• 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.

Spouse Now Having Reactions To Food Gah!
0

10 posts in this topic

Okay, now I'm utterly confused. I've been sick for about ten years now. Becoming gluten-free reduced many of my symptoms but the symptoms also became more pronounced after eliminating gluten from my diet and then ingesting it. This seemed to be THE ANSWER to my search of what is wrong!

My husband joined me in becoming gluten-free for reasons of solidarity. He has had a problem with corn for quite some time but haven't noticed him sensitive to much else (except junk food). He is very healthy and is enjoying the last bit of fat melting from his body by simply excluding gluten.

While we were at his parents' house over new years, I started glutening myself to ready my body for testing (and since it seemed futile to try to avoid gluten while there). Needless to say, I couldn't handle it and discontinued my plans to be tested.

In the meantime, my husband has become sensitive to gluten. He has some of the same symptoms and I'm worried. What is the chance he could be gluten intolerant or a Celiac along with me? Is there some guy ready to snap my picture saying I'd been punk'd? Does EVERYONE have a problem with gluten??? Do our bodies reject whatever we completely exclude from our diets after a certain amount of time? We are also noticing the impact refined sugar has on our bodies. That's the next thing to go and I am sick of researching the ill effects of everything.

Is there anyone who knows someone who excluded gluten out of their diets who added it back in with little effect? I really am wondering if this is poison to everyone or if there is something that happens when we exclude food from our diets (as in, CAUSING ourselves to be sensitive). I know Celiac is real and so is gluten sensitivity but this is just unreal. I don't want my husband to become sick because of food elimination. Is that possible?

Please share your thoughts and experiences on food allergies and if you have noticed sensitivity to additional types of food.

Cali (Day 3 without gluten & feeling LOUSY & worried about hubby)

0

Share this post


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


If your husband did not have problems digesting gluten he would not react to it upon its reintroduction to his diet. It is the same with all foods; no intolerance, no problem with consuming / not consuming and then resuming.

If we are intolerant, our bodies do their best to adjust to and handle the gluten load, but when given a reprieve they are relieved, and often react more strongly upon its reintroduction.

My husband was one of those who decided to go gluten free to make life easier. Mind you, he was not symptom-free by any means; he would frequently suffer from GI distress "on the trail". This improved when he went gluten free. However, he was not a true believer and felt he could 'cheat' when he was eating alone, which he eventually did with sourdough french bread and beer. Not only did his GI symptoms return, but eventually he also broke out in dermatitis herpetiformis on his forehead. He became a believer, although he still gets away with being a bit careless at times :rolleyes:

2

Share this post


Link to post
Share on other sites

Thank you!

0

Share this post


Link to post
Share on other sites

I believe a lot more people have it than they think, but because some have few to little 'noticeable' symptoms it isn't even considered! Some physicians, believe it or not, no very little about the disease or understand it!

0

Share this post


Link to post
Share on other sites

"If your husband did not have problems digesting gluten he would not react to it upon its reintroduction to his diet. It is the same with all foods; no intolerance, no problem with consuming / not consuming and then resuming."

Ignoring celiacs for the time being, why do people become lactose intolerant and why is it thought that if you stop ingesting lactose, you're likely to stop the ability to digest it completely? I think we can both agree that the ability to digest milk is present in all (well, most) people when we're born, as milk is all we have to sustain ourselves, and it's quite clear that many, many people react to milk at some point when they're older, be it the sugar or the protein. Is it just time related? Is it genetic? Is there some other trigger? Why would we think that stopping the ingestion of milk creates a problem with it if that weren't a trigger?

I've read up some (not a lot) about lactose intolerance and some people say it's all hereditary and has nothing to do with what you eat, but those explanations are just as much speculation as the idea that if you stop having lactose you will lose the ability to digest it.

If we can stop drinking milk and then become lactose intolerant, I don't see why you couldn't stop eating gluten and develop gluten intolerance or sensitivities or celiac disease. And what about people who aren't celiacs but will go on to develp it or gluten sensitivity in 10 years? Do they constitute as already having a problem with gluten even though they might have no signs or symptoms currently-essentially don't have the disease yet? What if they stop eating gluten and then develop issues with it in 6 months instead of 10 years? Do you think that could happen? If it could is not eating gluten the cause or merely aggravation?

"Do our bodies reject whatever we completely exclude from our diets after a certain amount of time?"

This is obviously not the case, not in full. As someone else posted at some point, they only eat watermelon in the summer. Yet going 10 months without watermelon hasn't made the watermelon indigestible. IF excluding foods can eventually cause people to have sensitivities to them, it would have to be food specific. And if it were food specific, I'd be wondering if that food should ever be a food in the first place.

As to developing other food sensitivities after going gluten free, many people on the forum do find they have issues with other foods. For celiacs though, this means their leaky guts aren't so leaky anymore and that means lots of foods that might have passed through the bloodstream whole are instead sitting in their guts without much help to break it down because the villi are still going to be damaged for awhile. The biggest thing though, once you start to feel better is when you start to notice things that make you not feel so good, but it's hard/impossible when you never feel good to distinguish anything.

My husband is mainly gluten free right now too. I'm not worried about him developing issues though because he seems to be doing better being gluten free than he was before. Plus he's got some cousins who are gluten sensitive/celiacs and others on the other side of the family who some pretty bad bowel issues.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Most adults don't digest lactose very well because lactose digestion is specific to lactase, an enzyme produced by your body. This enzymes is produced in abundance in babies, because babies are fed milk. Some people continue to produce lactase at high levels throughout their lives, some produce a little in response to constant exposure. Some adults can't produce any lactase at all.

If you produce high levels, starting and stopping milk products will have little effect.

If you stop producing lactase as you reach your teens, nothing will turn it back on.

Those people in the middle are ok with some milk, but feel it if they stop consuming it, and then start again.

Many people (temporarily) lose the ability to digest red meat if they stop consuming it for long periods of time.

Your body doesn't waste energy producing something you aren't using.

0

Share this post


Link to post
Share on other sites

Yes, you're right. The other day I mentioned it to a doctor in passing and we got to talking about it and how my symptoms are those of an autoimmune disease (and have been for more than a decade but every specialist is a hammer looking for a nail, right?). He chided me and said, "Celiac isn't an autoimmune disease". I answered, "Celiac is the only autoimmune disease where the trigger is known". He got poopy after that.

My hematologist is the only doctor to say he believed my GI doc failed along the line. He's the one to point out my tender abdomen and tell me the problem is that no one doctor has the whole picture of me. He clued me into my varying symptoms and that's when all of THIS started.

I'm looking forward to being in good health and turning around my anemia & vitamin deficiencies through this process. Then, we will know for sure it's in my hands and life will be much easier to enjoy. And now I have someone else to look after as well. We have sworn off restaurants for the next three months so that hopefully the ride will be smoother.

Here's to good health.

0

Share this post


Link to post
Share on other sites

Ignoring celiacs for the time being, why do people become lactose intolerant and why is it thought that if you stop ingesting lactose, you're likely to stop the ability to digest it completely?

Here is how one person phrased the answer to your question:

http://www.slate.com...nking_milk.html

0

Share this post


Link to post
Share on other sites

My spouse can switch back and forth between going gluten free for days at a time, even a week or more at a time, then eating some out at restaurant or business meal, with no problem. This is because he doesn't have a gluten problem. I'm the one with the gluten problem, and I can't do that at all. He also can eat oatmeal, and I can't. :rolleyes: Feel free to use him as an example of a "normal glutenoid...." :lol:

0

Share this post


Link to post
Share on other sites

Thanks. It's good to know I'm not caught in some cosmic joke! :-)

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
      106,435
    • Total Posts
      930,559
  • Member Statistics

    • Total Members
      63,867
    • Most Online
      3,093

    Newest Member
    vprovenzatn
    Joined
  • Popular Now

  • Topics

  • Posts

    • Thank you for posting this I've never been to South America, it's the only continent, bar the poles, I've yet to visit. It's really nice to read that my gluten sensitivity hasn't ruled it out. Maybe I'll get to the land of Luis Suarez yet!
    • I know this post is a year ago... however it is still on the first page of the travel section!  I am from Uruguay, (South America) and I can answer this question for people that may look at it in the future. As a South American -  I can say that the cuisine varies greatly.  In cities, you shouldn't have any more than the normal amount of difficulty finding food.  For example, in Montevideo, the city I am from, you'll have no problem finding dedicated entire Celiac stores.  Meat is a large part of restaurant menus, so parilladas (similar in theory to steakhouses, would be very easy to navigate).  Uruguayans do eat a lot of pastries, and just like in the states... Most mainstream bakeries are not gluten free, but like I mentioned there are places that specialize.  In Uruguay, there is knowledge of Celiac and a large health awareness.  Some of the foods can be costly, cost of living in general is not low. In large swaths of South America, the foods you mentioned - Potatoes, rice, meat, etc are abundant, as are fresh fruits and veggies.  Avoiding corn does make it tricky.  Peru can be a great place for non-gluten eaters. Peru uses very little gluten (they are the original quinoa eaters) but there is a lot of corn in the diet (and since you are corn sensitive, that would be a food you would need to navigate). Latin America spread over two continents! In this area you will find a great variety in cultures, cuisines, and knowledge of celiac.  There is no reason why If you want to experience Latin America, that you have to rule out an entire region of the world because of Celiac.  Navigating it will be different, but it is doable!
    • Recently diagnosed last week does the pain ever get better??
    • George, i am sorry that you are not feeling well!  ☹️  I am not a doctor, but just trying out drugs to stop your symptoms just seems like a band aid  approach.  It sounds like he suspects IBS which is really, in my opinion, "I be stumped".  Has inflammatory bowel disorder (IBD) (more lovely autoimmune disorders) been ruled out?  This includes both Crohn's and Colitis.  My niece was diagnosed with Crohn's finally with a pill camera after all other tests were given.  The damage was not within reach of any scope.  I am just throwing out suggestions.  Hopefully, you and your doctor will figure it out soon!  
    • Celiac disease is an autoimmune disease that happens to have a known trigger -- gluten.  Flare-ups develop  (antibodies) causing damage. Not just in the small intestine, but systemically.  One gluten exposure can cause antibodies to increase for days or months!   Antibodies are being measured during the celiac blood tests.   If there is no gluten exposure, there will be no antibodies.  These antibodies can come down in some people in as little as two weeks.  Recommendations require gluten 2 to 4 weeks daily for the biopsies taken via endoscopy in order to be sure to catch damage, but 8 to 12 weeks for the blood tests.   The endoscopy is considered the "gold standard" in helping to diagnose celiac disease, but there are other things that can damage the small intestine.  So, the blood test helps solidify the diagnosis.   So, if you want a good result on your endoscopy, you need to be eating gluten daily for two week prior at a minimum.  I know it is tough and you are feeling sick.  Wish there was a better way to catch active celiac disease.    
  • Upcoming Events