Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Candida Or Celiac Need Help! My Short Story


phoenix99

Recommended Posts

phoenix99 Newbie

This might get a little long first off I want to say I am new here so hello all. Anyways on with the story I have been suffering from ibs like symptoms for some time like 10 years, and they evolved into more diarrhea problems in the last 5 years. I would have stomach cramps everyday and about diarrhea once a week and a really bad episode like once every couple of months, not horrible but enough to make you uncomfortable. Well I became used to it and I learned to cope with it like I forgot what it was like to feel normal. Until I started dating my girlfriend this was 2 years ago now but I remember it just like it was yesterday, at the time she was really into me and I was kind of so and so and I debated on getting involved with her because of my condition. But I did it anyways well right after we got together I had two surgeries that where seperated by about a month one for wisdom teeth and one for toncils. After I recovered from my second surgery and got through the withdrawals I felt great I mean like brand new like I had so much energy no symptoms(they reduced by easy 80% and I figured the other 20% was brought on from bad stuff I was eating) but just amazing for at least 4 months I felt great, until one night they all came rushing back for some reason I remember that night vividly I hate fried chicken at my friend's house and no more then an 3 hours later I had a major attack. Something I didnt have forever it was so long I forgot what it felt like and I remember thinking to myself I hope my symptoms dont come back and ever since that day they where back. Before that brief time of pure heaven I was always tired, always had sinus problems like sore throat and excessive mucus. Is that normal for your symptoms to come and go like that if you have celiac?

The reason I asked is I talked to my instructor today and she said it sounded like I had more of a yeast infection thats why my symptoms are coming and going I never have steady symptoms they come and go. I ask because I just had a blood test done for celiac about a month ago now, and it tested positve but just barely like 3 points over 17 and out of the 3 only one tested positive. So I ask because I read somewhere that if you have a yeast infection it also can give misleading results on tests done for allergys like wheat. I really need some great opinions here thanks.


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



Celiac.com Sponsor (A8-M):



wowzer Community Regular

I have read posts on here about getting candida after going gluten free. I keep fighting that battle. I took a diflocan on Wednesday and didn't wake up with so much of that yucky mucous. It just seems it never ends for me.

Centa Newbie

Welcome to the site, Phoenix

There's a tremendous amount of information on the site, in various threads. People do talk about their symptoms and what sets them off, and what makes them better. Plus they do talk in detail about the medical tests they've had, and how those tests related to their symptoms (the sufferer, of course is the expert on the symptoms)

I can't answer your question about the numbers on your test but there will be other site members who can.

One thing I would say about the details of your life is that it sounds like you yourself have noticed that you had a sudden onset of problem after eating something.

I would presume that a yeast infection is a build up kind of thing, that it builds up and stays at a certain level.

With celiac disease or non celiac gluten intolerance or wheat allergy, there's very often a BAM reaction to taking in gluten. The intensity of the reaction will vary depending on a lot of things, from person to person: some people get knocked out for a month after a reaction to gluten, some for considerably shorter time...people's insides are in better or worse shape, and so the hit hits them differently. But it's a trigger reaction

I'd say watch extremely carefully what you eat, noting whether you get another fast extreme reaction to what you ate, and what it was that you ate.

I hope someone else writes to help you make sense of the medical test results you got.

Do a site search for candida (top of the screen, righthand side), too.

All best,

Centa

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,937
    • Most Online (within 30 mins)
      7,748

    Janine Marie
    Newest Member
    Janine Marie
    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

    • trents
      Welcome to the forum, @Crossaint! Are you living in the same home with your mother? Your experience with the cravings is very common in the celiac community, especially among the recently diagnosed. It might surprise you to hear this but gluten has addictive qualities much like opiates. It plugs into the same pleasure sensors as gluten in the brain and so for some people, there can be a significant withdrawal experience. It usually begins to subside in a matter of weeks but is perpetuated with inconsistency.  I think three major things need to happen for your to get on top of this: 1. You need to understand that more is at stake here than the number of bathroom trips you make if you can't stick to your gluten free diet. There can be some serious long-term health consequences such as osteoporosis, neurological damage, a host of medical conditions related to poor vitamin and mineral absorption and even small bowel lymphoma.  2. You need to help your mom understand how serious this is and how important it is to your long term health to be consistent in eating gluten free. Both you and she need to understand that celiac disease is not just a matter of inconvenience or discomfort from a little GI distress. It is an autoimmune disease that causes inflammation and damage to the lining of the small bowel that can have serious health consequences over time. 3. You need to redirect your mom's baking skills toward creating delicious gluten-free creations. Challenger her with it. Gluten-free does not have to mean "it tastes awful!" One good place to start is with a good gluten-free carrot cake recipe. Another is gluten-free zucchini bread. These are two things that taste just as good made with gluten-free flour as they do with wheat flour. There are a ton of good gluten-free recipes on the Internet. Not everything can be made to taste as good with gluten free ingredients as it does with wheat flour but many things are pretty close. And you know what? After a while, you adjust and many gluten-free foods become the new norm for you. You don't miss the wheat ones so bad anymore. Yes, you may still have flashbacks of "I remember what this or that wheat thing used to taste like and I really miss it" but not so often as time goes on. Check out the relevant sections on this forum for some good recipes and get your mom going on it for the sake of her kid.
    • Crossaint
      Was recently diagnosed with Celiac after almost 16 years of suffering. The first week gluten free was amazing, my brain was working, i wasnt as bloated, i even started to not have to use the toilet 12 times in an hour. Excellent! But i keep having uncontrollable cravings for gluten. My mom is an amazing baker, woth no sympathy for my weakness and live for food, so of cohrse i ended up eating a bunch of gluten today. i dont know how to stop, i know its poison but at the end of the day i just feel like i need it. Will be re attempting gluten free tomorrow, but im scared that i wont be able to stop myself from eating the deliciously poisonous devil that gluten is. 😞
    • Awol cast iron stomach
      I wanted to say hello, and add that  early in eating gluten free I had  to avoid processed foods due to too many ingredients. I also had additional intolerances that needed time to subside. My team suggested I limit gluten free processed foods, as I was having issues with items with too many ingredients. I see Trents explained some of the culprits when he responded.  I found it helpful to go whole foods  diet. When I need inspiration I found Paleo and AIP (Autoimmune Protocol) recipes helpful to offer variety to my palate.  Often our bodies in the early stages prefer we go whole foods/ minimal processed foods. In turn, I realized I prefer freshly made salad dressing which I still make to this day. My pocketbook also finds making my own has its benefits.    Best wishes.  
    • Wheatwacked
      As @trents stated the pancreas does not produce lactase enzyme.  Most humans lose the ability to create enough lactase.  Some say milk is only for babies. But, by eating brined fermented foods like dill pickles and sourkraut, the Lactobacillus from these foods set up colonies in your gut and excrete lactase so we can eat dairy.  Most pickles sold in supermarkets are quick pickled, the vinegar gives them the texture and taste, but not the nutritional benefits.  Vinegar's acidity can inhibit or even kill Lactobacillus strains.  They need to be salt fermented.  And antibiotics kill them along with their prescribed target.  I used to make my own.  It takes about 10 days, depending on the sourness and crunchiness you prefer, then store in the fridge.  Bubbies Kosher Dill pickles and Ba-Tampte are the one's my Publix carries in the refrigerate area.  Never both at the same time though.  And there's Katz's Delicatessen in NY will ship.  I loved everything at Katz's. Naturally Fermented Pickles [The Complete Guide] Regarding the fats in milk.  Commercial dairies use additives to the feed to increase milk volume and milkfat.  Unfortunately the fat added are the C:16 fats but not the C:18 healthy fats, giving commercial dairies milk an omega 6:3 ratio of 5:1, inflammatory.  Organic milk's (30% pasture fed) ratio is 3:1 and Grassfed milk is 1:1.  Grass fed (pasture fed) milk in my opinion tastes much better, and is less inflammation.  It tastes so good, like the milk the milkman delivered to us in the fifties.  Another case of how overprocessed our food is today.  Even the 0%Fat Grassmilk tastes good. Only Ireland and New Zealand produce mostly pasture fed milk commercially.
    • Heatherisle
      Her result for the TTG Ab (IgA) was 19. Lab range 0.0 - 0.7. U/ml. 
×
×
  • Create New...