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

Can The Pale Stools And Vomiting Come A Day After Exposure?


e&j0304

Recommended Posts

e&j0304 Enthusiast

As some of you know, we have been trying hard to figure out what has been causing my son's chronic diarrhea and lack of growth. We have had him gluten-free for awhile now and his diarrhea cleared up and he has gained a little weight.

Yesterday he accidentally got some gluten. Within 30 min. he had diarrhea, but it was normal brown. He had diarrhea about 4 more times yesterday. Today he has been vomiting most of the day and is having very pale, almost gray stools that smell so foul.

I don't know if kids that just get the flu have those gray stools that smell so bad. Does anyone? It's hard to tell if this is from the gluten or not since yesterday his stools were diarrhea, but normal in color. I should add that he does not seem sick between vomiting and diarrhea and he does not have a fever, which I would tihnk he would if he had the flu.

Anyway, I'm just wondering. Do normal kids who get the flu have clay-colored, stinky diarrhea or is that exclusive to celiac? And, can the vomiting come a day later?

Thanks for any insight. His reactions are different than my daughters are.

Shannon


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



Celiac.com Sponsor (A8-M):



e&j0304 Enthusiast

I just wanted to add that he has had quite a few more of the clay-colored stools and they have undigested food in them now including cheese and hotdog. I am assuming that this is due to gluten, but his dr. will probably want to test for giardia again.

Ursa Major Collaborator

Shannon, that sounds actually quite typical for celiac disease. By now I don't even get the diarrhea the same day any more, but the next day. But I used to have pretty much the same reaction as your son, other than the vomiting (I rarely vomit, even though sometimes I wished I could, it would make me feel better when sick).

A lot of people have been saying that their kids will develop more symptoms the next day, and sometimes more symptoms show up for another week or two! So, don't be surprised if suddenly next week he will get temper tantrums, or moodiness or whatever. Unfortunately you'll have to deal with the fallout from accidental glutenings. I very much doubt it could be giardia, I think it would be almost silly to test for that.

And yes, foul smelling stools and undigested chunks are 'normal' for celiacs that have been glutened.

nettiebeads Apprentice

I never got sick right away after eating gluten. My D was usually 20 to 24 hours later. Everyone's reaction to gluten is different, and even then the reactions can change as years go by. My reactions now are severe C, rarely D, fatigue and brain fog, and horrible aches that I didn't used to get. But the really really REALLY stinky D is very indictative of Celiac. I'd lay my bets on his reaction to gluten as his problem, not flu or giardia.

Annette

e&j0304 Enthusiast

Thank you two for your responses. I am really thinking that this was gluten related. He is not vomiting today but has already had diarrhea 7 times. There is still undigested food in it and it is very pale and stinky. He is otherwise fine and running around playing. He has no fever. I would think that with a stomach flu he would have a fever and being feeling otherwise lousy. Also he is VERY gassy and I wouldn't tihnk that would be from the flu.

I think he just had a really tough reaction and hopefully now that we have him back on track with being gluten-free he will be ok.

Thanks again for responding.

Shannon

nettiebeads Apprentice

It sounds like he's mending already. Glad to hear that. I understand your concern though; I have to sit and list all of my symptoms to see if it's a cross contamination or maybe a bug at times.

key Contributor

It actually sounds like he may have a virus called Rotavirus. My four year old has it right now and my 2 year old had it last week. They don't have to have a fever, but can. THe foul smelling stools and light color with undigested food is very typical of Rotavirus and it is RAMPANT in our area right now. It was announced on our news the other night. My kids didn't even get it from each other I don't think, because they were sick so far apart. The diarhea can last for like 9 days! Make sure you keep him hydrated. It says also to feed them small and more frequent meals. My 2 year old didn't act sick either. My four year old has been lying around not eating. There is a test at the pediatrician to know whether it is Rotavirus.

Hope he is feeling better soon.

Monica


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



Celiac.com Sponsor (A8-M):



Guest Lucy

My son throws up from gluten. He will throw up about 6-8 hours after gluten, and his food won't be digested in his vomit, or diahrea. He is fine between time too. I am sure it is the way he reacts to gluten since he has periods of vomitting at least 6 times since thanksgiving. It was always after eating at a place where I wasn't in complete control of who handled the food.

He has had celiac for 1.5 years, and just started reacting this way the last 4 or 5 months.

So just keep gluten away!

e&j0304 Enthusiast

Thanks so much for your insight. I guess it's always going to be a guessing game as to whether it's gluten or a virus like Rotavirus. So far my 3 year old seems fine so hopefully if it is a virus she will stay healthy.

I did call the dr. and they said just to push fluids. Jack is drinking plenty and even a lot more than usual, but he doesn't seem to want to eat much. He is still having diarrhea, but only had it 4 times all day as oposed to 12 times yesterday so he's getting better!

Thanks again,

Shannon

Archived

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

  • 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. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    2. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    4. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    5. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748

    Kristy2026
    Newest Member
    Kristy2026
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
×
×
  • 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.