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Cause Of Flu Like Symptoms

Leonard

By Leonard
in Coping with Celiac Disease

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Leonard Newbie
Leonard
Posted

I have been gluten free for a few months now and I feel a lot better. Something thats bothering me still is the flu like symptoms. In the beginning I thgouht it is to do with the immune system being impaired and that you are much more succeptable to picking up bugs. I never get it bad so I have to stays in bed but I wake up a lot of mornings where my body feel like the flu is coming up. I am beginning to think that it might be something else I am intollerant to.

If it is a food intollerance, what foods can cause this and why?

Can it be diary?

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Papa-Hen Rookie
Papa-Hen
Posted

Leonard,

I hope that others come through on this one.

I. too, have described my ailment as being like the flu but without the sniffles, sneezing and fever. I want to get up & going, but my body just says no.

I have fasted for 24 hours twice in the past 2 weeks and felt better for a little while afterward. On Monday, I caught myself climbing steps 2 at a time & humming tunes! This was the best I had felt in months. My goal is once a week for now. I'll provide more feedback as I progress.

Best wishes as you continue to figure things out.

- Henry

loraleena Contributor
loraleena
Posted

This happens to me periodically, but with a low grade fever. The first time it lasted several months. Now it happens occasionally. It hit me today badly. It always feels the same and I am not technically sick. My fibro is flaring for the first time in a year. I have not eaten gluten either!!

lovegrov Collaborator
lovegrov
Posted

I had flu-like symptoms when I was diagnosed. For about three months I had a temp over 100 for at least part of the day (when I was really sick it was up to 105) and I had body and joint aches for months and months, even after I had improved in other ways.

richard.

jknnej Collaborator
jknnej
Posted

It could be a variety of things:

1. You have another food allergy/intolerance

2. You really do have a bug.

3. You are experiencing gluten withdrawl

4. Some sort of nutrient/vitamin deficiency

5. Chronic fatigue/fibromyalgia/anemia?

6. Thyroid problem

I'm not sure which one you'd want to rule out first...probably the food. If that fails, get a vitamin test done.

If that's OK, check your thyroid levels. Also, you can check your blood for anemia and chronic fatigue.

Other than those ideas, I don't know......hope it helps.

jerseyangel Proficient
jerseyangel
Posted

I used to get flu-like symptoms, too. Back then, I just thought I got sick a lot :blink:

The day of my biopsy, they took my temperature before the procedure, and it was 101. I was afraid thay would cancel, but they didn't.

I had visable damage that day, and the doctor told me to begin the gluten-free, lactose free diet immediately.

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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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    • 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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