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

Glutened?


stolly

Recommended Posts

stolly Collaborator

DD 2.5 has been gluten free for about 10 days. She vomited 4 days ago (once, no other symptoms), but we attributed it to her methotrexate shot (for arthritis) b/c she got sick a few hours after that. Today at school she had a very large watery BM and then vomited 3 hours later. I figure this could be a stomach bug or that she somehow ingested some gluten (although we're not sure what). She didn't vomit frequently before going gluten-free, but I know she would be more sensitive to gluten now. However, she has never had diarrhea, she's always been constipated....can symptoms change after going gluten-free...meaning that gluten would now cause diarrhea, not constipation for her? Trying to figure this all out. Thanks


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



Celiac.com Sponsor (A8-M):



MELINE Enthusiast
DD 2.5 has been gluten free for about 10 days. She vomited 4 days ago (once, no other symptoms), but we attributed it to her methotrexate shot (for arthritis) b/c she got sick a few hours after that. Today at school she had a very large watery BM and then vomited 3 hours later. I figure this could be a stomach bug or that she somehow ingested some gluten (although we're not sure what). She didn't vomit frequently before going gluten-free, but I know she would be more sensitive to gluten now. However, she has never had diarrhea, she's always been constipated....can symptoms change after going gluten-free...meaning that gluten would now cause diarrhea, not constipation for her? Trying to figure this all out. Thanks

Hello....

I am sorry she is having these problems but I am positive you will find out exactly what is wrong with her. Vomiting after going gluten free....Same thing for me (not vomiting but nausea). It started about 3 weeks after I excluded gluten. And I never had diarrhea before (while I had gluten) but now I do have (and I am gluten-free for about 3 months)...Did she had an endoscopy? a colonoscopy? a test for other food intolerances? I had that test and I can't eat 40 foods.Maybe smth else is causing all the trouble. Or maybe her villy is still so damaged she just can't take any food and is reacting like this. 10 days is an extremely short period. Most of the people here in this site had to wait for months until they saw a difference in their symptoms. For me it was 3 weeks after going gluten-free that I still felt exhausted.

just some ideas...

stolly Collaborator

Meline- Thanks for your reply. She did have an endoscopy that showed villi damage.

No more vomiting, but DD has been having loose stools (yellow, putrid smelling) since Tuesday. She's eating/drinking intermittently (not tons, but that's usual for her) and no fever. Energy level is pretty good. Does this sound like a stomach bug or that she's been glutened? I'm waiting to hear back from her pediatrician, and thought I could call her pedi GI, but neither of them know much about celiac. We don't go to the celiac center until April 11...our first appt. Thanks

shayesmom Rookie
No more vomiting, but DD has been having loose stools (yellow, putrid smelling) since Tuesday. She's eating/drinking intermittently (not tons, but that's usual for her) and no fever. Energy level is pretty good. Does this sound like a stomach bug or that she's been glutened? I'm waiting to hear back from her pediatrician, and thought I could call her pedi GI, but neither of them know much about celiac. We don't go to the celiac center until April 11...our first appt. Thanks

Symptoms can definitely change once you go gluten-free. I think that once your body starts to "clear" itself of all the toxins, you begin seeing more defined symptoms of exposure.

As for the yellow stools, that is my dd's symptom when she gets exposed to dairy. Eggs and soy give us a reddish/orange stool. Gluten is a yellowish/clay color.

It's scary to say this, but I think most of the members on this board could be top stool detectives! :P As you get further into this, believe me, you will KNOW what food gives you what color. It's beyond scary at times!

I do hope your dd feels better though. Is there any way you can ask the doctor if her symptoms could be related to her meds? You may be able to switch them or try another route of therapy.

jplain Newbie

Does she play with playdough at school?

That would expose her to gluten.

Good luck figuring it out!

stolly Collaborator

She's feeling much better today, but my husband had some GI issues last night, so I'm thinking maybe it was a stomach bug.

Regardless of that, we're still trying to make sure we eliminate all gluten. I made gluten free playdoh for her preschool class and we've checked all her meds. I also switched her body wash and our hand soap to something gluten free. I keep running things through my head to make sure I'm nt missing anything.

Thanks again everyone!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.