Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Initial Success With Going Gluten Free Only For Symptoms To Return
0

7 posts in this topic

Ok so last year I was diagnosed with gluten intolerance by my doctor. Within a week my digestion was better than it had been my whole life. Within a month I felt amazing, no more stomach cramps, bloating, chronic fatigue, skin problems, tired muscles etc  etc. I felt like a whole new person.  

 

However 6 months down the line symptoms are starting to reappear. I get incredibly bloated and my stomach swells right up every time I eat. Some foods are worse than others (cheese, peanut butter, crisps, chocolate and other high fat things seem particularly bad) but most things seem to cause some trouble. I also often feel sick after eating and my energy levels are suffering (I’m a competitive long distance runner and my times have fallen through the floor). I’ve been extremely careful with what I eat so I’m sure cross contamination isn’t the issue. Does anyone have any ideas what the cause may be? The strange thing is I felt so good for that six month period that it seems odd that I should now regress. One thing that may be of note is that I’ve had a fair amount of life stress in the last couple of months so whether this may be a factor I don’t know?

 

Any help appreciated!

0

Share this post


Link to post
Share on other sites


Ads by Google:

Could be a dairy intolerance?

 

or

 

and I am just throwing this out here for your consideration, because the same thing happened to me and to another member (I'll let her pipe in here if she wants to) and  I knew full well it could not possibly be a gluten reaction..

 

If you do not have a thyroid problem or some other health issue, perhaps it is a histamine intolerance.

 

In me, high histamine levels from certain foods cause Major BLOATING (like the michelin man) flushing (red skin on my face, neck), sores on my scalp, a very painful burning sensation in my skin, nerves, and muscles --and causes them to "lock up" like I am the tin man--especially in my back and neck. It can give me a migraine, make me feel "down" and sluggish and then, it causes watery, burny BMs and painful spasms in my colon from time to time. I can be okay for a few days, then Bam!

 

Instant fatigue and feeling sick after I eat, no matter what food it is.


Yet I have no clinical IgE-mediated "allergies" (I have been tested)

 

I researched my brains out and read that a build up of histamine in the body can occur in people with an impaired gut..Makes sense--- and the symptoms abate when I cut out these foods. This is not an allergy, okay? It is an intolerance, secondary in celiac and other gut-wall impairing diseases. We just do not hear about it because only doctors in the UK seem to be aware of it.

 

My GI doc acknowledges this is a histamine response in me, but he did not seem to know what to do for it except, take the foods out that are high in histamine ( for a few months) and add them back in --in small increments until you find your tolerance threshold. 

 

This gut impairment will create an intolerance to foods high in histamine because we lack the enzymes

 

  • Diamino oxidase enzyme (DAO)

 

  • Histamine-N-methyl transferase enzyme (HNMT)

 that regulate histamine..

 

 

Examples of foods/substances that may increase histamine levels resulting in symptoms including digestive problems, headaches, bloating, fatigue, skin rashes. mood swings, insomnia, etc.  are:

 

 

 

  • Alcohol, particularly red wine and champagne. Also white wine and beer.
  • Aged, smoked, canned fish and fish sauces. Tuna fish, mackerel, sardines, anchovy, herring, catfish, salmon.
  • eggs (baked in things seem okay)
  • Smoked and processed meats such as salami, ham, bratwurst and bacon
  • Sauerkraut
  • Certain vegetables: tomato, spinach, eggplant, avocado, mushrooms and canned vegetables as well as commercially prepared salads
  • Certain fruits: strawberries, bananas, papayas, kiwi, pineapple, mango, tangerines, grapefruits, red prunes, pea
  • Red wine vinegar, balsamic vinegar
  • Soy sauce
  • Cheese
  • Mustard
  • Ketchup
  • Sunflower seeds
  • Chocolate/cocoa
  • Black tea
  • Some fruits: esp. citrus, bananas, strawberries, red prunes, kiwi, raspberries, papaya
  • Bread and confectionery made with yeast
  • Peanuts, cashews, walnuts

Drugs/Substances that may block intestinal DAO

  • N-Acetyl Cysteine
  • Cimetidine
  • Amino guanidine
  • Isoniazid
  • Alcohol

 

Read this well-researched article here:

 

http://thatpaleoguy.com/2011/04/11/histamine-intolerance/

 

and more here:



http://www.foodsmatter.com/allergy_intolerance/histamine/articles/histamine.html
http://ajcn.nutrition.org/content/85/5/1185.full

 

also, the book:

What HIT me? Living with Histamine Intolerance by Genny Masterman

 

and the lowhistaminechef.com

 

See if these symptoms sound like you.

 

Just a suggestion.

 

Hope you figure out what's happening.. Believe me, I know how maddening it is to have symptoms occur that do not make sense.

Good luck and let me know if you need more info.

2

Share this post


Link to post
Share on other sites

Here I am -- I, like IrishHeart have had several setbacks while remaining as gluten free as possible in this world.  

 

What she has typed contains loads of valuable information - I have nothing to add - just confirm that I agree that histamine containing and histamine inducing foods could be a piece of your puzzle.

 

Here is a link I like to use for a broad overview of Histamine Intolerance - commonly (not in the US) referred to as HIT.

 

http://www.allergyuk.org/downloads/factsheets/intolerances-and-sentivities/Histamine%20Intolerance.pdf

 

Keep looking for answers -- when celiac or gluten intolerance does not completely resolve with careful removal of gluten it is time to look to other foods - in my opinion and personal experience.

 

Hang in there :)

1

Share this post


Link to post
Share on other sites

Amazing. Thank you. IAlmost 5 months gluten-free and I'm still struggling with periodic digestive problems and with new skin symptoms I never had before. I'll have a go at eliminating or cutting down on those foods...

0

Share this post


Link to post
Share on other sites

I mean, maybe I don't have to ELIMINATE THEM apart from an initial period of depuration but the fact is I've been having problems after consuming certain foods or rather, vaste quantities of certain foods and I couldn't find a connection but now it seems there might be one... especially coffee, cola, nuts, chocolate, strawberries and red wine! I had noticed that I had problems with them but could not find a common denominator.

0

Share this post


Link to post
Share on other sites




I mean, maybe I don't have to ELIMINATE THEM apart from an initial period of depuration but the fact is I've been having problems after consuming certain foods or rather, vaste quantities of certain foods and I couldn't find a connection but now it seems there might be one... especially coffee, cola, nuts, chocolate, strawberries and red wine! I had noticed that I had problems with them but could not find a common denominator.

 

If you were to take out just those you have listed here for 2-4 weeks, you will notice a difference. (if this is, indeed causing the problem for you)

I do not have a problem with coffee, BTW. This is not a high histamine food..

 

If you're like me, you're willing to give anything a try to see if it helps. :) Good luck! 

0

Share this post


Link to post
Share on other sites

As an alternative, I thought I was being gluten free enough too. It seems quite obvious now that I wasn't. You may be more sensitive to traces of gluten than 20ppm. The vast majority of chocolate I've eaten I react to, and the vast majority of it won't claim any sort of gluten freeness. The peanut butter I was eating was bad, but I switched to a peanut-only one and it seems to be fine. I can't eat chips (crisps), none of the even gluten-free labelled brands agree with me.

 

In any case, be it another sensitivity or issue or gluten, I doubt it's just stress, and I think you're on the right track to be looking for a dietary reason.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,120
    • Total Posts
      919,468
  • Topics

  • Posts

    • Hi Alok, I suggest not eating any soy.  Soy is one of the top 8 food allergens in the USA.  Soy has other things about it that are not helpful to us.  Plus it is often sprayed with pesticides that are not so great for people.  Maybe you can try some other food for a while?  Also it might help to wash all your vegetables before using them. Just some ideas, I hope they help.
    • What she said!     The antibody panel is an important part of follow-up!
    • I have Celiac, Hashi's thyroid disease, Sjogren's Syndrome and Reynaud's Syndrome.  All have gotten better, inflammation wise, after 11 years gluten free.  I am very strict with my diet, never take chances if I feel the food is not really gluten free and limit the number of times I go out to eat.  I am not saying I never go out but it is normal for my husband and I to not see the inside of a restaurant for 3-4 months at a time and then I only eat at the places that have never glutened me.  I am lucky in that the state I live in has 3 restaurant chains that are run/owned by Celiac's, so they get it right every time. You have not been gluten free for very long, in reality.  It took me three years to completely rid myself of all symptoms related to the disease.  I was 46 at the time of diagnosis.  I know it is hard to accept that healing can take that long but you have to measure it differently.  Looking back, you should feel better than you did a year ago.  As time goes on, healing slowly takes place until you realize that certain problems have disappeared.  It is not as cut and dried as taking an antibiotic for an infection. http://www.drweil.com/drw/u/ART03424/Elevated-Creactive-Protein-CRP.html  Read this article on elevated c reactive protein. It is by Dr. Weil, who is a Harvard trained physician who chose to go the more natural route to healing people.  All his stuff is interesting.  Yes, your elevated level will most likely come down, as you heal better.  Pay attention to it but don't let it freak you out too much! 
    • Hi Calla, I think the safe answer is 12 weeks on gluten for a blood test.  I am pretty sure they say 2 weeks on gluten for the gut endoscopy.  But usually people/doctors don't want to  do an endoscopy before a positive blood test, so catch 22 there. There's a chance you still have active antibodies in your blood after 3 weeks off gluten.  But nobody can tell you for sure.  If you can get you doctor to test you now and in 9 more weeks if you are negative now, that might work.  If the doctor is willing to do 2 tests, that would be great. The best thing would have been to do all celiac disease testing before going gluten-free.  But sometimes it doesn't work out that way. The University of Chicago celiac center has an FAQ that answers some of your questions. http://www.cureceliacdisease.org/faq/i-dont-have-the-money-to-get-tested-for-celiac-disease-but-a-gluten-free-diet-makes-me-feel-better-is-it-okay-to-start-the-diet-without-being-diagnosed/ Welcome to the forum!  
    • Couldn't have said it better!  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,159
    • Most Online
      1,763

    Newest Member
    Anns
    Joined