Help me out, please.
So first, I don't have celiac disease - negative antibody and genetic tests twice over. But my mother DOES have celiac disease (diagnosed by endoscopy) and my brother has suspected celiac. And obviously, I have UC.
That said, for the past several years, I've thought I had an issue with gluten. I followed a strict GF diet for a year, lost my willpower, and got back on the gluten, with a (mostly) tolerable increase in gas, cramping, etc. Basically, I was willing to put up with those issues to eat what I wanted.
Now, diagnosed with UC in February, but flaring since last summer. I've been on and off gluten for about
a year, and every time, I find that when I cut the gluten for a few weeks/months, I can tolerate it for a bit when I reintroduce it - which is a bad thing, because I then tell myself it's fine to eat, and little by little it starts to create issues again.
So - I'd love to know - how many of you have noticed a difference in your UC or general GI symptoms when following a gluten free diet? Does anyone else get this thing where the reaction to gluten isn't severe and immediate, but gradual over weeks at a time?
Tell me I'm not nutty for giving up a food group that I *really* don't want to give up, please. I've already given up dairy and am living on about
four foods right now (chicken, spinach, bananas and bread). I hate to give up anything else, but the gas and crampiness and brain fog issues seem to come back every time, and there are no other foods left to blame it on but my beloved wheat products
F, 40. Diagnosed Feb. 8, 2017 - mild to moderate left-sided UC.
Prednisone 15mg, finally tapering again as of 4/11! Cortifoam 1x daily.
Remicade as of 4/3/17
Diet: modified low-residue, dairy free, daily multivitamin and D supplements.