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

Trying gluten free diet


HARRYE10

Recommended Posts

HARRYE10 Rookie

I have been tested for coeliac (ttg blood test) and twice it has come back negative and so my GI has said that I don't have coeliac disease and have IBS. However I am still suspicious as my grandmother was a coeliac and I am exhibiting many of the symptoms and so I'm not sure why the GI was so quick to dismiss it. As the doctors and specialist are no help I am trying a gluten free diet. I have been off gluten since Wednesday night but I still haven't been feeling right. The bloating I was having seems to have stopped but I am still having abnormal stools and some stomach cramps. I have also been having some bad tension headaches and light-headedness since then and I was wondering - is this a type of withdrawal symptom? Has anyone else had this? Thanks.


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



Celiac.com Sponsor (A8-M):



Gluten-free-01 Enthusiast

I’m in a similar situation. My blood tests were negative, but I have symptoms that are related to gluten consumption. And I also have a family member (blood relative) who has celiac. I don’t rely on the tests because I’d already been off gluten for approx. 2 weeks prior to testing. Thanks to this forum, I’ve found out that many people make this mistake.  

Well, I’d be happier if I had an official diagnosis.. maybe I could have it if I did a gluten challenge.. but I don’t really want to do it. I’d say the diet is not a problem for me as I’m not tempted to cheat and I like cooking so that makes things easy :)  

As for the withdrawal symptoms.. yes I’ve had stomach cramps, headaches and lightheadedness too. My headaches/migraines have almost disappeared.  I still feel lightheaded though.. feel like I’m on drugs most of the time.. haven’t figured that out :)

2 hours ago, HARRYE10 said:

I have been off gluten since Wednesday night but I still haven't been feeling right.

It’s been 5 days. Withdrawal symptoms can last for weeks – be patient :)

Good luck :)

 

Feeneyja Collaborator

Just want to chime in that I too was negative (8 week gluten challenge, I had bee gluten free for two years for my daughter who is also gluten intolerant) and it took at least a month to feel better. Some symptoms resolved quicker than others.  The bloat was the first to go.  But the dizziness and problems with eye focus took longest. The constipation and mucus took several weeks too.  Also sores in my mouth took a while. 

Celiac or not, an immune system reaction to gluten takes time to recover from.  

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    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.