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

Muscle Knots


Joyous

Recommended Posts

Joyous Enthusiast

Is this a symptom of Celiac Disease?

(I'm particularly interested in chronic myofascial pain, especially if it began after an injury.)


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

Yes. Between that and my arthritis and my ataxia any movement at all was really hard. It was also agony to be touched with any firmness. A 'relaxing' massage would leave me in extreme pain for hours. I had been like this for so long that for most of my life I thought it hurt everyone to have someone give their shoulder a squeeze. This went away for me within 6 months gluten-free.

Joyous Enthusiast

So there is hope! :D

YoloGx Rookie
Is this a symptom of Celiac Disease?

(I'm particularly interested in chronic myofascial pain, especially if it began after an injury.)

please see my post I just sent on leg pain, diet, herbs

ravenwoodglass Mentor
So there is hope! :D

I had lost all hope by the time I was finally diagnosed and if I, and others who are just as badly damaged as I was, can recover you can too. It does take some time and great diligence about the diet but healing can happen. To speed healing you should try and eat as much naturally gluten free food as you can in as pure of a form as you can. If you can you should avoid dairy also for a bit until you heal. Don't rush a lot of specialty gluten free stuff at first and check everything that goes into and onto your body. Don't assume any med is safe, script or OTC, gluten or any allergin is not covered under the same labeling regs as with food. As strange as it sounds even check your pet food, that is a common source of CC that many including myself don't think of at first.

You have come to a great place for info and support, make sure you check out the info Scott has on the front page and another site that is very good is the celiac sprue associations.

Open Original Shared Link

I hope you get some relief soon.

Joyous Enthusiast
I had lost all hope by the time I was finally diagnosed and if I, and others who are just as badly damaged as I was, can recover you can too. It does take some time and great diligence about the diet but healing can happen. To speed healing you should try and eat as much naturally gluten free food as you can in as pure of a form as you can. If you can you should avoid dairy also for a bit until you heal. Don't rush a lot of specialty gluten free stuff at first and check everything that goes into and onto your body. Don't assume any med is safe, script or OTC, gluten or any allergin is not covered under the same labeling regs as with food. As strange as it sounds even check your pet food, that is a common source of CC that many including myself don't think of at first.

You have come to a great place for info and support, make sure you check out the info Scott has on the front page and another site that is very good is the celiac sprue associations.

Open Original Shared Link

I hope you get some relief soon.

Thanks. :)

Looking at your list of misdiagnoses helps me feel like there's hope as well. I fit the diagnostic criteria for a number of those, but I'm not satisfied with calling those things anything other than sets of symptoms. I want to find the root cause.

At this point I would actually be disappointed if I don't have some sort of problem with gluten. lol

I'm so tired of hearing "there's nothing wrong with you" from family and friends and having doctors blame everything on stress or depression.

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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    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

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.