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Gluten Free Since August 10 2012 - Feeling Tired


Canadian

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Canadian Newbie

Hello all,

I have had chronic rhintis for 5 years or so now and have been taking nasal steroids to deal with it. I wanted to be able to not have to use the nasal sprays so I did a sensitivity test on aug 10 and it came up with gluten as something I had a bad sensitivity too. I cut out gluten and other things right away.

So I tried not using the nasal sprays much while going gluten free so I could gauge what would happen. After about 4 or 5 days I felt absolutely wonderful. My sinuses were quite clear and I did not really have much brain fog which I used to get quite a bit. Although I did have licorice on August 19 which I did not know contained gluten until after I had ate it. I noticed I did not feel so great that night and the next day was really quite bad and I had a lot of brain fog. Since the licorice I have not had any gluten products that I know of and am rarely taking the nasal sprays.

The problem I am facing now is fatigue. For the last week or so, I have slept my normal 7 or 8 hours, but when I wake up in the morning, I feel like I have barely slept at all and I feel fatigued for the whole day. But I assume this is just one type of withdrawal symptom that is possible. I understand that my fatigue is supposed to go away eventually, but it is very difficult to deal with.


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ravenwoodglass Mentor

It could be withdrawl but it also could be your body is still fighting the glutening you had. Some of us can take quite a while to go through the full cascade of symptoms that they get. And those symptoms can be different for different people. I was glutened about a month ago and just started feeling normal a couple days ago.

1desperateladysaved Proficient

One thing I feel about natural remedies like diet: If there is any reaction at all it is good. If you feel good or bad something is happening.

I had about a week of bliss before falling into withdrawl or foggy dizziness of dispair. I don't know if it was withdrawl or contact with gluten and other problem foods.

I was doing something right before I got off gluten. I was on an excellent diet and supplements. I had improved in health the past 5 years. I am only about 4 months grain free. I have had some really great days lately; I have had confusing bad days. I am always trying to figure out what went wrong. I believe my supplements are one of the reasons I am improving. I have 30 years to make up for.

My foggy dizziness left at about 3 months. My last reaction to somethingoranother resulted in no fogginess.

I am not saying that you will have the same results, but there is hope. Hang on for the ride.

I hope you can learn and stay on your diet. I hope you will soon be writing about an awesome day. But if you aren't (yet) hang in there because there is hope. You can write and tell if it seems unfair you are still foggy 3 months.

Lastly, I hope you can enjoy gluten free licorice one day.

Diana

txplowgirl Enthusiast

It could be withdrawal or it could be an intolerance. A lot of secondary intolerances pop up when going gluten free.

Dairy causes my sinus's to act up so bad my sinus's swell as well as the roof of my mouth swells and blisters pop up. When that happens I usually have about a week and a half of pure heck.

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    • trents
      Welcome to the celiac.com community, @Cecile! It is common for those with celiac disease to develop sensitivity/intolerance to non-gluten containing foods. There is a high incidence of this with particularly with regard to dairy products and oats but soy, eggs and corn are also fairy common offenders. Like you eggs give me problems depending on how they are cooked. I don't do well with them when fried or scrambled but they don't give me an issue when included in baked and cooked food dishes or when poached. I have done some research on this strange phenomenon and it seems that when eggs are cooked with water, there is a hydrolysis process that occurs which alters the egg protein such that it does not trigger the sensitivity/intolerance reaction. Same thing happens when eggs are included in baked goods or other cooked dishes since those recipes provide moisture.  So, let me encourage you to try poaching your eggs when you have them for breakfast. You can buy inexpensive egg poacher devices that make this easy in the microwave. For instance:  https://www.amazon.com/Poacher-Microwave-Nonstick-Specialty-Cookware/dp/B0D72VLFJR/ Crack the eggs into the cups of the poacher and then "spritz" some water on top of them after getting your fingers wet under the faucet. About 1/4 teaspoon on each side seems to work. Sprinkle some salt and pepper on top and then snap the poacher shut. I find that with a 1000 watt microwave, cooking for about 2 minutes or slightly more is about right. I give them about 130 seconds. Fatigue and joint pain are well-established health problems related to celiac disease.  Are you diligent to eat gluten-free? Have you been checked recently for vitamin and mineral deficiencies? Especially iron stores, B12 and D3. Have you had your thyroid enzyme levels checked? Are you taking any vitamin and mineral supplements? If not, you probably should be. Celiac disease is also a nutrient deficiency disease because it reduces the efficiency of nutrient absorption by the small bowel. We routinely recommend celiacs to supplement with a high potency B-complex vitamin, D3, Magnesium glycinate (the "glycinate" is important) and Zinc. Make sure all supplements are gluten-free. Finally, don't rule out other medical problems that may or may be associated with your celiac disease. We celiacs often focus on our celaic disease and assume it is the reason for all other ailments and it may not be. What about chronic fatigue syndrome for instance?
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