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

Celiac Crisis ???


Rhondajb1

Recommended Posts

Rhondajb1 Newbie

Can dehydration from diarrhea cause Celiac Crisis??

It started with severe unexplained diarrhea in AM. No fever, not Covid (tested). Then Nausea came on and a few hrs later intense tingling in hands up arms, fingers stiffened and could not move. Stomach pain (from diarrhea all day) slightly moved up to chest for a time. Lasted a few minutes. My head dropped, couldn’t keep it up and hard to talk and couldn’t walk. Was it a seizure? Condition slightly improved after a short time but was very sleepy and couldn’t keep eyes open. Dry mouth, very red sunken eyes, waves of heat and nausea and heavy feeling in limbs for hours. Felling like I dodged a bullet as I recovered without medical attention and now I’m reading if it was Celiac Crisis I could have died 😳

 

 


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



Celiac.com Sponsor (A8-M):



plumbago Experienced

It doesn't matter what caused it. If you are losing that much fluid and electrolytes, yes after a while it can be serious and you need to go to the emergency dept right away.

Rhondajb1 Newbie

Yes Agreed. I could not think clearly at the time. We’ll never know. 

cristiana Veteran

Hi Ryondajb1 

Poor you, that sounds awful.  Do you know where gluten might have snuck in?

I must admit my last "proper" glutening - a piece of cake that was actually made with normal flour in error - was scarily dramatic.  Chills, feeling faint, could hardly stand up, vomiting, heart felt out of sync.   I dread the next time because I wonder if it could possibly be worse.   

I really sympathise and hope you feel a lot better soon.

Cristiana

Rhondajb1 Newbie
35 minutes ago, cristiana said:

Hi Ryondajb1 

Poor you, that sounds awful.  Do you know where gluten might have snuck in?

I must admit my last "proper" glutening - a piece of cake that was actually made with normal flour in error - was scarily dramatic.  Chills, feeling faint, could hardly stand up, vomiting, heart felt out of sync.   I dread the next time because I wonder if it could possibly be worse.   

I really sympathise and hope you feel a lot better soon.

Cristiana

Thanks! I do. Don’t evvvver want that to happen again. I was traveling and gluten could have been anywhere.

cristiana Veteran
(edited)

Don't blame you.

I've had small amounts since by mistake,  and trace amounts made me feel just like I've got a really sore stomach for a couple of days.   So I do wonder if you were served something that was actually made with wheatflour, like that piece of cake I had?   

It has made me extra vigilant, I can tell you.  

Edited by cristiana
AnnetteD Newbie
10 hours ago, Rhondajb1 said:

Can dehydration from diarrhea cause Celiac Crisis??

It started with severe unexplained diarrhea in AM. No fever, not Covid (tested). Then Nausea came on and a few hrs later intense tingling in hands up arms, fingers stiffened and could not move. Stomach pain (from diarrhea all day) slightly moved up to chest for a time. Lasted a few minutes. My head dropped, couldn’t keep it up and hard to talk and couldn’t walk. Was it a seizure? Condition slightly improved after a short time but was very sleepy and couldn’t keep eyes open. Dry mouth, very red sunken eyes, waves of heat and nausea and heavy feeling in limbs for hours. Felling like I dodged a bullet as I recovered without medical attention and now I’m reading if it was Celiac Crisis I could have died 😳

 

 

Repeated dehydration from diarrhea from gluten can cause permanent kidney damage.  I have been advised by my kidney specialist to go to ER when this happens to prevent further damage. Hopefully you did dodge the bullet this time, but I would be careful and seek medical care in future.


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



Celiac.com Sponsor (A8-M):



Wheatwacked Veteran

I had a similar incident a few times. It came on suddenly as I was eating. It was the same food I've had many times so gluten was not the issue I think. Suddenly my brain started spiraling down, out of control nearly blacking out like the time I had laughing gas at the oral surgeon, then I thew up everything, got chills and shakey, then massive diahrea and more vomit at the same time. I drank some water and went to bed. Was ok the next morning. At the time I was eating less than 2000 mg potassium a day.

Your symptoms match Hypokalemia which could have been caused by the unexplained diahrrea. So the question might be what caused the diahrrea? It could be your intake of potassium is low and the diahrrea put you into severe deficiency leading to the other symptoms. I suggest you track your intake of potassium to rule it out. The DV in the US is 4.7 grams a day as nutrition labels show, oddly though the RDA is half that. There is no accurate testing available as most is inside the cells. Low potassium is a concern worldwide.    Hypokalemia

 Potassium Fact Sheet for Health Professionals "The DV for potassium is 4,700 mg for adults and children age 4 years and older [17]. FDA requires the new food labels to list potassium content... Many dietary supplement manufacturers and distributors limit the amount of potassium in their products to 99 mg (which is only about 2% of the DV) because of two concerns related to potassium-containing drugs. First, the FDA has ruled that some oral drug products that contain potassium chloride and provide more than 99 mg potassium are not safe because they have been associated with small-bowel lesions... Dietary surveys consistently show that people in the United States consume less potassium than recommended" 

 

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

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    3. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,441
    • Most Online (within 30 mins)
      7,748

    Linda Boxdorfer
    Newest Member
    Linda Boxdorfer
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rogol72
      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
×
×
  • 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.