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How Long Until Stomach Ache Goes Away?
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I am only on day 2 of gluten-free eating and I am being very careful. I guess I thought if I wasn't eating gluten foods that I would stop getting a stomach ache every time I ingest food. This morning I ate gluten-free honey chex (no milk) and about 45 minutes later I had a horrible stomach ache. Same thing awhile later when I ate a gluten-free tart from a gluten-free bakery. Am I going to keep having a stomach ache every time I ingest food?? How will I even know if going gluten-free is the right decision when it is still making me sick?

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It took about two weeks for me to really notice a difference. At first I just started feeling a little less sick. Hang in there.

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Maybe try just some simple fresh foods for a while? Meat, fish, veg, fruit...

Some people find gluten-free products are ok as a treat, especially once you start feeling better

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get off the processed stuff fully. Your body is still too raw to handle them.

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I am hoping I will not have to go dairy-free. 2/3 of my diet is smoothies (I do Visalus smoothies with lots of fresh fruit and skim milk). The smoothie mix itself is gluten-free but obviously not dairy-free. Maybe I could mix it with almond milk to at least reduce the amount of dairy. But I really don't want to cut it out completely bc the smoothies have really helped improve a lot of my nutritional deficiences.

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My stomach aches improved after about a week and was MUCH better after a couple of months. It takes a while to get better, and thje first few weeks can be tough if you experience withdrawl.

I would suggest going dairy free for a while too. Almond and coconut milks are tastey and often fortified with vitamins. For added protein, you can add vegan protein powders to your smoothies. Cow milk is not actually that nutritious without the added vitamins; the proteins and fats are good, but the calcium in milk is much harder to absorb than from plant sources.

Many celiacs find they can add milk back after half a year or so after their gut has healed. Since milk can actually cause some villi damage (as far as I have heard) in people with sensitivities to it, it's a good thing to cut for a while.

Best wishes.

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If you really do have celiac disease, you will have damage to the part of your small intestine which produces the enzyme which digests the lactase in milk. Therefore, the milk will cause just as much pain for your stomach as gluten, because it will not digest but putrefy, produce gas and cause bloating, cramping and diarrhea. After you have healed you should be able to handle milk again. I would strongly advise you to use almond, rice or hemp (or even coconut) milk instead of dairy milk in your smoothies. These milks are very flavorful and healthy for you. Trader Joe's makes a hemp protein powder you could add to your smoothies if you wanted. or add an additional protein powder of your choice..

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    • That's great to hear you are feeling better Nightsky.  I really think when our GI systems are in distress already that it doesn't take much to set off symptoms.  Once I eliminated the other foods that cause me symptoms that helped a lot too.  And added some extra vitamin D to my diet and selenium. Many of us have developed reactions to other foods besides gluten and need to avoid them to keep symptoms at bay.  For me nightshades, carrots, soy, dairy, and celery all cause symptoms.  It took me awhile to figure out all those food culprits, but it made a big difference getting them out of my diet. But we are all individuals, and our bodies react individually.  So you may or may not have additional food intolerances develop. Celiac is one of those life journey things and we learn as we go.  Just keep the bottle of aspirin handy!
    • I know that Lea & Perrins Worcestershire Sauce  in the US is gluten free, I also know that in Canada it is NOT. This is a very reliable site: http://www.glutenfreedietitian.com/vinegar/ But it is in the US. I'm agast that the Irish Celiac Society says malt vinegar is gluten free.  I wouldn't use it. No sense taking any chance at all.
    • You should never have cut out gluten until you had the biopsy done. It's much worse to have to go back on after you've been off gluten for a while. There's no way I could ever do the gluten challenge after being off gluten for even a month because my reactions got so dramatically worse.  Stress definately can trigger celiac- before I was diagnosed - it got the worst after surgery and after a stressful time planning my daughters wedding. 
    • Hi not diagnosed celiac, Welcome to the forum! Your doctor should be sent to remedial celiac disease training.  Since that probably won't happen, I suggest you find a new doctor.  He doesn't know what he's doing when it comes to diagnosing celiac disease. You should not have gone gluten-free before completing all celiac disease testing.  The testing for celiac disease depends on the immune reaction being active.  Removing gluten before testing removes the antigen that causes the immune system to react, and lowers the chances of getting a correct test result dramatically.  The University of Chicago celiac disease center recommends: ******************************************** http://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/ Prior to blood testing we recommend 12 weeks of eating gluten. Prior to an endoscopic biopsy we recommend 2 weeks of eating gluten. In the case of a severe reaction to gluten, a medical professional may opt to shorten the 12-week challenge and move immediately to an endoscopic biopsy. May, 2013 ******************************************** So you will need to go back to eating gluten before your endoscopy.  That may cause worse symptoms than before when you were eating gluten.  So it would have been better to do all testing before going gluten-free. Can you search for a celiac disease support group in your area?  They exist in many parts of the USA and world.  They can be a good place to get a knowledgeable doctor recommendation.  There is also a doctors subsection of this forum where you can search to see if any doctors in your area were recommended.
    • Hi All, I'm new to this and very confused! I have Lea & Perrins WC sauce, it lists it's first ingredient as Malt Vinegar.  I have the Coeliac Society of Ireland Food List 2015 here, and it says "All Vinegars are Gluten Free including Malt Vinegar." Doesn't that mean that L&P Worcestershire sauce is safe?   Their website states " Lea & Perrins® Worcestershire Sauce is cholesterol free, fat free, preservative free, gluten free and has 80% less sodium than soy sauce. " I'm cooking for my coeliac niece, can't afford to make a mistake!
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