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Anyone Get Worse At 5 Mo. Gluten Free?

saintmaybe

By saintmaybe
in Coping with Celiac Disease

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saintmaybe Collaborator
saintmaybe
Posted

I've been five months gluten free, and it was all going really well. Adjusting to the diet, getting healthier, getting my energy back.

All of a sudden, I've developed two new food sensitivities in two weeks. Corn, which is confirmed, makes me as sick as if I've gotten a huge dose of gluten. Soy, which I haven't completely nailed down yet, seems to be a new one, because I was eating stuff with soy last week. Now this week, I feel like I've been hit by a truck, and those are the only things I can isolate as repeatable causes.

I know it's normal to develop more sensitivities as time goes on, and I know it's normal to get more sensitive to gluten itself. My question is around what time in your recovery did your extra food intolerances start showing up?

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Aly1 Contributor
Aly1
Posted

For me it was at about the 3 month mark...I'm at 4 months and still in the middle of dealing with it... :0P

UKGail Rookie
UKGail
Posted

I noticed worsening sensitivity after 3 months too. For me, I think it is mainly increased sensitivity rather than anything else (I am still dairy and oat free), but I am not ruling out other issues. Have gone back to diet basics to try to sort it out.

abaker521 Rookie
abaker521
Posted

Wow.. it's 5 months exactly for me as well and I'm right where you are! I was doing well.. then all the sudden felt like I relapsed. I just started cutting out dairy so we'll see how that goes, but I'm so frustrated (actually scared more than anything). I read that some people have salicylate intolerance which absolutely terrifies me since that includes all my favorite foods. I'm seeing my primary doctor tomorrow so I guess we'll see what he says. I'm trying to eat as plain as possible (although I have yet to give up my morning coffee.. which I buy organic and grind at home). Today I just had some dry rice chex mix and a green smoothie (made with organic spinach, fresh blueberries, assorted frozen fruit and organic almond butter). We'll see how I feel later! My biggest issue is just terrible bloating, gas, and of course the 'big D'.. I've also heard SIBO could be a culprit. :(

pricklypear1971 Community Regular
pricklypear1971
Posted

I was great til 5 1/2 months.

I honestly think I was glutened, though - one big one. Then several small ones (eating out).

I did discover taking Claritin (half dose) helped get rid of some symptoms I was unsure were gluten or allergies. My allergies had been great gluten-free, though, til that point. I wonder if getting glutened triggered them?

I wonder if at around 5 months we start getting comfortable and adding in more potential cc or allergens? I know I did. I got braver (and dumber, apparently).

I also discovered my hubby's snoring is interfering with my sleep (he's on an out of town trip and guess what - im sleeping and my body feels sooo much better).

UKGail Rookie
UKGail
Posted

Prickly, I think you are sadly probably right about getting complacent (or dumb). I started enjoying myself eating more gluten free baked goods and started slowly going downhill again. Then I got dumb and went to the bagel shop to get a toasted bagel for my daughter. Waiting in the bagel shop for 5 minutes got me good. I was ill for days, not well for a further week, and my digestion still hasn't got back to where it had been before I got adventurous. Dumb is very a good word for it!

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    • knitty kitty
      My only proof

      By knitty kitty · Posted

      You're right, doctors usually only test Vitamin D and B12.  Both are really important, but they're not good indicators of deficiencies in the other B vitamins.  Our bodies are able to store Vitamin B12 and Vitamin D in the liver for up to a year or longer.  The other B vitamins can only be stored for much shorter periods of time.  Pyridoxine B 6 can be stored for several months, but the others only a month or two at the longest.  Thiamine stores can be depleted in as little as three days.  There's no correlation between B12 levels and the other B vitamins' levels.  Blood tests can't measure the amount of vitamins stored inside cells where they are used.  There's disagreement as to what optimal vitamin levels are.  The Recommended Daily Allowance is based on the minimum daily amount needed to prevent disease set back in the forties when people ate a totally different diet and gruesome experiments were done on people.  Folate  requirements had to be updated in the nineties after spina bifida increased and synthetic folic acid was mandated to be added to grain products.  Vitamin D requirements have been updated only in the past few years.   Doctors aren't required to take as many hours of nutritional education as in the past.  They're educated in learning institutions funded by pharmaceutical corporations.  Natural substances like vitamins can't be patented, so there's more money to be made prescribing pharmaceuticals than vitamins.   Also, look into the Autoimmune Protocol Diet, developed by Dr. Sarah Ballantyne, a Celiac herself.  Her book The Paleo Approach has been most helpful to me.  You're very welcome.  I'm glad I can help you around some stumbling blocks while on this journey.    Keep me posted on your progress!  Best wishes! P.S.  interesting reading: Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/
    • NanceK
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    • knitty kitty
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By knitty kitty · Posted

      Segments of the protein Casein are the same as segments of the protein strands of gluten, the 33-mer segment.   The cow's body builds that Casein protein.  It doesn't come from wheat.   Casein can trigger the same reaction as being exposed to gluten in some people.   This is not a dairy allergy (IGE mediated response).  It is not lactose intolerance.  
    • trents
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By trents · Posted

      Wheatwacked, what exactly did you intend when you stated that wheat is incorporated into the milk of cows fed wheat? Obviously, the gluten would be broken down by digestion and is too large a molecule anyway to cross the intestinal membrane and get into the bloodstream of the cow. What is it from the wheat that you are saying becomes incorporated into the milk protein?
    • Scott Adams
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

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      Wheat in cow feed would not equal gluten in the milk, @Wheatwacked, please back up extraordinary claims like this with some scientific backing, as I've never heard that cow's milk could contain gluten due to what the cow eats.
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