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Hip/low Back Pain


silk

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nvsmom Community Regular

If you had it before going gluten-free, I would assume that you are somehow being glutened. Perhaps go through your old brands to check if anything has changed, or consider if you are exposing yourself to cc through new people or places that do not keep wheat grains away from gluten-free food, utensils or other equipment.

I hope your joints are feeling better soon.

OT, this is an interesting old thread you found, and it seems very relevant to me. I have lots of aches that fit in around this topic starting with snapped knee ligaments, worn out cartilage, sore back with sciatic pain and seized muscles, then a burst disc with leg paralysis, and now I have IB pain, and a weak aches shoulder.... I hope some of it goes away, I am only four weeks into the diet.


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kate1 Newbie

Explain this one to me. I have been gluten free for a year, and all of the sudden I have this horrible joint pain, hips, knees, shoulders but I had these before I went gluten free and I have eaten anything with gluten in it lately so I don't know why it would be like this.. I am seriously considering going to a bone specialist but a coworker recently said that it might be something in my stomach causing this reaction, could I possibly be having other allergies?

I used to associate the lower back ache just to the coeliac but I have been gluten free two years and still get that same awful aching etc when I have had dairy of any kind.

I went dairy free too and keep trying to reintroduce in the hope that I am healed and it was temporary but never feel well after the dairy.

My symptoms for dairy dont really fit the ones that are standard so its confusing.

I think its something in the proteins in dairy.

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    • trents
      So the tTG-IGA at 28 is positive for celiac disease. There are some other medical conditions that can cause elevated tTG-IGA but this is unlikely. There are some people for whom the dairy protein casein can cause this but by far the most likely cause is celiac disease. Especially when your small bowel lining is "scalloped". Your Serum IGA 01 (aka, "total IGA") at 245 mg/dl is within normal range, indicating you are not IGA deficient. But I also think it would be wise to take your doctor's advice about the sucraid diet and avoiding dairy . . . at least until you experience healing and your gut has had a chance to heal, which can take around two years. After that, you can experiment with adding dairy back in and monitor symptoms. By the way, if you want the protein afforded by dairy but need to avoid casein, you can do so with whey protein powder. Whey is the other major protein in dairy.
    • jenniber
      hi, i want to say thank you to you and @trents   . after 2 phone calls to my GI, her office called me back to tell me that a blood test was “unnecessary” and that we should “follow the gold standard” and since my biopsy did not indicate celiac, to follow the no dairy and sucraid diet. i luckily have expendable income and made an appt for the labcorp blood test that day. i just got my results back and it indicates celiac disease i think 😭   im honestly happy bc now i KNOW and i can go gluten free. and i am SO MAD at this doctor for dismissing me for a simple blood test that wouldn’t have cost her anything !!!!!!!!!!! im sorry, im so emotional right now, i have been sick my whole life and never knew why, i feel so much better already   my results from labcorp:   Celiac Ab tTG TIgA w/Rflx Test Current Result and Flag Previous Result and Date Units Reference Interval t-Transglutaminase (tTG) IgA 01 28 High U/mL 0-3 Negative 0 - 3 Weak Positive 4 - 10 Positive >10 Tissue Transglutaminase (tTG) has been identified as the endomysial antigen. Studies have demonstrated that endomysial IgA antibodies have over 99% specificity for gluten sensitive enteropathy. Immunoglobulin A, Qn, Serum 01 245 mg/dL 87-352
    • JoJo0611
      Thank you this really helped. 
    • Samanthaeileen1
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    • GlorietaKaro
      One doctor suggested it, but then seemed irritated when I asked follow-up questions. Oh well—
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