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A Question Regarding Fiber
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This just recently started happening with me:

 

For a while I was getting a little less fiber, and over about 6 weeks of it, started developing a pain/pressure in my left side, right under my lowest rib. It wasn't major, just and on and off thing, but annoying. This was paired with major acid reflux, which would come and go, and be quite intense at times. I'd take some antacids and it'd get better, but kept coming back. I noticed other restroom related signs of low fiber as well, which I won't go into, but you can probably imagine.

 

Fast forward to this week, and I got some Bob's Red Mill Gluten Free Oats, after one day of eating them, there's been a massive drop in the above symptoms, which means my fiber guess was probably what was behind it all.

 

My question for you guys, is has anyone encountered something similar? I know fiber is a HUGE issue for all of us so I'm guessing I'm not alone in that part at least, but what about the pain in the side/acid reflux? I guess I'm just wondering if this is all in my head, or if I'm not alone in it.

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When my 4 yr old gets constipated she gets reflux and complains of right sided pain, something to do with the change from small to large intestine being in that area her GI said(if I remember rightly) and if you are really backed up, nothing can go down, so it has to come up

It's good you can tolerate oats, if she has oatmeal she's regular as clockwork! Try also a teaspoon of ground flax seed in your oatmeal, chock full of fibre

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    • Hi Beachgrl, It won't hurt anything to go gluten-free now, except the possibility of getting a diagnosis of celiac disease.  When i went gluten-free, it seemed like the initial changes were spread over about 6 weeks.  I had gut spasms for that time.  And other changes, all for the better.  Initial recovery from celiac damage can take up to 18 months, so it can be a slow thing.  Some people get better much faster of course, because we are all individuals and not identical. Going gluten-free for celiac disease is a lifetime commitment though, and some people have a hard time doing that without a diagnosis.  Even minor amounts of gluten can cause us to react, so it is best to eat a very simple diet of whole foods at first.  Avoid dairy and processed foods.  I hope it works out for you.  I know some people with Crohns disease eat gluten-free and find it helps them.  Gluten is a tough thing to digest for all people, but most don't have an immune reaction to it like celiacs do.  
    • Honestly, I would not trust the school to provide a gluten-free meal except for fruit, salads, veggies, etc. I sub in a school cafeteria and I swear everything is breaded or on bread. Utensils are shared. They're very clean but unless you have a very knowledgeable person in there, I just wouldn't chance it. I found a slim Jim type snack that says gluten-free on it. If you want to give me your email or FB account, I can send you some very valuable info on 504's though. They carry the student right through college. I kept a copy of what a friend wrote about her daughter being in a sorority and just how the 504 helped immensely. But, I would definitely get one and still be prepared to pack a lunch. All our meals are delivered frozen and we just hear them up. If your school actually fixes food, that's different. 
    • Oh, I would suggest providing gluten-free goodies (e.g. Candy) or even a frozen cupcake (kept in the teacher's freezer) in the event of a party.  My daughter's classmate is severely allergic to peanuts.  Her mom did that and Abby was never left out!  😊
    • Hi Nobody, Welcome to the forum!  I noticed you said you have been avoiding wheat products.  That's good, but are you avoiding rye and barley also?  Wheat, rye, and barley are the 3 grains that cause reactions in celiac patients.  About 10% also react to oats. If you haven't had the full celiac antibodies test panel, it might be worthwhile getting that done now.  The ttg is just a basic test and is generally followed up by an endoscopy or the full celiac panel. I wouldn't worry a lot about getting cancer.  That doesn't happen often. It is possible some of the other grains you might be eating are contaminated.  A group did a test on several off the shelf products a few years ago that would not normally be thought of as having gluten and found some actually did have low levels of gluten.  Things like corn meal for example.    
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