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

Help, Please

sputnik1

Recommended Posts

sputnik1 Newbie
sputnik1
Posted

Hello. I know this discussion is over 3 years old, but I JUST found it and really need some help. I am a VERY active 30 year old. About 5 years ago I've started having these "episodes" of ridiculous fatigue, puffy face (under eyes), muscle cramps, distended stomach, gas and constipation. This coincided with me finding out I had HSV2 and I was blaming everything on that virus. I've now been on medication since forever and these fatigue episodes have continued. they come and go as they please, sometimes days, sometimes weeks and a few times as long as a month. If I try to push myself and workout while being derailed, I get acid reflex. I've been told it's depression, it's all in my head, i am overworked, over workedout.... but i know it to not be true. because after being ill for a week, i'll wake up one day and all will be normal and i'll be able to play soccer for 2 hours again - no problem. 

 

i've noticed that i get this when i stress or when i drink beer (even just A beer, i almost never drink) or eat some carbs or some sweet stuff. I've looked into cadida and been taking good probiotics to no avail.

 

I eat really healthy, no fast food, no carbs. but if i do eat something "off" or drink a beer.... ohhh here it comes, it's like i get hit by a truck and off i go, my brains fogs up and i lose any motivation for anything.

 

it appears that the posters here have similar problems, yet going gluten free hasn't really helped them. so what is the solution then ? it's been 7 years....

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

Celiac.com Sponsor (A8-M):


peanutbutterandjelly Newbie
peanutbutterandjelly
Posted

Go and get bloods done, and go from there. While it might not help everyone, it might just help you :) Worth a shot to stop feeling this way, yeah? I know for me it is, just waiting on an endoscopy to officially diagnose/confirm, CAN NOT WAIT to start gluten-free!

mushroom Proficient
mushroom
Posted

Have you ever been truly gluten free in 7 years?  It doesn't take much to keep the autoantibody factory in production, and one lapse (like a regular -- non gluten-free - beer) can start up a new, more active production line.  So before you say it is not gluten, you must be truly gluten free, OCD almost in being gluten free and avoiding cross-contamination (which comes from something as simple as taking croutons off the salad and then eating the salad!).  Give it a good strict trial, drink Redbridge or Bard's Ale or similar gluten free beer, and see how you feel when you are truly gluten free.

kareng Grand Master
kareng
Posted

Hello. I know this discussion is over 3 years old, but I JUST found it and really need some help. ....

I split this into its own topic as I felt that would be more helpful.

sputnik1 Newbie
sputnik1
Posted
  • Author

One other "distinguishing" symptom is i get these tiny tiny bumps (sores ?!) on the inside of my bottom part of mouth not on lip, but from lip down. they come and go at times and only stay for a few hours, but i can't even see them in mirror they are so small, yet i feel them very much with my tongue. they are not 100% present for the time all the fatigue lasts, but they ONLY show up when i have this.

 

i'll do the gluten free, no doubt. However, what i was saying is that the member that had 100% of my symptoms also went gluten free and yet says his/her symptoms come out from time to time

mushroom Proficient
mushroom
Posted

You mention posters having similar problems and gluten free not helping, but I can't find which posters you are referring to.  This must have come from the splitting of the topic, I guess.  So perhaps you can remind us.  Most people notice some difference when eating gluten free; very few have no changes unless they do not wait long enough for changes to occur.

sputnik1 Newbie
sputnik1
Posted
  • Author

Hey Mushroom, yeah the topic was indeed split, sicne the original post was last update 3 years ago. but people there seem to share 100% of my symptoms. the damn CRAVING is my biggest downfall. I am not hungry and yet all i want is sugar and carbs. it's crazy. i fight and fight with myself and lose everytime to sweets. I'll go take out money from ATM just to go to vending machine and buy a King Size Snickers and this is coming from a guy that eats home made soup and buckwheat as 80% of the diet on normal days.

 

I doubt this gluten reaction because if something is BAD for you, why would the body keep craving it.

 

original post this way: yumummymy is the poster

https://www.celiac.com/forums/topic/57102-tiredfuzzy-swollenbloated-but-no-stomach-distress/

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

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted

You think heroin is good for heroin addicts or alcohol is good for alcoholics? :ph34r:   Stuff becomes bad for you because you crave it and consume too darned much of it.  Sure sign of addiction.  We always become addicted to the stuff that's bad for us.  Lay off it :ph34r:   Go back to buckwheat and soup and feel better :)

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,966
    • Most Online (within 30 mins)
      7,748
    Kemi
    Newest Member
    Kemi
    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

    • trents
      Diagnosed gluten allergy but not Celiac

      By trents · Posted

      I don't think we can say that just one thing, whether vitamin D deficiency or emotional trauma, or a viral infection, or what ever is always what triggers the onset of celiac disease. We do know there is a genetic component to it and there is increasing evidence that factors creating gut dysbiosis (such as overuse of antibiotics and preservatives and environmental toxins) are major players. Hybridizing of heirloom wheat strains to increase the gluten content by multiples may also be a factor.
    • trents
      Blood results

      By trents · Posted

      Thanks for the follow-up correction. Yes, so not 10x normal and the biopsy is therefore totally appropriate to rule out a false positive or the unlikely but still possible situation of the elevated lab test number being caused by something besides celiac disease. 
    • Waterdance
      Diagnosed gluten allergy but not Celiac

      By Waterdance · Posted

      Thanks. I believe I can trace my gluten and milk allergies to specific traumas in my life. I've had some quite severe traumas over my lifetime. Mostly in my history I was so out of sorts surviving that diagnosing gluten sensitivity/allergy/celiac was just not on the table for such a survival mode existence. Vitamin D makes sense too. Now I take very good care of myself, I have a rock solid stability and I do take 1,500 IU of D daily. It's more obvious to me now what's causing problems and so most of the time I only eat protein and vegetables. I cheat sometimes. I end up paying for it though. 
    • Heatherisle
      Blood results

      By Heatherisle · Posted

      Thanks everyone for replying. Actually made a mistake when stating the lab range for results, should have been 0.0-7.0 not 0.7 u/ml. She was 19 u/ml. I’m afraid science bamboozles me especially trying to understand all the IgA’s and other bits!!!!Regular blood results like full blood count etc not so much!!!!
    • John767
      Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing

      By John767 · Posted

      DiGiornos gluten free pizza at one point was  made from a dough derived of wheat starch...yet they were able to call it gluten free probably because it came in at under 20ppm for gluten.  Apparently the recipe was changed and the pizza not longer contains a wheat starch derived crust.  As for the Heinz dressing, it could be an issue with cross contamination with wheat barley and or rye somewhere during the production process.  If you read how Frito-Lays (on their website) designates items gluten free, you will understand the variances in the lengths companies go through in deciding when to put on a gluten free label and when not--Frito-Lays is pretty solid.  Also being in Canada, they may follow a common international rule of less than 20ppm of gluten is all that is required to be labeled gluten free regardless of the grains used to manufacture the product (common in Europe, Central, and South America)...it took a couple of really rough mornings after consuming some Dura Damm (labeled as gluten free outside the USA) for me to realize that it was a gluten reduced beer. Same with Mahou Beer which actually says in Spanish "suitable for celiacs", unfortunately it is not suitable for this celiac and of course the following day was really rough as well...really take the time to read the ingredients because had I read the ingredients of  Mahou's "suitable for celiacs" "sin gluten" beer I would have noticed that it was made from cabada (Spanish for barley)...hope this helps...        
×
×
  • Create New...