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

Treatments for Post-Contamination GERD


NoelEstabrook

Recommended Posts

NoelEstabrook Newbie

I am posting this on behalf of my wife who has had Celiac for several years now (or rather, more likely non-celiac gluten sensitivity).  She has gotten very, very good at not getting contaminated, as she is EXTREMELY sensitive to gluten.  However, when she DOES get contaminated, she suffers from terrible acid reflux and GERD for 6-7 weeks post-contamination.

I have a couple questions.  First, does anyone else here experience this length of symptoms post-contamination?  Second, does anyone have any recommendations of anything she can try to reduce the gerd/reflux during her 6-7 week recovery period (we have tried DGL and a few other things, and nothing seems to do a whole lot of good).  Any help/advice appreciated.

Noel


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

Welcome! Everyone is different.  That said, I experienced GERD the last time I was exposed to gluten.  I have many drug allergies, so I basically toughed it out.  I elevated my head at night, did not eat hours before bedtime, avoided slouching, and waited to heal.  I also went to my safe gluten-free diet of soups and stews (easy-to-digest) until I healed.  

I am sure other members have some valuable tips.  ?

TexasJen Collaborator

About a year after my diagnosis of celiac, I developed GERD out of the blue. My symptoms don't appear to be related to CC but to be honest, I'm still not 100% sure. 

I have found, though, in addition to cyclinglady's recommendations, that eating small meals with mostly whole foods, avoiding alcohol, dairy and all coffee/tea really seems to help.

Hope she feels better soon!

  • 2 weeks later...
justsayno Newbie

Well if diet doesn't work out, they'll want to put you on proton pump inhibitors for awhile. These have some detrimental side effects though.

NoelEstabrook Newbie

Thank you for the suggestions.  Over the last several years, she has tried all of those things.  And while they all work to varying degrees to ease the symptoms a little, it's still a hard road to hoe for 6-7 weeks.  Was looking specifically for something that might actually shorten the contamination period.

Not sure if this might help others or not, but quite by accident, she might have happened on a possible solution this week.  On occasion, she has taken Valium for anxiety.  It just so happens that she took one for a couple of days after her last contamination, and it seems to have taken her symptoms from about a 9 to a 3 almost immediately.  While not crazy about taking valium for several weeks when she gets contaminated, it sure beats suffering with the constant symptoms for weeks.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

    2. - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      2

      New here

    3. - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      2

      New here

    4. - KathyR37 posted a topic in Coping with Celiac Disease
      2

      New here

    5. - Scott Adams replied to Colleen H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      Celiac attack confusion and anxiety


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,811
    • Most Online (within 30 mins)
      7,748

    Taraceliacmama
    Newest Member
    Taraceliacmama
    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
      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • KathyR37
      I am new here but celiac disease is not new to me. I was diagnosed with it at age 60. At the time I weighed a whopping 89 pounds. I was so ignorant to celiac so I buried myself in learning all about it and looking for food I could eat. I lost so much weight and stayed sick all the time. So to combat the sickness I was give all sorts of meds for loose bowels and vomiting. All that just made me sicker. Eventually I chucked it all and went back to eating like I had all my life. Now I am from the south and biscuits and gravy are a big part of our food, as are breaded foods, pasta, and sandwich bread. Through the years I would try to do the gluten free thing again and am doing it now. It has not helped any. Within and hour of eating I have to run to the bathroom. I am now 75 and am wondering if I should just forget it and eat what I like, take Immodium and live the best I can. I cannot eat before going anywhere for fear of embarrassing myself. Family and church dinners are out of the question unless I eat and run straight home. I am so frustrated I just want to sit down and cry or throw something. Does everyone go through all this?
    • Scott Adams
      This article, and the comments below it, may be helpful:    
×
×
  • 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.