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

trying to determine if I'm glutened or sick with an infection


SanFranGirl

Recommended Posts

SanFranGirl Rookie

When I get glutened I usually have stomach cramps, bloating, and constipationfor a few days prior to becoming sick, and then I come down with flu-like symptoms, fatigue, fevers, etc as well as diarrhea, or not always complete diarrhea but I go to the bathroom a lot more than usual and the bloating continues as well.

So Last week, and it came back this week, I'm getting the flu like symptoms that feel like I've been glutened, also a slightly scratchy throat in the morning that goes away after a few hours, but no digestive symptoms, my digestion seems fine. There are bugs going around because it's winter, but people are getting coughs and congestion which I don't have, and honestly haven't had in like 2 years. I'm breathing fine... 

So I'm trying to figure out if this is a bug or gluten? Is it possible to get glutened and not have digestive symptoms? Is it possible to catch a cold that is making everyone else cough and blow snot but then you have no respiratory problems? Does anyone else have trouble determining these things?

 


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



Celiac.com Sponsor (A8-M):



jbeilfuss Newbie

From what I understand, with the flu, you would normally have a fever to go along with it.  If I am glutened, I get all the body achy stuff and fatigue like the flu, but no fever.  I don't believe you would necessarily have a fever with a cold.

Irene Joanne Explorer
12 hours ago, SanFranGirl said:

When I get glutened I usually have stomach cramps, bloating, and constipationfor a few days prior to becoming sick, and then I come down with flu-like symptoms, fatigue, fevers, etc as well as diarrhea, or not always complete diarrhea but I go to the bathroom a lot more than usual and the bloating continues as well.

So Last week, and it came back this week, I'm getting the flu like symptoms that feel like I've been glutened, also a slightly scratchy throat in the morning that goes away after a few hours, but no digestive symptoms, my digestion seems fine. There are bugs going around because it's winter, but people are getting coughs and congestion which I don't have, and honestly haven't had in like 2 years. I'm breathing fine... 

So I'm trying to figure out if this is a bug or gluten? Is it possible to get glutened and not have digestive symptoms? Is it possible to catch a cold that is making everyone else cough and blow snot but then you have no respiratory problems? Does anyone else have trouble determining these things?

 

I get a fever too if I've been glutened. 

frieze Community Regular

maybe, you are so much healthier gluten free, that you are fighting the virus off?

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,893
    • Most Online (within 30 mins)
      7,748

    RyanDunn
    Newest Member
    RyanDunn
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • JulieRe
      Hi Everyone,  I do appreciate your replies to my original post.   Here is where I am now in this journey.  I am currently seeing a Naturopath.  One thing I did not post before is that I take Esomeprazole for GERD.  My Naturopath believes that the decrease in the gastric acid has allowed the yeast to grow.    She has put me on some digestive enzymes.  She also put me on Zinc, Selenium, B 12, as she felt that I was not absorbing my vitamins. I am about 5 weeks into this treatment, and I am feeling better. I did not have any trouble taking the Fluconazole.  
    • Ceekay
      I'm sure it's chemically perfect. Most of them taste lousy!        
    • Rejoicephd
      Hi @JulieRe.  I just found your post.  It seems that I am also experiencing thrush, and my doctor believes that I have fungal overgrowth in my gut, which is most likely candida.  I'm seeing my GI doctor next week, so I'm hoping she can diagnose and confirm this and then give me an antifungal treatment.  In the meantime, I have been working with a functional medicine doctor, doing a candida cleanse and taking vitamins. It's already helping to make me feel better (with some ups and downs, of course), so I do think the yeast is definitely a problem for me on top of my celiac disease and I'm hoping my GI doctor can look into this a bit further.  So, how about you?  Did the candida come back, or is it still gone following your fluconazole treatment?  Also, was it awful to take fluconazole?  I understand that taking an antifungal can cause a reaction that sometimes makes people feel sick while they're taking it.  I hope you're doing better still !
    • Scott Adams
      I'm so sorry you're going through this—the "gluten challenge" is notoriously brutal, and it's awful to deliberately make yourself sick when you've already found the answer. For the joint pain, many people find that over-the-counter anti-inflammatories like ibuprofen can help take the edge off, and using heating pads or warm baths can provide some direct relief for the aches. For the digestive misery, stick to simple, easy-to-digest foods (like plain rice, bananas, and bone broth) and drink plenty of water and electrolytes to stay hydrated. It feels like the longest month ever, but you are doing the right thing to get a clear diagnosis, which can be crucial for your long-term health and getting the proper care. Hang in there; you can get through this! This article, and the comments below it, may be helpful:    
    • Scott Adams
      Daura Damm (a sponsor here) uses AN-PEP enzymes and filtering in their brewing process to reduce/remove gluten, and it actually tests below 10ppm (I've see a document where they claim 5ppm). 
×
×
  • 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.