Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Road To Recovery, How To Heal?


user001

Recommended Posts

user001 Contributor

I know the story is all too familiar for all of you, but I have to tell a little bit of my story here.

 

I am turning 30 in about a month, and i honestly feel like i have never lived.

I have been told Im crazy more times than I care to remember. I have come to terms with my upbringing, but still have gone to therapy, in an attempt to be less crazy.

I've taken medications that I swore I'd never take. All so I wouldn't be crazy anymore.

I have eaten mac n cheese to comfort me when im feeling sad and chicken noodle soup when I had a cold, but i still felt crappy and that cold always ended up lasting 2 months.

I have spent so much of my life being sick and fatigued, i feel like a new born kid these past 4 months gluten free.

I recently received my blood tests back, they were done after 3 1/2 months gluten free. Here are those results https://www.celiac.com/forums/topic/107942-help-me-de-code-these-results/

Many of my symptoms have decreased significantly in the past 4 months. I am still having some issues, but really working on perfecting this gluten free thing. I know i have to and it really feels much better.

 

What are the best foods to eat to heal ? I like to eat as many raw fruits and veggies as possible during the day. I feel like it makes me feel better, but is it hard to digest? I really just want to make sure I am doing things properly to heal as well as possible. I feel like little cuts and scrapes have been healing quicker than ever, im like super human! Does this go for my gut? How long does it take to heal?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



IrishHeart Veteran

I just posted on your other thread. Take a look :)

 

If you can tolerate raw fruits and veggies, eat them. There is no "prescription" or set diet except avoid gluten (and if you have a dairy problem, take that out for a few months and add it back in later. )

 

It takes anywhere from 6 months- years, depending on many factors: age, severity of the damage, how long you have been sick, how dietary compliant

someone is, etc. .

 

Don't think in terms of "when will I get there?"  because this is an exercise in patience. It is counter-productive to healing if you are stressing over things. 

 

Think this way : every day is a healing day.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,735
    • Most Online (within 30 mins)
      7,748

    Patricia KUBELKA
    Newest Member
    Patricia KUBELKA
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.