Jump to content

  • 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

Pain..question

GFreeMO

By GFreeMO
in Coping with Celiac Disease

Recommended Posts

GFreeMO Proficient
GFreeMO
Posted

My guts are killing me.  My lower right side hurts and feels swollen and bruised.  I was diagnosed with celiac at the end of Jan.  I had several slip ups between now and then.  Last week I was glutened by cc.  Had major D for 2 days and D last night.  Today I feel like a horse stepped on me.  I cant take the pain anymore.  The GI said that there is nothing else wrong but could be some IBS with the celiac.  

I dont know what to do at this point.  I am down to unprocessed meats, fruit and veg, salt, pepper and olive oil and eggs...Water and lemonade and mint tea to drink...nothing else.  My guts are searing. :(

I have also been running a low grade fever with isn't helping matters.  I have since I was diagnosed.

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

Celiac.com Sponsor (A8-M):


Brandiwine Contributor
Brandiwine
Posted

Sounds like you have a lot of healing to do, the longer you go without gluten the better you'll feel, getting CC is a set back. You might try cutting out eggs as well a lot of us have other food allergies egg being a common food allergy it's worth a try. I have read others having trouble with meat, lentils, nuts, dairy, nightshades, soy, etc. you have to pay close attention to how you feel and how you react to certain foods. This is a great place to find support and answers, I'm sure the wiser Celiacs will chime in when they log on, they all have great advice, just hang in there! Hope you find some relief soon!

Brandiwine Contributor
Brandiwine
Posted

Oh and I run a fever when I'm glutened and will be sick for a week sometimes longer...

CommonTater Contributor
CommonTater
Posted

My guts are killing me.  My lower right side hurts and feels swollen and bruised.  I was diagnosed with celiac at the end of Jan.  I had several slip ups between now and then.  Last week I was glutened by cc.  Had major D for 2 days and D last night.  Today I feel like a horse stepped on me.  I cant take the pain anymore.  The GI said that there is nothing else wrong but could be some IBS with the celiac.  

I dont know what to do at this point.  I am down to unprocessed meats, fruit and veg, salt, pepper and olive oil and eggs...Water and lemonade and mint tea to drink...nothing else.  My guts are searing. :(

I have also been running a low grade fever with isn't helping matters.  I have since I was diagnosed.

I'm so sorry. When it happens to me I'm in pain for weeks sometimes. I am so terrified of eating out now because of what you are going through. I'm even afraid of eating at my daughters because she really doesn't understand and I pay for it.  I only eat at home now.

I double up on my probiotics and eat more sauerkraut when I'm really hurting. I hope you are feeling better soon. Hugs.

GFreeMO Proficient
GFreeMO
Posted
  • Author

Thank you both!  I am super sensitive and am reacting to lots of things right now.....and the GI said go home and eat gluten free.  HA!  If it were only that simple!!

 

Thanks for the comments.   

CommonTater Contributor
CommonTater
Posted

Keep in mind if you are new to this that gluten hides in a LOT of things. Read ALL labels and if in doubt, call the company and talk to someone. Most products havd a number on the food package.  I am going to start taking Gluten Ease and see if that helps me more.

cyclinglady Grand Master
cyclinglady
Posted

Rotation, rotation, rotation!  All good advice from everyone who responded to your question.  I'd add that in order 1) calm down your body (inflammation) and 2) prevent you from developing allergies to other foods,  you'll need to rotate your foods.  There are plenty of four day rotational diet sites out there that can go into detail.

 

Good luck!

 

 

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

Celiac.com Sponsor (A8-M):


GFreeMO Proficient
GFreeMO
Posted
  • Author

Thanks everyone.  Most of my celiac symptoms have resolved.  DH is just about gone, joint and muscle pain is about gone and no more bladder issues or migraines.  I just have this constant nagging gut pain and that is hard to deal with.

1desperateladysaved Proficient
1desperateladysaved
Posted

Just my own thoughts:

 

Try water or coconut water for beverage.  I wonder if lemonade could be irritating, ever spilled lemon juice on a cut?   I had some pain, but nothing like you describe.  Ouch!

GFreeMO Proficient
GFreeMO
Posted
  • Author

I'm allergic to coconuts but I'll try just water for a while.  Thanks for the suggestion.

BabsV Enthusiast
BabsV
Posted

Gut pain is no fun...after almost two years post-diagnosis I am finally getting a handle on the pain I continued to experience even though I was strictly gluten free. What worked for me was giving up: corn, dairy, most grains (I can tolerate rice and small amounts of sorghum), any processed meats, egg yolks...plus anything with fat I can tolerate in very small amounts (as in one tiny tiny slice of avocao or 4 pecan halves) but if I eat too much I'm miserable. Drink lots and lots of water...that is really good for your body in general (my nutritionist and I had a whole conversation on drinking water when I saw her last week!)

GFreeMO Proficient
GFreeMO
Posted
  • Author

BabsV, Thank you for sharing that.  I read on here so many times that people quit eating gluten and in 2 weeks they feel great.  That is not the case with me.  Some of my celiac issues have resolved but the gut pain hasn't.  

I am off gluten, all grains, dairy and soy.  Hopefully in time I will feel better.  I hope that I am ok with egg yolks b/c I eat hard boiled eggs every day for breakfast with fruit!

Thanks for the tip on the water too!  

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began...
    2. Scott Adams
      - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted...
    3. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

      Thank you.
    4. deanna1ynne
      - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased int...
    5. cristiana
      - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott. Have manufacturers ever said why that should be the case?
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,437
    • Most Online (within 30 mins)
      7,748
    rednecksurfer
    Newest Member
    rednecksurfer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By cristiana · Posted

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.