0
Lisa

The Healing Process

Rate this topic

Recommended Posts

Question for all the "old schoolers".........

I have been gluten-free for six weeks, as best as I am able. I still have many symptoms (i.e., D after lunch, fatigue, as my husband tells me, irratibility, some acid with D with mucus -- totally gross to talk about, but, guess we all have been there/done that. (BTW- hubby said I was grumpy BEFORE celiac. - go figure) ....next one will be a younger man with older money!!!:)

Generally, overall, I feel that this is a slow progression toward healing although the listed symptoms still continue, slowly better, but continuing.

My assumption is that until the small intest are healed the symptoms will continue with less and less with the gluten-free diet. Is this correct?

I can only assume, that new to the diet and experienced cook with spieces and marinades, I will have slip-ups.

I guess my true question is: If I remain on a TOTALLY gluten-free diet, I will experience symptoms of celiac disease until the small intest. heals -- decreasing graduately without gluten and the healing process will continue.

Thanks for your thoughts and feed-back

Lisa B.

Share this post


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


It does take a long time to heal. There are many variables as to length of time to heal. How much total damage was done to your villi? What is phsiological makeup? Do you normally heal slowly or fast? Remember, when you slip-up, you are redamaging your villi so it's a step backwards (or three). But 6 weeks into the gluten-free diet and you feel improvements so you are on the right track. Patience, dear, patience. If you read some other posts, many people didn't feel near normal until a year after going gluten-free. I still slip up occasionally and each reaction seems a little different. Sometimes just the D and not much else. Other times no D, but painful gas. Still other times very little physical symptoms, but the anger, depression and fatigue. It's a fun little disease (or disorder as some prefer to call it) isn't it?

Share this post


Link to post
Share on other sites

I'm not what you'd call an "old schooler", but I have the understanding that, once on a totally gluten-free diet, after 2-3 weeks things pick up and Celiac symptoms fade away. It can take up to more than a year for villi in your intestine to recover, though. Side effects like a decreased tolerance for lactose can present themselves, due to the damaged villi. Take me, for example. No gluten in 5-6 weeks (I had a bad bout with it in August), and my Celiac symptoms are gone. I'm still not 100%. I seem to have poor tolerance for fat/grease and lactose. Hopefully that will fade in time as my body heals.

Share this post


Link to post
Share on other sites

Hi Lisa,

I feel your frustration. I have been gluten-free for almost 6 months and am still not healed. I have good days and not so good days. I was so convinced something else was wrong that I saw LOTS of specialists and so far everything looks good... except my villi <_< . My symptoms are all neurlogical and my neurologist is still saying give it time. Everyone is different but 6 weeks is not a long time. Be patient and stay gluten-free and don't worry if it takes a little time to feel better. It will happen :)

Share this post


Link to post
Share on other sites

Sue:

Thanks for your reply. I too have good days and bad ones.

What I don't understand is the difference between traveling through the healing process and eating something that day that may not be gluten-free.

I know that healing takes a while and the symptoms may continue until the healing progresses. I know that I have to do what I have to do in the car after the breakfast bathroom break. After that I am good to do errands. After lunch, even though a gluten-free lunch at home, will keep me in the house until about 4:00.

After 6 weeks, I don't know if I have gotten "hidden gluten" or the healing process is still in the works.

Today, after reading that they are gluten-free, I tried McD's fries and a side salad with Nuemans Ranch - gluten-free Ranch. Didn't do well by me.

I haven't been here long enough to know whether, I am still healing, or the salad is too much ruffage, fries too greasy........ I guess time will tell.

When most people are "glutened", I would like to know, how long do they know it...an hour, 12 hours, or 24 hours....... This I don't know yet.

I am certain that it varies from person to person - and sensitivity as well -- but curious?

Lisa B.

PS: I am learning.....today at the grocery store, I felt myself a little off ballance and I had a dry mouth, lathargic..... (B-12 shot had not kicked in on Friday maybe)

Share this post


Link to post
Share on other sites
Ads by Google:


:( I have been bluten free for 2 1/2 years and just now have more good daays than real bad. I too discovered many allergies bia the SAGE test. Reaction to these allergies actually mock gluten reactions. Hang in there and you will learn more and more about yourself and the food you eat. Chronic

Share this post


Link to post
Share on other sites
When most people are "glutened", I would like to know, how long do they know it...an hour, 12 hours, or 24 hours.......  This I don't know yet. 

I am certain that it varies from person to person - and sensitivity as well -- but curious?

I feel it pretty much right away. Some people have delayed reactions which can then make it tough to know what it was you ate that could have had gluten in it.

You are still fairly new to the diet and it does take time just to find all that hidden gluten and eliminate it. Any improvement by that short of time should be a very good sign. I had up and down days for quite a while.

If you go for a pretty long time and aren't feeling better then it could be maybe another culprit besides gluten.

Share this post


Link to post
Share on other sites

Thanks Kaitie for kicking in..... time will tell.

Share this post


Link to post
Share on other sites

I have been gluten-free for six months. I am just now starting to feel better. I have been glutened a few times which has sent my recovery back. It took me awhile to figure out lipstick, lotion (got glutened from) and shampoo. I still have more bad days than good.

The times I have been glutened I have felt it within a few hours. It seems to take me 3 weeks to recover. Not quick!

My gi also told me that bm may never be "normal" (once a day). The gi said it might be several times a day for me, but not the d.

Healing seems to be a very slow process. I am with you! I am ready to feel better all the time!

Share this post


Link to post
Share on other sites

hi, guys!

i hope everyone gets all better soon! luckily i am having more good days than bad, but i do still have those times where i'm not sure if i ate something bad or am just in the healing process still, so this thread has helped me out! :D

one thing i am doing is keeping a food journal. i've tried off and on since diagnosis but today i'm starting it for real and keeping to it! i know i have some issues with lactose, but i'm not sure if there's something else going on. so i have these diet sheets my dietitian gave me, and they are actually available online, if anyone wants to check them out. there's a space where i write in how i feel, too, so hopefully after several days of this i can look back and find some sort of pattern.

hope it helps someone!

here's the link:

Nourishing Connections

then you click on Food Journal.

Laurel.

Share this post


Link to post
Share on other sites


Ads by Google:


Again, I will consider myself a broken record and I apologize to the people who have heard me say this over and over, but.... the specific carbohydrate diet EXPONENTIALLY reduced the time of recovery. I feel amazing and I have only been on the diet for 5 months.

Share this post


Link to post
Share on other sites

I am certainly not an "old schooler". I've been gluten free for seven months now, and I didn't "turn the corner" until about a month ago - six months on the diet. Now I have many more good days than not so good days.

Keep reading the ingredients on everything. It took me a long time to figure out which lotions, shampoos, soaps... I could use. This site helped me a lot - Thanks to everyone sharing all this great info. I've probably done a search on this site for every product I use.

Normally when I feel I've been glutened (usually after eatting out), it takes me about 2 days to get over the upset stomach, and about a week to get over the fatigue. I've also found that a balanced diet helps. I try not to eat too much of any one thing. For example: I limit my diary to 2-3 servings a day, and if I have rice at lunch, then I'll have a potato with dinner.

Hang in there. Everyone's different, but it seems that it does take several months before most people start to feel really good.

Share this post


Link to post
Share on other sites

Thanks for all your response. I am not sure that it makes me feel any better. It is a little bit, ok, alot depressing.

I am fortunate not to have to work. I do the basics around the house...wash clothes, cook, clean and do some limited yard work and that is about it. I do a little bit at a time, sit down and then do some more. I know that my husband (retired and at home) really doesn't quite know what to do with me. He doesn't say anything. But I just feel like I am lazy.

I had the first B-12 shot a couple weeks ago and saw dramatic improvement in my energy level, next week not nearly that.

I have been eating well and cooking tastey meals gluten-free that we all eat. I am just plain tired of being tired and a little down about that. The diet is easy for me (and shampoos, soap, meds, blah, blah) it is the darn (not my choice of words )fatigue.

After reading all your posts, I guess time will do the healing and there isn't much more that I can do about it.

Thank you all for your imput...I'll keep plugging away.

Share this post


Link to post
Share on other sites

Hey you guys:

I need some help getting over the personal pitty- party I am having with my self.

I am going to the Dr. Friday and in great need for energy boosters. Any one have suggestions for that. I am still not taking in nuitrients the "normal" way.

What can I talk to my Dr. about that.

(Please read my previous posts on this forum and it will give you a little background)

Welcome imput. Thanks for your time.

Lisa B.

Share this post


Link to post
Share on other sites

Feeling depressed isn't unusual when your body isn't absorbing nutrients as well as it should. You've just got to remind yourself that things will probably improve in time, as you adjust to the condition. You should probably get your doctor to refer you to a nutritionist.

Anemia is a fairly common effect of Celiac disease, if I'm not mistaken, and is a possible cause of, or contributor to, your fatigue. I'm not a nutritionist, however, and can't provide you with all that you need to know. Certainly, a daily multivitamin would be a good, relatively cheap start if you aren't already on one.

Good luck with your appointment, and hang in there.

Share this post


Link to post
Share on other sites
I am going to the Dr. Friday and in great need for energy boosters.  Any one have suggestions for that.  I am still  not taking in nuitrients the "normal" way.

<{POST_SNAPBACK}>

Hi Lisa,

You are right - you are not taking in nutrients the normal way. And you won't until your gut has healed, which is typically 6-12 months. Personally, I think that if you are over 20 and had noticeable symptoms for more than a year, it is unrealistic to expect to just "bounce back" within a few weeks or months.

Being here on the boards is a great place to be because you will hear so many different stories on the road to wellness. There seem to be more than a few patterns people follow. In time, you will find yours.

My only advice to you is to take it one day at a time. Enjoy what you have, and expect it will only get better. :)

Merika

Share this post


Link to post
Share on other sites
Hi Lisa,

You are right - you are not taking in nutrients the normal way. And you won't until your gut has healed, which is typically 6-12 months. Personally, I think that if you are over 20 and had noticeable symptoms for more than a year, it is unrealistic to expect to just "bounce back" within a few weeks or months.

Being here on the boards is a great place to be because you will hear so many different stories on the road to wellness. There seem to be more than a few patterns people follow. In time, you will find yours.

My only advice to you is to take it one day at a time. Enjoy what you have, and expect it will only get better. :)

Merika

<{POST_SNAPBACK}>

My answer to the fatigue is exercise. I know you feel tired but if you start out just 5 min a day on the treadmill or stationary bike it will increase your energy level. I am up to 40-60 min a day. Somedays I really have to force myself to do just 10 or 20. If I get past the first 10 min then I feel I can do more. It makes you feel like you are accomplishing something and you will feel a difference!

Share this post


Link to post
Share on other sites
hi, guys!

i hope everyone gets all better soon! luckily i am having more good days than bad, but i do still have those times where i'm not sure if i ate something bad or am just in the healing process still, so this thread has helped me out!  :D

one thing i am doing is keeping a food journal. i've tried off and on since diagnosis but today i'm starting it for real and keeping to it! i know i have some issues with lactose, but i'm not sure if there's something else going on. so i have these diet sheets my dietitian gave me, and they are actually available online, if anyone wants to check them out. there's a space where i write in how i feel, too, so hopefully after several days of this i can look back and find some sort of pattern.

hope it helps someone!

here's the link:

Nourishing Connections

then you click on Food Journal.

Laurel.

<{POST_SNAPBACK}>

Thanks ,It is a helpful link,I am going to keep a food journal for my son,and the diet sheet is a wonderful ida.

Share this post


Link to post
Share on other sites

I have been gluten-free for 6-7 mos and have had some improvements--but little to none as far as my fatigue and muscle pain. I have connected to a nurse practioner who is working to set up a celiac center/clinic in Indy. She was diagnosed 10 years ago... She told me 2 years is really a reasonable time table for many--that around that point you begin to feel normal and 'forget' you have it... Hopefully that will be true for all of us one day!

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   15 Members, 2 Anonymous, 495 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

  • Forum Statistics

    • Total Topics
      110,280
    • Total Posts
      949,884
  • Member Statistics

    • Total Members
      77,956
    • Most Online
      3,093

    Newest Member
    Nachhattar Singh
    Joined
  • Popular Now

  • Topics

  • Posts

    • For the brown rice, it could be the fiber (assuming you mean whole grain rice, which still has husk on it). If I have been glutened recently, whole grain brown rice and other fibrous foods are not digested well by my GI tract. Because I get non-GI symptoms, I am quite sure that the cause is not gluten. You might stay away from whole grain rice for a bit, or transition slowly (mix white/whole grain in increasing proportions as tolerated). For pork, it is unlikely that the type of feed would have an influence on the gluten content of the meat. Gluten is not transferred into the muscle (meat) or eggs of animals. It stays in the GI tract. There could be some small chance of contamination from the GI tract during butchering. I don't know much about commercial butchering/abattoirs, but I think that this is heavily guarded against due to the risk of fecal contamination. Sometimes, the thing we think is making is sick is in fact not - sometimes it is something else that we do in association with that food. Perhaps there is a seasoning that you use with pork, or perhaps you use certain kitchen tools for pork that are contaminated. I used to always get sick when I cooked butternut squash. It was because I was using a hacksaw to cut them, which was contaminated with drywall (drywall contains wheat). If you are buying your meat from a small, independent butcher (where they bread/flour meat in-store), you might think about switching to buying big box grocery meat. At big box grocery stores, they just section up the meat that is pre-butchered. You could also be allergic to pork - this is rare, but some people are (especially those who are allergic to cats). Hope this helps.  
    • What pigs eat would note really get to your eating their meat, this might be different with something that you can not clean out well or eat part of the digestive tract like farmed crayfish, shrimp, or poorly cleaned fish/chicken. But pork...unless your eating part of the intestines the meat should not bother you if they ate even pure wheat.

      Brown rice, this could be a issues with CC, starches, fiber etc.  There have been major CC issues with grains and legumes in recent months. I suggest sticking to a safer brand like Lundenburg and or visually sorting your rice, and washing it before cooking it. Again it could also be a fiber issues or starches.

      Other thoughts some people bit by a lone star tick develop allergies to pork and or beef.

      Some people are just intolerant to certain foods, and we can develop many food sensitivities to just about anything with this disease. Often new or certain food intolerance can be linked to something we ate when we ate gluten and our body just has a associative issue that might go away in a few years. https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life
    • Brown Rice and pork are meant to be gluten free yet they set me off. Pork I reckon is due to them eating cereals.  Brown rice I have no idea although white is fine . Does anyone else get set off by them or is my body just strange?
    • I live in a town with hy-vee grocery stores. If you go to their website https://www.hy-vee.com/meal-solutions/special-diets/default.aspx and click on the gluten free foods link you will find every hy-vee product that is gluten free. I have had many and have never had a problem.  This list is for Hy-Vee products so it will not include other companies. I seem to survive off a lot of PB and J sandwiches when traveling. 
    • Hi Mavis, Celiacs are often low on Vitamin D, vitamin B-12, and sometimes iron, and selenium. Wheat is pretty popular here too.  But there are other options like rice and buckwheat, quinoa, etc.
  • Blog Entries

  • Upcoming Events