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Is The Autoimmunity Always There, Even Once Gluten Free?

alicewa

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alicewa Contributor
alicewa
Posted

The questions may sound confusing. But what I'm trying to find out is if I'm still having damage to my gut, even though I'm strictly on a gluten free diet. My doctor told me that over 50% of celiacs don't make a full recovery, even when on a strict gluten free diet, which is the reason for the vaccine.

Sometimes I wonder if the immune system may 'more mildly' continue to attack the lining of the small bowel or cause inflammation and elevated antibody levels and they just increase by a lot once gluten is introduced.

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psawyer Proficient
psawyer
Posted

The number of people with celiac disease who do not recover 100% is partly a result of the ignorance of the medical community about the disease. The longer you go undiagnosed, the more damage that is done.

I have been gluten-free for more than eleven years, but I will never recover 100%. Years of malabsorption damaged my bones, and while my osteoporosis is not getting worse, it will never go away.

My intestines are fully healed, and my health is good. But I know that I can never, ever eat gluten again.

Skylark Collaborator
Skylark
Posted

I think part of the problem is that it's too hard to eat truly gluten-free unless you avoid all processed foods and never eat out. The stuff is everywhere. There's decent evidence that some celiacs are casein-sensitive too, and I wonder about casein triggering low levels of autoimmunity.

Reba32 Rookie
Reba32
Posted

what vaccine? :unsure:

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      Accuracy of testing concerns

      By knitty kitty · Posted

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    • trents
      Accuracy of testing concerns

      By trents · Posted

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    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
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