Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate

Feeling Worse


marthasimmons

Recommended Posts

marthasimmons Newbie

My naturopath/MD suggested two years ago that I remove all gluten from my diet as I had salivary antibodies to gliadin. As a "food enthusiast" and serious bread baker, I was unwilling to do that until the end of January this year. I felt so rotten after baking like a crazy person for my family's Christmas visit that I was willing to try anything. I have had symptoms for years: anemia, vitamin and mineral deficiencies, a rash that moves around my body, fatigue, other embarrassing symptoms. I began to feel better fairly quickly and was encouraged until about three weeks ago. I got the stomach flu that is going around, and was sick for several days. Since then I have not been able to shake a low grade nausea and a great fatigue than I experienced before. I wanted to check here and see if others had had similar experiences. Thank you!

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



plantime Contributor

That virus affected the part of your body that was damaged by the gluten. It is a major setback for you. Try to get extra rest, and eat light. It takes time to heal. No help, I know, but it's all I know to tell you.

Link to comment
Share on other sites
lauradawn Explorer

Keep in mind too, if you took any medications for the flu. they may have had gluten in them.

Link to comment
Share on other sites
marthasimmons Newbie

Thank you, both of you. I hadn't considered that the intestinal/stomach virus could have further weakened a system that was just beginning to heal. I had wondered when friends and family seem to recover so much more quickly than I did. I spent some time reviewing this topic before I wrote in. This helped as I realize I'm not the only one who gets discouraged or fearful. I am in a fortunate position as I enjoy cooking/baking and have for years and therefore have many more options than most. . .Thanks again. It helps to have a place to post my concerns!

Link to comment
Share on other sites
marthasimmons Newbie

A P.S. . .I took no meds, except Coke, wait a minute, I did have an anti-nausea pill that a physician prescribed and it didn't occur to me to check before I took it! I will do that. . .

Thanks again. . .

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,460
    • Most Online (within 30 mins)
      7,748

    BrittanyH
    Newest Member
    BrittanyH
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • B1rdL0ver
    • shadycharacter
      Fermentation breaks down some of the gluten in wheat. Nowhere enough for a wheat dough to become gluten free, but the gluten may be significantly reduced. I think some pizzerias make the dough the day before and leave it overnight. The longer the microbes are acting on the flour, the better.
    • trents
      And the fact is, no two celiacs will necessarily respond the same to gluten exposure. Some are "silent" celiacs and don't experience obvious symptoms. But that doesn't mean no harm is being done to their gut. It just means it is subclinical. 
    • AlyO
      Thank you, Trents.  I appreciate your helpful and friendly reply. It seems more likely to be a bug.  It has been a pretty severe bought. I feel that I don’t have enough experience to know what signs my little one shows after exposure to gluten. 
    • trents
      Hannah24, be aware that if you are on a gluten free diet, you will invalidate any further testing for celiac disease (except genetics) and would need to go back to eating significant amounts of gluten for weeks or months to qualify for valid testing.
×
×
  • Create New...