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

Need Some Advice


jennyj

Recommended Posts

jennyj Collaborator

I have been very sick since Saturday. I wasn't glutened, I think it is just a severe case of the stomach flu. I had a fever (103.9), muscle pain, D, lethargy, and stomach pain. Today I can finally get up and around. I have not eaten anything in 2 days but have managed to drink some. I have a dr. appt. already scheduled for tomorrow so I just need to know what to do until then. I am kind of afraid to eat anything and I am not really hungry. Any advice???


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



Celiac.com Sponsor (A8-M):



Creative-Soul Newbie

Can you eat fruit? Last time I had a bout with stomach flu I stuck to eating lots of water-bearing fruit - like watermelon, grapes, cantalope - and drank distilled water and a little pure fruit juice; make sure that you stay hydrated. I wouldn't try to eat anything heavier than that right now...

I hope you feel better soon, and that your appointment goes well tomorrow...let us know how you're doing, okay?

Jestgar Rising Star

Plain rice and baked chicken. Very gentle on your tummy.

Guest nini

plain rice IN chicken broth... very simple, very gentle on tummy

bananas

jerseyangel Proficient

Unfortunately, with a virus, there's not much you or a doctor can do until it passes.

The most important thing right now is to make sure you're well hydrated. Sip something often--whatever feels best to you. Try some gluten-free broth, banana and some rice or mashed potatoes.

I find that when I'm sick, if I can get myself to try a little something, I'm actually more comfortable with something in my stomach.

Get as much rest as you can, and really, drink as much as you can (don't gulp, sip ;) ).

Hope you feel better soon :)

jennyj Collaborator

Thank you for all the advice. I like rice, thank goodness, and bananas. I have just been sipping some flavored water. I will keep you posted. Thanks again.

Guest nini

just make sure to keep yourself hydrated, don't worry so much about "eating"... as long as you keep hydrated, you'll be fine, when you start to get hungry, just take it easy on your tummy with bland foods for a while.


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



Celiac.com Sponsor (A8-M):



L.A. Contributor

Gatorade!

key Contributor

Can't salmonella cause those symptoms too. I know it causes stomach pain, D and muscle aches, but I am not sure about fever. It doesn't sound very fun at all and I am sorry you are so sick. I would stick to plain foods. Applesauce is a good one or children's pedialyte pops or drink. You could also go to an urgent care facility if you really feel bad.

Monica

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,733
    • Most Online (within 30 mins)
      7,748

    Debydear
    Newest Member
    Debydear
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.