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Night Sweats, Night Terrors...when Did They Stop?


stomica

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stomica Rookie

My daughter is 3 years old. She's always been a poor sleeper, rarely sleeping through the night. However, she's had night sweats frequently as well as night terrors almost nightly. She's a very restless sleeper! She was tested twice via bloodwork for celiac disease. Initially her IgG's were elevated (52), but the others were all negative. The ped GI feels confident that she does NOT have celiac. He's diagnosed her with inflammatory bowel disease.

We took her off gluten and dairy in November. She started sleeping MUCH better. NO night sweats. Night terrors still occasional, but not as frequent. She recently had back to back illnesses, stomach flu followed by a nasty upper respiratory infection. She wasn't eating much and complained frequently that her tummy hurt (meanwhile she's gluten-free). Anyway, long story short, we gave a small amount of gluten (bread, few cookies) as well as some dairy (4 oz yogurt, soy cheese) based on the pediatrician's recommendation. She felt it was more important to get her to gain some weight at this point. She's great, so I'm not knocking her. I think she feels confident in Natalie's IBD diagnosis and feels celiac has been ruled out.

Okay, finally getting to my question. We decided to take gluten out again. It's only been a few days. Just wondering if any of your children have had the same sleep issues...and how long it took to improve. Any thoughts would be greatly appreciated!


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    • Stegosaurus
      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
    • Harris
      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
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