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

What Does The Pain Feel Like For You?


kabons

Recommended Posts

kabons Apprentice

I was diagnosed 4 months ago, but have been gluten free for about 10 months. I think I am finding that my sensitivity is getting more intense, which sucks.

One positive thing (ish) is that I think I am understanding my body more in terms of how I react. Although, it's a little different each time depending on different factors, especially how much I've eaten. And over time the symptoms have changed too. But lately I've been experiencing an intense pain when I accidently eat something with even a little gluten in it (ie flavouring with barley).

Anywho, I'm really curious what 'glutening' pain feels like for other people. People often talk about the sickness associated with it (which i definitely also get) but not as much the outright pain.

For me, the pain is a stabbing/cramping pain in my lower left side, which sometimes switches btw the right and left. I also feel it at my sides and sometimes lower back. It almost feels like it's in my ovaries (I also have endometriosis so I'm pretty aware of the presence of those guys). It throws me off because it seems like such an odd location for me to be feeling it.

Is this normal!?


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

Yep, it sounds normal, but remember everyone has different experiences. The learning curve for maintaining a gluten-free diet is steep. Review our Newbie 101 section under the "Coping" section for valuable tips. It sounds like you are getting glutened often! Plus, it can take a while to heal. A long time if gluten is sneaking into your diet.

Take care!

cap6 Enthusiast

Everyone reacts slightly differently. Everything you describe sounds quite normal for a glutened reaction. For myself, I feel slightly sick to my stomach, then I get diarrhea, followed by cold, clammy sweaty chills, then comes the vomiting and think I am going to die followed by passing out followed by several days of constipation. This is followed by renewed knowledge that I will go nowhere near gluten....ever! My last glutening was two years ago when I stupidly ate at a friends house. Broke my own rule and paid for it, big!!! I think everyone here has a slightly different reaction. And it can change as you go through the months/years of healing.

nonnarae Rookie

Well, vomiting was a new symptom for me. Went on vacation and didn't stick to my guns about the food because I felt like such a pain. Yes it is, but I paid for it dearly. 

 

 

First, migraine, then vomiting and then 4 days of gut wrenching pain in the just right of center area under my ribs. Right about the area where tummy meets intestine. 

 

That the stiff neck and swelling seem to last the longest!

 

IS it odd that I think I react very quickly after being glutened/? I am pretty certain it is within 3-5 hours and this past weekend seemed almost immediate after eating at a texas roadhouse.

cap6 Enthusiast

Again it is so different with everyone on reaction time. The first couple of years for me I swear I could feel it hit my gut almost immediately, now it takes a few hours.

  • 2 weeks later...
Selfmom5 Newbie

Mine varies the longer that I go gluten-free without having any cheating whatsoever my symptoms get more intense. Of course there's the normal stomach cramping just feeling like your stomach sore feeling constipated. Then there are those strange triggers for me when i feel like it's just a trace punt and then I spend the rest of the day and next vomiting and cramping! mine is wrapped up with having auto immune joint pain. So when i Eat gluten it sends my body into a spiral and my joints will really hurt and if I am in a "flare" it feels like porky pine needle coming out of my skin.

Serielda Enthusiast

sigh sorry for double post.


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



Celiac.com Sponsor (A8-M):



Serielda Enthusiast

For myself, I feel nauseated with horrendous stomach cramps and joint pain. Other things I deal with is bouts of d and brain fog and my anxiety is in overdrive.

  • 3 years later...
lilfawn Newbie

This  thread has been so helpful. My tests came back negative, but i experience a lot of these symptoms when  i eat wheat  and grains. 

I get this severe pain underneath my left and right ribs that radiates all down my sides. It feels almost like a burning / tight sensation and almost like the inside of my stomach is itchy! Super bloated to the point of looking pregnant, chronic d, brain fog, irritability, super loud stomach gurgling, gas. 

Ive just started the diet  so I'm  still quite sick, its been about 3 years w untreated symptoms..please tell me it gets better lol

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,936
    • Most Online (within 30 mins)
      7,748

    amatthewsCeliac
    Newest Member
    amatthewsCeliac
    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

    • trents
      Welcome to the forum, @Crossaint! Are you living in the same home with your mother? Your experience with the cravings is very common in the celiac community, especially among the recently diagnosed. It might surprise you to hear this but gluten has addictive qualities much like opiates. It plugs into the same pleasure sensors as gluten in the brain and so for some people, there can be a significant withdrawal experience. It usually begins to subside in a matter of weeks but is perpetuated with inconsistency.  I think three major things need to happen for your to get on top of this: 1. You need to understand that more is at stake here than the number of bathroom trips you make if you can't stick to your gluten free diet. There can be some serious long-term health consequences such as osteoporosis, neurological damage, a host of medical conditions related to poor vitamin and mineral absorption and even small bowel lymphoma.  2. You need to help your mom understand how serious this is and how important it is to your long term health to be consistent in eating gluten free. Both you and she need to understand that celiac disease is not just a matter of inconvenience or discomfort from a little GI distress. It is an autoimmune disease that causes inflammation and damage to the lining of the small bowel that can have serious health consequences over time. 3. You need to redirect your mom's baking skills toward creating delicious gluten-free creations. Challenger her with it. Gluten-free does not have to mean "it tastes awful!" One good place to start is with a good gluten-free carrot cake recipe. Another is gluten-free zucchini bread. These are two things that taste just as good made with gluten-free flour as they do with wheat flour. There are a ton of good gluten-free recipes on the Internet. Not everything can be made to taste as good with gluten free ingredients as it does with wheat flour but many things are pretty close. And you know what? After a while, you adjust and many gluten-free foods become the new norm for you. You don't miss the wheat ones so bad anymore. Yes, you may still have flashbacks of "I remember what this or that wheat thing used to taste like and I really miss it" but not so often as time goes on. Check out the relevant sections on this forum for some good recipes and get your mom going on it for the sake of her kid.
    • Crossaint
      Was recently diagnosed with Celiac after almost 16 years of suffering. The first week gluten free was amazing, my brain was working, i wasnt as bloated, i even started to not have to use the toilet 12 times in an hour. Excellent! But i keep having uncontrollable cravings for gluten. My mom is an amazing baker, woth no sympathy for my weakness and live for food, so of cohrse i ended up eating a bunch of gluten today. i dont know how to stop, i know its poison but at the end of the day i just feel like i need it. Will be re attempting gluten free tomorrow, but im scared that i wont be able to stop myself from eating the deliciously poisonous devil that gluten is. 😞
    • Awol cast iron stomach
      I wanted to say hello, and add that  early in eating gluten free I had  to avoid processed foods due to too many ingredients. I also had additional intolerances that needed time to subside. My team suggested I limit gluten free processed foods, as I was having issues with items with too many ingredients. I see Trents explained some of the culprits when he responded.  I found it helpful to go whole foods  diet. When I need inspiration I found Paleo and AIP (Autoimmune Protocol) recipes helpful to offer variety to my palate.  Often our bodies in the early stages prefer we go whole foods/ minimal processed foods. In turn, I realized I prefer freshly made salad dressing which I still make to this day. My pocketbook also finds making my own has its benefits.    Best wishes.  
    • Wheatwacked
      As @trents stated the pancreas does not produce lactase enzyme.  Most humans lose the ability to create enough lactase.  Some say milk is only for babies. But, by eating brined fermented foods like dill pickles and sourkraut, the Lactobacillus from these foods set up colonies in your gut and excrete lactase so we can eat dairy.  Most pickles sold in supermarkets are quick pickled, the vinegar gives them the texture and taste, but not the nutritional benefits.  Vinegar's acidity can inhibit or even kill Lactobacillus strains.  They need to be salt fermented.  And antibiotics kill them along with their prescribed target.  I used to make my own.  It takes about 10 days, depending on the sourness and crunchiness you prefer, then store in the fridge.  Bubbies Kosher Dill pickles and Ba-Tampte are the one's my Publix carries in the refrigerate area.  Never both at the same time though.  And there's Katz's Delicatessen in NY will ship.  I loved everything at Katz's. Naturally Fermented Pickles [The Complete Guide] Regarding the fats in milk.  Commercial dairies use additives to the feed to increase milk volume and milkfat.  Unfortunately the fat added are the C:16 fats but not the C:18 healthy fats, giving commercial dairies milk an omega 6:3 ratio of 5:1, inflammatory.  Organic milk's (30% pasture fed) ratio is 3:1 and Grassfed milk is 1:1.  Grass fed (pasture fed) milk in my opinion tastes much better, and is less inflammation.  It tastes so good, like the milk the milkman delivered to us in the fifties.  Another case of how overprocessed our food is today.  Even the 0%Fat Grassmilk tastes good. Only Ireland and New Zealand produce mostly pasture fed milk commercially.
    • Heatherisle
      Her result for the TTG Ab (IgA) was 19. Lab range 0.0 - 0.7. U/ml. 
×
×
  • Create New...