Post # 1
I went gluten free close to a month ago after finding out I have alopecia areata, and also just being sick and tired of being sick and tired. I am always prone to getting sick, tired a lot, brain fog… and have dealt with several other symptoms for years. I read that a gf diet can be helpful for many autoimmune issues. My bloodwork came back normal for thyroid function, vitamin levels, etc.
So far the diet has gone relatively well, I am learning and trying new recipes. I definitely consume more veggies and fruits than ever before. But… I do not feel significantly better, however, and am wondering what other’s experience with going gluten free has been? Or if it takes a lot more time?
The pros for far:
hair growth in a spot where I lost my hair.
less stomach discomfort after a large meal.
less stomach bloat – some loss of belly fat.
more “regular” (TMI sorry)
sleeping a little worse than usual (could be unrelated)
experience some random nausea at times
still very tired
still experiencing migraines (in fact, almond flour cookies seemed to trigger one).
My sister is intolerant of gluten and dealt with a lot of random symptoms until she cut it out… and I do suspect gluten may have caused some of my symptoms, but I have not been tested for celiac or anything. If I am gluten sensitive, how long should I stick this diet out in hopes of seeing significant positive change?
Post # 2
summerrose5 : you could also be allergic to other ingredients and not only gluten. Maybe you should do an extensive tests to find out what else you should cut of your diet. A friend of mine is allergic to gluten but recently find out she is also allergic to soy as well. Another friend had the same symptoms than you and all along she was gluten sensitive but allergic to refined sugar.
You can also eliminate an ingredient for two weeks and see if that symptom disappear. You will have to take note what ingredients you are eating and what time and when you are starting to have the symptoms. After the two weeks, reintroduce the ingredient and see if the symptoms have returned. But you can’t eliminate several ingredients at the same time. Just make note of all the ingredients that you are eating especially store bought products have several.
Post # 3
Gluten-free isn’t a cure-all. The only way to really find out about senstivities is a controlled elimination diet (one where you go to a baseline of safe foods and slowly add more foods back in). Gluten-free helps my IBS and migraines (they aren’t an immediate trigger for them, like some foods) but if I ingest enough gluten over a period of time it is like a slow burn where I get numerous migraines and headaches over a time span. Gluten free helps me have 1 or 2 headaches and/or migraines a month vs. 5 or 6 a WEEK. However, an elimination diet also helped me figure out which foods were more instant triggers and that lactose and legumes caused IBS symptoms. It is entirely possible you aren’t sensitive to gluten at all and by virtue of replacing those foods with healthy options you are experiencing some positive effects while still consuming foods that trigger you. Or it is possible that gluten isn’t your only sensitivity.
One thing about the elimination diet is there are different approaches depending on what you are looking for and it should be done with medical supervision. We were testing for gluten sensitivity for migraines and using the celiac elimination diet (even though we are pretty sure I am not celiac) and yet safe foods were making me sick in other ways and it turns out the peas that were “safe” aren’t so much if you also have IBS, which is how we arrived at that conclusion. Once I went on a diet for IBS (which happens to exclude gluten), both my migraines and stomach issues mostly resolved.
An elimination diet where you cut nearly everything and add back in slowly vs. Where you just cut one thing is going to tell you more because you may be sensitive to other things. But it is a long, not fun process that took close to six months with the first month eating only a bare minimum of the same foods.
Post # 4
summerrose5 : annabananabee : THIS. it’s not a cure-all. i’m de-facto Girlfriend most of time because Darling Husband is celiac, so we keep our home Girlfriend, and often share food when we go out, so it’s very rare that i eat gluten. i don’t have any health concerns, but i do feel bloated when i eventually eat it. but it’s not going to solve all your issues – and really, any improvement seems worth it? you might want to try a Whole 30 – it largely eliminates all FODMOPS, and then has you slowly re-introduce them one at a time into your diet to figure out your sensitivities. might be worth a shot (I do a whole 30 eveyr january just as a good “getting back to healthy” regime)
Post # 5
If almond flour isn’t agreeing with you, I would use coconut flour as an alternative. I used to watch a couple on YouTube with a channel called keto connection. They aren’t strict keto and they are pretty funny. One of them is allergic to almonds to, do they use mostly coconut flour. I don’t do gluten either, and I have no regrets for giving it up 2 years ago.
Post # 6
- Wedding: April 29th, 2016
summerrose5 : It sounds like you may need professional help to determine whether or not gluten is really the problem for you or not. My husband has a gluten intolerance, so he can eat it, but he doesn’t feel his best when he does. I make a lot of rice, baked sweet potatoes, and either gluten free pasta by Barilla or veggie noodles. I’ve found it fairly easy to find good gluten free substitutes for him, but it helps that he’s not too picky. Are you changing anything else aside from your diet? Like new exercise or anything else? that could also change how you’re feeling.
Post # 7
It can take some time for your body to balance out. I went gluten free 7 years ago and it wasn’t an immediate thing, it took a few months before my body regulated. As the years went on, I’ve discovered more and more food issues. My Fiance has IBS and has a lot of things he can’t eat either and the only way he could figure them out was doing a full eliminiation diet, or the low FODMAP diet, and then slowly adding things back in until he found his triggers.
He is intolerant of gluten, garlic, onions, dairy, apples, honey, and high fructose corn syrup.
I am intolerant of gluten, dairy, and soy.
I didn’t have much luck going to a doctor about my food issues, I just had to figure them out on my own. I’d highly recommend trying the low FODMAP diet though, there are a ton of recipes and grocery lists on Pinterest to help you.
Post # 8
I’ve been Girlfriend since 2009. It didn’t magically fix my digestive symptoms, but I do feel better overall. I would mention, try to stay away from refined Girlfriend products like bread, pasta and cookies. If you cut out wheat and just substitute other (sometimes even more) processed goods, you’re probably doing more harm than good. I recently cut out all processed grain products and am feeling much more energetic. Stick to whole foods like brown rice, buckwheat, quinoi, etc. I’m a big sweet tooth and now have things like fresh or dried fruit and almond butter instead of the cookies and bread products I used to live on. Like others have said, dairy is also a trigger for me so I avoid it. It’s very common with people to have issues with both gluten and dairy.
Post # 9
I highly recommend getting tested for Celiac disease before you’ve been on a gluten-free diet for a significant amount of time. I ate a gluten-free diet for years before persuing professional testing, and although I was eventually diagnosed with Celiac, the process was more difficult than it would have been if I had done the testing before going gluten-free. You may consider starting with a stool test from Enterolab. It isn’t invasive, and is actually done at home. You can even order a test kit yourself and then mail it in. It’s one of the tests my gastroenterologist had me do last year.
Post # 10
I have celiac disease and have been gluten free since long before it was trendy. As PPs have mentioned, gluten is not the root of all evil. It’s just a protein. Lots of people “go gluten free” and feel better simply because they’ve stopped eating as much refined, processed foods.
Truly gluten free means: using a different toaster and utensils to prevent cross-contamination. Not letting gluten foods touch yours. Asking a restaurant before you get there what kind of kitchen set up they have to prevent cross-contamination.
Are you willing to do all that? It’s a giant pain in the you-know-what. Absent a diagnosis of celiac disease, I’d just try to generally eat healthier without focusing specifically on gluten. Best of luck to you; I hope your health starts to improve.