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

No More D

tmk

By tmk
in Coping with Celiac Disease

Recommended Posts

tmk Explorer
tmk
Posted

did anybody's D turn to C after starting gluten-free?

i used to have chronic D (several times a day) and i've been gluten-free for 2 1/2 weeks and am barely going now (maybe once a week -- so bloated!). Did this happen to anyone else?

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

Celiac.com Sponsor (A8-M):


mommyagain Explorer
mommyagain
Posted

I have the same problem... although after 5 weeks gluten-free, it is getting better. I now go 2-3 times a week. I don't know if that's normal or not, but I'm not in pain like I was when I was going once a week. I personally think that after having d for so long our colons have "forgotten" how to produce a normal bowel movement. Our bodies get so used to the gluten trigger that when the trigger goes away on the gluten-free diet our bodies have to relearn how to work normally.

Try to stick with simple foods, stay away from processed gluten-free foods for now until you no longer feel sick. Your intestines need time to heal.

Good luck, and I hope you feel better soon.

gfpaperdoll Rookie
gfpaperdoll
Posted

are ya'll eating a lot of dairy? try cutting out the dairy & see what happens..

add in some raisins, prunes or other dried fruit...

also - you are not eating any of the gluten free pastas & bread things are you? - not good in the beginning...

Ursa Major Collaborator
Ursa Major
Posted

I agree about the dairy. It is known to cause constipation, and could be the culprit. It is best to stick with simple, naturally gluten-free foods in the beginning, like meats, vegetables and fruits, and not start eating gluten-free substitutes until after some healing has taken place.

tmk Explorer
tmk
Posted
  • Author

thanks for all the replies -- I guess I never thought about the dairy as causing me constipation b/c I've never really been all that constipated before (when I was eating gluten I mainly had diarrhea ALL the time!) I do eat a couple of pieces of string cheese and a yogurt a day, so that may very well be my problem. I haven't done much w/ the gluten substitutes yet, except for a rice bar that I eat once a day at work b/c it's easy to grab in the morning.

I literally lost 4 pounds the other day after finally having a bm (sorry if tmi) -- then i gradually gain it back over the week when i don't "go".

I am having an awful time trying to figure out what to eat -- I was never really much of a chef b/c it's just me and it is hard to cook for one person (recipes always serve so many people). I guess I need to just start doing it b/c food is certainly starting to get real boring!

thanks for the ideas -- I think I will start eating some raisins too b/c I like raisins! :) I used to use psyllium husk pills for fiber to try to bulk up my diarrhea issues before, maybe I will go back to that (those are safe right??)

thanks again!

Dandelion Contributor
Dandelion
Posted

Have you tried adding a B12 vitamin to your diet? Before being diagnosed gluten sensitive I was told I had IBS with constipation. B12 seems to really help with it. I found the following in a Google search:

Signs, symptoms, and health problems associated with vitamin B12 deficiency:

Characteristic signs, symptoms, and health problems associated with vitamin B12 deficiency include anemia, fatigue, weakness, constipation, loss of appetite, and weight loss [1,3,12].

Deficiency also can lead to neurological changes such as numbness and tingling in the hands and feet [7,13].

Additional symptoms of vitamin B12 deficiency are difficulty in maintaining balance, depression, confusion, dementia, poor memory, and soreness of the mouth or tongue [14].

Signs of vitamin B12 deficiency in infancy include failure to thrive, movement disorders, delayed development, and megaloblastic anemia [15].

JNBunnie1 Community Regular
JNBunnie1
Posted

Yes, psyllium is safe as far as I know, I had a product with it in it confirmed gluten-free to me once. It probably would help. And drink more water when you take it, like a real whole lot of water, or it will not feel good.

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

Celiac.com Sponsor (A8-M):


tmk Explorer
tmk
Posted
  • Author

thanks for the replies!

I think I will definitely go back to using the psyllium fiber.

I never thought about the B12 -- some of that definitely sounds like me -- anemia, fatigue -- and I have numbness/tingling in my hands and feet/legs ALL the time!!!! I had no idea what that was about!

Can you have too much B12??

Guest j_mommy
Guest j_mommy
Posted

I had the same issue! Now I would say I have close to normal bowel habits!I've been gluten-free since may!

mftnchn Explorer
mftnchn
Posted

There are some really good threads here on constipation with tons of ideas. A combo of vitamin C and magnesium works really well for many, and it good for you as well.

If you try magnesium, go with the same dose for 4-5 days before each increase as it usually can take a few days to have an impact.

Canadian Karen Community Regular
Canadian Karen
Posted
did anybody's D turn to C after starting gluten-free?

i used to have chronic D (several times a day) and i've been gluten-free for 2 1/2 weeks and am barely going now (maybe once a week -- so bloated!). Did this happen to anyone else?

Oh God, I wish! :lol:

jerseyangel Proficient
jerseyangel
Posted
Oh God, I wish! :lol:

Karen--I'm almost embarassed to ask, because I know that you've tried everything and your issues go further than Celiac--but have you tried the calcium carbonate with every meal?

It's worked like nothing short of a miracle for me.

peter99ff Rookie
peter99ff
Posted

I agree w/ the milk cheese etc. Im trying the soy milk as per this diet by blood type i was looking into. It made alot of difference beyond the gluten free. Hope that helps

confusedks Enthusiast
confusedks
Posted

peter99ff,

Be careful with the amount of soy you take in as a replacement. I built an intolerance to it really quickly. You might want to try almond milk instead of soy milk, just to reduce the amount of soy you take in.

Everybody with C,

I have been gluten-free since May and it has JUST gotten better. I am drinking 4-5 times the amount of water I used to drink and WALKING!!!! You have to be active otherwise things just sit in there. These things have helped me a lot also. I think part of the reason I got C instead of D when I went gluten-free is because I used to get a lot of fiber from whole wheat, fiber enriched products, and I can't do that anymore. Most gluten-free replacement foods are really low in fiber, so we must make up for it somewhere else.

Dairy could be the culprit, but that wasn't it for me. I stay off of all dairy just as strictly as gluten because it makes me feel like crap and actually gives me D sometimes. But I suggest anyone who is newly gluten free should get off of dairy because when your villi get blunted, your villi no longer produce the enzyme to break down dairy as it is at the tip of your villi which is usually gone when you're diagnosed.

Good luck!

Kassandra

peter99ff Rookie
peter99ff
Posted

thanks for the insight on the soy, confused. I was never that big on dairy products and have been light with the soy milk, famous last words, I've been doing well so far. LOL :lol:

Nancym Enthusiast
Nancym
Posted

Dairy constipates the heck out of me.

Canadian Karen Community Regular
Canadian Karen
Posted
Karen--I'm almost embarassed to ask, because I know that you've tried everything and your issues go further than Celiac--but have you tried the calcium carbonate with every meal?

It's worked like nothing short of a miracle for me.

Yep, it's on the long list of things I've tried....

I have long since given up on anything working "miracles" on me! <_<

Keep the suggestions coming though - you guys know me well enough to know I will try anything once! :PB)

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,672
    • Most Online (within 30 mins)
      7,748
    LouH71
    Newest Member
    LouH71
    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

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      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
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      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
      Inconclusive results

      By Scott Adams · Posted

      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.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • 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.