Rate this topic

Recommended Posts

So, i'm 18 years old, been gluten free for almost 2 years due to migraines. After consulting with my doctor, I've started eating gluten again, until the end of May, so that I can be blood tested for celiac disease, with a possible biopsy. I've been back on gluten for two days, and my symptoms are surprising. Normally when I eat even small amounts of gluten, I get sick (really bad stomachache for several days, bad migraine), and while I definitely don't feel healthy, my reaction is unusually mild considering I've eaten a TON of gluten comparatively speaking. (I'm supposed to eat one gluten-filled meal per day--so I've had flour tortillas, Oreos, battered chicken) Thus far, I've had a constant stomachache, a headache one evening, and constipation. While my stomach hurts, it doesn't feel like a typical gluten reaction, and I keep doubting myself. Am I really gluten intolerant/celiac/whatever? Have I subjected myself to two years of unnecessary change and irritation? I know the purpose of this gluten challenge is to figure out what's going on, but now I don't even know if I need to figure anything out!

Sorry for the rant, but I'm utterly frustrated. Yes, I know it's only been two days, but ugh!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I've been back on gluten for two days, and my symptoms are surprising. Normally when I eat even small amounts of gluten, I get sick (really bad stomachache for several days, bad migraine)

Thus far, I've had a constant stomachache, a headache one evening, and constipation. While my stomach hurts, it doesn't feel like a typical gluten reaction, and I keep doubting myself.

First of all, are your migraines gone off gluten? Then how was this "unnecessary change and irritation"?

Maybe you were expecting it to be more intense, but you admit readily that you have:

a constant stomachache

a headache

and constipation

Those aren't bad enough? Yikes! they sound pretty bad to me.

The point is--If you did not have a gluten problem, you would not have ANY symptoms.

I think you are still not feeling the cumulative effects just yet. It may well get worse. :unsure:

Also, one gluten item a day is not a lot of gluten.

It is my understanding that you need to eat a lot more than that for 3 months before testing.

Share this post


Link to post
Share on other sites

The migraines are gone, yes, but they don't appear to be a consistent symptom of glutening...the few times I have gotten into gluten, I haven't had one.

I do have a stomachache, but I typically have way, way, worse from much less gluten. That's what's odd--I'm definitely reacting, but it's much milder than normal.

I have been eating more than one gluten item per day--just last night, I had chicken with breading, breaded onion rings, and Oreos. Friday night I had flour tortillas. So I've been eating a TON. My thought is that I've shocked my system, and am not fully reacting yet because I've been overloaded.

Share this post


Link to post
Share on other sites

Keep eating, give it a few days....I hope you can tolerate it. :unsure:

I am afraid of what's coming for you, to be honest.

Take probiotics to keep the bowels running. Constipation is no picnic.

I still think it takes more than a month on a gluten challenge, hon. Takes 3 months, I thought?

Again, if you did not have a gluten intolerance, you would have NO symptoms. See what I am saying?

Good luck and I hope it is not too rough for you.

Share this post


Link to post
Share on other sites

That's the plan....the reaction isn't fun now, but i have a feeling it will get worse.

Psyllium fiber helped with that today, so I'll keep taking it, and hope it gets better. In my book, it's better than the opposite, but I don't like it.

I'm not entirely sure. My doctor says the amount of time typically varies--anywhere from 4 weeks to three months.

That's what I was thinking too. I'd feel fine if I wasn't at the very least gluten intolerant.

Thanks!

Share this post


Link to post
Share on other sites
Ads by Google:


That's the plan....the reaction isn't fun now, but i have a feeling it will get worse.

Psyllium fiber helped with that today, so I'll keep taking it, and hope it gets better. In my book, it's better than the opposite, but I don't like it.

I'm not entirely sure. My doctor says the amount of time typically varies--anywhere from 4 weeks to three months.

That's what I was thinking too. I'd feel fine if I wasn't at the very least gluten intolerant.

Thanks!

You bet, hon. I really feel bad that you're going through all this, but in the long run, DX or not, please....listen to your body. :)

I would hate to see your vicious migraines return. I had those intermittently for 30 years....and I would have just as soon blown my own head off to make that pain stop. Those are AWFUL.

:(

Share this post


Link to post
Share on other sites

The migraines are gone, yes, but they don't appear to be a consistent symptom of glutening...the few times I have gotten into gluten, I haven't had one.

I do have a stomachache, but I typically have way, way, worse from much less gluten. That's what's odd--I'm definitely reacting, but it's much milder than normal.

I have been eating more than one gluten item per day--just last night, I had chicken with breading, breaded onion rings, and Oreos. Friday night I had flour tortillas. So I've been eating a TON. My thought is that I've shocked my system, and am not fully reacting yet because I've been overloaded.

If I were you, I would try to eat more gluten foods for a true gluten challenge. Breading on fried foods does not have that much gluten. You need to eat the equivalent of 3-4 slices of bread EVERY DAY for at least 4-6 weeks ( sometimes longer) for the results to be valid.

I hope your challenge stays tolerable!

Share this post


Link to post
Share on other sites

I've been eating quite a bit...I'm trying not to shock my system too badly in the first three days. Like today, I ate pita chips and two yeast rolls. I'll start eating more true bread product this week.

I'm actually not too bad, and while I still have my stomachache, I can manage this for now.

One big question I've always wanted to ask....how much of a given gluten reaction can be attributed to not having eaten the stuff for a while? Like when I was vegetarian, I started adding back meat, but for a while, I couldn't eat too much of it because the meat upset my stomach. Does something similar happen with gluten?

Share this post


Link to post
Share on other sites

I too get lots of symptoms when getting little gluten but not much when provoking with cookie or much gluten. Have heard it is like that with others too.

Ehen I had the gluten challenge, I then got the mouth blisters back, and migraines, then I had to double the thyroid meds and my weight started dropping off. I stayed tired or got worse (I was as tired when I got up as when I went to bed, and I had a really bad sleep)

After the gluten challenge and staying offf gluten, migraines disappeared, cold sores totally stopped, and after gluten-free for sevenmonths I woke up one morning and was not so awfully tired.

But, no immediate reactions back then.

Share this post


Link to post
Share on other sites

I've been eating quite a bit...I'm trying not to shock my system too badly in the first three days. Like today, I ate pita chips and two yeast rolls. I'll start eating more true bread product this week.

I'm actually not too bad, and while I still have my stomachache, I can manage this for now.

One big question I've always wanted to ask....how much of a given gluten reaction can be attributed to not having eaten the stuff for a while? Like when I was vegetarian, I started adding back meat, but for a while, I couldn't eat too much of it because the meat upset my stomach. Does something similar happen with gluten?

If you don't have problems with gluten then adding it back into your diet is not going to cause a problem. It can take up to a week for the antibodies to build up and cause a definate reaction after we have been gluten free for a bit. You are starting to react already but the worst may still be to come. I hope you don't get too ill but if you do get severely ill do contact your doctor and let him/her know. Some of us are not able to do a full challenge.

Share this post


Link to post
Share on other sites


Ads by Google:


It is my understanding that you need to eat a lot more than that for 3 months before testing.

THREE MONTHS??! :o I was told it should be six weeks. Now I'm definitely not going on gluten just for a biopsy.

Share this post


Link to post
Share on other sites

The last I heard it was 3 months.

Let me verify that with the Mod who posted that info. BRB!

.............

okay, some Celiac specialists say 2 months, but the 3 months gluten challenge is best for the blood work.

(The University of Chicago Celiac Disease Center)

If the blood work is 3 months, I would think the biopsy is the same.

Maybe this is wrong?

If your symptoms become impossible and life-threatening, you should stop it and tell the doctor.

He should be able to DX you from symptoms alone.

(I would not make it past 2 days back on gluten myself. The neurological symptoms alone would be horrid.) I think the challenge for biopsy is barbaric, IMHO

Share this post


Link to post
Share on other sites

THREE MONTHS??! :o I was told it should be six weeks. Now I'm definitely not going on gluten just for a biopsy.

Did your doctor tell you this?

Maybe your doctor has a different opinion.

Do what YOU think is best.

Share this post


Link to post
Share on other sites
If your symptoms become impossible and life-threatening, you should stop it and tell the doctor.

He should be able to DX you from symptoms alone.

(I would not make it past 2 days back on gluten myself. The neurological symptoms alone would be horrid.) I think the challenge for biopsy is barbaric, IMHO

They're not life threatening health-wise, but they threaten my job (stupid mistakes and bad customer service from brain fog) and are damaging my studies (I'm studying for a degree with the Open University).

Did your doctor tell you this?

Maybe your doctor has a different opinion.

Do what YOU think is best.

It's what I've heard in several places but I can't remember where now. I do NOT want to eat a single bit more gluten but every time I post on the Coeliac UK page on Facebook for advice on this or that, people just keep saying 'you should get diagnosed. You MUST eat gluten. It's worth it in the long run. A few more weeks wouldn't hurt'.

I know I need to see a doctor and I know that getting a proper diagnosis (if it is coeliac disease) requires a biopsy, but it's painful to eat gluten and I simply cannot do it any more. I haven't the strength. People say 'if it's been years then a few weeks wouldn't make any difference' but imagine you'd been locked up indefinitely for several years and someone suddenly came along and said 'oh, you can go now' and then, finally, you had a week of freedom and then someone came along and said 'would you mind going back to being locked up in your cell for three more months?'. Suddenly your tolerance of that situation would be much much lower, even though you'd endured years of it already. It hurts so much, I can barely stay awake, I can never get any refreshed sleep (which can get very scary), I get depressed, and I just can't do it.

Share this post


Link to post
Share on other sites

They're not life threatening health-wise, but they threaten my job (stupid mistakes and bad customer service from brain fog) and are damaging my studies (I'm studying for a degree with the Open University).

It hurts so much, I can barely stay awake, I can never get any refreshed sleep (which can get very scary), I get depressed, and I just can't do it.

That sounds life-threatening to me! When I was gluten-headed, I could not drive anymore. I was impaired neurologically. Imagine if I hurt someone or myself?

Hon, it sure sounds like you need to stay off gluten.

What would be the advantage to having a "firm" diagnosis?

That is what motivates most people to pursue one, no matter how much it makes them ill.

Share this post


Link to post
Share on other sites

Yikes, those neuro symptoms sound super scary! o.O

I've been weirded out all day because my symptoms seem to fluctuate. One minute I have a really bad stomachache, an hour later, nothing, just a grumbly stomach (though not due to hunger) and what I think is acid reflux. I've had really intense brain fog and inability to concentrate all afternoon. I feel like I'm getting a migraine, though again, I have it one minute and it's gone the next. I'm also still constipated (awkward) and not sure what to do about that, any suggestions?

Share this post


Link to post
Share on other sites

I would take probiotics for the bowel issues that are starting to erupt.

I also saw that you said on another thread that you are starting to have irritability.

Hon, I fear you are going to keep getting worse as you continue to do this challenge.

Can the doctor just DX you from symptoms returning ON gluten?

Share this post


Link to post
Share on other sites

The last I heard it was 3 months.

Let me verify that with the Mod who posted that info. BRB!

.............

okay, some Celiac specialists say 2 months, but the 3 months gluten challenge is best for the blood work.

(The University of Chicago Celiac Disease Center)

...

Haven't people been dx'd w/ 6 wks? Lotta Drs use 4 wks or 6 wks, apparently, by what ppl have have posted here. They can't be diagnosing none of their gluten challenge patients w/ celiac, can they?

Certainly from a statistical standpoint, 3 months picks up more of the tail of a distribution but at some point picking up just one more percent might mean another x # of weeks for everyone.

I'm not sure it even works out much better for that one patient in a hundred making the switch to a positive test. We see our share of ppl going gluten-free w/out dx - maybe he or she was going gluten-free either way.

I can understand that researchers prefer 3 months. Some might like longer.

Wish there was more research on this. Maybe some people neg at 6 wks would do another 6 wks.

Hope it's not too bad for you challengers.

Share this post


Link to post
Share on other sites

@Irish Heart, my doctor won't diagnose based on symptoms, sadly, though he does agree that it seems like I shouldn't be eating it. And the school I'm going to requires an official medical diagnosis before they can make accommodations.

Not to mention, I'm only 18. I want to know if I have celiac disease, which has repercussions for fertility, and a host of other things should I continue to mildly gluten myself (through shared fryers, wheat in the house) or gluten intolerance. It doesn't make a huge difference in the way I will continue to live, but knowing if I have an autoimmune disorder would be beneficial. My grandmother had a TON of medical issues that I suspect were related to celiac, and I'd like to know now instead of scrambling when I'm 70 to find out what's wrong with me.

Share this post


Link to post
Share on other sites

Then, you may have to put up with the symptoms if your doc is being so rigid. Sorry. He could still write something stating your need to be gluten-free.

If I were you, I'd stay off gluten regardless of the test results.

You already know you are intolerant of it.

I have had dozens of health ramifications from Un-DXed celiac and my whole life would have been drastically different.

I may have had children, for starters.

You do not need to convince me of your desire to get a firm DX.

I fought for one for 3 years. I'm with you on this!

I just feel bad you are suffering for it. :(

Share this post


Link to post
Share on other sites


Ads by Google:


Then, you may have to put up with the symptoms if your doc is being so rigid. Sorry. He could still write something stating your need to be gluten-free.

If I were you, I'd stay off gluten regardless of the test results.

You already know you are intolerant of it.

I have had dozens of health ramifications from Un-DXed celiac and my whole life would have been drastically different.

I may have had children, for starters.

You do not need to convince me of your desire to get a firm DX.

I fought for one for 3 years. I'm with you on this!

I just feel bad you are suffering for it. :(

Do you mind if I ask what other health issues you had to deal with? I went to another doctor today who thought it best we check my thyroid and hormones because of my night sweats and weight loss. I don't have any kids either.

Share this post


Link to post
Share on other sites

Do you mind if I ask what other health issues you had to deal with? I went to another doctor today who thought it best we check my thyroid and hormones because of my night sweats and weight loss. I don't have any kids either.

My story has been told many times on the forum and it is very complicated, but suffice to say, I had DOZENS of symptoms. Skin, joints, muscles, nerves, my reproductive health, endocrine system-- EVERYTHING was affected.

Night sweats and a drastic weight loss were among them.

Have your thyroid checked as it is often associated with celiac.

Have you seen this list? Take a look at it and see if your symptoms fit.

http://glutenfreeworks.com/gluten-disorders/celiac-disease/symptom-guide/

Share this post


Link to post
Share on other sites

Just about all of them fit...

all 300 ??? yikes.

Share this post


Link to post
Share on other sites

all 300 ??? yikes.

Well, not literally. Just more of them than I realized, especially looking back through the years.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   19 Members, 0 Anonymous, 453 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 07/21/2018 - These easy-to-make tortilla wraps make a great addition to your lunchtime menu. Simply grab your favorite gluten-free tortillas, a bit of cream cheese, some charred fresh sweet corn, creamy avocado and ripe summer tomato. Add a bit of sliced roast beef and some mayonnaise and hot sauce, and you’re in business. And it's all ready in about half an hour. If you cook the corn the night before, they can be ready in just a few minutes.
    Ingredients:
    12 ounces thinly sliced cooked beef, sliced 6 burrito-sized gluten-free tortillas 1 ripe medium avocado, diced 1 large tomato, diced ½ medium red onion, thinly sliced ¼ cup mayonnaise 2 ears sweet corn, husks and silk removed 1 teaspoon olive oil ¾ cup soft cream cheese spread 1-2 teaspoons gluten-free hot sauce of choice Sprouted pea greens, as desired fresh salsa, as desired Directions:
    Heat grill to medium-hot. 
    Brush corn with olive oil. 
    In a small dish, blend mayonnaise and hot sauce. Adjust mixture, and add fresh salsa, as desired.
    Grill corn for 8 to 12 minutes, turning as it browns and lowering heat as needed until corn is tender and charred in some places. 
    Cool slightly; cut kernels from cobs.
    Spread 2 tablespoons cream cheese on one side of each tortilla to within ½-inch of edge; arrange beef slices to cover.
    Spread beef with mayonnaise hot sauce mixture as desired.
    Place a bit of grilled corn kernels, avocado, tomato and red onion in a 3-inch strip along one edge of each tortilla. 
    Fold ends and roll into a burrito shape, and serve. I like to add sweet, crunchy pea greens for some extra crunch and nutrition.

    Christina Kantzavelos
    Celiac.com 07/20/2018 - During my Vipassana retreat, I wasn’t left with much to eat during breakfast, at least in terms of gluten free options. Even with gluten free bread, the toasters weren’t separated to prevent cross contamination. All of my other options were full of sugar (cereals, fruits), which I try to avoid, especially for breakfast. I had to come up with something that did not have sugar, was tasty, salty, and gave me some form of protein. After about four days of mixing and matching, I was finally able to come up with the strangest concoction, that may not look the prettiest, but sure tastes delicious. Actually, if you squint your eyes just enough, it tastes like buttery popcorn. I now can’t stop eating it as a snack at home, and would like to share it with others who are looking for a yummy nutritious snack. 
    Ingredients:
    4 Rice cakes ⅓ cup of Olive oil  Mineral salt ½ cup Nutritional Yeast ⅓ cup of Sunflower Seeds  Intriguing list, right?...
    Directions (1.5 Servings):
    Crunch up the rice into small bite size pieces.  Throw a liberal amount of nutritional yeast onto the pieces, until you see more yellow than white.  Add salt to taste. For my POTS brothers and sisters, throw it on (we need an excess amount of salt to maintain a healthy BP).  Add olive oil  Liberally sprinkle sunflower seeds. This is what adds the protein and crunch, so the more, the tastier.  Buen Provecho, y Buen Camino! 

    Jefferson Adams
    Celiac.com 07/19/2018 - Maintaining a gluten-free diet can be an on-going challenge, especially when you factor in all the hidden or obscure gluten that can trip you up. In many cases, foods that are naturally gluten-free end up contain added gluten. Sometimes this can slip by us, and that when the suffering begins. To avoid suffering needlessly, be sure to keep a sharp eye on labels, and beware of added or hidden gluten, even in food labeled gluten-free.  Use Celiac.com's SAFE Gluten-Free Food List and UNSAFE Gluten-free Food List as a guide.
    Also, beware of these common mistakes that can ruin your gluten-free diet. Watch out for:
    Watch out for naturally gluten-free foods like rice and soy, that use gluten-based ingredients in processing. For example, many rice and soy beverages are made using barley enzymes, which can cause immune reactions in people with celiac disease. Be careful of bad advice from food store employees, who may be misinformed themselves. For example, many folks mistakenly believe that wheat-based grains like spelt or kamut are safe for celiacs. Be careful when taking advice. Beware of cross-contamination between food store bins selling raw flours and grains, often via the food scoops. Be careful to avoid wheat-bread crumbs in butter, jams, toaster, counter surface, etc. Watch out for hidden gluten in prescription drugs. Ask your pharmacist for help about anything you’re not sure about, or suspect might contain unwanted gluten. Watch out for hidden gluten in lotions, conditioners, shampoos, deodorants, creams and cosmetics, (primarily for those with dermatitis herpetaformis). Be mindful of stamps, envelopes or other gummed labels, as these can often contain wheat paste. Use a sponge to moisten such surfaces. Be careful about hidden gluten in toothpaste and mouthwash. Be careful about common cereal ingredients, such as malt flavoring, or other non-gluten-free ingredient. Be extra careful when considering packaged mixes and sauces, including soy sauce, fish sauce, catsup, mustard, mayonnaise, etc., as many of these can contain wheat or wheat by-product in their manufacture. Be especially careful about gravy mixes, packets & canned soups. Even some brands of rice paper can contain gluten, so be careful. Lastly, watch out for foods like ice cream and yogurt, which are often gluten-free, but can also often contain added ingredients that can make them unsuitable for anyone on a gluten-free diet. Eating Out? If you eat out, consider that many restaurants use a shared grill or shared cooking oil for regular and gluten-free foods, so be careful. Also, watch for flour in otherwise gluten-free spices, as per above. Ask questions, and stay vigilant.

    Jefferson Adams
    Celiac.com 07/18/2018 - Despite many studies on immune development in children, there still isn’t much good data on how a mother’s diet during pregnancy and infancy influences a child’s immune development.  A team of researchers recently set out to assess whether changes in maternal or infant diet might influence the risk of allergies or autoimmune disease.
    The team included Vanessa Garcia-Larsen, Despo Ierodiakonou, Katharine Jarrold, Sergio Cunha,  Jennifer Chivinge, Zoe Robinson, Natalie Geoghegan, Alisha Ruparelia, Pooja Devani, Marialena Trivella, Jo Leonardi-Bee, and Robert J. Boyle.
    They are variously associated with the Department of Undiagnosed Celiac Disease More Common in Women and Girls International Health, Johns Hopkins School of Public Health, Baltimore, Maryland, United States of America; the Respiratory Epidemiology, Occupational Medicine and Public Health, National Heart and Lung Institute, Imperial College London, London, United Kingdom; the Section of Paediatrics, Department of Medicine, Imperial College London, London, United Kingdom; the Centre for Statistics in Medicine, University of Oxford, Oxford, United Kingdom; the Division of Epidemiology and Public Health, University of Nottingham, Nottingham, United Kingdom; the Centre of Evidence Based Dermatology, University of Nottingham, Nottingham, United Kingdom; and Stanford University in the USA.
    Team members searched MEDLINE, Excerpta Medica dataBASE (EMBASE), Web of Science, Central Register of Controlled Trials (CENTRAL), and Literatura Latino Americana em Ciências da Saúde (LILACS) for observational studies conducted between January 1946 and July 2013, and interventional studies conducted through December 2017, that evaluated the relationship between diet during pregnancy, lactation, or the first year of life, and future risk of allergic or autoimmune disease. 
    They then selected studies, extracted data, and assessed bias risk. They evaluated data using the Grading of Recommendations Assessment, Development and Evaluation (GRADE). They found 260 original studies, covering 964,143 participants, of milk feeding, including 1 intervention trial of breastfeeding promotion, and 173 original studies, covering 542,672 participants, of other maternal or infant dietary exposures, including 80 trials of 26 maternal, 32 infant, or 22 combined interventions. 
    They found a high bias risk in nearly half of the more than 250 milk feeding studies and in about one-quarter of studies of other dietary exposures. Evidence from 19 intervention trials suggests that oral supplementation with probiotics during late pregnancy and lactation may reduce risk of eczema. 44 cases per 1,000; 95% CI 20–64), and 6 trials, suggest that fish oil supplementation during pregnancy and lactation may reduce risk of allergic sensitization to egg. GRADE certainty of these findings was moderate. 
    The team found less evidence, and low GRADE certainty, for claims that breastfeeding reduces eczema risk during infancy, that longer exclusive breastfeeding is associated with reduced type 1 diabetes mellitus, and that probiotics reduce risk of infants developing allergies to cow’s milk. 
    They found no evidence that dietary exposure to other factors, including prebiotic supplements, maternal allergenic food avoidance, and vitamin, mineral, fruit, and vegetable intake, influence risk of allergic or autoimmune disease. 
    Overall, the team’s findings support a connection between the mother’s diet and risk of immune-mediated diseases in the child. Maternal probiotic and fish oil supplementation may reduce risk of eczema and allergic sensitization to food, respectively.
    Stay tuned for more on diet during pregnancy and its role in celiac disease.
    Source:
    PLoS Med. 2018 Feb; 15(2): e1002507. doi:  10.1371/journal.pmed.1002507

    Jefferson Adams
    Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
    The researchers evaluated the symptoms of celiac patients in a newly diagnosed pediatric group and evaluated their fat soluble vitamin levels and intestinal biopsies, and then compared their vitamin levels with those of a healthy control group.
    The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
    The team evaluated 27 female, 25 male celiac patients, and an evenly divided group of 50 healthy control subjects. Patients averaged 9 years, and weighed 16.2 kg. The most common symptom in celiac patients was growth retardation, which was seen in 61.5%, with  abdominal pain next at 51.9%, and diarrhea, seen in 11.5%. Histological examination showed nearly half of the patients at grade Marsh 3B. 
    Vitamin A and vitamin D levels for celiac patients were significantly lower than the control group. Vitamin A and vitamin D deficiencies were significantly more common compared to healthy subjects. Nearly all of the celiac patients showed vitamin D insufficiency, while nearly 62% showed vitamin D deficiency. Nearly 33% of celiac patients showed vitamin A deficiency. 
    The team saw no deficiencies in vitamin E or vitamin K1 among celiac patients. In the healthy control group, vitamin D deficiency was seen in 2 (4%) patients, vitamin D insufficiency was determined in 9 (18%) patients. The team found normal levels of all other vitamins in the healthy group.
    Children with newly diagnosed celiac disease showed significantly reduced levels of vitamin D and A. The team recommends screening of vitamin A and D levels during diagnosis of these patients.
    Source:
    BMC Pediatrics

  • Forum Statistics

    • Total Topics
      110,499
    • Total Posts
      950,888
  • Member Statistics

    • Total Members
      81,171
    • Most Online
      4,125

    Newest Member
    Mandy D'Amico
    Joined
  • Popular Now

  • Topics

  • Posts

    • I say that's proof enough that gluten or at least wheat hurts your body, and that you shouldn't eat it anymore. If you want, you can do what I did when I first thought I might be gluten intolerant or Celiac, go another 3 weeks without eating any of it, being really careful, and then try a piece of bread or even just two bites like you accidentally had at that dinner. If you feel sick again, you know that's what it is. I'm like you and don't have the means to get an actual biopsy of my intestine. I was able to get blood test, but I took them while I was eating gluten-free, because the doctor didn't tell me I should be eating gluten. So that was pretty much useless. But I know my body, and I know that I feel horrible even when I have a tiny bit of gluten. So I just never eat it. I told restaurants that I either have Celiac or at least an allergy, they seem to react to the word allergy, and usually treat me well and treat it like it's serious. While I won't go into anaphylactic shock if I eat it, I will be sick for days, even if that doesn't mean actually throwing up or anything, it will just generally mess up a lot of systems in my body. I used to be just generally gluten-free, never eating bread or noodles, but always being okay with french fries and sauces and Seasonings, I mean just eating that without checking ingredients. Ever since I learned more about celiac, I started to avoid sauces, seasonings, and french fries and the like unless I knew for sure 100% that they were gluten free. I've been asking restaurants if they use shared fryers or not. Anyway, since I started being even more careful, like someone with celiac, I felt even better. I have way less bloating, I'm more regular, and generally I have more energy. It does take time and some trial-and-error, but I think you can definitely take care of yourself without having to go to a doctor. Maybe don't go around flaunting that you have celiac, but still definitely take care of yourself and tell servers, managers, cooks, even your grandma if she cooks dinner for you, that you have a gluten or wheat allergy, you're not lying. It really does negatively affect your body. So be true to yourself and don't worry about what other people say. I hope this helps.
    • Well first I want to say, I seriously sympathize with the OP. Dh doesn't seem to be my "symptom of choice", but in fact the farther I go in and maybe occasionally screw up after longer and longer periods of time... the worse the next reaction is or next withdrawal is. This is so bad ugh  hopefully we get through it soon.   Now... regarding the post I quoted... do you know of a gluten free / soy free brand of Vitamin D? A I suppose too but I don't think from my research that I'm deficient in that one.
    • Hey I know exactly how you feel. I recently came down with this and have had to deal with making others understand it. Also, the whole thing of foods that don't actually contain gluten causing me some kind of reaction. I think once you've loaded up on gluten in your past to the point of having a situation arise that lets you know it's time to quit... your body is so beat up and weakened and then you make this major dietary change... so it's bound to cause kind of a chain reaction and a lot of things will at least temporarily be too hard on your stomach and immune system, many of which will be the common food allergens, aka things that are commonly hard on one's stomach and immune system. At this point I too am tempted to freak out, but I keep telling myself that most of it besides gluten is probably temporary. Do you consume a lot of soy? That's another one I think might linger for me, and if you read much, the overwhelming consensus is that it's lingering in everything and slowly destroying us all haha. That might be a good one to strictly avoid for a longer period of time. Anyway, best wishes on getting through this. We're in the early stages and yeah, it really sucks.
    • I found improvement when I excluded iodine (as in iodized salt and shellfish). Vitamin D and A supplements help, too.  Hope you find relief soon!    
  • Blog Entries

  • Upcoming Events