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 caused by gluten intolerance?


Kirsty40

Recommended Posts

Kirsty40 Apprentice

Thanks. Will see what the doc has to say next week. 


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



Celiac.com Sponsor (A8-M):



Gluten-free-01 Enthusiast
5 hours ago, Kirsty40 said:

Gluten free 01, I totally agree that gluten free light is not good.

I sometimes have to eat every hour. This seems to be related to low cortisol and low female hormones. Maybe also other deficiencies. I don’t think going gluten free is the only solution to this problem. I am sure with the help of a good doctor I will get there.

And yes, so true that the food you get bad withdrawal from is usually very bad for you.

How long did withdrawal last for you?

It depends.. It could be the only solution because when we are gluten intolerant, it can impact us in many different ways. Yes, even female hormones – PMS, menstrual cycle problems, fertility problems, pregnancy complications, miscarriage etc.

Let us know what the holistic doctor says..

Normally, you would want to rule out celiac first and then consider NCGS. I hope you have been tested properly – i.e. the full celiac panel etc. Some doctors don’t know much about it and they would only run one blood test instead of seven, for instance.

My withdrawal lasted for about a month. If you tend to get hypoglycemic, try to eat regularly. But you may get some withdrawal symptoms anyway – that’s just the way it is. If you’re gluten intolerant, it’s like a price you have to pay so that you can feel much better and healthier for the rest of your life..  

And you’re right about other possible deficiencies – many people with this condition do have some vitamin/mineral deficiencies and take supplements.      

Jmg Mentor

Hello again Kirsty :)

I think Ennis above and this post from GF01 have said it all:

3 hours ago, Gluten_free_01 said:

Normally, you would want to rule out celiac first and then consider NCGS. I hope you have been tested properly – i.e. the full celiac panel etc. Some doctors don’t know much about it and they would only run one blood test instead of seven, for instance.

My withdrawal lasted for about a month. If you tend to get hypoglycemic, try to eat regularly. But you may get some withdrawal symptoms anyway – that’s just the way it is. If you’re gluten intolerant, it’s like a price you have to pay so that you can feel much better and healthier for the rest of your life..  

If your doctor wants to exclude celiac then at least you're currently eating gluten and the test can be performed. Once testing is complete I think you should properly come off gluten, even if you test negative. Your symptoms remind me a lot of my own before I removed it from the diet. You could be suffering needlessly when a simple diet change could be at the root of all those different symptoms. I hope you get a solution.

Best of luck!

Matt

Kirsty40 Apprentice

Celiac has already been excluded. I had a biopsy recently and also about ten years ago. Also the standard blood test several times. 

Jmg Mentor
1 hour ago, Kirsty40 said:

Celiac has already been excluded. I had a biopsy recently and also about ten years ago. Also the standard blood test several times. 

Celiac was excluded in my case also Kirsty, negative blood and endoscopy.  There are potentially more people out there with a problem with gluten who test negative for celiac than there are celiacs themselves. It's called None Celiac Gluten Sensitive or NCGS. It would explain both many of your symptoms and the reaction you noticed when you reduced yr gluten intake. 

Gluten-free-01 Enthusiast

I agree with Matt.

Kirsty, the decision is up to you, of course..

Kirsty40 Apprentice

Oh I will get off. It’s just that with stage 3 or 4 adrenal fatigue, I need a doctor to monitor things. 

Does anyone of you want to chat with me via Facebook Messenger? Would like to hear more about your stories. If so, send me a private message here.


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



Celiac.com Sponsor (A8-M):



Gluten-free-01 Enthusiast

I'm sorry, I'm working on 2 important projects now and the deadlines are tight, so I won't be able to chat. However, if you have any questions, you can ask here on the forum - there are many experienced people who have a lot of knowledge. Or you can read other discussions; search the website for keywords.

I hope you feel better soon.

 

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,751
    • Most Online (within 30 mins)
      7,748

    Alison A
    Newest Member
    Alison A
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  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.     
    • trents
      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...