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

What If Going Gluten Free Isn't Enough?


emilyjean

Recommended Posts

emilyjean Rookie

I can finally come on here and say my stomach/gut is doing really well! My stomach was sick for so long that I thought I'd never feel well again. I had to do a strict elimination diet to find out what my other food triggers were. I discovered that I can't tolerate soy, dairy, and nuts in addition to the gluten. Once I eliminated those foods in addition to the gluten I started to see improvement. It still took a year, though, before I could see real progress!


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



Celiac.com Sponsor (A8-M):



DinaB Apprentice
I can finally come on here and say my stomach/gut is doing really well! My stomach was sick for so long that I thought I'd never feel well again. I had to do a strict elimination diet to find out what my other food triggers were. I discovered that I can't tolerate soy, dairy, and nuts in addition to the gluten. Once I eliminated those foods in addition to the gluten I started to see improvement. It still took a year, though, before I could see real progress!

Hi Emily,

It's crazy how a lot of us have egg/nut/soy among other things. I really think if we experiement enough and really keep track of what we are putting in our bodies, we can overcome the intolerances....I HOPE :)

AliB Enthusiast

I too have intolerances to gluten and dairy. Back at the beginning I couldn't cope with eggs and most fruits except, funnily enough, blueberries and banana (better tolerated when eaten with yogurt)! Although I don't cope with commercial yogurt, I do cope with my own home-made long-fermented probiotic SCD legal yogurt and some fermented curd (cottage) cheese.

I have now been following the SCD for about 4 months - not always as rigidly as I wish, but can now cope with some other foods, like eggs, a little hard cheese, grapes, and occasionally raspberries and strawberries as long as they are not too acid. I can now enjoy sliced apple (depending on the type) with peanut butter, too. I do sometimes have nuts but I do wonder about mold on the shelled ones and whether they might be problematic. The SCD uses almond flour and I seem to have been ok with that generally.

It is good to see that after a year you are finally seeing the result of your labors! I am hoping to see the same from following the SCD. Although my health still fluctuates somewhat, I am definitely a lot better than I was 6 months ago.

Did you have problems with fatigue and low energy? If so, when did you start to experience an improvement in your energy levels?

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,101
    • Most Online (within 30 mins)
      7,748

    Danielle Krucker
    Newest Member
    Danielle Krucker
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      69.9k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
    • CatS
      I understand your frustration about socializing while having celiac disease. I also have allergies to nuts, dairy, all forms of gluten including oats, strawberries and MSG. I get anxiety while grocery shopping and really take my time to read all labels. I always carry a magnifying glass with me wherever I go to read labels. Many products are labelled Gluten Free but contain Oats, and apparently this is becoming more common. I almost bought some gluten free flour but read that it contained oats. A certain percentage of Celiacs have this complication. I can’t help feeling offended and excluded when others act like I am being “high maintenance”. I am becoming better at being an advocate for myself.  I have had diverticulitis 3 times and each time hospitalized-once, the attending nurse didn’t know what celiac means-she had to research...  If others around me make comments I try to enlighten them, those who don’t get it are not my friends anymore. Be very careful about cross-contamination. I was sick recently for 10 days after a meal was contaminated while I was on holiday. If servers say they have gluten free buns or bread, ask if they use a toaster specifically reserved for gluten-free, or don’t chance it. On a positive note, I didn’t find out I had Celiac Disease until I was 60. Eating a gluten free diet means no more terrible headaches, hives, rashes, intestinal bloating and irregularity, Gastro Intestinal Reflux….when I follow a strict diet and mostly always eat at home, I feel great! I also weeded out “friends” who weren’t worth being around.
    • Kwinkle
      Thank you, Trents- are there any safe alternatives?
    • Scott Adams
      I agree with @trents, it's not typical for gluten exposure to cause symptoms as delayed as a week or two after ingestion. In most cases, reactions to gluten occur within hours to a few days, depending on individual sensitivity and how much gluten was consumed. The delayed symptoms you describe—stomach cramping in the mornings and flaky stool—might suggest that something else is contributing to your discomfort. Cross-contamination is a common challenge, especially when dining out, and it's great that you're doing your best to stay gluten-free. However, the inconsistency of your symptoms and the long delay between exposure and reaction could warrant further investigation. It's possible that another gastrointestinal condition, such as IBS, a food intolerance, or a reaction to something else in your diet, might be contributing to your symptoms. You might consider keeping a detailed food and symptom diary to identify potential patterns or triggers. Additionally, consulting your gastroenterologist could provide clarity. They may suggest testing to rule out other issues, such as small intestinal bacterial overgrowth (SIBO), microscopic colitis, or other sensitivities. If you suspect cross-contamination is a significant issue, you could also ask for follow-up bloodwork (e.g., tTG-IgA) to check if your antibodies are elevated, which might indicate ongoing gluten exposure.
    • Scott Adams
      Good to know, here is their website: https://polly-o.com/
×
×
  • Create New...