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starstate31

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About starstate31

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  1. Thanks everyone! I do feel better. I did more research and it does seem that all the studies that show a high rate of miscarriage are when the mother is continuously eating gluten - not just small amounts here and there. And as the replies show, even if the mother IS eating a lot of gluten, it doesn't guarantee a bad pregnancy. Of course, it's better to be safe and strict on the diet, which I am definitely doing now!
  2. Hi everyone - I have Celiac disease and just discovered this forum and am hoping others with experience can help me. My husband and I recently went through IVF and I am now 6 1/2 weeks pregnant...I have my 7 week ultrasound on Thurs and we hope everything is still okay by that point. Ironically, the IVF was not because of me having fertility problems..the only issues that showed up were male factor. My tests all turned out fine, my ovarian reserve is fine, etc (I'm 31). BUT, especially because we invested so much in IVF, now that I know Celiacs have a greater chance of miscarriage, I'm freaking out. I have been on a gluten-free diet since Oct of 2009 (I was diagnosed in Sept 2009). However, I am not overly strict, as in if an ingredient just says "spices" I still usually eat it. I do have my own toaster, I never "cheat" as far as just flat-out eating bread or anything. But I go out to eat, eat at other people's houses and don't inquire into sauces or spices as much as I should. I will certainly make a better effort at being more strict going forward, but I'm super worried about the damage I've potentially already done in this last 4 weeks that the embryo has been in me. I have had occassional gastro-intestinal distress during this time, so I know I got some gluten, but I can't say how many times I've been "glutened" for sure. Anyone know how much gluten you have to eat to increase your chance of miscarriage/birth defect? Anyone have a similar experience and their pregnancy turned out fine? Thank you!
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