8

votes

Anyone "cured" of gluten intolerance or improved tolerance to gluten after how long on Paleo?

Answered on September 12, 2014
Created December 19, 2011 at 12:14 AM

I was wondering if any celiacs, or anyone who had severe gluten sensitivity such as cross contamination after X number of months on Paleo, GAPS, etc. was able to reintroduce cross-contaminated or even a bite of gluten (such as fermented sourdough) without any issues. Please specify your degree of sensitivity and how much it improved after gut healing and your version of Paleo.

My husband who had celiac like symptoms (autoimmune TTG response) with gluten even cross-contamination for most of his life now after 1 year of Paleo (with raw pastured dairy) is able to tolerate cross-contamination and even accidentally has eaten bites of gluten and been fine. We now follow a low carbish (50-150 g/day of carbs - higher end on gym days)and incorporate good amounts of dairy and fermented foods in probiotics. He used to have nightshade issues but is now fine eating potato peels, marinara sauce, and even most chilies.

I was curious who else has had this response and to what degree?

Neither he or I are encouraging eating gluten - just makes it easier to travel and eat at other's houses. We both still think gluten is the most problematic of cereal grains. I think everything has a threshold to gluten, and once you go past that it could cause problems so I'm not advocating regular eating of gluten.

783275f7d7d5fd8de47977d42fc5f97d

(170)

on May 29, 2013
at 05:28 AM

Would you care to elaborate on how you fixed it, and what exactly your issues were that caused low body temperature? Thanks!

194d8e8140425057fe06202e1e5822a7

(3979)

on May 29, 2013
at 03:10 AM

This is the theory, but the OP was asking for personal stories. Theories are cheap. And most of the experiences told above contradict this one.

7841848bd0c27c64353c583fb7971242

(7275)

on September 13, 2012
at 02:50 PM

Just to follow up on my comment: It has now been, what, 14 months since being diagnosed with celiac disease and going gluten free. And I'm still just as sensitive. I sometimes react to foods under 10 ppm, and feel ok with foods tested to under 5ppm.

73b72d74565dcf088158a97e39ae1d5e

(48)

on March 27, 2012
at 08:32 PM

AMEN TO THAT. I totally consider it a gift that refined grains fuck me up. Otherwise I'd live on them, like I did for that 20 years of being an unhealthy, unhappy vegetarian...

4a7929c2aa05bf11349d9e55cb542d47

(646)

on December 22, 2011
at 04:59 PM

Mild diarrhea. Not bad, given that I lived with it for years without thinking much about it.

8508fec4bae4a580d1e1b807058fee8e

(6244)

on December 21, 2011
at 02:18 AM

what's your mild reaction?

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 19, 2011
at 07:33 PM

This is helpful to me, Melissa, thanks! Maybe that's part of my puzzle too. I know I got the gluten out of that slow-rise sourdough but if it's the fiber that would've still been there. Some day when I'm really brave I'll eat a burger with a "very white" bun. You can send me a Get-Well card if it doesn't work out! :-))

0bd9775b305d2a602d496649982bc614

(252)

on December 19, 2011
at 02:32 PM

+1 longer/more strict you avoid gluten, more sensitive you become to gluten.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 19, 2011
at 05:00 AM

I made some very-slow-rise sourdough that I proofed in the fridge per Weston Price methodology and it made me sick. So I'd say it works for some but not all.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 19, 2011
at 02:43 AM

Thanks for the info, Nance and Sara. :)

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 19, 2011
at 12:57 AM

@TeaElf, I bought mine but I have to throw surplus away almost every day now. If anyone in southern NV needs any, I can be a resource. @Sara S, I had some gut activity at first but now I drink a ton and the only side-effect is that it kills any carb cravings--which is great!

7841848bd0c27c64353c583fb7971242

(7275)

on December 19, 2011
at 12:51 AM

Thanks for asking this question and for posting some anecdotes. This gives me some hope. Five months in, I'm now at the stage of reacting to cross-contamination unless it's certified under 5ppm, and it's driving me crazy. I would love to be able to tolerate small amounts of gluten: to not have to worry about dried herbs, wine vinegar, or eating at other people's houses.

7841848bd0c27c64353c583fb7971242

(7275)

on December 19, 2011
at 12:49 AM

I've been using mail order water kefir and I enjoy them. I've been having a lot of gut activity since starting drinking them, but I don't know if that means anything, and it's just a correlation.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 19, 2011
at 12:43 AM

Nance, did you get your kefir microbes from a friend, or did you mail order them? I'm thinking of switching over from milk to water kefir, and wondering if mail order microbes are good enough. (My milk ones came to me from a neighbor.)

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13 Answers

14
531db50c958cf4d5605ee0c5ae8a57be

on December 19, 2011
at 04:09 AM

Worse, actually. More sensitive than ever.

For what it's worth I consider this a good thing.

I have no willpower and am a slave to my pleasure center. If I could get away with eating gluten I probably would and I'd be back to being a fat fuck with rage issues.

0bd9775b305d2a602d496649982bc614

(252)

on December 19, 2011
at 02:32 PM

+1 longer/more strict you avoid gluten, more sensitive you become to gluten.

73b72d74565dcf088158a97e39ae1d5e

(48)

on March 27, 2012
at 08:32 PM

AMEN TO THAT. I totally consider it a gift that refined grains fuck me up. Otherwise I'd live on them, like I did for that 20 years of being an unhealthy, unhappy vegetarian...

4
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 19, 2011
at 12:24 AM

I'm 8 months in and my intolerance of wheat hasn't gotten any better. I don't even challenge that restriction any more, but I know right away if I've accidentally gotten some at a restaurant.

I am now tolerating full-fat yogurt, which I couldn't tolerate before. I don't know if that's from the time on ancestral eating or because I started brewing and drinking water kefir.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 19, 2011
at 12:43 AM

Nance, did you get your kefir microbes from a friend, or did you mail order them? I'm thinking of switching over from milk to water kefir, and wondering if mail order microbes are good enough. (My milk ones came to me from a neighbor.)

7841848bd0c27c64353c583fb7971242

(7275)

on December 19, 2011
at 12:49 AM

I've been using mail order water kefir and I enjoy them. I've been having a lot of gut activity since starting drinking them, but I don't know if that means anything, and it's just a correlation.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 19, 2011
at 12:57 AM

@TeaElf, I bought mine but I have to throw surplus away almost every day now. If anyone in southern NV needs any, I can be a resource. @Sara S, I had some gut activity at first but now I drink a ton and the only side-effect is that it kills any carb cravings--which is great!

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 19, 2011
at 02:43 AM

Thanks for the info, Nance and Sara. :)

3
Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on September 07, 2013
at 12:44 AM

Nope. (I am gluten-intolerant, not celiac. I had major IBS symptoms.)

13 months primal and after a year I "tested" with a pasta meal & a piece of bread at a friend's house. Horrible digestive distress--gas, bloating, etc. Won't be doing that again!

I can eat a "bite" of something with wheat in it, but am not really tempted anymore.

3
66974b2cb291799dcd661b7dec99a9e2

(11121)

on December 19, 2011
at 02:17 PM

5 years plus and am still sensitive, I don't eat it at all but I will do an n=1 and eat some once in a while just to see what happens, lets just say it aint pretty lol.

3
D5d982a898721d3392c85f951d0bf0aa

(2417)

on December 19, 2011
at 05:51 AM

Three years. I think I got more sensitive, but this past year seem to be much less reactive following restaurant eating - so I think my gut has healed a bit. I'm sure the same careless cooks are working the same jobs, you know? But now I can eat lactose with abandon, which is new.

I still wouldn't touch gluten with a 30 foot pole, no matter how fermented. Anyhow, gluten free sourdough exists, if I want to have some naughty grains...

2
4a7929c2aa05bf11349d9e55cb542d47

on December 20, 2011
at 04:25 AM

10 months for me and I still have my same mild reaction to gluten if I even eat a crumb. It's a tolerable reaction, but it hasn't subsided. If anything, I'm more acutely aware because before Paleo, I barely noticed I was reacting at all.

8508fec4bae4a580d1e1b807058fee8e

(6244)

on December 21, 2011
at 02:18 AM

what's your mild reaction?

4a7929c2aa05bf11349d9e55cb542d47

(646)

on December 22, 2011
at 04:59 PM

Mild diarrhea. Not bad, given that I lived with it for years without thinking much about it.

2
9d43f6873107e17ca4d1a5055aa7a2ad

on December 19, 2011
at 07:29 PM

I would be careful if you actually test positive for any allergy or sensitivity. For me, it's the fiber in wheat that seems to be the issue. I've never tested positive for anysort of blood test and I lack the celiac-related genes. So my issues with wheat probably are less about gluten and more about FODMAPS. To illustrate this, my friend gave me some rye bread that was fermented so long that it probably had no gluten and my stomach was NOT happy. But if I eat some kind of white bread like a hot dog bun, it doesn't cause acute issues at least. I guess a concern with wheat is that even if you aren't sensitive to the actual gluten, perhaps it can contribute to leaky gut and might cause allergies to other things.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 19, 2011
at 07:33 PM

This is helpful to me, Melissa, thanks! Maybe that's part of my puzzle too. I know I got the gluten out of that slow-rise sourdough but if it's the fiber that would've still been there. Some day when I'm really brave I'll eat a burger with a "very white" bun. You can send me a Get-Well card if it doesn't work out! :-))

2
64433a05384cd9717c1aa6bf7e98b661

(15236)

on December 19, 2011
at 04:58 AM

I think the reason that sourdough was okay is because the fermentation process breaks down the peptide chains that we (as celiacs) are unable to breakdown. That's great to be able to tolerate cross-contamination, my guess is that's probably due to a healthier gut lining. But I would guess that your friend who was able to tolerate the sourdough would not fair as well with piece of wheat bread.

I like to think I have gotten better with the sensitivity, however I ate some steak at a party that I knew had touched bread, and while it was darn tasty I woke up feeling a little puffy.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 19, 2011
at 05:00 AM

I made some very-slow-rise sourdough that I proofed in the fridge per Weston Price methodology and it made me sick. So I'd say it works for some but not all.

1
Medium avatar

on December 19, 2011
at 07:44 PM

By totally avoiding gluten, the average person can repair their gut over time and "reset the clock" to a state before villous atrophy, crypt elongation, permeability, malabsorption etc. I don't know how long it takes to return to that compromised state, but if you were occasionally eating gluten it probably wouldn't happen unless you had an autoimmune condition. If you were full-blown celiac it'd probably take 5-10 years, but most of us can get there in 1-2. Doesn't mean we should eat gluten when we get there, just that we don't need to wring our hands about it if we're stuck eating that rare sandwich.

194d8e8140425057fe06202e1e5822a7

(3979)

on May 29, 2013
at 03:10 AM

This is the theory, but the OP was asking for personal stories. Theories are cheap. And most of the experiences told above contradict this one.

0
4dae1abf8b0a553faad5b010eed0fb15

on May 28, 2013
at 08:53 PM

I cured my wheat intolerance. My immune system was compromised because I was operating at a low body temperature. I fixed this and my wheat intolerance has disappeared along with many other ailments

783275f7d7d5fd8de47977d42fc5f97d

(170)

on May 29, 2013
at 05:28 AM

Would you care to elaborate on how you fixed it, and what exactly your issues were that caused low body temperature? Thanks!

0
94d4885d003c80e77e74409432ac9cf2

on February 21, 2013
at 03:33 AM

Have you heard of Dr. Wise's Gluten Formula? It's supposed to take care of it all and I know people who were severe celiacs who can now eat whatever they want.

More about it here: http://glutenfreesoyfree.wordpress.com/2011/09/13/possible-solution-gluten-intolerance/

0
98aba0dc6e03ca5a477d9a891c0681d5

on September 13, 2012
at 02:45 PM

I'm 4 years gluten-free after being diagnosed with CD, 1 year dairy-free, and 4 months on the paleo diet which I'm trying now in desperation because I'm so sensitive to trace amounts of gluten. No difference yet. It seems to take about one molecule of gluten to cause me a week of serious bloating, constipation and nausea. I seem to be constantly glutened despite paranoid vigilance. It's depressing. I'm always looking for answers, which is why I'm here now.

0
Fd7b128cf714044a86d8bd822c7a8992

(4292)

on July 21, 2012
at 08:08 PM

About 8 months since I stopped eating wheat/gluten products, and I am much less sensitive now. I used to get terrible bloating and then I'd get constipated for days followed by a few hours of diarrhea (yeah, charming). Now I don't make a habit of it, but I can eat some soy sauce without any problems. Last time I had a cheat day I even had pizza and noticed no ill effects.

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