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

Reaction To Dairy


parrfunkel

Recommended Posts

parrfunkel Newbie

Wondering If those of you who react to dairy have simlar symptoms as you have to gluten or if the reaction is different.

I'm on a gluten and dairy free trial trying to solve some issues I've had - mainly reflux and bloating and also thyroiditis (likely hashimotos). I'm having a hard time sorting through reactions and what causes what.

Thanks


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



Celiac.com Sponsor (A8-M):



MsCurious Enthusiast

Wondering If those of you who react to dairy have simlar symptoms as you have to gluten or if the reaction is different.

I'm on a gluten and dairy free trial trying to solve some issues I've had - mainly reflux and bloating and also thyroiditis (likely hashimotos). I'm having a hard time sorting through reactions and what causes what.

Thanks

I'm still sorting through what's what, too... but here's how those two things affect me. Lactose intolerance and gluten intolerance BOTH make me feel the same ... bloating, gas, diarrhea, cramping... all that fun stuff. The difference for me is gluten seems to make me feel really tired, brain fog, sometimes joint pain if I really had a lot. Lactose intolerance doesn't do that to me... it just makes my tummy hurt and digestive issues. Hope this helps. :)

Kelly777 Newbie

Yes I have like symptoms when I have dairy. Is a matter of fact I thought that it was lactose intolerance I had when my Celiac became full blown. Four months later I am able to eat hard cheeses by taking Lactaid.

cassP Contributor

my general malaise and crampiness & painful gas is somewhat similar... but wheat & gluten cause more pain... and more bloating

too much milk usually gives me "D".. and gluten would always give me "C" OR a combination. years ago, when i was regularly eating gluten- i had those classic discolored and fatty, malabsorption BMs.

also- like said above- the gluten also gives me more neurological and mental issues.. more brain fog.. more grogginess..

gluten also made me itchy. and towards the end- it would also give me tachycardia & nausea.

this past week, ive had a little more cramping.. and gas.. and some of the old DH on my forearm is itching.. plus ive been oversleeping- so im crazy paranoid now- trying to figure out where the gluten snuck in???? (this does not happen with dairy).

cassP Contributor

Wondering If those of you who react to dairy have simlar symptoms as you have to gluten or if the reaction is different.

I'm on a gluten and dairy free trial trying to solve some issues I've had - mainly reflux and bloating and also thyroiditis (likely hashimotos). I'm having a hard time sorting through reactions and what causes what.

Thanks

ps- are you getting routine thyroid panels??? you need to make sure you stay on top of that so you dont suffer needlessly

GFinDC Veteran

I have digestive symptoms from dairy also. I used to not be able to sleep if I ate any dairy, it kept me mentally wired all night. I don't eat it tho.

You can try an elimination diet to learn what foods are problems for you. There are tons of threads on them.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,077
    • Most Online (within 30 mins)
      7,748

    Harish sood
    Newest Member
    Harish sood
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      69.9k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Your approach is spot-on—trusting reliable sources like Mayo Clinic and sticking to a gluten-free diet that works for you is the best way to navigate all the noise out there. The claim that rice and corn contain forms of gluten harmful to celiacs is indeed a misconception. While these grains do contain proteins that may technically be referred to as "glutens" in a broader scientific sense, they are structurally and functionally different from the gliadin found in wheat, which is the specific protein harmful to those with celiac disease. Scientific research overwhelmingly supports the safety of non-contaminated rice and corn for celiacs unless there’s a separate sensitivity or allergy involved. Some opinion pieces or alternative health sources may blur the lines by conflating these proteins, which can cause unnecessary worry. You're absolutely correct to focus on the distinction between scientifically validated information and anecdotal claims. It's also important to note that some people with celiac disease may develop sensitivities to other grains over time, but this is individual and not a universal rule. If you’re asymptomatic and thriving on a diet that includes certified gluten-free products with rice and corn, there’s no reason to change what’s clearly working for you. The internet is a breeding ground for well-meaning but misguided advice, and it’s easy to feel overwhelmed. Your instinct to validate claims through reliable research is exactly the right way to go. Keep enjoying your gluten-free meals, stick with trusted certifications, and don’t feel pressured to adopt restrictive diets that aren’t backed by science or tailored to your specific needs. Happy New Year to you too!
    • Scott Adams
      Healing and regaining energy after a celiac diagnosis can be a frustratingly slow process, but you're not alone in feeling this way! Everyone's healing journey is different, and factors like age, how long celiac was undiagnosed, and the extent of intestinal damage can all play a role. In general, villi can begin to heal within a few weeks to months after starting a strict gluten-free diet, but for some adults—especially those diagnosed later in life—it can take a year or more to see significant improvement. Studies suggest that older adults may heal more slowly, but it does happen with consistent gluten avoidance. Since you're already taking iron, vitamin D3, and a multivitamin, you're on the right track. Here are a few additional tips that might help: Be Patient with Your Body: It’s hard to wait, but healing takes time. Track your progress in small ways—maybe energy levels on a scale of 1-10 each week—to notice gradual improvements. Check for Other Deficiencies: Sometimes celiacs have trouble absorbing other nutrients, like B12, magnesium, or zinc, which can also affect energy levels. Your doctor may want to test for these. Consider Other Conditions: Fatigue can be linked to other issues like thyroid problems, adrenal fatigue, or even sleep disturbances, which can sometimes occur alongside celiac disease. It might be worth discussing this with your healthcare provider. Stay Active, but Pace Yourself: Gentle exercise, like walking or yoga, can help improve energy levels, but don’t push yourself too hard—listen to your body. Hydration and Balanced Meals: Make sure you're drinking enough water and eating a balanced gluten-free diet with plenty of whole foods. Sometimes highly processed gluten-free products can leave you feeling sluggish. Remember, healing isn’t just physical—it’s also mental. You’ve made a huge, positive change by going gluten-free, and your body is working hard to repair itself. It’s okay to feel impatient, but know that you're moving in the right direction. Hang in there—you’ll get there!
    • Lotte18
      Hi Scott, I thought I'd be like "most people" and could go back to having dairy once my villi had healed.  But after dealing with neurological problems that cropped up long after my gut had healed it turned out that this just wasn't true.  I have no idea if celiac influences pancreatic enzyme production or if it's the other way around--for some of us-- but there is a very real relationship that isn't being discussed with patients.  The article just reiterates information that can mislead you if your real problem is pancreatic not villi related.  
    • Scott Adams
    • trents
      Welcome to the forum, @Amyinwyoming! Answers to your question that you might receive may not be helpful to you as an individual since sensitivity levels vary significantly within the gluten sensitive/gluten intolerant/celiac community. The other complicating factor is that low levels of gluten in a product may not cause obvious symptoms but may still generate low level inflammation in the small bowel. When in doubt, it is best to pass on the product. I'm not a particularly sensitive celiac so I might allow myself to eat something at a guest's house that was made from a food product with the kind of disclaimer label you describe but I typically shy away from buying them or consuming them when I have a choice.
×
×
  • Create New...