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Really Depressed...i Hate My Stomach!

Kimbalou

By Kimbalou
in Coping with Celiac Disease

Recommended Posts

Kimbalou Enthusiast
Kimbalou
Posted

I ate a gluten-free pizza last night that I've had before at this restaurant. I know it's safe, the manager told me they have a dedicated gluten-free area. The first pizza I had there was just cheese and olives. This time I had a veggie one...with mushrooms, olives, artichokes, tomatoes and garlic. I think it was the garlic in combo with the veggies...now I have been to the bathroom 5 F'ing times this morning! The worst part is, I am at work. Took Immodium and it's barely helping. I can't eat anything sometimes, and it really gets to me. I brought the left-over pizza with me today, but I guess I'll skip it.

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IrishHeart Veteran
IrishHeart
Posted

Sorry :( you are having such a bad day.

One of the most frustrating things for me is the unpredictability of some foods (which are fine one day) and are suddenly not "okay" for me the next. No pattern. Nothing I can figure out. I have tried. I chock it up to my still-healing gut.

Is it possible it is not the pizza, but a stomach bug?

or something else you ate/drank yesterday? (but, you have probably already thought about all this)

Whatever caused it, it still sucks that you are suffering today.

Stay hydrated and I hope you feel better soon!

tictax707 Apprentice
tictax707
Posted

I totally feel your pain. It's so frustrating! I too, have problems with other foods sometimes, even if they are gluten free. But ultimately I just pay attention, like you are, and note that maybe the veggie/garlic combo is not for you and avoid it in the future. Maybe you can pick off the veggies & garlic for lunch? It's all kind of lame, but it's a learning process, this whole taking care of your body thing... Depending on how bad the D is, you can pick up some pedialtye as it works better to rehydrate you than gatorade. Here's to you bouncing back quickly!

dani nero Community Regular
dani nero
Posted

Although I would love to have my stomach move even once when I'm reacting to something, I still so understand your frustration. I feel like crying when it happens just because I've been thrown off the well-wagon again and I can't seem to find foods that don't give me indigestions. I hope this passes quickly for you and that you'll be back to feeling good again, and without being discouraged about eating out!

JNBunnie1 Community Regular
JNBunnie1
Posted

I had to go without tomato products for over a year. The acid did a number on me. I now tolerate them well, but have to watch it if I get run down or fatigued. Do you have a set of symptoms that you get from gluten, so that you can tell whether you're having a gluten reaction or something else?

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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.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      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.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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