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

I'm Not Sure What To Eat Any More!


Beth in NC

Recommended Posts

Beth in NC Contributor
I'll go get some today. I promise. Hold me to it.

Got 'em. I found one with 8 different ones in it and the largest amounts I could find. I already took two and will probably go ahead and take a couple more at bedtime.


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



Celiac.com Sponsor (A8-M):



babysteps Contributor
I feel your pain - been there.

If 'water' continues more than a while (depending on your health, pain tolerance, etc. anything from 12-24 hrs?) call your dr. and get tested for electrolytes, I ended up on prescription potassium (just for 3 days I think) and it was a mini-miracle for my system.

You can also try a sports drink or do your own, 1/4 tsp regular salt, and 1/4tsp 'fake' salt (one with potassium in it) plus if you tolerate sugar at all 1 T honey, all in some hot water (or even better 1/3 hot, stir to dissolve, 2/3 cold so is room temperature and gentle on your system). If you are already at 'water' this may be too late, but it could help avoid 'water' in the future.

May you heal quickly!!

Okay, my edit window is gone now, but you can also put some (1/8 tsp?) dried, ground ginger in the 'do it yourself' drink, ginger is very stomach calming and this helps mask the saltiness of the drink

SEAliac Rookie
Well, if it's already rushing through your system, eating say...carrots, a salad, an apple...is just gonna make it rush through faster. What's the point? How will the D ever slow down or get more normal?

Hi, Beth in NC. I'm in the same boat right now. Please excuse some of the graphic symptom description, but I hope you'll understand! I've been avoiding all fiber, too, but I made up my mind today to eat start back eating small amounts of soluble fiber (peeled and cooked fruits & veggies, quinoa, nuts, flaxseed meal, psyllium) and avoid only the insoluble fiber (skins of fruits & veggies, salad greens, outer husks/skins of beans). The soluble fiber adds bulk to the stool. I'm hoping that for me adding bulk means an actually formed stool rather than a large volume of D. I don't want to add more gas than I'm already dealing with so I'll start back eating it in small amounts. The soluble fiber is supposed to help bind up some of the extra water in the colon so that it forms more of a gel. That gives the muscles of the colon something to push against without irritating it to make it spasm. At least that's what I've been reading. It's the insoluble fiber, like salad or the outer peeling of veggies, that is known for making things rush through faster.

For the flaxseed meal, Bob's Red Mill makes one that is certified gluten-free. It tastes a little like ground nuts. I don't know anything yet about whether the products that contain psyllium are gluten-free.

Archived

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

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

    • Total Members
      132,884
    • Most Online (within 30 mins)
      7,748

    Dexterlaundyatgmail.com
    Newest Member
    Dexterlaundyatgmail.com
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • xxnonamexx
      So I purchased the Life Extension Benfotiamine with Thiamine along with the Thiamax. I will take along with my Super B Complexes. I stopped taking the multi vitamins. Should I take all 3 vitamins/supplements together with my morning oatmeal breakfast? Do you think I will experience any bad symptoms when taking them.
    • LovintheGFlife
      Of all the countries I have visited in Europe, Asia, and the Americas, I have found eating out in Ireland to be the safest for celiacs. Most restaurants have all allergens (up to 14 different ones) identified on their menus, including wheat and gluten. I have found staff at restaurants to be very knowledgeable regarding gluten and cross-contamination compared to most other countries. Restaurant staff (including management) in Ireland even tried dissuading me from eating some items labeled 'gluten-free' on the menu, fearing that there could be risk of minuscule cross-contamination. Many of the hotels have fresh baked gluten-free breads, pastries, and cakes at their breakfast buffet, something unheard of in most U.S hotels. These are clearly labeled and well separated from gluten-containing items. There are also quite a few gluten-free desserts to satisfy one's sweet tooth.  With everything said and done, the meats and dairy products are simply delicious and worth trying. Overall, I would give dining out in Ireland five stars for celiac safety and quality.
    • trents
      No, I meant two years ago when you had your most recent upper GI scope.
    • pilber309
      yes it was very notable during the pre diagnosis of coeliacs in fact it was all the time.
    • trents
      And you were experiencing this burning sensation back then?
×
×
  • 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.