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How Long Until I Would See Some Results?


loveday

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loveday Newbie

As I stated in a previous post (the "Am I allowed to swear" one), we're trying the gluten-free diet to see if it helps with ds's delays. He's barely two, has gross and fine motor skill and speech delays. I've glanced through other posts here and see that there are other moms who have dealt with delays.

My question is, when would I see results if indeed gluten is the issue? A month? Two months? Six months? And at what point if I see no significant results do I decide the diet isn't worth it anymore and that this experiment has failed?

For those who have seen results, how significant were they? Is it like one week they're not talking and a couple weeks later they have 20 new words? Or is it slower than that? And how can you tell for sure it's a gluten thing instead of normal development (or as normal as it can be with a kid with delays)?

Thanks!

Meg

mom to Ethan


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Rachel--24 Collaborator

I will leave this question for the "Mom's"...since I have no experience there. I think however that you *know* your son better than anyone does and if the changes were due to his new diet...I think you will just know...it should be obvious.

Jnkmnky Collaborator

My son was two months past turning three. He had baby babble going on..at best. He spoke in his first complete sentence 4 days after going gluten free. He was a different child. I didn't know about peptides back then or that kids with autism can benefit from a gluten and casein free diet for the same reasons. *leaky gut, peptides, opiate-like drugged effect*. Clearly, my child was "doped" for the first three years of life. He woke-up after only four days gluten free. He also had fine motor and gross motor delays. He's still in speech therapy at age 7. Last year he was evaluated for memory problems... was decided he fell into the low end of normal, so the teacher was advised to work with him as it IS a minor problem. His gait is still that of a child a year younger than his age of 7. I've held him back one year, and he's exactly where he needs to be. He lost a year to gluten poisoning.

Guest nini

my daughter was delayed with walking and other gross motor skills, she also had major behavioral issues.

Her digestive symptoms disappeared within 3 to 4 days and within the next 6 months she was catching up with all of her developmental skills. Now at 5 you can not tell she was ever sick or delayed in any way.

e&j0304 Enthusiast

My daughter is also suffering from some gross motor delays in development and is clumsy and uncoordinated. I just recently found out that this could be related to her gluten intolerance. (She had other symptoms that I felt were more severe and that's what led me to believe she had a gluten problem).

We have noticed some improvements in her gross motor skills and coordination, but it has been a much slower improvement than we saw in other areas (appetite, distended tummy, hair loss, etc.)

At first I thought she was just getting more coordinated because I stuck her in a tumbling class, but now that I know a little about gluten ataxia, I feel that she may have had a mild case.

I think that everyone is different, however and I don't know how long you could expect the diet to take to work. I know that I was going to give it 2 months for Ella to see improvemen and I didn't have to wait that long.

Good luck to you!

taweavmo3 Enthusiast

Just wanted to add one more thing to my novel of a post under your first thread! I was told so many times that my daughter would catch up...I got so tired of hearing that, I felt like screaming. Then I heard "well, she's a second child, her brother probably talks for her". Then I heard that we probably aren't talking to her enough...or that we aren't working with her enough, etc. Blah, blah, blah.

It may just be normal development like you said, but it may not. I think it's great that you are being proactive, and are willing to try this diet for your child. It may not work, but if it does help...how awesome would that be??!! And, don't ever stop searching for answers....you are your child's best advocate! Okay, that's really it, I'm off my soapbox now. Take care, and keep us posted.

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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