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Help -- Newly Diagnosed

Jim2616

By Jim2616
in Coping with Celiac Disease

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Jim2616 Newbie
Jim2616
Posted

I an 54 and was diagnosed with celiac disease about one month ago after years and years and years of stomach problems. My question is how long until you guys started feeling 'normal' ..... whatever that is?!?!? The diet is helping and I think I've been very very careful. But, I still have bad days although more good days than bad days. I keep telling myself that this is a long healing process and the good days will happen more and more often. Thanks for your thoughts and help. Jim

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Lisa Mentor
Lisa
Posted

Hi Jim and Welcome!!

Healing time can vary depending on the extent of damage, length of time undiagnosed and diligence to the diet. We all are different.

I have found that I reacted to every food, gluten free or not, until some healing was allowed to take place. Your response to the diet can take several days, several weeks or even several months. It CAN take up to a couple of years for a complete recovery.

As you know, the diet can be tricky and the learning curve is steep. If you need help dealing with this new lifestyle, please feel free to ask. This is a great site. Take a walk around.

Soon, this will become second nature.

ShayFL Enthusiast
ShayFL
Posted

In a month's time on the diet, your experience sounds similar to many on here. You are on the right track. Stay the course and over time hopefully you will not even remember what those "bad days" were like. :)

ang1e0251 Contributor
ang1e0251
Posted

Welcome, Jim. I am 50 years old and can relate. I'm coming into my first year anniversery gluten-free. I found dramatic improvements very quickly on the gluten-free diet. Some symptoms tooks weeks/months to clear up, though. It will keep getting better and better. I noticed my bad days were my own fault, being too lazy to read a label, assuming that food is ok because the brand I use at home is. When you feel bad, look back at your food & try to locate the culprit. A food/symptom diary is helpful for awhile.

Green Eyes Rookie
Green Eyes
Posted

Hello Jim and welcome to the gluten free world.

I have found the best defense is a good offense. Take time to read as much as you can. There is good information on this site as well as good food ideas.

My issues in the beginning were making sure all my medication and vitamins were gluten free.

Jennifer

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    • trents
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      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
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    • Scott Adams
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      By Scott Adams · Posted

      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      Oats gluten free?

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      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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