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

SEVERE GLUTEN WITDRAWAL


Missingbeer

Recommended Posts

Missingbeer Rookie

Hello :) in new to the forum and am 3 days in to my gluten free diet - and I have never felt worse. 

Persistant nausea

anxiety

headache

sore stomach 

muscle pain

indigestion

please let me know if this is normal !!

 

thanks so much 


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



Celiac.com Sponsor (A8-M):



Milscarl Newbie

Hi I am new too, but the symptoms you are explaining sounds like I felt when eating gluten! But after 3 weeks of being off it I can't believe how much better I am feeling. So keep going and hopefully you will feel much better soon! 

GFinDC Veteran

Hi Missing,

I don't think your symptoms are anything to worry about.  They may be unpleasant but should dissipate after a few weeks.  Unfortunately they may come back from time to time as you are learning the gluten-free diet and your body is healing.  It seems like recovery from celiac damage is not a straight-line process for many people.  We may get better for a while and then get sicker for a while and then better etc, etc.  A roller coaster is a good analogy.  The overall trend should be improvement though.

The less gluten you get in your system the better for healing.  That's why I recommend eating whole foods you prepare yourself, rather than processed foods, even gluten-free ones.  Your diet should be mostly meat, veggies, nuts, eggs, fruit for several months, maybe 6.  Avoid restaurants also.

The immune system produces antibodies to protect us from pathogens.  It's really good at that and won't stop for a while as it just doesn't seem to trust the little buglies.  So any ingestion of gluten can kick off a month or more of immune system attack on the body.  The other thing causes discomfort is the upset to our gut bacteria colonies and excess gas they produce.  (Plus of course gut damage hurts).  So it's real helpful to avoid sugar and carbs during the healing process to reduce the gas production pipeline.

Another gotcha is the fact that gut damage inhibits absorption of nutrients that our bodies need to heal and maintain tissues.  As time goes on and your gut heals you can absorb better, and healing can proceed faster.  Easy to digest foods are helpful there, well cooked veggies may be less irritating.

There are gluten-free beers available but they an be kind of pricey.  Wines are generally safe though.

Welcome to the forum!

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      High TTG-IgG and Normal TTG-IgA

    2. - Jsingh replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

    3. - lizzie42 posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

    4. - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

    5. - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748

    yooperjb
    Newest Member
    yooperjb
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • SamAlvi
      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    • Jsingh
      Hi,  My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine intolerance". I wish I had known of this at the time of her diagnosis, life would have been much easier.  I hope you are able to figure out. 
    • lizzie42
      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin.  He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her kitchen but I thought it would be ok.  Next day and for a few after his behavior is awful. Hitting, rude, disrespectful. Mainly he kept saying his legs were shaking. Is this a gluten exposure symptom that anyone else gets? Also the bad behavior? 
    • trents
      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
×
×
  • 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.