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

Advice About Anxious Child


celiacgirls

Recommended Posts

celiacgirls Apprentice

My 9 year old daughter has become extremely anxious in the past few weeks. I'm not sure if it is anxiety related or just ADD, but she has also been unable to do her homework without taking hours. Not only is she whining about how hard it is instead of doing it, but she does seem unable to do simple math problems. Before she went gluten-free, she had a hard time settling down to do homework but she was able to do it when she did.

She is also soy intolerant and she had some soy about 2 1/2 weeks ago. I suspect she has a problem with peanuts and she had peanuts as recently as a week ago.

I've been waiting for the effects to wear off if that is what it is but it isn't getting any better. Do you think she could still be reacting to the peanuts and/or the soy? Or should I try removing eggs and see if she is intolerant to that? My husband thinks I am crazy to be even thinking about taking more foods away from her.

It seems to me that every time we remove a food, there is a short period of her being extremely calm. So it seems to me she could be developing other intolerances. What do you think?

  • 4 weeks later...

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



Celiac.com Sponsor (A8-M):



smithy4 Newbie
My 9 year old daughter has become extremely anxious in the past few weeks. I'm not sure if it is anxiety related or just ADD, but she has also been unable to do her homework without taking hours. Not only is she whining about how hard it is instead of doing it, but she does seem unable to do simple math problems. Before she went gluten-free, she had a hard time settling down to do homework but she was able to do it when she did.

She is also soy intolerant and she had some soy about 2 1/2 weeks ago. I suspect she has a problem with peanuts and she had peanuts as recently as a week ago.

I've been waiting for the effects to wear off if that is what it is but it isn't getting any better. Do you think she could still be reacting to the peanuts and/or the soy? Or should I try removing eggs and see if she is intolerant to that? My husband thinks I am crazy to be even thinking about taking more foods away from her.

It seems to me that every time we remove a food, there is a short period of her being extremely calm. So it seems to me she could be developing other intolerances. What do you think?

Hi

I had to do the same for my child, B still had lots of symptoms even after 2yrs gluten/dairy free then I read a book about the SCD diet. It was the best thing I did!! The day I put her on that diet she was pain free with no behaviour changes throughout the day. Then gradually I started to reintroduce foods now I know all legume beans, soya and all soya derivatives as well as rice cause problems if eaten in to large a quantity. May be this will put your mind at rest.

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 HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,439
    • Most Online (within 30 mins)
      7,748

    Lillian Steele
    Newest Member
    Lillian Steele
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • 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.