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- trents replied to alimb's topic in Coping with Celiac Disease1How to keep water down?
Get someone to take you to the local ER and get some IV fluids on board. You already are or are at risk for serious dehydration. If you have no one who can transport you or you are too weak to make the trip in a car, call 911. -
- alimb posted a topic in Coping with Celiac Disease1How to keep water down?
Hi, I don't know if this is the right topic, but I've been glutened and I'm having a horrible time trying to keep even a sip of water -or any liquid- down. I've gotten to the point of which I'm having dry-heaving episodes because there's nothing left to vomit, and it's incredibly painful and I'm so weak and lightheaded as a result. If I try even taking the... -
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- PixieSticks replied to PixieSticks's topic in Super Sensitive People2Working in a kitchen with gluten?
Hi yes! I was diagnosed 10 years ago through a biopsy. I’ve been gluten free ever since but no one I’m around is gluten free. I sometimes wore a surgical mask in the kitchen. but I believe particles were still getting through. I’ll definitely look into n95 instead. thanks for the reply. -
- BoiseNic replied to BoiseNic's topic in Dermatitis Herpetiformis11Skinesa
Ya I used to react to iodine, but it doesn't bother me anymore after strict adherence to a gluten-free diet for many years now. I am happy to report that for the first time ever in my life, a probiotic formula is not making me break out, but actually seems to be helping. The strains in this formula have been specifically tested to help with skin issues. It...
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Get someone to take you to the local ER and get some IV fluids on board. You already are or are at risk for serious dehydration. If you have no one who can transport you or you are too weak to make the trip in a car, call 911. -
Hi, I don't know if this is the right topic, but I've been glutened and I'm having a horrible time trying to keep even a sip of water -or any liquid- down. I've gotten to the point of which I'm having dry-heaving episodes because there's nothing left to vomit, and it's incredibly painful and I'm so weak and lightheaded as a result. If I try even taking the tiniest sip of water, doesn't matter how long after I vomit, I start feeling nauseous and I no longer have the energy to try fighting keeping it down. Is there anything I can do to try keeping it down? I've taken prescribed zofran and dicyclomine already.
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By PixieSticks · Posted
Hi yes! I was diagnosed 10 years ago through a biopsy. I’ve been gluten free ever since but no one I’m around is gluten free. I sometimes wore a surgical mask in the kitchen. but I believe particles were still getting through. I’ll definitely look into n95 instead. thanks for the reply. -
Ya I used to react to iodine, but it doesn't bother me anymore after strict adherence to a gluten-free diet for many years now. I am happy to report that for the first time ever in my life, a probiotic formula is not making me break out, but actually seems to be helping. The strains in this formula have been specifically tested to help with skin issues. It is gluten and dairy free also.
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By knitty kitty · Posted
@Whyz, I take a combination of Thiamin (Benfotiamin), B12 Cobalamine and Pyridoxine B6 for my pain and headaches. Really works well without hurting the digestive tract. Riboflavin B2 also helps with migraines. Most newly diagnosed people have vitamin and mineral deficiencies. Check with your doctor and nutritionist. If you follow the updated gluten challenge guidelines, you can wait until two weeks (minimum) before your appointment, then eat lots of gluten, like six slices of gluten containing bread or "name your poison". Here's the Updated Gluten Challenge Guidelines: Recommended intake of gluten should be increased to 10 grams of gluten per day for at least two weeks. Or longer. While three grams of gluten will begin the immune response, ten grams of gluten is needed to get antibody levels up to where they can be measured in antibody tests and changes can be seen in the small intestine. Keep in mind that there are different amounts of gluten in different kinds of bread and gluten containing foods. Pizza crust and breads that are thick and chewy contain more gluten than things like cake and cookies. References: https://www.beyondceliac.org/celiac-disease/the-gluten-challenge/ And... Evaluating Responses to Gluten Challenge: A Randomized, Double-Blind, 2-Dose Gluten Challenge Trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7878429/?report=reader "In our study, limited changes in Vh:celiac disease (villi height vs crypt depth - aka damage to the small intestine) following 14-day challenge with 3 g of gluten were observed, in accordance with Sarna et al. While the 3 g dose was sufficient to initiate an immune response, as detected by several biomarkers such as IL-2, the 10 g dose was required for enteropathy within the study time frame. Based on our data, we would suggest that gluten challenge should be conducted over longer durations and/or using doses of gluten of ≥ 3 g/day to ensure sufficient histological change can be induced." Keep us posted on your progress!
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