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Fatigue?

Jessica Hoffman
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Jessica Hoffman Newbie
Jessica Hoffman
Posted

Hi all,

I had been struggling for years with stomach pain and bloating. I was just diagnosed 2 months ago with Celiac. I’ve completely changed my diet and even stopped going out to eat to avoid being “glutened.” My stomach pains and bloating are gone, but for some reason I am extremely tired. Do any of you struggle with fatigue? What should I eat/take to help with it? I drink tons of water and exercise daily. Thank you for any advice!

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cristiana Veteran
cristiana
Posted
(edited)

Hello @Jessica Hoffman and welcome to the forum

It is possible you are suffering from vitamin and mineral deficiencies - were any levels checked? If so, I wonder what your Iron and B12 levels are like, as being deficient in either could make you very tired.  Of course, two other reasons for fatigue are Thyroid issues and also diabetes.  Have you had tests for these?

One other possibility - do you think you might have had COVID recently? A friend of mine has and it has left her feeling very tired indeed.

Cristiana

Edited by cristiana
knitty kitty Grand Master
knitty kitty
Posted

Welcome to the forum!

Newly diagnosed are usually low in B vitamins.  Fatigue can be caused by being low in some of the B vitamins.  The B vitamins are water soluble, so you may be inadvertently flushing them out of your system by drinking "tons" of water.

Athletes and people who exercise frequently have higher requirements for Thiamine Vitamin B1.  

The effects of endurance training and thiamine supplementation on anti-fatigue during exercise

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4241913/

A functional evaluation of anti-fatigue and exercise performance improvement following vitamin B complex supplementation in healthy humans, a randomized double-blind trial

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10542023/

Thiamine deficiency disorders: a clinical perspective

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8451766/

 

Thiamine helps recover from Covid.

Evaluation of thiamine as adjunctive therapy in COVID-19 critically ill patients: a two-center propensity score matched study

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8242279/

trents Grand Master
trents
Posted

Jessica, gluten free flour products are not required to be fortified with vitamins as are their wheat counterparts. So, when you eliminate wheat products from your diet, you automatically are likely reducing vitamin input into your diet. And if you have been living with undiagnosed celiac disease for some years you are likely to be already experiencing vitamin and mineral deficiencies. We routinely recommend newly diagnosed celiacs to begin taking high potency vitamin and mineral supplementation including B12, a high-potency B-complex, 5-10k IU of D3, Magnesium glycinate and zinc. Make sure all are gluten free. Costco is a good place to shop.

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

      By knitty kitty · Posted

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

      By Jane02 · Posted

      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! 
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      By knitty kitty · Posted

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

      By Scott Adams · Posted

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

      By trents · Posted

      Contact them.
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