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

Can Melatonin Increase Antibodies?


kvirmani

Recommended Posts

kvirmani Newbie

I have had Celiac for 5 years.  When I was diagnosed, my antibodies were high - off the charts.  They slowly came down until they were normal or near normal.  I recently did antibody labs again and some parts of the test results were higher than at diagnosis.  I would rate my compliance to gluten-free diet as an A+.  I am freakishly careful and eat only gluten-free food made in my dedicated gluten-free kitchen.  The only change I have made is 3 months ago I began taking Melatonin at bedtime to help with sleep.  Researching melatonin, I discovered that it stimulates the immune system so am thinking maybe that caused an increase in antibodies.  Has anyone else had experience with Melatonin affecting Celiac control?  Thanks for whatever help you can provide.   


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



Celiac.com Sponsor (A8-M):



Ennis-TX Grand Master

Not noticed anything like that, I take foods that promote higher immune responses all the time I eat seeds and nuts that promote tryptophan and melatonin levels, I take vitamin C, Iron, Vitamin D and various other supplements.

You mention some of your results where higher, are you talking about overall antibody count or just ones in reference to the gluten proteins and relevant to celiac? If just your normal antibodies and not celiac related ones it could be triggered by a mild bug, bacteria, or virus your body is fighting in the background or a allergy. Heck could even be a minor intolerance or allergy to food you developed and you body fighting it in the BG,

IF your celiac antibodies are higher, then you have gluten somewhere in your living environment, perhaps not a food but a lotions, soap, or shampoo. Could be a supplement or medication or I have heard of a few people reacting to construction where they used wheat in the plaster and they inhaled it or like me I can get foggy dizzy numb from walking through a bakery at the grocery store.

There is also Refractory Celiac Disease where your do not respond to a gluten-free diet and you would need immunesysterm suppressants, but this is quite rare.

cyclinglady Grand Master

 I did a quick search and it seems like Melatonin might not be safe for those with autoimmune disease:

Open Original Shared Link

Open Original Shared Link

I did not find anything specific to celiac disease....yet.  Of course, there is the chance that the supplement might have had  gluten contamination.  

Curious.  Which antibodies test was elevated?  

Ya Ya Newbie

Hi!  Melatonin is Not recommended for someone with an autoimmune disease.  If you mean your ANA level is higher than it was years ago---- that is actually 'normal' for many of us.  It simply is an indication that you have an Autoimmune disease.  You should watch yourself however, to see that you haven't developed any others-----like Diabetes, Thyroid disease---Hashimotos in particular, or Sjogren's Syndrome--- because those are the ones that seem to 'hang-out' with Celiac Disease.  if your Primary care doc isn't familiar with all the blood work, it might get be worthwhile to see a Rheumatologist--- for an extra voice.  (I follow-up once a year with a great Rheumy, though I only have SS and celiac disease!!) Best Wishes and stay gluten-free!!

yvonne

 

 

 

EenieNeNe Apprentice

Ok this has me really worried, I take melatonin every night, I cant get any decent sleep without it ?

Ennis-TX Grand Master
1 hour ago, EenieNeNe said:

Ok this has me really worried, I take melatonin every night, I cant get any decent sleep without it ?

Try 2-4 tsp of pumpkin seed protein powder before bed with 2-4 oz a nut based milk.

"Pumpkin seeds and the powder from pumpkin seeds have relatively high amounts of the amino acid tryptophan. Tryptophan is the amino acid the body uses to make the feel-good and relaxation neurotransmitter serotonin.  Pumpkin seeds also contain high amounts of zinc, which can help the brain convert tryptophan into serotonin. Serotonin levels are typically low in people who cannot stay asleep and wake throughout the night.

It is best to the powder with applesauce or another healthy carbohydrate; the carbohydrate allows the tryptophan to get into the brain in higher amounts. 

By Pina LoGiudice ND, LAc and Peter Bongiorno ND, LAc Directors of Inner Source Health"

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,877
    • Most Online (within 30 mins)
      7,748

    Sasha bul
    Newest Member
    Sasha bul
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
    • Bebee
      I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF.  I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer.  And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not.  Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet.  The only testing I did was a sigmoid scope and Enter Lab but no gene testing.  I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten.  What other options do I have?  Should I do the gene testing?  Maybe through Entero Lab?  Any other tests?  How important is it to have Celiac diagnosed? Thank you! Barb
    • 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. 
×
×
  • Create New...