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

So Discouraged, Hypoclycemic And Stomach Inflamation


CynthiaSt

Recommended Posts

IrishHeart Veteran

I guess my suggestion that you see an endocrinologist was completely disregarded?  :(

oh well, I tried.

Best wishes!


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



Celiac.com Sponsor (A8-M):



CynthiaSt Rookie

Hi IrishHeart,

     Please don't be offended. I am not making any final decisions on my next step until my doctor's appointment on Jan 21.

I am trying to be very educated as to my alternatives so I can make a good decision after the appointment. I certainly have not ruled out the endocrinologist.

   I am, also very interested in how people who have cured these problems have done it. We all have to help each other out on this journey and I appreciate your advice. Sometimes it takes months up here to get in to see these specialists. I have had to wait 3 months just to get the results from my scope.

Cheerio

CynthiaST

IrishHeart Veteran

Hi IrishHeart,

     Please don't be offended. I am not making any final decisions on my next step until my doctor's appointment on Jan 21.

I am trying to be very educated as to my alternatives so I can make a good decision after the appointment. I certainly have not ruled out the endocrinologist.

   I am, also very interested in how people who have cured these problems have done it. We all have to help each other out on this journey and I appreciate your advice. Sometimes it takes months up here to get in to see these specialists. I have had to wait 3 months just to get the results from my scope.

Cheerio

CynthiaST

 

I am not offended, Cynthia. :)   I am concerned for you, that's all.

An endo is the best resource for hypoglycemia and thyroid issues.

Best  wishes!

pricklypear1971 Community Regular

Do the supplements upset your stomach or ulcer? My stomach gets totally inflamed when I take them. I am ok for 1 day, then I have terrible pain from the inflammation. I have even tried opening them up and putting them in mashed potatoes. But I can still only get away with it for 1 day. I want to take them. I just need to find a way that they won't cause such inflammation. Maybe my stomach is still healing from the gluten?

Cheerio

CynthiaST

I've been gluten-free almost three years. In the beginning, my stomach hurt and I was nauseous over many things. It took me six months to discover my "glutening symptoms"...headache/allergy feeling and cannonball in my stomach. At around 9 months-1 year it switched to stomach punch and two weeks of acid stomach. The hypoglycemia came in around 9 months?... No relation to gluten.

When I'd get the acid, I'd stop all supplaments except thyroid meds. Like you, it hurt and made things worse. Then I'd have to start up again - the acclimation to iron was the worst.

Now, at almost three years gluten-free and 9 months with higher t3/lower rt3 I can *mostly* continue my supplaments after a glutening. I take 1-2 days off rather than 2 weeks??? I am handling iron much better - no nausea.

I don't have other intolerances other than a weird intolerance of commercial mint flavored products, and too much gluten-free junk food makes me feel gross and generally teetering on hypoglycemia.

I did wonder, when my glucose was swinging, HOW I was going to make it. I felt so out of control, and it would hit so unpredictably. I hated it. I was so unexpectedly thrilled when it turned out to be t3. No one suggested it, no one told me that could be it....I'd read about some thyroid patients being mistakenly dxed type 2 because they weren't in hormone therapy....but never thought it could be me - ON therapy...with high rt3 blocking my cell absorption.

Talk about this with your doctors. Some nd's are knowledgeable about thyroid, others not so much. Most md's are reluctant to use t3 or combo therapy, and use TSH to dx thyroid...not good in this situation. If you ask compounding pharmacies for names of doctors who rx t3 and combo thyroid meds that's your best bet. Or, get on thyroid sites and ask for a reco in your area. That's how I found my "better" nd. Some people have luck with integrated or functional md's. Unless you are dxed diabetic along with thyroid, most thyroid patients I talk with don't see endocrinologists. There's a shortage or long wait lists to get in, and they trend to diabetes care/maintenance. Also, unless you have clinical Addison's or Hypoglycemia, they probably will not dig into it, from what I've head from other thyroid patients.

Hopefully, if it is your thyroid it will self correct if you can get nutrients up. Your thyroid needs d, iron, selenium, chromium, and b's to make and utilize thyroid hormone. I personally struggle with d and iron...but as they go up I can tolerate more thyroid meds...which is good (because I don't think my thyroid is doing much on its own). I do take supplaments for ALL if those. A good diet isn't enough for me, or most who are thyroid challenged. I can say liquid vitamins seem to go down easier. I wish i'd started on those.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,279
    • Most Online (within 30 mins)
      7,748

    cruzio
    Newest Member
    cruzio
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • lmemsm
      I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable.  I've also seen chocolate cake recipes with black beans.  Someone mentioned a cookie recipe using lentils in place of flour.  Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas for desserts?  I've seen a lot of recipes for garbanzo flour but I'm allergic to garbanzo beans/chickpeas.  Was wondering if adzuki or pinto beans might be useful in replacing some or all of the flour in baking.  Since gluten free flours can be crumbly was hoping the beans might help produce a better, less crumbly consistency.  Any recommendations for recipes?  Thanks.
    • lmemsm
      I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey.  Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it.  It tasted okay, but came out more like frosting that pudding.  I used to make pudding with tapioca starch, milk powder, water and sugar.  It came out very good but I haven't figured out what to use to replace the milk powder to make it dairy free.  Most starches will work in place of tapioca starch but quantity varies depending on the type of starch.  If I didn't add enough starch to get a pudding consistency, I'd add gelatin as well to fix it.  Avocado and cocoa makes a good dessert with a pudding like consistency.  Unfortunately, I have a bad reaction to avocados.
    • lmemsm
      Seems like when I find a gluten free product I like, the producer stops manufacturing it and then I have trouble finding a new gluten free source for it.  What's worse, I've been contacting companies to ask if their products are gluten free and they don't even bother to respond.  So, it's making it very hard to find safe replacements.  I was buying teff flour at nuts.com and they no longer carry it.  I noticed Naturevibe has teff and soy flour.  However, I can't get a response as to whether their flours are safe for someone with celiac.  Can't get a response from Aldi if their peas are safe for someone with celiac either.  I know Bob's Red Mill has teff flour but was hoping to get a large quantity.  I've been using up the 20 ounce Bob's Red Mill teff flour too quickly.  Does anyone know of a good source for teff or soy flour?  Any recommendations where to get gluten free beans, peas or lentils?  I found some packages of gluten free beans at Sprouts but not much variety.  I've also been looking for lentil elbow macaroni and it seems like no one is making that now that Tolerant was bought out.  Any suggestions for safe sources for these types of ingredients.  Thanks.
    • chrish42
      All I can say is this site is great!
    • Scott Adams
      From their website I see "organic barley leaf powder" as an ingredient. Keep in mind that the gluten is in the kernel, and not in the leaves. https://drinkag1.com/about-ag1/ingredients/ctr
×
×
  • Create New...