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Hip/low Back Pain

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nvsmom Community Regular
nvsmom
Posted

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
kate1
Posted

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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      By knitty kitty · Posted

      Hello, @Aretaeus Cappadocia, My favorite source of B12 is liver.  😺 I react to nutritional yeast the same way as if I were glutened.  Casein, a protein in dairy, and nutritional yeast have protein segments that match certain antigenic protein segments in gluten.  The proteins in rice, corn (maize), and chicken meat have them as well.   Some people with Celiac might tolerate them without a problem, but I need to avoid them.  For those still having symptoms, cutting these out of our diet may improve symptoms. 
    • trents
      Confused about HLA-DQ Celiac gene test result

      By trents · Posted

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      Confused about HLA-DQ Celiac gene test result

      By ainsleydale1700 · Posted

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    • Scott Adams
      Confused about HLA-DQ Celiac gene test result

      By Scott Adams · Posted

      HLA testing can definitely be confusing. Classic celiac disease risk is most strongly associated with having the full HLA-DQ2 or HLA-DQ8 heterodimer, which requires specific DQA1 and DQB1 genes working together. Your report shows you are negative for the common DQ2 and DQ8 combinations, but positive for DQB102, which is one component of the DQ2 pair. On its own, DQB102 does not usually form the full DQ2 molecule most strongly linked to celiac disease, which is likely why your doctor said you do not carry the typical “celiac genes.” However, genetics are only part of the picture. A negative gene test makes celiac disease much less likely, but not absolutely impossible in rare cases. More importantly, both antibody testing and biopsy are only reliable when someone is actively eating gluten; being gluten-free for four years before testing can cause both bloodwork and intestinal biopsy to appear falsely negative. Given your positive antibodies and ongoing symptoms, it may be reasonable to seek clarification from a gastroenterologist experienced in celiac disease about whether proper gluten exposure was done before testing and whether additional evaluation is needed.
    • Aretaeus Cappadocia
      Dried Chickpeas

      By Aretaeus Cappadocia · Posted

      I agree with your post and have had similar experiences. I'm commenting to add the suggestion of also using nutritional yeast as a supplement. It's a rich source of B vitamins and other nutrients, and some brands are further supplemented with additional B12. I sprinkle a modest amount in a variety of savory recipes.
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