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Help!?! I have no clue what is going on with my body!

JamieB1984

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JamieB1984 Newbie
JamieB1984
Posted

Hello!! I have some things that are pointing to Celiac or Gluten intolerance. I have for the past year loosing weight and unable to gain, noticed my hair was slightly thinner, depression on and off, bouts of diarrhea, fatigue to the point of taking energy pills to make it through the day, ache and pains all over my body. And that is just to start... In late August i notice a rash like area on my right lower leg. Almost resembled shingles then 2 days later I wake up with the same kind of spot on my left lower leg. Both very itchy, red and angry.... about 5 weeks later it resolved and left almost a scar (purplish in color almost), i have been fine for 2-3 months then i was coverd in a red itchy blotchy rash in random areas that would hive if I scratched. This was on and off every day since the eruption of the areas on my legs in august. I would just take benadryl and use creams to soothe, recently within the past month i now have bloating and excessive belching and gas. What in the world is going on with me?!?

 

2 days ago I decided to try to test myself so I fasted from midnight until 530pm the next day with the exception of sprite to drink. I then ate Spaghetti and rolls for dinner around 535pm and within the hour i had another rash starting to emerge. About 10 mins after the rash came my head started hurting again just like every time the rash comes. 

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Ennis-TX Grand Master
Ennis-TX
Posted

First welcome to the forums we are here to help.

Sounds like celiac disease, you need to keep eating gluten to get tested, thankfully not much you only need to eat a cracker or a half slice of bread a day. You need to go to you doctors and see about getting the FULL celiac blood panel test done, they will then do a follow endoscope with biopsy to test check for villi blunting and damage. This is the testing phase once diagnosed I would then suggest starting the gluten free diet. I can help provide some links to where to find foods, supplements, and the community here will be with you all the way in helping you in your journey and finding you way in you time of uncertainty.

cyclinglady Grand Master
cyclinglady
Posted

Ennis gave excellent advice.  Here is more about the testing process:

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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.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      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.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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