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Do your symptoms change frequently?

Ntf2001

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Ntf2001 Newbie
Ntf2001
Posted

Waiting on a diagnosis. I find my symptoms change frequently.  One day my stomach is fine but gut hurts, one day I'm normal but have a rash,  another I'm nauseous and vomit with neck pain.  The symptoms that are consistent are fatigue and usually constipation.  

Is this common with celiacs? 

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cyclinglady Grand Master
cyclinglady
Posted

Yes!  From what other members have posted and some of the symptoms I experienced after my last big glutening, celiac symptoms (maybe most autoimmune disorders) can wax and wane.  Very frustrating.  Now you can see why it is hard for doctors to diagnose celiac disease.

I hope you feel better soon!  

Ntf2001 Newbie
Ntf2001
Posted
  • Author

Thank you! I really feel like I'm going crazy with so many different symptoms that on the surface have nothing in common. Hopefully everything will be figured out soon.

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    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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      By Scott Adams · Posted

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      Unexpected gluten exposure risk from cultivated mushrooms

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