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I don't have much of anything to add, but I'm sort of having similar problems. I've been gluten-free since December, and in April, I began having nausea, cramping and early fullness with every single meal. I also had occasional diarrhea, usually the next day. I was exhausted, and my insides just felt raw. I felt that way for about a month. In that time, I had two really severe attacks, where I was laying on the floor next to the bathroom with severe nausea and stomach pain. I was shaky, short of breath, and felt out-of it. I would lay on the floor until I felt like I could go to bed and sleep it off.
I gave stool samples and was tested for a variety of bacteria and parasites, these tests came back normal. I also had an ultrasound, which revealed no gallstones. The doctor seems to think it's my gallbladder, and from the sounds of it (based on the testimony of others who have had gallbladder disease) I agree that he's right. At the moment, I'm feeling good, and I've felt pretty good for a couple of weeks. I'm waiting it out right now, hoping maybe it was some wierd virus (wishful thinking!) or something of that nature. If my symptoms return I'll be making an appointment with a gastroenterologist, to get a HIDA scan. If it is my gallbladder, I don't know what I'll do...I really don't want to have surgery...
Sounds like stretch marks to me. I do not know if there is a correlation between celiac and stretch marks.
You don't have to have had children, or even be overweight to get them. It has a lot to do with genetics and skin elasticity. I first got stretch marks on my breasts during puberty--I guess they grew too quickly for my skin to "stretch" safely? I also have a ton of stretch marks from losing a massive amount of weight (roughly 100 pounds.) I've never had a baby.
You don't notice stretch marks when you gain weight, you notice them when you lose it. It's just like worn-out elastic; you can't tell that it isn't stretchy anymore until it's held slack. Stretch marks first appear red or pink, and generally will fade to a whitish/translucent/opalescent color. If you have pale skin, they appear more red, if you tan, they appear more white.
I know that there are a few things that supposedly help decrease the visibility of stretch marks. Try rubbing cocoa butter on them. A technique called dry brushing also is reputed to work; even if it doesn't make stretch marks less visible it has many other benefits. Also, stay hydrated, and consume good fats.
gfpagan--if it's your wedding, YOU have control! Why serve foods to others that you can't have? Why not make the entire meal gluten-free so you have no envy, no stress, and no worries!? I made sure the entire meal was gluten-free for my wedding. The food was fantastic, and nobody missed the gluten! I'm sure that had I not told people the meal was gluten-free they never would have known. Are you absolutely set on having a cake? There are many other options! We didn't serve cake, but had gluten-free blondies and brownies instead, as well as a fruit and yogurt platter.
I would suggest making vegetables the focus of each meal, or at least, adding them to each meal if you've not done so already. They are full of vitamins and nutrients, fiber, and they are low in carbs and calories. I'm not sure if you are a meat-eater, but eat protein with each meal/snack. This will keep you fuller longer, and if you work out/lift weights, you will need adequate amounts of protein to build and maintain muscle.
Do you eat eggs? There are many egg-based dishes, like quiche, that can be made to your liking with a variety of vegetables and meats. Also, tuna/chicken salad on lettuce or with veggies is delicious. (I scoop up the chicken salad with pieces of bell pepper.) You can also stuff a bell pepper with the salad mix and cook in the oven. Top this with a slice of cheese.
When I cook dinner, I make lots of extras, so I always have something to eat for lunch. A grilled chicken breast with veggies is usually my favorite lunch.
For the past month or so, I've been having recurring symptoms (nausea, fullness, cramps, etc.) with nearly every meal/snack, and the area below my ribs constantly aches. I've also had 2 "attacks" in the past 2 weeks that have left me lying on the floor, in pain, at the verge of vomiting, with chills and shortness of breath. The doctor thinks it's my gallbladder, and I'm having an ultrasound done on Tuesday.
I'm inclined to agree that my symptoms point to gallbladder problems. I will have a better idea of what's going on in a few days.
I have read many posts about people having gallbladder problems BEFORE being diagnosed celiac/before going gluten-free. I have been gluten-free since December, and have only had these new symptoms for the past month. Is there anyone out there who has had gallbladder issues AFTER going gluten-free? Are the two related? What are your experiences?
My favorite is wine, which depends on the season. During spring and summer I prefer white wines, during fall and winter, red. I also LOVE mulled wine (that I make myself) around the holidays. I agree with a couple of the other posters who said that wine seems to "help things", I've noticed that in myself. (I also remember reading something on Dogtor J's website about wine being beneficial for digestion, I'll have to look that up...)
I also enjoy real margaritas made with tequila, cointreau, and fresh lime; dirty vodka martinis made with Luksosowa potato vodka; hard cider; the occasional Green's gluten-free beer; and spiced rum/cranberry juice, which seems like an odd combination, but is excellent!
Hey everyone. I've done searches and read a few threads that were related to this, but most seemed to be about heartburn and talk about symptoms that I am not experiencing. I apologize if this is something that's posted/asked about often.
I have been completely gluten-free since December, and have also discovered other intolerances along the way. I no longer eat those problematic foods. I've been losing weight again (which I need to do!) and have been able to exercise like I used to. All in all, things have been progressing nicely.
BUT, for the past couple of weeks, I've been having stomach pain after each meal or snack. It doesn't matter what I eat, when I eat, or how much, though I will say that when I eat more I have more pain. The pain comes on IMMEDIATELY, it's not any of this 30-minutes-later stuff like if I'd consumed gluten or another food that I am intolerant to. It's been getting worse as each day goes by. Now it's getting to the point that when I eat, not only do I have intense pain, but also nausea and I feel like I'm going to throw up. (I'm not sure if the nausea is its own symptom or just a coping mechanism for the pain.) It's not a food intolerance issue, at least not like anything I've experienced related to food intolerance, as it feels completely different. I have no gas (until the next morning); instead I feel like my insides are being eaten, or that I'm being hollowed out, or really, that someone just pummeled the heck out of my stomach. It's just intense, solid, pain starting in the middle of my abdomen, between my ribs and navel. I feel raw inside, yet my food seems to just sit there. My BMs are unpredictable, too. Some days it will be D, others, C.
I have an appointment with a GP tomorrow, and I'd like to go in there armed with information. I've been doing some research and I've come up with some causes to investigate. I took the "baking soda test" this morning...it's been 2 hours and I still have NOT burped! Please tell me if I'm on the right track or if you've experienced anything like this.
*low stomach acid
Anything else I should ask about? Thanks in advance!
My co-workers always stare and some always have to ask me "what are you eating today?" which for some reason, annoys the hell out of me, I think because it's a stupid question. If I'm sitting there eating a grilled chicken breast and green beans, isn't it *obvious* what I'm eating? It has nothing to do with being gluten-free.
I've never had complaints about my gluten-free foods brought to share with others. In fact, they always receive rave reviews! Of course, I don't eat "imposter" food (like gluten-free bread or crackers) but will make gluten-free desserts that everybody absolutely LOVES! My food is also dairy-free, but everybody loves the fact that I use coconut oil or ghee, because it tastes so darn good! My husband and I even have friends who love coming over for dinner because of our "gourmet cooking!"
Hrmm, thinking about your dilemma clearsky...I have some ideas, but can't remember your specific intolerances at the moment. Perhaps some of these ideas would help? Ignore the ones that don't apply!
Eat smaller meals more frequently--This might lighten the load on your digestive tract so it's not being "slammed" with a lot of food at once. You might find that eating well balanced mini-meals/snacks with fat in them throughout the day will increase your calories without adding to a malabsorption issue.
Eat a little bit of healthy fat with each meal--can you eat eggs, avocados, mayo, olive oil? I'm not talking about bathing in the stuff, I just mean maybe a teaspoon or tablespoon worth of the fats per mini-meal. (Have a boiled egg with mayo, fresh veggies sauteed in olive oil, and avocado can be eaten a variety of ways, either as guacamole [which might be a little spicy for you right now] or chopped fresh in a salad or with scrambled eggs in an omelette.)
Don't eat too much of any one thing--at this time of healing, your body can be easily overwhelmed. Eat small bites of this and that, and rotate your foods if possible.
A question about the nuts, did you try legumes like peanuts, or nuts like pecans and walnuts? Sometimes people have problems with tree nuts and not all nuts. (My husband is the opposite, he can eat tree nuts like cashews and peanuts but can't handle almonds, pecans or walnuts AT ALL.) What about seeds or seed butters? I know there's a product called Sunbutter that's made of sunflower seeds. This might not be SCD legal, but I'm sure you could grind your own.
Yup I know your pain. As a kid I did everything I was supposed to do--brushed twice a day, used those pink tablets (can't remember the name) to show where I'd "missed" brushing, used ACT, flossed. Yet EVERY SINGLE DENTAL APPOINTMENT I would get lectured about my poor dental habits. I remember HATING those kids with perfect teeth, the ones who got to pick a prize out of the basket because they had no cavities. It wasn't fair!
It wasn't until I was 13 that I had an appointment that didn't require a follow-up for a sealant or a filling. And by that time they felt I was "too old" to pick a prize out of the basket. Jerks.
I've always been embarassed about my teeth. They look pretty from the front (thanks to bleaching them in college) but when I open my mouth it's just rows of fillings.
If you haven't already, buy a cooler/lunchbox with those blue ice packs, those will keep your foods cold during the day.
If you have access to a kitchen where you live, it will be easier. Here are some easy on-the-go foods. (I don't know if you have other food intolerances/allergies/sensitivities, so these are pretty generic):
*hardboiled eggs with sea salt
*carrot sticks, celery, cauliflower, broccoli (any veggies, cut them yourself or buy prepackaged) with dip or mayo
*grilled chicken breasts (grill a whole pack at a time, eat leftovers for lunch)
*chicken, tuna or egg salad
*corn tortilla wraps (meat, cheese, condiments rolled up in corn tortillas)
*yogurt (check brands to see what is gluten-free, I can't tell you what brands are safe, I'm DF)
Before gluten became a problem. I had a relatively tough digestive system. There were only a handful of foods that I stayed away from that gave me obvious problems. (Cucumbers, zucchini, cashews.) Over time I began to develop GI problems, which eventually became so bad that I was compelled to figure out what the heck was wrong with me. My mother's diagnosis with celiac disease steered me in the right direction.
After I eliminated gluten, I felt amazing, but only for a couple of weeks, then a dairy intolerance reared its ugly head. So I eliminated that. Then corn needed to go, too. Then rice. Then soy. You get the picture. My belief is that I had problems with ALL of these foods, but the gluten was so attention-grabbing/over-powering/deafening (however you want to describe it) that it drowned out the other food sensitivities and intolerances.
Regarding the eggs--I have a friend who gets stomach pain if she eats eggs on their own, but she is fine when they are used as an ingredient. I don't know why or what causes it, but that's her story.
Jerseyangel--you're welcome! I used to have a gut of steel, nothing bothered it. People would marvel at the things I could eat with no ill effects. So what the heck happened, huh?
Jestgar--the "drug" comparison is a good way to look at it. "Is the effect worth the cause?" Some things I can live with...and/or just haven't figured out what causes them yet. Last night I had some major gurgling going on in my stomach that was incredibly annoying, but not debilitating. I don't know what exactly caused it, but it's something I can live with. The immediate trips to the bathroom when I eat corn...that's a no-brainer.
I'm no doctor, but to me, it seems like the wine might be the culprit. It also might be something other than gluten, like sulfites, or perhaps some sort of fining agent used in the wine-making process.
The onset of symptoms (20-30 min. after consumption) mimics my GI troubles when I get them. BUT, I see symptoms that quickly regardless of if it's gluten or simply another food intolerance. You could contact the company and see what they say about the gluten-free status of their wines and/or the process they use to make the wines, that might help a bit.
Do you have any other food intolerances that might be coming into play here? Do you drink other types of wine or alcohol with no problems? I know that some people just can't handle alcohol right away, as it's rather rough on a body that's still healing.
When I get glutened, I usually see a reaction about 30 minutes after I've eaten. I have a whole gamut of GI problems (gas, bloating, cramping, abdominal pain, abdominal distention) and usually I become incredibly exhausted. Generally if I have D, it will hit about 12 hours later. Less frequently, I'll have a migraine as more of a gluten "detox" symptom. If I've only had a tiny tiny amount, my GI symptoms seem to abate more quickly, though the exhaustion usually lasts for a week. If I've somehow consumed a larger amount, I can be stuck in the bathroom for days...