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Rebound Pain?

M-Rods

By M-Rods
in Coping with Celiac Disease

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M-Rods Newbie
M-Rods
Posted

Hi everyone

I have been gluten free for about 6 weeks, and the pit in mt stomach pain seemed to fade away after a couple of week. But yesterday its started to return and is worse today. I have been very careful and don't think Ive ingested any gluten.

Can the pain just relapse?

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nvsmom Community Regular
nvsmom
Posted

I would get what felt like a gluten caused pain when I ate milk products on an empty stomach. Could that be it? Something didn't agree with you. It could have been crosscontamination (gluten) or another food irritant. I have had periods of stomach irritation from nachos, beer sticks... the more processed the worse it gets me. It would usually last a couple of days...

I hope you are feeling better and the symptoms don't stick around.

GFinDC Veteran
GFinDC
Posted

Hi M-Rods,

6 weeks is great start on the gluten-free diet. A research study a while back did show that many celiac patients on the gluten-free diet did not return to completely normal gut condition after 18 months. Improved yes, but normal, no. Maybe they were normal for celiacs though.

Many members here have reported becoming more sensitive to gluten after being off it for awhile. So small amounts of cc that may not have been noticed before, may later start causing issues. Also, some of develop additional food intolerances beyond gluten.

Really 6 weeks is not very long in the healing process. It is fairly common for people here to report digestive symptoms for several months or more after going gluten-free. That doesn't mean it isn't important tho. It could be something else going on or not. I suggest you take another look at your diet and make sure there is no gluten in it.

Some starting the gluten-free diet tips for the first 6 months:

Get tested before starting the gluten-free diet.

Get your vitamin/mineral levels tested also.

Don't eat in restaurants

Eat only whole foods not processed foods.

Eat only food you cook yourself, think simple foods, not gourmet meals.

Take probiotics.

Take gluten-free vitamins.

Take digestive enzymes.

Avoid dairy.

Avoid sugars and starchy foods.

Avoid alcohol.

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      What Dr. Gunn states is essentially true. It is a rule out measure. But be aware that to possess either of the two primary genes that have been identified with celiac disease (or both) doesn't necessarily mean that you have or will develop celiac disease. Almost 40% of the general population carries one or both but only about 1% of the general population will develop active celiac disease. It remains latent until triggered by some stress event which may or may not occur. So, there is a genetic component to celiac disease but there is also an epigenetic component. 
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