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

How Long Till It Gets Better?


llj012564

Recommended Posts

llj012564 Newbie

I have been gluten-free since Feb04 . My question is how long does it take to really start to feel like my old self again . I have been sick for several years now and was finally diagnosed with cialiacs in Feb. I lost so much weight I thought I had cancer or something. My really big problem now seems to be my weight . I was heavy b4 so I wasnt bothered by it, but now it has been months and my intestines dont seem to be getting any better. I eat a ton of food but am still losing weight. Anyone have any ideas. I also have lactose, egg,nut,and yeast allergy.


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



Celiac.com Sponsor (A8-M):



celiac3270 Collaborator

Try not to fret....it can take over a year to get better. I've been gluten-free since February, too, and I still have symptoms -- and I've been really paranoid about the diet and have been tested in many different ways for other problems. It takes time.

Carriefaith Enthusiast

I've done some research on this since I am wondering the same thing (I've been gluten-free for just over 7 months and still not better). I know how discouraging it is.

There are a number of things that could be wrong if a celiac continues to have problems on the gluten-free diet:

1. There could still be gluten in your diet (unlikely if you're very careful about cross-contamination and reading ingredients).

2. You could have another intolerance or allergy.

3. You could have another health related problem in addition to celiac.

4. It takes some people longer to heal than others (Which can be frustrating, especially if you've been so faithful to the diet and not seeing improvements).

5. And there's also something called refractory celiac (which we hope no one EVER gets) where celiacs do not respond to the gluten-free diet. This is rare though.

SofiEmiMom Enthusiast

It took about 1 year for me to feel really good. I also discovered a few months in to going gluten-free that I am intolerant to casein and soy as well. I still have days where I'm really tired. But I feel the best I have in my entire life.

tarnalberry Community Regular

Are you sure you're eating enough as well? If food was making you sick before, you may have gotten into the habit of not enough calories. You might try a food journal (you can use Open Original Shared Link to do it online), to see if you're getting enough calories. Eating plenty of nutrient and calorie dense foods (avocados, plenty of oil on your salads, etc.) may help there.

(Of course, all of this comes after what everyone else said about other intolerances and giving it plenty of time.)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,752
    • Most Online (within 30 mins)
      7,748

    Sue Gaertig
    Newest Member
    Sue Gaertig
    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

    • Scott Adams
      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.  
    • Beverage
      I order tea from https://www.republicoftea.com/ All gluten free. Sign up for the newsletter and they send discounts regularly. 
    • Gigi2025
      Hi Theresa,  A few of my friends have your same story. You may be right about barley, etc.  18 years ago at a football game while clapping, suddenly my 4th finger was in agony.  It looked like a vein had burst. It was blue for a couple hours, then disappeared.  Finally realized it happened every time when drinking beer.  It's occurred several times over the years when opening a jar, lifting something that was a bit heavy, holding on to tight to something.  Immediate icing stops the pain and discoloration.  Now avoiding wheat in the US, it rarely happens.  Thanks for the reminder.  Will have Entero Labs run another test. Unfortunately they've relocated to Switzerland/Greece.
    • Russ H
      The EMA test is an old and less sensitive test for anti-tTG2 antibodies. It relies on a technician using a microscope to check for fluorescence of a labelled substrate (typically monkey oesophagus or human umbilicus), giving a simple positive/negative result. It is similar to running a standard anti-tTG2 test but with a high cut-off, making it more specific but less sensitive. Transient rises in tTG2 can be caused by e.g. viral infections and inflammation. Very high levels of anti-tTG2 (>x10 standard range) are almost certainly coeliac disease but moderately raised levels can have several causes apart from coeliac disease. Other food allergies can cause villi blunting but that is much rarer than coeliac disease or other non-coeliac causes. Not All That Flattens Villi Is Celiac Disease: A Review of Enteropathies
    • 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.
×
×
  • 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.