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

Social Anxiety


shimma

Recommended Posts

calisherbear Rookie

I was diagnosed with social anxiety yesterday, but I've know that I've had it for a long time now. My doctor wants me to try Paxil CR, but I can't seem to get a difinitive answer as to whether or not it's safe. I've seen the regular formulation of Paxil on the gluten free drug lists, but not the CR version. I called GlaxoSmithKline and their response was that while they don't believe that any ingredients contain gluten, they can't confirm that is the case for any of the ingredients that are coming from an outside supplier. Does anyone know for sure? This disease is frustrating enough.....finding things to help you shouldn't be. :(


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



Celiac.com Sponsor (A8-M):



YankeeDB Contributor

Calisherbear, you can have your pharmacist call their source for the medication directly and confirm that their formulation is gluten-free and if not, have them use one that is. Pharmacists are a great resource in situations like this.

Good luck to you!

calisherbear Rookie

YankeeDB,

I tried that yesterday when I picked the prescription up, and my pharmacist was less than helpful. He couldn't find the phone number and then told me to just call Glaxo myself. The person I talked to at Glaxo this morning was a pharmacist, but still couldn't give me a straight answer. I guess besides figuring out whether or not this drug is safe, I also need to find a more knowledgable pharmacist. UGH!!

Wanda Rittue Newbie

Linda,

I'm glad to hear that constipation is a sign of celiac, I was beging to think my doctor was wrong in diagnosing me because everthing I've read on this site for the past 3 weeks was about people having severe diarrhea & like you I can't go.

If any body has any helpful list of what I can & can't eat I'd appreciate it, I'm only 3 weeks into this & still don't have much of a clue.

Thanks,

Wanda

angel-jd1 Community Regular

I find that it is much easier to just call the pharmaceutical company myself. That way I know exactly what the person on the other end says. I also think that pharmacies are very busy places, and I am sure they have enough problems to deal with. I call on my own....but do always ask for the company name that produced my drug.

-Jessica :rolleyes:

plantime Contributor

My favorite pharmacy is small and very busy. I make sure that I am always friendly, and respect their posted break times. Whenever I have a question, I call and leave a message that includes my name, phone number, and exactly what the question is. The pharmacist then has time to look up the answer, and calls me back when he has time. Because I make sure to stay on excellent terms with everyone in the drugstore, I have never had to wait more than 24 hours for an answer.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,734
    • Most Online (within 30 mins)
      7,748

    Marypoole
    Newest Member
    Marypoole
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.