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

Nasty Fever - Any Ideas?


BRUMI1968

Recommended Posts

BRUMI1968 Collaborator

no other symtoms...well, MILD sore throat and exgtreme but exgtremely intermittent ear ache.

Feeling really terribler. What do you all do?


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



Celiac.com Sponsor (A8-M):



sherylj Rookie
no other symtoms...well, MILD sore throat and exgtreme but exgtremely intermittent ear ache.

Feeling really terribler. What do you all do?

Those symptoms ususaly tell me I ned to get some sleep and take something to bring the temp down. What ever usually works for you. Take care of yourself,,,no one else will (my motto)

Hope you feel better in the morning.!

larry mac Enthusiast
.....MILD sore throat and exgtreme but exgtremely intermittent ear ache.

Feeling really terribler. What do you all do?

B4Y,

I would go to my doctor if I had an extreme ear ache. Throw in the mild sore throat, nasty fever, feeling really terrible and there's no question what I would do. I would call in sick tomorrow, call my doctor as soon as they open in the morning, and get an appointment asap. Sounds like you may need some antibiotics.

best regards, lm

CarlaB Enthusiast

Have you been tested for strep? What about bronchitis?

I would leave the fever be unless it's very high ... they are there for a reason, but look for what's causing it.

Get lots of rest. Eat some chicken soup with lots of garlic and onions! Drink plenty of fluids.

I'd definately try to figure out if it's bacterial or viral.

Hope you feel better soon.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,781
    • Most Online (within 30 mins)
      7,748

    BH1951
    Newest Member
    BH1951
    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

    • nanny marley
      Hi I've been told I need a MRI on my bowels , I was booked for a colonoscopy, but because of my sever back issues and trapped nerve it can't be done , the nurse told me I will have to have a manitol drink a hour before the scan , I'm just a bit worried has I have issues with sweeteners like even a little,  I get a weird throat and ears and I've read it is a similar substance , not sure if anyone has had one of these scans or could give me some advise on the drink prep thanks in advance 😄
    • Colleen H
      Ok thank you.  Me either 
    • Colleen H
      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • Scott Adams
      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
×
×
  • 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.