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

Need Advice For Intestinal Healing


Alicia

Recommended Posts

Alicia Rookie

I have been gluten free for a little over a year now but am still having a lot of pain after I eat.

I am also suffering from severe constipation and major bloating which is aweful for the self asteem.

I have been taking probiotics and digestive enzymes but they don't seem to be helping much.

Does anybody have any advice for me? How do I repair my intestinal lining and what should I be taking?

Also what helps calm down your intestines if you have been glutened by accident?

Ok obviously I need a lot of help!!!


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



Celiac.com Sponsor (A8-M):



mn farm gal Apprentice

I no you said you were gluten free alread, buy maybe it is other intorlerences like dairy, or soy or corn. Maybe you have to cut down to the basics like fruits, veggies, chicken and fish for a few week and then start to add things when you start feeling better. I know this has worked for others.

RiceGuy Collaborator

Many have found a magnesium supplement to be very helpful for the things you've mentioned. I'd recommend a powder or liquid form to ensure the most effective absorption. Many of the ones available on the market also contain calcium, which is another nutrient which is often deficient in Celiacs.

I hope you feel better soon.

Alicia Rookie

Thanks for the help I hate the elimination diet I've tried it before and then failed.

I know though that I need to stick with it it's just so hard with family gatherings and everything.

I'm going to stop complaining and give it another try though.

thanks for the suggestions!!!!!!!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,751
    • Most Online (within 30 mins)
      7,748

    Alison A
    Newest Member
    Alison A
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.     
    • trents
      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...