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

Going To Bathroom Right After Eating


confused

Recommended Posts

confused Community Regular

My husband wanted to know what it means when u have to use the bathroom right after eating and it is the big D, but with no pain. Could that celiac, or anothe food intolerance. I have no idea since it takes me hours before i have to run to the bathroom

paula


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



Celiac.com Sponsor (A8-M):



CarlaB Enthusiast

My reaction can be immediate like that.

Classicalbook22 Newbie

I think it depends who you are, and I honestly think you can react differently each time you digest gluten. Usually within 20-30 minutes of gluten I am sick and in the bathroom, sometimes vomiting, sometimes just in pain (But I'm talking very small amounts of gluten, usually because of eating out and cross contamination). Before I went gluten free it was within 1 hour, now it's almost as soon as I eat. All in all I attribute it all to Gluten.

Guest cassidy

I'm usually in the bathroom 45 minutes after the first bite, so yes, it can be gluten. Tomatoes do the same thing to me, so it also could be another food intolerance.

I don't know how long you have been on the diet, but in my opinion the best thing to do is master eating gluten-free. Make sure that you aren't getting any cc or using any products with gluten. Once you are sure on that you can keep a food diary and see if there is another food that is causing the problems. It is hard to try to figure everything out at once. My intolerance symptoms and glutening symptoms only have D in common, I have many more problems w/gluten, so I was able to figure out that other foods were causing me problems.

rsm Newbie

I'm new to this but I have had the same thing for years. I gave up breakfast for that reason. Last bite then off to the bathroom. Breakfast always included some toast. When I was on Atkins I could eat eggs and bacon and not have a problem, now it makes sense.

JennyC Enthusiast

That's exactly what my son with Celiac disease did. He doesn't have any food allergies, but D after eating could also be a result from allergies as well. Celiac disease comes with many other symptoms...or no symptoms at all. It's challenging. I would recommend that your husband get some blood work done. They can screen for allergies and the possibility of Celiac disease. (Although some Celiacs don't have a positive blood test, so if there is no positive result further testing may be needed.)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,681
    • Most Online (within 30 mins)
      7,748

    Donna Ybarra
    Newest Member
    Donna Ybarra
    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

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.