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

Omg...i Might Be On To Something

Rachel--24

Recommended Posts

Judyin Philly Enthusiast
Judyin Philly
Posted

HI DONNA AND EVIE IF YOUR ON

DONNA --DO YOU KNOW WHAT CAUSES YOUR CHILLS?

I KNOW YOUR DOING SO MANY TESTS AND THINGS AND I JUST CAN'T SEE IT ALL STRAIGHT :blink:

LOVE TO KNOW WHAT YOU THINK ABOUT THE CHILLS.

DO YOU LITER LY SHAKE WITH THEM???? :ph34r:

LOVE TO HEAR YOUR THOUGHTS

JUDY

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

Celiac.com Sponsor (A8-M):


  • Replies 33.4k
  • Created
  • Last Reply
covsooze Enthusiast
covsooze
Posted

Judy, I get the chills too, especially at night, but it's not that frequent. Not sure what causes it. Maybe my elimination diet will show something. Are you hypothyroid? I always wondered if my hypothyroidism was the explanation, but not sure about the trigger.

Thanks for keeping us updated about Patti.

I'm on day 3 of my elimination diet and my stomach is very painful. I'm due to see my GI dr in Feb, about my endoscopy in Nov. I know it showed I'm doing well being gluten-free :) What I didn't know until today is that I have a small sliding hiatus hernia. I think from the pain, it might have got bigger :( I'm really regretting that chocolate over Christmas now....

dlp252 Apprentice
dlp252
Posted
HI DONNA AND EVIE IF YOUR ON

DONNA --DO YOU KNOW WHAT CAUSES YOUR CHILLS?

I KNOW YOUR DOING SO MANY TESTS AND THINGS AND I JUST CAN'T SEE IT ALL STRAIGHT :blink:

LOVE TO KNOW WHAT YOU THINK ABOUT THE CHILLS.

DO YOU LITER LY SHAKE WITH THEM???? :ph34r:

LOVE TO HEAR YOUR THOUGHTS

JUDY

I don't know what's causing them yet. I was thinking it was because I was sick with all the infections, but I didn't have other flu-like symptoms, so I don't know. I'm not getting them as often this week as I have been the last few weeks.

I don't shake violently, but the chill starts from the inside...it's a weird feeling...then the skin starts to crawl and then finally I just feel the cold. I put a space heater on high, but I was still getting them. I have one of those buckwheat filled bean bag things...it's about about 1-1/2 feet long...I heat that up in the microwave and hold onto it for a while...that seems to help.

dlp252 Apprentice
dlp252
Posted
I'm on day 3 of my elimination diet and my stomach is very painful. I'm due to see my GI dr in Feb, about my endoscopy in Nov. I know it showed I'm doing well being gluten-free :) What I didn't know until today is that I have a small sliding hiatus hernia. I think from the pain, it might have got bigger :( I'm really regretting that chocolate over Christmas now....

Gosh that sucks! I hope it's not gotten bigger!

Rachel--24 Collaborator
Rachel--24
Posted
  • Author
Was this Dr. Adams? I see him next week for my next removal, so I was going to ask him about chelation...I'll also ask about pH.

Yeah....it was Dr. Adams. He had spent over an hour going over everything with me. I remember being totally impressed with the amount of time he spent and how he was really trying to figure out what was going on with me. He would ask me alot of questions and then kind of look out the window while he thought about everything and then come back with more questions.

It was the first time I'd seen anyone out of mainstream as far as Dr.'s and dentists go....I wasnt used to people spending alot of time with me (especially not a dentist). I left there thinking it was strange that a dentist was trying to help me more than any of the dr.'s had. :huh:

He never brought up mercury. He talked to me about my diet, my ph, toxins and candida.....he said I wouldnt get better until I took care of this. Apparantly he was right on target....he said I had a big problem with yeast.

I wanted to know about mercury and he's the expert. I felt like he didnt think mercury was my problem because he didnt really discuss it with me at all. <_<

dlp252 Apprentice
dlp252
Posted

Rachel, thanks. In my case he talked about mercury but not much else. I'll ask more when I see him on Tuesday. By then I'll also have some info from the BioSET session which might help. :D

dlp252 Apprentice
dlp252
Posted

Evie says hi to all! Got a PM from her and she says she's feeling a bit better today. Will be seeing her GI doctor next week for help with D.

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

Celiac.com Sponsor (A8-M):


AndreaB Contributor
AndreaB
Posted
Evie says hi to all! Got a PM from her and she says she's feeling a bit better today. Will be seeing her GI doctor next week for help with D.

Thanks Donna. :)

Rachel--24 Collaborator
Rachel--24
Posted
  • Author

About sugar cravings....it says it can be caused by the pH being off and too acidic.

One other thing you will find of interest. One reason (besides Candida) for your sugar craving comes from the body being too acidic. Try it yourself and see. Test your pH when the cravings are strong.
It says if you alkalize the sugar cravings improve or go away completely.

How did we get so acidic?

Today, most of us eat very differently than our ancestors did. The preparations we use for our foods have never been tried before in the whole history of mankind.

We highly process food for convenient packaging and storage. These types of "fast" foods are most commonly highly processed carbohydrates and sugars that make our bodies acidic.

We've gotten this way with tiny steps. Each decade changing the way we eat a little bit more. Over the last few centuries these steady small steps have taken us quite a distance from the way nature intended.

Because we have these modern options our food can be processed and stored for a long time without rotting (we won't call it “fresh”). This makes these types of foods available all the time. They are fast, they are “convenient” and we eat them because they are all around us. We also pay a price for this because these foods are mostly the acid forming type foods -forcing our systems out of their natural pH balance.

AndreaB Contributor
AndreaB
Posted

So the gluten free diet should help this as long as we don't go wild over gluten free goodies and eat a well balanced diet of meat, veggies, fruits, nuts etc along with lots of water.

I made gluten free muffins. Think I'll stick to the bread. Not so sweet. I love my enjoy life chocolate chips but don't usually crave sugar foods. I do like to have them once in awhile though. Once the sugar tooth is kicked back into high gear it's hard to bring it back down. :)

CarlaB Enthusiast
CarlaB
Posted

That's interesting. I must not be acidic as I don't particularly like sugar. I'll eat it once in a while, but I can't say I crave it at all. For that matter, I don't really like fruit either. I'll eat it, but it's not a favorite. I do like cantalope with salt. I'll even salt a peach ... if I eat one at all.

dlp252 Apprentice
dlp252
Posted
That's interesting. I must not be acidic as I don't particularly like sugar. I'll eat it once in a while, but I can't say I crave it at all. For that matter, I don't really like fruit either. I'll eat it, but it's not a favorite. I do like cantalope with salt. I'll even salt a peach ... if I eat one at all.

I must be HIGHLY acidic, lol. I really do crave sweet tastes. Fruit, sugar, artificial sugars, starchy carbs, I crave them if I've been eating them...BUT, when I was on a low carb diet (did that for almost 5 years), I really didn't crave it at all...but once I get the taste again, the cravings kick into high gear which is where they are now.

Hum, I'll have to pick up some ph testing strips.

happygirl Collaborator
happygirl
Posted

x

dlp252 Apprentice
dlp252
Posted

Oh Laura, how exciting that you had a somewhat normal day!!! It's so encouraging!!

Mango04 Enthusiast
Mango04
Posted
Oh MAN....how am I gonna fix my ph if I cant eat all the green veggies?? :(

My whole diet is mostly acidic. Out of 5 foods....3 are very acidic.

I don't know what the process is for you to be able to try a new food/drink, but I wonder if you should look into kombucha. It's known to help the body become more alkaline and I've read that it fights candida as well. I'm no expert on it though...I just kind of like it :ph34r: Whole Foods sells raw organic bottled kombucha. They also sell a really weak sugary version, but the raw stuff is good. If you can get past the fact that it looks kind of nasty (like snotty worms floating around) um...it's good to drink LOL.

happygirl Collaborator
happygirl
Posted

Mango, hmm....your description really enticed me there, ;)

Mango04 Enthusiast
Mango04
Posted
Mango, hmm....your description really enticed me there, ;)

:lol: I know...I guess I didn't pitch my whole kombucha idea very effectively... LOL

AndreaB Contributor
AndreaB
Posted

Laura,

Yay for a normal day!!!! Looking forward to your update after tomorrow's appointment....when you are able to post.

Mango,

I must say that description makes me want to run out and buy some of the kombucha....not! :lol:

Rachel--24 Collaborator
Rachel--24
Posted
  • Author
That's interesting. I must not be acidic as I don't particularly like sugar. I'll eat it once in a while, but I can't say I crave it at all. For that matter, I don't really like fruit either. I'll eat it, but it's not a favorite. I do like cantalope with salt. I'll even salt a peach ... if I eat one at all.

Its not just sugar that creates an acidic body. The highest acid-forming foods are the artificial sweeteners....(which everyone thinks is so good for them in the sugar free foods), all forms of sugar, anything hydrogenated, molasses, alcohol, apple cider vinegar, white vinegar, chocolate, jam, most canned, processed and microwaveable foods, corn meal, packaged snack foods, soda, coffee, tea, ketchup, mayonaise, mustard, ice cream, etc.

Also high are all animal protein (meats), seafood and eggs.

Rachel--24 Collaborator
Rachel--24
Posted
  • Author
I don't know what the process is for you to be able to try a new food/drink, but I wonder if you should look into kombucha. It's known to help the body become more alkaline and I've read that it fights candida as well. I'm no expert on it though...I just kind of like it :ph34r: Whole Foods sells raw organic bottled kombucha. They also sell a really weak sugary version, but the raw stuff is good. If you can get past the fact that it looks kind of nasty (like snotty worms floating around) um...it's good to drink LOL.

Snotty worms floating around? :unsure:

Mango, I'm sure I cant drink it right now but I might try it later when I'm tolerating more foods. :) When I was on the candida diet I bought a juicer and was juicing some greens. I actually liked it but I stopped since I react to so much stuff. :(

I know I felt ALOT better eating like that but because of the candida/leaky gut I just developed more intolerances. Hopefully things will improve in this area with time and treatment. :)

Rachel--24 Collaborator
Rachel--24
Posted
  • Author

OK..we started on foods tonight!!!

OMG.....you wont believe what they started with??? WHEAT. :blink:

I was really bummed and disappointed. It was the first time I felt like I didnt want to bother with the treatment. I told the lady I didnt want to do it because I'm on a strict gluten-free diet and plan to stay that way. I didnt have Anna tonight....it was Bioset lady #2.

The panel was on the table and I felt like my appt. was gonna be a waste. She said I had to do it and that at least it might help out if I get any accidental glutenings. :rolleyes:

Anyways the appt. turned out to be VERY interesting. I'll have to post about it tomorrow cuz I have to go to bed but it was really telling and I'll be staying gluten-free for sure after what I saw tonight. :o

AndreaB Contributor
AndreaB
Posted
Anyways the appt. turned out to be VERY interesting. I'll have to post about it tomorrow cuz I have to go to bed but it was really telling and I'll be staying gluten-free for sure after what I saw tonight. :o

Awwww, I don't like cliffhangers. :(

I understand the need for sleep though......hope you can post about it tomorrow......can't wait.

covsooze Enthusiast
covsooze
Posted

Oh Rachel! Glad to hear it turned out constructive. Can't wait to hear more about it :) How do you feel the day after a treatment? Does it make you feel worse or better in the short term?

Rachel--24 Collaborator
Rachel--24
Posted
  • Author
Oh Rachel! Glad to hear it turned out constructive. Can't wait to hear more about it :) How do you feel the day after a treatment? Does it make you feel worse or better in the short term?

Some treatments have made me feel bad (short term) but most treatments have no noticeable affect on how I feel. If I feel bad its usually that I get really tired, irritable and brain-fogged. I've noticed it most after the treatments for candida and molds and when I got treated for chemicals. I felt fine after the wheat panel I had last night. It might have something to do with how much of this stuff is already in my system?? When I feel bad it usually happens right after the treatment....I can feel it when I'm driving home and sometimes I end up feeling wiped out even though I wasnt tired at all prior to the appt. I also have trouble posting my thoughts after some appts because the brain fog is too bad.

I currently have alot of issues with candida and also chemicals but I've been gluten-free for over a year and a half.....maybe that has something to do with not feeling bad after last nights treatment?? :unsure:

nikki-uk Enthusiast
nikki-uk
Posted
Awwww, I don't like cliffhangers. :(

Yeah!!!

I'm looking out for your next post Rachel!!!

I nearly fell off my seat when you said they tested you for WHEAT!!!! :o:o

Archived

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

Go to topic listing

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

      Bob red mill gluten free oats

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this...
    2. knitty kitty
      - knitty kitty replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease. Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease. Though having the genes for Celiac...
    3. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining...
    4. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    5. Jsingh
      - Jsingh replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

      Hi, My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748
    LMGarrison
    Newest Member
    LMGarrison
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      Bob red mill gluten free oats

      By Scott Adams · Posted

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/   
    • knitty kitty
      High TTG-IgG and Normal TTG-IgA

      By knitty kitty · Posted

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease.   Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease.  Though having the genes for Celiac is not diagnostic in and of itself, taken with the antibody tests, the anemia and your reaction to gluten, it may be a confirmation you have Celiac disease.   Do discuss Gastrointestinal Beriberi with your doctors.  In Celiac disease, Gastrointestinal Beriberi is frequently overlooked by doctors.  The digestive system can be affected by localized Thiamine deficiency which causes symptoms consistent with yours.  Correction of nutritional deficiencies quickly is beneficial.  Benfotiamine, a form of thiamine, helps improve intestinal health.  All eight B vitamins, including Thiamine (Benfotiamine), should be supplemented because they all work together.   The B vitamins are needed in addition to iron to correct anemia.   Hope this helps!  Keep us posted on your progress!
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    • Jsingh
      Son's legs shaking

      By Jsingh · Posted

      Hi,  My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine intolerance". I wish I had known of this at the time of her diagnosis, life would have been much easier.  I hope you are able to figure out. 
×
×
  • 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.