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

Vent


NateJ

Recommended Posts

NateJ Contributor

I'm just going to vent because I know this is probably the only place people will understand.

I'm tired of being sick.

After 18 months of feeling normal I am sick again.

Something is inflaming my stomach and I can't figure out why.

The worst part is I've tried a lot to feel better and nothing works.

My doctor is clueless and just wants to throw pills at me. The GI takes four months to see.

And no amount of restricted diet or OTC will help the symptoms.

I don't think I can take a hospital visit and I know they will just tell me its IBs.

It's frustrating and torturous because I know what it was like to feel good.

I feel like the only recourse is to starve myself.

I'm already under weight and fight to get calories.

Am I resigned to a life of pain and sitting at home near my toilet?

Doesn't seem a way to live but I feel like I've tried everything.

Thanks for listening

Nate


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



Celiac.com Sponsor (A8-M):



dani nero Community Regular

Sorry to hear that Nate :-( *big hug*

Yes we know the feeling and our hearts are with you. Starvation won't help at all because lack of nutrients will contribute to making you feel this lousy about this whole situation.. I'm in the same boat. It's hard to see any positives when we're like this. 

 

I'm afraid I'm not that knowledgeable to be able to figure out why you're sick again. But try to retrace if something no matter how significant change at about the same time your symptoms came back.

shadowicewolf Proficient

Keep a food log. This can help track down any patterns if you have any other food issues.

NateJ Contributor

I'm actually doing that with the guidance of a dietician. So far everything makes me feel sick.

I stopped taking a med my dr put me on because she thinks I have an ulcer. It was giving me really bad migraines which I haven't had in years.

I'm thinking about trying probiotics next.

She wants me to see a new GI too.

Ugh it's frustrating.

Archived

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

  • 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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.