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

Leaky Gut


hannahsue01

Recommended Posts

hannahsue01 Enthusiast

My step-mother brought me an article about this and it fit all to well. I think this my be part of my remaining issues. My research says it is realated to celiac. Does anyone have any adive about how to do with this? Thanks.


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



Celiac.com Sponsor (A8-M):



tom Contributor

Yes.

1) Find a good Naturopath. (N.D.)

2) Look into Candida overgrowth also. It's soooo very common in recovering celiacs who have leaky-gut.

The diet is daunting to say the least, but for me it became a breeze after day1 because I felt good for the 1st time in years!!!

I don't think the leaky-gut / increased intestinal permeability can heal until the digestive "battleground" calms down. I mean eliminating the foods that make the rumbles, bloat, pain etc.

Part of the problem is that leaky-gut can actually create 'allergies/intolerances'.

When particles larger than the system intended start getting into the bloodstream because of the increased spaces betw cells in the intestinal walls, one type that can now get thru is partially digested food.

These particles don't belong in the bloodstream and are unfamiliar to the immune system there.

They don't pass the friend-or-foe test & anti-bodies are made.

Foods that were once fine suddenly are a problem. It's very common and very well-known.

In time, those foods should mostly be fine again - but not w/out their absence for a pretty good amount of time. Not much data that I've seen on this.

I've dealt w/ both leaky_gut and candida.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,943
    • Most Online (within 30 mins)
      7,748

    Jenn-nay
    Newest Member
    Jenn-nay
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.8k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I believe I've seen them at Costco still in the shells (in the frozen seafood area), which might be a safe way to go.
    • Scott Adams
      A dedicated rack is a great idea if everyone in the house understands and supports the idea, and just to clarify, I didn't recommend just wiping the rack down, but washing it well in soap and hot water.
    • S V
      Thanks, I appreciate you getting back to me.  Sometimes the retailers don't have content info on products they sell and they have rewrapped them with no ingredients list. Guess I'll stick to prepackaged medalions with all the info. 
    • ShariW
      I find that I sometimes have symptoms due to cross-contact with foods that *might* be contaminated in the processing. 100% gluten-free certification is something I look for in every processed food I consume. 
    • ShariW
      I would not be comfortable with just wiping down the rack after a gluten-containing food was cooked on it. When I cook pizza in the oven, my gluten-free pizza goes on the top rack - nothing else is ever placed directly on that top rack, gluten or not. Contact with minute traces of gluten cause me symptoms within a few hours. If I heat a gluten-free roll in my toaster oven, I place it on a small bit of foil so that it does not directly contact the rack that *might* have traces of gluten on it. 
×
×
  • Create New...