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

That Zombie Feeling
0

9 posts in this topic

OK, out to eat with friends on Saturday night. I do my usual routine with my dining card at a restaurant where I've done this before. I was assured my shrimp scampi had no wheat. I ate one delicious morsel and notice crusty bits floating about in the yummy garlic butter sauce so I question the waitress who checks and comes back to say "Oh no, honey, there's no wheat, it's just FLOUR." Eek! I do something I've never done in my life and sent it back for a different dish (prime rib).

This is my first clear-cut , know-what-did-it gluten exposure since diagnosis. I thought it would be a good test, if nothing else, to see when the reaction occurred and what it was. I've had definite reactions in the past (cramps, steatorrhea, fatigue) but couldn't absolutely pinpoint the problem food.

Fortunately, this time I did not get severe cramps. The day after I felt fine (!) but then Monday, Tuesday, and today, I'm a ZOMBIE (tired, tired, tired). Interesting how the fatigue did not hit me immediately.

Before I was diagnosed, I experimented with various energy supplements and one that helped me was ATP sublingual. I used that yesterday to good effect and will try some after lunch today. (Naturally, one should always check with medical professionals before using any supplements like this.) Too much or too frequent use gave me the jitters and insomnia so judicious use is best.

BTW, I'm thinking about writing "no flour" on my dining card although one would hope any chef in a sit-down, white table cloth restaurant would know flour has wheat!

0

Share this post


Link to post
Share on other sites


Ads by Google:

What is ATP sublingual?

Mariann

0

Share this post


Link to post
Share on other sites

Adenosine Triphosphate. It's an over-the-counter supplement I bought at bayho.com. It can be swallowed or left to dissolve under the tongue (sublingual) which I think allows better absorption.

0

Share this post


Link to post
Share on other sites

Talking about the tired feeling, I had the same thing after eating some fresh chicken I bought at the H.E.B. here in Texas. Because the package said %100 chicken I thought I was safe. I did notice later that the chicken was actually frozen when it was put on the shelf.

What I wonder about is can wheat fed chicken be unsafe? I switched back to saltless wild canned salmon and the problem of tiredness went away. I read that the gluten protiens can get into mother's milk.

I'm going to watch carefully what my reaction to the chicken is down in Mexico. I have a feeling they don't feed their chicken wheat down there.

Thomas

0

Share this post


Link to post
Share on other sites

Wheat-fed animals are not a problem. The gluten does not become a part of the meat. This has been addressed by numerous scientists (including some veterinary reseachers here at the university where I work). If it did somehow become a part of the meat, all of us celiacs would be getting ill from meat all the time.

richard

0

Share this post


Link to post
Share on other sites




I have both celiac disease and behcet's disease, which is a rare autoimmune vascular disease that causes extreme fatigue, along with some other nasty problems. I guess I have a double whammy of that zombie feeling. Anyways, I wanted to mention that my rheumatologist who treats the behcets prescibed Ritalin LA for me for on the days that I have a hard time getting out of bed. It does help me some, at least I have a little more energy. I know that some people might think that taking Ritalin for fatigue related to disease is foolish, but there are many patients with MS and other such diseases that are using it to decrease fatigue and improve their quality of life. There is also another medication, called Provigil(that was originally developed for narcolepsy), that is supposed to have less potential for addiction. Hopefully, most people on here are able to control their fatigue by remaining on a gluten-free diet, but I just wanted to mention it in case there is anyone else that has other autoimmune conditions and experiences extreme fatigue.

My craziest restaurant gluten story is when I told the waiter I couldn't any of the bread they brought to the table because it had wheat in it, so they brought me some white bread!

0

Share this post


Link to post
Share on other sites

More than likely the chicken I ate was treated with wheat based chicken broth to keep it moist. I did notice that it really did stay moist when I cooked it. It could also be from all the chemicals they feed to the chicken.

0

Share this post


Link to post
Share on other sites

hey thomas- nice to see a post from you again. you post caught my eye, because my (poor, trying SO hard) mom poisoned me with something the other night. We cooked together, and everything seemed fine, unitl suddenly it wasn;t. I had an uh-oh feeling about the lamb my mom made, (from new zealand?) but we couldn;t pin it down. It tasted delisicous, but my intuition told me to stop after only one peice.

I have NO IDEA how her lamb could have made me sick, but maybe there is some processing contamination possiblity. Who knows when meat is flying all over the world, repackaged, handled some more... unsolved mysteries...

Lib

PS- how is mexico going for you? you are in a trailer this time? doing all your own cooking? how is grocery shopping?

0

Share this post


Link to post
Share on other sites

Hi Libby,

I'm about to head south soon. With daylight savings time about to change, and all the birds flying south I think it is time to go. I do have a little trailer that I will take down with me. It has a 2 burner stove, sink, counter, and convertable sofa. Not much but better than cooking off the tailgait of my truck.

The shopping down there is not that good compared to the U.S., but it is easy to get by. There is one state crossing where they take away all chicken, beef and pork, so I don't buy any meat before crossing into Campeche.

It is a beautiful drive down into the tropics and I enjoy it every year.

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
      104,091
    • Total Posts
      920,311
  • Topics

  • Posts

    • Thanks for posting this Adrien, it's a great list and I and others will appreciate the effort and the thought behind it. I loved my time in Malaysia and I'm glad I sampled all the food I could whilst I was still on an unrestricted diet. The good thing is that, like you say, some of the nice Malay foods are still ok. As a backpacker I survived on a lot of nasi goreng and laksa, nice to think if I return there I could still do the same Terima kasih!
    • I have posted on here before. DQ2, brother with celiac, DGP iGA was the only mildly elevated test. Was gluten-free so did 6 week challenge last winter. Negative biopsy. I am gluten-free now but do go out to eat. Prior to the challenge my health was good. Since then I have: Chest pain, pain between shoulder blades, periods of shortness of breath, heart palpitations, one instance of a heart arrythmia episode, neck is tender to touch on one side (they kept saying sinuses or TMJ which my dentist vetoed) ear ache, bowels never sink. Numbness and tingling. Blood pressure variations. Could be doing chores and feel dizzy and it might be 84/52.  not super low, but not typical for me if I'm running around the house.While other days I am mildly hypertensive. Recently lost 5 lbs in 8 days without trying. Recently electrolytes were low, alkaline phosphatese was low. Ferritin started dropping so started liquid iron 2-3 times per day 4 months ago. Primary watching that, I am not anemic but we are nowhere near iron overload either.  GI doc was a dick. Did not even know DGP replaced older tests and he was very condescending When I begged him for help recently and told me to get a second opinion which is exactly what I plan on doing.  I now have pain in my upper GI area. It is tender to touch. I had my gallbladder out in 97 along with a stone and infection in my bile duct. It hurts in this area. Pancreatic enzymes look fine, liver enzymes fine. Pancreatic ultrasound fine. I will now be doing a EUS Soon to look at bile duct, pancreas and liver.   so a typical day for me is that I might feel fine for a while and then suddenly feel like I'm going to pass out. really dizzy, numbness in odd places, like my body has been hijacked. I will typically eat a bunch of food something high protein and in about an hour or so I start to feel better. However, then my upper stomach starts to hurt in place of the passing out feeling. blood sugars are also normal. After getting the " it must be panic attacks" and condescending looks a million times my primary finally ordered an ultrasound of my sore neck and there is an abnormality in my thyroid which she says looks like possibly Hashti's. Except for one time, all my serum TSH tests were normal. We have more blood work on Monday. As I have not put on any weight and there are other symptoms that are closer to Graves.  Has anyone else had any thyroid issues that followed doing a gluten challenge?  where is your stomach pain? Do you have it above or below your belly button? Mine feels like it's in the pancreas area, like 2-3 inches above the belly button and when I push on it it's tender, but not all the time. sometimes i feel it in my back. 
    • Thanks for sharing with me.  I really appreciate it.  Honestly, after a glutening last summer (still do not know what glutened me), I did not eat out for a year!  The risk was too great as my healing time took 3 months (for symptoms to subside) and six months to regain lost weight.  Our recent vacation to Europe was worth the risk  as we traveled with our entire extended family, but we were extra cautious and ate only at celiac-approved places.  Otherwise, we "dined" at markets or ate the food we brought from home.  Thankfully, we did not get glutened (at least we don't think so!)  
    • I do not struggle with this and I was brought up the same way as you. I don't struggle because for many years off & on we didn't have a bathtub, only showers as well as this being therapy or medicinal for the skin - heck even for the muscles as I age. I figure I've earned my right to luxuriate or medicate with baths any time I've a mind to. My husband saw just how bad my dh got & NEVER begrudges me a nice long soak in the big soaking tub we now have.
    • Hi, No, I do not have celiac  disease. I have an ankylosing spondylitis which is an auto-immune disease provoking an inflammation of the joints. Under the advice and supervision of my doctor and the professor at the hospital I follow a gluten free & casein free diet, which is extremely successful in preventing inflammatory events. And I've been doing so, strictly, for more than 6 years. So I'm not Celiac, but I can tell you that I react strongly every time I take gluten even in small amounts. Even soya sauce, which according to this website has an almost zero dose of gluten, is a lot too much for me. Nevertheless I allow myself to eat food which has been processed in a factory which processes gluten. To conclude, I would say that when you are travelling, especially in a country where celiac disease is scarcely known, you should be twice as careful as when you're going out at home. In the end you can never guarantee that the cook has cleaned his pan after using soya sauce and so on... You can only bet
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,121
    • Most Online
      1,763

    Newest Member
    Sambud
    Joined