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

All fruit juice causing stomach issues


mcjlcr

Recommended Posts

mcjlcr Newbie

My 14 year old son has been gluten free for about 6 months after his celiac diagnoses, after almost of year.  We have fought mal-nutrition for 4 of those 6 months since he wasn't absorbing anything in his intestines.  We finally got a naturopath who gave him several liquid vitamins that seem to be making good progress.  He seems to still have little bouts which I am reading are normal as we work through things however he recently told me that any fruit juice gives him heartburn and makes him nauseous, I am wondering if that may be some of the diarrhea bouts.  I thought maybe it was fructose but he drinks soda and his fine.  Is a sensitivity part of the celiac or could this be something else?  Anyone else have children that react to fruit juice?


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

First, it sounds like your  son is still dealing with a damaged small intestine.  That means he can still develop intolerances to anything, especially if he is getting any exposure to gluten.  

My kid does not have celiac disease, but she can not tolerate orange juice.  She breaks out in a rash.  Too much of a good thing.  It takes about two to four oranges to make juice (google it).  When was the last time you ate four oranges at one time?  Yuck!  It is a bit much.  But even then, the fiber will slow down the sugar hit.  Juices are often very acidic and that might be the issue too.  

Skip the juice and offer fresh fruit.  No juices are allowed in our house (nor sodas).  It is better to get get nutrition through Whole food.  We do cheat on this rule at a party and I get that your son is already deprived of so many foods.  

Is your house 100% Gluten free?  Or do you have strict kitchen safety  rules in place?  

Finally, it might be worth it for you and your son to talk to a registered dietician who knows about celiac disease.  This a tough age (mine is 15) and to have celiac disease is extra tough.  Kids like to fit in.  We have a celiac girl in the high school band.  She has glutened herself many times in an attempt to fit in.  It is a shame because it makes her anxious and it impacts her schoolwork.  

I hope this helps!  Keep advocating for your son!  He can get better!  

Oh.....did anyone else in your family test positive for celiac disease?  All first-degree relatives should be tested.  

 

mcjlcr Newbie

Thank you for the response.  Yes, I think you are correct he is still healing and having possible intolerances, and I am one impatient mama after watching the suffering for a year.  It has been difficult as he went through a period of just not eating after diagnosed and of course grumpy and tired.  When we tried to take the soda from him it did create much difficulty so I do limit it to only 2 a day, which yes is too much, but with him not eating previously I was trying to keep him happy.  We have been to a couple dieticians but when he wasn't eating it was rough. We were told at one point to feed him anything he would eat, gluten free of course .  I can get him to eat the prepackaged gluten free foods before gluten free cooking at home, he is SOOOO picky.  Our household has went gluten free (my daughter may buy snacks that are wrapped that aren't for her) and we only buy it if it says gluten free to eat even if it looks safe.

I was tested a few years ago via biopsy because I was having many issues but was told it was just irritable bowel and gerd, no celiac.  My daughter had her blood tested and was negative, the only one that hasn't is my husband.

 

Ennis-TX Grand Master

I get really bad acid reflux, and bloat with carbs, juice, and sugary things. I tend to do better just eating nuts, seeds, egg whites, veggies, and small amounts of dried fruits from GERBS allergen friendly foods like figs, dates, banana chips, and the unsweetened versions of a few others. I found limiting my fruit intake to 1-2 pieces dried or 1/4 fresh works best. As for soda I sorta just just sweetleaf drops and carbonated mineral water to treat myself to a fake soda on special occasions. Normally I just drink tea, and coffee sweetened with xylitol, stevia, or monk fruit.

If you must have some prepackaged goods, Enjoy life, and Vans make some decent processed ones. I would suggest sticking to whole foods though. See about asking what he likes and building a diet around what he will eat and try to balance it out. I can give more suggestions and recipes (Quite a few posted in the recipe section) if I know a bit more about his diet and would love to help, But as mentioned by others you should probably see about taking to a dietician to build a diet around his needs.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,741
    • Most Online (within 30 mins)
      7,748

    Kaz 1
    Newest Member
    Kaz 1
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.