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GFSAHmom

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GFSAHmom Rookie

;) My son Cale (2 1/2yrs) Was diagnosed with celiac January 6th 2012.

Jan 6- 33 1/4 in tall.

Feb 2- 34 1/4 in tall

Feb 14- 34 3/4in tall

I know he's gainging weight by looking at him but we don't have a scale so i'm not sure about his exact weight.

I've actually been able to loosen up the adjustable waist band on his pants! and 24m overhauls are too short! I'm very excited:)

What was you're/your child's growth? Is this Normal?

Thanks!! -casey-


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Roda Rising Star

My youngest son was diagnosed a hair shy of turning 6. He was always small and did not weight a lot. After going gluten free he has had a growth explsosion. He is now 7 and has grown over 4 1/2 inches. He went from the 10th or 20th percentile on height (not sure which one he was at) to the 50th. He is no longer one of the smallest kids. He is right smack dab in the middle. He has gained weight, but he is growing again in height and his weight isn't keeping up. He is a skinny kid. I think he weighs about 50 lbs now and is 4 ft. 1 in. tall. Not bad.. ;)

My oldest who is 11 has been gluten free for 6 months now. He is not diagnosed celiac but gluten obviouslly affects him. He had quit growing in 4th grade. He had since grown about a 1/2" in height and has gained 6+ lbs. so the diet is helping him too.

dilettantesteph Collaborator

We've had periods of time when we were figuring out cc issues for months and the growth dropped off again. We got to the doctor often in those periods. She showed us the growth chart one time and you can see him dropping off his growth line, and then getting back on it again as he has cc issues and then gets a good diet again. It was really remarkable. It was nice to have that confirmation that we are doing the right thing with his diet.

nocornhouse Newbie

Our son was always tall but SKINNY....3 months gluten-free, with low oxalates (that combo seems the magic gut healing combo here) he has gained 10 lbs, gone from size 10 to size 14 jeans, and grown about 1 1/2 inches and he is a wee bit pudgy and not skinny as a rail.

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    • trents
      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
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      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
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      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
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      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
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