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Feeling Some Better!

Guest zoomom

By Guest zoomom
in Coping with Celiac Disease

Recommended Posts

Guest zoomom
Guest zoomom
Posted

I have been dairy free about 2 weeks and gluten-free about a week now. I have noticed that I am far less bloated and eating does not cause horrible pain. :D I sure hope this keeps up as it is so nice to not dread being hungry and needing to eat.

I do have a question. I am still feeling sore on my sides and lowerback. I am actually touch sentive. Plus the tingling in my legs is still there. My question is, do these symptoms take awhile to ease up as my body heals?

Robin

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MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I am glad you feel better but am sorry about the new pains.

SchnauzerMom Rookie
SchnauzerMom
Posted

I would think that the symptoms will clear up eventually. I think it takes a while. I'm glad that you feel better. :D

mamaw Community Regular
mamaw
Posted

could you have fibromyglia too???? Sensitive to touch is a signal for that....

hope you feel better soon , it sounds like you are heading that way.

good luck

mamaw

Gamecreature Rookie
Gamecreature
Posted

It does take a while. Gluten has been doing a number on your system for some time and it takes a while for your intestines to heal. I felt a lot better when I went gluten-free and then I started worrying everytime I felt one of the symptoms coming back. Give it a little time and see if it gets better or worse.

Guest zoomom
Guest zoomom
Posted

I figured it was a matter of time to heal the damage done, but as with everyone else I'm sure, I want to feel "normal" yesterday. :lol:

Thanks for all the support!

Robin

Gamecreature Rookie
Gamecreature
Posted
I figured it was a matter of time to heal the damage done, but as with everyone else I'm sure, I want to feel "normal" yesterday. :lol:

Thanks for all the support!

Robin

Trust me, I know exactly how you feel! When I started feeling poorly again I was very distraught! I was worried that the initial feeling of wellness was just a fluke! But the flare-ups pass pretty quickly, that's how you know it's not the real thing. Don't forget that while you're avoiding some foods you're still getting the nutrients that your body needs. I seem to be hungry all the time, especially if I'm not eating the right foods.

About the time I was diagnosed with gluten-free I was feeling intense pain in my side, lower back and abdomen. It kept me up all night and I thought I was passing a kidney stone. The pains come and go every few days but they seem to be getting less severe. If they started getting worse, or became unbearable, I'd go see a doctor. Otherwise, I just wait for them to pass and hope they continue to subside. After a year of missed diagnoses on this, I really don't think a doctor would be able to do anything about it anyway!

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      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
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