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

L-Glutamine Supplement: Good Or Bad?


breavenewworld

Recommended Posts

breavenewworld Apprentice

i'm thinking about taking an amino acid called glutamine to help repair my intestines.

this is from the Great Plains Laboratory website:

In celiac disease, there is also an increase in the blood of antibodies to wheat. There is also a marked increase in antibodies called endomysial antibodies. The exact nature of the endomysial antigen has recently been identified as the tissue transglutaminase enzyme.

Researchers in Norway think that transglutaminase facilitates the physical linkage of the carboxamide group of an amino acid called glutamine in gluten to an epsilon-amino group of a lysine residue in transglutaminase in the intestinal tract. (The normal physiological function of transglutaminase is probably the repair of injured or inflamed tissue by cross-linking extracellular matrix proteins in the tissue, thus stabilizing the damaged tissue and protecting the surrounding tissue from further damage.)

Since gluten has an abundance of the amino acid glutamine, it is especially vulnerable to this reaction with transglutaminase. This abnormally linked molecule is then perceived as a foreign antigen by the immune system and antibodies to transglutaminase begin to be produced, inhibiting the normal function of transglutaminase in repairing damaged intestinal mucosa.

so my question is, would the amino acid L-glutamine help by giving the transglutaminase something to link with the lysine residue, or will it possibly cause an immune reaction (and further inflammation) because it is something found in gluten? i know that i have antibodies to transglutaminase present in my gut, so i don't know if i want to encourage its activity or not... or, should i wait and maybe those auto-immune antibodies will decrease with time away from gluten, then take L-glutamine later?

i would love to know what you think.

Thank you!!


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



Celiac.com Sponsor (A8-M):



txplowgirl Enthusiast

Hi There, Now, I don't know anything about helping with healing but I do know that if I take 2000 mgs of L-Glutamine with a glass of water it helps me tremendously with my gluten symptoms.

Vicky

butterfl8 Rookie

I second Vicky! I take L-glutamine after a glutening and it helps. I also took it right after my diagnosis upon recommendation of the nutritionist I saw. She said that hospitals even use it to help intestinal healing. She recommended 2000 mg, 3x per day. Enjoy!

-Daisy

breavenewworld Apprentice

thank you girls :) i'll add it to my list of supplements to introduce - trying to do everything one at a time and see if i react...

but it sounds like it may work quite well!

:)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,795
    • Most Online (within 30 mins)
      7,748

    Kiwi86
    Newest Member
    Kiwi86
    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

    • Manaan2
      Hi Trents-Thanks for reading and sharing insight.  We need all the help we can get and it's super appreciated.  She is currently dairy, soy and oat free and those have mostly been completely excluded from her diet since the diagnosis (we tried going back on dairy and oats at different times for a bit, didn't see a significant difference but have now cut out again just to be extra safe since her issues are so persistent.  We did cut eggs out for about 3 months and didn't notice significant difference there, either.  The only one we haven't specifically cut out completely for any portion of time is corn, however, we've kept it minimal in all of our diets for a long time.  She definitely goes 3-4 weeks without any corn products at times and still has issues, but I'm guessing that's not long enough to confirm that it isn't causing issues.   We could definitely try to go longer just to double check.  Thanks again!   
    • Jordan23
      Ok so know one knows about cross reactions from yeast,corn, potatoes, eggs, quinoa ,chocolate, milk, soy, and a few more I forgot.  There all gluten free but share a similar structure to gluten proteins. I use to be able to eat potatoes but now all of a sudden I was stumped and couldn't figure it out when I got shortness of breath like I was suffocating.  Then figured it out it was the potatoes.  They don't really taste good anyways. Get the white yams and cherry red 🍠 yams as a sub they taste way better. It's a cross reaction! Google foods that cross react with celiacs.  Not all of them you will cross react too. My reactions now unfortunately manifest in my chest and closes everything up . Life sucks then we die. Stay hopeful and look and see different companies that work for you . Lentils from kroger work for me raw in the bag and says nothing about gluten free but it works for me just rinse wellllll.....don't get discouraged and stay hopeful and don't pee off god
    • K6315
      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
×
×
  • Create New...