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Symptoms

Zachm

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Zachm Contributor
Zachm
Posted

Hello (: Ive been on here a few times and made a couple posts, but I was wondering if I could really get opinions on other sufferers. I got "diagnosed" back in late July from a few blood tests and the doctor felt sure that's what it is. Before July I was just irregular mainly. I went from being a one time a day person to 5,6, or 7 times a day and sometimes not going at all certain days and just an "icky" feeling in my stomach like I can constantly go. So I start going gluten free and my stomach feels VERY bad usually constantly. I watch out for dairy, wont put anything in my mouth or hands that doesn't read gluten free and I didn't make myself(on a couple occasions Ive eaten out but Ive been anal about it. But since going gluten free Ive experienced the worst pains about 7-10 times now. Always about 4am I get woken up by horrible stabbing cramps above my belly button and diarrhea that's starts out like "this is going nowhere but just cramps, then oh wait nope"   and it wont go away and I usually take immodium and fall asleep. I went to my GI the first time a couple days ago and he really hasn't said anything but he wants to do an endoscopy, but my insurance did the loveliest thing and dropped me and between 17 credit hours at college and remodeling a home I have no time to really look up insurance and when I do they say it cant start til November and I do want to get this figured out before then, hopefully. Don't be shy to comment, I just want opinions. Oh and if it makes a different, I have a really loud stomach and for some reason have been getting what feel like uti's but they make no sense...?

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cyclinglady Grand Master
cyclinglady
Posted

I am sorry that you lost your insurance (been there and done that).  So, you had a positive blood test in July.  You saw the GI, but without insurance you can not do the endoscopy.   You already went gluten-free, if I recall.    Consider staying gluten-free until you can do a gluten challenge when you are not in school and have insurance.  You may have to have it earlier and without the challenge if you do not get relief from your symptoms.  Things like SIBO or colitis need to be ruled out.  Continue to avoid milk for now.  Watch and be sure everything you eat is gluten-free.  Avoid processed foods as much as possible -- like those Cherrios!  

The diet learning curve is steep.  That is one reason for a slow recovery.  I know you are in pain.  I am so sorry.  Keep at it and you will feel better soon.  

 

bartfull Rising Star
bartfull
Posted

Are you putting up sheetrock? Sheetrock mud is full of gluten and when you sand it it gets in the air like flour dust. You breathe it in and it gets in the back of your throat where you swallow it.

Also, if you haven't already (or even if you have), go to the coping section and read the Newbie 101 thread.

cyclinglady Grand Master
cyclinglady
Posted

Are you putting up sheetrock? Sheetrock mud is full of gluten and when you sand it it gets in the air like flour dust. You breathe it in and it gets in the back of your throat where you swallow it.

Also, if you haven't already (or even if you have), go to the coping section and read the Newbie 101 thread.

Great catch, Bartie!  

Galixie Contributor
Galixie
Posted

I really know nothing on this subject but the first thing I thought about when reading your description was 'could it be a gallbladder problem?'

The insurance thing is a drag, but if you put off signing up for it, it will take even longer for you to be covered. Since specialists often have fairly long waiting lists, it might work out to sign up for insurance now, find out what specialists are covered and immediately book an appointment for the day your coverage begins.

Obviously, if it feels like it is becoming life-threatening you should get to an ER despite the lack of coverage. Most hospitals will let you work out a payment plan. That sounds like such a unpleasant pain. I hope you can get it diagnosed soon.

Zachm Contributor
Zachm
Posted
  • Author

I really know nothing on this subject but the first thing I thought about when reading your description was 'could it be a gallbladder problem?'

The insurance thing is a drag, but if you put off signing up for it, it will take even longer for you to be covered. Since specialists often have fairly long waiting lists, it might work out to sign up for insurance now, find out what specialists are covered and immediately book an appointment for the day your coverage begins.

Obviously, if it feels like it is becoming life-threatening you should get to an ER despite the lack of coverage. Most hospitals will let you work out a payment plan. That sounds like such a unpleasant pain. I hope you can get it diagnosed soon.

Ive honestly wondered about that. I am twenty one and my sisters went at about 22 and had to get it removed, my moms was bad at about 30, so I wouldn't doubt it and thankfully we just paid out of pocket to visit the specialist because it took over a month to get that appointment and we couldn't give that up. It seems unbearable some nights and Ive honestly thought about going to the hospital, but who knows

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

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    • JoJo0611
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      By JoJo0611 · Posted

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    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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