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

Low Stomach Acid? Need Advice!


bakergirl90

Recommended Posts

bakergirl90 Apprentice

So I was diagnosed with Celiac back in July. Been gluten free ever since. Had several glutenings for a while and I am sure those set me back. But for several months now, I have completely stopped going out to eat. And I also cut out all dairy. It is just not worth the risk for me right now.

I had an endoscopy in the fall to confirm my celiac diagnosis. and ever since then I am having problems with Acid reflux! I have never had chronic problems with it before diagnosis. My main symptom of acid reflux is a really sore throat, earache and headache. I get heartburn also of course.. but the worst part is the throat ache. For a while i couldn't swallow. 

A couple weeks ago I took a look back in my throat with a flashlight, And I have bumps in the back of my throat! I went to the doctor who told me it was most likely from my acid reflux, So of course they are giving me acid suppressing meds. I tried Nexium (40 mg) for literally a day, and had the worst nausea that I couldn't even go about my day normally at all. So I went back to the doctor and they gave me Zantac (300 mg a day), I am not getting nausea, but it is making the throat pain slowly get worse!!! 

I have been taking it almost a week now. I stopped for now...because I don't want my problem to be worse. 

I have been reading all about Low Stomach Acid, and all the research that has been done on it, and I am starting to think that may be what is causing my acid reflux. I match most if not all of the symptoms. I also still suffer from stomach/abdomen pain after eating, my abdomen is always tender. I have back pain, headaches, I am depressed and anxious, I am ALWAYS tired (Very rarely do I have energy and I take a multivitamin every day!), I can't concentrate on things very well at all, my vision is almost blurry (having brain fog still on a consistent basis) I feel as if my bowel movements always have undigested food in them (sorry for the TMI), I can barely get out of bed in the morning because I am just so exhausted from all these ailments. 

I really want to try Betaine HCL supplements, because I really feel they may help me. I want to know if any of you have tried this with success? Or what you think my problem may be. I am going to of course go back to the doctor... I am just SO sick of being sick! And so sick of going into the doctor every damn week with problems. Does it ever end?? :(


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

Have they ruled out Eosinophilic esophagitis (EoE)? But the reality is that you are still healing. It has taken me almost two years to feel well and normal. I had to hit the first year mark before I really saw any improvement. I also lived with a gluten-free husband (gluten-free for 13 years) so I really knew the drill of avoiding gluten. There is a huge learning curve and I did not have to suffer through that! Glutened hubby early on though!

Has your doctor checked for deficiencies, a low thyroid, anemia?

You will improve. It just takes time.

kellysensei Apprentice

My doctors think I have acid reflux, too, and have tried to put me on PPIs. I tried Omeprozole for 30 days last year, and it was one of the worst months of my life - acid reflux got worse, plus I got nausea, headaches, diarrhea, fatigue, sinus infections...ugh. Now every time I tell a doctor I think maybe I have *low* stomach acid, they scoff or get defensive and try to put me on different PPIs. No, thank you.

 

I haven't tried HCL yet, and my doctors thus far have either not heard of it or don't know much about it. I'm going to a cough specialist next week and will ask her about it (my main reflux symptom is a terrible, chronic cough). I have asthma, too, so the reflux and asthma are probably related.

 

A strict Paleo diet seems to help me (I do eat some white rice) ,but I'm still having symptoms, so next I'm going to try reading "Fast Track Digestion" by Norm Robillard. Check it out on Amazon; many reviewers say it changed their life and their acid reflux went away.

 

Whatever you do, get off the acid reflux meds, IMO.

1desperateladysaved Proficient

I used HCL under the guidance of a functional medicine nurse.  These helped me break down my food better and after some time I didn't need them any more. 

 

Dee

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,696
    • Most Online (within 30 mins)
      7,748

    Kerrie C
    Newest Member
    Kerrie C
    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

    • knitty kitty
      Have you tried a genetic test to look for Celiac genes?  No gluten challenge required.  
    • knitty kitty
      Hello, @ElisaAllergiesgluten, Have you tried going on a low histamine Paleo diet like the Autoimmune Protocol diet?  A low histamine AIP diet would help your body rid itself of the extra histamine it's making in response to allergies.  Are you Celiac as well?   Since we need more thiamine when we're stressed, adding Benfotiamine, a form of Thiamine Vitamin B 1, can help the body calm down it's release of histamine.  Benfotiamine improves Sailors' asthma.  
    • knitty kitty
      Don't skimp on the gluten daily while undergoing the gluten challenge!  
    • RDLiberty
      So, I've been using a gluten free labeled toothpaste since being diagnosed with celiac. No big deal, the toothpaste seems to work. Question is, I just realized it contains hydrated silica.  Now, I've heard that silicon dioxide can cause issues in some people with celiac (was that ever confirmed though?), so to be safe, I cut it out of my diet entirely. But, as I understand it, hydrated silica is related to silicon dioxide. Is that something to worry about, or is the hydrated form not known to cause issues like the silicon dioxide form?  I've never seen it in food, but nearly every toothpaste I look at contains hydrated silica?  Issue or not?  Any scientific research (Not opinion pieces, not health bloggers, you get my gist), but actual science, that says it's an issue? I have a hard time believing 99% of what I read on random internet searches.    Thanks so much, Renee. 
    • Gigi2025
      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
×
×
  • 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.