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

Magnesium For Constipation


BeckyW

Recommended Posts

BeckyW Contributor

Magnesium seems to be really good for constipation. I was wondering though if you can get too much and have side effects from it? I was reading on line that some side effects are being tired and feeling fatigued. I am referring to the liquid magnesium citrate. Does any one have any guidelines on this?

What about prunes or prune juice? Is this as effective as magnesium?

Thanks for any help you can give!!!


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



Celiac.com Sponsor (A8-M):



Generic Apprentice

I am one of the few that only get d not c. I know prunes/juice is very effective. That is why so many elderly people eat and drink it. As for the MOM I wouldn't take more than the bottle recommends. Sorry I can't be of more help.

I know someone will pop on and give you some advice.

-Laurie

hathor Contributor

I was researching this just the other day. I just googled the subject again just now (you can do the same for more information and sources) and every site I look at says you can get too much -- kidney problems, interference with calcium levels, affecting other medication you might take, etc. One example:

Open Original Shared Link

Personally I wouldn't take more than the RDA on a regular basis without being under a doctor's supervision.

Frankly prunes haven't worked for me since I was little. Sorry ...

Anonymousgurl Contributor

I was wondering the same thing! I've been taking magnesium for quite a while now because it's the ONLY thing that works for me. And i mean ONLY! LoL. Prunes don't work at all for me, but you should try it. I've heard of it working for people. I've also heard that Vitamin C can work for people too. But anyways, I take 1500 mg a day!!! that's a whole lot more than that article up there^^^ says to take!

tarnalberry Community Regular

For one, be aware that the RDA for some items has been determined politically, not scientifically.

Secondly, the ~400mg RDA (depending on sex/age) has been considered by many to be too low - high enough to avoid deficiency, but too low to be anywhere close to optimal.

And you should be aware of medication and physical condition interactions:

Open Original Shared Link

Nancym Enthusiast

Unless you get really crazy with the magnesium you should be fine. Usually your body will let you know by giving you lots of diarrhea if you get too much. :)

bklynceliac Apprentice

yeah, too much magnesium i think will make itself pretty clear. If it starts working, uh, too well, you'll know to pull back a bit.


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



Celiac.com Sponsor (A8-M):



Archived

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

  • 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 replied to Florence Lillian's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Gluten-Mimicking Proteins that can affect some Celiac individuals.

    2. - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      2

      Second chance

    3. - Scott Adams replied to elisejunker44's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Schar's products contain wheat!

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,597
    • Most Online (within 30 mins)
      7,748

    Caroline Alexandria
    Newest Member
    Caroline Alexandria
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
    • Scott Adams
      Thank you for sharing your experience, Florence. It’s important to clarify, though, that proteins like zein in corn, panicin in millet, and kafirin in sorghum are not considered gluten and have not been shown to trigger the same autoimmune intestinal damage seen in celiac disease. Some people with celiac disease do report symptoms with certain gluten-free grains, oats, or other foods, but that reflects individual intolerance or sensitivity—not a proven “gluten-mimic” effect that damages the small intestine. Certified gluten-free oats are considered safe for most people with celiac disease, though a small subset may react to avenin. If specific foods consistently cause symptoms for you, it makes sense to avoid them personally, but it’s helpful for readers to know that these foods are still medically classified as gluten-free and generally safe for the broader celiac community.
    • Scott Adams
      It’s true that awareness of celiac disease can vary among physicians, particularly outside of gastroenterology, and many patients end up educating their own providers. Reaching out to someone you trusted for 25 years makes sense if you felt heard and supported. That said, celiac disease management often benefits from a team approach, including a knowledgeable primary care provider and, when needed, a gastroenterologist or dietitian familiar with gluten-related disorders. Advocating for yourself is not unreasonable—it’s part of managing a chronic condition. If your current provider relationship isn’t working, it’s appropriate to seek care where you feel respected and properly supported.
    • Scott Adams
      I understand why that feels concerning. Some Schär products use specially processed wheat starch that has had the gluten removed to meet strict gluten-free standards (under 20 ppm in the U.S. and EU), which is why they can legally and safely be labeled “gluten free” for people with celiac disease. However, wheat must still be listed in the ingredients and allergen statement because it is derived from wheat, even though the gluten protein has been removed. For individuals with a true wheat allergy, these products are not appropriate—but for those with celiac disease, properly tested gluten-free wheat starch is considered safe under current medical guidelines. That said, it’s completely reasonable to prefer products made without wheat starch if that gives you greater confidence, and clearer front-of-package communication could certainly help reduce confusion for shoppers.
    • elisejunker44
      I have enjoyed Schar's gluten free products for years. However, some items Do contain Wheat and are not clearly labeled on the front. Indeed the package states 'gluten free' on the front, and it is not until you read the ingredient label that one see's wheat as the first ingredient. Some celiacs may be willing to take a chance on this 'gluten free wheat', but not me. I strongly feel that the labeling for these wheat containing products should be clearly labeled on the front, with prehaps a different color and not using the 'no gluten symbol on the front. The products are not inexpensive, and also dangerous for my health!
×
×
  • 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.