Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Ceoliac

Clare123

Recommended Posts

Clare123 Newbie
Clare123
Posted

hello I was diagnosed in 2012 I have had a year coming to terms with a gluten free diet. I have just been told by my gp I have a ferritin level of 6 I keep to a total gluten free diet. i'm concerned why I have a ferritin level of 6 and would like ton know why?

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

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

Have you had your antibodies checked for Celiac to see if you are improving (healing)? Sounds like you are not absorbing iron or getting enough. I took iron daily for almost a year. My ferritin levels were a 2 and are now over 45.

1desperateladysaved Proficient
1desperateladysaved
Posted

I had low ferritin due to mal-absorption.  After my diagnosis, my iron levels actually dropped for a while.  I dealt with many intolerances.  I added digestive enzymes.  Between 12-18 months gluten free, my ferritin level came up.  I was told that I had Immature red blood cells due to low ferritin.  These cells are larger than normal cells, do not carry oxygen as well, and tend to break down.  When this cleared, some pressure I felt in my head also went away.  Please hang on, you are heading in the right direction.  I hope your ferritin levels will come up soon.

 

D

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,217
    • Most Online (within 30 mins)
      7,748
    Eric B
    Newest Member
    Eric B
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jason Dyer
      Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem

      By Jason Dyer · Posted

      Thanks, Scott and Trents. Scott, tastes vary of course. The metallic taste may just be me. As to the filtration efficacy, I can only add that the micron level to remove a smaller protein chain must be pretty tight. What about the impact of hydrolization on the R5 test? I've been told it presents a challenge. Trents, thanks for the clarification. I did not draw this distinction, but can. I honestly didn't perceive the nuance.  Appreciate the feedback from you both. 
    • Liquid lunch
      Medicinal mushrooms 🍄

      By Liquid lunch · Posted

      I don’t think it matters much if you trust the supplier, I get them from a Welsh company maesyffin mushrooms but I think the guy there has retired from growing now and just resells eu imports so it’s probably the same mushrooms he uses to make the tinctures as the company you posted. It’d probably be cheaper to buy dried and make your own tincture. 
    • Chissers
      Could this be Celiac disease?

      By Chissers · Posted

      Thank you for your prompt reply. Have others experienced LUQ and L sided back pain when on gluten? Could gluten be irritating the pancreas to cause the slight rise in lipase?
    • Rogol72
      Medicinal mushrooms 🍄

      By Rogol72 · Posted

      Wow! I'd be interested to know where you get the tinctures. You can DM me if you wish. There's a Spanish company ... hifasdaterra ... who make high quality medicinal mushrooms in capsule form. 
    • trents
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By trents · Posted

      There is dextrose in table salt?
×
×
  • Create New...