Gluten free?

I saw visible improvement in my symptoms in just a few days after going gluten-free. Bleeding stopped.

imagardener2 said...
I saw visible improvement in my symptoms in just a few days after going gluten-free. Bleeding stopped.

but how is that possible? 3 days of gluten free says your sign and the bleeding stopped.

I've been close to a year. In fact, I was on a liquid diet for more than a 1 month.

3 days is almost predinsone level of effect.

Stereo- for sure. I never get past scd intro ;/ I always lose my mind on it. I was thinking to just limit bad foods or maybe do something similar but eat yams/sweet potatoes because they don't seem to be a problem for me. It's either that or ill keep ending up in the same cycle :(

"Soystud, what meds were you on? how did you know it was going gluten free that helped you and not the meds?"

hey mad -

pred i think twice, first when i was dx'd and again in jan 2011, asacol and mesalamine enemas off and on since dx'd - i NEVER wanted to be on drugs - i was a tough guy, didn't want or need no sissy butt disease, so i kept telling myself i didn't need drugs long term - i was a bit of a dumb-ass - or at the very least, an inexperienced dumbass with uc -

i had a food allergy test done by my nd before my official dx - it showed a pretty significant gluten intolerance, but before i had time to to see if going gluten-free would help, i got smacked hard - my body was just too far into the danger zone - so i wound up going to er, avoiding a hospital stay by saying NO, and then seeing a gi who gave me the usual course - butt-cam,dx,and drugs -

i still avoided gluten mostly, but never stopped rice or corn - blah, blah, blah ......... tooks drugs, quit drugs, etc. ate bread, got sicker, quit bread, got a little better,  and finally this summer i was tired of having this stupid crap putting too many limitations on my life, so i said "evil, nasty, effing grains, step off ! i was still doing the asacol, but started to taper as things improved - it only took a week or two to notice a change - maybe sooner, i don't know - over time i kind of lost interest in being addicted to scrutinizing everything -

today, no drugs, still not great yet, but really good - i go a few times when i get up, and then good for the rest of the day - no blood, pretty decent poops, depending on what i've eaten , and getting my life back -

i'm not a smart guy, but i do realize and accept that this could last for years or it could be days - i haven't got a clue - there are things i can control, but the rest is out of my hands -

like i've said before, i sincerely wish everyone could do what i did and feel as good as i do - but i know unfortunately that's not reality - but having said that, i do think there are vey few on this forum that wouldn't benefit by going grainless -

 

When I started the SCD diet, I had eliminated grains completely, but not potatoes, my symptoms were still there. When I got rid of potatoes, my symptoms had adjusted and were in control! This was last year. I think all grains, potatoes and sugar cause me the most problems. While dairy, if consumed too much causes alot of gas and weird stomach activity.

Keep in mind that depending on whether you are really gluten sensitive or not, consuming even small amounts of gluten, can start up that whole auto-immune process again. <-- This being said for those with celiac. Although those with celiac normally can't even have food thats prepared on the same counter top as glutenous foods!

I wish I could say going GF has helped tremendously, but at the same time, I'm still dealing with minor joint pain, rectal bleeding/hemorrhoids and stomach aches. :( It depends on the person I guess.

I read somewhere that gluten stays in the body for 30 days after it's consumed....so, in theory it would take at least 30 days to rid all gluten out of the digestive system. I do not know if that is true or not. However, I guess it's hidden in some processed food, so do you really know when you have stopped completely consuming it?

My GI, who is a tenured professor at a medical school here, tends to think the gluten-free craze is nonsense for most people. However, he did tell me to try it if I was interested in seeing if it made a difference. He told me to jump on the "quinoa bandwagon". He said currently Peru's economy is greatly benefiting from our gluten-free obsession since they are the only (or one of the only) exporter of quinoa.

I have tried gluten-free a few times, but I am not sure if it makes a difference or not. I just want to be drug-free, darn it!!!!!!

hey mad - ya, i think i've heard that 30 day thing before - but for me, it takes about 30 days after i've eaten the evil stuff for symptoms to show up - kinda why it's taken me so long to figure out the problem -

good point cs - keep at it -

Madpotter said...
I read somewhere that gluten stays in the body for 30 days after it's consumed....so, in theory it would take at least 30 days to rid all gluten out of the digestive system. I do not know if that is true or not. However, I guess it's hidden in some processed food, so do you really know when you have stopped completely consuming it?

My GI, who is a tenured professor at a medical school here, tends to think the gluten-free craze is nonsense for most people. However, he did tell me to try it if I was interested in seeing if it made a difference. He told me to jump on the "quinoa bandwagon". He said currently Peru's economy is greatly benefiting from our gluten-free obsession since they are the only (or one of the only) exporter of quinoa.

I have tried gluten-free a few times, but I am not sure if it makes a difference or not. I just want to be drug-free, darn it!!!!!!

I've also read that it takes months for gluten to exit the body. The FDA is trying to step up the plate in recent years by pushing brands to include allergen labels.

Under ingredients, the labels will be in bold Contains: Wheat, Soy, Milk, Egg, Shelfish, Peanut, etc. This is the basic way how you can tell. If this label isnt there, look for malt, soy sauce, oats, barley, and any other wheat flours.

Research points to how today's baked goods are comprised of a large percentage more gluten than years ago, and our bodies aren't really capable of breaking down this protein in large quantities.