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Allergies Diminish After Awhile?

Blue-eyed bandit

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Blue-eyed bandit Apprentice
Blue-eyed bandit
Posted

I was wondering if anyone who has multiple allergies has had their allergies disappear after being on a gluten free diet for awhile? I'm allergic to all grains, shellfish, some legumes etc. I'm hoping that once my gut heals my allergies will dimish a bit.

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mushroom Proficient
mushroom
Posted

I haven't done a lot of challenging yet - I am chicken :D I now tolerate lactose and soy lecithin. Next month I am going to challenge some legumes, the annoying ones like green beans and peas - I hate not being able to eat those. Then if that goes okay I might try chickpeas. I am not sure if those are a problem or not because I just dropped them all once I started having problems with legumes other than soy. I even dropped peanuts, because I don't particularly like them anyway :P I did challenge lemons after a year and it was not a successful challenge. But it has now been almost two years so I might given them a go too, because I do think my gut may have healed. :) I'll let you know.

Di2011 Enthusiast
Di2011
Posted

I moved to Canberra, Australia in 1999. It is notoriously bad for hayfever. I've had debilitating hayfever (with all the asthma, sinus infections that can go with it) every year until this past spring. I haven't even sneezed for months - let alone been in bed with raging infection, red blood shot eyes, box of tissues a day etc etc like I did all those years.

I am only now learning about what other foods give me trouble. Corn is my latest suspicion. If it isn't corn then I have a big problem with preservatives and/or other additives (colours?). Corn &/or preservatives/additives would explain my problem with a lot of processed gluten free products. Have a way to go with identifying which of these is a problem though

Milk/eggs gave me a few troubles in the early couple of months of gluten-free eating but milk I know have in mild doses. I have been eating a very additive-free/organic (etc) yogurt for the past two weeks which seems to be doing me good rather than bad. Cheese and eggs still scare me a bit so I only have a morsal every once in a while. (Cheese because the commercial varieties seem to be full of additives of one kind or another; eggs because of my skin reaction to the iodine in yokes).

Before gluten became an evident problem I was suspicious of eggs. I now believe the problem is the iodine, not the egg itself. Prawns and other high-iodine foods have the same effect.

I am currently a true believe that it is the grains that cause the rest. I have no "references" but my gut and experience over the past 10 months tells me this is the case. I am always open to new/alternative ideas though..

Roda Rising Star
Roda
Posted

I haven't noticed any changes in my oldest son's allergies so far. However, he has only been gluten free since the end of August so probably to soon to notice. He does not have any allergies to foods, but he does have IgE allergies to dust, cockroaches, mold, some tree pollens, ragweed and a few other weeds. He has done allergy shots since he was six, with a change in his serum last Jan. when some of his allergies changed. He has outgrown some of his weed allergies but developed new allergies to mold and tree pollens. I'm looking forward to seeing how he does this spring.

Skylark Collaborator
Skylark
Posted

My mild shellfish allergy went away, so it's possible. :)

Austin Guy Contributor
Austin Guy
Posted

I could hardly go outside during spring and fall allergy time, but have not had a problem after going gluten free. My headaches, terribly runny nose, constant sneezing, red and itchy eyes - virtually gone. I have not tried nuts or salmon yet as they produce an anaphylactic response and that terrifies me.

Jestgar Rising Star
Jestgar
Posted

I was wondering if anyone who has multiple allergies has had their allergies disappear after being on a gluten free diet for awhile? I'm allergic to all grains, shellfish, some legumes etc. I'm hoping that once my gut heals my allergies will dimish a bit.

Do you mean allergies? Or intolerances?

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IrishHeart Veteran
IrishHeart
Posted

Do you mean allergies? Or intolerances?

great minds...I was going to ask the same questions. :)

StephanieL Enthusiast
StephanieL
Posted

great minds...I was going to ask the same questions. :)

lol, I was going to third that.

AVR1962 Collaborator
AVR1962
Posted

I was wondering if anyone who has multiple allergies has had their allergies disappear after being on a gluten free diet for awhile? I'm allergic to all grains, shellfish, some legumes etc. I'm hoping that once my gut heals my allergies will dimish a bit.

When I first started the diet I found I had many intolerances to foods that have passed as I have gotten better. However, the foods that I have an allergy to, it has not made a difference. I have noticed that my sinuses do not bother me as much but my skin has become more sensative to fabrics and touching plants.

  • 2 weeks later...
Juliebove Rising Star
Juliebove
Posted

My daughter and I have outgrown some allegeries but ours are IgG, or some people would say intolerances.

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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