheim/Disney

      This article is a few of years old, but my still be helpful.
    5. trents
      - trents commented on Scott Adams's article in Winter 2026 Issue
      14

      Can You Really Trust Gluten-Free Menus? What Every Celiac Needs to Know Before Eating Out

      This is likely dependent on the sensitivity of the individual celiac.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,244
    • Most Online (within 30 mins)
      7,748
    Nadene souza
    Newest Member
    Nadene souza
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By Scott Adams · Posted

      Thank you for sharing this — it’s really important. The FDA is actively seeking public input on improving gluten and ingredient labeling, which could directly impact how people with celiac disease and gluten sensitivity shop and stay safe. Clearer labeling would help reduce accidental gluten exposure and make it easier to identify hidden sources of gluten in foods. I encourage everyone here who is affected by celiac or gluten sensitivity to read the announcement and submit their own suggestions — real lived experience matters and can influence policy changes that benefit the whole community.
    • Scott Adams
      Low iron and vitamin d

      By Scott Adams · Posted

      A low tTG is great news, but it doesn’t always mean the small intestine has fully healed yet—iron and vitamin D absorption can lag behind for months or even years, especially in young children. Many kids need supplements for a period of time while the gut repairs itself, and that doesn’t necessarily mean it will be lifelong. Morning stomach pain is also commonly reported in celiac kids and can be related to slow healing, reflux, motility, or even low iron itself. It sounds like the supplements are clearly helping, which is reassuring, and ongoing monitoring with her doctor can help determine when (or if) doses can be reduced as absorption improves. The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. This article has more info:    
    • Scott Adams
      Healthy Gluten Free Foods low sugar that you found?

      By Scott Adams · Posted

      A lot of gluten-free packaged foods do rely on extra sugar, starches, or sodium to replace texture and flavor, so focusing on simpler options makes sense. Many people do better with naturally gluten-free proteins like eggs, plain yogurt, nuts, seeds, hummus, beans, and minimally processed protein bars with lower added sugar and higher fiber. Pairing those with whole foods can help you feel more “normal” without triggering symptoms. Subscription boxes can be hit or miss, so checking labels carefully and using them as an occasional supplement—rather than a staple—often works best.
    • Scott Adams
      Trip to Anaheim/Disney

      By Scott Adams · Posted

      This article is a few of years old, but my still be helpful.  
    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.