New symptoms after re-introducing gluten?

[Sunflowers06]

Hi all! 
 

I decided to try gluten free mainly to see if I could find relief for my chronic daily headaches and frequent migraines. 
However, I now have an appointment soon to get more blood work/evaluated for celiac so I began eating gluten again. 
 

I was only gluten-free for 1 week before re-introducing but now I am having debilitating stomach cramps and constant diarrhea. I never had GI symptoms prior to this! 
 

I guess I’m confused..would 1 week gluten-free really be long enough to cause worsening and new symptoms like these when reintroduced?? Or maybe I was extra lucky and got a stomach bug at the same time?

 

Thanks!

[Sobiha]

I think you can become more sensitive and have more severe symptoms once you go gluten free and then take it again either deliberately  or accidentally. Good luck with your upcoming tests.

[Scott Adams]

It's hard to say if it was just coincidence, and you may have a bug, or that your symptoms may be getting worse when you eat gluten. In those with celiac disease or gluten sensitivity there is often a progression of worsening symptoms, although some people have few if any noticeable symptoms.

Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy:

Quote

"...in order to properly diagnose celiac disease based on serology and duodenal histology, doctors need patients to be on gluten-containing diets, even if they are causing symptoms, and this is called a "gluten challenge."

• Eat gluten prior to celiac disease blood tests: The amount and length of time can vary, but is somewhere between 2 slices of wheat bread daily for 6-8 weeks and 1/2 slice of wheat bread or 1 wheat cracker for 12 weeks 12 weeks;
• Eat gluten prior to the endoscopic biopsy procedure: 2 slices of wheat bread daily for at least 2 weeks;

and this recent study recommends 4-6 slices of wheat bread per day:

 

 

[knitty kitty]

@Sunflowers06,

Ask for an Erythrocyte Transketolase test for Thiamine deficiency.  Migraines have been linked to Thiamine deficiency.  Thiamine deficiency symptoms include diarrhea and abdominal pain (Gastrointestinal Beriberi).

Celiac Disease causes poor absorption of essential vitamins, like Thiamine and the other B vitamins.  The Gluten free diet is low in Thiamine and other B vitamins, especially if gluten free processed foods are consumed.  

Gluten containing products are required to be enriched with vitamins, but gluten free processed foods are not required to have vitamins added to them.  

Malabsorption can have been occurring, causing you to be low in Thiamine, then on the gluten free diet, the low thiamine could have gotten worse resulting in symptoms of Gastrointestinal Beriberi.  

Talk to your doctor about correcting nutritional deficiencies as part of proper care for Celiac people.

Also consider getting a DNA test to see if you have any of the known genes for Celiac Disease.  

Keep us posted on your progress!