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):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Can you have celiacs when your stomach pains are not extreme?


Mharzbarz9959

Recommended Posts

Mharzbarz9959 Apprentice

Im sorry if this question is on the wrong forum but I cant find an answer to my question by googling it... I am an adolescent female and for a while now after eating anything containing gluten I have been feeling sick and getting stomach pains in the area that the intestines would be. Im getting various other symptoms related to celiacs like fatigue, twitches in my abdominal area after eating gluten, constapation etc. No one in my family has ever been tested for celiacs but there is a family history of ulcerative colitis and I have asthma. My mom is now thinking that some of the symptoms sound like what she has experienced in the past but she has never been tested for celiacs.... The weird thing is that after I eat gluten I start to feel sick and get the symptoms plus more that I listed above and more that I havent listed. I do get stomach pains that i would describe as cramps and a feeling as if someone was twisting a knife in my abdominal area. But although I get these pains I wouldnt describe them as excrutiating or even incredibly painful. They are only moderatly painful and I was just wondering if people that are diagnosed with celiacs sometimes only experience weaker pain. Also I havent been tested for celiacs yet but I am hoping to get tested soon. Thanks in advance 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Daura Damm
Authentic Foods



Celiac.com Sponsor (A8-M):
Little Northern Bakehouse


pikakegirl Enthusiast

Yes to little or no symptoms. At least not necissarily commonly talked about ones. I have Silent Celiac which is regular Celiac but my symptoms were light food intollerences. I went to 4 Gatroenterologists and they al missed it. They ask if there is weight loss or loose bowel but I had weight gain and constipation. Sounds like most people right? However I had high CRP inflamation marker, kidney stones, gallbladder sludge and failure, skin and hair signs of malnutrition, anxiety disorder and muscle pain. I was misdiagnosed IBS and Fibromyalgia. Celiac is a multisystemic disease meaning it affects many organs and systems. After gluten-free for 11 years most of that is gone. Still have some residual neurological issues. This is a great place to have if you are Celiac or even Gluten Intollerant. Good luck.

Fbmb Rising Star

When I was diagnosed I was shocked because my symptoms weren't that bad. I've never felt like people on here say that they've felt. Even then, the only reason I was tested was because my belly was acting up for about 3 weeks and I have two aunts and an uncle on the same side of the family with Celiac, and a lot of other AI disorders in my family. So I figured I'd get checked. I was blown away. I had significant damage too. 

I'm really diligent and I don't think I've been glutened since I went gluten-free in November 2016. That said, because my symptoms were never very terrible I am often wondering if I've eaten gluten any time my stomach feels weird. I have heard that once you've been on a gluten-free diet for a while, if you do eat gluten, the reaction is pretty severe. I am not going to test that theory. I think that some of our bodies do a great job of compensating for our Celiac, and I do think that eventually I would have gotten really sick because my body would have reached a breaking point. 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):
    Food for Life



  • Member Statistics

    • Total Members
      129,607
    • Most Online (within 30 mins)
      7,748

    Tony Pietersen
    Newest Member
    Tony Pietersen
    Joined

  • Celiac.com Sponsor (A20):
    Smith & Truslow


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX




  • Celiac.com Sponsor (A21):
    Food for Life



  • Upcoming Events

  • Posts

    • Alibu
      I was tested back in 2017 and my TTG-IGA was mildly elevated (an 11 with reference range <4) but my EMA was negative and biopsy was negative. Fast forward to 2 weeks ago where I was like y'know what, I still have so many symptoms and I'm always so sick, I should repeat this, thinking it was not going to be positive.  I also found out through 23 and me that I do have the HLA-DQ2.5 gene so I thought it would be good to repeat given my ongoing symptoms. Well my blood work came back with a ttg-iga level of 152.6 with a reference range of <15 and my EMA was positive and EMA titer was 1:10 with reference range of <1:5. I guess I'm nervous that I'm going to do the...
    • trents
      Welcome to the forum, @linnylou73! Are you claiming this based on a reaction or based upon actual testing?
    • linnylou73
      Sams club membermark columbian coffee is either cross contaminated or the pods contain gluten
    • KimMS
    • Scott Adams
      This varies a lot from person to person. I include foods that are not certified gluten-free but are labelled "gluten-free", while super sensitive people only use certified gluten-free. Both types of products have been found to contain gluten, so there are no guarantees either way: It you are in the super sensitive group, eating a whole foods based diet where you prepare everything is the safest bet, but it's also difficult. Eating out is the the most risky, even if a restaurant has a gluten-free menu. I also include items that are naturally gluten-free, for example refried beans, tuna, pasta sauces, salsas, etc., which have a low overall risk of contamination.
×
×
  • Create New...