Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Symptoms!!!

M-SMOOTH

Recommended Posts

M-SMOOTH Explorer
M-SMOOTH
Posted

Has anyone here experienced chest pain and under left rib cage after being gluten?? I was out of town this past weekend and had a gluten free pizza from a pizza restaurant and may have been cross contaminated??‍♂️

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

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

Yes!!!!  My best advice to expedite healing is to NOT eat out until you are feeling great and really think you have mastered the diet.  If you must eat out, use a site like "Find Me Gluten Free" and select only those restaurants reviewed by celiacs.  Otherwise pack your own food and eat at supermarkets.  I hope you feel better soon!  

M-SMOOTH Explorer
M-SMOOTH
Posted
  • Author

Ok thanks I ate the pizza Saturday night and by Sunday afternoon/evening I started to notice symptoms

cyclinglady Grand Master
cyclinglady
Posted

It is awful to get glutened.  It happens to the best of us.  I sincerely hope your recovery is super fast!  

apprehensiveengineer Community Regular
apprehensiveengineer
Posted

Your spleen is on your left side, and is part of your lymphatic system (deals with fighting infections etc.). So not surprising or unreasonable for there to be some pain here due to swelling in response to gluten exposure.

I also get this as well. When I first starting having severe symptoms, I actually thought I had mono because of this. Now I only get it if glutened. As a side tip, I'd say avoid any pizza from a restaurant, even if they proclaim it to be gluten-free. All of their toppings, sauces and surfaces are likely highly contaminated from making and preparing the regular pizza bases. Hope you feel better!

Jmg Mentor
Jmg
Posted
On 5/25/2017 at 7:33 PM, M_SMOOTH said:

Has anyone here experienced chest pain and under left rib cage after being gluten?? I was out of town this past weekend and had a gluten free pizza from a pizza restaurant and may have been cross contaminated??‍♂️

I used to worry I was having a heart attack. The symptoms, a pressing, intense chest pain on left side of chest lasting several minutes sometimes. I went through extensive cardio tests and when they turned up negative was told to live with it. I had bouts of it through my life until I went gluten free for entirely different symptoms. Getting rid of those pains was an unexpected but welcome side effect. It's unpleasant and scary but at least if you know that's the case you have an explanation. Don't let that stop you from seeking medical advice if it persists or is different in any way however. 

This is, as ever, good advice:

On 5/25/2017 at 8:38 PM, cyclinglady said:

My best advice to expedite healing is to NOT eat out until you are feeling great and really think you have mastered the diet.  If you must eat out, use a site like "Find Me Gluten Free" and select only those restaurants reviewed by celiacs.  Otherwise pack your own food and eat at supermarkets.

Just think about a busy pizza place on a weekend. Flour in the air and on the hands of kitchen staff. Someone phones in an order. Are they 'really' gluten free or just (insert stereotype) hipster posers impressing their friends with their fad diet. Either way no time to change gloves or use different tools. etc etc. It's a high risk environment. 

It sucks, but in these first few months particularly you're better errring on the side of caution. 

 

M-SMOOTH Explorer
M-SMOOTH
Posted
  • Author

I too in the beginning was a bit worried when it first started to happen. I also had blood work, echocardiogram, ekgs, X-rays, stress test, and 48hr monitor to rule out heart which all came back normal. It seems to come on when I believe to have digested gluten I'll be fine then I'll slip up and accidentally eat the wrong thing??‍♂️??‍♂️

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,930
    • Most Online (within 30 mins)
      7,748
    Sheila Johnson
    Newest Member
    Sheila Johnson
    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

    • Heatherisle
      Blood results

      By Heatherisle · Posted

      Her result for the TTG Ab (IgA) was 19. Lab range 0.0 - 0.7. U/ml. 
    • trents
      Should I be screened for celiac disease?

      By trents · Posted

      TTG would refer to a blood antibody test. Not valid if you are already eating gluten free or mostly so. DQH would refer to a genetic test to see if you possess either or both of the two genes that have been connected most strongly to developing active celiac disease. The genetic test is more of a rule out measure than a diagnostic test as about 40% of the general population have one or both of those genes but only about 1% of the general population develops active celiac disease. If you don't have the genes but gluten causes you issues then the conclusion is NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. So, the genetic testing helps with a differential diagnosis. I don't know about the 2P. 2 Pairs of genes?
    • Scott Adams
      gluten-free Canada finds

      By Scott Adams · Posted

      Tell him to get me a case...just kidding! I wonder why they are not labelled gluten-free here in the USA? They don't have gluten ingredients.
    • Pamela Kay
      Diagnosed gluten allergy but not Celiac

      By Pamela Kay · Posted

      Glad this helped. There are lots of alternative breads out there, so someone has likely made some sort of paleo bread with no grain. And if you bake, experiment with some of the alternative flours to see what you can come up with. If you commit to the gluten-free diet 100%, you may want to do a bit of research on some of the tricker aspects of getting gluten out of your diet, such as cross contamination in the home kitchen (pots and pans, cutting boards, toaster, airborne flour). Don't feel you have to do everything at once, or let this overwhelm you. I've always said that going gluten free is a process, not a moment. The reason I mention this is that, if you think you are gluten-free, but still having symptoms, you may realize that even minute amounts of gluten cause a reaction for a while. Let me know if you have any questions.  Pam
    • Scott Adams
      Should I be screened for celiac disease?

      By Scott Adams · Posted

      The doctor was correct--if you are gluten-free the blood panel for celiac disease will not work, you would need to go on gluten challenge in order to be tested. 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:   This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...