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Showing content with the highest reputation on 06/10/2019 in all areas

  1. 1 point
    GFinDC

    So… I'm a coeliac

    That's nice to have follow up by the doctor. They should monitor your vitamin and mineral levels for sure.
  2. 1 point
    jamiet06

    Confusion with histology report

    Thank you for your reply. I have an appointment booked with my GP so will discuss with him. I just found it funny the guys who did the endoscopy didn't follow this up. It was just in my report and that was it. Thanks for taking the time to help me out.
  3. 1 point
    Posterboy

    Vitamin deficiencies

    mcphd1, Let me first say I agree with what Knitty Kitty said.... This is about your pernicious anemia ...it is a clue. Here is a nice overview on the history of PA ...I learned a few things myself. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2376267/ PA can develop when our body can no longer make Intrinsic Factor or IF. I want to quote from their history of PA recently learned. quoting "Understanding of the pathogenesis of pernicious anaemia increased over subsequent decades. It had long been known that the disease was associated with defects in the gastrointestinal tract: patients suffered from chronic gastritis and lack of acid secretion (achlorhydria). Indeed, dilute hydrochloric acid was at one time used in the management of pernicious anaemia. It is now known that transport of physiological amounts of vitamin B12 depends on the combined actions of gastric, ileal and pancreatic components." because our bodies ability to make stomach acid and IF has been impaired our IF is limiting our ability to convert B-12 into an absorbable form. And why taking a Methy form or as sublingual is important for those who might have low stomach acid ...going un/misdiagnosed. see also this newer research on current perspectives in PA research/treatment entitled "Pernicious anemia: New insights from a gastroenterological point of view". Here is the link to the abstract https://www.ncbi.nlm.nih.gov/pubmed/19891010 It is traditionally treated as "chicken and egg" scenario ...meaning which one came first ...low B-12 levels or atrophic gastritis or gastritis's etc...which can effect IF production. but newer research confirms the atropic gastritis happens first and thus low stomach acid limits our ability to absorb B-12 properly....remember our bodies IF responsible for B-12 absorption happens in the stomach. quoting the abstract "Pernicious anemia (PA) is a macrocytic anemia that is caused by vitamin B(12) deficiency, as a result of intrinsic factor deficiency. PA is associated with atrophic body gastritis (ABG), whose diagnosis is based on histological confirmation of gastric body atrophy. ...(but) PA is the end-stage of ABG." Meaning the atrophic gastritis comes first then then the deficiency of IF/B-12 results from the atrophic gastritis. this can also explain your low Vitamin D levels. For the Potassium deficiency take some Magnesium Glycinate ....Magnesium and Potassium are twin deficiencies like IF/B-12 they are commonly low together. I hope this is not too long but I had a lot to explain in a few paragraphs. I hope this is helpful but it is not medical advise. Posterboy,
  4. 1 point
    GFinDC

    Vitamin deficiencies

    Yes, I've had problems with vitamin D levels for 10 years. My doctor just recently told me they are finally up to 58 so I can stop taking the 50K pills every week. But I will continue the 1000 IU pills daily.
  5. 1 point
    It is normal to have continuing symptoms for quite a while after going gluten-free. Celiac disease is an autoimmune condition. The immune system does not stop making antibodies the minute you go gluten-free. It may continue to produce antibodies as long as it wants. But probably it will taper them off after a month or so. But everyone's body varies. Of course if you accidientally get some gluten cross contamination the immune attack will just keep going. Or start back up in force. If you can stay 100% gluten-free then you should start noticng improvements after a month or so, But it takes time to heal the body and repair the villi. So your digestion may be off off for quite a while. It can help to reduce/eliminate carbs and sugars from you diet, including dairy. Also stick with a very simple diet of meats. veggies, nuts and eggs. No oats. After 6 months of that try slowly expanding your diet to include baked goods, dairy, and oats. We all heal at our own rate and there is on way for us to know how fast your body will recover or how gluten-free you will be.
  6. 1 point
    Hello, sorry to hear you're having ongoing challenges. Some Celiacs do take longer to heal and because you're having problems with mast cell activation syndrome, you may not be recovering as quickly as you would like. Correcting your vitamin D deficiency will help stabilize those pesky mast cells. Do get your vitamin D level up to 75 nmol/l or above. Stick to a low histamine diet.... no fermented or pickled foods, no vinegar, no sulfites or sulfur rich foods (wines, shellfish and shrimp, eggs, and preservatives), no cured meats, no dairy, and no citrus. These are all things that trigger those mast cells. Keeping a food journal is really helpful in identifying problematic foods. Try the Autoimmune Paleo Protocol diet. It is wonderful in calming down your over reacting system. It may sound extremely restrictive, but you won't stay on it forever. Just meat and vegetables. No legumes, no dairy, no nightshades, no processed foods. After a few months on the AIP diet you can try expanding your diet one food at a time once a week. Keep that food journal! Do consider vitamin and mineral supplementation while you're still healing. Celiacs often have problems absorbing fat based vitamins (vitamins A, D, E and K). While you're healing, you need extra B vitamins. The nine B vitamins are water soluble and so are lost quickly if you have digestive upsets. Some Celiacs have a Mthfr genetic mutation and need to take the methylated versions of the B vitamins. I take Thorne Research - Methyl-Guard Plus. I understand what you're going through. I've been through it myself, the vitamin D deficiency, the mast cell activation syndrome, the Mthfr gene mutation requiring methylated B vitamins. I found the AIP diet and the low histamine diet to be tremendously helpful. Do talk to your doctor and nutritionist about diet changes and vitamin supplementation. (And to rule out physical problems like Cycling Lady's.) Hope this helps!
  7. 1 point
    cyclinglady

    Vitamin deficiencies

    We seem to have similar stories. I was having lingering issues after a hidden gluten exposure, the flu, a cold and a tooth infection. I developed chronic hives that finally ended after six months. I had new GERD-like symptoms that did not resolve. My GI kept suggesting a repeat endoscopy, but I resisted. I even went on the Fasano diet. I was going crazy trying to figure out how gluten was getting into my diet. Like you, I travel in an RV, do not eat out except at 100% gluten free restaurants and eat very few processed foods. Finally, I had the endoscopy done. My villi had healed, but I had a new diagnosis, Chronic Autoimmune Gastritis. It is not treatable until I become deficient in B-12 or iron. I am hoping an autoimmune diet might help it. I would encourage a repeat endoscopy. What I learned is not everything is due to a gluten exposure. I was in fact doing a great job at avoiding gluten.
  8. 1 point
    Celiac.com 10/02/2008 - Whole grains are good sources of B-Vitamins and minerals such as calcium, iron, magnesium, and selenium, but one of their most important nutritional benefits is the fiber they bring to our diets. Whole grains such as wheat, brown rice, and oats include both soluble and insoluble fiber. Soluble fiber is easy to remember – it is water soluble, and as such can be assimilated into the body, where it plays an important role in blood sugar regulation and cholesterol balance. Soluble fiber also helps provide a sense of fullness or satiety. Insoluble fiber is - you guessed it - insoluble in water, and is not assimilated into the body, but passes through the digestive tract and is eliminated. That does not mean insoluble fiber has a less important nutritional role to play. Insoluble fiber is very important in keeping our digestive and elimination systems regular. Fiber aids the transit of toxic substances out of the body, and in doing so, helps to reduce the incidence of colon and rectal cancers. In eliminating gluten grains from your diet, have you wondered what you are missing nutritionally? Are you able to get adequate replacements for the nutrients in wheat, barley, rye, and oats, from the other nutritional components of your diet? The answer is a qualified yes. We know this on several levels. For tens of thousands of years, entire cultures have thrived without growing or consuming any of the gluten grains. We also know, from looking at what nutrients gluten grains provide, that there are more than adequate sources of these nutrients in alternative grains, and from vegetable sources. Fiber is something we do need to be aware of, though. Studies have shown that standard gluten-free diets are low in fiber, especially when baking with the “white” alternative products like white or sweet rice flour, tapioca starch, and potato starch. We can remedy this by eating alternative grains in whole, unprocessed states, and by including nuts, seeds, and other sources of fiber such as dried coconut and legumes in our diets. Wheat is an excellent source of Vitamin E, so those on gluten-free diets might want to supplement with a good brand of Vitamin E. Some commercial gluten-free flour blends seek to duplicate white flour, and are made primarily of white rice flour, tapioca starch, and potato starch (see the nutrition comparisons on the next page). These products are nearly devoid of nutrition and contain almost no fiber. Using these types of products result in baked goods that are the nutritional equivalent of wonder-bread. If you didn’t eat wonder-bread before going gluten-free, why should you attempt to duplicate it now? When making your flour blends, coming up with new recipes, and altering traditional wheat-flour recipes, try to include alternative grain products (and sometimes nut flours) that contain substantial amounts of fiber, protein, calcium, and iron, all nutrients found in whole grains, but in much smaller amounts in highly processed grains. Quinoa, sorghum, teff, amaranth, brown rice and millet flour are all good products to try. See the chart attached to this article (the link to it is in the "Attachments" section below) for the nutrient content of the many gluten-free alternative grains, starches, and nut flours. The highest levels of nutrients in each category are noted, and you can see what nutritional powerhouses grains like teff, quinoa, sorghum, and amaranth are compared to white rice flour, tapioca starch, and potato starch.
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