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

Constipation and coeliac


Bradawayz97

Recommended Posts

Bradawayz97 Newbie

Hi everyone!

 

Okay so a few months ago i was diagnosed with coeliac disease .. but when i eat gluten, my only side affect is being constipated, but when i dont eat gluten i still end up constipated. Sometimes ill be able to do a bm and everything will be fine. But more or less im constipated, so much that is has given me hemmorhoids, im 20 years old, and now have hemmorhoids..... :( anyways.. today i tried to make a bowel movement and stuff was coming out. It was working,  but it was hard to pass.. my stool was hard and sharp,  anyways i checked the toilet afterwards to find out i mustve hit a hemmorhoid or whatever because i had abit of blood in the bowl, when i wiped it was just light colored blood which im assuming is from my hemmorhoids... BUT! I dont understand. The first 2 week of starting my gluten free diet i was taking the smoothest, easiest bowel movements ever. Then after that its straight back to how it used to be. I dont know what to do?.. do i just continue to eat gluten free and hope it gets better? 

 

Thank you, sorry about the details.. am just a little nervous


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

Having celiac disease is like being in a roller coaster ride, when you newly diagnosed.  You will have good days and bad days for a while.  It takes a while to heal (weeks, months or years depending on damage).  It takes time to learn the gluten free diet and to learn how to avoid cross contamination.  Best to stick to Whole Foods instead of processed gluten-free Foods until you see some improvement.  Avoid eating out until you feel well.  Learn more about tips for coping:

Hang in there!  

Ennis-TX Grand Master

With the constipation issues alot of it related to magnesium absorption issues, It will help to keep moisture in your intestines and make it easier to pass. I suggest the Nature Vitality CALM version if you have constipation start with 1/4 dose 2-3 times a day and slowly work it up. The magnesium Citrate in it will help get you moving. If even at that does you have issues like Diarrhea i would suggest changing over to doctors best which is a chelated glycinate version which is much easier on the intestines and stomach......And yeah I know I used to have issues with no going for 5-10 days til I would get extremely sick and have to take MASSIVE amounts of laxatives.....I mean like boxes of exlax did nothing nor enemas and I was having to down 2 bottles of this super strong bubbly laxative.    Might want to get that checked to see if it is hemroids, My blood issues ended up being ulcerativecolitis

BTW try a whole foods diet really high in fiber and fats, also will help keep you going a bunch of nuts ,seeds, avacado, coconut, etc will help out alot.

Awol cast iron stomach Experienced

Hello and welcome. It can be frustrating to have things moving (yes my body likes this gluten-free thing) and then shuts down suddenly.

Like Ennis said magnesium is so important to support your body. Supplement as he suggested and focus on magnesium containing whole foods as well. Staying hydrated with water is crucial as well. Sometimes drinking a mug of warm water helps the body prepare as well. I at times have done a warm drink with coconut oil either in it or just taken off a spoon before drinking my wam water.

Should your body begin to indicate  a bio rhythmic pattern/ time of day for BM, honor it to the best of your ability. A slight pressure or rhythmic perstalic movement  at a particular time of day, a few days in a row, could be how it communicates to you its is ready to start a consistent pattern. Your body will get you through this. Your job is to listen and support it. That is not to say the path is free from bumps and frustrations, I still get them.

Lastly beginning a food diary may help, early on besides gluten-free, I find gluten-free grains and high starch containing foods can be taxing  to the digestive system. Initially after my gluten challenge I blended/liquified my food for two meals a day to try to lessen the burden on  my gi tract. I looked at it as a gi tract in shock.

Your gi tract is happy you figured out gluten is a problem, it's spent years working around the issues, it's relieved to be gluten-free. It's  asking for support and help from you as it heals as it switches "gears" so to speak with gluten out of  picture. It looks forward to less exhausting work but its saying give me sec to verify gluten is really gone and switch gears ok? The more simplistic/ basic you can eat, lessen the burden, makes its job breaking down /processing food easier, in turn it will reward you with more comfortable and consistent voiding.

Good luck and positive healing.

lacey Contributor

I found a probiotic about a year ago that has been such a lifesaver as nothing else was working for me. You can get it on amazon if you are interested :) (prescript assist is the name).

Lots of water and stress management (think yoga or meditation).

Hope you start feeling better!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,746
    • Most Online (within 30 mins)
      7,748

    Hughesy
    Newest Member
    Hughesy
    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.