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Nauseous and Pregnant! HELP!

janiney08

By janiney08
in Related Issues & Disorders

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janiney08 Apprentice
janiney08
Posted

The last post related to this was from a few years ago, I hope it is ok that I started a new one. HELP! I am 8 weeks and am so incredibly nauseous on and off all day which I know is a totally normal thing. I would give anything to have ritz, vanilla wafers and saltine crackers.

I have tried the gluten-free versions but nothing seems to be working. Any ideas or recommendations of specific things/brands to eat? I know I can speak to the nutritionist at the obgyn but was hoping for some assistance from all you gluten-free ladies.

1 month to go in my first trimester, I'm hoping my stomach will settle down after that.

Thanks in advance!

Also on a side note, I'm super grateful that I found out I have celiac before getting pregs, at least my iron is now on the upswing!

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cyclinglady Grand Master
cyclinglady
Posted

Congratulations!  I am excited for you. 

You are right, being nauseous is normal and based on a recent study released this week, it is a good thing.  You and Kate Middleton have something in common.  Hopefully, it will dissipate soon.

I have no specific advice.  I was pregnant befor my Dx.  I can say that after my pregnancy ended, I never ate a Waverly cracker again.  I was sick of them! 

I understand the need to have something on the go.  What about applesauce, bananas, or peanut butter?  Can you eat yogurt (keep a cooler handy).    It does not have to be crackers. 

I wish you well!  

janiney08 Apprentice
janiney08
Posted
  • Author

Thanks so much! We are so excited! I normally love yogurt (siggi's in particular) but had a hard time getting it down yesterday, trying to get my protein in is a bit hard.  I'll try applesauce, peanut butter and banana, thanks!  Luckily a co-worker has mints and that just helped tremendously. I also never knew you could want to barf and also want  chili cheese nachos at the same time lol! Growing a human is hard work!  :) Thanks again!

janiney08 Apprentice
janiney08
Posted
  • Author

For all those following, I went on pinterest and bought everything anyone said worked quickly. Having a grocery store in walking distance of your job is a wonderful thing. I picked up some ginger candies, sweet tarts, jolly ranchers (the apple ones are suppose to do the trick), gluten-free pretzels and some ginger tea. I'm not nauseous anymore but realize that it not the healthiest of options, and I still want nachos.

gilligan Enthusiast
gilligan
Posted

You could be dehydrated.  That will cause nausea and vomiting. 

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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.
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      By Scott Adams · Posted

      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.
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    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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