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What Are Your Thoughts On Anti-Diarrhea Meds?

carecare

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carecare Enthusiast
carecare
Posted

Are they safe to use? I have been miserable lately...and have to wait until Dec. 12 for my endoscopy before I can go gluten free again. This past week has been particularly bad. I was telling my husband I feel like my intestines are dry heaving...well, not dry but you know when you have that involuntary stomach movement when dry heaving or vomiting...but it's my intestines. It's so uncomfortable. I am guessing my intestines are spasming pretty severely when this is happening. I used to take anti diarrhea meds when traveling if I had any stomach issues and they helped a ton. I'm wondering if it's safe to take them on a regular basis to relieve the cramping. My visits to the bathroom this week have been horrible...and I don't feel like moving or having anyone near me or touch me for hours after. Gosh, I can't wait until I can eat healthy again...and never have gluten again.

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ravenwoodglass Mentor
ravenwoodglass
Posted

Have you called the doctor and told them how severe your reaction is? If not do so. Ask to speak to a nurse if your doctor doesn't do call backs. This is especially the case if your D is waking you up at night as that is a typical Celiac symptoms and not a symptom of IBS. Some will call off the challenge or they may put you on a cancelation list to get you in sooner. They may also be able to prescribe an antispasmodic or anticholeragenic to help you get through it. Your body is telling you what you needed to know and I am sorry you are having to go through this.

As to taking Immodium, well I lived off multiple doses a day for about 15 years. If you have to leave your home then go ahead and take it. If you can be at home then I would let the offending substance leave your body as much as possible.

Do keep in mind that you can still have negative biopsy results even after going through the challenge so do go back to the diet if it helped as soon as the biopsy is done.

kendon0015 Rookie
kendon0015
Posted

If you have any chance of having a bacterial overgrowth causing the diarrhea, DO NOT take anti-D meds. It keeps the bacteria in your intestines, which is counter productive.

mushroom Proficient
mushroom
Posted

Sometimes necessary, but a long-term no-no. I have a neice who travels often around the Pacific islands and one of her suitcase staples is "starters" and "stoppers" :D Plus I think she is probably also one of the great undiagnosed (her mother is an unbeliever).

Skylark Collaborator
Skylark
Posted

I agree that you need to talk to your Dr. There are prescription anti-spasmodics that can relieve cramping and your Dr. can probably find you something safe to use daily until your scope.

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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    • JoJo0611
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    • deanna1ynne
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