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

Malaria Medications


OceanGirl78

Recommended Posts

OceanGirl78 Newbie

I need help with malaria meds!! I am traveling to Sudan, Africa in a few weeks and need to take malaria meds. There are four options from what I have discovered.

One I cannot take because the malaria strains are resistant to it.

One I cannot take because I have a history of depression.

Doxycycline makes you extremely sensitive to the sun (I am blonde and very fair - already have problems with the sun AND I am traveling directly from there to the Seychelle ISLANDS to get married and relax on the beach for 10 days). They said I would need to wear a widebrim hat and keep completely covered while in the sun...not going to be possible!!! :o

The last one that they want to give me is malarone and I am currently battling with Glaxo Smith Kline about the fact that they do not know where their starch comes from...at present I am waiting for a return call from someone there. There is not a generic. :angry:

Does anyone have experience with this sort of situation, or with malarone? I spoke to my pharmacist and he told me to speak with a supervisor and mention a law suit because he said there is no way that they do not know what is in the medication....He said I just need to squeeze it out of them basically.... :(

Laurie


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



Celiac.com Sponsor (A8-M):



happygirl Collaborator

CarlaB should know...she is either on it now, or about to be on it. If she doesn't see this, PM her.

CarlaB Enthusiast

Currently I'm on Mepron, which is anti-protozoal (malaria). It's a horrid tasting liquid and is stronger than Malarone. Malarone contains the active ingredient of Mepron in it.

I haven't checked on the Malarone for it's gluten status because I wasn't ready to switch to something weaker yet ... the infection is still too strong.

What about quinine? Or Artemisia Annua?

Don't take the doxy ... I got sunburned with #35 sunscreen on THROUGH the car window!!!

BTW, I'm on Mepron in conjunction with Biaxin and Artemisia. The combination prevents resistance. I'm taking it for Babesia, which is malaria-like.

OceanGirl78 Newbie

Thanks Carla for the info!!!! I REALLY appreciate it! :rolleyes::P

I hope your infection starts to decrease soon! I'll let you know if/when I hear from GSK about the malarone. :o

Laurie

dlp252 Apprentice

This is probably the same info you already have because it looks like what might be included with the meds, but I found this on their website:

The inactive ingredients in both tablets are low-substituted hydroxypropyl cellulose, magnesium stearate, microcrystalline cellulose, poloxamer 188, povidone K30, and sodium starch glycolate. The tablet coating contains hypromellose, polyethylene glycol 400, polyethylene glycol 8000, red iron oxide, and titanium dioxide.

Open Original Shared Link

CarlaB Enthusiast

I'll look forward to hearing about the Malarone. When I previously researched sodium starch glycolate, I discovered that it's usually not from wheat ... so I took the chance. This was for a different medication than Malarone though. I usually react to small amounts, so I thought that would be the tell-tale sign. I'm on meds long term though ... I don't know that I'd do that right before a trip. ;)

Thanks for the well-wishes. The Babesia infection has gone down significantly and I only have symptoms for a few days a month. I have to have no symptoms for two months to get off the anti-malarials. It will take longer to get rid of the Lyme Disease though.

Have a wonderful trip!

Did you know tonic water was made to help prevent malaria? There is a small amount of quinine in it, so small I don't know how effective it is on its own, but it was areas that had malaria where gin and tonics were consumed.

Felidae Enthusiast

I took malarone in the past, but I didn't realize I was gluten intolerant at the time. Everyone I was with took the other options and they had some issues, not celiac related. I loved malarone, so if you can get the starch information from the manufacturer hopefully, you'll get some insight. That's pretty bad that they don't know their starch source.


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



Celiac.com Sponsor (A8-M):



  • 1 year later...
GeoGigi Newbie

I just faced the same decision about taking Malarone. I spoke to a representative from Glaxo Smith Kline. Some of the starch ingredients listed are questionable but they told me the sources were all from wood, cotton or potato. One of the starch ingredients was from an unspecified "fibrous starch" which they said usually means wood or cotton but they could not know for sure. That was good enough for me to decide to take it. Of course, they have the disclaimer that there may be minute traces of gluten before the ingredients reach them. I am going to take it and hope it will be fine.

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. - knitty kitty replied to McKinleyWY's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Accuracy of testing concerns

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

      Accuracy of testing concerns

    3. - McKinleyWY posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Accuracy of testing concerns

    4. - trents replied to Teaganwhowantsanexpltion's topic in Introduce Yourself / Share Stuff
      4

      A little about me and my celiac disease

    5. - Peace lily replied to AristotlesCat's topic in Super Sensitive People
      118

      Gluten Free Coffee

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

    • Total Members
      133,238
    • Most Online (within 30 mins)
      7,748

    tcpb
    Newest Member
    tcpb
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • knitty kitty
      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
×
×
  • 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.