WheatChef

Acid reflux is most often times an issue of too little stomach acid. Excessive carbohydrate consumption inhibits the development of sufficient stomach acid. Most people when they switch to a gluten free diet, do so by replacing all of the gluteny things that they used to eat with the specialty "gluten-free" bakery/pasta items which are almost all pure sugar. This causes terrible things to your digestive system. Alternatively really anything high in carbs can cause this, like fruits or even an abundance of nuts.

Basically:

Have problems with your intestine? Quit wheat (preferably all grains imo).

Have problems with acid reflux or heart disease? Quit Carbs.

Many mineral and vitamin pills are semi-worthless. What type of diet do you eat?

Oh hey look, they're still using the TTG test as the main one... I remember a time when I used to think the Mayo Clinic knew what the hell they were doing. They're no better off than the IOM, a great place to get your information if you don't care about any studies that have taken place in the last decade or so.

Going full ketogenic diet does wonders for keeping candida at bay. When you're dealing with something that requires glucose to live (like candida) switching your body over to running off of just ketones will drastically cut down on the amount of candida allowed to grow in your system. The main way to get to this state is a diet 65+% of calories from fat and under 50g of carbs a day (preferentially under 30g). Getting the carbs down that low can be somewhat difficult for a lot of people who are used to eating in the normal sugar junkie mode but really once you cut out all fruit (ALL), all grains, all legumes and most starchy vegetables then you're inevitably down near the target limit.

The only problem with swapping over to the ketogenic diet is it causes MAJOR die off symptoms when you stop providing such an abundance of glucose to the candida so the first month will be a little touchy.

Sweet potatoes are technically only about 15% fructose, sucrose is half fructose but most of the sugar in it is starch (all glucose).

No, the regrowth of the villi will not cause pain. Since you are experiencing pain 4 months into the diet that means you're either eating things with gluten in them (cross contamination is really common in the beginning), or you're picking up an infection which is another not so uncommon thing seeing as how your internal bacteria were out of whack even before you started opening up more "real estate" through the healing process. Try taking probiotics.

As far as the belly goes, gluten isn't the only thing that causes the buddha belly. Most of the times it's a "carb belly" instead of just a gluten belly.

It certainly does sound like your allergist could be right in assuming that it's a bacterial or yeast infection. Yeast infections are an unfortunately common side effect of untreated celiac disease that can last well past when the gluten has long been removed. If it is a yeast infection the unfortunate thing is that once it gets set in your system it's pretty hard to get it out without 1 or two measures. The first of which and way that many people take is to take fungicides which your dermatologist can easily prescribe. These do carry the possibility of some side effects but they are normally very effective. Alternatively yeast needs high glucose levels to survive so if you're willing to you could simply move your daughter onto a ketogenic diet. The first 2-4 weeks are normally a bit rough (for either treatment) as if the yeast is systemic you have a bunch of toxins being released into your cells by the dieing yeasts.

I went the ketogenic route myself (paleodiet) and almost a month into it, experienced a massive die off on a few parts of my body where the yeast infections finally kicked the bucket. Drink lots of water.

Decent probiotics do a good job of actually decreasing the permeability of your intestinal lining. This is why probiotics are imperative for celiacs to take, wheat increases the permeability letting through all sorts of nasty stuff (like even more gluten) but these probiotics can help cut down somewhat on that. It's also been shown before that celiacs on average have absolute piss-poor gut bacteria populations compared to someone who's not affected by gluten. Since those little bacteria are an integral part of how your body absorbs nutrients they should be considered one of the most important "vitamins" you take.

The location of these patches could have some effect on exactly what it may be a clue of. It's late though and not coming to the front of my mind but these patches especially around the neck area are highly indicative of some metabolic disorder.

It's pretty tough to tell in the beginning, because you're going through a period of getting your diet in check it would be great to get everything out of the way as soon as you can. Dairy intolerance (casein) is not an uncommon thing and additionally lactose intolerance is often a side effect of a gluten intolerance until you get a little ways into the healing process. If you're supplementing with probiotics during the healing process then you shouldn't worry too much about some dairy consumption slowing down your healing process but once you get start getting the hang of the gluten-free thing you might want to go ahead and challenge dairy by quitting it for a month (like many people do to find out their intolerance with gluten) and then go for high consumption for a short period to see if you have any symptoms disappear/reappear as a result of this pattern.

Best of luck, dairy's a great source of some awesome nutrients assuming you avoid that skim/low-fat stuff like the plague and stick with the natural full fat stuff.

That explains it! In the last 2-3 weeks, I've increased my carb and protein intake in an effort to gain back a few pounds (lost 25 initially with the diet change and then another rather unhealthy 20 followed) and to aid my post-op recovery (I had a knee arthroscopy last week. Walking with an immobilizer is a great full-body workout, FYI). My acid reflux had finally improved, but has worsened again in the last few weeks and has not relented even with Prilosec. I assumed it was just holiday stress, unavoidable minor CC at home and the after-effects of the surgery, but it hit me with a vengeance tonight (a couple swigs of Pepto have yet to kick in) and I was starting to wonder if I had missed something.

Since Sunday afternoon I have eaten one whole loaf of Ener-G's white rice bread and a whole package of rice cakes.

Obviously, it's about time I re-evaluate this plan.

Carbohydrates do quite a few bad things to your digestion including screwing with your stomach acid production which causes some big problems when you're eating anything that requires lots of stomach acids like say... anything besides carbohydrates. You could always try drinking some high quality heavy cream if you're looking at upping your calorie count some (assuming you tolerate dairy). I like to flavor it with some crushed herbs like stevia or tarragon or sometimes mix in a little fenugreek.

Lets see on hand I normally have (and use):

-Lard (pork)

-Tallow (beef)

-Duck Fat

-Regular Coconut Oil

-Virgin Coconut Oil

-Refined Palm Oil

-Virgin Red Palm Oil

-Butter

-Ghee

-Olive oil

The red palm oil I just got for the first time last week, I'm not quite sure what to make of the flavor or consistency yet but for some odd reason I can't stop eating it. I've almost gone through a quart of it since wednesday!

I challenged dairy a while ago and am fairly certain that I experience issues with it so I drink heavy cream like most people drink milk.

As far as recipes go I just finished dehydrating a batch of beef jerky.

-1 large flank steak (grass fed)

-1 lime

-2 Tbsp fish sauce

-2 tsp crushed and minced lemongrass

-salt and pepper to taste, cayenne pepper to desired heat

I took the flank steak and sliced it across the grain on a bias so I ended up with wide thin slices. I zested off about 1/3 of the lime and then squeezed out all of it's juices, mixed in the fish sauce and the remaining ingredients. I let the cut flank pieces marinate in the mixture, turning every so often for about 2 hours then lightly drained and put it in a dehydrator for the whole day.

For most people all that's required to have a reaction is for enough of gluten to touch your mucus membranes. These membranes line the digestive tract as well as your respiratory tract. ie: Congratulations! You now have perfect incentive to find a job that will net you a pay raise, or one that's less of a commute, better hours, better benefits, etc.

I'm still doing the ketogenic paleo diet of no grains/legumes and almost no fruits/nuts (and heavy amounts of yummy saturated fats). It seems like each week I just keep getting better as my health improves and my mental state gets cheerier. I'd say my cognition improved about the same measure going keto-paleo from gluten-free as it did going from heavy amounts of gluten to gluten-free. My skin has also improved a similarly comparable measure as well as my energy levels. It's going so well that I've taken to calling the gluten-free diet just "paleo-lite", considering how much of an extra improvement it is to just go all the way and remove all of those grains and other starchy toxins from the diet.

Excessive carbohydrate consumption can also easily cause heartburn, no gluten required.

All grains certainly do not have gluten. Corn "gluten" rice "gluten" and all of those other "gluten"s from non barley/wheat/rye sources are nothing mimics of the sticky qualities of real gluten. It's basically a simplified labeling thing. That being said, grains contain many other toxic-to-mammals components and I personally don't think any are really safe for regular human consumption. Hell I don't even like buying meat from animals that have been fed grains, it screws up their flavor and has been shown to severely alter it's nutritional value.

This is a severely common thing in the celiac community. It's a result of two common factors. The first is that as a celiac you're at a huge risk of having an unbalanced gut microbe population. Without a healthy balance of the right kinds of gut bacteria it's easy for other things to take hold in there. The second factor is that many gluten-free people end up overindulging on carbs during the transition process. Many of those gluten-free specialty products are almost pure sugar and fungi live off of the sugar you ingest and the sugar in your blood. Consistently high amounts of fungal food leads to high infections of fungi.

I kept having on and off problems with fungal infections until I went ketogenic-paleo and soon after starting that had some pretty big die off symptoms. Take this time to get plenty of rest, do plenty of stretches and drink A LOT of water. This release of toxins is really taxing only our body so the more things you can do to help your body flush out the excess the better. I know my ears were somewhat bad along with a few other areas with traditionally low circulation, manually moving/bending/rubbing them really helped clear things up.

The Raw Food Diet is a scam (as nicely put as possible). Many nutrients actually increase in bioavailability during cooking and those "magical" enzymes are either destroyed almost entirely by your stomach or completely useless to a non-plant. That being said, variety is the spice of life and I personally eat about 10-20% of my meats and fish in raw format (extra vitamin C).

I have a few friends who I know will do things like cut items on a washed plate instead of their cutting board when making food that I'll eat because they know their cutting board may be contaminated. If I know it's one of these people who really go out of their way to make sure I don't get poisoned and even give me a full break down of everything they used and how they prepared it then I'll eat it. I actually trust these friends more than I would any gluten-free person whom I wasn't so familiar with as there are a whole bunch of gluten-free people who get the cross contamination thing flat out incorrectly.

As far as restaurants go, I've had a much better safety record with the major gluten-free option chains such as PF Changs or the Outback family of restaurants than I have with smaller specialty restaurants that have gluten-free options. Thinking about going to one of Portland's all gluten-free casein-free restaurants this wednesday actually

I second the paleo diet recommendation, carbohydrates are much more common culprits of acid reflux than gluten.

Benzodiazapenes are pretty fun drugs but they're not too good for you, are severely habit forming and very sedating. SSRI's are some of the worst things you can do to your brain and I still hold a grudge against every doctor of mine who prescribed me yet another one of those terrible things. Gluten-free doesn't automatically equal a healthy diet. Get yourself tested for nutritional deficiencies, many of which can take a very long time to correct without specific intervention. Additionally if you're having anxiety problems the #1 best thing you can do is to cut carbs asap.

If you suspect that you may have a gluten intolerance, you get tested and the results come back positive then you need to go on a gluten-free diet. If you suspect that you may have a gluten intolerance, you get tested and the results come back negative then you need to try a gluten-free diet to see if it has an effect.

It's more a personal decision really, the best test available is whether or not you respond to a gluten-free diet. The tests are more so that your doctors can feel important.

Celiac disease in general puts you at a greater risk for bacterial imbalances in your intestine. This imbalance is pretty much one of the hallmarks of people with a gluten intolerance. Such imbalances can cause all sorts of additional digestive issues as well as increased risk to infections that will continue until specifically treated and addressed.

Vit-C helps absorption of non-heme based iron only. It has no effects on your absorption of heme based iron, but isn't the worst thing to supplement with anyways.

It's a mucus membrane reaction specifically. Your entire digestive system is lined with a mucus membrane, however so is your respiratory track. There have been plenty of people coming to these forums complaining of problems due to working in bakeries, etc. where they are exposed to gluten in the air, even other cases of people having problems in the exact same situation as you. Unfortunately the only real "fix" for these issues are to either hermetically seal up your house and not leave it for the whole period of harvest time or to move.