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Four Years To Recover?


GlutenFreePi

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GlutenFreePi Newbie

Hello Everyone. I've had Celiac for 4 years now. I posted here a few times before, but I lost my password and couldn't get the retrieval form to work, so today I opened up a new account. :lol:

It has taken years to build up my energy and endurance. I am finally strong enough to work 20 hours a week and take more than one college course at a time. Before 2009 I was physically overwhelmed by any amount of walking or light-moderate exercise. Sometimes I have trouble getting people to believe me about my physical weakness since I don't look sick anymore!

At diagnosis, I was bed-ridden from the damage to my intestine. I was only in my early 20's and felt like I had a 65 year old body. I could hardly eat food period. For the first 2 years I could only eat chicken, fish, corn pasta, and yams. Occasionally I had gluten-free cake or muffins. I couldn't have anything dense like vegetables and had trouble drinking liquids, especially water because it irritated the lining of the stomach and intestine. By the 3rd year I was able to eat non-acidic fruits like cherries and blueberries, and limited cooked vegetables. During year 3 I was also able to tolerate a few gluten free sauces and vegetable stir-fry's. During year 4 I've been able to add apples including the skin and white rice first, then finally built up to brown rice without getting too much irritation. I still can't eat white potatoes, acidic fruits or raw vegetables. I can almost tolerate water on an empty stomach, as long as it's not a really big cup. I haven't eaten in a restaurant since before I was diagnosed.

Has anyone else had a similar experience with such a slow recovery? I was sick for years before I was diagnosed and that means lots of damage.


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GFtraingirl Newbie

Glutenfreepi,

I think the recovery time after a Celiac diagnoses is very individual. It has taken me almost three years to feel I am finally recovered, and I am finally 100 % gluten free. My symptoms were never as severe as yours were, yet I felt I wanted to die after eating because of the cramping, diarrhea, and the depression I had all the time. I don't know how many fun times with family and friends I lost because I did not feel good.

If it takes you four or five years to feel good again, that may just be how long it takes your body to recover. If you are concerned about it to the point of needing medical advise, find a good doctor who can guide you and maybe give you more tests to make sure nothing else is wrong, too. If you already have that good doctor, go to him or her with you concerns.

Read, find information on this web site and others, and try to weed out the wrong information that unfortunately still is out there.

Good luck! Hang in there! You are on the right track!

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  • Recent Activity

    1. - trents replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
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      Hidden Gluten in distilled vinegar

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      Hidden Gluten in distilled vinegar

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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