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General Ludd

Member Since 03 Apr 2012
Offline Last Active Feb 11 2013 03:23 PM

#853392 A Cautionary Tale: Symptoms Are Not Always From Gluten

Posted by on 11 February 2013 - 03:24 PM

I am writing with a cautionary tale. When those of us with food sensitivities have a GI problem, our celiac/gluten sensitivity, lactose intolerance, etc are almost always the first thing we go to. For over a two year period I had become convinced that my gluten sensitivity was becoming worse and worse. By November of 2012 I was having episodes of severe pain in my upper abdomen that also were accompanied by fever and chills. (It had been about 20 years since I'd last had a temperature over 100°). I was starting to make absurd conclusions about where the gluten was coming from (given how strict I've been with my gluten-free diet for over 3 years--I am very very strict). Absent any reasonable gluten sources, I began suspecting I'd developed sensitivity to corn or soy. But the events seemed unrelated to my consumption of those substances.

After an emergency room visit at the end of December and, and a miserable January, I finally got in to see an insightful GI doc, we began looking for other explanations. He scheduled some tests right away including an ultrasound (came back negative for disease or injury), and a CT scan with contrast dye and barium "smoothie". Much to my shock the radiologists found a tennis-ball sized mass in my mesentery. I am just recovering from the biopsy today to determine if it is malignant, but either way it will have to come out.

So my recommendation is that, along with the usual questions about whether it might be another food sensitivity, it is very well to consider that if your symptoms become increasingly or inexplicably worse, it may be worth asking your doctor to do a thorough exam for other possibilities. Especially if they are accompanied by chills or fever.
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#847230 Help--Recently Diagnosed--Mostly Vegetarian Eater......gluten Free Diet Panic

Posted by on 06 January 2013 - 08:41 PM

When I learned I couldn't eat gluten anymore, I had a pretty hard time too. Eating out, pot-lucks, social gatherings, family gatherings are still a challenge, but nowhere near as bad as I originally expected. The worst thing is to dwell on what you're going to miss. I used to bake bread regularly, I grieved at the loss of this simple pleasure, but after a few years and some accidental glutenings, the thought of bread of any kind is unappealing. I don't miss it one bit.

As for beer, I used to love a thick stout and dabbled in homebrew a bit. Beer was one of the first foods that I had trouble with when my gluten sensitivity started becoming noticeable. So I had stopped drinking it long before I realized I had a problem with Gluten. Since then I've had some of the sorghum and rice beers and they are both quite light and flavorful. I don't remember what Corona tastes like, but sorghum can be made into a light pilsner (but with a distinct aftertaste). It reminded me so much of beer my body got ready for trouble that never hit.

If you are foodie (I am not, but I like tasty food), go to the recipe sites like Gluten Free Goddess for inspiration and hope. There are so many delicious foods out there. I like to remind my family that most of the food in the world is gluten free. My mom has become quite the skilled gluten-free pie and home-made gluten-free ravioli maker! I don't know how she does it, but you can't tell the difference. In fact, I think gluten-free pie crusts can easily be better than wheat ones!
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