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New and really sick


rosy lens

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rosy lens Newbie

Hi I am new here and really sick. I have an autimmune liver disease called Primary Biliary Cholangitis (PBC) hashis hypothyroid myasthenia gravis and other related autoimmune disorders including vitiligo and sjogrens. I have always had GI trouble diverticulitis and adenomas pretty bad pain and gas. I was tested by blood and biopsy for celiac over the years as it runs with my diseases and they kept saying it was negative. Ive been very sick with gi trouble for the last two years hospitalized with acute pancreatitis and pancreatic insufficiency and ileus and finally was so inflamed i could not pass gas even or push out stool. I felt it was an allergy of some kind went off my meds didnt help, i got worse. Prednisone helps. Then so sick ready to die getting no help from all my many docs i quit food, went to broth and rice. Within 24 hours i was finally able to pass gas. Things get better every day that i manage to stay off gluten but my gi tract is sooo damaged. I dont want to eat much. How can i heal this and how long does it take? Will my pancreas get better? Its so hard to even trust food as even some gluten free stuff seems to cause a reaction. Thanks for any help you can give. This is really a hard diet with todays foods. The pain is really bad too. 


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GFinDC Veteran

Welcome to the forum rosy lens! :)

Recovery from celiac damage can be a slow process, but it depends on the individual.   We are all different and our bodies seem to have a mind of their own sometimes. duh..! :)   Anyway, recovery is faster the better a job we do of avoiding all gluten.  It can help to avoid processed foods for several months and also dairy and soy.  Try to stick to simple foods you cook yourself from scratch.  Avoiding carbs and sugary foods and eat plenty of protein.  No dairy for at least 2 months.  Celiac can destroy our villi that make an enzyme to digest dairy.  But you may get dairy back after a few months healing.  Or not, it's hard to tell.

Oh, oats are also a bad idea as some of us react to them just like we do to wheat, rye and barley.  There are lots of thing to eat like meats, veggies, eggs, nuts and fruit.  Maybe try some Mission brand corn tortillas instead of gluten-free breads for a while.

It can take 18 months or more to heal from celiac damage.  It's good to learn how to avoid cross contamination also.

cyclinglady Grand Master

While you might not actually have celiac disease, it sounds like gluten is not for you!  Have you looked into the Autoimmune Paleo Diet (which is gluten free too)?  It starts off strict (e.g. fruit, meats, fish, veggies) and adds in possible reactive foods.  

https://autoimmunewellness.com

These two ladies at Autoimmune Wellness crowd-funded a small study conducted at Scripps in San Diego.  They tested Inflammatory Bowel Disease patients who achieved a 78% remission in just weeks.  Definitely worth researching. Here is the study:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5647120/

I have celiac disease, Hashimoto’s and autoimmune gastritis.  I am feeling great on a gluten free, non-processed foods diet.  I am basing this not just on symptom resolution but the fact that my thyroid is no longer enlarged or has nodules.  I went 20 years struggling with my thyroid before my celiac disease diagnosis.  If one Autoimmune disorder flares, they all flare.  Diet has been extremely beneficial to me.  

rosy lens Newbie

Thank you so much for your kind replies gluten-free and cyclinglady. Yes Im having joint inflammation and vision problems. Im developing allergies to things I take by mouth. I am having such a bad reaction to synthroid I cant take it also new reaction to either penicillin or codeine. Im just not metabolizing even meds right. My thyroid also seems much better on gluten free to where I dont seem to need synthroid. I seemed to have trouble on oatmeal too. What im learning about PBC is that it is due to damage to what regulates the immune system so you can just develop reactions. I have had digestive troubles since birth. I think maybe the prednisone tapers and plaquenil I take mess up the tests. Thanks for the links and the advice to heal. Im really going to have to be strict to heal. Thank you so much I know what to do now and that it will take longer than i thought. Thank you. 

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    • Rogol72
      @Richardo, I'm in the same boat as you! I can't handle certified gluten free oats at all. Quinoa is the worst, even when I soak it in water and then wash under the tap for 10 minutes ... I have a reaction. It must be an immune system reaction to the proteins in these gluten-free grains. 
    • trents
      We are all different and our immune systems are unique. I will say, however, that I have not gotten the impression as a moderator and reading hundreds and hundreds of posts on this forum over the years that a dermatitis herpetiformis outbreak caused by grains other than wheat, barley and rye is common. But perhaps it is more common than we have realized and it could be why it it is seems to be common that those who suffer from dermatitis herpetiformis struggle to keep it under control. Perhaps there are qualities found in all cereal grains besides gluten that are contributing factors. Also, have you tried a low iodine diet to see if it helps with your dermatitis herpetiformis? Reportedly, reducing iodine helps some folks afflicted with dermatitis herpetiformis.
    • Richardo
      Ok thanks Trents. I had the lesions biopsied and confirmed dermatitis herpetiformis, so I guess dermatitis herpetiformis can be associated with other grains not typically gluten. I appreciate your comment and I'll give Dr Osborne the benefit of the doubt because without him I would never have known of my grain intolerance and would still be suffering today. I simply never read anyone explain how grains could worsen dermatitis herpetiformis and I feel that information should be made much more readily available. Hey if someone tries going grain free and there's no improvement, no loss, however it drastically changed my life for the better and could at least be offered as a suggestion to sufferers from dermatitis herpetiformis. The other option is Dapsome and I wouldn't want anyone taking that chemical if there was a more natural solution. thanks again 
    • trents
      Welcome to the forum, @Richardo! We sometimes run across terms like "rice gluten", "corn gluten", and "oat gluten" but they are used informally and, technically, it is incorrect to speak of grains other than wheat, barley and rye as having gluten. Gluten is a protein with a specific structure found only in wheat, barley and rye. Other cereal grains contain proteins that are more or less similar in structure to gluten in some ways but are not actually gluten. Having said that, the proteins found in these other cereal grains are similar enough to gluten to possibly cause cross reactivity in some celiacs. Cross reactivity also happens with non cereal grain foods as well that have a protein structure similar to gluten. A prime example is dairy (the protein "casein"). Another example may be soy. Other foods can also cause cross reactivity for different reasons, such as microbial transglutaminase (aka, "meat glue") used commonly in pressed meat products. Just so you'll know, Dr. Osborne's claims have not received wide acceptance in the celiac community and are looked upon with skepticism by the medical and scientific community. Although he is a board certified nutritionist, his doctorates are actually in chiropractic medicine and pastoral science: https://www.drpeterosborne.com/about/dr-peter-osborne/ I am not sure Osborne has the training and background to address the chemical structure that defines gluten. I would encourage you to do some research on what gluten actually is. I have done this for myself and came away convinced that only wheat, barely and rye actually contain the protein gluten. I do not doubt your claims that you have breakouts of dermatitis herpetiformis from consuming these other grains. I am just contending it is not actually from gluten.
    • Richardo
      I was diagnosed celiac about 15 years ago and followed the usual diet restriction on Wheat, barley and rye and did very well on those restrictions with no problems with dermatitis herpetiformis. 4 years ago I started getting bad rashes on my knees and calves, buttocks, around my waist and my elbows and forearms and hands. It seemed to last about 11/2 to 2 months then clear up for a month and come back  again. I never changed anything in my diet and a dermatologist told me I  must getting  cross contamination, which I knew I wasn't.  Finally after struggling with it all that time, I watched a video by Dr Osborne who sited a study done in England showing that ALL grains (rice, corn etc) contain gluten. I went on a totally grain free diet and have now been 100 percent free of dermatitis herpetiformis for over a year. I tried a test and ate corn flour and it started to come back so I'm off all grains again. Long story I know, but my question is, why is practically EVERY celiac site private or Govt only mentioning the BIG 3 and never mentions other grains as a possible means of contamination? I am free  from a horribly uncomfortable condition now and I know there are others who would be encouraged by this.
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