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Sound Like Celiac Disease?

Jaey

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Jaey Newbie
Jaey
Posted

So last year I went out with a friend and walked around all day shopping at some giant strip mall.  Came home and at night I had a tingle in my right calf.  I stretched it a bit and the next day my ankle was stiff and hurt.  I chalked it up to a sprain of some sort and it was hurting for about 2 months.  The pain would reach up my entire leg.  Then it started to go away and then it spread to my other ankle.  Now I started worrying that it couldn't be an ankle sprain it must be arthritis or something.  So both my ankles ached a bit.  Then my feet and hands would tingle with pin pricks.  Also my muscles would start twitching all over my body.  Little spasms.  That lasted about a week.  Then finally I started getting this pain in my lower rib area over my gallbladder or liver.  It was becoming so intense like this burning ache.  My back around the kidney areas was starting to ache as well.  I did some research and first thought diabetes but stopping all sugar didnt help.  So I tried gluten free and the tingling, twitching, ankle pain, and intestine pain all lessened.  Well the twitching and tingling stopped completely and the ankle pain is only very slight.  But my intestine pain is still there and sometimes it flares up for reasons that I do not know.  I could swear I don't touch gluten but still sometimes the intestine pain worsens and it makes me wonder if it really is gluten after all.  I eat out alot so I don't know if it's cross contamination that's getting me or what.  Does this sound like Celiac to you or something else?  I should have health insurance through obama care very soon so I've been waiting on that to come through for me before I go for a diagnoses.  Should I be stopping all dairy as well just to be safe?

 

 

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indianaharlegirl Newbie
indianaharlegirl
Posted

Hello: you need basic blood work panels to check your liver and kidney functions and white and red blood counts and they need to do an A1C and other tests for diabetes and many other things. I have researched Celiac and it really is different for everybody and they usually don't test for it unless you ask or they have ruled out everything else.....unfortunately. Good luck. Hope you find your answer but those symptoms could be many different things....

nom Newbie
nom
Posted

It is easy to get Gluten contamination in restaurants.  Even those who have Gluten Free menus and do everything they can to avoid it, there's still a chance because accidents happen.

 

If you want to give Gluten Free a serious go, you need to stop eating out for at least a couple of weeks, but before you do so you have to scrub your kitchen completely.  I tried it half-heartedly at first a while back, and didn't get as dramatic a change as I did recently.  I went through a fierce withdrawal, which tells me I didn't do it properly the first time.

 

Just my $0.02 anyway.

ravenwoodglass Mentor
ravenwoodglass
Posted

It could be celiac or a it could be something else. You need to start eating gluten again if you are going to be tested for celiac. If you are not eating gluten your body won't have the antibodies that the doctors will be looking for to diagnose you. Hope this gets figured out for you soon. 

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      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
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      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
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