• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

If You've "recovered" From Lactose Intolerance, How Long Did It Take?
0

17 posts in this topic

Had a couple of tough days and, on impulse, bought a really good, hard, aged, extra-sharp Cheddar which can sit for a few months in my fridge before I open it, if need be.

I'm able to eat yogurt, butter and buttermilk with no problem (although, they don't generally have lactose anyway!). Any estimates on how many months gluten-free I should go before trying a slice of this stuff on a cracker?

eleep

0

Share this post


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


I went 6 months lactose free before I tried any. Actually, it was an accident. My incredible BIL made gluten-free blueberry cobbler for the 4th of July and of course topped it with ice cream. (Ice cream has always had a very nasty effect on me) I had some and then later that evening realized that I had eaten ice cream and that it wasn't having any effect. I don't generally tend to eat it anyway; it's a once in a while treat, however I have gone back to regular milk on my cereal, with a cookie, etc and I haven't noticed any problems. Sooo, it took me 6 months of being gluten free to "recover" from my lactose intolerance.

Good luck!

Kate

0

Share this post


Link to post
Share on other sites

9 mos later and I am beginning to tolerate. Still trying to stay with dairy in only a light way though. Healing not complete.

0

Share this post


Link to post
Share on other sites
Had a couple of tough days and, on impulse, bought a really good, hard, aged, extra-sharp Cheddar which can sit for a few months in my fridge before I open it, if need be.

I'm able to eat yogurt, butter and buttermilk with no problem (although, they don't generally have lactose anyway!). Any estimates on how many months gluten-free I should go before trying a slice of this stuff on a cracker?

eleep

I actually ate cheddar cheese within a few days of starting the diet in May 05. This was after a positive Dx through biopsy. I waited a couple of weeks and drank a glass of milk. No problem with that either. I have had dairy for the last 15 months without the first problem. I don't know if I was ever lactose intolerant. There was a time before my Dx when I thought I might be but I think it was the wafer on the ice cream sandwich not the ice cream. All I think I have a problem with is gluten.

Tom

0

Share this post


Link to post
Share on other sites

took me around a year but i think that was because i wasnt patient enough- i refused to eliminate milk completely for the first several months and kept accidentally glutening myself so i wasnt healing. Once i allowed myself to heal (from the gluten) i slowly was able to reincorporate dairy...now i seem to be fine, but i am still a little careful about having too much. Be patient, healing takes time, but you should be able to reintroduce it once you've started feeling better pretty consistently. I think each person's timetable is different, but if you are tolerating some dairy, give it a shot!

0

Share this post


Link to post
Share on other sites
Ads by Google:


I can do dairy as long as I keep up with eating yogurt (I like Mountain High-gluten-free)

at least once a week. If I go without dairy (body forgets how to handle it) and/or yogurt for a couple weeks, and then eat dairy, I'll get a reaction.

There are also those tablets with acidophillus or whatever it's called to help you digest dairy. :)

0

Share this post


Link to post
Share on other sites

I went about 9 months to a year before drinking milk. I did not cut out all dairy, just milk. It was the only thing that made me have stomach aches.

Hez

0

Share this post


Link to post
Share on other sites

It took me about 6 months.

0

Share this post


Link to post
Share on other sites

I was gluten-free for at least six months and whenever I tried dairy I'd have a reaction. I finally stopped trying until just recently... which would make it almost a year. I now have hard cheese (yum, cheddar!!), butter, sour cream and whip cream. I have not yet tried the heavier items like yogurt, milk, ice cream.

I would think if you can handle yogurt, etc. then you can have some cheese. Enjoy!

0

Share this post


Link to post
Share on other sites

Aged cheddar cheese shouldn't have much lactose in it to start with. If you can handle yogurt, you should be fine.

0

Share this post


Link to post
Share on other sites
Aged cheddar cheese shouldn't have much lactose in it to start with. If you can handle yogurt, you should be fine.

Wow!

Thanks all for this and Erica for the question. I've been afraid to reintroduce any cheese because I can't seem to get a run on feeling well, but I think I might take a stab at a little cheddar now and see what happens. (gluten-free for 7 months but still having some issues)

lisa

0

Share this post


Link to post
Share on other sites

i reintroduced after 5 months--and slowly. but i notice that any time i'm glutened or have a stomach virus, etc, milk products absolutely tear me up. so beware. also, i found that cheeses had the mildest effect, so i hope you can enjoy your cheddar soon.

0

Share this post


Link to post
Share on other sites

I did not know butter didn't have lactose in it!! Why is that? Why buttermilk too?

0

Share this post


Link to post
Share on other sites

Buttermilk is fermented, so the sugars should be digested. Butter itself is supposed to be extremely low in lactose because the sugar separates out with the whey. However, there are some possible exceptions to this depending on how your butter is produced:

http://www.telusplanet.net/public/ekende/lactose.htm

eleep

0

Share this post


Link to post
Share on other sites
Buttermilk is fermented, so the sugars should be digested. Butter itself is supposed to be extremely low in lactose because the sugar separates out with the whey. However, there are some possible exceptions to this depending on how your butter is produced:

http://www.telusplanet.net/public/ekende/lactose.htm

Cultured buttermilk, essentially the whey from making cultured butter, is quite safe...

My understanding is that commercial buttermilk is a product fermented from skim milk, using a culture that does not break down much of the lactose contained in the milk.

0

Share this post


Link to post
Share on other sites

I'm just reintroducing dairy now after 9 months gluten free. I can tolerate butter and hard cheeses so far. Initially, I reacted to even 1/4 tsp of butter so this is a huge improvement.

0

Share this post


Link to post
Share on other sites
My understanding is that commercial buttermilk is a product fermented from skim milk, using a culture that does not break down much of the lactose contained in the milk.

Hmmm -- perhaps it's that I'm not as lactose-intolerant as I thought I was -- I didn't think I was reacting to buttermilk or butter -- certainly didn't have the same symptoms.

0

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

  • Forum Statistics

    • Total Topics
      106,792
    • Total Posts
      932,466
  • Member Statistics

    • Total Members
      64,273
    • Most Online
      3,093

    Newest Member
    midwayliz
    Joined
  • Popular Now

  • Topics

  • Posts

    • Your issues is probably with the carbs then. there is a alternative. best pricing is miracle noodle. For Konjac rice substitute. Konjac flour works with some people others it does not. https://miraclenoodle.com/collections/miracle-noodle-rice-products There is a trick to cooking it but they make no carb noodles, and rice. I use the rice to make all kinds of rice like dishes like my mothers mexican fried rice etc. It does have a tad off texture and flavor but comes close. If your looking for no carb breads Julians Bakery makes some pretty decent breads but you HAVE to toast them to use them. I just found them a month ago....First time eating a bread in 2 year, and first time in as long as I can recall eating one that did not make me feel bloated and fat. No carbs, no sugars, no yeast, no dairy, no soy, and very low sodium...... Been eating french toast, vegan cheesy bread, bread with almond butter and sugar free jam I have honestly been in food heaven since I found it. BTW some celiacs can not tolerate any grains very rare but it happens.    OH and on what I have is really bad Ulcerative Colitis, so I have a bunch of other trigger foods that cause inflammation, bleeding, distention, constipation, gas, bloating etc. Carbs/sugars is a huge one for me fructose, glucose, sucrose.
    • They rotate growing rice and oats in the same crop. I unfortunately am intolerant to oats.  I have Dysbiosis according to a stool test, which is why I am quite sensitive to gluten among other foods.  May I ask what AI you have that makes you sensitive to carbs? I have been in and out of the doctor since November 2016 with chronic pain.  Trying to figure out what is going on with my gut, it's terrifying. I tried Dynasty jasmine rice from Thailand the other day which was recommended in 2009 by someone on here and a few hours later had the worst low blood sugar attack I'd ever had in my life. I am severely underweight due to the pain and I think this happened because I ate a bit too much (I LOVE rice) upon my first introduction back into my diet.  Even so I reacted just as I do when I ingest gluten (intense anxiety/hard to breathe/fast heart beat/constipation/intense pain under my ribs) So I don't think Dynasty is a safe brand, not for me at least. I only react this way to gluten. My other food sensitivities, the symptoms pop up around 24 hours later and are completely different. 
    • Thanks so much for the information. I tried Dynasty jasmine rice which was a recommendation from a sensitive individual on here. The post I believe was from 2009 so there's plenty of time for practices to have changed. I only ask this here again for updated information as I tried the Dynasty brand and got sick. I do not have Celiac disease (according to an Endoscopy) however, I have been gluten-free for 2 years and only ate a cookie or a donut maybe a few times a month for a year and a half before I was tested. I actually like going without gluten as I get less low blood sugar attacks and rarely ever get migraines. Not to mention, before I had the Endoscopy I was fasting for 2 days with no food or drink while I received other tests while I was in the hospital. I also got a colonoscopy at the same time so I had to clear my system out completely. My doctor believes I have a non-Celiac gluten sensitivity due to my symptoms after ingesting gluten. I was diagnosed with Dysbiosis so it could be my body lacks the correct bacteria to break down gluten. I have several other food intolerances including dairy and oats which many facilities process along with rice. 
    • Hi   I'm in the UK so brand recommendations probably no help to you, although we have Uncle Ben's over here which is fine to my knowledge. I have to say I approach rice on the assumption that it should be safe unless I hear otherwise, that may not be the best approach if as you say you're particularly sensitive and want to cover all the bases. The exception to this is the precooked rice you can find over here in pouches designed for the microwave. That can be a problem.  If you have a brand you normally use or that's readily available you could try googling it to see if anyone has reported issues and of course contacting them directly to check with them. This forum is also worth searching in that way as over the years there's been many accounts from users of their experiences with different brands and products so you could try searching a brand name with them.
  • Upcoming Events