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How Long For Relief

limey

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limey Newbie
limey
Posted

Hi, I'lm pretty sure I'm celiac. Symptoms are post nasal drip,fatigue,anxiety,depression etc etc. Allergies to dairy also.

I've switched to gluten-free diet. How long before i can expect to see results?

thanks

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RiceGuy Collaborator
RiceGuy
Posted

Hello, and welcome to the board!

According to what many here are saying, relief can come in days, weeks, months, or longer. It depends on the severity of the damage, and many other factors which vary greatly from person to person.

Some report near full recovery in a short time. For me it has been about a year or more now, and I'm just begining to see improvement. That is to say, my symptoms are definitely less severe, but different now. As many others have found, I am experiencing other sensitivities which I had not before. Apparently it is quite common to become lactose intolerant, casein intolerant, and also to develope a sensitivity to soy, eggs, nuts, corn, and more.

Hope you feel better soon. I'm sure you will find this site and the members here to be a wealth of valuable information. I certainly have.

Lisa Mentor
Lisa
Posted

To be totally on your road to recovery, you must check your shampoos, lotions, lipsticks/shaving cream, soaps. Remember, gluten is in everything you come across during the course of the day. Anything that has potential to come into contact with your mouth.

If you need so initial product suggestion, please post back, and we will offer some.

What are your other symptions?

Lisa B.

jerseyangel Proficient
jerseyangel
Posted

How long have you been on the gluten-free diet? Have you noticed any positive changes so far? I didn't start to feel better until the 4th. month gluten-free. I had pretty severe gastro. problems, though. How long is an individual thing--a lot depends on how long you've been sick, your symptoms, etc. Are you sure that you're 100% gluten-free? Maybe if you told us a little more about your situation, we could offer more specific suggestions :)

limey Newbie
limey
Posted
  • Author

:( Here's my full symptoms, of which I've had for over 15 years.

Allergies,

Post nasal drip,

Stiff joints,

Fatigue,

Low energy,

Anxiety,

Depression,

white spots on figure nails

phlegm in back of throat.

Problems gaining weight. I'm 6'1 and weight 175 lbs. I eat 3 square meals a day plus protein shakes.

My Dad and brother back in England have nasal drip also

Symptoms are worse after drinking beer!!

I've stopped beer,bread,wheat yeast etc. Diet now consists of brown rice, meat,veg, potato, water, coffea,fruit . I switched toothpaste to colgate total. I've stopped taking my protein shake EAS whey as I feel dairy is also a big prob and not sure if gluten is in it. I've tried allergy meds, visited ENT, taken anti depessants -no treatments help me :angry: .

jerseyangel Proficient
jerseyangel
Posted

M-m-m--How long have you been gluten-free? Like I said, the time it takes to feel a difference varies. I would think a few weeks would at least give an indication that it was working. You have seen an ENT--have you been seen by a Gastroenterologist? You didn't mention any gastro. symptoms--are you noticing any difference in that area?

limey Newbie
limey
Posted
  • Author

Don't really have any gastro symptoms, except real bad flatulence if I eat oats :) The ENT said nothing was wrong, tried allergy specialist but they could not provide relief. I'm hoping its the gluten so then I have a solution.

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  • Posts

    • FayeBr
      Corn reaction and ataxia

      By FayeBr · Posted

      Hi all. I was diagnosed 3 years ago after suffering for many years of misdiagnosis. There are a couple of things I’d like to ask. The first is about corn. Do you react to it like gluten. My dietician told me that corn should never be a problem for me and suggested probiotics with corn starch and other corn ingredients in. I had stayed away from corn for 2 years beforehand and should have trusted my gut (no pun intended) because after 2 capsules, I have had the worst reaction for a long time. All the usual gut problems (pain and D) migraine, fatigue, aches and pain, tinnitus etc etc. (I could go on) Does anyone else react to corn like this?  Also, for years now I have been going downhill with my health neurologically. I have to now walk with a stick as I have big  balance issues, I fall, I have numbness in legs and pins and needles. I feel like I can’t control my body with movements. They have said possible MS, fibromyalgia, ME etc etc. But my dietician has said it’s classic gluten ataxia symptoms and to see a professor here in the UK who specialises in this field. Does anyone else have this and what symptoms do you have? Thank you 
    • knitty kitty
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By knitty kitty · Posted

      Lectins are carbohydrate storage proteins.  Different plants have different lectins.  Gluten is a lectin, but not all lectins are gluten.   Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it.  During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes.  In Celiac, our immunity kicks on when exposed to gluten.  Gluten is made up of a string of polypeptides.  One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes.  Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide.  The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease.   In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again.   Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces.  To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea.   Lectins can be irritating to the gastrointestinal system.   Lectins can stimulate IgE (allergic) reactions.  Lectins can cause mast cells to release histamine. Lectins can be difficult to digest.  Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation.  Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease.  Corn lectins are more apt to be problematic than most other lectins.   Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein.  I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives.   But, there's no gluten in corn or other grains.  Gluten and that 33-mer polypeptide are only in barley, wheat and rye.  And some breeds of oats.   Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel.   It's not always gluten; the immune response is just going crazy.   https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/
    • knitty kitty
      Oats gluten free?

      By knitty kitty · Posted

      Lectins are carbohydrate storage proteins.  Different plants have different lectins.  Gluten is a lectin, but not all lectins are gluten.   Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it.  During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes.  In Celiac, our immunity kicks on when exposed to gluten.  Gluten is made up of a string of polypeptides.  One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes.  Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide.  The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease.   In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again.   Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces.  To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea.   Lectins can be irritating to the gastrointestinal system.   Lectins can stimulate IgE (allergic) reactions.  Lectins can cause mast cells to release histamine. Lectins can be difficult to digest.  Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation.  Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease.  Corn lectins are more apt to be problematic than most other lectins.   Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein.  I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives.   But, there's no gluten in corn or other grains.  Gluten and that 33-mer polypeptide are only in barley, wheat and rye.  And some breeds of oats.   Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel.   It's not always gluten; the immune response is just going crazy.   https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/
    • knitty kitty
      Celiac pain relief

      By knitty kitty · Posted

      Hope you're feeling better.   I use a combination of Thiamine, Cobalamine, and Pyridoxine (Vitamins B 1, B12, and B6) for pain relief.  Together these vitamins together have pain killing effects (analgesic).  They are water soluble, so the body can easily excrete any excess.  They are safe to take.   Hope this helps.   Mechanisms of action of vitamin B1 (thiamine), B6 (pyridoxine), and B12 (cobalamin) in pain: a narrative review https://pubmed.ncbi.nlm.nih.gov/35156556/
    • trents
      Oats gluten free?

      By trents · Posted

      I did some research on what exactly is gluten . . . what defines it.  "The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily . . . " "The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and barley, rye, and some cultivars of oat" (emphasis mine) "The storage proteins in other grains, such as maize (zeins) and rice (rice protein), are sometimes called gluten, but they do not cause harmful effects in people with celiac disease." (emphasis mine) From: https://en.wikipedia.org/wiki/Gluten What I found most interesting is that some cultivars of oats contain gluten. Could this explain, in part at least, the controversy surrounding oats? I mean, depending on the source, it could indeed sometimes include gluten and cause a celiac reaction.
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