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

Another Girl Question


ReneCox

Recommended Posts

ReneCox Contributor

when I began the gluten-free diet two months ago, i was two weeks late for my normally regular period. Then I had a period again about three weeks later. Today I started again! Its only been two weeks since my last one started? Does this have anything to do with the gluten-free diet? Ive NEVER had anything like this happen!


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



Celiac.com Sponsor (A8-M):



Sophiekins Rookie

No. You should see your doctor (it is probably nothing, but you should make sure) as this could be a symptom of a cervical or vaginal infection.

plantime Contributor

It could be a result of going glutenfree, inasmuch as your body is trying to reset itself. It could also be that you are having other problems. You need to see your doctor to determine which it is.

mn farm gal Apprentice

It may be nothing but if goes on much longer you should see a doctor. I spotted for 2 years before I went gluten free and the last year was everyday. The doctor could not find anything wrong and said my body must be going through a phase. I went gluten free and about 3 months everything is normal like it was about 3 years ago.

BRUMI1968 Collaborator

I agree with everyone else; you should probably see the doc, esp. if you have insurance. That said, my period changed when I went gluten-free -- sometimes it is so light it is ridiculous; other months it is normal. I thought at first it was normalizing (with the normalizing of hormones), but it seems just as wacky as ever.

Extra periods, though, can be a sign of various things. If you have any other bleeding (gums, little red dots on top of your feet or where your seatbelt hits you), or bruising, you could have a blood platelet problem. It is unlikely, but I've had that and an extra period was one way to tell.

Take care.

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. - RMJ replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Celiac disease symptoms

    2. - trents replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Celiac disease symptoms

    3. - Churro replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Celiac disease symptoms

    4. - trents replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Celiac disease symptoms

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

    • Total Members
      133,051
    • Most Online (within 30 mins)
      7,748

    Melinda-C
    Newest Member
    Melinda-C
    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

    • RMJ
      I agree with @trents, they should have run a total IgA.  What was the normal range for the DGP IgA test?  Different labs use different units thus have different normal ranges.
    • Churro
      Thanks for your assistance. 
    • trents
      Get your total IGA checked to make sure your celiac antibody test scores are trustworthy.   
    • Churro
      I do eat 4 slices of wheat bread with almond butter. Yes it was a reference to my iron consumption. 
    • trents
      To give you a frame of reference for pretesting gluten consumption necessary to ensure valid antibody testing, here is the current recommendation for those who have been on a gluten free diet: The daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks. Not sure why you mentioned eggs and chicken. They are not sources of gluten. Was that in reference to dietary iron consumption?
×
×
  • 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.