Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Free For 6 Years, Symptoms Back


Katharine25

Recommended Posts

Katharine25 Newbie

I am hoping that some of you can help me figure out what's going on. I was diagnosed with Celiac Disease 6 years ago ( I am now 20 years old). Back then my symptoms were mainly gastrointestinal, such as bloating, gas, diarrehea, and very bad stomach cramps. I felt extremely sick and got to the point that I was afraid to eat anything. I lost almost 15 pounds within 6 months. After finding out I had celiac, all of these symptoms went away and I regained most of the weight I lost. I felt a lot better. 
 
For the past year, however, I have been experiencing incredible fatigue and joint pain. The pain started in my hands but recently it has spread to nearly every joint in my body and the fatigue has worsened. I went to a rheumatologist who did some test- all of which were negative. She had a strong feeling it was connected to celiac disease. I went back to the GI and he did another endoscopy. Since I get so sick from eating gluten he decided it was best if I remain gluten-free and he would see if a.) I am doing a good job on the diet and/or b.) if I have refractory celiac. I had the endoscopy done last week and I am anxiously awaiting for the results. I am very strict with my diet and do no cheating. Does refractory celiac disease sound like a real possibility? 
 
I was just wondering if anyone else has experienced these symptoms and if they have figured out what it is? I am becoming so frustrated because none of the doctors seem to know why I feel this awful.  Could this be related to Celiac? I would appreciate any feedback! 

 

Thanks!! 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



bartfull Rising Star

A stab in the dark: you may have developed an intolerance to nightshades (potatoes, tomatoes, peppers and eggplant). I say this because most folks here who are intolerant to them present with joint pain.

pricklypear1971 Community Regular

Or, you have become more sensitive to gluten...you are now out of that teenage honeymoon period when it tends to go dormant.

You may have to readjust your food to stricter guidelines (some people must drop processed foods or foods that aren't tested, etc.).

You also may have gotten a bad glutening and are taking a long time to heal.

Some people develop other intolerances, like nightshades as bartfull said.

You may have another AI disease brewing, and it hasn't shown up on tests. Several AI diseases are connected with joint pain. Of course, a Rheumy would look for arthritis, lupus, etc. but did she check thyroid?

I think it's good you are getting scoped, it may help answer some questions. Did your doc rerun celiac blood tests to see if antibodies are elevated?

I'd get copies of all labs and go down the list for AI diseases and ensure you were checked for all of them.

nvsmom Community Regular

Prickleypear and Bartfull said everything I was going to add. :)

 

I would wait on your test and see what it says, then look into other food intolerances and thyroid testing.

 

When you do get your lab results, request hard copies so you can do some of your own research on those results. I did not do that back in my early 20's when I started getting fatigue and arthritic like joint pain. My doctor ran a few tests and told me all was normal but I might get arthritis one day; when I went back through my records 15 years later, I found my TSH (thryroid stimulating hormone) was slightly elevated at a 6 something (now considered quite high) and I had a positive ANA that she didn't feel the need to mention. Hypothyroidism can cause pain and I could have been treated (and felt good) during my youth rather than my middle age... Get all lab results, and try to get the results they have previously run on you because it could give you a better idea of what is up.

 

Best wishes. i hope you feel better soon.

Gemini Experienced

What they all said!  Especially get your thyroid checked as joint pain and fatigue are huge with thyroid disease.  I am surprised (not that I should be) that any doctor would jump to the conclusion that you might have refractory sprue because of joint pain.  Unless you are losing a lot of weight and are not absorbing again, refractory would be the last thing I would think.  Return of some symptoms is so common and usually means other AI diseases brewing or another intolerance has cropped up.  Don't panic...you'll get this figured out. We're here to help!

Takala Enthusiast

Ask yourself "what is different?" about this year vs. last year, re: everything that is going into your mouth, including otc and Rx medications.  Strongest possibilities are cross contamination, additional food reactions such as to oats, soy, and thyroid issues, or a combination of all three. 

 

Don't despair, it's possible to figure this out. 

Katharine25 Newbie

Thanks so much for all of your input! The results came back from my endoscopy and everything looks like it has healed. We have concluded that it is not celiac related and I am going to get tested for other food intolerances. I've had my thyroid checked twice within the last year thinking I had hypothyroidism but it looked fine. If nothing comes up with food intolerances, I'll go back to the rheumatologist! 


Thanks again!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,137
    • Most Online (within 30 mins)
      7,748

    Kristen Wolf
    Newest Member
    Kristen Wolf
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Jenny (AZ via TX)
    • Bev in Milw
      Reading labels at dailymed.com is simpler if you’re familiar w/ gluten-free list of inert ingredients (aka ‘excipients’  allowed by FDA.      www.gluten-free.com has that list & I’ve included It’s below…. Tricky ones for me are the “4 D’s“ because names are similar. These 2 are gluten-free by ‘legal’ definition— •Dextrans - Partially hydrolyzed corn or potato starch. •Dextrose - Powdered corn starch. Other 2 need to be questioned. (Maybe ok for isolated 7-10 day Rx,   antibiotic?,  but gluten-free status needs to be verified for long term / daily use for chronic condition, like thyroid or BP meds.)   These are : •Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. •Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca.  (Maltodextrin on US labels MUST be corn so gluten-free.) Technically, ‘Starch’ on USDA ‘food’ labels in US must be from corn, & if not, the source must be identified.   In drugs,‘ Pregelatinized starch’ & ‘Sodium starch glycolate’ can also be from potato, rice, OR wheat.  Wheat is more likely to be found in products made outside of US (Europe) where corn is not the major(readily available & least costly) crop.     Hope this helps even though  learning sources of some gluten-free ones may make them less appealing. (And while the “Read every label, every time” for gluten is a pain, I’ve learned there are worse things than celiac dx—Allergy to corn would be at top on my list!)          Bev in Milwaukee From www.gluten-free.com EXCIPIENT INGREDIENTS IN MEDICATIONS  Aspartame - An artificial sweetening agent derived from aspartic acid. Aspartic Acid - A crystalline amino acid found naturally in sugar beets and sugar cane.  Benzyl alcohol - Made synthetically from benzyl chloride which is derived from toluene (a tar oil). Cellulose - (ethylcellulose, methylcellulose, hydroxymethylcellulose, hydroxypropyl, microcrystalline) – Obtained from fibrous plant material (woody pulp or chemical cotton). Cetyl alcohol - Derived from a fat source (spermaceti, which is a waxy substance from the head of the sperm whale). Croscarmellose sodium - An internally cross-linked sodium carboxymethylcellulose for use as a disintegrant in pharmaceutical formulations.  Comes from wood pulp or cotton fibers to form carboxymethylcellulose.  It contains no sugar or starch. Dextrans - Partially hydrolyzed corn or potato starch. Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca. Dextrose - Powdered corn starch. Fructose - Obtained naturally from fruits or honey; hydrolyzed cane or beet sugar. Gelatin - Obtained from the skin, white connective and bones of animals (by boiling skin, tendons, ligaments, bones, etc with water). Glycerin - Historically, glycerin (also known as glycerol), was made the following ways: -  Saponification (a type of chemical process) of fats and oils in the manufacturing of soaps -  Hydrolysis of fats and oils through pressure and superheated steam -  Fermentation of beet sugar molasses in the presence of large amounts of sodium sulfite   Today its is made mostly from propylene (a petroleum product) Glycerols - Obtained from fats and oils as byproducts in the manufacture of soaps and fatty acids (may also be listed as mono-glycerides or di-glycerides). Glycols - Products of ethylene oxide gas. Hypromellose – A brand of hydroxypropyl methylcellulose (see cellulose). Iron oxide (rust) - Used as a coloring agent. Kaolin - A clay-like substance. Lactilol - Lactose derivative; a sugar alcohol. Lactose - Also known as milk sugar, is used in the pharmaceutical industry as a filler or binder for the manufacture of coated pills and tablets.   Commercially produced from cow's milk. Maltodextrins - A starch hydrolysate that is obtained from corn in the United States but can also be extracted from wheat, potato or rice. Mannitol - Derived from monosaccharides (glucose or mannose). Methyl Paraben – Comes from the combination of denatured wood alcohol and benzoic acid (benzoic acid occurs naturally in cherry bark, raspberries, tea, anise and cassia bark).  Polysorbates - Chemically altered sorbitol (a sugar alcohol). Polyvinyl alcohol – A water soluble synthetic alcohol (synthesized by hydrolysis of polyvinyl acetate). Povidone (crospovidone, copovidone) - synthetic polymers  Pregelatinized starch - A starch that has been chemically or mechanically processed.  The starch can come from corn, wheat, potato or tapioca. Shellac - A natural wax product used in tablet or capsule coating. Sodium lauryl sulfate – A derivative of the fatty acids of coconut oil. Sodium starch glycolate - Sodium salt of carboxymethyl ether of starch. Usually from potato but can be from corn, wheat or rice. Stearates (calcium, magnesium) - Derived from stearic acid (a fat; occurs as a glyceride in tallow and other animal fats and oils, as well as some vegetables; prepared synthetically by hydrogenation of cottonseed and other vegetable oils). Sucrose - Sugar also known as refined sugar, beet sugar or cane sugar. Titanium dioxide - Chemical not derived from any starch source used as a white pigment.  Triacetin – A derivative of glycerin (acetylation of glycerol). Silcon dioxide – A dispersing agent made from silicon.  
    • NoriTori
      @Scott Adams  Sure, Any and all information is welcome. Also the only was to convince my family to get tested is to get tested myself and conclusive answers. Very stubborn lot.  
    • trents
      Understood. It's very anxiety-provoking when you don't know what you are dealing with and don't know if you are attacking it correctly.
    • Heatherisle
      I have heard of NCGS, but everything is just so confusing!!! Just unsure of things as her EMA test was negative but TTG was positive @19u/ml(lab range 0.0-7.0).Apparently she also has occasional bubble like blisters in between her fingers, don’t know if that’s significant. She is triallling gluten free as suggested by the gastroenterologist after her endoscopy. Keep getting different answers when typing in her symptoms etc. Some sites say it can be possible to have coeliac, even with a negative EMA . It’s so frustrating and her anxiety levels are through the roof. I know she’s hoping it’s coeliac which is weird I know!!! But if it’s not it just means more tests. Sorry to ramble on!!!
×
×
  • Create New...